Sunday, January 31, 2016

Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼


This recipe was published on year 2011 from Flavour magazine and finally, I did it ! I am so so so regret for not making this much earlier. This is such an addictive recipe. YES, IT IS REALLY THAT GOOD !!!!  The smell, the flavour and the texture is just SO RIGHT !  "Nam yue" is one of the Chinese famous red fermented beancurd which is widely used in savoury cooking and as time flies, more & more fabulous baking recipes created by using this special ingredient.

Ingredients :
(A)
250gm  butter
1/4 tspn  salt
140gm  icing sugar
1 whole egg

(B)
2 pieces  red fermented beancurd included 1 tspn red gravy
1 tpsn  pounded garlic

(C)
440gm  all purpose flour
1 tspn  5 spice powder
1 tspn  baking powder
1 tspn  baking soda
40gm  black sesame seeds
40gm  white sesame seeds


For coating  :  50gm  black sesame seeds mixed with 50gm white sesame seeds

Method:
(1) blend together ingredients (B) till well cooperated. Set aside.
(2) beat ingredients (A) till creamy then stir in mixture (B) till well combined.
(3) now, fold in mixture (C) to form a soft dough, knead till smooth. Then set aside to rest for 30 minutes. For the original recipe, dough need to be chilled before used but skipped that.
(4) again, used a bottle cap for moulding then coat moulded dough with sesame seeds. Later press dough with a slightly smaller round shape gadget to the center to form the curve.
(5) finally, bake at preheated oven 175'C for about 16 minutes or till nicely brown.
(6) set to cool completely before storage.

I am glad I found you.... loving every single bit of you !  Hope you guys will love it too.
Enjoy & Happy Festive Baking !

Friday, January 29, 2016

Green Tea Pineapple Tart 绿茶凤梨酥

As I said pineapple tart is my favourite during the whole Chinese New Year season and same to my other very particular KL girlfriend. She stays in KL for so many years and has tried out almost all the big & small range and even 5 star hotels' pineapple tart in her life. And one day, she came to me and said "Kris, I still think your pineapple tart (refer recipe here)  is the BEST !". I just look at her with my big round eyes ! Boy, don't know what to say because I don't tell people which is the best and which is the worst. All I know is baker just bake whatever they desired. I mean different people different taste buds, you know what I mean ! So, don't be sad when someone told you that your pineapple tart is NO good. haha.... Its just a matter that its NOT his or her thing ! Honestly, I always think that my baking isn't the best but I just love recreating it to suit my personal taste bud. The tart which my girlfriend loves about is actually the amount of cornflour used on my personal recipe. You can hardly find such recipe selling out there cause the cookie breaks easily due to the extreme softness. Yet, still 7 out of 10 loving it !

Last year, I tried the green tea pineapple roll recipe posted by SCS butter and its very well received. So, I'll have to give this another try this year. I'm going to modify it by adding in extra cornflour. Just keep my fingers cross ! See Lisa @ Lisa's Lemony Kitchen, I told you I'm going to try the recipe. >o<

(modified from SCS Butter recipe)
Ingredients :
250gm  butter, room temperature
60gm   icing sugar
2 egg yolk
280gm  all purpose flour
40gm   corn flour
15gm   green powder

*350-400gm  pineapple paste

Method :
(1) combine flour, corn flour & green tea powder into a bowl and mixed well.
(2) beat butter, sugar & egg yolk till creamy, then stir in dry ingredients to form a soft & sticky dough. Set aside to rest for 20 minutes.
(3) for further process kindly click to refer here.
(4) bake at preheated oven 170'C for about 18 minutes.
* Egg glazing : 1 egg yolk + 1 tspn milk

This was my last year baked goodie, Matcha Pineapple Roll.

One only mistake I made this round ! Should have place in more pineapple fillings. haha..... The cookie will definitely looks fuller with 8gm pineapple filling, instead of 5gm which is quite empty !!!! And one more thing is, the colour became less attractive. Should increase the green tea powder to 20-25gm ! Overall, it was OK !  HAPPY FESTIVE BAKING everyone. Enjoy & have lots of fun !

Wednesday, January 27, 2016

Crunchy Peanut Cookies 松脆花生饼



Finally, I've done this peanut cookies which was in my list to do for a long long time. I was actually inspired by Fuss Free Cooking blog. I love how her hazelnut cookies turned out and I love the idea by using a bottle cap for her moulding process. haha.... Yeah, its cheap and easily found at any home ! The whole baking process only took me about an hour 30 minutes and its hassle free with just simple recipe. I'm glad I tried this and yes, again it's my first attempt. >o<

Ingredients :
200gm   toasted ground peanut (I used store bought)
300gm   all purpose flour
1/2 tspn baking powder
1/2 tspn  baking soda
110gm   icing sugar
1/4 tspn  salt
160ml  peanut cooking oil

* glazing :  1 eg yolk + 1 tspn milk

Method :
(1)  combine peanut, flour, sugar, salt, baking powder & baking soda into a big mixing bowl and mixed well.
(2)  add in cooking oil and stir to form a dough, crumby but be able to hold together dough.

(3) now for moulding, I used a plastic bottle cap. Insert the cap with a plastic sheet then fill in the dough. Press dough to form a cap shape then discharged from cap.

(4) you can easily remove dough from cap by pulling out the plastic sheet then place moulded dough to baking tray lined with parchment paper. Repeat method no.3 till completed.
(5) finally, brush top with egg glazing and bake for preheated oven 175'C for about 16 minutes or till golden brown.

Now, this is exactly what I want for my peanut cookies, unlike the old fashion recipe. I love the cracking look. For vegetarian baker, you may omit the egg glazing and replace with corn syrup glazing instead. Hope you guys will love it too. Have fun baking for the festive season !

Monday, January 25, 2016

Pandan Coconut Kuih Bangkit 香兰椰味薯粉饼

I just recovered from a fever, yet I still want to bake. Its my first attempt making this kuih bangkit @ tapioca cookies, which is gluten free. Kuih bangkit is one of the many famous nyonya cookies. What I like about it is the melt-in-your-mouth kind of texture with heavy pandan coconut fragrance. Before I started baking this, I always thought making kuih bangkit is tedious job. I have to think twice before I considered futher. haha..... Well, it is not at all ! The only tricky job is the toasted flour & a good fresh coconut milk. Since this is my first attempt, I am not be able to try out other flour. So, have to stick with the original one first. I'm going to try out the flour mixture of sago flour with tapioca flour some day. For time being, I'm craving for the green thing so much. So, I have to stick with my plan. My future plan going to be this one here. Very much looking forward to it.

The tapioca flour became a bit lumpy and less attached to spoon compare to earlier stage.

(recipe adapted from here & here)
Ingredients :
(A)
500gm  tapioca flour
2 TB  corn flour
4-5 pieces  pandanus leaves, rinsed & keep dry

(B)
1/4 tspn  salt
60gm  shortening
150gm  icing sugar
2 egg yolk
180ml   thick coconut milk
2 tspn  pandan paste

Method :
(1) combine ingredients (A) and toast over preheated thick stainless steel wok (I used Korean wok) for about 20 minutes. Stir gradually. The flour turns less attached compare to earlier stage. You can feel the differences by the time its done. Discharged pandan leaves. Then set aside to cool for 2 days before used. Yes, must prepare the flour 3 days ahead.

Note :  common cooking wok is not recommended due to the inconsistency of temperature. Or you may bake at preheated oven 180'C for about 30 minutes.

(2) cream shortening, sugar, pandan paste & egg yolk till fluffy then stir in 100ml  coconut milk and beat till well mixed.

(3) stir coconut cream mixture to cooked flour to form crumble like texture, as picture shown above. Next, stir in the remaining coconut milk and knead till dough can almost hold together. Then separate into few portions. Set aside to rest for 30 minutes.

(4) once its ready, cut dough out to small portions then press it to the mould. Remove the excess dough by cutting it out with a sharp knife. Now, carefully knock out the cookies. Always keep the mould dry by coating it with corn flour.

(5) finally, bake at preheated oven 165'C for about 18-20 minutes or till the cookie bottom turns brown. Making sure the cookies are well baked, otherwise, it won't gives you the melt-in-your-mouth effect.

These are the cookies before baking. I simply adore green and it smells awesome too.

And the cookies after baked turns out as wonderful. I tried one piece then try another one....  then another one.... and another one.....  Still feels like lack of pandan paste and salt. Will try to increase these two thing the next time. However, for the time being I have at least 2 jars to enjoy with my family. >o< Hope you guys will love it too. Enjoy & have fun baking for the coming Chinese New Year !

Wednesday, January 20, 2016

Old Fashion Custard Pineapple Tart @ 老款凤梨酥

Three more weeks to go before the Chinese New Year arrived. Another year and another batch of pineapple tart project to start. Pineapple tart is a trend or a must try thing during every Chinese New Year. In Chinese word, pineapple brings the meaning of 'inviting wealth or good luck'. Now, you know why everyone baking it like a storm ! haha.... I have to admit it is one of my favourite new year cookies and Chinese New Year should be the best time to try out the tart from every home. *wink* Over the years, I have tried out quite a number of pineapple tart recipes. Each year there's still more and more new version of pineapple tart coming up. I think we have forgotten the original one which we have eaten during our childhood days. It was a tasty good buttery custard flavour pastry with pineapple paste then. Do you still remember it? And this is what I'm going to try out. The taste from the childhood memories !

Ingredients :
250gm  butter, chopped
120gm  icing sugar
270gm  all purpose flour
180gm  custard flour
20gm  milk powder
2 egg yolk

* Fillings :  1 cup homemade pineapple jam or pineapple paste or Taiwan pineapple paste
                 (I used homemade pineapple butter jam)

Method :
(1) combine flour, icing sugar, custard flour & milk powder into a big mixing bowl and stir till well mixed.
(2) add in cold butter and rub till everything is well cooperated (crumb like texture).
(3) now, stir in egg yolk and mix till soft dough is formed. Then set aside to rest for 30 minutes.

(4) next, flatten dough and shape it with a tart stamping mould. Then fill dough with jam as desired. You may also decorate the top with the leftover dough. For jam, I spoon in about 1/4 tspn of jam and about 7gm for pineapple paste.

(5) finally, bake at preheated oven 170'C for about 15 minutes for fan oven.

And its DONE ! It only took me about an hour & 20 minutes to complete the whole baking task. Pretty fast with the little help from the stamping mould. Glad everything turns out perfect and the jam is nicely spread as well.... not over flow ! hehe... After taste testing and this is what I get...... "Its been ages, I can't even remember how good these delicious buttery custard pineapple tart.taste. Thank you for making them again !", "Missed this custard flavour tart so much !"....... So, hope you guys will love it too !
*
I'm sending this to Zoe from Bake For Happy Kids, Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

Monday, January 4, 2016

Kerabu Mangga @ Raw Mango Salad With Deboned Chicken Feet 泰式芒果鸡脚沙拉


A great dish to start with on 2016 and its also my number 8th blogging year. What a lucky number ! It happened that I bought a packet of deboned chicken feet a couple of days back. I knew hubby will loves it. Its been ages since he taken this chicken feet, at least more than 20 years. Back then, we can easily found this dish all around Singapore and  also in Kuala Lumpur. It is also called as Glass chicken feet 玻璃鸡脚.  So, this is a surprise for him ! I'm planning to prepare this deboned chicken feet with Thai mango salad. You may also learn how to debone your chicken feet from here and here.

This is a very easy to prepare dish with just few simple ingredients.

Ingredients :
8 pcs  deboned chicken feet
1 large raw mango, julienned & keep chilled
2  Japanese cucumber, julienned & keep chilled
2 large  onion, thinly sliced
1 bunch of cilantro, rinsed then thinly cut
2 TB  homemade pickled bird eye chilies
4 lime, juiced
1 lemon, juiced
4 TB sugar (sweetness as desired)
1/2 TB  fish sauce
3 TB  Thai chili sauce
*3 TB  mushroom floss for topping
*some toasted sesame for topping

Method :
(1) bring a pot of water to boil then cook deboned chicken feet for 5 minutes, transfer chicken feet to ice water when done. Next, drained and chopped into small chunk.
(2) now, mix chopped chicken feet with Thai chili sauce and keep chilled.

(3) next, combined all ingredients into a big mixing bowl and stir till well cooperated.

(4) finally, add in the chicken feet mixture and again stir to well mixed. And serve.

Finally, serve mango salad with mushroom floss and sesame seeds. Wa...la.... its done ! The smell of lime always making me salivate. Its best to prepare this dish just before dinner starts, if you want to enjoy the crunchiness of the salad.
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