Cranberry Chocolate Waffer

Ingredients: 
 Chocolate button/ melting chocolate                     1 Cup
Oreo cookie                                                               2 cookies
Dried cranberry                                                         1/4 Cup
Waffle cookie                                                            4 cookies



Instruction:
1) Use double boiling method to melt chocolate button, melt separately for different kinds.
2) Once melted, pour a thin layer of chocolate on aluminum foil, then put a thin waffle cookie on top.
3) Pour another layer of chocolate just to cover waffle cookie.
4) Sprinkle dried cranberries on top.
5) Use a plastic bag to make oreo crumble by rolling cookies over by a rolling pin, or  by hands (carefully remove oreo cream with knife)
6) Sprinkle oreo crumble on top.
7)  Use a fork or a piping bag to create pattern on surface using different kind/ colour chocolate.
8) Cover chocolate with another sheet of foil, then chill in fridge for 30 minutes.
9) Take out from fridge, use a heated knife to cut chocolate into desired shape. (run knife under hot water, then dried)

BBQ fried rice

1 Serving

Preparation: 10 minutes

Cooking:  20 minutes

Ingredients:

Leftover rice              1 Bowl

BBQ pork                  1/4 Cup, chopped

Egg, beaten                1

Green Pea                   2 Tbsp

Cooking Oil               1 Tbsp

Soy sauce                   1 Tbsp

Methods:

1) In a frying pan, heat up oil till bubbling when touching the bottom of the pan with chopstick.

2) Add in BBQ pork and pea, pan-fry for a minute.

3) Set pork and pea to one side of the pan, add in leftover rice.

4) Pour 2 Tbsp of water over rice, use frying ladle or a spatula to loosen rice.

5) Set all ingredients in pan to one side. Pour in beaten egg in pan.

6) Use a spatula to stir egg mixture until is cooked. Mix all cooked ingredients in pan, stir well.

7) Add in soy sauce. Keep stirring until well mix.

8)  Add pepper or salt for taste.

Pan-fired Vermicelli

Vermicelli is a popular dish in Asia. It is very dedicated and thin that it is always challenging to  pan-fired.

This is not the first time for me to pan-fired or I should say stir-fired Vermicelli, but every time when I make this dish, I still worry the result will not turn out good.

After many attempts of cooking Vermicelli, I have concluded one main tip in making this stir-fired Vermicelli. It is to have Vermicelli stay as moist as possible. Having said that, water is constantly added in my recipe instead of adding oil.

Unlike making other stir-fired noodles, oils is added to avoid Vermicelli sticking on the firing pan happening.
For making Vermicelli, water is needed to avoid noodles sticking on the pan and this is always the main reason why it is so easy to turn the bundle of noodle into a bundle of burnt rice patties.

Here is the steps:

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Servings: 2

Ingredients:

Vermicelli                                2 bundles
Shredded carrot                       1 C
Shredded cucumber                 1C
Ham/ chicken ( cut in strips)   1C
Soy sauce                                 1 Tbp
Salt                                           1 tsp
Pepper                                      1tsp
Olive oil                                   1 Tbsp

Instructions:


1) Boiled a pot of water, put Vermicelli Bundles in the pot for 2 minutes, while constantly lossen  Vermicelli.

2) Poured water out of the pot, and drained Vermicelli quickly using a strainer.

3) In a wok or frying pan, put 2 tablespoon of water in the pan, then put soften Vermicelli in the pan, in this step do not add oil. Using chopsticks to loose and Vermicelli in pan for 2 one minute.

4) Added in shredded vegetable and ham, mixed well with chopstick. Cooked for 2 minutes,

5) Added condiments, salt, pepper and olive oil.

6) Added Soy sauce, and made sure Vermicelli is well mixed with the soy sauce.


* Trick- do not add oil before adding Vermicelli. If  Vermicelli sticks to pan, add water.