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Showing posts from October, 2019

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…

Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Steamed ikan kembong with bean paste ~ 豆酱蒸鱼

Taucheo or fermented bean paste is salty but when sauted with fresh ginger and garlic, the gravy makes a perfect combination with steamed fish.  If you like the gravy to be slightly spicy, toss in some  birdeye chillies and add in a bit of sugar to taste.  This steamed fish is quick and easy to prepare and is extremely appetising.  But do bear in mind that steamed fish must be eaten straight from the steamer as the taste differs when the dish is cold.



Steamed ikan kembong with bean paste ~  豆酱蒸鱼

Ingredients
400 gm ikan kembong4 tsp garlic and ginger, chopped1 Tbsp fermented bean paste (taucheo)2 birdeye chillies1/2 tsp cornstarch + 2 tsp waterSpring onions to garnishMethod Clean up the ikan kembong, season with some salt.Heat up some oil in a pan, saute the garlic and ginger till fragrant, add in the bean paste.  Add in 1/2 cup water.  Fine tune to taste with some sugar.  Add in cornstarch thickening. Set aside.Arrange the fish onto a plate.  Steam on high heat for 8 mins.Immediately pou…