Yu sheng

Ingredients (6-8 pax)

1 radish shredded

2 cucumber shredded

3 carrots shredded

1 yam shredded and deep-fried

Handful of fried vermicelli

Handful of fried wanton skin

Diced dried roselle flower

1/2 pomelo

1/4 cup chopped peanuts

Toasted sesame seeds

Sashimi of choice

Sauce

Special sauce

1 tbsp grated radish

• 5 tablespoons soy sauce
• 2tbsp rice vinegar
• 2 tbsp lemon juice
• 6 tbsp orange juice
• 1 tsp sugar
• 1 tsp plum paste/honey
• Pinch of fine sea salt
• Pinch of freshly ground pepper
• 3 -4 tbsp toasted sesame oil
• 
  
• In a small bowl, whisk to combine, drained onion, soy sauce, rice vinegar, juices, radish, sugar, salt, mustard, and pepper.
• Taste and adjust accordingly. (may need more sugar)
• When the sugar has dissolved, whisk in the sesame oil.
• Store refrigerated, in an airtight container, for up to 2 days.

Cashew nut cookies

Nutty, crumbly cookies with melt-in-your-mouth qualities. Cashew Nut on top is essential to provide crunch and nutty flavor.

Makes 80-100 cookies (2-3 small red top containers)

• 250g butter
• 180g icing sugar
• 400g plain flour
• 1tsp baking powder
• 180g grounded cashew nuts
• 1tbsp vanilla essence
• 1 egg yolk
• Leave whole cashew nuts for garnishing
• 1 egg wash (sieved)

1. Preheat oven to 160C. Sift plain flour and baking powder together
2. Cream butter and icing sugar. Add in 1 egg yolk and vanilla essence
3. Add in flour and grounded cashew nuts. Mix well until it forms a soft dough
4. Roll dough to 1/4inch thickness and cut into shapes using a cutter
5. Brush with egg wash and decorate cookies with half of whole cashew nuts
6. Bake at 150C for 20-25mins or till golden brown

Earl gray tea cookies

• Yummilisous, melt-in-your-mouth cookies which fills your mouth with the fragrance of Earl Gray.
• Adapted from Martha Stewart (yields 100-120)
• 
  
• 2 cups all-purpose flour
• 2 tablespoons finely ground Earl Grey tea leaves (from about 4 bags)
• 1/2 teaspoon coarse salt
• 1 cup (8oz) unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon finely grated orange zest

1. Whisk flour, tea, and salt in a small bowl; set aside.

2. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.

3. Chill dough in freezer for 30-60mins till firm. Roll out between 2 pieces of patchment paper to 1/8inch thick. Chill for 3-5mins in freezer before cutting out using cookie cutter.

4. Preheat oven to 350F/175C.

5. Bake cookies, rotating sheets halfway through, until edges are golden,8-10 minutes. Let cool on sheets on wire racks.