Wednesday, January 27, 2016

Braised Beancurd Sheets ~ 香菇焖豆卜


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

Ingredients

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

Method

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




hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe, and




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Monday, January 18, 2016

Lemon Crinkle Cookies ~ 柠檬裂纹曲奇 ~ CNY 2016


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
  • 2 eggs
  • 1/4 cup lemon juice
  • Icing sugar, sifted
Method

  1. Sift together the flour, baking powder and salt, set aside.
  2. Cream butter, sugar and lemon zest till fluffy.
  3. Add in eggs one at a time, mix well.
  4. Add juice and fold in the flour till it just comes together.
  5. Wrap the dough in cling wrap and let chill in the fridge for 30 mins. or preferably overnight.
  6. Roll dough into balls and roll in the powdered sugar to coat.
  7. Bake in a preheated oven @ 180 deg.C for 8 to 9 mins. till the edges turn slightly brown.
  8. Yield :  100 cookies, depending on the size you desire.


hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe, and





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Monday, January 11, 2016

Melting Moments - CNY 2016


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'!


Recipe for Melting Moments - (adapted from 'here')

Ingredients

  • 195 gm plain flour
  • 60 gm cornflour
  • 1/4 tsp salt
  • 30 gm icing sugar
  • 227 gm unsalted butter (if salted butter is used, omit the salt)
  • 1 tsp vanilla
  • Icing or powdered sugar for dusting 
Method
  1. Sift or whisk the flour and cornflour, set aside.
  2. Beat the butter till creamy.
  3. Add in the icing sugar and vanilla, beat till incorporated.
  4. Add in the dry ingredients, beat till all mixed together.
  5. Cover the dough with cling wrap and chill for an hour or two.
  6. Roll the dough into 1 inch  balls and place them onto a parchment lined baking tray, placing them about 1.1/2 inch apart.
  7. Bake in a preheated oven @ 180 deg.C for 10 to 12 mins. till the edges are starting to brown. (Do not overbake).  Let cool, then transfer onto wire rack.
  8. Sift the icing sugar on top of the cookies.   
  9. These cookies can store well in an air-tight cookie jar.
  10. Yield :  About 3 dozen cookies depending on size.




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Monday, January 4, 2016

Coca Cola Chocolate Slice ~ 可乐巧克力片


To kick-start 2016, I'm sharing with you a sweet and delectable chocolate slice.  Adding some fizzy cola to this chocolatey slice not only makes it soft and moist and with the nutty topping, it's just impossible not to go for a second helping.











Recipe for Coca Cola Chocolate Slice ~   可乐巧克力片

Ingredients

  • 115 gm plain flour    
  • 70 gm caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 large egg, whisked
  • 1/4 cup buttermilk  (milk + 1/4 Tbsp of lemon juice/vinegar to make up 1/4 cup)
  • 3/4 tsp vanilla
  • 57 gm butter
  • 15 gm cocoa powder
  • 1/4 cup canola/sunflower oil
  • 1/2 cup coca cola
  • pinch of salt                         
Frosting

  • 70 gm icing sugar, sifted
  • 57 gm butter, melted
  • 10 gm cocoa powder
  • 2 Tbsp coca cola
  • 3/4 tsp vanilla
  • 50 gm toasted nibbed almonds
Method
  1. Pour melted butter into sifted icing sugar, whisk well.

Method

  1. Whisk flour, sugar, bicarbonate of soda and salt in a mixing bowl.  
  2. Whisk egg, buttermilk and vanilla in another bowl.
  3. In a saucepan, melt the butter and whisk in the cocoa powder, oil and coca cola.  Just bring to a boil and remove from heat.  Let cool for about 5 mins.
  4. Once cooled, pour this into the dry ingredients, mix well.
  5. Add in the whisked egg and buttermilk mixture, mix well.
  6. Pour the batter into a greased 8 inch square pan.
  7. Bake in a preheated oven @ 180 deg.C for about 28-30 mins till the top is firm and skewer inserted comes out clean.   Let cake cool for a while.
  8. Pour the frosting onto the warm cake for it to soak into the  cake to make it moist and fudgy.
  9. Sprinkle on the lightly toasted nibbed almonds.


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