CANDIED NUTS

Nuts 

when roasted are fun to munch

more so if there is a hint of sweetness

I have adapted 

this recipe from lykitchenventure

250g mixed nuts (pecan, walnuts & peanuts)

100g golden syrup

1) roast nuts in preheated oven 160'C for 10min, turning 1/2 time

2) mix together roasted nuts and syrup in a bowl

3) spread out nuts & syrup on parchment lined baking sheet

4) bake in preheated oven for 15min until fragrant

5) remove from heat & turn nuts to make sure all nuts are coated with syrup

5) leave to cool completely before storing in airtight container

FOOCHOW DIALECT

"Hu Chiew Noin
Meh Suah Noin"
福州人 不輸人
Foochow people will not lose out to other people

"Hu Chiew Noin
Eh Huat Tat"
福卅人 會發達
Foochow people can prosper in wealth

CHEESY CRANBERRY SCONES

Scones are easy to make

and 

it varies according to the ingredients 

and dried fruits added

350g plain flour

3 tsp baking powder

1/8 tsp salt

140g butter

100g cream cheese

30g fine sugar

3 Tbsp dried cranberries

3 Tbsp whipping cream

2 Tbsp milk

2 eggs, beaten

1) sift flour & baking powder, mix in salt

2) blend in butter & cream cheese, until mixture is crumbly

3) stir in sugar & dried cranberries

4) combine the rest of the wet ingredients & mix into the dry 

5) roll out dough to 2-3cm thickness, cut into circles

6) arrange on greased tray & bake in preheated oven 220'C for 15-20min

7) serve warm

MIN JIANG KUIH

Min Jiang Kuih 
also known as Apam Balik in Malay
is a sweet pancake 

with fillings of roasted groundnuts

It is one of my hubby's favourites

This is a popular hawker food

sold in many of the food courts and markets

either in

small pancakes, folded half

or cut pieces from a big pancake

I followed MiMi Bakery House 's recipe and

made this medium size pancake 

which I cut into 7 pieces

Batter:
130g plain flour
1/4 tsp baking soda 
1 tsp baking powder (if omit, add another 1/4 tsp baking soda)
1/2 tsp yeast
1 egg
25g sugar
160ml water

Filling:
125g peanut, roasted & ground
3 Tbsp sugar
1 Tbsp butter

1) combine all ingredients in batter to form a smooth batter
2) leave aside for 30-45 min & sieve
3) pour 1-2 laddle of batter into a non stick wok, smooth out 
4) cook on low heat until bubbles appear all over
5) off or reduce heat, sprinkle sugar & peanuts on pancake
6) distribute butter onto peanuts
7) fold pancake over & remove from pan
8) serve hot

NONYA BEE KOH

Bee Koh

Nonya Kuih made with glutinous rice

I like the snow white colour

and the sweet and chewy texture

I have referred to Bumble Bee for the recipe

Nonya Bee Koh

250g glutinous rice

250g coconut milk

pinch of salt

100g caster sugar

2 pandan leaves, knotted

1) rinse glutinous rice & soak 2 hours or overnight

2) drain water from glutinous rice & place rice in lined bamboo steamer

3) put knotted pandan leaves on top of the rice

4) cover & steam for 45min

5) 1/2 time, stir the rice and sprinkle some water on the rice

6) continue steaming until times up

7) in a kuali, combine coconut milk, sugar and salt

8) cook over low heat until sugar dissolves

9) mix in cooked rice, stirring and cook and until liquid dries up

10) pour into a shallow plate, press with a spoon to compact, let cool

11) cut when completely cooled

Note:
caster sugar can be replaced with gula melaka for colour

PLAIN OVERNIGHT DOUGH

These soft buns made by  

http://pig61106.blogspot.tw/2014/09/blog-post_25.html

with 5 ingredients

knead together & left overnight in the fridge

When freshly baked
they are crispy on the outside

and soft on the inside

400g bread flour or mix with 1/2 plain flour

250g water

1 tsp yeast

1 tsp salt

20g sugar

1) All ingredients into the bread machine, bread dough cycle 1:30 hours

2) leave bread dough (covered) in fridge for a day or so

3) shape into 6 balls & leave to rise until double

4) before going into the oven, lightly sprinkle flour on bun & score buns

5) bake in preheated oven 190'C for 20min

SAGO PUDDING

A simple dessert

Sago pudding with coconut milk & gula melaka

Pudding

100g sago boiled in

350g water

1 pandan leaf, knotted, until sago turns translucent

1) pour sago into sieve, 

2) wash under running water to remove excess starch

3) divide into dessert bowls, chill in fridge

Topping

1) 50g gula melaka boiled in 

    100g water until dissolved, let cool

2) 50g thick santan + pinch of salt, leave aside

3) serve pudding, topped with santan & gula melaka syrup

ONDEH ONDEH CUPCAKE

This Cupcake 

has the texture of a cupcake

with 

fragrant of Nonya kuih

 and taste like kampung Kuih ondeh ondeh

I found this recipe in

http://sharmeee.com./tag/gula-melaka/

Cupcakes (makes 10-12 pieces)

3 Tbsp pandan extract (pandan leaves blended with some water)

1.5 cup plain flour

1.25 tsp baking powder

1/2 tsp salt

3/4 cup caster sugar (scant if do not like sweet)

125g butter

2 eggs

1/2 cup milk

1) preheat oven to 180'C

2) sift flour & baking powder, mix in salt and leave aside

3) beat butter with sugar until light & fluffy

4) add eggs, one at a time, beat well

5) fold in flour & liquid (pandan juice & milk) alternately

6) divide batter into cups

7) bake for 15-17min until skewer comes out clean, let cool

Green Cupcake after baking

Filling:
150g gula melaka, cut into smaller pieces
100g water
1/2 cup desiccated coconut

1) in a pan, boil together gula melaka and water until gula dissolved
2) let cool to room temperature before adding in desiccated coconut

Cream
1 cup whipping cream
1/4 cup castor sugar
1 tsp vanilla extract (optional)
1 cup desiccated coconut

1) whip cream with sugar until stiff peak, add vanilla
2) gently fold in desiccated coconut
3) to assemble,  core cupcake, fill in filling, cover filling
4) pipe cream on top of cakes

SWEET POTATO LOAF

Sweet Potato 

comes in 3 colours: orange, purple and yellow

Most of the times

they are sweet and nice 

I like to bake with sweet potato

because besides giving me the natural colours

it gives fibre too

Look at the texture

soft and fluffy 

I adapted the recipe from

Wu Pao-Chun Champion Toast

80g sweet potato, steamed and mashed

170g milk

28g butter

240g bread flour

25g brown sugar

1 tsp yeast

1) all ingredients go into the bread machine, bread dough cycle 1.5hrs

2) shape into 2 loaves and leave to rise until double

3) bake in preheated oven 190'C for 25min

EASY TIRAMISU

Tiramisu

a favorite dessert

if one can ignore the generous amount of cheese and cream

Of course

with the addition of 

strong coffee and rum

one can very well confirmed that

 it is not that cheesy afterall...

Many recipes come with raw eggs

which help to combine and hold the cheese and cream

giving it a nice and firm cut

I don't like to have raw eggs in my cake

so I was quite reluctant to make Tiramisu Cake

until I found this recipe

no egg, no rum!

200g whipping cream 

250g cream cheese or Mascarpone cheese

75g sugar

1 tsp vanilla extract

2 cups strong coffee, cold

1 pkt ladyfingers

cocoa powder for dusting

1) Cream cheese and sugar until light, add vanilla extract

2) In another bowl, whip whipping cream until soft peak

3) combine cheese and cream, leave aside

4) dip ladyfingers in cold coffee and arrange on base of 6X9"tin

5) spread a part of the cream onto this first layer of ladyfingers

6) arrange another layer of ladyfingers on top of the cream

7) top with another layer of cream

8) refrigerate at least 2 hours

9) dust with cocoa powder before serving