Knead the dough! Peking Duck Tacos

Knead Knead! Chinese green onion pancake is a common breakfast or snack in Asian countries. While Covid 19 pandemic has changed the way we used to live and to eat, let’s learn how to make dough into daily staple for our health and enjoyment. In this recipe, we sandwich chinese green onion pancakes with homemade Peking duck breast and shredded cucumber. To smoke the duck breast we need just a hot wok and equal portion of loose tea leaf, sugar and rice. Okay, let’s get started!

Peking Duck Tacos

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Spring Onion Pancakes

Ingredients:

200g All purpose flour

125ml Hot water

70g Chopped spring onion

2 tbs Duck fat

Handful of Salt

Steps:

1. Add flour into a mixing bowl, slowly add in hot water and knead the dough until soft and smooth about 15mins. Cover with wet towel and rest for 40mins.

2. Sprinkle flour on a work surface, divide the dough into 3 equal parts. Roll the dough into thin layer.

3. Spread spring onion oil on the layer. Roll the dough into cylinder and coil it up like a snail.

4. Roll the dough until thin again. Pan fry each sides for 2mins and set aside.

Peking Duck Breast

Ingredients:

1 pc Duck breast

1 tbs Chinese five spice 2 tbs Butter 2 cloves of garlic

Smoke pack:

50g loosen tea leaf

50g rice

50g sugar

Steps:

1. Score duck skin to help rendering the fat. Rub duck breast with Chinese five spice, salt and pepper.

2. Put seasoned duck breast on a cold pan and cook with butter and garlic until golden.

3. Mix loosen tea leaf, rice and sugar, wrap in aluminium foil. Put it into a hot wok on high heat for 3mins until smokey. Add seasoned duck breast and cook for 3 mins. Slice it.

Pickled cucumber

Ingredients:

100g Shredded Cucumber

80ml Water

80ml Rice Wine Vinegar

20g Sugar

4g Salt

Steps:

1. Combine water, rice wine vinegar, sugar and salt in a pot. Bring to boil and let it cool down.

2. Add shredded cucumber it and marinate for 15mins.

Garnish and seasoning

Hoi sin sauce

Sour cream

Handful of Fresh cilantro

Handful of Deep fried scallion

I Love French Toast.

I love French Toast. When a white bread kisses the juice mixture of eggs and milk, this golden crust, simple to make breakfast is a lovely idea to start the weekends. Honestly, I had tried several times before cooking the best toast! Either using too thin bread or cooking on a medium high heat has made my previous toast unsuccessful. My tips are patient, patient and patient. When you dip the bread into the mixture, let go of excessive juice before putting into the pan. Serve with crispy bacons if you like, would be more like a cafe styled breakfast!

Ingredients: ( For one )

1 teaspoon ground cinnamon

1 teaspoon sugar

1/2 teaspoon vanilla extract

1 free range egg

150ml milk

2 slices of bread

2 teaspoons maple syrup

Handful of strawberries

Steps:

1. In a shallow bowl, combine egg with milk, ground cinnamon and sugar, mix well. 2. Melt butter over medium heat in a skillet, dip bread into the above mixture and put into the pan. 3. Fry bread until golden brown. Serve with syrup and strawberries!

Hearty Rose Chai Latte

With the threat of the coronavirus outbreak in Hong Kong, office workers are told to work from home, schools are suspended and the city is filled with fear of infection, shortage of protective masks and even toilet paper. Whether you are in isolation voluntarily or not, you can light up yourself by making this Rose Chai Latte on a cold and humid day. Chai Latte is exotic with the blend of spices that brings you an outbound journey in Southeastern Asia. Adding dried rose petals to beverages are proved to have nutritional and beauty effects. Its richness in Vitamin C and not to mention the antioxidants in tackling ageing problem. By combining the two, it could be the best energy boosting drink for the day! So, let's get started!

Ingredients: 1 tbsp Chai Tea Blend 2 cups Almond milk 1 pinch Salt

1 pinch Ground Cinnamon

1 tsp Dried Rose Petals Steps: 1. Heat Almond Milk over medium high heat

2.Turn off heat, stir in Chai Tea Blend and Rose Petals, let it sit for 5 mins 3.Blend the tea on high for 15 seconds, add pinch of salt 4.Pour into mug, sprinkle Ground Cinnamon on top and garnish with more Rose Petals