Coconut Macaroons Recipe

LINK:
http://www.chef-in-training.com/2013/02/coconut-macaroons/


INGREDIENTS:
5 1/3 cups sweetened coconut
2/3 cup sugar
6 Tbsp. flour
1/2 tsp. salt
4 egg whites
1 tsp. vanilla
Dipping Chocolate - chocolate candy coating or semi-sweet chocolate chips melted will work, too.

INSTRUCTIONS:
In a large mixing bowl, combine coconut, sugar, flour and salt.
Add egg whites and vanilla and mix all ingredients together until well incorporated.
Drop batter by the spoonful onto a greased cookie sheet.
Bake at 325 degrees F for 20-22 minutes.
When cooled, drizzle (or dip) melted dipping chocolate (or melted chocolate chips) over the top.

Fried Man Tou with sweet condense milk

by newyork.seriouseats

I had this dessert for the first time 2 summer ago at a Korean restaurant in China. The inside was soft and fluffy while the outside was crunchy. And dipping it in sweet condense milk made it heavenly yummy.

Okay I was looking for the recipe and it's really simple to produce.

Method:
Make the mantou from scratch or buy the frozen ones at the asian store; then steam it. Then fried it to a nice golden brown. You can buy sweet condense milk or make your own, you just need milk, sugar and butter, here are some links:

http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/

http://www.justasdelish.com/homemade-condensed-milk/

http://www.food.com/recipe/homemade-sweetened-condensed-milk-14062

Homemade Sweet Red (Azuki) Bean Paste, Chunky and Smooth

BY: Taste Hong Kong

Ingredients:
1 C dried red beans (aka azuki beans)
~5 C water
1/4 tsp salt
sugar or syrup to taste
(I added about 4 tbsp sugar per 1 cup of cooked beans)

Method
Rinse red beans; sort out the bad ones – those discolored or float to the water surface. Cover beans by a couple centimeters of water and soak them for several hours (no less than 2 hours or per package directions). Discard water.

With several cups of boiling water, briefly blanch the beans for about a minute. Drain and discard water.

In a heavy bottom pot, add beans, salt and water, bring them to a boil. Reduce to low heat and simmer until one tenth of the liquid remains. It shall take you about 1 1/2 hours (my cast iron do it slightly less than that). You may also want to check it out occasionally to make sure there is no spilling and the liquid does not dry out. A trick I often employ to avoid frequent checking is to add more water and to leave the cover ajar. As a result, I gain some extra bean liquor good for making a sweet soup.

For a chunky paste: Mix in sugar while there is about one ten of liquid left. Stir regularly to dissolve sugar, and simmer it to your desired consistency. Switch to medium heat if you want to speed up the process.

For a smooth paste: Drain cooked beans in a fine sieve or colander (save the liquid). With the back of a spoon or spatula, mash beans through the sieve and harvest them with a bowl or pot underneath. Return the fine paste to pot and cook it with sugar as you would for a chunky paste.

If you are not time-pressed, a slow cooker (crock pot) may even help cook the beans almost effortlessly. Just cover the beans by enough water in the cooker and boil them until tender (I covered mine with about 4 cm water and cook them for about 6 hours). Transfer the cooked beans to a pot and continue with the remaining steps.

Chinese Egg Pudding - dessert

RECIPE AND PHOTO BY: Taste Hong Kong
This look so good. I don't have "organic" milk so I'm not sure if it will turn out the same.

INGREDIENTS:
250ml organic fresh milk
30g sugar (THK used raw rock sugar; crush it into smaller pieces if required)
2 organic eggs
yields 2 servings (about 2/3 measuring cup each)

DIRECTIONS:
Heat milk in pan over moderate heat and dissolve sugar in it (or use bran-marie method). Let cool.

Beat eggs, mix in sweetened cooled milk. Strain the mixture through a sieve to remove foams.

Set up rack securely over water for steaming (suggest that you read this method and tip if you are new to steaming eggs). You may also use a steamer than a rack.

Cover, bring water to a boil over high heat. Meanwhile, gently pour egg mixture into each bowl or cup to avoid creating any foams or bubbles. Cover each bowl or cup tightly with foil.

On low heat
Steam for about 15 minutes.

On medium heat
Steam for about 3 minutes, turn off heat keeping the lid on, and wait for another 15 minutes.

If you are new to steaming eggs or you want to experiment whether your heat source perform more or less the way as here, consider halving this recipe and see how it turns out. Besides, you may also adjust the amount of milk and sugar to your desired consistency and liking.

Uncover, and check if the eggs are coagulated by gently shaking the bowl.

You may choose to cool down the pudding and chill it in fridge. Frankly, I often bias on serving it hot.

My plain old sweet rice cake soup

This very simple food can be be made in few minutes. I was tight on time. I needed all the minutes I had to finish my final paper, I'm a slow writer.

Ingredients:
rice cake
water
sugar
frozen corn
egg (optional)

Procedure:
Have enough water to cover the rice cake. Let the water boil and then add rice cake let it boil for a while until ready than put in the corn, sugar, stir once in awhile. Then crack the egg into the pot, let it boil longer if you want to the yolk to be cooked but stir carefully to not break the yolk.