Ingredients
3 Red apples (I prefer not to use China Fuji apples)
250g ribs/lean meat (blanched)
15g chinese almonds (2 南杏 : 1 北杏)
2 - 3 candied dates
3 dried figs (I used US dried figs, bigger and softer)
1000 ml water
Salt to taste (I did not add this)
Method
1. Peel and core apples, cut into wedges.
2. Rinse chinese almonds, candied dates and dried figs.
3. Blanch ribs/lean meat.
4. Bring water to boil and add all ingredients. Using medium fire, bring water to boil again, reduce to small flame and simmer for 2 hours. Serve.
by Reena
2 pears
2 apples
8oz lean pork
4 sweetened dates
1/4 dried tangerine peel
some salt
1 peel n core pears n apples. Wash n cut into serving pcs.
2 wash pork. scald n rinse well.
3 wash sweetened dates. soak n clead dried tangerine peel.
4 bring a suitable amt of water to boil. put in all ingredients. boil again.
turn to low heat. parboil for 2 hrs. season with salt. serve.
by diana tok
2 Red apples
2 large carrots
1 pkt dried cabbage 菜干 (available fr Chinese Medical Halls)
300g pork
4 honey dates
¼ dried tangerine peel
salt to taste
Method
1) Soak Dried Cabbage till soft, wash & strain.
2) Peel apples & carrots. Wash & cut into pieces.
3) Wash the pork & scald with hot boiling water.
4) Rinse honey dates & tangerine peel.
5) Bring a suitable amount of water to a boil. Put all ingredients in. Bring it to a boil, then parboil on lower heat for 2 hours. Season with salt. Serve.
by ma-li
Ingredients
2 apples
2 pears (xue3 li2)
3 dried figs
some sweet & bitter almonds
lean pork
salt to taste
Personally, I just like to double-boil pears with sweet & bitter almonds, candied dates, orange peel (optional)..... it nourishes the lungs too... the kids take these for dessert.
by Skyce
Ingredients
Crumble:
300g/10½oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing
Filling:
450g/1lb apples, peeled, cored and cut into 1cm/½in piece
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
2. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
3. Butter a 24cm/9in ovenproof dish or you can use disposable aluminim containers round or sq (abt 3inch thick). Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
4. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
5. Serve with thick cream or Vanilla ice-cream.
by cookie
Ingredients:
250g salted butter, soften and cut into smaller pieces
180g castor sugar
4 eggs, at room temperature
200g top flour
1 and 1/4 tsp baking powder
2 apples (skinned, cored and cut into cubes)
2 tbsp blueberry jam
Method:
1. Grease and line a 20 cm baking tin.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at a time, beating thoroughly before each addition.
4. Sift flour, baking powder and cinnamon powder together and fold into butter mixture in batches.
5. Add in apples and raisins.
6. Bake in a preheated oven at 180 deg C for 50 mins.
What I did:
1. I used my Philips stand mixer at speed 1 for the beating and folding, and used a plastic spatula to fold in the apple slices and raisins.
2. I used Pacific Rose apples which are naturally sweet, so I have reduced the sugar by 20g.
3. While adding eggs one by one, I let the yolk into the butter mixture first, then the whites before the yolk is fully incorporated into the butter mixture. Then another yolk, followed by another white until I used up all the eggs. Dun know if this helps to prevent curdling.
4. I find it hard to fold the apple slices and rasins together properly. Next time I will fold in the raisins first, then the apple slices. Btw I like thick slices of apples so my slices are slightly thicker than 1 cm.
5. The amt of cinnamon powder seems to be too little. The smell was fragnant while the cake was baking in the oven, but barely there once the cake cooled down. Maybe I will use 1/2 tsp next time.
6. The amt of raisins also is too little to me. I think 100g will be better.
7. As my apple slices were thick, the batter once poured into the baking tin did not smooth out easily. So I banged the tin 5 times to loosen the gaps in the batter before baking.
by Jennifer Quah
Ingredients
500g Blackberries
1kg Cooking apples
4 tbsp Granulated sugar
½ Lemon, juice
Topping
150g Rolled oats
100g Wholemeal flour
75g Brown sugar
100g Unsalted butter, cubed
Method
Preheat the oven to 180°C/gas 4.
Peel, core and cut the apples into quarters, then halve and halve again. Place in a saucepan with 3-4tbs of water and sugar. Cook over gentle heat until apples are slightly soft. Put in a large, ovenproof dish and drizzle with the lemon juice. Gently mix the blackberries.
Place the rolled oats, flour, sugar and butter in a bowl and rub together until well mixed. Or if you're lazy like me, just blitz in the food processor!
Cover cooked apples with the topping and bake for 45 minutes until golden brown.
by Imelda
