Homemade Raspberry Jam 手工覆盆子果酱

我的小宝宝很喜欢蓝莓，更喜欢蓝莓果酱。 自己在家制作很方便，最重要的是我可以确保我的 蓝莓都被清洗干净 才开始作业。当然也确保了我的小宝宝享用的是纯天然没添加的爱心果酱。 Ingredient Blueberry 蓝莓 365g Vanilla infused sugar 香草细砂糖 120g Red Fuji apple 红富士苹果 1-1/2 no Lemon juice 柠檬汁 1/4 no Method Clean blueberry thoroughly. View cleaning hacks - click HERE Remove apple skin and core, finely chopped. Place all ingredients in a sauce pan, bring to boil. Reduce heat to medium low, continue to cook until thicken, by stirring consistently. Do a consistency test. View consistency test on spatula - click HERE. Fill blueberry jam into sterilized jar. Let cool completely before refrigeration. 就这样，开开心心的就把蓝莓果酱做好了，早餐下午茶两相宜！！！ To compare the making of blueberry jam using the Thermomix, click HERE.

Recipe by Pei Shuen Chinese New Year is approaching, this year we welcome the 12th in zodiac, the piggy. I thought it will be a fun idea to design a lao sheng platter with an adorable piggy as the center of attraction and I had fun, my daughters oh ah about it too and they are more than please to savour the healthiest pig of all! The tossing of Yu Sheng is a very meaningful ritual, originates from Singapore and Malaysia. It is such a breeze in the scrumptious and often overwhelming Chinese New Year menu. Traditionally with raw fishes slices, and now more people prefer to do away raw fish slices with abalone, jelly fish or even vegetarian salmon. The fun part is everyone happily shouting their wishes while trying to toss as high as possible due to the believe that the higher you toss, the higher your blessings get! What are those colourful ingredients in a lao sheng platter? The soul of a lao sheng platter, lies in the sauce. Therefore it is a must to select ingredients that compliment each other, that will bring out the zing of the combination of flavours. Lao Sheng Sauce 捞生酱 Serve 12pax Ingredient Plum sauce 100g Apricot gel 160g Orange sauce 20g Pure honey 30g Passion fruit 20g Lemon juice 10g Zest of 1 lemon Water 2 tbl Method Place all of the above ingredients into pot, set 20sec/ Sp3.5 Assembly 1. Weigh and arrange the following ingredients onto plate, leave space in the middle, by following this order, begin with green ingredient, clockwise. Preserved melon strip 20g Rock melon strip 60g Preserved mixed melon strip 20g Watermelon strip 60g Preserved black melon strip 20g Shibazuke strip 60g White sour ginger strip 20g Honeydew strip 60g Red sweet ginger strip 20g Tambun pomelo sac 60g Preserved leek strip 20g Mango strip 60g 2. Arrange carrot and white carrot strips to form the piggy face. Carrot strip 150g White radish* 180g *Soak white radish strips in water, lightly squeeze away excess water. Repeat this step for 2 more times. Place the white radish strips on drainer to dry further. Chill for later use. 3. Make use of fruits, to dress the piggy's face with eyes, nose, mouth and ears. 4. Prepare seasoning ingredients Five spice powder (to taste) White pepper (to taste) Sesame oil 2 tbl Candied winter melon 20g Candied mandarin 20g 5. Prepare crackers (as many as you want, this represent gold), 2 tbl toasted white sesame and 150g toasted peanut bits. It's action time, ENJOY!

Recipe By Pei Shuen Ingredient 1. Extra Virgin Olive oil 橄榄油 15g 2. Garlic 蒜头 2 cloves 3. Hong Kong style ee fu mien 港式伊府面 2 disc 4. Shimeji mushroom 鴻喜菇 1/2 pack 5. **Leek (2inch length) 西式大蒜苗 2nos 6. Carrot 萝卜 50g (julienned) 7. Water 水 180g 8. Vegetarian oyster sauce – mushroom 香菇素蚝油 1 tbl 9. Red date dark soya sauce 鲜枣老抽 1 tsp 10. Soya sauce 生抽 1 tbl 11. Pink salt 岩盐 1 pinch 12. White pepper 白胡椒粉 1 dash 13. Truffle oil 法国松露油 1 tbl 14. Truffle oil 法国松露油 to taste 1 tbl Preparation 1. Prepare seasoning mixture by combining and stirring ingredients 7 to 12 in a bowl. 2. Remove garlic skin, mince it. 3. Right before cooking, rinse ee fu mien in hot water Method 1. Heat up wok in medium low, add olive oil and garlic. Sauteed until the beautiful fragrance is out. 2. Add mushrooms and carrot, sauteed, pour in seasoning mixture, bring to boil. 3. Add yellow chive/ leek, ee fu mien and 1 tblsp truffle oil into boiling mixture, stir well, cover to allow simmering for 3 minutes. 4. Let ee fu mien rest for 1-2min, with lid on 5. Pour out ee fu mien, add 1 tblsp truffle oil to further enhance the flavour. **Yellow chives may replace leek. It pairs well with Ee Fu Mien. Please feel free to post your query in comment section, thank you.