Chicken Feet and Peanut Soup with Pork Ribs 花生鸡脚排骨汤

This is a variation of this soup. It uses Pork ribs instead of chicken bones. It's a preferred variation for those who like to eat the pork ribs. We love to eat it, dipped in dark soy sauce with pepper.

Ingredient:

• 10 Chicken Feet
• 250g Pork Ribs
• 1.5 litre water
• 8 Red Dates, pitted
• 100g Raw Peanuts
• Salt to taste

How to do it:

1. Blanch chicken feet and pork ribs.
2. Put all ingredients except salt in a pot of water.
3. Bring to boil then lower fire and simmer for another 3 hours.
4. Add salt to taste.
5. Serve.

Cornflakes Cookies

I enrolled my son a a baking class during the June School Holidays. This is one of the cookies he baked. Well, this is not exactly what he did. It was in the shape of a teddy bear. It was rather nice but we still prefer the chocolate chip cookies. It's still our all time favourite. Anyway, because the kids wanted to do baking so instead of using the cookie cutter which is more work and more difficult, I get them to roll the dough into balls instead. I think it's more fun. They love to push the chocolate button in the center of the dough. Actually, I think they just love 'stealing' the chocolate to eat. haha ... Ingredients:

• 125g Butter
• 65g Castor Sugar
• 1 teaspoon Vanilla Essence
• A pinch of Salt
• 125g All purpose flour (I use Top Flour)
• 1/4 teaspoon Baking Powder
• 25g Corn Flour
• 1 tablespoon Milk Powder
• 25g Frosties Cornflakes, crushed fine
• Chocolate Button, optional (I use Mini M & Ms)

How to do it:

1. Cream butter, sugar, vanilla essence till white and fluffy.
2. Add in all the flour and milk powder.
3. Add in the crushed cornflakes and mix well.
4. Roll 5g dough into a ball.
5. Lay all the ball dough in baking pan with baking paper.
6. Press a chocolate button to the center.
7. Bake in preheated oven at 180C for 12 minutes till golden brown.
8. Cool and store in air tight container.

Note: If you prefer to use a cookie cutter, after step 3, continue with the following steps:

• Roll dough between two sheets of baking paper.
• Refrigerate for 30 minutes.
• Cut shapes out with cookie cutters.
• Bake in preheated oven at 180C till golden brown.

• Time required depends on how thick and how big your cookies are.