Meat Floss Rolls ~ Take 2

This is another version of  Meat floss Rolls that I made recently, slightly different from the previous meat floss roll that I've posted which was a loaf.  This time I used chicken meat floss and these rolls can be easily torn apart when you want to 'attack' them!
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Blueberry Chiffon Cake

I've finally managed to get a rather nicely baked blueberry chiffon cake to my satisfaction.  Previously I've tried to bake blueberry yoghourt chiffon with glace blueberries and more often than not the cake ended up with a dense streak at the bottom and didn't rise as much.  This time I used fresh blueberries and I was quite pleased with the result.  I wouldn't dare say that this is perfect  but as long as it's well received by family members, I'm happy!
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Ginkgo nut porridge ~ congee

The weather here in Ipoh has gone crazy!  It's super hot these days and so humid.  You don't need to pay to have a sauna bath for you're getting it free everyday literally sweating in your home with all the fans on full blast.  Yes, what about having the air-conditioner on full day.  Good thinking but watch it, our national electricity supplier is going to raise their rates with effect from July, good timing for them! 
I cooked this porridge to combat the weather and to cool our system ..... Ginkgo nut and beancurd porridge.
Ginkgo is mainly used as a memory and concentration enhancer, helps to reverse memory loss!  Also supposed to relieve hangovers, coughs and asthma and although is has a high starch content, it's low in fat.  As for nutrients, they are are excellent source of phosphorous, potassium, copper, thiamin and niacin.

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Focaccia Ham Sandwich

I still had some '00' flour with me after making Bak Kwa ~ BBQ Sweetmeat Sandwich Loaf and was browsing through the net looking for another suitable and yet to try recipe.  I stumbled on a post of  Focaccia Sandwich  from   Kitchen Corner  and without much hesitation set my hands on trying out this bread with no reservations!

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Soy braised pork belly

As mentioned in my  'Steamed Mantou ~ Flower Bun'  post, this is the soy braised pork belly that I whipped up to pair with the steamed buns.  I had made this a day before and over time the meat mellowed and it was so soft and tasty the next day.  This meat together with the sauce complimented the Mantou very well.

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Steamed Mantou ~ Flower Bun

Mantou is a steamed plain bun but void of  filling.  It's a staple food in Northern China where wheat and not rice is grown due to the cold weather.  On the other hand, rice is the staple food of the Southern Chinese.  This bun is very versatile, as it can be eaten plain on its own or dipped in sauces of most Szechuan dishes.  Not being a street food back here in Malaysia, mantou are often served in restaurants as an accompaniment with dishes and they are delectable once sponged up in sauces of these delicious dishes.  For an interesting tale regarding the origin of  this mantou, check it out  'here'

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Prawn and chicken vermicelli salad

I made this seafood rice vermicelli salad and it's not just an appetiser or starter  for me.   It doubled up as another one-dish meal for my dinner and  although  it's light, it can be filling too ..... and what's more, it's really delicious!

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