No-Frills Recipes ... cooking, baking & excerpts on travel

This is a srummy moist cake with minimum prep time that you'll want to make it time and again.  This walnut yoghurt cake with a hint of sourish yoghurt is tender and delicious and can be served as a mid morning snack.  Or just treat yourself to a slice with a cuppa in the afternoon. Walnut Yoghurt Cake ~    核桃優格蛋糕          Ingredients 90 gm plain flour 90 gm walnut meal 1 Tsp baking powder 1/2 Tsp bicarbonate of soda 1/4 Tsp seasalt 2 'L'eggs 90 gm caster sugar 1/2 cup oil 180 gm plain yoghurt (at room temperature) 1 Tsp vanilla 1 Tsp orange or lemon zest (optional) Icing sugar to dust (optional) Method With an electric whisk, beat eggs with sugar and zest till creamy and pale. Add in oil, beat well. Add in yoghurt and vanilla and continue beating till well incorporated. Sift in the dry ingredients and fold in with a spatula. Pour the mixture into a parchment lined 4.5 x 8.5 x 2.5 inch loaf pan.  Spread evenly. Bake in a preheated oven @ 175 deg. C for 35 to 40 mins. till g

  I like to steam fish as it has less fat which makes it healthy, easy and most of all, the kitchen is non-greasy which means less cleaning for me!  But steaming fish with herbs is my first attempt and I must admit that it's delicious and the herbal gravy pairs very well with plain white rice. Oh, look at that, the chewy muscle of the fish tail ....... simply yummy! Ingredients 400 gm Garoupa - tail portion 3 slices Dong Quai - tear to pieces 6 seeded red dates  - cut 1 Tbsp Kei Chi ~ Wolfberries 1 Tbsp Shaoxing wine Chopped spring onions - garnish Seasoning  1 Tbsp oyster sauce 2  tsp light soya sauce 1/4 tsp sugar 1/2 cup water Preparation Clean and scale the fish.  Make 2 slits about 1.1/2 inch apart across the side of the fish.  Rub in with some salt. Combine herbs and seasoning in a saucepan and let it simmer for about 10 mins. till the herbal flavours are infused in the stock.  Test for taste.  Let it cool. Prepare a steamer and let the water boil. Pour the  cooled  seasoning