Tulip Cake 蘿蔔糕

蘿蔔糕

材料：

蘿蔔     5lb

粘米粉 1lb  (1包)

臘腸     2絛

蝦米     半碗

調味：

片糖 (brown sugar) 2/3 塊 (two third of a piece)

塩 4 tsp

雞粉  1 ½ tsp  (one and a half tsp)

五香粉

煮法：

1.      蘿蔔全部切絲，加油約一碗 (1 cup)，4大塊薑 (約3oz)，燒熱後加蘿蔔絲，加片糖 (切碎)，加塩 、雞粉 (分兩次加入)，兜勻，煮至全部糖溶化及蘿蔔變軟，約二十分鐘。約蘿蔔太乾身可酌量加入水份。

2.      臘腸切幼粒與蝦米一同用五香粉炒熟

3.      將粘米粉分三份加入熟蘿蔔粉中搓勻，然加入臘腸、蝦米，搓勻。

4.      將糕盤用油揸勻，倒入糕漿蒸約90分鐘。可用筷子探入中心檢查是否熟透。

Creme Brulee

Creme Brulee, the dessert for our anniversary dinner. Recipe as follows :

Ingredients :

- 2.5 cups heavy whipping cream (original recipe calls for fresh whipping cream)
- 4 medium egg yolks
- 4 tbsp sugar
- 1/2 tsp vanilla extract
- brown sugar to caramelize

1) Heat the cream gently but not to boil
2) Beat together the egg yolks, sugar and vanilla extract. Pour the warm cream into egg mixture in different batches. Beat until it is mixed thoroughly.
3) Pour into ramekins and put them in a pan. Fill the pan with warm water halfway up the ramekins. Bake in 300 degree oven for about 1 hour until set.
4) Chill in fridge.
5) Sprinkle brown sugar over the top and heat it under hot broiler.

This dessert can freeze very well. I usually make a batch and store the leftover in freezer, then take it out whenever we want to have it. It is very convenient.

Banana Muffin

This is a non-butter recipe.