Food Minia

Yang Rou Pao Mo 羊肉泡饃 The weather has suddenly turned cooler. I was craving for something filling and warm. I bought a piece of lamb shoulder last week, time to make some yang rou pao mo. I can eat some and store the rest in the freezer for later. Yang Rou Pao Mo 羊肉泡饃 is a famous xiao chi 小吃 (small eat or snack) from Xian, warm and comforting. Yang Rou 羊肉 is lamb, Pao 泡 is soak and Mo 饃 is a

I did not update this blog for a very long time, was feeling lazy and uninspired. Today recipe is a moreish spicy beef with cumin. Zi Ran Niu Rou 孜然牛肉 Cumin beef originates from the Muslim populated North-West of China. This dish is popular in many parts of China like Sichuan and Hunan, over here in UK I believe this has become very popular in many Sichuanese restaurants and home cooking

Beautiful Red Velvet cookies that are easy to make and delicious too. 1 package of Duncan Heinz red velvet cake mix 1 large egg 1/4 cup of oil 1/4 cup of water 1 cup of white chocolate chips 1/2 cup chopped macadamia nuts (optional) Preheat oven to 350ºF Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient(s). Drop by tablespoon full about 2 inches apart on to parchment lined cookie sheet. Bake for 11-13 minutes or until done. makes about 3 dozen cookies.

My pear cake recipe ( here ) works well with other fruits. Tonight, my daughter and I made a plum version of this cake with the following proportions: 5 ripe plums 4 eggs 180g (less than 1 cup) sugar 1 stick (114g) butter 170g (about 1 1/3 cups) flour 1 tsp baking powder 1 tsp vanilla extract 1/2 tsp ground cinnamon We beat the eggs and sugar until foamy. We added the melted butter, then the sifted flour, then the baking powder, vanilla extract, and cinnamon, mixing well (with a whisk) while adding each ingredient. We poured the dough in a buttered, round metal pan (the same old   10" x 2" I used in the pear cake recipe) . We placed the plums, halved and pitted, on the dough, cut side up. We baked for about 50 minutes in a  340ºF oven.