Taiwanese Spicy Beef Jerky (CNY Bakes)

     The spice aroma is good, tasty, great to snack with beer especially.

Coconut Nian Gao ( CNY Bakes)

               I should say this is really easy to make, quite a "fusion" type of taste that you get here, we liked it though.  Coconut milk and dark brown sugar brings out such a beautiful fragrance.

               I made several batches, they are good to be Chinese New Year gifts.



           Recipe from: SiuKitchen
       Ingredients:
      Glutinous rice flour  300g
      Rice flour  50g
      Brown sugar /  Dark brown sugar  230g
      Water  280g
      Coconut milk  200g
      Oil  5g

     Method:

     1.   Mix both flours in a mixing bowl, set aside.

     2.   In a pot, mix sugar and water, cook until sugar is dissolved.  Gradually pour into the flour, using a hand whisk, stir and mix.  Next, add in coconut milk and last the oil.  Stir and make sure no lumps appears ( I fine sieved it).

     3.   Pour into your desired mould and steam on high heat for 1 hour ( I wrapped it with aluminium foil).

     4.  When it's done, insert skewer in and if it comes out clean, it is ready to be removed out from the steamer.

Good to keep for many months in the fridge.

Salted egg yolk cookie (CNY Bakes)

                    If you haven't, then I recommend you to bake now.

                    Crunchy.. a little salty.. with aromatic salted egg yolk flavour, just too good.

  
       Recipe from: Messy Witchen ( adapted from Flavours magazine 2009)
    Ingredients:

    250g All purpose flour
    20g Cornflour
    1/4 teaspoon baking powder
    1/8 teaspoon soda
    1 tablespoon milk powder

    3 salted egg yolks
   150g unsalted butter (room temperature)
   20g shortening / use butter
   1/2 teaspoon salt
   80g castor sugar

   1 egg mixed with 1 yolk, beaten for (egg wash)
   5g each of black and white sesame seeds ( for topping)

     Method

     1.  Sift together the flour, cornflour, baking powder, soda and milk powder. Set aside.

     2.  Steam salted egg yolks for 5 minutes. Cool, mash with fork. Set aside.

     3.  Place butter, shortening, salt and sugar in your elextric mixing bowl,  using medium speed, beat til sugar is dissolved.

     4.  Add mashed salted egg yolks and sifted flours. Mix to a soft dough ( I used folding method using rubber spatula). If it is too soft, refrigerater to let it set for about 30 minutes.

     5. Meanwhile, pre-heat oven to 175C. Line baking paper on baking pan.

     6. Roll dough into 5mm thickness,  cut into your desired shapes using cookie cutter. Place on baking pans, brush with egg wash, sprinkle tops with sesame seeds.

     7. Bake for 20 minutes or, until golden brown.  Remove and cool completely before stroing in air-tight containers.

Happy baking!

CNY Buddhists Delight ( mock meat)

    Good to watch the helpful link below.


       Recipe from: Poh's Kitchen 
    Ingredients
    500g plain flour
    250ml water
    3-4 knob of ginger, julienned
    3 tbsp vegetable oil
    1 litre oil to fry: gluten and soy bean sticks ( Sunflower or Vegetable)
    150g Tofu puffs (fried tofu), sliced
    90g Red Fu Yee (Fermented Bean curd)
    6 leaves Chinese cabbage, chopped into 3cm wide bits
    120g oyster mushrooms, sliced
    150g canned champignons
    100g canned grass mushrooms
    100g fresh pearl mushrooms, separated
    100g large mushrooms, sliced
    35g dried shitake mushrooms, soaked in cold water (cut off stems)
    2 tbsps soy sauce
    7g Fat Choy (Black Moss or hair vegetable( from gobi dessert, quinghai plateau) ( soaked in water)
    115g Gum Chum (Golden needles/ Tigerlily buds / Day Lily buds
    40g fresh enoki mushrooms
    50g glass vermiselli noodles, soaked
    15g cloud ear mushrooms, soaked in warm water and reconstituted

     note: I cooked two batches.





     Method

    1.  For the mock meat:   Knead flour and water into a smooth dough. Cover with plastic wrap, and rest for an hour. Fill a large bowl full of water and set a colander inside. Wash the dough in the colander until all starch has gone.

   2.  Towel dry the gluten dough.  Break off small amounts and roll into balls-set aside to dry slightly otherwise they will splatter when dropped into the hot oil.

  3.  Deep fry each ball in hot oil until golden brown and puffed, turn occasionally and drain on the kitchen paper. Set aside. Fry soybean sticks quickly for five seconds unti they turn colour. Drain on the kitchen paper.

  4.  In a small saucepan, on low heat with half a cup of water cook the shitake mushrooms with a little soy sauce to taste.

  5.  In a  fry pan, saute ginger until golden.  Add the remaining ingredients including fried gluten balls, except the vermicelli and braise for 20 minutes on medium heat.  Add vermicelli at the last minute. Balance with salt and sugar to taste.




   Mock meat preparation:

this is the fun part.

keep going, wash wash wash..

this is what you get in the end.

next step, deep fry them

Seaweed cookie (CNY bakes)

        According to Lydia,  Mayonnaise is optional here, adding it would certainly delivers extra       flavour. Also, as said, you may add spices or adjust sugar to create your own taste.

        Thanks Lydia for the beautiful cookie :)

Recipe:  My Kitchen (Lydia Teh)
Ingredients
125g unsalted butter, softened
50g icing sugar
Pinch of salt
1 whole egg beaten
2 tablespoons mayonaise (Japanese brand)
90g cake flour
10g corn flour
1/4 teaspoon baking powder
2 tablespoons seaweed powder

Method

1.  Combine butter, icing sugar and salt in a bowl.  Beat mixture till fluffy and creamy. Stir in mayonnaise and mix well.

2.  Add egg in batches and mix well after each addition.

3.  Add in seaweed ( reserve some for topping), sift in flours and baking powder. Mix till it is just combined.

4.  Transfer soft batter into a pastry bag and squeeze onto a baking tray lined with baking paper.

5. Sprinkle some seaweed powder over the surface.

6.  Bake in pre-heated oven at 150C for 15 to 20 minutes.

7.  Let it cool completely, store in air-tight container later.

yummy!

Mini egg cake (CNY Bakes)

     
                         I made it mini sizes, just good for my CNY celebration.

        Recipe: Alex Goh baking craft series / Rasa Malaysia
     Ingredients
    4 large eggs
    200g castor sugar  ( I reduced to 180g)
    Pinch of salt
   1 tsp baking powder
   All purpose flour  180g
   35g oil























  Method

  1. Pre-heat oven to 180C/350F.

  2. Whisk eggs,  castor sugar and salt until light and fluffy ( I used mixer).

  3. Fold in sifted flour and baking powder with rubber spatula, mix until all well combined.

  4. Add oil lastly, well mixed.

  5. Pour into greased and floured 3.75 x 2 inch flora cupcake moulds, or paper lined muffin tin ( I used different mould pans here).

  6. Bake in middle rack for 20 minutes.

  7. Remove cakes from the moulds immediately after baking. Set aside to cool.

Hup Toh Soh ( Walnut Biscuit--CNY Bakes)

                 Aroma from the Walnut and peanut oil...very fragrant indeed.

 
        Recipe: Messy Witchen
       Ingredients

        90g plain flour
        1/2 teasppon bicarbonate of soda  ( I reduced to 1/4 teaspoon)
        1/2 teaspoon baking powder ( I reduced to 1/4 teaspoon)

        70-80ml preferably peanut oil   ( I used only 70ml)
        40g icing sugar
        1/4 salt ( original 1/8 teaspoon)
        1/2 teaspoon vanilla extract (optional)
        40g walnut (roasted and coarsely grinded)
        1 egg yolk, lightly beaten  ( for egg wash)

       Method

       1.  Sift flour, soda and baking powder in a bowl.  Mix and well combined. Set aside.

       2.  In another bowl, pour in oil, salt and vanilla (optional).  Mix  until salt dissolved.

       3.  Add flour and walnuts, mix everything into soft dough.  Roll into 10g each, flatten a bit using the back of the spoon.  Egg wash.

       4.  Bake in pre-heated oven 170C about 15 to 20 minutes, or until it turns golden brown.

Peanut cookie ( CNY Bakes)

               Love these MUST have cookies for every Chinese New Year, never get tired ot it.

                     It just melts in your mouth right away once you bite into it.

Good recipe.

      Recipe: A table for two (Billy Law)
    Ingredients

    300g peanut, grounded finely
    200g castor sugar
    250g plain flour
    200ml oil (use sparingly and use only enough to bind the mixture, around 150ml- 170ml)
    1 teaspoon salt
     handful peanuts, halved
    1 beaten egg (  for egg wash)




     Method
     1.  Sift flour, salt and sugar into the peanut mixture.  Mix and combine well.

     2.  Drizzle half of the oil to the bowl, hand knead to mix it well.

     3.  Pour the remaining oil, still kneading until sugar is melted.  Roll to a ball, a tablespoon for each ( if crumble, add oil). Put the halved peanut on top of each ball, finish with egg wash.

     4.  Bake in pre-heated oven for 17 minutes or, until golden brown.

ready for baking

Pork Jerky ( Bak Kwa )

Rich and sweet Pork Jerky

                                              I made this twice, a very good recipe.

      Recipe from: NasilemakLover
      Ingredient:

      450g minced pork ( at least with 10% fat)
      100g sugar
      1/2 tbsp chinese rice wine
      1/2 tbsp fish sauce
      1/2 tsp dark caramel soy sauce
      1/8 chinese five spice powder
      a dash of pepper
      1/2 tsp - 3/4 tsp salt
      2 tbsp honey


      Method ( with alteration, uses stainless steel racks)
      1.  In a large bowl, mix all ingredients using a pair of chopsticks.  Keep stirring in a clockwise fashion until minced pork becomes gluey, wrap and let it rest in the fridge for several hours.

      2.  Spread out minced pork on a baking sheet, place another sheet over it. Roll gently to even out the meat. Invert and let it sit on the racks ( see pictures below).

      3.  Bake in a pre-heated oven at 160C for 20 minutes ( I placed it on middle shelf of oven).  Remove from the oven to let cool it a little. Now,  using scissors or a pizza slicer, slice into pieces. Meanwhile adjust oven temperature to 240C,  when the heat is right,  grill the side with the mesh lining facing the top for 10 minutes. Turn to opposite side and grill further 7 minutes.  When the edges get a bit burnt, it is done.  (note: every oven is different,  I used 220C and shorter time with my oven. So, standby the side and watch very closely, to avoid burning the pork jerky.

Note:
Using racks would certainly produce really nice and thin Bak Kwa ( my personal preference of the texture here)

Brush oil on the racks to avoid meat sticking to it.

                                                                                                                                                                                                                                                                                                                                    

take half of the portion of  the prepared meat, spread it out roughly this way
( baking paper underneath)

                                                                                                                                                                                                                                                                                                                                                  

another baking sheet over the meat, roll it gently to even out nicely.

lift top layer of baking paper,
lay a rack over it and ready to invert it now.

now got it inverted

all preparation work done
ready to get baked

after baked 20 minutes, remove pork out of the oven, inverted.
A chopstick helps to release pork from the rack.

cut them in squares..

cutting done, ready to get it grilled,  mesh lining facing top

highest shelf, closest to the hot element.
watch very closely, careful not to burn your pork jerky.




Done!

we had fried rice for lunch, might as well add in these sweet gluey tasty bak kwa, too good.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            

Water chestnut cake

 
     Water chestnut cake is refreshing, perfect as Summertime dessert.  It is also one of the usual dessert that Cantonese would like to have for their Chinese New Year celebration.

 I have made this many times for the family gatherings.  We all loved it.  It is very good dessert.
 Best eaten when it is chilled.





Recipe from: Christine's recipe
Yield: one square pan 15.4cm x 5cm (depth)
Ingredients:

600ml water
100g water chestnut flour
2 tsp corm starch / cornflour
2 tsp oil
50g white sugar
50g brown sugar, finely chopped
8 water chestnuts, fresh / frozen / canned, roughly chopped

Note: I made double batches here

You can easily get these ingredients from the Asian grocery shop

Dissolve the sugars
 chopped chestnut and flour mixture ready by the side.

In low heat, constantly stirring the mixture until it thickens

It has thickened and ready to be steamed.

transfer to a greased pan, covered with aluminium foil
ready to get steamed

done and let it cool completely

inverted

Method
1.  Grease pan with a little oil.

2.  Prepare a few things :
a. chopped brown sugar.
b. dissolved chesnut flour and corn starch with 300ml water.  Drain through a fine sieve. Stir in the oil and mix well.
c. chestnut finely chopped

3.   Bring chopped brown sugar, white sugar into a large pot filled with 300ml water.  Get it boiled. Add in chesnut. Now, lower heat,  gradually stir in flour mixture. Constantly stirring until mixture become thickened and smooth (note: careful not to burn the bottom).

4.  Immediately pour the batter into the prepared greased pan.  Wet a spoon, now level the surface of the top. Cover the batter with a foil. Get it steamed for 30 to 35 minutes, insert a skewer deep down, if it's come out clean, it's done.

5.  Remove from the steam, let it cool completely ( I normally let it rest in fridge overnight).

6. Slice it into pieces, best eaten after chilled.  Or, you may like to get it pan fried.

cooling dessert