蒸肉燥旦糕

别被蛋糕上黑黑的东西吓到哦！这只是我昨天煮的台湾肉燥。刚好剩下一些够做成一个蛋糕。这个蛋糕很好吃，旦糕是甜的，肉是咸的。

蛋糕用料：

1） 冷旦5粒 （每粒70 克重）

2） 幼糖 150克

3） 水仙面粉 200克

4） 鲜奶 3 汤匙

5）蛋糕改良剂 1 汤匙

6）发粉 1 茶匙

7）幼盐 半茶匙

制法：

1）将旦糕用料用快速搅打至浓状。

2）一个10 寸模型涂油铺纸再涂油。

3）将一半蛋糕用料倒入模型蒸10分钟，铺上肉碎，倒入剩下的蛋糕料再撒上肉碎蒸上15 - 20 分钟即成。

Dried Rose Flower heart-shaped cookies

整个星期都在忙着烘新年饼干，忘了把食谱贴上。这个食谱是从孟老师的下午茶"偷"过来的。这个饼干吃进嘴里带着淡淡的玫瑰花香，非常特别，肯定你会喜欢。

During CNY, I know most of us like to make chocolate cookies, pineapple tarts, cashew nuts cookies, almond cookies, kuey bangkit, peanut cookies, butter cookies...and many others. They are very tasty , that it'd be very easy to forget the calories from the butter, sugar, nuts and chocolates.

Here I would like to share this recipe with you, adapted from 孟老师. This recipe includes a special ingredient that sets it on another class from the cookies mentioned above. It is crispy, a little buttery and amidst a sinful bite, one could enjoy a tinge of the scent from, amazingly, rose petals.

Recipe:

Ingredients:

100 g icing sugar

200 g unsalted butter

1/2 teaspoon salt

360 g plain flour (I find the dough is quite wet, I put 400 g)

1/2 teaspoon bicarbonate of soda

30 g dried rose flower

2 tablespoon cold water

Method:

~1) Beat icing sugar, butter and salt together until light and fluffy.

~2) Add in sifted flour, bicarbonate of soda and flower petals. Use hand gently mix and stir

until forms a dough.

~3) Use a rolling pin to flatten the dough about 0.5 cm thickness, use a heart shape cutter to cut out the shape. Place them on a lightly greased baking tray.

~4) Bake at top temperature at 170 degree C, bottom temperature at 160 degree C for 20 minutes.Then turn to top temperature at 160 degree C, bottom temperature at 150 degree C for

about 10 minutes.

Important Notes:

~~ 1) Melt butter at room temperature.

~~ 2) Use hand s to crush the dried rose and remove the sepals, soak in cold water for 10 minutes.

~~ 3)No need to squeeze the soaked rose. Add directly to the mixture.

~~ 4)Do not bake over high temperature so that the rose retains its fragrance and colour.

Ngoh Hiang/Spring Rolls

Busy, busy, very busy for the last whole weeks. Busy baking CNY cookies. And went back to home town to pray for my sister's 1 year death anniversary. And yesterday had dinner with relatives from China.

Today I prepared my CNY dish - spring rolls which I used to cook and bring back to my mother-in-law's house every year without fail, because we celebrate CNY there.

Recipe:

Ingredients:

~1 kg minced pork
~600 g lightly diced prawns (shell, devein)
~10 shallots -slice and fried until golden brown
~16 water chestnuts -chopped coarsely
~2 nos. eggs
~1 teaspoon 5 spice powder
~2 teaspoons salt
~2 teaspoons sugar
~2 teaspoons light soy sauce
~2 tablespoons corn flour
~2 teaspoons pepper
~1 tablespoon oil

~50 g diced carrot

~30 g diced spring onions and coriander leaves (optional)

~2 pcs of big bean curb sheets - cut into 14 - 16 pieces

Gentle reminder: Use A DAMP CLEAN CLOTH TO WIPE THE BEAN CURB SKIN BEFORE WRAPPING. Don't oversalt the stuffing mixture as the beancurb skin is already slightly salty.

Mix all ingredients and seasonings, except the beancurb skins, thoroughly until they form a sticky paste..

Place stuffing in the bean curb skin, wrap and roll up.

Place the rolls in a lightly oiled dish and steam over meduim heat for about 15 minutes or until cooked through.

After cooling off, coat with flour, deep fry till golden brown.

Slice the ngoh hiang at a angle and arrange on a serving plate.

CNY Cookies

Cashew nuts cookies

dried rose heart shape cookies

Crunchy chocolate chips and nut cookies



pineapple tarts rolls

chilled cheese cake

This is my another version of juice drink chilled cheese cake. This time I used cranberry pomegranate and apple juice flavour. It is not too sweet, I will suggest adding in some fresh fruit puree in the cake because I find the taste of the cake too bland.

Recipe please click here.

enjoy

Fried Laksa Noodle with Tom- Yum Paste

There is a very famous and tasty fried mee-siam in 1-Utama at KL. My children like it very much. I found it is actually mee-hoon fried with Tom-Yum Paste. It does not taste like what we eat in Singapore with fermented soya bean paste.

Here is my version of fried laksa noodle with instant Tom-Yum paste. Not bad after all. However the rest of my family did not like it because the thicker noodles failed to soak up the tasty tom yum. Thus i will recommend cooking it with normal mee-hoon. It is really very simple and fast to prepare. Is and ideal dish for breakfast or tea break. If you like Thai food, shall give it a try.

Recipe: (serves 8 -10)

Ingredients:
~1) 1 teaspoon chopped garlic

~2) 1 tablespoon chopped shallots

~3) 3 eggs - beaten

~4) 2 packets (840 g) laksa noodle

~5)100 g bean sprouts

~6) 25 shelled prawns ( you can add in your favourite sea food)

Seasoning:

2 1/2 - 3 tablespoon instant tom-yum paste ( I used HOLLY FARMS Brand)

2 1/2 teaspoon lime juice (adjust to your taste)

2 1/2 teaspoon fish sauce

2 1/2 teaspoon light soy sauce

1 teaspoon sesame oil

2 teaspoon sugar

1 - 1 1/4 cup water

Method:

~1) Heat up wok with sufficient oil, saute chopped garlics and shallots until fragrant. Add in prawns, fish cake (your favourite ingredients), beaten eggs and stir -fry until aromatic.

~2) Add in laksa noodle, seasoning and stir-fry until cooked. Add in bean sprouts and stir well or the gravy is totally absorbed by the noodle. Dish up and serve.

ENJOY!