Crunchy Caramel Almond

When Chinese New Year is around the corner, baking is something you will not missed out. As time come closer, I feel like making more varieties, but too bad I have only a pair of hands, and good thing is Iven and Olivia would spare me their halpng hands on the weekends. Love You guys..

Ingredients 

1 packet of 800gm Florentine Sugar 

1 packet of 1kg Almond Flakes

Line baking tray with pachment paper. Distribute Florentine & almond flakes evenly as shown.

Bake for 15 minutes or till golden brown.

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You may cut them into desired size while hot or you may leave it cold and just cracked it into pieces.

Tofu Patty

I would like my kids to have balance diet and try to include different varieties into their meals. And tofu is one of the key ingredient of my kids meals, they are nutritious and easy to eat.

Even my 2 year old toddler can't wait to try them.

Ingredients

3/4 stick of Japanese tofu

100gm ground meat (chicken)

2 tbsp shredded carrot

11/2 tsp Soya sauce (to taste)

2 tbsp Breadcrumbs

1/2 tsp 5 Chinese Spice

Methods 

1) Mash tofu then mix all ingredients in a bowl. 

2) Preheat a non stick pan. Scoop the mixture and place in the pan. Lightly press the mixture so it's flatten a little.

3) Turn patty after 2 minutes and repeat this steps for a fee times until the surface turn light golden brown.

Fish Cake

I love to use potato as my ingredient for my kids. They love potato very much because it goes well with fish, cheese and even poultry. 

I always wanted to encourage my kids to eat more fish and vegetables, so I added some chopped spinach in this recipe.

Ingredients

200 gm White fish

200 gm potato

1/4 cup chopped Spinach

1/2 cup Bread crumbs

Dash of Oregano 

Salt to taste

Methods

1) Steam fish and potato till cook. Normally fish cooked faster than potato, I estimated 5minutes for 200gm of fish and 20minutes for potato.

2) Put everything (except breadcrumbs) into food processor and blend till soft.

3) Scoop out potato and fish, Mic in bread crumb.

4) Using a non stick pan, add some cooking oil. When the pan is heated, scoop the paste with ice cream scoop and place them in the pan. Slightly press it. Turn the cake after 5minutes. When both sides are brown. Set aside and ready to serve.

Cantonese Style Yee Mee (广府伊面)

One day my husband asked if I know how to cook "cantonese style" Yee Mee cause he said he would like to have it for dinner. It is very simple to prepare, all

you need is to get the gravy right. 

I bought Fried Egg Noodle/Yee Mee from the Chinese grocery store. Yee Mee has been pre fried so it is crunchy but once you soak it in the soup it will get soften. My children love it so much.

Ingredients

2 pieces round

4 cups water

2 fish cakes

4 fried fu chuk

3 luncheon meats

6 pieces fish paste (yue wat)

2 tbsp oyster sauce

2 eggs (beaten)

4 cloves garlic (minced)

2 tbsp starch water (tapioca flr + 4tbsp water)

1cup vegetables of your choice, I use lettuce (chopped)

Salt to taste

Methods

1) Cut fish cakes and fu chuk, set aside.

2) Pre heat saucepan with cooking oil, fried garlic till light yellow, add in water and oyster sauce. Cover lid, bring to boil.

3) Put in fish paste, when fish paste float to top add in fish cakes, fu chuk, noodle. Lastly add in beaten egg, keep stiring with fork so it looks like fine egg drops. Add vegetables, salt to taste and stir in starch, till it's thicken.

4) You may fried luncheon meat and serve it on top of the noodle, don't soak in soup to prevent sogginess.

Peanut Cookie (花生曲奇）

Peanut Cookie

Peanut cookie is an all time favourite cookie that never fail. I could still remember how good the peanut smell is. Once we open the lid of the peanut cookie's container the smell just rush out and filled the room.

This year, I planned to bake some peanut cookies for Chinese New Year and all I could recall is my Aunt (kao mou) that baked fantastic cookies every year. She gave her all tine recipes which I guess it aged more than 30 years. This is GOLD.. Haha

The ingredients and steps are so easy that took me less than 2 hours for 2 big trays, ended up with 5 dozens of cookies.

My shapes are a little out, the peanut cookies look like the adopted "tau sa piah" but don't judge the book by its cover. They taste really good..

Let's try..

Ingredients

280g Icing Sugar

300g All Purpose Flour

300g Finely Ground Peanuts

1Cup Sunflower Oil

1egg (to wash)

Methods

1) Roast peanuts, remove the skin then ground them with blender till fine.

2) Mix all dry ingredient is a big bowl. Gradually add in oil. Mix well.

3) Line 2 trays with parchment paper. Scoop dough into balls and space them apart. 

4) Brush egg wash on top of each dough.

5) Bake in a pre-heated oven at 190 degree for 12-15minutes.

Melting Moments (butter cookie)

 

Chinese New Year is around the corner, I mean it's really near us. And what we normally do is baking cookies and cakes for this festive season. Chinese loves sweet tooth, and I still remember how our grandma, mummy and aunties busy working in the kitchen hands in hands bake great yummy cookies.

And this year, nonetheless, I will be baking some precious cookies with my princess. We always have passion for buttery cookies and know what? I have got this recipe for Butter Cookie that melt in your mouth! Yes, melt in your mouth.. no kidding haha..

The steps are as simple and ABC too...

Ingredients (Makes 64 Cookies)

1½Cups Salted Butter, Softenen 
¾ Icing Sugar
½ tsp Vanilla Extract
2¼ All Purpose Flour
⅓ Cups Tapioca Flour
½ Cups chopped candied Cherries
1 Cup Hershey's Chocolate Chips

Methods
1) Pre heat Oven at 190 ºC. Line 2 large baking trays of Parchment Papers.
2) Place Sugar and Butter in a large bowl, beat in medium speed till fluffy and soft. The beat in Vanilla Extract. Sift in the flour and tapioca starch, mix well.
3) Add in chopped candied cherries and stir well. Spoon the batter into a pipping bag fitted with a star tip pipe (or any shapes u like). Start pipping on the parchment, space well apart.
4) Lastly place a chocolate chip in the middle of each dough.
5) Bake in the preheated oven for 15-20 minutes or till golden.

My best helaper, Olivia. All geared up..

Topped each piped batter with a chocolate chip

Braised Soya Chicken Legs

Ingredients:-

1) 2 chicken legs (kampung chicken)

2) 3 tbsp Dark Soya sauce

3) 3 tbsp Light Soya sauce

4) 1 tbsp Oyster sauce

5) 1/2 cup water

6) 1 medium garlic (cut ring)

7) 2 tsp chopped garlic

Methods:-

1) Pre heat non stick pan with some cooking oil. Add in chopped garlic, stir well. Do not over cooked. After 1 minute or you smell the aroma, add in legs. Adjust the flame to the lowest.

2) Add in all of the remaining marinate, water and onions. Close lid and let it cook for 40minutes, turn the legs after 20minutes. Turn of flames and keep lid close for another 10minutes.

Oatmeal Sunflower Seed Christmas Cookie

Ingredients

1 Cup Sunflower Oil

1/2 Cup brown sugar

1/2 Cup white sugar

2 Eggs

1 tsp Vanila essence

1 Cup Flour

1 tsp baking powder

2 Cups Oat

1/4 Cup Sunflower Seed

1/2 Cup chocolate & strawberry flavor chips

Methods

1) Mix oil & sugar. When sugar dissolved add one egg at a time. Add in Vanila essence in medium speed.

2) Sieve flour and baking powder. Add in flour by batches into the batter.

3) Pre bake oat & sunflower seed for 3 minutes in 180 degree. Set aside.

4) Fold in Oat, Sunflower Seed & chocolate chips to the batter.

5) Scoop a  golf ball size dough and place it on a lined baking tray. Bake for 15 minutes in 180 degree.

Raisin Butter Cake

School term holiday started and Olivia is so kind to lend me a hand.
She wants to help mummy to bake mummy's favourite Butter Cake.

School holiday just started and Olivia said she wanted to help me bake my favourite  butter cake, specially those who made from creamy butter. I choose to use salted butter because I prefer a little salty and that brings out the butter taste of the cake. I used SCS butter, although it is a little pricey but you will get a premium quality butter cake.

My Butter Cake has no rules! You may add in additional ingredients your wish. I will add in Desiccated Coconut and Raisin, topped with some almond flakes. It turns out very nice indeed! 

Ingredients 

250g Self Raising Flour

180g Sugar

4 eggs

250g Butter

1/4 cup Raisin

10g Desiccated Coconut

4 tbsp Milk

1 tsp Vanilla Essence

SCS Butter

Sim reduced from 200g to 180g Sugar

4 eggs (A size)

250 self raising flour

10g dessicated coconut

Raisin

1 teaspoon Vanilla Essence

Mix butter & sugar in low speed

Add in eggs one by one

Ready to bake

The result

Creamy Garlic Butter Prawn

10 devined prawns (marinate soya)

2 tbsp mince garlic

3 tbsp butter

1 cup evoporated milk

1 slice cheese (Kraft)

Salt & pepper to taste

Method

1) Heat Frying Pan with 1 tbsp cooking oil. Stir fried prawns for 1 minute. Set aside.

2) Use a clean pan/wok, heat pan add in butter, when melted add in garlic. Stir till smell the aroma of the garlic but not turning brown. In medium flame, add in milk, keep stiring till u see boiling bubble add in cheese. Stir till cheese melt and mix well.

3) Add salt & pepper to taste. (I skipped salt, but add little pepper)

4) Add in prawn and stir till prawn well coated with cream.

5) voila!

NESTLE Natural Set Yogurt Quiche

If you are planning to bake a healthier quiche perhaps you could replace the pastry crust with bread and the sour cream with yogurt. I love the crunchiness of the bread, as it taste like a fresh toast from oven and the savoury fillings of seafood and egg just combined so well.

Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture, so to thicken the yogurt you will need to drain it through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes. 

 

 

NESTLE Natural Set Yogurt.

Ingredients

6-8 slices of Bread

2 tablespoon olive oil

200 gm Seafood of your choice

1/2 cup Bacon (chopped)

2/3 cup NESTLE Natural Set Yogurt.

3 Eggs

2 cup Mozzarella Cheese (grated)

1 tomato Slices

Salt & Pepper to taste

Oregano & Parsley

Method

1. Greased bread with either butter or Olive oil. Line them in a Oven proof glassware or pan.

2. Pre-bake them in a 160°C Oven for 5 minutes. You don't want to toast them brown, just need to

    harden the bread, so they will not turn soggy.

3. Fried the bacon bits. Keep the oil, use it to cook the seafood.

4. Cut the seafood, I used squids, prawn and fish fillet. Marinate them with salt & pepper. Precook the

    seafood, to avoid sogginess when baking because seafood then to release liquid when cooking.

5. Use an oil free non stick pan, grill the tomato slice, so they look dried.

6. Mix Sour Cream & Eggs together, whisk them well and add salt & pepper to taste.

7. Add seafood, egg mixture and 1 cup of cheese. Top with tomato slices, bacon and the remaining cheese.

8. Bake for 40 minutes. Use a sharp knife, cut the middle of the flan, if knife comes out dry then

    your flan is done.