A fun way to enjoy healthy cereal. Plus you can have your favourite cereal breakfast on the go now. These crunchy and chewy cereal cookies are easy to make, delicious and perfect for breakfast or a healthy snack. You might want to double the batch, because they usually go very quickly!

Make  about 20 cookies

• 1 and half cups                             all purpose flour 中筋面粉
• 1 cup                                               desiccated coconut干椰丝
• 1 and half cup                              cereal flakes, crushed燕麦片(捣碎)
• 2 tablespoons                                brown sugar红糖
• 35g                                                   unsalted butter无盐黄油
• 2 tablespoons                                maple syrup枫糖浆
• 2 tablespoons                               olive oil橄榄油
• 2 tablespoons                                water (room temperature)

 Method

1. Line 1 baking tray with parchment paper. Preheat the oven to 190 ℃
2. Melt the unsalted butter in microwave or on the stove and cool it off.
3. Place cereal into a plastic bag. Hold the bag tight to crush the cereal flakes into small rough pieces.
4. In a mixing bowl, place all the dry ingredients of all purpose flour, crushed cereal flakes, desiccated coconut and brown sugar. In a separate bowl, mix the wet ingredients of butter (liquid), olive oil and water. Combine wet ingredients with dry ingredients. Use a spatula or your hands to bring them together.
5. Now let’s roll the cookies. Take a small portion of the dough (1/20 of the total dough). Roll it into a ball then use your fingers to squash the ball, press it down to a disc. Place the disc on the baking tray. Repeat with the remaining dough until you’ve used it all up. Leave a bit of space between the cookies so they do not stick to each other.
6. Place the baking tray in the oven and bake for 15 minutes.
7. Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm or allow them to cool completely.

 Tips

1. These cookies can be stored in a sealed jar at room temperature. They should be eaten in 5-6 days.

This simple Thai salad dressing of sour-sweet-salty-spicy flavors is simply irresistible. On top of that, the crispy peanuts and chewy shrimp so nicely counter balance the softness of the eggplants. Will this give you another reason to eat more salad with homemade dressing?

Serves 3-4,  

• 400g                       green eggplants (or slim Chinese/Japanese eggplants)
• 6-7                          shrimps, shelled and deveined
• 4-5                          small shallots, thinly sliced
• 2 tablespoons       peanuts, roughly chopped

Sour-sweet-salty-spicy Dressing

• ½ teaspoon                            sea salt (optional)
• 1.5 tablespoons                    fish sauce
• 1 tablespoon                         caster sugar白砂糖
• 1.5 tablespoon                     lime juice
• 8                                              red Thai bird chilies, sliced

Method

1. Clean the eggplants and place them in a pre-heated oven (200°C) and bake for 15 minutes till the flesh becomes soft and the skin is charred all over.
2. Clean the shrimp, split the shrimp from the back and cook in a pot of boiling water until just done. Remove and put aside.
3. In the meantime, let’s prepare the dressing. In a mixing bowl, combine all the ingredients, mix well to ensure sugar is disolved. 
4. Peel the skin of eggplants and cut them into sections in 8cm
5. Arrange the eggplants in a serving bowl. Top with shallots, cooked shrimp and chopped peanuts. Then pour into dressing.
6. Reay to serve.

One of the most popular Chinese street foods originally from Sichuan. The noodles are served in a savory, spicy broth topped with crispy ground meat and peanuts. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp! The numbing, smoky, spicy sauce will shock your taste buds, leaving you craving for more! There are so many variations for the recipe. I am not sure this is the most authentic one but it is certainly the easiest way to put together a yummy and satisfying meal.

Serves 2 dinner, 4 for a street snack

 200g     dried Chinese flour-and-water noodles

For the meat topping:

• ½ tablespoon                   light soy sauce 生抽
• 100g                                   minced beef or pork肉末
• 1 tablespoon                   cooking oil
• 3 dried chilies, roughly cut
• ½ tablespoon                   mince garlic蒜末
• ½ tablespoon                   minced ginger葱末
• 2 tablespoons                 Sichuan Ya Cai宜宾芽菜

 For the sauce

• ½ teaspoon                      Sichuan peppercorn powder花椒粉
• 2 tablespoons                 sesame paste芝麻酱
• 2 tablespoons                  light soy sauce生抽
• 2 teaspoons                     dark soy sauce老抽
• 2 tablespoon                   chili oil (optional)辣椒油

2 tablespoons                  roasted peanuts, roughly chopped (optional)

Chinese green vegetable (optional)

Method

1. Place minced beef/pork in a bowl. Marinate with light soy sauce.
2. Heat 1 tablespoon of oil in a wok over a moderate flame. But the oil is hot but not yet smoking, turn to medium heat, add minced garlic and minced ginger, fry for 1-2 minutes, add dried chilies until fragrant. This does not take longer than 2-3 minutes. Add Ya Cai and continue to cook for another 1-2 minutes. Add the meat and cook for another 2 minutes. The meat topping is done. Transfer it to a bowl.
3. Bring a large pot of water to a boil over HIGH heat and cook the noodles to your liking, then drain them well – depending on the types of your noodles, the process takes no more than 10 minutes. You can use the remaining water to blanch the Chinese green vegetable.
4. Now prepare the sauce. Mix all the sauce ingredients plus 2-3 tablespoons remaining water used for cooking noodles.
5. Divide the sauce in the serving bowl. Place onto the equivalent noodles followed by meat topping. Sprinkle with chopped peanuts.
6. Before serving, give the noodles a good stir until the sauce and meat are evenly combined

Who would think that cooked sesame oil and minced garlic together could create such a glorious flavor?  The  four-ingredient salad is super easy to make and can immediately become a must of your dinner table. Feel free to replace the French beans with spinach, snow beans, or Chinese long beans.

Serves 2-4,

•  250g            fresh green beans （French beans）, ends removed四季豆
• 2 cups          ice cubes (optional)

Sauce

• 1.5 tablespoon    sesame oil香油
• 2-3 cloves       garlic cloves, minced， 蒜末
• 1.5 tablespoon     light soy sauce

Method

1. Trim the ends of the French beans.
2. Let’s blanch the beans first. Bring a large pot of water to a boil. In the meantime, prepare a bowl of iced water. Add the beans into the boiling water, cook for about 4 minutes. Then drain the beans and immediately plunge them the iced water to stop cooking (if no iced water, just use the tap water.) In 2 minutes later, drain the beans. Half the beans in length. Place them in a serving plate.
3. Now, let’s make the sauce. Add one and half tablespoon of sesame oil into a sauce pan over medium heat, add minced garlic and fry about 3-4 minutes till garlic turns brown. Add one and half tablespoon of soy sauce, mix well and cook for another 1-2 minutes. Turn the heat off.
4. Use a spoon to pour the sauce evenly onto the beans in the serving plate.