柱侯醬雞柳

材料 Ingredients：

• 雞胸 1 Chicken breast
  
• 洋蔥 Onion 1 piece
  
• 紅蘿蔔 1 carrot
  
• 柱侯醬 1 tbsp Chu hou sauce
  

做法 Procedure：

1. 洋蔥切片後拆開成幼條。Slice the onions, then separate.
   
2. 紅蘿蔔切絲 Slice the carrots thinly.
   
3. 雞胸切絲，用少許油、鹽和粟粉醃一會。Cut the chicken breast into strips, then use oil, salt, and corn starch to marinate for a little while.
   
4. 洋蔥和紅蘿蔔炒至半熟，備用。Pan fry the onions and carrots until about half done, then set aside.
   
5. 炒雞肉炒熟，洋蔥和紅蘿蔔回鑊。Pan fry the chicken until done. Add the carrots and onions.
   
6. 加入柱侯醬醬炒勻便可上碟。Add the sauce and stir well.
   

煎花鮫魚

Found this smelt fish at the store, just want to try it.
















材料 Ingredients：

• 魚 Fish 1 lb
• 鹽 Salt a little bit
• 薑 Ginger 3 slices

做法 Procedure：

1. 魚洗淨用鹽醃一會。Rinse the fish and use the salt to marinate for a little bit.
   
2. 加薑和油熱鑊中，再加魚煎熟。Add the ginger and oil into a hot pan. Pan fry the fish until done.
   

Cinnamon rolls 玉桂卷

Ingredients:

• 1 1/4 cups warm milk ( no hotter than 120F)
• 1 tablespoon active day yeast or
• 2 1/4 teaspoons quick rise yeast
• 2 teaspoon sugar
• 3 1/4 cups unbleached all purpose flour
• 1 1/2 teaspoon salt
• 4 tablespoon unsalted butter, melted

Filling:

• 1 1/2 cups tightly packed light brown sugar
• 1 1/2 tablespoon ground cinnamon
• 1 egg

Icing:

• 1 cup powder sugar, or a little more if needed
• 1 1/2 tablespoon water

Steps:

1. Put 1/4 cup of the warm milk in a small bowl. Add the yeast and sugar and whisk or stir to dissolve. Set the bowl aside for 8 - 10 minutes, until the mixture looks foamy. If the yeast isn't foamy after 15 minutes, start over with a new package.
2. Put the flour and salt in the large bowl and whisk to blend. Make a well in the center of the flour mixture, and pour the yeast mixture into the well. Then pour the remaining 1 cup warm milk and the melter butter into the well. Using the wooden spoon, stir together the flour mixture and the liquids until you get big, shaggy clumps of dough that start to stick together.
3. Sprinkle a little flour on your work surface. You can always add more later, so don't sprinkle too much. Dump the dough clumps out of the bowl onto your work surface. Dip your hands in flour and start kneading the dough. Keep kneading until the dough is smooth and springy and no longer sticky. It will take about 10 minutes. Lightly flour your hands and the surface if the dough starts sticking. It should feel tacky, like tape, but not sticky and gooey. The bench scraper is handy for scraping up any bits of dough stick to the table, and to help you move the dough around.
4. Wash out the large bowl and rub the inside with a think layer of vegetable oil or coat with pan spray. Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set the bowl aside and let the dough rise for 45 - 60 minutes, until it is twice as big.
5. While the bread dough finishes rising, put the brown sugar and cinnamon in the medium bowl and whisk together until well blended. Smash any brown sugar lumps to break them up. Set aside. Crack the egg into 1 of the small bowl and beat with the fork until blended. Set aside.
6. Sprinkle 3 tablespoons flour on the work surface. Turn the risen dough out of the bowl onto the floured surfaced and shape into a rough rectangle. Sprinkle another tablespoon of flour on top. Sprinkle from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Turn the dough a quarter turn and roll up and back again twice. When you turn the dough, it should move easily. If it doesn't gently lift area of stuck dough. loosening it with the small metal spatula, and sprinkle some more flour underneath. Repeat the rolling up and back and turning the dough until you have a 15 by 12 inch rectangle.
7. Brush any excess flour from the top and bottom of the dough with the large brush, and clean up any extra flour from around the dough with the bench scraper. Position the rectangle so you are facing a long side.
8. Using the small pastry brush, brush a thin coating of egg all over the top of dough. (you won't need all of it.) Use your finger to scrape the filling onto the dough and spread it evenly over the surface, leaving a 1 inch wide border uncovered along the long side opposite you.
9. Starting at the long side closest to you, roll up the dough into a long, keeping it fairly tight as you go. When you reach the opposite side, roll the dough on top of the uncovered border. Roll the log backward, so the seam is on top, and pinch all along the seam to seal it.
   
10. Lightly butter the cake pan or spray with pan spray. Using the serrated knife, cut the log crosswise into 10 rolls each about 1 1/2 inches wife. Use a gentle sawing motion when you cut so that you don't flatten the log. Arrange the rolls in the prepared cake pan, evenly spacing 8 rolls around edge of the pan and putting 2 rolls in the center
11. Cover the pan with plastic wrap and set in a warm place. Let the rolls rise for about 1 hour, or until they are nearly twice as big fill almost all of the open spaces in the pan.
12. After the rolls have risen for about 30 minutes, position an over rack in the center of the oven, and preheat the oven to 350F. That way, the oven will be ready when you are ready to bake.
    
13. Bake the rolls for 30 - 35 minutes, until they are golden and the sugar is bubbling around the edges. Using the oven mitts, transfer the pan to the cooling rack. Let cool for 10 - 15 minutes.
14. Put 1 cup powdered sugar in the other small bowl. Add the water and whisk until well blended and completely smooth. The icing should be fairly thick, because it thins out when it hits the warm rolls. If it is thin and runny, add a little more sugar.
15. Using the spoon, drizzle the icing over the top of the warm rolls in any pattern you like. Eat them while they are warm!
    

栗子炆雞

材料 Ingredients：

• 雞鎚仔 Chicken drumsticks 2 lb
  


• 栗子 Chestnuts 1 lb


• 柱侯醬 Chu sou sauce 2 tbsp
  


• 水 Water 2 cups
  

做法 Procedure：

1. 略煎雞。 Pan fry the chicken until the outside is brown.
   


2. 加入栗子、柱侯醬、水和少許糖，試味。Add the chestnuts, sauce, water, and sugar and taste.
   


3. 慢火炆至熟。On low heat, cook until done.
   

蜜糖芥辣汁Honey mustard sauce

材料 Ingredients ：

• 蜜糖 honey 4 tablespoon

• Dijon mustard 2 tablespoon

• 米酒醋 rice wine vinegar 2 tablespoon

做法 Steps：

1. 混合全部材料 Just mix everything together.

白糖糕 White Sugar Cake

Found this on internet, it taste good.

材料 Ingredients:

粘米粉 Rice flour 100g
糖 white sugar 80g
水 water 200ml
酵母粉 dry yeast 1／2 teaspoon
發粉 baking power 1/4 teaspoon

做法 Steps:

1. 篩匀粘米粉sift the rice flour
   
2. 粘米粉,糖,水拌勻 Mix the rice flour, sugar and water.
3. 用細火煮,煮時要不停攪拌以免結硬塊,煮成稀糊狀，cook the mixture in low heat, stir constantly, until it becomes thicker, kind of like baby food.
4. 然後用篩過濾,待冷卻後加入酵母水(用1湯匙的水開匀)及發粉拌勻。 Put the mixture through a sieve, when it cools down, add the yeast (mixed with 1 tbsp water) and baking powder, stir well.
5. 發酵6-10小時,倒入蒸盤內(先掃油),用大火蒸25分鐘,待涼切塊即可 Let it rest at room temperature for 6 - 10 hours, grease the bottom of the pan, pour the mixture inside and use high heat to steam for 25 mins. serve cool or warm.