Almond Flakes Cookie 杏仁片饼干, simply crispy !

I found a good recipe i.e Almond Flakes cookie which only use egg white(a lot of egg white leftover after making cookies recently), and this cookie is simply crispy and crispy...

Recipe adapted from xxx, sorry for not mentioning her name, as I couldn't find this recipe in her blog anymore, maybe she is currently selling cookies, thus she decided to delete this post.


Crispy Almond Flakes cookies (makes 15pcs)

2 egg whites
60g caster sugar
50g all purpose flour
100g Almond flakes
25g butter (melted)

1. Lightly beat egg white and sugar till sugar dissolved.
2. Add in flour, almond flakes and melted butter, combine well.
3. Spoon mixture on a non-stick baking sheet, and use the back of spoon to spread the mixture to round thin shape (make it as thin as possible).
4. Bake at pre-heated oven for 13-15mins at 160c or until golden brown.

Happy Baking !!

Dhal curry

My kids and I like to eat Dhal curry when we taking Roti Canai in the outside Indian restaurant. This time, I decided to cook Dhal curry at home. And it's a perfect vegetarian dish since you can add any vegetables you want.

-Before add Turmeric powder

-After added Turmeric powder

Dhal Curry

Dhal 250g (washed two times, then soaked in water for 2hours )
Green chili 1, sliced
Shallot 3, sliced
Garlic 3, sliced
Tomato 1, cubed
Potato 1, cubed
Carrot 1, cubed
Curry leaves 1 sprig

Water 1.5lt

1tsp Turmeric powder  (updated on 10 Sept 2015-reduce to 1tsp from 1tbsp)
1tsp Mixed Indian herbs (mustard seeds, cumin seeds &etc) ,  easily found in Indian grocery shop
Salt and sugar to taste

1. Heat oil in a wok, add in shallot, mixed Indian herbs and garlic, stir fry till fragrant
2. Add in green chili and curry leaves, stir fry for a while
3. Add the rest of tomato, potato and carrot, mix well.
4. Then add in dhal and water. And follow by turmeric powder.
5. Simmer for 1- 1.5 hours over low heat or until dhal turned soft and almost melt.


-My hubby enjoyed his big plate of rice with Dhal curry at his favourite patio area. I also prepared Indian fried chicken and fried bittergourd for this meal, will share the recipe in next post, stay tunned.

Happy Cooking !!

Pineapple butter cake 凤梨牛油蛋糕

I seldom buy pineapple in can, this time I purposely bought a can because I want to save the can for my big CNY project (will post soon). So what to do with this pineapple? why not use them to bake a butter cake. ...

- Don't know what to do with this Ikea baking pan (I failed in my 1st attempted in making chiffon using this baking pan), so this time i use this Ikea baking pan to bake this butter cake.

Recipe adapted from Jane's coffee butter cake, but I changed it to pineapple butter cake. Thanks Jane for kind sharing.

Pineapple Butter Cake

Pineapple chunks (from 1 canned pineapple)
180g butter
70g margarine (Planta)
4 eggs (medium size)
Sugar 150g
250g Self Raising flour
8tbsp of pineapple juices from canned pineapple

1. Beat butter, margarine and sugar till light
2. Add in egg one at a time, beat till creamy
3. Gradually add in flour and pineapple juices till combine well.
4. Place pineapple chunks in the bottom of baking pan, then pour in batter.
5. Bake at pre-heated oven at 180c for 45mins.



-This pineapple butter cake tasted even better on the next day.

Happy Baking !!

Pineapple rolls (Nastar) 凤梨酥- my own way !

Here you go ! my own way of pineapple rolls ,my Malay friend so kind shared her secret recipe to me, and I have been using this recipe for many years. There is an interesting ingredient added, I have not seen anyone add this ingredient, check it out below. This pineapple roll is buttery and melt-in-mouth.

-I just use a very cheap Nastar mould, but I feel this mould is so easy to handle, just use thumb to push out the pastry.

** The interesting ingredient is Condensed Milk ( sweet milk/ susu pekat manis), trust me, you will not have a sweet pastry, but instead the pastry is buttery and soft.

Pineapple rolls (Nastar) –makes around 170pcs

Ready-made pineapple jam 680g
Condensed milk (susu manis pekat) 100g -I use F&N Sweetened Creamer(Krimer Pekat Manis)
Butter 375g
All purpose flour 570g
Egg yolks 2

Egg yolk for egg glaze -2

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. Put mixture into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 180c for 13-15mins or till golden brown.
8. Cool on wire racks before storing.

Happy Baking !!

Butter cookies 牛油曲奇-simply buttery and melt-in-mouth !

Testing ! Testing ! I saw a lot of bloggers did this easy to make butter cookie, I gave it a try. Wor, this cookie simply taste buttery and melt-in-mouth. So I officially listed this cookie in my CNY cookie list. If Kuih Bangkit is too difficult for you, I suggest you to try this, very easy to do.

Recipe adapted from 阿莫 , Thanks Ah Mor for kind sharing.

Butter Cookie (makes 50pcs)

Butter 200g (use good quality of butter)
Icing sugar 50g
All purpose flour 150g
Corn flour 50g
Chocolate chips (optional, not in original recipe)

1. Beat butter and icing sugar till creamy.
2. Sift in flour and corn flour, mix well to a soft dough
3. Scoop dough into piping bag and pipe dough evenly on baking tray.
4. Bake at preheated oven at 180C for 13-15 minutes or golden brown.

Happy Baking !!

Cream Cheese Brownie

I found a good recipe of cream cheese brownie, simple and yummy !!

Recipe adapted from Moon 月亮 , Thanks Moon for kind sharing !!

Cream Cheese Brownie

Brownie layer:
120g dark chocolate (bitter chocolate-55%cacao)
120g butter
30g brown sugar
2 whole eggs
60g all purpose flour (sift)
3 mashed banana (not in Moon’s recipe, I extra added this to enhance the taste)

Cream cheese layer:
200g cream cheese
50g sugar
½ tsp of vanilla essence
1 whole egg

Steps for brownie layer:-
1. Melt dark chocolate, follow by butter and sugar in a pot over simmering water.
2. Add in eggs and mashed banana into mixture 1 and mix well
3. Sift flour into egg mixture and combine well

Steps for cheese layer:-
1. Beat cream cheese and sugar till creamy
2. Add in eggs and vanilla, beat till well combine

Combine both layers:-
1. Pour brownie mixture into a baking pan, keep 1tbsp for decoration
2. Pour cheese mixture on top of brownie mixture
3. Fill the 1tbsp of brownie mixture into a piping bag, and follow to Moon’s step here to decorate.
4. Bake at pre-heated oven at 180c for 40mins.

Happy Baking !!

Rice Cooker Salted Chicken

This was my lazy way of preparing salted chicken, use rice cooker, Easy and Delicious !

- Cooking chicken in rice cooker

-Done

-Ready to serve, Yummy Yummy !!

Rice Cooker Salted Chicken

Chicken 1.5kg ( I use kampung chicken)
Salt 1tbsp and 1tsp or to taste
Chinese wine Tiew Heng 绍兴酒 2tbsp
Chinese herb Tong Kuai 当归片 20g (you may omit this if you don't have it, maybe you can replace with black pepper)

1. Soak Tong Kuai herb in Tiew Heng wine for 30mins.
2. Rub salt over the whole chicken, and Tong Kuai and wine, set aside 2hours.
3. Place chicken in a rice cooker and also the mixture, and cook.
4. Cook for 30mins or till cooked.

My note: Once cooked, it came out some juices, after cut the chicken into small pieces, either you can pour juices on chicken or just add to white rice, yummy!!

Happy Cooking !!

Kuih Bangkit 茨粉饼, crispy and simply melt-in-mouth !! (latest update)

After waited 4 days 3 nights, today I'm exciting to bake the 2nd batch of Kuih Bangkit( failed on 1st batch, here), finally the resulted was so good, the Kuih Bangkit is simply crispy and melt-in-mouth !! I went through all your wonderful recommendations, took what I feel workable, and came out with my recipe that worked for me.

Recipe adapted from Jane, but I altered the ingredients measurement as I have done stir-fried flour before her post. Thanks to Jane for kind sharing !!
Personally I also recommend you to refer No-Frills Recipe and Baking Mum, both followed to traditional way, also stir fry the flour over low flame until light and cool for several days. One thing they did not add in is sago flour, but they also add in margarin/shortening


Kuih Bangkit (makes around 50pcs)
200g tapioca flour
60g sago flour (updated on 17 Jan 2014- you can use half tapioca and half sago flour too)
4 screwpine (pandan) leaves, cut into small pieces
1 egg yok
85g icing sugar (earlier I added 100g, realized a bit too sweet)
70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk !! Updated on 17 Jan 2014)- you should use concentrated coconut milk, simply squeeze out coconut milk by not adding any water
A pinch of salt
Red food colouring (for decoration)

1. Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins(low flame) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight I got was 210g.
2. Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .
3. Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.
4. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.
5. Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, I knead about 5mins).
6. Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.
7. Bake in preheated oven at 160c for 25mins.

茨粉饼：-
200 克茨粉
60 克 沙谷粉
4片斑兰叶 ，切小片
1 个蛋黄
85 克糖粉 （ 我曾经用100克，但发觉太甜了）
70-80 毫升的椰浆（要用新鲜的椰浆）
1 小撮盐
红色色素


Notes from me:-
1. I feel a bit tough to use mould to shape, advise you to use the cookie cutter for easy shaping. Personally I like the traditional mould.
2. Use toothpick to clean the excess dough stick on the mould.
3. Set aside extra coconut milk to add in dough when dough turned dry, and extra flour for dusting.
4. Do not try to shorten the stir fry time, if you did, you will have a cookie has raw flour smell..
5. Press dough gently on the mould, do not over press, otherwise hard to remove cookie from the mould

- I did few with Tiger face, look ugly ho?

Enjoy Baking !!

Cat's eyes !

Mata Kuching(Cat's eyes) plant in my garden, very common fruit in Malaysia, read here if you don't know this fruit. My husband's plant this tree for two reasons, 1-shelter of his car which parking outside the house, 2-for eating. But he managed to achieve no 2!! The tree is too small to achieve no 1.

-the flesh is very juicy and sweet, furthermore this is organic!!

Kuih Bangkit - Try my best !!

My kids love “Kuih Bangkit” - a melt in the mouth cookie made with tapioca flour and coconut milk. It is one of the must have cookies during Chinese New Year in Malaysia.
So this year, I give myself a challenge to this difficult to do Chinese New Year cookie.
I don’t have anyone to refer, even my Malay friend also don’t know how to do. No choice, I searched in Google and food magazines, found few recipes, at the end I picked the recipe from the food magazine which look workable.

Kneading process worked ok, but when comes to making shape, it was so difficult, especially to remove from the mould.
When the 1st batch done, my kids and hubby tried, they didn’t enjoy eating them as it is hard and have kind of raw flour smell.

Kuih Bangkit ingredients (1st trial):-

125g tapioca flour
4 pandan leaves (screwpine), cut small pieces
2 egg yolks
40g caster sugar
30g coconut milk
A pinch of salt

Thinking to drop the idea to making my own “Kuih Bangkit”, but after my conversation with the bakery ingredients shop worker this morning and saw this link sent by Bakeling, I changed my mind.
This was our conversation:-

Me : Do you know how to make Kuih Bangkit?
Shop worker : I don’t know, but I know what ingredients, my clients told me.
Me: I made yesterday, but my kuih bangkit got kind of raw flour smell and hard.
Shop worker : How long did you fry the tapioca flour?
Me: 20mins.
Shop worker: Adoi, only 20mins, Hahaha, you have to stir fry very long hour until the tapioca flour very very light and like it can “Fly”.That means your tapioca flour is not cooked enough, that’s why got kind of raw flour smell. And you have to store it for 2-3 days to let it cool completely .
Me: Ha !! need to fry so long!! and I use the flour immediately when it turn cooled. I know some (from internet) peoples use oven to bake it, this way can kah?
Shop worker: Not advisable to use oven, the flour will fly everywhere inside the oven, later your oven will be broken, follow traditional way, fry it with wok !!
Me: ok, ok, will try. I also heard some people add in margarine?
Shop worker: I don’t think so, but i heard from client they mix it with sago flour.
Me: Really, how much sago flour to add in?
Shop worker: I don’t’ know, maybe half or less.
Me: Ok, give me one packet of sago flour.

I give myself a 2nd trial , I will fry flour today, and cool flour for 2-3 days, let you know the result next week. If still failed, then I will just buy from outside, but I don't really want to do this!!

If you have a good, tried-and-tested recipe, appreciate if you could share it with me!

Happy Baking !!