Matcha Cream Cheese Pineapple Rolls (绿茶奶酪凤梨卷）

Posted on November 22, 2015 by Kenneth Goh

INTRODUCTION

I have my popular Golf balls pineapple tarts in this post Golf Ball Pineapple Tarts (凤梨酥）- Part 2

I also have the open face traditional pineapple tarts in this post: Open Faced Pineapple Tarts (凤梨挞）

In this year, I have issued the Taiwanese Pineapple Cakes in this recipe: Taiwanese Pineapple Cake (台式凤梨酥）

But I am lacking another popular pineapple tarts recipe in the form of rolled dough or pineapple rolls.. So I thought this year I will share with readers this pineapple rolls to make my pineapple tarts recipes complete.

I am rather unhappy with my new kitchen gadget, the special rolling pin for this pineapple rolls. I did not research before I bought this cheap gadget in a bakery shop.. When I tried to use, I found that it is not as easy as what I thought. In fact, it is quite tough as the dough is pressed and difficult to roll.

Subsequently, I search in the internet and I found that there is another type of pump which will give a better shape for rolling. I would advise if you do not have any gadget and intend to buy, do buy those that come with a piston type.

In the previous year, many readers are asking me if I have any cream cheese pineapple tarts dough recipe, so i have decided to incorporate this cream cheese and added a green tea flavouring. The taste is delicious and texture is nice but personally, I would prefer the traditional golf balls type of pastry which you can refer to the post above.. But if you are looking for a change, you can always tried this..

I have a big Kenwood Chef mixer, and at time it becomes a burden for the preparation of a small quantity of dough or creaming with butter. Therefore, I have resorted to the use of a food processor in the preparation of dough. This is not a must, you can always use the traditional “rubbing method” or “creaming method” of creaming butter and sugar until light and fluffy. Feel free to use the method that are most suitable to your work flow.

If you need quick and easy pineapple jam recipes, you can refer to this post: Quick and Easy 30 minutes Homemade Pineapple Jam (30 分钟简易凤梨酱）

WHAT IS REQUIRED

Servings: About 30-40 rolls depending on size

400 grams of ready made pineapple jam (divided into 40 pineapple jam rolls of about 10 grams each)
400 grams of cakes flour (10% or 25 grams can be substitute with corn flour or custard powder)
125 grams of cold butter
125 grams of cold cream cheese
30 grams of icing sugar
One egg (lightly beaten)
1 teaspoon of matcha green tea powder

Note that this dough can also be used for golf ball pineapple tarts and open face pineapple tarts

STEPS OF PREPARATION

Shape the pineapple jam into an oblong shape of your desired size. In this illustration , it is about 2 cm long with 1 cm diameter.

In a food processor, place the butter, cream cheese, flour , icing sugar and green tea powder, pause blend for 1 minute until the flour and butter and cream cheese combined and become crumble form. Add the beaten eggs, pause blend again until it forms a pliable dough. If it is too dry, you can add milk tablespoon by tablespoon. If it is too wet, you can add flour tablespoon by tablespoon . Do not over blend as it may yields gluten that make the dough chewy. Normal creaming method of beating butter, cream cheese and sugar until light and fluffy can be used too.

Transfer the dough out to the work surface, if it is too soft, chill in the fridge for 15-30 minutes or until it is easier to handle.

Pre-heat the oven to 160 degree Celsius.

Take some portion of the chilled dough, place on top of a baking paper, put another piece of baking paper on top, roll it to about 3-4 mm thickness. Take away the top covering baking paper, use the special rolling pin to roll it once for the pattern to appear. Take one dough and roughly measure the size the required. Cut into required size using either a knife or pizza rolling knife.

Carefully turn over the dough, put a pineapple jam on top on one part of the dough and it ensuring that all the jams are covered. Transfer the pineapple rolls to the baking tray, egg wash if preferred and baked in the pre-heated oven of 160 degree Celsius for 12-15 minutes.

For egg washing, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift before application.

CONCLUSION

i believed this must be one of my ugliest looking batches of pineapple tarts .. Though taste is good but I believed the look can be further improved. Do give it a try if you wanted a change this year.. It is still melt in the mouth with tint of green tea flavour in the dough. It does go well with the pineapple jam.

Hope you like the post today. Cheers and have a nice day

For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

It Is Not Chinese Dansan, It Is Western Snack Angel Wings (Les Bugnes 法国蛋散，天使的翅膀）

Posted on May 2, 2015 by Kenneth Goh

INTRODUCTION

Food history and evolution in between regions are all intertwining…. and sometimes it is very difficult to know who have invented a particular cuisine.

This is not Chinese snack Dansan, (蛋散) which is commonly prepared by cantonese families during Chinese new year. It looks alike but the ingredients apparently are different.. It has butter and it is commonly found in most European countries with different name. In English, it was called Angel Wings. However, since I get this recipe from a French website, it was name as Les Bugnes.

As per Wikipedia:

“Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations.” (Source: http://en.wikipedia.org/wiki/Angel_wings)

I really love this snack. It is very crispy and aromatic.. I passed the bottle to my children and asked them to take one each to try and they return to me the empty bottle.. I should have made more ..

WHAT IS REQUIRED

Recipe adapted from: My French Cuisine: Bugnes – the recipe

Servings: Prepare 20-30 pieces of Bugnes depend on sizes

125 grams of self raising flour
25 grams of butter
25 grams of white sugar
1 egg
1 /2 tablespoon of orange blossom water (optional)
Icing sugar for dusting

STEPS OF PREPARATION

Cream the butter and sugar until light and fluffy. Sift in the self raising flour, pinches of salt, orange blossom water (optional) and use the machine lowest speed to slightly mix the batter. Add eggs gradually and either use machine lowest speed to give it a quick stir. .

Transfer the dough out and lightly knead until smooth and let it rest in a bowl for at least 2 hours at room temperature. After two hours, transfer the dough out, roll them flat using a rolling pin with about 2mm thickness. Use a sharp knife to cut it into a rectangular shape of about 3 cm x 6 cm.

In the centre of the rectangle, cut a straight line of about 4 cm.. Push one end through the centre line and make it as neat as possible by reshaping on the table. Deep fry in a pot of hot oil until golden brown. In between, use a chopstick to turn over the fritter. Once golden brown, drain and dust sparingly with icing sugar before serving. Once completely cooled, store in an airtight container immediately.

CONCLUSION

You can use this recipe to prepare the Chinese snack – Dansan, However, you will need to substitute butter with lard. You can also add other flavouring such sesame and fermented bean curd. Instead of dusting with icing sugar, Chinese style is usually coated with caramelized sugar syrup or maltose. I may or may not have another recipe of the Chinese snack but what I can assure all that this recipe is delicious that I will not hesitate to recommend all to give it a try.

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Egg White Steamed Prawns (蛋白蒸虾)

Posted on February 16, 2015 by Kenneth Goh

INTRODUCTION

I believed this will be the last Chinese New Year recipe for the year of Horse before ushering the year of Goat – 2015.

When one is actively baking Chinese New Year cookies and for my recipe, one recipe portion of kuih bangkit yields 8 egg whites, one recipe portion of pineapple tarts yields 4 egg whites plus egg whites resulting from preparation of egg wash and one lapis legit will yields 30 egg whites. It is no joke if there are no immediate usage of these egg whites. Though it can be deep froze for future usage, however, is it not a better way if we can consume within the day the eggs were cracked?

I do have a few egg white recipes and if you are interested you can refer to the following post:

I am facing the same problem too and with my illustration of Authentic Lapis Legit (Spekkoek 印尼千层蛋糕）, the cake left me with 30 egg whites (about 2/3 x 60 grams per egg x 30 eggs)= 1.2 kilograms of egg whites. I have tried to use it to fry rice, preserved radish egg (cai poh nerng) and other savoury dishes.. As the Chinese New Year baking spree started, the egg white kept increasing and I have a container purely to collect egg whites..

The family do not really like sweet western desserts like meringue nest or pavlova and that prompted me to search for egg white recipe. Then I stumbled across a recipe of egg white steamed prawns from Violet’s Kitchen – 酒香蛋白蒸虾Steamed Prawns with Wine and Egg White. After digesting the recipe, i headed to my kitchen and get ready the dish for dinner. Beside the usage of egg whites, another reason that I have chosen this recipe is because I believed it is a very presentable dish during Chinese New Year reunion dinner.. If you want to prepare some prawns for the re-union dinner, why not consider preparing this dish?

WHAT IS REQUIRED

Recipe adapted from: 酒香蛋白蒸虾Steamed Prawns with Wine and Egg White.

10 medium size prawns
3 cm ginger – julienned into thin strips
1/2 cup of Chinese cooking wine
1 tablespoon of light soya sauce
pinches of salt
4 egg whites (about 120 grams) – estimated *
Dashes of white pepper
2-3 sprigs of spring onion – cut into 4-5 cm length
1-2 tablespoons of shallot oil.

* The amount of egg whites will depend on your steaming plate. If it is deep, more may be required. The egg white should be adequate to half covered the prawns.

STEPS OF PREPARATION

Use two skewers to pierce the prawns near the head and near the tail. The main purpose is to straighten the prawns after it was cooked. Marinate the prawns with the salt, white pepper and Chinese cooking wine for 15-20 minutes. At the bottom of the steaming plate, put half of the shredded ginger, spring onion and the marinating liquid (cooking wine and salt and pepper). Place the prawns on top.and sprinkle with remaining half of the sprinkle ginger.

Steam the prawns at high heat for 4-5 minutes. For egg whites, you can either use only the egg white for steaming or you can add 2 tablespoons of water plus one teaspoon of corn flour, beat until well mix for steaming. The second method make the steamed egg whites softer but this step is absolutely optional.

Once the prawns were steamed, pour the beaten egg white to the steaming plate until the prawns are half covered. Steamed for another 2-3 minutes or until the egg white was set. The timing of the steaming will depends very much on how deep is your plate and how much egg whites you have used. Once done, drizzle with hot shallot oil and best served hot directly from the kitchen as part of a Chinese set meal.

CONCLUSION

This post have dual purpose – one is to provide readers to utilize excess egg whites and to provide another choice of New Year Eve reunion dinner.

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Special Compilation Of Chinese New Year Cookies, Snacks And Cakes Recipes

Posted on February 14, 2015 by Kenneth Goh

INTRODUCTION

Chinese New Year is approaching and I do not think readers needs any more recipes at this very late juncture.. However, I am curious too as to how many recipes I have for Chinese New Year snacks and cookies. I feel that it is fun to do a recap on the cookies recipes..Please click on the picture or the blue title to go to individual recipe.

Nuts Crispy Brittle or Nuts Sweets (坚果脆片）

Cherry Blossom Stained Glass Cookies (樱花玻璃曲奇）

Nestum Cereal Cookies (麦片饼干)

Salted Egg Yolk Cookies (蛋黄酥饼）

Cream Cheese Bak Kwa Savoury Cookies (肉干咸香饼干）

Green Peas Cookies (青豆饼）

Melting Moments

Uppåkra (Swedish Butter Potato Starch Cookies) (瑞典马铃薯粉牛油饼干）

Chilli Shrimp Floss Cookie

Shrimp Floss Rolls aka Sambal Udang Kering Mini Rolls (虾米卷）

Arrowhead Chips (香脆慈姑片，茨菇片）

Prawn or Fish Crackers (Keropok, 炸鱼饼，炸虾饼）

Acar Timum Sarawak – a must have for Sarawakian during Chinese New Year

Snow White Mini Popiah Rolls

Crispy Crabstick Snack (酥脆蟹肉小吃）

Seaweed Fish Fillet Snack (紫菜鱼丝条）

Nian Gao Puff (酥脆烘年糕）

Peanut Butter Cornflake Cookies (免烤酥脆玉米片曲奇）

Kueh Bahulu （蛋花糕）

Pistachio and Almond Biscotti (开心果及杏仁饼干）

Golden Cheesy Bar (黄金芝士条）

Nan Khatai or Indian Short Bread Cookies (杏仁酥油饼）

London Almond Cookies (伦敦杏仁饼)

Traditional Short Bread Biscuits (英式传统牛油饼干）

Daisy Biscuits, Biskuit Semperit, Biskuit Dahlia, 挤花饼干

S Shape Butter Cookies (Kuih S)

Plum Blossom Cookies (梅花饼）

Kueh Momo or Kueh Makmur or Ghee Cookies

Peanut Cookies (花生饼）

Almond Biscuits – 杏仁饼干

Chinese Walnut Crisp–Hup Toh Soh （核桃酥，合桃酥）

Macadamia Russian Tea Cakes

Open Faced Pineapple Tarts (凤梨挞）

Golf Ball Pineapple Tarts (凤梨酥）

Traditional Kueh Bangkit

Mung Bean Cookies or Kuih Koya (绿豆糕)

Authentic Lapis Legit (Spekkoek 印尼千层蛋糕）

Lapis Horlicks

Instant Chinese Pork Jerky

Glutinous Rice Cake, Nian Gao (年糕）

Huat Kueh (发糕）

Kuey Nerng Ko (鸡蛋糕）

Radish/Turnip/Carrot/Daikon Cake （腊味萝卜糕）

CONCLUSION

I wish to take this opportunity to wish all readers a happy Chinese New Year and may all your wishes come through.

For these Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made. （While you may not used these recipe for the time being, it will be part of the collections of at least 10 E-book of Guaishushu)

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Nuts Crispy Brittle or Nuts Sweets (坚果脆片）

Posted on February 13, 2015 by Kenneth Goh

INTRODUCTION

I do not know the name of this snack and I do not have the time to really find out the background of this well like crispy nuts brittle.. What I knew is that, at times people called it Bienetta Crisp or Florentines..

The name sound so alien to me … and a search of these recipes showed that a special type of sugar powder called florenta or bienetta flour is needed.. Most recipe requires to mix the nuts with these special flours and bake in the oven to let the sugar melts, become syrup and harden when cooled.

Looking at the transparent nuts brittle, I knew that it did not go far away from the Chinese traditional snack peanut sweets.. For the making of peanut sweets, I knew rather well.. I came from a family of making confectionary and when I was young, I have seen these snacks being made.. To be more precise, the type of sugar caramelized snack which is crispy and sweet..

I am reluctant to go out and find these special flour, even if I found it, I presumed the price will not be cheap either. However, I knew the Chinese version of preparation which did not use oven and with one ingredients that Chinese snack like to use – maltose – a type malt syrup.. This wonderful ingredient appeared in many Chinese snacks..

Since I knew the ingredients, the next question is the proportion.. I have experimented twice. The first attempt is a failed attempt as I have inadequate maltose at home and it refuse to harden properly. It become a slightly chewy snack. After I get a new bottle of maltose, I experimented again and it was a great success.. A crispy brittle type of nuts sweets.. It is addictive and family members loved them very much.

WHAT IS REQUIRED

1 cup of white sugar
1/2 cup of maltose
1/2 cup of plain water
2 cups of nuts of your choice..

Note::

This illustration picture used sliced almonds, pumpkin seeds and white sesame seeds. The final picture came from the second illustration which uses only pumpkin seeds and white sesame seeds. Feel free to change to your favourite nuts. Even peanuts can also be used.

STEPS OF PREPARATION

In a non stick pan, put maltose, sugar and water together and bring to boil under medium to high heat. Ocassional stirring is required. during this boiling process, you will start to witness the bubbles being formed. These bubbles will change in size from small and gradually get bigger. The bigger the bubble, the more sticky is the syrup as water vapour are evaporated leaving the thick syrup in the pan. To test the readiness of the caramelized syrup, take a small spoon of the syrup, place it in a metal plate and cool it using a fan. If after it cooled, a transparent piece of solid sugar is formed, the syrup is considered as done. While you are testing the syrup, reduce the heat to low to avoid over caramelization.

When the syrup is ready, off the heat, quickly add in the nuts and sesame seeds. Stir until well mixed. Transfer it to a piece of baking paper.and spread as thin as possible. Quickly put another piece of baking paper on top, use a rolling pin to roll it even. While it is still warm, use a pizza cutter to cut into the desired sizes. Once completely cooled, the sweets will become crispy and shall be stored in an air tight container.

Note:

The entire process can be very fast and it is advisable that you get ready the baking paper, pizza cutter, rolling pins in advance. If properly caramelized, it will turn hard in a a minute or two. Once it turns hard, you will not able to roll and cut. Therefore, you will only have 1-2 minutes to get all action done.

The critical success factor of this recipe is the sugar caramelization.. If you off the heat too early, the water inside the syrup will inhibit the crystallization of the sugar and you will have a thick syrup type of chewy texture. If it really happens, add a bit of water, re-melt the sweets and continue boiling until it can crystallize properly.

CONCLUSION

This shall be the last 2014 Chinese New Year snack recipe this year. If you are unable to find florenta or bienetta flour, you may want to try this recipe.

For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

Hope you like the post today. Cheers and have a nice day.

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Cantonese Roast Duck (粤式脆皮烤鸭）

Posted on February 7, 2015 by Kenneth Goh

INTRODUCTION

I am very busy baking my Chinese New Year cookies and I am rushing out this post as Facebook members are waiting for this recipe for Chinese New Year reunion dinner. .So unlike my other post, this post will be rather short and without much description on this recipe..

Roast duck is very common in Singapore and Malaysia and usually sold at the roast meat stores together with roast pork and char siu. The skin are supposed to be crispy and the meat are tender and juicy.

I am not pleased with my roast duck in terms of its outlook as it looked burnt. I am still trying to “conquer” my new oven .. It seems that I still cannot understand my oven well. Part of the bird looked burnt in appearance but in fact, it is not burnt at all. I have tried eating the darkest part of the skin and it still taste delicious and not even a bit of charcoal taste. Taking images in a late afternoon worsen the picture quality, it looked even darker.. Lol.

But seriously, I LOVE THIS ROAST DUCK.. I seldom boast about my recipe but I really like the overall taste of the duck. Unlike the store bought version which is rather salty, this duck is on a sweeter side. The duck gravy after roasting is divine with a blend of sweet and salty..

This is a Cantonese roast duck recipe and I did not have any regret of trying out this recipe. After the Chinese New Year, I will try roasting another duck purely for another session of picture taking.

WHAT IS REQUIRED

Recipe adapted from: VANESSA’S CANTONESE ROAST DUCK RECIPE | Peay …

One duck of about 1.5-2 kg

Dry marinade

1 teaspoon of salt
1/2 teaspoon of Chinese five spice powder
1/4 teaspoon of Sichuan peppercorns powder

Liquid marinade

3 tablespoons of dark soya sauce
2 tablespoons of Hoisin sauce
2 tablespoons of Chinese cooking wine
2 tablespoons of white sugar
1 tablespoon of minced garlic
1 tablespoon of minced ginger or ginger powder
1 tablespoon of cooking oil
2 star anise, broken into pieces

Blanching liquid

20 cups of water
2 tablespoons of dark soya sauce
1/3 cup of maltose
1/4 cup of Chinese cooking wine
1/4 cup of white vinegar

STEPS OF PREPARATION

Wash the duck, pat dry with kitchen towel, rub the duck with the dry marinade. Let it marinade for at least 2 hours in the refrigerator. Purpose of this step is the make the duck meat tasty.

Meanwhile, in a frying pan, put one tablespoon of cooking oil, sauté the minced garlic, minced ginger (ginger powder), star anise until fragrant. Add in all the other liquid marinade sauces and liquids, bring to boil and let it simmer for 2-3 minutes. Off the heat and set aside for later use.

After 2 hours, open the duck cavity and poured the cooked liquid marinade inside the duck cavity. Use a needle with a thick thread to sew and seal the duck cavity. Purpose of this step is to prevent the blanching liquid from entering the duck cavity in the next step.

Meanwhile, put all the blanching liquid ingredients in the big wok or pot. Bring to boil.

Once the blanching boils start boiling, pour the hot liquid over the duck repetitively until all the skins have contracted. I have repeated this step four times (meaning boiling, blanching, boiling blanching, boiling blanching, boiling blanching using the same liquid). Pat dry the duck using some kitchen towel. Either air dry or sun dry the duck for 3-4 hours. I have put my duck uncovered in the refrigerator for about 3 hours. By then, the skin will be quite dry.

Pre-heat the oven to 200 degree Celsius.

Place the duck on a aluminium tray lined with baking paper. Roast the duck in the pre-heated oven of 200 degree Celsius for 30 minutes with the position of duck breast side up. Turn the duck and baked continue baking for another 20 minutes. Turn the duck back to its original position and roast for another 10 more minutes or until the colour of the duck is rich browned. When the inner temperature reaches 80 degree Celsius, the bird is considered as cooked.

Once the duck have slightly cooled, cut and remove the string and let the meat juices and marinade drain to a bowl. Cut the duck into preferred sizes and drizzle with the meat juices collected earlier.

CONCLUSION

After this attempt, I seriously believed that roast duck is not as difficult as what I thought earlier. Once again, I loved this roast duck for its delicious taste and the failure of the outlook is possibly due to the temperature unevenness of the oven.

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Nestum Cereal Cookies (麦片饼干)

Posted on February 2, 2015 by Kenneth Goh

INTRODUCTION

Nestum is a baby cereal and has its unique aromatic fragrance..Since young, I love Nestum. Even until today, Nestum is still my choice of breakfast cereals..

Using baby cereal to make into cookies will definitely yield an aromatic cookie… I have added milk powder to enhance the flavour and I am sure readers will concur with me that milk powder blends well with this baby cereal.

When the cookies were just out of the oven, I was rather shocked that the cookies’ exterior seem to be very hard. I am worry that something went wrong. When it cooled down completely and when i take a first bite, I found it is an enjoyment after breaking the crust and proceed to bite the interior .. It is addictive and asking my kids to try and both concurred that it is a nice cookie.. At least they like it.

Round shaped cookies are more difficult to bake but if you prepare the cookies in a disc or saucer shape, it will be easier to become crispy and shorten the baking time considerably. As such, this cookie need some close monitoring as the baking time depends very much on your shape and oven temperature.

WHAT IS REQUIRED

Recipe inspired from : Cornflakes Cookies / Cereal Cookies – Look See Eat

Servings: about 40-50 cookies depends on size of cookies

100 grams of butter – at room temperature
135 grams of fine sugar or icing sugar
100 grams of plain flour or all purpose flour
50 grams of potatoes starch or corn starch (not in picture)
50 grams of milk powder
1 egg
80 grams of Nestum baby cereal
Some mini paper cups

STEPS OF PREPARATION

Pre-heat the oven to 170 degree Celsius.

Cream butter and sugar until light and fluffy. Add eggs gradually and beat until well combined. Add in the sifted milk powder, plain flour, potatoes starch and if you prefer, a tablespoon of Nestum baby cereals. Use the machine’s lowest speed to stir for a minute or two until well mix and form a pliable dough. Scoop a teaspoon of the dough, roughly shape round, put in a bowl of Nestum baby cereals. Roll sparingly. Transfer the dough to the paper cups and bake in the pre-heated oven of 170 degrees for 15-20 minutes or until it become golden brown.

Note:

Temperature control is important and timing will very much depend on the shape of the cookies. Disc or sauce shape cookies are crispier than round cookies and timing will be shorten considerably (about 10-15 minutes) .

Instead of baby cereal, breakfast cereals such as corn flakes can be used. However, the corn flakes will need to be pound until fine they resembling the size of Nestum baby cereals.

CONCLUSION

It is a crispy cookie which is different from the other Chinese New Year cookies that melts in the mouth. The first bite felt some hard crust as you continue to bite, you will feel the softer inner part full of cereal fragrance and the second cookie should be in your hand by then.. Haha … For those who like baby cereal like me, you may want to give it a try.

Hope you like the post today. Cheers and have a nice day.

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Salted Egg Yolk Cookies (蛋黄酥饼）

Posted on February 1, 2015 by Kenneth Goh

INTRODUCTION

My Chinese cookies post should almost come to an end in a few days and I will be concentrating to bake my Chinese New Year cookies. Meanwhile, I have many savoury dishes recipes lined up for the readers…Some will include the usage of excessive egg whites that you have while baking Chinese New Year recipes.

In recent years, salted egg yolk cookies are rather common after being promoted by other bloggers though I have only seen it this year. Imagining the taste, I tell myself I must give it a try since I have all the ingredients at home..

After baking so many cookies for these two years, to be exact at least 30-40 types of cookies, I believed that I can easily come out with a recipe that is acceptable to suit my taste buds.

My experiment was extremely rewarding, it is a really melt in the mouth cookies that have some buttery salted egg yolk taste. I really loved this sandy cookie as it tastes rather different from the others.

WHAT IS REQUIRED

Servings: About 50 small cookies

2 salted cooked egg yolk (if uses salted raw egg yolk, will need to steam until firmed)
60 grams of butter
70 grams of plain flour or all purpose flour
30 grams of milk powder
30 grams of potatoes starch
30 grams of icing sugar
1 egg yolk for egg washing
2 tablespoons of sesame seeds for decorating

STEPS OF PREPARATION

Pre-heat oven to 165 degree Celsius.

Cream the butter, icing sugar and salted egg yolk until light and fluffy. Sift in all the flours (milk powder, potatoes starch and plain flour). Fold until it form a pliable dough. Transfer to a lightly floured surface. Roll to about 1 cm thickness.

Use your preferred mould to mould the dough. Transfer to the baking tray. Egg wash (1 egg yolk with 2 drop of water) and sprinkle with some sesame seeds (Black or white). Bake in the pre-heated oven for 12-15 minutes for 165 degree Celsius. Let the cookies rest in the baking tray completely before store in an air tight container. Note that this cookies is very fragile when it is hot. Even when cooled, handle with care as it is sandy and melt in the mouth.

Note

This is a rather sticky dough, pat your hands or dust the dough with more flour during shaping. You may need to floured the mould too before shaping.

CONCLUSION

Another simple recipe and I did not regret preparing this. It is a rather rich cookie as salted egg yolk blends extremely well with butter as opposed to the use of vegetable shortening. The cookies are supposed to be sandy and melt in the mouth with salted egg yolk buttery aroma.

Hope you like the post today. Cheers and have a nice day.

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Cream Cheese Bak Kwa Savoury Cookies (肉干咸香饼干）

Posted on January 31, 2015 by Kenneth Goh

INTRODUCTION

Bak Kwa or pork jerky is definitely not new.. It appeared at least 2-3 years ago especially among the English speaking Facebook Group and blogs. Therefore, this exotic cookie’s concept is not mine but the recipe is developed by me.

It is rather funny if I go and buy the expensive bak kwa just to prepare this cookie. Since i am preparing some homemade bak kwa the day before, I have decided to use the bak kwa for my cookies. I regretted to have eaten all the trimmings during the day of preparation. Otherwise , this preparation will be an ideal way to get rid of such trimmings.

If you are interested in the preparation of home made bak kwa, you can refer to this post: I Have No Patience And I Prepared My Instant Bak Kwa–Instant Chinese Pork Jerky

For this recipe, cream cheese is added to soften the dough, I believed a slightly sandy cookies is great for this cookie as opposed to the hard crispy type. In addition, the slight cream cheese flavour do blend well with the other ingredients in the cookies. Since meat is used, I have opt to make it a savoury cookie. I find that savoury cookies always stand out in a tray of sweet cookies. Other savoury cookies include cheesy gold bar, shrimp floss cookies and etc. However, if you prefer a sweet cookie, you can easily substitute the seasoning with a small quantity of salt.

As for the design, It is up to individual. In the internet, such cookies can be in a form of round shape, square shape or even cut out shape. I do not have many moulds and I just used a small mould used for pineapple tarts. Instead of putting pineapple jam in the centre, I placed a piece of bak kwa in the centre.

WHAT IS REQUIRED

Servings: About 50-60 small cookies depends on size

200 grams of plain flour
80 grams of butter
60 grams of cream cheese
75 grams of bak kwa (pork jerky)
Pinches of salt*
1/2 tablespoon of cooking wine (optional)*
1/4 teaspoon of chicken stock powder *
1/8 teaspoon of five spice powder*
Additional 150 grams of bak kwa for decoration (optional)

If you prefer a sweet cookie, omit items mark (*) and replaced with 50 grams of castor sugar.

STEPS OF PREPARATION

Pre-heat the oven to 170 degree Celsius.

In a food processor, blend the pork jerky until small bits. Add the cream cheese and butter, blend until well combine. Add the flour, follow by the seasonings and wine. Blend until it form a pliable dough.

Transfer the dough out on a light floured surface or clingy wrap. Roll it flat. Use your preferred mould to mould the dough. If you are using pineapple tarts mould, use some thing to cut the bak kwa into a round shape (I used piping nozzles). Place a piece of the bak kwa at the centre of the dough. Bake in the pre-heated oven of 170 degree Celsius for about 12-15 minutes. Let the cookies rest in the tray for 5 minutes before transfer to a wire rack for complete cooling.

CONCLUSION

Remember to save the trimmings of your home made bak kwa for this cookies. If you like it sweet, just forget about the normal seasonings and substitute with 50 grams of sugar. The cookies are supposed to have a five spice fragrant, sandy with some bak kwa bits to bite with.

Hope you like the post today. Cheers and have a nice day.

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Green Peas Cookies (青豆饼）

Posted on January 29, 2015 by Kenneth Goh

INTRODUCTION

I am sorry that the post have delayed for quite a while as I was busy preparing some other cookies.. Chinese New Year is a period where cookies were served to guests and I found that there are just too many cookies being sold in the market.

I have a bad habit of stopping by cookies store whenever I passed by. I will browse through the cookies sold and found the recipes that I have yet to issue a post. In fact, I found that there are just too many cookies that I have never blogged even though my E-book already has more or less 25 recipes.

One of them is this green peas cookie. I remembered many years ago when I first saw it in Singapore, I bought one bottle and gave it to my brother as gift. He loves it but I have forgotten until I read it in Facebook Group recently. I told myself I must give it a try..

In this illustration, I have grind my own green peas. I have used the coated green peas which is not really advisable. If reader can get the non-coated green peas, it will be easier. If you can get hold of ready processed green peas flour, this recipe will be a very busy recipe..

WHAT IS REQURIED

Servings: About 60 cookies depend on size

200 grams of green pea (preferably without coating) or green pea powder
150 grams of plain flour
150 grams of peanut oil or other cooking oil
130 grams of icing sugar
50 grams of corn starch or potatoes starch
1 egg yolk for egg washing

STEPS OF PRPARATION

Pre-heat the oven to 170 degree Celsius.

In a food processor, blend the green peas until as fine as you can. Sift the blended green peas powder to a bowl of icing sugar, corn starch and plain flour.

Transfer the flour mixture back to the food processor, add the cooking oil or peanut oil gradually, blend until it forms a pliable dough. Transfer out to a lightly floured surface. Roll out flat and use some cutters to cut into smaller pieces. Gather the sides and perform the same until all the dough are divided.

Take a portion, shape round and slightly press down using your finger. Egg wash the cookies using beaten egg yolk. Use some utensils (chopstick, satay stick etc.) to create your desired pattern. Bake in the pre-heated oven of 170 degree Celsius for about 15-20 minutes or until your desired colour tone. Your cookies will be rather fragile when hot. Let it rest in the baking tray for 5-10 minutes before transfer to a rack for complete cooling. Once completely cooled, store in an air tight of container.

Note:

Colour of the cookies will depend on the green peas you used. Some are very green whereas some are lighter. If prefer, you can buy the ready processed green pea powder in the bakery shop.

CONCLUSION

This cookie is rather easy to prepare if you use ready processed green pea powder. Remember that if you are able to find green peas without coating, please use that… It is melt in the mouth if handling are light and baking time is correct. Over baking of this cookie will make it hard.

Hope you like the post today. Cheers and have a nice day.

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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INTRODUCTION

Acar Timum Sarawak – a must have for Sarawakian during Chinese New Year

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