Almond biscuits recipe

Yield: 45 biscuits

Ingredients:

• 2 1/2 cups all−purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp. almond essence
• blanched almonds for decoration
• beaten egg for glazing

Directions:

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350° F / 180°C) for 20 minutes or until golden. Cool on a wire rack.

Bean sprout salad recipe

Ingredients:

• 2 tbsps. sesame seeds
• 1 lb. fresh bean sprouts thoroughly washed and drained
• 3 garlic cloves, peeled and minced
• 2 medium scallions, trimmed & minced
• 1 − 1" cube ginger, peeled and minced
• 2 tbsps. sesame oil
• 1/3 cup soy sauce
• 2 tbsps. cider vinegar
• 1 tbsp. Mirin (sweet rice wine)
• 2 tsp. light brown sugar
• 1 tsp. spicy sesame oil

Directions:

1. Preheat oven to 300°F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12 to 16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.
2. Place the bean sprouts in a large heatproof bowl and set it aside.
3. In a medium size skillet set over moderately low heat, stirfry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp and fragrant.
4. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
5. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Cantonese roast duck recipe

Serves 8

Ingredients:

3-4 lbs. duck
2 tsps Chinese Five spice powder
2 tsps Salt
1 star anise or 1 tsp. anise powder
1 tsp. sugar
1 tsp. maltose or clear honey
5 tsps water

Directions:

1. Prepare the duck by cutting off the flights and removing the oil sac under the tail.

2. Mix the five spice powder, salt, star anise and sugar together and place inside the duck. Sew the vent up very securely.

3. Pour a kettle of boiling water over the duck, then dry it.

4. Boil the 5 tsps water with the maltose to make a thin syrup. Paint the outside of the duck with the syrup. Hang the duck in airy place for 4 to 6 hours. The duck does not need sun, only wind.

5. When the duck is dry, hang it in a hot oven (400°F, gas 6) with a drip tray underneath for 15 minutes. Then reduce the oven temperature to 375°F, Gas 5. Continue cooking for another 45 to 60 minutes, depending on the size of the bird. (Allow 15 minutes per 1 lb and 15 minutes extra.)

6. Leave the duck to cold before serving, and carve it. This duck can be served as one dish in a family meal; alternatively a few pieces of duck on a bowl of hot rice makes a light lunch or snack.

Fortune cookies recipe

Ingredients:

8 ounces all-purpose flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoon salt
4 ounces vegetable oil
4 ounces egg whites
1 tablespoon water
2 teaspoons vanilla extract

Directions:

In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300:F. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven. You have about 15 seconds working time before the cookie hardens.
Place the "Fortune" in the middle of the cookie. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold it unique shape.