It is so simple and great to make with kids as all the measuring takes place with a yoghurt carton….
1 pot of yoghurt (the regular small pot of natural yoghurt (125g) but you can also use a flavoured yoghurt, apricot or peach works very well)
2 pots of sugar
3 pots of self raising flour (if you prefer to use plain flour, that is fine too but you will need to use 2 teaspoons of baking powder)
1/2 (half) pot of oil (sunflower or similar – not olive)
a pinch of salt
Place the yoghurt in a bowl, you use the empty yoghurt carton to measure out the other ingredients. Mix everything together. Place in a loaf tin or round tin, whatever you prefer. Bake in oven 180° celsius for 30 minutes.
The great thing is if you use natural yoghurt, you can vary the flavour by adding lemon or orange rind to the mixture, you can also add some cut up apples or basically anything you like to the mixture.
Braised Pork Rice is Taiwan’s signature dish. You can add a sunny side up egg or stewed/tea eggs on top. (Recipe provided by Jasmine L)
– 1kg pork, chopped into 5mm square chunks. Pork belly is the best which contains more fat, but if you prefer to have a more healthy dish, less fatty parts of the pork also can do
– 100ml soy sauce, 50ml dark soy sauce (optional – dark soy sauce mainly help get colour on the meat)
– 20g rock sugar or any type of sugar
– 1 onion, finely chopped
– 3-4 shallots, finely chopped
– 2 star anise
– 5g five spice powder
– 2 garlic, finely chopped
– 50ml rice wine
1. add some oil to a frying pan, stir fir onion, shallot and garlic till a bit brown
2. add pork chunks, if not much fat on the meat then you can use a little lard to avoid the meat get too dry
3. when water gone from the meat and it’s browned, add sugar, aniseed, 5 spice and rice wine
7. cover and steam the food for about 5 minutes, turn the heat to medium
8. add some hot water until just covering the food
9. slow cook for 20mins, then it’s ready to serve with rice.
You can add more sugar or soy sauce or even anything your taste.