Adapted and modified from The Australian Women's Weekly Baking
A: 5 large apple( 1 kg) 55g caster sugar 60 ml water
crumble: B 75g self raising flour 35 plain flour 110g brown sugar (I reduced to 80 g) 100g chilled butter 1 teaspoon ground cinnamon
1. Peel, core and diced the apple to your preference size 2. Combined A and cook over low heat for 10 minutes , drain 3. Crumble: blend or process B until all combined 4. Place the apples in dish and sprinkle with crumble. I divided to 7 ramekins.
Ingredients: 125g butter 1 cup chocolate chip (high quality) 1/2 cup flour 1/2 cup icing sugar 3 large egg + 1 egg yolk 1tsp vanilla essence (optional)
melt the butter and chocolate over the double boiler (or microwave) mix until smooth add in flour and sugar then egg and vanilla divide batter between 5 ramekins (4-oz)- oiled and powdered Bake in 425F /220 C for 8 to 10 minutes Run knife at the edges ramekins and then upend on a plate.
Serve while still hot with ice cream or whip cream
Basically the name of this dishes tell it all, 3 cups are for 1 cup sesame oil, 1 cup rice wine and 1 cup light soya sauce (I reduce slightly as I don't like too salty).
If I only cook half chicken, I will reduce the above to half too.
Put in the sesame oil, fried with some thinly slice ginger. Add in the chicken and then pour in the rice wine. fried for one minutes and pour in the light soya sauce. Simmer in medium flame for about 10 minutes or until the sauce thicken. stirring occasionally.
I add in some ear fungus too. I put it in together with the chicken.