LIGHT FRUIT CAKE

A simple Fruit Cake 

adapted from Lucinda Lau's recipe

Light Fruit Cake

A) 300g mixed fruits, soaked overnight in

     3 Tbsp orange juice or alcohol

B) 230g plain flour

     60g self raising flour

     230g butter

     100g light brown sugar

     70g caster sugar

     1 Tbsp dark jam

     4 eggs, beaten

     2 tsp vanilla extract

     zest from one orange or lemon

1) Line base of a 7" square pan

2) cream butter & sugars until light, add jam & vanilla

3) add beaten eggs, beat well

4) fold in sifted flours & mixed fruits

5) pour batter into prepared tin

6) bake in preheated oven 160'C for 50-60min

     

COPYCAT JENNY COFFEE COOKIES

COPYCAT JENNY COFFEE COOKIES

A) 100g salted butter, cold but softened

     30g icing sugar

B) sifted together dry ingredients:

     25g corn flour

     30g bread flour

     45g plain flour
     
C) 2 tsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale
2) add coffee mixture

3) fold in dry ingredients until just combined

4) put mixture into a piping bag 

5) pipe out on lined baking sheet

6) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For this Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture

ULTIMATE CHOCOLATE CHUNK COOKIES

Why is this called Ultimate Chocolate Chunk Cookies?

It is crispy when you first bite into it,
and as you chew,
you will feel the soft chocolate melting in your mouth.
This is what my children and grand children like!

The soft melting chocolate makes it special!

I have mostly adapted this recipe from Eileen

Ultimate Chocolate Chunk Cookies

 270g plain flour

30g cocoa powder

1/2 tsp baking soda

1/2 tsp salt

170g butter

110g brown sugar

60g caster sugar

1 egg

1 egg yolk

1 tsp vanilla

250g chopped chocolate

1) sift together flour, cocoa powder & baking soda. Add salt & mix well.

2) melt butter, remove from heat & add sugar

3) stir until sugar has dissolved. Leave aside to cool

4) add egg to butter mixture & whisk until combined

5) add vanilla, 

6) fold in sifted ingredients & mix in chocolate chunks

7) spoon onto lined baking sheet

8) bake in preheated oven @ 175'C for 15-20min

9) store in air tight containers

NGOH HEANG MEAT ROLLS

Ngoh Heang

spoken in Hokkien is 5 spices

which is the flavour of this meat rolls

It is popular among the Hokkien community

so much so that it has become a famous dish among the Chinese

especially the meat lovers

Lobak 

is another name for these fragrant meat rolls

given by the people in Penang

I have the recipe taken from here

Ngoh Heang

1/2 sheet large dried beancurd skin, cut into 6"X9" size

500g minced pork

100g turnip, diced

60g onion, diced

2 tsp 5 spice powder

1/3 tsp pepper

2 tsp salt

2 tsp light soya sauce

5 tsp sugar

2 Tbsp corn starch

1 egg

5 sprigs spring onions, cut into 1/2" length

glue to seal, flour+water

1) mix all ingredients

2) spoon the mixture onto a piece of beancurd skin

3) roll the beancurd skin & seal the edges with glue to secure

4) deep fry rolls over low heat till golden brown

5) drain on paper towel & serve warm

NIAN GAO

Nian Gao
年糕

A must for the Chinese New year celebration

especially the elderly

Nian Gao 

has the same sound as

'Every year growing'
連年高升

for children, it means growing taller every year
快高長大

for businesses, it means going to new heights every year
步步高升

Such an auspicious word

how can one miss it!

Nian Gao

200g glutinous rice flour

180g caster sugar

150g water

To prepare tins for steaming:

1. line tins or ramkins with either scalded banana leaves or parchment paper

2. if you are using banana leaves, make it double layer & secure with strings
3. Parchment paper can be easily removed from Nian Gao after 2 or 3 days

To prepare batter:
1) put 100g sugar into a small saucepan, heat up slowly to caramel

2) stir if you need to, to get a nice golden colour evenly

3) when sugar has melted, add a few spoons of water (from the 150g water), 

     Do not stir, switch off heat & allow it to cool

4) when it is almost cooled, add the balance of water into this syrup. stir to combine

5) mix glutinous rice flour & remaining sugar, slowly pour in the diluted syrup

6) mix well until fully combined. 

6) leave aside for 10-15min, stirring occasionally to make sure the sugar is dissolved
    and the flour has fully incorporated

7) pour into prepared ramkins & steam in a slow cooker for 3-4 hours

Note:
the longer you steam the darker the colour of nian gao

When the Nian Gao has cooled down overnight
you can remove the gao from the container & trim the leaves

If you are eager to taste it,
1) buy some fresh grated coconut
2) mix in some salt, toss well
3) use a pair of chopsticks to twist out some gao
4) coat it with the grated coconut like this:

Enjoy!

COPYCAT FAMOUS AMOS CHOCOLATE COOKIES

I like Copycat recipes

Thank you Diana Gale for this recipe

These cookies are crumbly,

smell and taste

like the Famous Amos Chocolate Cookies

Copycat Famous Amos Chocolate Cookies

A) 120g unsalted butter, at room temperature

     30g shortening

     50g caster sugar

     100g brown sugar

     1 egg

     1/2 tsp vanilla extract

B) 220g plain flour, sifted with

     1/2 tsp baking powder

     1/2 tsp baking soda

     1/2 tsp salt

     

C) 250g chocolate chips 

1. cream butter, shortening, sugars until light & fluffy

2. add egg & vanilla, mix until combined

3. add sifted dry ingredients in 2 batches, mix until just combined

4. fold in chocolate chips

5. scoop about 2 tsp dough onto a lined baking tray

6. bake in preheated oven 170'C for 8-10min until lightly brown

7. cool on tray for 5 min before transferring to wire rack to cool completely

ROSELLE TARTS

These little Roselle Tarts

are quite similar to pineapple tarts in making.

We are all familiar with Pineapple Tarts

which is an all-time favourite

during Chinese New Year.

How about a change for this Chinese New Year?

I have adapted the pastry

from the the Pineapple Tarts recipe

shared by Fiona Lau of baking's corner.

This pastry is crumbly 

and

has a strong butter flavour

Roselle Tarts

A) 100g all purpose flour

     100g cake flour

     40g milk powder

     10g corn flour

     30g icing sugar

     1/2 tsp salt

B) 135g SCS butter, cold cubed

     1 egg yolk

     1/4 tsp vanilla extract

300g Roselle Filling, rolled into 5g balls

Glaze: 1 egg yolk+2 tsp water

1. sift plain flour, corn flour, icing sugar & milk powder into a bowl, mix in salt

2. cut butter into flour mixture, mix with finger tips to form coarse bread crumbs

3. make in well in the centre, add mixture of egg yolk & vanilla extract

4. bind the ingredients to a soft dough, do not over-knead. Leave dough in fridge for 30min

5. remove dough from fridge. Roll pastry between 2 plastic sheet to 5mm thickness

6. cut into shape with pineapple tart mould and fill centre with roselle jam

7. place on lines baking tray & bake for about 20-25min in preheated oven 175'C

8. cool tarts on wire rack & store in air tight container.

Roselle Filling: 375g fresh roselle flowers

                           70g sugar

                           250g water

                           1/2 lemon

1. remove & discard seeds from roselle, rinse

2. remove skin & chop flesh of lemon

3. bring roselle, lemon flesh, water to a boil

4. continue cooking @ low heat, stir from time to time

5. when water has reduced, add sugar & continue cooking, stirring

6. cook till mixture comes together into a lump, remove & let cool

    

  

PANDAN COCONUT TOAST

I like Pandan Coconut Chiffon Cake,

and I also like Wu Pao Chun's Champion Toast.

Since I like them both,

why not combine them into one? I asked myself.

So, here I am introducing to you this

light green toast 

which has the fragrant of Pandan Coconut Chiffon

and

the spongy soft texture of Wu Pao Chun's Champion Toast

Before baking

After baking

Pandan Coconut Toast

230g bread flour

25g butter

30g sugar

3g salt

3g yeast

25g egg (1/2 egg)

40g coconut milk

85g pandan juice

1. put all ingredients into bread machine, bread dough cycle 1.5Hrs

2. punch down & divide into 3 portions & shape into balls

3. arrange balls in an oiled loaf pan & allow to rise until double

4. bake in preheated oven 170'C for 40-45min until done.

MELT-IN-THE-MOUTH ROSELLE BITES

We love melt-in-the-mouth cookies.

I have this little Roselle Bites 

to share with you.

When you bite into these mini cakes,

you will be surprised to taste the sweet and a little sour roselle filling.

However, roselle filling is bright red 

which is an auspicious colour for the Chinese New Year!

I have adapted this recipe from Sonia a.k.a. Nasi Lemak's recipe

Roselle

Roselle Bites

175g butter

50g condensed milk

255g all purpose flour

1 egg yolk

egg wash: 1 egg yolk+1 tsp milk

Roselle Filling, roll into little balls

1. cream butter and condensed milk till light

2. add in egg yolk, beat until combined

3. fold in sifted flour, mix to a soft & not sticky dough

4. roll into 8g balls & wrap filling

5. arrange on parchment lined baking tray, apply egg wash

6. bake in preheated oven 165'C for 25min until golden

7. cool completely before storing

Roselle Filling: 375g fresh roselle flowers

                           70g sugar

                           250g water

                           1/2 lemon

1. remove & discard seeds from roselle, rinse

2. remove skin & chop flesh of lemon

3. bring roselle, lemon flesh, water to a boil

4. continue cooking @ low heat, stir from time to time

5. when water has reduced, add sugar & continue cooking, stirring

6. cook till mixture comes together into a lump, remove & let cool

FRIED NIAN GAO

It is the time of the year

when Chinese are preparing for the coming Chinese New Year

Among the many goodies
年糕

Sticky Kuih

is a popular one

It is made with 2 simple ingredients glutinous rice flour & sugar

Simply steam for long hours

to get the shinning brown colour

It is not so popular among the younger generations

as these are only carbohydrates

whereas

to the older generations

it is a must have for such an auspicious occasion

It signifies every year getting better

and 

going to new heights
年年高

You can either steam the Nian Gao &
coat it with freshly shredded coconut
or
deep fried plain
or
with sweet potato or yam
or
combination of both yam & sweet potato

There is a saying in Foochow dialect:

My late mother-in-law used to say that,
"siak huan-nu, huan-nu gong
siak oor-lonn, oor lonn-mon"

Fried Nian Gao

1 nian gao, sliced into 1/4" thick

slices of sweet potato & yam (optional)

200g self raising flour
1/2 tsp double action baking powder, optional
2 eggs

1/4 cup water, if necessary, to adjust consistency

1) slice nian gao 1/4" thick

2) prepare batter with self raising flour & beaten egg. Add water if necessary

3) mix until moderate consistency, whereby the batter will coat the nian gao

4) deep fry until golden, serve warm

Note:

1. if using sweet potato or yam, put nian gao in the middle,
    sweet potato & yam on each site. dip into the batter to coat & drop into oil.

2. to make sure that the yam & sweet potato is cooked,
    prick the gao (through 3 layers) with a chopstick. If can go through, it is done.

ALMOND CRISPS

These Almond Crisps are so crispy and nice

that no one can resist.

It is so addictive that you can finish the whole jar without you realizing it!

It is a must bake for me every Chinese New Year

If you prefer seeds

you can very well add or replace some of the almond slices as shown below:

Almond Thins

200g Florenta or Bienatta sugar

400g almond flakes

1) preheat oven to 160'C & line a baking tray with parchment

2) mix together bienatta sugar & almond flakes

3) scoop mixture onto lined baking tray, spread evenly (make sure 

4) bake for 10-12min until golden brown

5) remove from oven

6) use a pizza cutter or knife to cut into squares

7) when slightly cooled, transfer from baking paper to cool on wire rack.

8) store in air tight container

BLACK GINGER GEMS

Black Ginger Gems

a name I give 

to these little black Candies that are so precious

as remedies to cold, 
indigestion,
to expel wind from body 
 & general health of ladies especially 

This is not meant to be eaten as candies or sweets
as sugar content is quite high!

Ginger

although it is good, how many will chew it, fibre and all?

To boil it, takes time & effort to prepare.

The idea of having it always in the pocket

leads me to explore and prepare these little candies

which I fondly call 

Black Ginger Gems

One time cooking

can provide one month supply

does that sound acceptable?

If your answer is 'yes'

try this recipe and you will have no regrets.

Black Ginger Gems

250g fresh old ginger, I use Bentong Ginger

275g granulated sugar

115g black sugar

60-80g water, help in blending of ginger

1) wash ginger thoroughly & scrape away ginger skin. cut into small pieces

2) blend until fine & leave aside

3) heat granulated sugar until golden, stir caramel evenly taking care not to burn

4) add blended ginger & black sugar, stir regularly until thick

5) when mixture comes together & leaves the sides of pan, it is ready

6) remove from heat & spread on parchment paper to cool

7) roll into balls or cut into cubes, leave to cool until hard

8) store when hardened

Ginger Gems cut in cubes

 Ginger Gems roll into balls

WU PAO CHUN'S CHAMPION TOAST

Champion Toast
looks like it?

A 5 star soft white bread

popular among the bloggers for quite sometime

I have taken the recipe from Jeannietay's blog

Wu Pao Chun Champion Toast

230g bread flour

25g butter

25g sugar

3g salt

3g yeast

25g egg, beaten

125g cold water

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

2. punch down and shape into 3 balls, put them closely in a small bread pan

3. let proof a second time until double in size

4. bake in preheated oven 170'C for 35-40min until done

5. remove from oven, let cool in pan for 5min, then remove and cool on wire  rack.

    slice only when bread is completely cooled

SHALLOT BUNS

Shallot Buns

is fragrant and nice

This recipe is given to me by my nephew Kenneth Foong

Shallot Buns

1 cup sourdough

240g bread flour

80g milk

1 tsp salt

2 Tbsp sugar

1/2 tsp yeast

15g oil or butter

20g sliced onions/shallots, pan fried with oil until fragrant

1. all ingredients into bread machine, bread dough cycle 1.5 hours

2. cover & leave in fridge overnight

3. next day, take out & leave on counter for 30min

4. divide dough into 50g balls, press fried onions into the bun as you shape

5. place on greased pan to rise until double

6. mist buns before sending into the oven

7. bake in preheated oven 190'C for 20-25min

SALTED EGG YOLK COOKIES

Salted Egg Yolk Cookies

is

an addictive melt-in-the-mouth cookie.

It is crumbly 

and melts in your mouth before you can bite into it!

Its unique taste,

a combination of both savoury and sweet,

is further enhanced with a hint of the aroma of salted egg

This recipe is adapted from Ann Low's

http://anncoojournal.com

Salted Egg Yolk Cookies

85g butter, softened to room temperature

40g icing sugar

2 cooked salted egg yolk, mashed finely

125g plain flour

10g corn flour

1/8 tsp baking powder

Glazing: 1 egg yolk, lightly beaten

Topping: black sesame seed

1. cream butter & sugar till light & fluffy

2. mix in mashed salted egg yolk, mix well

3. fold in sifted flours & baking powder, briefly knead to form a soft dough

4. cover & leave in fridge for 30min for easy handling

5. roll dough between 2 plastic sheets, to 3mm thick

6. use cookie cutter to cut into required shapes & place on lined baking sheet

7. brush with egg wash & decorate with a few sesame seed

8. bake in preheated oven 170'C for 15min until golden brown

9. cool completely before storing

SALTED MUSTARD GREEN

Salted Mustard

Salted Mustard Green

locally known as Ham Choy in Cantonese.

Various dishes that use ham choy are:

braised: duck, pig's trotter,

steamed: fish, tofu

stir fried: stingray, pork, chili etc

cooking 'choy giok' is another alternative

Fresh Mustard from the market

Green Mustard in brine

By chance I found this recipe in YouTube

and made it 

Salted Green Mustard

1/2 cup rice

5 cup water

500g mustard green

35g salt

1. bring to boil 10min, rice & water

2. remove rice for cooking, reserve water (let cool) to make ham choy

3. wash and pat dry the vegetable, leave to air

4. when water is cooled completely, put dried vegetable into a glass bottle

5. sprinkle salt onto the vegetable, then pour cooled water into the bottle

6. make sure the vegetable is submerged completely, top up with bottled water 

7. leave in a cool place for 4-7 days. If leave in fridge takes more days.

8. remove vegetable from brine & store in fridge up to 1 week, for later use.

KUIH KAPIT

Kuih Kapit

fondly called Love Letter

is traditionally made and enjoyed 

during Chinese New Year Celebration

Nice to eat

but

not easy to make

as it takes a lot of effort and patience

For so many years,

my mother has been getting us children together

to make these Kuih Kapit

every year without fail

Kuih Kapit making is time consuming

It may take the whole day sitting in front of the hot charcoal stove!

Like most of the elderly

my mother does not have a recipe for Kuih kapit.

It is based on her memory, 

the look and the feel of the consistency of the batter.

The beauty of it 

is it works every time!

With my new toy

the electric Kuih kapit Toaster,

I have consulted her

and

through several trials and error

I have finally come out with this recipe

A word of caution:

This recipe works with the electric toaster

but may not work with the traditional tong method.

Kuih Kapit

50g rice flour

20g plain flour

10g tapioca flour

200g thick coconut milk, adjust consistency

1 AA egg

50g sugar

180g water, to adjust consistency of batter if necessary

1. beat egg & sugar

2. add coconut milk & mix well

3. stir in sifted flours, mix well & strain batter, allow to sit for an hour

4. heat up the electric toaster, oil the surface

5. pour 1.5 -2 teaspoon batter onto the centre of each mould, cover & toast

6. when colour turns brown, fold the biscuits into 1/2, then 1/4 while it is hot

7. leave to cool before storing

8. continue with the rest of the batter until finished

Note:
Electric toaster does not work as the traditional tongs,
so the following precautions need to be taken:
1. control the amount of batter pouring onto the mould 
    so that it does not overflow
2. not possible to make sure that it is a perfect round, 
    so need to use your artistic mind to fold it to look like one!
3. edges may not be smooth as you can see from the photo,
    if you are particular about it, trim it while it is still hot.

TWISTY SUGAR BREAD

Sugar Bun

is popular among young children

because of its sweetness

The glittering sugar crystals

on top of the buns

plays its part in attracting the children

This recipe is adapted from

http://thedomesticgoddesswannabe.com

Twisty Sugar Bun

120g fresh milk

15g condensed milk

30g butter

20g egg, beaten

30g sugar

1/4 tsp salt

180g bread flour

20g cake flour

1/2 tsp yeast

Topping: beaten egg & coarse sugar 

1. all ingredients into the bread machine, bread dough cycle. 

    Allow to rise for 1 hour

2. divide dough into 6 portions, roll into balls, rest 15min 

3. roll each ball into a rope

4. hold one end of 3 ropes & plait by bringing in the outside ropes

    over the centre rope. repeat until the end & pinch to seal ends

5. place dough on parchment lined baking pan, spray lightly with water

    & allow to rest until double, about 50 min

6. brush with egg wash & sprinkle sugar onto the buns

7. bake in preheated oven 170'C for 20-25min until golden