Lemongrass tea is a soothing and comforting beverage, which can be enjoyed especially after a heavy meal. It helps to treat indigestion, constipation, heartburn and diarrhea and its high potassium content also helps lower and regulate blood pressure. This herbal tea is refreshing and delicious hot or cold, with or without any sweetener.
Lemongrass Tea ~ 香檬草茶
6 stalks of lemongrass
6 cups water
6 Tbsp sugar or more
Discard the green upper part of the lemongrass
Smash the lemongrass using a hammer or meat tenderizer
Boil the water and once boiling, throw in the lemongrass
Simmer for 30 mins. on low flame
Discard the lemongrass and add sugar to taste, mix well
Squeeze in some lime juice, mix well
Serve this tea, hot or cold.
Omit sugar if you intend to add honey
You can also add in some ginger slices and pandan leaves
to boil together with the lemongrass
Salted egg yolk recipes are getting very popular these days. There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few. Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like. It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.
I like the small bits of salted egg yolk in the dough. I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.
Recipe for Salted Egg Cookies (adapted from 'here') ~ 咸蛋黄酥饼
85 gm butter
40 gm caster sugar
2 salted egg yolks, steamed for 5 mins and mashed while still hot
125 gm plain flour
10 gm cornflour
1/8 tsp baking powder
1 egg yolk, lightly beaten
a pinch of salt
Sesame seeds to sprinkle
Sift the flour, cornflour and baking powder
Cream butter, sugar and pinch of salt till light and fluffy
Fold in the sifted flour and add in the mashed egg yolks.
Using a spatula, gather the crumbs to form a soft dough.
Wrap with cling wrap and chill in the fridge for about 30 mins. or more.
In between 2 sheets of plastic, roll out dough to 5 mm thick and cut out the cookies with cookie cutters.
Brush the cookies with egg yolk wash and sprinkle on some sesame seeds.
Bake cookies in a preheated oven @ 175 to 180 deg. C, for about 10 to 12 mins. till golden brown.
Transfer the cookies onto a wire rack to cool completely before storing them in an airtight cookie jar.
I'm a big fan of beancurd, be it beancurd puffs or beancurd sheets cooked in any manner. Here, I'm sharing with you a very simple vegetarian dish which you can serve on the first day of the 'Lunar New Year' which will fall on Monday, the 8th of February 2016.
Recipe for Braised Beancurd Sheets ~ 香菇焖豆卜
1 packet wet beancurd sheets
1 red capsicum - sliced
4 Shitake mushrooms, soaked and cut
6 waterchesnuts, peeled and cut
small piece of ginger, sliced
1 Tbsp black bean sauce
2 tsp vegetarian oyster sauce
Light soya sauce, salt and sugar to taste
Sesame oil to drizzle
Cornflour + water to thicken
Lightly pan-fry the beancurd sheets and cut a strip into 3 pieces
In the same pan, add some oil and saute the ginger slices with
the black beans and mushrooms
Add in water to simmer till the mushrooms are cooked
Add in the beancurd sheets, capsicum and waterchestnuts
Simmer and test for taste
Add cornflour mixture to thicken the sauce
Turn off heat and drizzle on some sesame oil
Dish up to serve
These cookies are very lemony both in fragrance and flavour with crispy edges and a soft, chewy cakey centre. Together with the delicate aroma of icing sugar, they were just irresistible after the first bite. A word of caution though - it was just impossible to roll the dough into balls even after I'd just taken it out of the refridgerator as due to our hot weather, the dough turned soft very quickly and it became very sticky. So what I did was to pinch some dough and toss it into the icing or powdered sugar to coat. Hence my cookies were not so uniform both in shape and in size!
These cookies are really yummy, something different from the normal CNY cookies, so why not add this to your CNY baking list too.........
Recipe for Lemon Crinkle Cookies ~柠檬裂纹曲奇(adapted from 'here' ) Ingredients
250 gm plain flour
1.1/2 tsp baking powder
1/4 tsp salt
200 gm caster sugar
Zest from 2 lemons
113 gm unsalted butter
1/4 cup lemon juice
Icing sugar, sifted
Sift together the flour, baking powder and salt, set aside.
Cream butter, sugar and lemon zest till fluffy.
Add in eggs one at a time, mix well.
Add juice and fold in the flour till it just comes together.
Wrap the dough in cling wrap and let chill in the fridge for 30 mins. or preferably overnight.
Roll dough into balls and roll in the powdered sugar to coat.
Bake in a preheated oven @ 180 deg.C for 8 to 9 mins. till the edges turn slightly brown.
Yield : 100 cookies, depending on the size you desire.
Melting Moments make a perfect gift not only for X'mas but for other festive occasions as well. They can come in many variations. Some are piped out into rosettes and a cherry is placed on top, some are sandwiched with cream of various flavours while some are just plain or with lemon zest and served with a dusting of icing sugar. I took the easy way out and opted for the latter :)
True to its name, these cookies really crumble and melt in your mouth, so why not give it another name ... 'Crumbling Moments'!