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Showing posts from January, 2015

Orange Sesame Almond Crisps CNY 2015 ~ 杏仁片脆饼

These healthy, nutritious crunchy crisps are always a favourite in my family during the festive season.   Not much preparation is needed to produce these crisps and only a few ingredients are required but the end result is unbelievably addictive, fragrant and yummy crisps which are difficult to refrain!






Recipe for Orange Sesame Almond Crisps杏仁片脆饼
(adapted from  'here'  with mofidication)

Ingredients

1.1/2 eggs 45 g sugar23 gm plain flour, sifted15 gm almond meal150 gm almond flakesZest from 1 orangeblack sesame seeds1/2 teaspoon vanilla essenceMethod Beat eggs, sugar and vanilla till sugar has dissolved.Stir in the sifted flour, almond meal, almond flakes, orange zest and black sesame seeds, mix till just combined.Drop half teaspoon of batter onto a parchment lined baking sheet and using the back of the spoon, spread batter thinly leaving a space of about 1.1/2 inches apart for the next spoonful.Bake in a preheated oven @ 150 deg.C for about 8 to 10 mins, till light brown.Cool and …

Sunflower Sesame Candy CNY 2015 ~ 葵花芝麻糖

These nutty chewies can be quite addictive and they serve as a wonderful snack while watching your favourite movies during the festive season.  They can also double up as a gift to relatives and friends.





Recipe for Sunflower Sesame Candy ~ 葵花芝麻糖

Ingredients

130 gm sunflower seeds, toasted30 gm sesame seeds, fry till golden brown60 gm caster sugar30 ml water1/2 Tbsp maltose1/4 tsp vinegarMethod Fry sesame seeds till golden brown.Bring to the boil, water and sugar, till sugar has dissolved.Add in maltose and vinegar, cook till thick and syrupy.  (Droplet forms in water means the syrup is fine).Mix in the sunflower seeds followed by the sesame seeds.Pour the mixture onto a parchment lined chopping board, cover with another sheet of parchment paper, roll with a rolling pin to as thin as you  can.Let cool, cut it up or randomly break into pieces.Keep the candy in an airtight container in between pieces of parchment paper.







I'm linking this post to Best Recipes for Everyone Jan. & Feb.2…

Sesame Peanut Butter Cookies CNY 2015 ~ 芝麻花生曲奇

These Sesame Peanut Butter cookies are not only fragrant and crispy but they do store well for some time in an air-tight container.  Perhaps you may consider adding this recipe to your CNY cookie list as well.



Recipe for Sesame Peanut Butter Cookies ~ 芝麻花生曲奇

Ingredients

4 oz butter2.1/2 oz brown sugar2.1/2 oz caster sugar4 oz creamy or chunky peanut butter1 egg5 oz plain flour1/2 tsp baking powder3/4 tsp bicarbonate of sodaa pinch of salt2 tsp black sesame seeds, lightly toasted1 tsp vanillaMethod Sift flour with baking powder, bicarbonate of soda and salt.  Set aside.Cream butter with the brown and caster sugar till creamy.  Add in the peanut butter, followed by the egg and vanilla.Fold in the sifted flour and black sesame seeds, mix till just combined.Cover with cling wrap and let rest in the fridge for 2  hours.Roll out into 1.1/4 inch balls and place on a parchment lined baking sheet, about 1.1/2 inches apart.Bake in a preheated oven @ 180 deg.C for about 10 to 12 mins.  Let cool for…

Cranberry Cornflake Cookies ~ CNY 2015 蔓越梅玉米曲奇

I'm sure that many of us are now planning a cookie list for the coming Chinese New Year.   I made these during the holidays and they were well received by my family members.   These cookies are quick and easy to make with crunchy cornflakes and  chewy cranberries.  Furthermore they are delicious and absolutely addictive!





Recipe for Cranberry Cornflake Cookies    蔓越梅玉米曲奇

Ingredients 250 gm butter5 oz sugar10 oz/280 gm self-raising flour160 gm cornflakes, crushed and more for coating100 gm cranberries2 Tbsp milk2 tsp vanillaa pinch of saltMethod 1.Cream butter with sugar and vanilla till creamy. 2.Add in sifted flour on low speed till just combined. 3.Add milk and mix till dough just comes together. 4.Stir in the crushed cornflakes and cranberries till well combined. 5.Roll the dough into balls, and coat with some crushed cornflakes. 6.Place the balls of dough on a parchment lined baking sheet. 7.Bake in a preheated oven @ 180 deg.C for about 12 to 14 mins or till light golden brown. 8.Let co…

Wordless Wednesday ~ Beautiful Flowers in Cameron Highlands

We spent the weekend up in Cameron Highlands, the leading producer of fresh flowers in Malaysia.  I was lucky enough to snap some pictures of the beautiful flowers in the garden of the bungalow we stayed in, albeit intermittent rain and grey skies.




Hibiscus of different colours and different number of petals






Dahlia








Birds of Paradise



So excited to catch this bee entering the flower bud for honey


Anthurium


Very minute fungus growing on a rotting tree stump


Lavender

Calla Lily


Stir-fry Misua 炒面线

Misua or Mee Sua is a very fine, thin variety of  noodles made from wheat flour and originated from Fujian, China.  Misua signifies long life in Chinese culture, hence very often this is served during birthdays and during Chinese New Year.  For this heart warming stir-fry, I used the thick variety of Hock Chew Misua from Sitiawan, added in a few ingredients and it turned out just delicious!









Recipe for Stir-fry Misua  炒面线

Ingredients
100 gm pork or chicken fillet, cut into strips100 gm vegetables of your choice3 Shitake mushrooms, soaked till soft, cut into strips1 egg4 pips of garlic, chopped2 servings of Misua1 tsp or more dark soya sauceSesame oilOil for fryingSeasoning for meat 2 tsp oyster sauce1 tsp light soya sauce1/4 tsp sugarDash of saltMethod In a pot of boiling water, cook the Misua, strain, drain, set aside.Heat up some oil in a wok and fry the egg.  Dish out and set aside.Saute the garlic till fragrant, add in the mushrooms and seasoned meat, stir-fry till cooked.Toss in the v…

Mince Meat with Anchovies 葱炒肉碎江鱼仔

This is another homey dish which will pair very well with plain white porridge.  I spotted this dish in an economy rice stall the other day and then I remembered that I haven't had this dish for a long, long time.......






Recipe for Mince Meat with Anchovies   葱炒肉碎江鱼仔


Ingredients

250 gm  minced pork, seasoned with a pinch of salt50 gm anchovies1 onion, sliced1 chilli, sliced1 Tbsp tau cheong/bean pasteSugar to tasteMethod Heat up some oil in a pan and shallow fry the anchovies till light brown and a bit crispy.Dish out, set aside.Saute the bean paste till fragrant, add in the minced pork, stir-fry till cooked.If dish is too dry, sprinkle on some water, add in the sliced onions, stir-fry.Toss in the chilli and the anchovies and add sugar to taste.Dish out and serve.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.





















Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 


Ingredients

Filling

120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water a…