Soja mince gravy

Ingredients

(serve 4)

2 cups of cooked rice

5-6 tbsp preserved radish (cai po)

125 g soja mince (xiao dou li)

1 piece of beancurd sheet - crushed

dark soya sauce

po lu gu seasoning

pepper and sesame oil

some fresh chopped coriander

water

Method

1. Saute some ginger chopped in a pot. Stirred in the preserved radish and fry for 2 minutes.

2. Pour water to form gravy. Add in the soya mince and crushed beancurd sheet.

3. Add in the dark soya sauce and the rest of the seasonings.

4. Lower fire, cover lid and simmer for another 10 minutes.

5. Put rice on serving plate, ladle over some gravy. Sprinkle with chopped coriander and chilli slice. Serve immediately.

Apple Pie

Ingredients

(serve 6-8)

8 apples peeled, cored & sliced

80 g sugar

100 g butter/margarine

1 tsp cinnamon

1 packet ready made crust pastry

Method

1. Preheat oven to 230 degrees or gas number 8.

2. Mixed sugar and cinnamon together and set aside.

3. Make the pie ~ layer the bottom of the baking dish with some sliced apples. Sprinkle over the cinnamon sugar mix, then add another layer of apples. Gently push the apples down and then sprinkle over more of the sugar mix. Keep layering and sprinkling until the dish is full.

4. Finally dot knobs of butter around the dish.

5. Lay the pre-rolled crust pastry over the dish and lightly push down the edges of the pastry with your fingertips ~ a technique known as crimping. Trim away any excess pastry and finally make roughly 8 small horizontal incisions in the pastry to help the pie breathe.

6. Place the pie in the bottom of the oven and bake for 10 minutes. Leave the heat 175 degrees or gas 3 and bake for further 35-40 minutes.

7. When the pastry is golden brown all over, remove the pie from the oven. Cut and serve.