Chinese Doughnuts

Ingredients:
Brown sugar 170 gms.
Hot water 3/4 cup
Rice flour,seived 330 gms.
Baking powder 60 gms.
Dry sherry 1 tbsp.
Coconut, grated 60 gms.
Peanut, roasted & crushed 60 gms.
Castor sugar 3 tbsps.
Sesame seeds, roasted 60 gms.
Oil for frying

Preparation:
Take hot water and dissolve the sugar in it and then add the sherry.
Allow to cool.
Add baking powder to the flour and make a stiff dough of this(do not knead).
Roll the dough to 1 1/2 inches in diameter.
Cut this roll into 1/2 " slices and then flatten to 2" in diameter.
Mix the coconut, peanuts and castor sugar together and place a tablespoon of this filling in the middle of each slice.
Now bring the edge of each slice together and then roll it to form a ball.
Put sesame seeds on a plate and roll each ball in it.
Deep fry in the oil till golden brown.
Serve at room temperature.

Steamed Moon Salmon

4 servings

Ingredients:
1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
1/4 teaspoon salt and pepper to taste

Preparation:
Begin heating water in the bottom of steamer pot.

Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.

Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.

Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Serve with steamed rice and stir-fried vegetables