Almond Coconut Cake

#Batter:	#Topping:
160 g German #405 flour 80 g Sugar 2 tsp Baking powder 160 ml Milk 50 g Butter or margarine (at room temperature) 1 Egg 1 tsp Vanilla extractangiesrecipes	30 g Brown sugar 2 tbsp Butter or margarine 1 tbsp Milk 40 g Coconut flakesangiesrecipes 40 g Chopped almondsangiesrecipes

1. Preheat the oven to 175C/350F. Grease a 7 or 8-inch baking pan, heart shape or round one.
   
   
2. Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined. Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
   
   
3. While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.

Almond Fish Nuggets

	#Marinade:
300 g Alaska fish filletsangiesrecipes 1 Egg 1 ½ tbsp Cornstarchangiesrecipes 3 tbsp Flour 100 g Almond slicesangiesrecipes Oil for deep-frying	1 stalk Spring onion 2 slice Fresh ginger root 1 tsp Jiafan rice wine 1 ½ tsp Sugar ½ tsp Salt

1. 
   
   Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.
   
   
2. Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
   
   
3. Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.

Duo Of Steamed Chicken Breast And Egg Whites

A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

180 g Chicken breastangiesrecipes 2 Egg whites ½ tsp Jiafan rice wineangiesrecipes ¼ tsp Salt ¼ tsp Ginger powder

2 tbsp Spinach,angiesrecipes thawed 1 tsp Garlic, minced 1/3 tsp Ginger, chopped ½ cup Chicken stock ½ tbsp Cornstarch solution

1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.
   
   
2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
   
   
3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.

Matcha Green Tea Yogurt Mousse Cake

Green teas contain a high amount of antioxidants, which are found in many foods, including vegetables, fruits, and chocolate, known to forestall aging.

Green tea is also known as a mood enhancer as it contains L-theanine, an amino acid known to relax the mind.

#Mousse:	#Garnish:
100 g Lady finger cookies / savoiardi 300 g 3.5% Vanilla Yogurtangiesrecipes 200 g Heavy creamangiesrecipes 30 g Icing sugar 10 g Matcha green tea powderangiesrecipes 9 g Unflavoured gelatin powderangiesrecipes 4 tbsp Cold water	1 tsp Matcha green tea powder 5 Fresh strawberries,angiesrecipes cut into half 15 Sugared pearl Whipped cream

1. Dissolve the gelatin in the water and set aside for 5 minutes. Sprinkle the matcha green tea powder into the yogurt. Microwave the gelatin together with water for about 20 seconds. Pour the yogurt mixture into the melted gelatin. Whip the cream with sugar in a separate bowl until very soft peaks form, carefully fold this into the matcha yogurt mixture.
   
   
2. Place an 7-inch mousse ring in a plate and arrange one single layer of lady fingers on the bottom, leaving one centimeter from the sides, so that the mousse will drip down and fill up all around the cake layer. Gently press second layer of lady fingers cookies and the rest of the mousse filling. Cover and chill for at least 5 hours until firm.
   
   
3. To unmold cake, using a damp very hot towel, carefully heat outside of spring-form pan until edge of mousse melts slightly. Pipe some whipped cream around the edge of the cake, dust the top with matcha tea powder. Garnish with fresh strawberries and sugared pearls.

Okara-Soya Pulp Crouquettes / 豆渣丸子

Okara (oh-KAR-uh)or soya pulp is the high fiber remnant after the production of soya milk or tofu/bean-curd. Okara is a Japanese word, meaning "the honorable shell." In China, okara is known (in pinyin ) as douzha / "soy lees", or doufu zha / "tofu lees". Soya pulp or residue in plain English.

I usually make soya milk or tofu with a machine, therefore the okara will be cooked during the process.

250 g Okara, cookedangiesrecipes 50 g Carrot 50 g Bell pepper 30 g Black fungus 1 stalk Scallion, chopped 1 tbsp Shallot fritters 1/2 tbsp Sesame seedsangiesrecipes

1 Egg white 1 Whole egg 2 tbsp Cornstarch 1/2 tsp Chicken bouillon Salt and pepper to taste Some frying oil

1. Dice carrot, bell pepper and black fungus. Place them in a mixing bowl. Squeeze excess water out of okara and add into the vegetable dices. Mix in chopped scallions, shallot fritters, egg white, egg and starch. Flavour the mass with chicken bouillon, salt and pepper to taste. Combine all the ingredients.
   
   
2. Heat up oil till 180C/350F. Form the mixture into balls and low them down to the heated oil. Fry until golden brown. Alternatively you can fry the okara balls lightly coated with sweet potato-starch, as a result, okara croquettes taste more crispy. Serve with any preferred sauce.

Aubergine Sandwich In Tomato Sauce

This layered dish consists of a savory ground meat filling sandwiched between two layers of aubergines and braised with tomato sauce.

		#Sauce:
250 g Aubergineangiesrecipes 100 g Bread crumbsangiesrecipes 1 Egg 30 g All-purpose flour 1 tsp Cornstarch 10 g Carrot slices 1 tbsp Water Some chopped spring onions to garnish Some frying oil	100 g Ground meat 1 tbsp Chopped spring onions 1 tsp Ginger pasteangiesrecipes 1 tsp Salt 1 tsp Chicken bouillon ½ Egg	50 g Tomato wedges 1 tbsp Ketchup 1 tsp Chicken bouillon 1 tsp Salt 1 tbsp Sugar 1 tsp White vinegar 120 ml Water

1. Place all the spread ingredients together in a bowl. Mix thoroughly. Blend all the ingredients for the sauce in a bowl and set aside. Peel and cut the aubergine into 3mm thick rounds. Dissolve the cornstarch with water in a small bowl.
   
   
2. Spread some ground meat mixture on a round of aubergine and top with another, pressing gently to form a "sandwich". Coat the sandwich like aubergine thinly with flour, dip into the beaten egg and then with bread crumbs. Heat up some oil in a pan. Deep-fry the sandwich aubergines until golden brown. Drain and place them in a serving plate.
   
   
3. Heat up a skillet with a tablespoon of oil.Add in tomato wedges and carrots. Stir briefly. Pour in the prepared sauce and bring it to a boil. Add the cornstarch solution to the sauce and cook until it starts to thicken. Turn the heat off and pour the sauce all over the aubergine. Sprinkle the chopped spring onions on the top and serve.