CRANBERRY SQUARES

Cranberry Squares
can be whipped up easily if you run out of something for tea.
It is done in One Bowl!

Cranberry Squares

100g salted butter, melted

100g sugar

2 eggs 

1 tsp vanilla essence

115g self raising flour or plain flour +3/4 tsp baking powder

60g dried cranberry

1. beat together sugar & melted butter 

2. add vanilla essence & eggs, one at a time

3. beat until well combined & light

4. fold in flour making sure do not overbeat!

5. add dried cranberries& pour into a line baking tray

6. bake in preheated oven 170'C for 25-30min until done.
7. best served warm!

SOFT NOUGAT

Soft Nougat

wrapped in parchment paper

Kenneth Goh shared this nougat recipe.

He said "these marshmellow nougats are soft, chewy and delicious.

You can make more and sell them to earn some money," haha!

Soft Nougat

40g butter

200g marshmellow

100g milk powder

100g dried cranberries, steamed to soften

1. melt butter in a non-stick pan at low heat

2. add marshmallows and stir until the marshmallows are 80% melted

3. add the milk powder & mix until the milk powder is no more visible

4. turn off heat and mix in the dried cranberries

5. quickly scrap all into a lined baking tray

6. even it with a piece of parchment on top

7. refrigerate 1 hour before cutting

8. turn the nougat onto a cutting board

9. cut into small rectangles

10. wrap in pieces of rice paper or parchment paper

11. store nougat in an airtight container at room temperature

CLEAR VEGETABLE SOUP

Clear Vegetable Soup

I love soups

Someone mentioned that Foochow people like soups.

Indeed, most Foochows have a bowl of soup on the table during meal times.

I am one that never miss.

We like to boil soups with chicken or pork or bones

because it makes the soup tasty and nutritious.

Recently Kelly Yip posted a vegetable soup

and she said that it was yummy.

I was curious and the next day I boiled one for myself

using the vegetables that I have in the house.

I find that the soup is clear,

sweet and tasty, minus the fats!

Perhaps you may like to try boiling one too.

Clear Vegetable Soup

2 carrots, cut in wedges

1-2 corn, cut to the size you can hold if you want to eat it

2 dried mushrooms, washed & halved

some red dates, sliced open 

1. everything into the slow cooker

2. add the amount of water you want

3. boil for 2 hours, 1 hour on HIGH & another on LOW

4. serve slightly cooled

ONE BOWL YOGHURT CAKE

Yoghurt Cake

is light and fluffy, with a hint of butter.

The beauty of this cake is that it uses the a one bowl method!
I have adapted the recipe from cherienoms

Yoghurt Cake
175g salted butter
150g caster sugar
3 eggs, large
245g self raising flour
1 small tub yoghurt 110g

1) sift flour, line 2 small loaf pan, preheat oven 175'C
2) cream butter and sugar until light & fluffy
3) add eggs, one at a time, making sure the it is well combined
4) fold in sifted flour, alternate with yoghurt
5) pour batter into prepared loaf pan
6) bake in preheated oven 175'C for 40-45min until done

MAK CHUK / BUBUR GANDUM

MAK CHUK 麦粥/BUBUR GANDUM

This Wheat Pearls Dessert
is a popular Dessert in Malaysia,
both among the Chinese (Mak Chuk)
and the Malays (Bubur Gandum)

Mak Chuk

100g wheat pearls

2 pandan leaves

1000ml water

120ml coconut milk

Gula Melaka. to taste

1/4 tsp salt

1. soak wheat pearls for 3-4 hours

2. drain & bring to boil pearls in 1 litre of water

3. when boiled, add pandan leaves

4. lower the heat to simmer

5. about 1 hour, when the pearls are soft, add the rest of the ingredients

6. Serve warm

Note:

If you have a thermo pot, boil the wheat pearls & pandan leaves for 10min over

the stove, then keep in the thermo pot to continue cooking overnight.  Next morning,

heat up & add the rest of the ingredients before serving.

BREAD PUDDING

Bread Pudding

is making use of the day old bread
to make this sweet dessert.

You can find this in most of the buffet spread.

Bread Pudding

2-3 slices day old bread, tear into pieces

1 egg

250ml fresh milk

20-25g sugar

dash of vanilla essence & a little melted butter for flavour

some raisins or cranberries

1) beat together egg, sugar and milk (add vanilla & melted butter if used)

2) arrange bread pieces in ramskin

3) sprinkle in the raisins or cranberries

4) pour liquid onto the bread & let it soak through (5-10min)

5) bake in water bath @180'C for 35min

6) Either serve warm or chilled

TAEKWANDO HERBAL OINTMENT

Taekwando Herbal Ointment
for External use only.

The herbs may be expensive, believe me
it is effective for sprain.

Note: Only for External use , cannot be consumed!

Soak all the herbs in 2 bottles of Chinese Rice Wine for 100 days.

AGAR AGAR FRUIT JUICE CANDY

Have you tasted agar agar candy?

Crunchy on the outside and soft inside.

I am one for it!

Thanks to Linda Ooi for sharing making this, with added fruit juice.

So now agar agar candy comes with fruity flavour!

Let your imagination run wild

and 

have a variety of fruity candies on your table for this Chinese New Year!

Moreover,

these are made from agar agar powder 

instead of the strips which need longer time to prepare.

Agar agar Fruit Juice Candy

420g water

2 Tbsp or 12g agar agar powder

300g sugar

90-120g fruits juice, I used passion fruit juice

1) combine all ingredients & simmer until agar agar powder is dissolved, stirring often.

2) pour on to a baking tray 7" x 5" and leave to cool

3) refrigerate 1 hour to set 

4) cut into 1" x 1/2" thick pieces using a crinkle cutter

5) leave in fridge overnight de-hydrate

6) next day, put in the sun to dry (may take a few days) until the outside become crusty

NO-BAKE MANGO CHEESECAKE

No-bake Mango Cheesecake

is sweet with a hint of sour.

It is delicious!

I found this recipe from Youtube.

Mango Cheesecake

(A) 120g digestive biscuits, crushed

      60g melted butter

(B) 160g + 200g mango puree (blended from 2 mangoes) 

(C) 5g gelatin + 30g warm water

      200g cream cheese

      55g sugar

      60g yoghurt

      160g mango puree

      10g lemon juice

      160g whipping cream

(D) 8g gelatin + 40g warm water

       50g water + 200g mango puree + 25g sugar

       

Method:

(A)

1) combine (A) & press onto the base of a removal base tin, refrigerate 1 hour

(C)

2) sprinkle gelatin in the water & leave aside. Later, heat up to dissolve the gelatin.

3) cream cheese & sugar until blended

4) blend in yoghurt, mango puree, lemon juice and cooled gelatin water
5) beat whipping cream until thicken & add to the mango mixture

6) pour onto the biscuit base & refrigerate 1 hour

(D)

7) sprinkle gelatin into the water, leave aside

8) combine the rest of the ingredients & bring to a boil

9) remove from heat and stir in gelatin water,
10) Pour onto the refrigerated cake.
11) Refrigerate 3 hours before serving

Note:
I have made in 10 small containers as seen above for easy sharing, no need to cut.

DARK CHOCOLATE CHIP COOKIES

Dark Chocolate Chip Cookies

If you do not fancy dark colour, 

you can lighten by replacing part of the cocoa powder with plain flour.

Dark Chocolate Chip Cookies

105g brown sugar

100g salted butter

1 tsp vanilla essence

1 large egg

140g plain flour 

15g cocoa powder

1/4 tsp coffee granules

1/4 tsp baking soda

150g chocolate chips

1) preheat oven 175'C and line 2 baking sheet with parchment

2) cream butter, sugar & vanilla essence until well blended

3) beat in egg

4) fold in sifted flour, cocoa powder, coffee granules & baking soda

5) add chocolate chips

6) chill dough for 15-30min

7) scoop 1/2 Tsp dough onto the baking sheet

8) bake for 15min

9) cool completely before storage.