Food Minia

Another way to eat friend fish, shitake mushrooms, especially dried ones, add a delicious flavour to the fish, the vinegar adds a little bite and the soy a little saltiness. Ingredients 500 gms Fish Suitable for Frying 2 Tablespoons Flour Oil For Frying 6-10 Shitake Mushroom ( soak overnight if dried ) 1 Grated Ginger 3 Tablespoons Light Soy Sauce 1 Teaspoon Vinegar 1 Tablespoon Corn Flour Shredded Chinese Cabbage (For the base) Preparation 1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you. 2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch. 3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through. 4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling. 5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until

These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds. Ingredients Pai 240 gms Wheat Flour ( Cake flour ) 1 Egg Tolk 100 gms Salty Butter 100 ml Water Preparation 1. Mix flour and butter, and rub between your fingers to form a fine crumb. 2. Add egg and water slowly and massage until mixed to a soft dough. 3. Roll flat and very thin, and cut out 2cm diameter circles. 4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes. Ingredients for Ton Aigg 6 Egg Yolks 240 gms Wheat flour 100 gms Sugar 220 ml Coconut Milk Preparation 1. Heat a dry frying pan to make it hot. 2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside. 3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off