Here's a recipe that you may like to add onto your baking list for the coming Chinese New Year. These shortbread like, slice and bake cookies are a bit crisp and crumbly, taste a little bit sweet and a little bit salty. For those of you who like to snack on seaweed or nori, do give this a try.
Seaweed Almond Cookies ~ 紫菜杏仁饼
230 gm unsalted butter
320 gm plain flour
1/4 tsp bicarbonate of soda
1/4 tsp salt
4 sheets Japanese roasted seaweed ( 24 x 19 cm)
110 gm icing sugar
3 egg yolks
50 gm lightly toasted almond nibs
Lightly toasted white sesame seeds for garnishing (optional)
Sift the flour with bicarbonate of soda, salt, set aside.
Cut up the seaweed and place in a chopper to chop into small pieces.
With a handheld electric mixer, beat the butter with the icing sugar till well blended.
Add in the egg yolks and mix well.
Add in the sifted flour, mix well. Mix in the seaweed bits and almond nibs (You can do this by hand), to form a soft dough.
Place the dough on a sheet of plastic, shape and roll up. You can roll into a cylindrical or square shape. I roll up the dough and press it into a biscuit shaper mould. Chill it in the fridge for about 2 hours till firm. (I left it in the fridge, overnight).
Cut up the chilled dough into 1/4 inch thick slice, place on a parchment lined baking pan, 1 inch apart, sprinkle on the white sesame seeds.
Bake in a preheated oven @ 180 deg C for 13 to 15 mins. till lightly golden brown.
Let the cookies cool on a wire rack before storing them in an airtight cookie jar.
Assam Prawns is a popular Malaysian dish which is not difficult to whip up. The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'. Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising. Yum is the word for it!
Assam Prawns ~ 亚参虾 Ingredients
400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice. Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…
This almond jelly is commonly found in Dim-sum
restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this
home-made jelly or serve this to your guests after a meal. There are many
ways to serve this dessert. Can be eaten on its own or served with fresh
fruits and some syrup or canned fruits or fruit cocktail. No one will
refuse this dessert except for some people who may not like the almond
Chinese almond jelly ~ 杏仁豆腐Ingredients
20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat. Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…