Le Méridien Hotel Xiamen, China

I was staying at Le Meridien hotel during my recent trip to Xiamen.
Extracted from their website- Surrounded by open spaces and lush vegetation, our hotel exists in a fine balance between an urban and a natural setting. Nestled on a slope of Xianyue Hill, just fifteen minutes from the airport, the site commands breathtaking views of Xiamen Bay.

Breakfast at Le Meriden
-They have a widely spread of buffet breakfast from Western, Chinese to Japanse....

I like their noodle station.....they prepare and cook your bowl of noodle soup on the spot..

Every morning I enjoyed this hot and yummy noodle soup

Dinner at Le Meridien
-Since my husband worked till late, we took every dinner at this hotel during our stay. Luckily their Chinese restaurant served very good foods. Here are some of the dishes we ordered for dinner.

Here are the foods that we ordered

In fact, i imitated this Baked brinjal with meat sauce at home, see my recipe here

I also cooked this yummy soup at home, will share the recipe soon..

We specially requested this chili dipping sauce at every meal. We like spicy foods!

I ordered room service when my husband not able to reach hotel on time to take dinner with me..

Overall this is a nice hotel, love the natural surrounding and located on slope of a hill and also serve nice foods.

Chinese Steamed Herbal Chicken

Today I going to share with you this simple and nutritious steamed chicken dish, especially good for women as i added Chinese herb named 'Tang Kuei" ...

I dislike to add too many seasonings in this nutritious chicken dish..just add salt to season..as to enjoy the pure sweetness from this chicken dish..

Chinese Steamed Herbal Chicken
(recipe source: by Sonia aka Nasi Lemak Lover)

850g free-range chicken (ayam kampung), chopped into small bite sizes

1 and 1/2tbsp Wolfberries (Kei Chi)
15pcs of red dates
6pcs of Tang Kuei slices
1tsp of grated ginger

1 and 1/2tbsp Shaoxing wine
2tsp salt or to taste
Spring onion to garnish

Method
1. Place a big piece of foil on a steaming plate. Mix together all ingredients and place on the foil. Cover and leave to marinate for at least 1 hr.
2. Steam on medium heat for about 30 mins or until tendered.
3. Sprinkle spring onion on top and serve hot. Enjoy!!

Cranberry and Green tea Financiers (蔓越莓绿茶 费南雪)

After I saw Helena's financiers with strawberry, reminded me that i have few new financier moulds still not use before. Since i still have some left over egg white, then i decided to bake Financiers from Okashi cookbook which i also bookmarked long ago..

I also added some fresh cranberry to create Red and Green theme, so I can submit to The Sweet Spot's Christmas Giveaway..

I am submitting this to the Christmas Giveaway in

The Sweet Spot

Come on and join in the fun.

Make something red /green or red + green.

Savoury or Sweet

Main Dish or Dessert

You may get this fiancier moulds 金砖/费南雪 from here..The size of the mould is 3.5" x 1.5" (top)..

This is my 1st time tried financier, immdiately fall in love with this small cake. The cake texture is soft and moist. The sourness from cranberry just perfect match with this cake which slightly sweet and surprisingly the flavours from cranberry and green tea are well blended. Feel free to try out, i bet you will love this!
In addition, this cake no egg yolk is added..!! sound better right?

Cranberry and Green tea Financiers
*makes 12pcs
(recipe source: adapted from Okashi cookbook with minor changes)

50g Top flour (high ratio flour) or cake flour
5g corn flour
1/2tsp baking powder
130g egg white
130g caster sugar
50g ground almonds
A pinch of salt
130g unsalted butter

1tsp green tea powder
Fresh cranberry

Method
1. Lightly grease financier moulds or small cake moulds with butter.
2. Sift flour, corn flour, baking powder and green tea powder twice.
3. Place egg white into a mixing bowl and whisk lightly.
4. Add sugar and stir to mix well, followed by ground almonds, flour mixture (No2) and salt, mixing well after each addition. Set aside.
5. Brown butter in a small saucepan over medium-low heat, whisking frequently until fragrant and golden brown in colour. Place the saucepan over iced water to stop butter from cooking further and burning.
6. Add browned butter in egg white mixture and mix well.
7. Spoon batter into prepared moulds. Bake at pre-heated oven at 220c for 10mins or until they are light golden in colour.
8. Remove cake from the moulds and cool on a wire rack before serving.
9. Financiers will keep in an airtight container at room temperature for up to 5 days, or for up to 1 month in the freezer.

I am also submitting this post to Aspiring Bakers #14:

Creative Christmas Bakes (December 2011)

hosted by Hankerie

Ratatouille, Pommes Duchesse (Baked puree potatoes)

Ratatouille movie is one of my favourite movie, i was repeated watching this movie for few times..Finally i made Ratatouille for the 1st time...

Ratatouille
(recipe source: adapted from Flavours Food Magazine Oct 2007)

1 long purple eggplant
2 zucchinis, cubed
1 onion, cubed
1 red capsicum, cubed
1 green capsicum, cubed
3 cloves garlic, chopped
200g tomatoes, peeled and cubed
100g tomato puree
1 sprig rosemary
1 sprig thyme

3tbsp olive oil
Brown sugar to taste
Salt and freshly-ground pepper to taste

Method
1. Split the eggplant lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30mins, drain and cut into cubes.
2. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.
3. In the same pan, cook the zucchinis the same way. Remove and set aside.
4. In the same pan, cook the onion until aroma. Add red and green capsicums and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree. Cook for 1min.
5. Pluck the rosemary and thyme leaves, add to the ratatouille. Simmer over low heat for 1hour. Stir from time to time.
6. Season to taste with sugar, salt and pepper. Remove from heat.
7. Allow to cool and refrigerate if not using immediately. The flavours will develop overnight.
8. Serve warm or cold, as a side dish, as a topping, or use as a base or flavouring for other recipes.

 We enjoyed Ratatouille with Pommes Duchesse (basically some puréed potatoes that includes egg yolk, butter and seasonings), sausages and sunny side-up eggs..

Pommes Duchesse (Baked puree potatoes)
(recipe source: adapted from Angie’s recipe)

400g potatoes, peeled, roughly chopped
1 egg yolk
50g butter, melted
A pinch of nutmeg
Salt and white pepper to taste

Method
1. Boil potatoes till tender. Drain, mash and press potato through a fine sieve into a bowl.
2. Add egg yolk and half the butter. Season with nutmeg, salt and pepper, stir to combine.
3. Pipe swirled rosettes onto a lined baking sheet. Drizzle remaining butter over potato.
4. Bake at pre-heated oven at 220c for 20-25mins or until lightly browned.

Thanks Angie for sharing Pommes Duchesse recipe, it was yummy while still hot, especially the brown and baked edges..so aroma..

Gulangyu Island, Xiamen China 2011 (鼓浪屿)

I would like to continue sharing the pictures taken during my trip to Xiamen China recently. There are not many places to visit in Xiamen, when i asked the local people where to visit, they told me only Gulangyu Island..The only transport to this island is by ferry, about 5 minutes from Xiamen city center.Gulangyu Island is renowned for its beaches and winding lanes and its varied architecture.

We engaged this lady as our tour guide. She just approached us at the ferry counter and she requested a very minimum fee..There are many peoples similar like her to earn little money as tour guide..

Let me share with you the Colonial architecture on Gulangyu island..

Gulangyu island is a car free island, this is the only transport to carry goods..

This is the beach, don't think one can enjoy at this beach in view of so many tourists..

I tried this local famous snack 金包银 , a steamed bun with full of mushrooms filling, quite good!

going back to Xiamen city by ferry