Ingredients:
300g ground, roasted peanuts
300g plain flour
250g icing sugar
250-300ml peanut oil
1/4 tsp salt
1 egg, lightly beaten
Halved peanuts for decoration
Method:
1. Sift plain flour with 1/4 tsp salt.
2. In a mixing bowl, mix flour with icing sugar and ground peanuts. Add in peanut oil bit by bit and work till dough can be rolled into a ball without cracking. Shape into marble-sized balls.
3. Place cookies on a greased and floured baking sheet. Glaze with beaten egg and decorate with half a peanut in the centre.
4. Bake in a preheated oven at 170 deg C till golden brown. Remove tray from oven and leave to cool slightly before removing cookies from baking sheet.
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February 14th, 2007
Posted by
rose |
Cookies |
3 comments
Ingredients:
500g green beans flour
200g icing sugar
3 screwpine leaves
water (about 1/2 cup)
Method:
1. In a dry wok, stir-fry the green beans flour and pandan leaves on low heat till fragrant.
2. Sift the flour and remove the pandan leaves. Leave to cool.
3. Mix flour and icing sugar in a big mixing bowl. Sprinkle with water, a little at a time and carefully mix with the flour mixture. (Do not add too much water or the mixture will be very sticky). Mixture should resemble fine breadcrumbs and should be able to hold its shape when pressed into a lump.
4. Fill a wooden kueh koya mould with a handful of crumbly bean mixture. Press mixture into moulds till firm and compact or the imprint will not be nice. Level and scrape off excess mixture with a scraper.
5. Dislodge biscuits by tapping the mould gently. Arrange on an ungreased tray and dry in the sun for a few days until firm and dry. Alternatively, bake in an oven at 120 deg C till dry.
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February 14th, 2007
Posted by
rose |
Cookies |
7 comments
Ingredients:
1 fish head (about 1 kg)
2 round purple brinjals, quartered
4 pieces tender lady’s fingers
3 tomatoes, quartered
2 sprigs curry leaves
4 green chillies, slit half way lengthwise
5 red chillies, slit half way lengthwise
2 big onions, sliced thinly
2 cloves garlic, sliced thinly
1/2 thumb-size ginger, shredded
1 tbsp mixed curry seeds for fish curry
4 tbsp curry powder for fish + 10 tbsp water
300ml coconut milk
50g tamarind mixed with 300ml water
6 tbsp cooking oil
Seasoning:
1-2 tsp salt
2-3 tsp sugar
1 tsp vetsin
Method:
1. Wash fish head and drain. Season with salt and vetsin and steam till cooked.
2. Heat oil in wok and fry the curry seeds and shredded ginger till light brown.
3. Add garlic slices and stir-fry for 1/2 minute. Add the sliced onions and fry till soft and transparent.
4. Add the curry paste and 300ml coconut milk. Stir-fry till the oil comes through.
5. Add tomatoes, lady’s fingers, brinjals, curry leaves and chillies.
6. Add the tamarind juice, vetsin, salt and sugar and continue to cook over a low heat. If gravy is too thick, add a little more water and let simmer for 5 minutes.
7. Add the steamed fish head, cover wok and let simmer till cooked.
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February 14th, 2007
Posted by
rose |
Seafood |
11 comments
Ingredients:
20 water chestnuts
225g water chestnut powder
250g rock sugar
1000ml water
2 tbsp oil
Method:
1. Skin and wash water chestnuts. Smash and chop roughly.
2. Mix water chestnut powder with 500ml water. Stir well and strain mixture.
3. Bring 500ml water to a boil. Add in the rock sugar and stir till sugar is dissolved. Pour hot syrup into the water chestnut powder solution and stir quickly.
4. Add the chopped water chestnuts and the 2 tbsp of oil to the mixture. Cook over low heat, stirring all the time till mixture starts to thicken. Quickly turn off heat and keep stirring the mixture till well combined.
5. Pour into a greased square or round tin and steam over high heat for 30 minutes. Cool thoroughly before cutting. Chill before serving.
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February 14th, 2007
Posted by
rose |
Desserts and Snacks |
2 comments
Ingredients:
3 rolls Japanese beancurds
150g small shrimps, shelled
1 squid, cut into rings
meat of 1 steamed crab
50g mixed peas
1 red chilli, sliced
2 egg whites
Seasoning:
250ml chicken stock
2 tbsp chinese rice wine
1 tsp sesame oil
1 tsp oyster sauce
a dash of pepper
a pinch of salt
Thickening:
2 tsp cornflour
1 tbsp water
Method:
1. Shell shrimps, devein and wash clean. Wash sotong and cut into rings.
2. Cut beancurds into 2cm pieces, deep-fry till golden brown. Remove and place them on a serving plate.
3. Bring 250ml stock to a boil. Add in the seasoning, shrimps, sotong rings and crab meat. Add in the mixed peas and sliced red chillies. Thicken with thickening solution.
4. Turn off heat, pour in the egg whites. Stir mixture briefly and pour over the fried beancurds.
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February 14th, 2007
Posted by
rose |
Vegetables, Bean Curds and Eggs |
no comments
(4 votes, average: 4.25 out of 5)
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