Updated Recipes Issued For http://www.guaishushu1.com from 14 December to 26 January 2016

INTRODUCTION

I am sorry that I did not updated this old blog since i have the new blog http://www.guaishushu1.com. However, this blog is still alive.

Just an update, the 24 posts that I have issued in the last weeks are as follows. Please click on the title or picture to go to individual recipes in the new blog. If you are following my old blog www. https://kwgls.wordpress.com, I would appreciate if you can follow the new blog too..

Due to the transition to this new blog, I have in in fact missed out a lot of readers of the old blog (https://kwgls.wordpress.com) who are still not away of the new blog http://www.guaishushu1.com. I just hope that they have a chance to see this update and follow me to get new recipes. On and off, I will update this blog and some sections of the old blog will be closing soon after Chinese New Year.

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SPECIAL COMPILATION OF 80 CHINESE NEW YEAR RECIPES–PART 1–Cookies, Snacks and Cakes ( 80 春节食谱汇编 1–糕点和曲奇）

Poon Choi aka Peng Cai or Basin Dish (盆菜）

Red Bean Niangao (红豆年糕）

Auspicious Koi Agar Agar (吉祥鲤鱼燕菜）

Agar Agar Sweets (燕菜糖）

Monkey Fortune Biscuits (猴王贺饼）

Chickpeas cookies (马豆酥）

Cashew Nut Cookies (腰豆酥饼）

Coffee Cookies (咖啡曲奇）

Chinese Almond Biscuits (杏仁酥饼）

Oreo Milky Biscuits (Oreo 奶香饼干）

Traditional Flower Moulded Chinese New Year Snack–Honeycomb cookies, Kuih Loyang aka Kuih Ros (蜂巢饼或糖环）

Kampar Chicken Biscuit （Kai Zai Paeng or 鸡仔饼）

Lemon/Orange Meringue Kisses or Ice Cream Cookies (香橙蛋白霜饼/冰淇淋饼）

Prune Lapis (黑枣千层蛋糕）

Special Compilation On Egg White Recipes (蛋清食谱特别汇总）

Braised Egg Whites (卤蛋白）

Classic Cottage or Shepherd Pie (牧羊人馅饼）

Korean Ginseng Chicken Soup–Samgyetang (삼계탕 韩式人参鸡汤)

Braised Sea Cucumber With Minced Meat (海参酿肉)

Chinese Preserved Radish Steamed Fish (菜脯蒸鱼）

Sambal Stingray (烧烤魔鬼鱼）

Sichuan Style Dried Fried French Beans (干煸四季豆）

Mixed Fruit Log Cake (杂果树桐蛋糕）

 

 

Chinese Fried Tofu Shrimp Balls–Pipa Tofu (琵琶豆腐）

Please refer to the new blog for recipe: http://wp.me/p6ZBR0-8ud or click on the pictures below.

Garlic Naan Bread (蒜香印度烤饼）

 

Please refer to the new blog for recipe: http://wp.me/p6ZBR0-8tA or click on the pictures below.

Coleslaw KFC Copycat (凉拌卷心菜)

Please refer to the new blog for recipe: http://www.guaishushu1.com/coleslaw-kfc-copycat-%E5%87%89%E6%8B%8C%E5%8D%B7%E5%BF%83%E8%8F%9C/ or click on the pictures below.

 

Sweet Peppery Meat (胡椒肉）

INTRODUCTION

Dear readers, this is a transition period for relocating my blog from Http:kwgls.wordpress.com to my new Humble blog http://www.guaishushu1.com.;

As such all the new recipes will be posted here..Therefore, for this recipe, I hope that you can go to my new blog by clicking HERE. or click on individual pictures  to read the recipe. I also hope that you can subscribe blogs from  http://www.guaishushu.com. Presently there are still many teething problems there which I hope to sort out as soon as possible.

Thank you and have a nice day.

Oreo Muffins (Oreo 小松饼）

INTRODUCTION

Oreo is a trendy cookie and it seems that any recipes that have Oreo cookies will receive great attention. It is definitely one of the most successful product that Nabisco has introduced.

My kids loved to eat Oreo and since I have a packet at home, I thought I might as well churn into some Oreo muffins and share with readers. Since October 2014, I has only shared one muffin recipe  it is time to create some recipes.

You will be surprised that readers who excel in the preparation of chiffon and ogura cakes failed terribly in the preparation of muffins. Again, for muffins, not to over mix the batter is critical.

Essentially, muffin is just a mixing of dry and wet ingredients lightly and swiftly.. Unlike other cake batters that need to mix until well combined, always remember that lumpy batter is acceptable or recommended for muffins. If you stir too much, gluten will be formed and your muffin will become kuih like structure.

Preparation of muffins is fast, baking is also fast and taste is good. It is very suitable for working mothers.

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WHAT IS REQUIRED

Servings: 6-7 medium muffins depend on size.

• 125 grams of butter (melted)
• 125 grams of brown sugar or castor sugar
• 120 grams of self raising flour
• 100 grams of Oreo biscuits
• 50 grams of fresh milk
• 2 eggs
• 1/8 teaspoon of baking soda (optional)
• Extra 2-3 Oreo biscuits for toppings

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STEPS OF PREPARATION

• Pre-heat the oven to 180 degree Celsius.

• Melt the butter in the microwave. Add the beaten eggs and milk , stir until well combined. Set aside.

• In a food processor, blend Oreo biscuits until fine. If you do not have a food processor, you can always put in a plastic bag and use something hard to pound it .

• In a mixing bowl, put self raising flour, baking soda, brown (or castor) sugar , stir until well mixed.Make a well in the centre.  Gradually pour the egg and butter mixture. Use a fork or tablespoon to lightly and swiftly mix the batter. Note that lumpy batter is acceptable.

• Transfer the batter to the muffin cups filling at least 80% full. Top with additional Oreo crumble if preferred.  Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or when a skewer inserted into the centre comes out clean. Timing will depend on size of muffin and individual oven. Muffin taste better after one night of resting.

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CONCLUSION

All muffin recipes are simple and straight forward and do give it a try if you are an Oreo  fan.

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

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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.

Christmas Wreath Bread (圣诞花环面包）

INTRODUCTION

It is my own wish to share one Christmas bread recipe per year for the reader and this year I have decided to share a wreath bread..

Actually, Christmas wreath bread is nothing difficult and I have lots of idea how it should be done. As long as the bread is shaped in a circle, it can be called a Christmas wreath bread.

I have amended the design along the way and I can’t exactly tell you the measurement of each part of the dough required. Well, for the leftover dough, I have used it to make it into buns shape ..For this bread, I have added mixed fruits to the bread but this is optional.

To be frank, as I am not a Christian, I do not know exactly what is a Christmas wreath.. Therefore, I assumed many non Christians may not know too. As per http://www.holidayinsights.com/xmas/wreaths.htm,

“Wreaths have been used as a decorative sign of Christmas for hundreds and hundreds of years. Christmas wreaths can adorn any part of your home, inside or out. In many homes, this symbol of growth and everlasting life can be found both inside and out. It is common to find a number of wreaths on doors, over the mantle, or hung in windows.The wreath has significant meaning for the season. It’s circular shape represents eternity, for it has no beginning and no end. From a Christian religious perspective, it represents an unending circle of life. The evergreen, most frequently used in making wreathes, symbolizes growth and everlasting life. Holly branches have thorns. When used in a wreath it represents the thorn on Jesus’ crown when he was crucified. Bright red holly berries symbolize Jesus’ blood that was shed for us.”

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WHAT IS REQUIRED

Servings: Prepare one big size wreath bread

• 500 grams of bread flour
• 100 grams of sugar
• 5 grams of salt
• 11 grams (1 packet) of instant dry yeast
• 30 grams of butter
• 1 egg
• 220 grams of lukewarm  water
• 150 grams of dried fruits soaked in orange juice or cherry wine overnight

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STEPS OF PREPARATION

• In a mixing  bowl, mixed all the ingredients  together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. After 5 minutes, change from medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. Add the drained soaked dried fruits and knead for another 1-2 minutes until all the fruits are incorporated to the bread dough.

• Transfer the dough out to a lightly flour surface.  Lightly knead for 1-2 minutes and let it proof until double in size. Cover the dough with a wet towel or clingy wrap. Proofing time will depends on the weather but it will take about more or less 30 minutes in Singapore weather.

• Take some dough, use a rolling pin to roll it to about 1 cm thickness. Use a round cutter to cut the dough and place a piece the dough to the baking tray. Cut the second dough and place half way on top of the first dough. Perform the same for the others until a round circle is form . This part shall used up about at least 60% of the dough but that depends very much on the size of your round cutter and wreath diameter.

• Take some dough and shape it into a small ball.

• Stick the small dough balls at the side of the wreath. Use hand to pinch one side of the round flat dough and the small dough balls such that they are intact with each other. Let it proof until double in size.

• Pre-heat the oven to 180 degree Celsius .

• Once the second proofing is done, egg wash the bread (one egg yolk + 1 tablespoon of water, stir until well mixed, sift and apply). and bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes. Timing will depend on the size and thickness of the wreath .

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CONCLUSION

This is a soft bread and it taste like ordinary buns. Servings shall be pull apart style and served with butter and jam. I hope this post will benefit readers who are looking for Christmas bread recipe.

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

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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.

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

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）

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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

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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.

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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

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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.

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Miso Braised Saba (味增鲭鱼）

INTRODUCTION

I have been cooking my fish using miso paste for at least a few years..

There is once when I am running out of Chinese fermented soya beans or tau cheo in my kitchen, it suddenly cropped out from my mind to substitute these tau cheo with miso paste.. Yes, the taste blends very well with what I am cooking. In fact, I found that it is an extremely good substitute for miso since miso is in a paste form whereas we need to break the fermented soya beans for the flavour to develop in our cooking.

Taste is slightly different from tau cheo but delicious. Out of my curiosity , I goggled “ Miso Saba” and apparently, Japan does have such a dish. After reading a few recipes, I have designed my own recipes which is much simpler but deliciousness will not be compromised.

Preparation is as easy as ABC with very simple ingredients and some can be omitted if desired. Since Miso is already a full flavour agent, there is not much seasonings you need to add.. What I have added is a small quantity of sugar to negate the slight saltiness.

This dish is great to go with rice and the sauce is especially tasty. Family members finished the dish in seconds.

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WHAT IS REQUIRED

Servings : 4-6 adult servings

• 2-3 Saba fillets
• 1-1.5 tablespoon of miso paste
• 1 tablespoon of Japanese rice wine , mirin (optional)
• 1/2 tablespoon of white sugar (optional)
• 3 cm of ginger, sliced
• 3 cloves of garlics
• About 2 cups of water
• 2 stalks of spring onion

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STEPS OF PREPARATION

• This step is optional if you can eat fish with bones . Turn the fish fillet with the flesh facing you. Pluck out the bones at the middle of the fish fillets.

• Put the miso paste with about  2 cups of water , stir until well combined. The volume will depends on the size of your frying pan. if your pan is big, you may need a bit more. The water should at least cover the fish .

• In a pan, put one tablespoon of oil, pan fried the fish for 1-2 minutes until the fish meat has turned beige. Add in the ginger slices and garlic cloves, sauté for 1 more minute. Add the miso solution and bring to boil. Once it boils, turn the heat to medium and let it simmer for 3-4 minutes. Before off the heat, add the sugar and stir until the sugar dissolved. Off the heat and sprinkle with chopped spring onion before serving.

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CONCLUSION

The last 2 posts on Assam Fish and Stew Halibut received quite a favourable response. Members of Facebook Group are trying out the recipes. I have therefore decided to share this recipe too. I will not insist to use Saba in this recipe, but I would recommend the use of a deep sea fish where there are more omega fatty acids and smoother meat texture. Salmon is definitely a good choice and of course good fish like threadfin fillets can always be used.

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

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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.

Chocolate Crinkles Cookies (巧克力皱纹曲奇）

INTRODUCTION

Members of Facebook Group is asking me for Christmas cookies recipe. I do have some recipes in the previous year and i thought I might also share some new recipes this year.

The recipe that i have chosen is chocolate crinkle cookies. Hmmm, I do not know when this cookie become popular and it seems that in the recent months, i have seen a few posts of this cookies.

The cookies look rather different from other cookies. It has a unique outlook resemble a mushroom . This was  resulted from the dough expansion during cooking. As it expands, a unique design is created.

It is a dark chocolate cookies that are very chocolaty , soft and chewy in the inside and firm on the exterior. Personally, I think it is a rather presentable trendy gift to be given to friends..

Preparation is very easy. The rule of soft chewy cookies is not to over bake the cookies. If you prefer crispy cookies, you will need to  extend the baking timing.

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WHAT IS REQUIRED

Servings : About 25-30 cookies

• 50 grams of butter, at room temperature
• 200 grams of dark  cooking chocolate
• 80 grams of white sugar
• 2 eggs
• 200 grams of self raising flour
• 1/8 teaspoon of baking soda
• 100 grams of icing sugar (for dusting)

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STEPS OF OPERATION

• Microwave the cooking chocolate for 1 minute. Set aside for cooling. You can also melt the chocolate using ban marie method.

• In a stand mixer, cream the butter and sugar until light and fluffy. Add the melted chocolate follow by the eggs. Beat until well combined.

• Sift in the flour and baking powder, use the machine lowest speed and stir until well combined. Chill the dough in the fridge until the dough is firm enough and does not stick to your hand .

• Pre-heat the oven to 165 degree Celsius.

• Take about 1/2 tablespoon of the dough, use hand to shape round and put it in the bowl of icing sugar. Roll it and let the dough coat as much icing sugar as possible. Transfer to the baking tray and leave adequate space for expansion. (at least 5-6 cm apart)  Bake in the pre-heated oven of 165 degree Celsius for 8-10 minutes or until the edges are slightly firm.

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CONCLUSION

This cookie is addictive and definitely suitable for a chocolate lover. I have already cut the sugar by 20% in this recipe and I will not recommend any further reduction. I hope this will benefit those readers who are looking for some Christmas cookies. You can easily modified this recipe by adding some red colouring and become a red velvet crinkle cookie.

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

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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.