Friday, February 20, 2015

Gong Xi Fa Cai ~ Happy Chinese New Year!

Wishing all who celebrates a Very Happy Chinese New Year! Let's usher in the year of the Goat with health, happiness and togetherness!

Tuesday, February 17, 2015

Ginger Chocolate Cookies

This recipe is very easy and delicious. Only need to use a large mixing bowl to mix.  The end result is a very moist, chewy and spicy cookie that is a delight to eat! It is a bit on the large side so I would reduce the size of the cookies if I were to bake this again. It's yummy if you like ginger and spice and of course, chocolate!
Make sure they are spaced well apart, these cookies spread a lot!

Ginger Chocolate Cookies mostly adapted from Pastry Studio
Makes 3 dozen cookies - I would make it smaller the next time I bake these, I tend to over eat large cookies!

2 C flour
1 T cocoa powder
2 t baking soda
2 t powdered ginger
2 t cinnamon
1/2 t salt
pinch freshly ground black pepper
4 oz (8 T) butter, melted
3/4 C dark brown sugar, packed
1/2 C granulated sugar
1/4 C molasses (I melted my hardened molasses with a bit of water and measure out 1/4 cup)
1 egg
2/3 C crystallized ginger, finely chopped
4 oz bittersweet chocolate, coarsely chopped - I used semi sweet chocolate chips

Preheat oven to 350F (175C).  Line baking sheets with parchment or silpats.

Sift the flour, cocoa, baking soda, spices, salt and pepper.

Combine the melted butter, sugars, molasses and egg until thoroughly blended.   Stir in the flour mixture.  Add the chopped ginger and chocolate.

Scoop the cookie dough into 1 tablespoon portions and form into balls.  Place 12 on each baking sheet.

Bake for 10 - 12 minutes (I bake mine for 15 minutes as I find it still a bit on the soft side).  Cool on a wire rack before removing from pan.  Store in an airtight container.
Ugly but yummy!

I am submitting this post the Little Thumbs Up Event hosted by Grace who blogs at Life Can Be Simple and organised by Zoe and Doreen.

Thursday, January 29, 2015

Almond Cheese Squares

Almond Cheese Squares shared by a FB Group member,Cecilia Chia, who adapts this recipe shared by Shalin Poon which was published in Sin Chew Newspaper.

Since I still have some cheese powder, I gave it a try and found it to be quite delicious. Not quite the normal cookies which is sweet, this one is saltish with only a hint of sweetness. The cheese definitely stands out. If you like to try something different from your usual repertoire, try this.

Almond Cheese Cookies - ingredients below is my own changes
Yields about 40-50 pieces depending on size and thickness

55g butter - softened (salted)
15g oil - need to add a couple more drops if dough is too dry
10g icing
30g Parmesan powder 
1 1/2 teaspoon honey

120g plain flour
15g potato starch (original was corn)
25g ground almonds

Egg wash - yolk + some white


Mix A to form a thick paste before adding B and mix into a smooth dough. Add more oil if dough is too dry.

Cut with cookie cutter of your choice and transfer to a tray lined with baking paper. Brush egg wash and sprinkle some almond powder or finely chopped almonds if you wish.

Bake at 150C for 20 mins. (I used 140C with fan for 15 mins)

Monday, January 26, 2015

Palm Sugar (Gula Melaka) Chiffon Cake

I love palm sugar and incorporating it into chiffon cakes sounds exotic and delicious! As soon as I saw Mel's Chiffon I knew I will try this recipe too! It's so delicious and the flavor of palm sugar really comes through, in fact I have baked this cake a few times already but forgotten to post it lol! So here it is..

no cracks! :D

Palm Sugar Chiffon Cake
Adapted from Mel of Through The Kitchen Door

6 egg yolks
150g palm sugar or gula Melaka (I used Gula Anau another type of palm)
100ml coconut milk
4 tbsp vegetable cooking oil (corn oil/canola/sunflower)
140g plain flour
¼ tsp baking powder
¼ tsp salt

6 egg whites
40g caster sugar
¼ tsp cream of tartar

water at the hottest spot in the oven


In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves.  Remove and pour into a bowl, leave to cool.

Sift the plain flour and baking powder together.  Set aside.

In another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil and salt and whisk till all well combined.  Add the palm sugar coconut milk mixture into the yolks/oil mixture.  Mix till all well blended.
With hand whisk, add in the flour and mix till all combined well.  Set aside.

Meanwhile, in another bowl, beat egg whites with medium speed till frothy, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak.

Fold in 1/3 of the meringue into egg yolk batter to lighten it then fold in the balance in 2 portions, scooping from the bottom of the bowl and folding up until well blended. I find it easier to start with a handwhisk then switch to a spatula to finish off the blending.

Bake in pre-heated oven on lowest rack,at 150C for 45-50mins. I baked at 140C for 60 mins with a bowl of water on the hottest spot in the oven. On the same rack as the cake.  Could be the reason the cake didn't crack.

Remove from oven, immediately invert cake until completely cooled.

Sunday, January 25, 2015

Spaghetti Oglio Olio

I am so late with this post, already cooked this dish since last week but have been dragging my feet about it!  But no worries, am still on time to join in the Little Thumbs Up event currently being hosted by Anne of My Bare Cupboard fame:D and organized by Zoe and Doreen.

This dish is surprisingly easy to prepare, manage to get it done within 30 minutes!

Spaghetti Oglio Olio
adapted from food network

Ingredients for 2 servings:
Kosher salt, to taste, plus 1 teaspoon
200g spaghetti
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
1 tablespoons chopped flat-leaf parsley (replaced with oregano)
1/2 lemon, zested, optional (omitted)
Freshly grated Parmigiano-Reggiano, optional (omitted)

My addition:
Back bacon, fry till crispy and some roasted tomatoes to serve
Fried egg sunny side up
Fry the garlic, oregano and chili flakes

Until garlic is golden brown

Toss in the prepared spaghetti
Nicely coated

Add bacon and roasted tomatoes

Mix it up and ready to serve!
Tuck in! Yum!


Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture (I did not add the water). Mix well. Add the parsley (oregano-I added together with garlic to fry) and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide into 2 dishes. Serve topped with grated cheese, if desired. (I served mine with fried crispy back bacon, egg and roasted tomatoes)

This post is linked to Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm hosting this month's theme , Pasta /Noodles .

Sunday, January 11, 2015

Mille Feuille - Bake Along #73

Wow! Already number 73! How many have I missed? :P Too many to count obviously, so I told myself this one I have to bake along, no reason not to since it's so easy using ready made puff pastry and whipped cream and blueberries and jam to layer it.  The boy declared it delicious! Got to be since he ate both the pieces that I made! None for me!

No recipe, just follow the photos…

Bake the puff pastry and cut into two…mine is only 4 x 4"
Pipe whipped cream on one piece
Add some sour cherry jam

Next add some blueberries
Place another piece of puff pastry on top and pipe more whipped cream and add more jam!
Top with more berries and dust with some snow powder and serve!

Looks good doesn't it?:D
This post is linked to Bake Along event themed Mille Feuille hosted by Lena, Joyce and Zoe

Saturday, January 10, 2015

Hup Toh Soh (Walnut cookies)

My first post here for 2015.  Find it easier to maintain a post without having to type a prologue but just jumping straight into the recipe:P Reason being lack of time and laziness.  After all the typing done at work, one would want to relax at home and not bogged down with more typing huh!

So Chinese New Year is about a month and a half away…I shall just start the year with a cookie recipe:) I have bookmarked this recipe from the beginning of the year when I first saw it in Sonia's blog here.  This recipe does not have any walnuts in it even though the name implies that there is. Yet it is very nutty due to the peanut oil added I suspect…delicious!

Hup Tou Soh largely adapted from Nasi Lemak’s recipe
125g plain flour
1/4 tsp baking powder
64 g sugar
1/4 tsp alkaline water
1/4 tsp fine salt
10g butter (salted)
75ml cooking oil or peanut oil
In a mixing bowl, place your sifted flour/baking powder and rub butter in until crumbly. Slowly add in cooking oil and and alkaline  water into the flour and mix until a soft dough pliable dough is formed.  Weigh 15g of dough and shape into a ball. Roughly use that ball of dough to get about the same size for the rest of the dough and place on to a baking sheet.  Use a chopstick to poke a hole into the middle. Alternatively use the back of a teaspoon to press gently on the balls to flatten slightly.
Ideally use a suitable bottle cap to press on the centre of each cookie to create an inner circle on the top as you press down on the ball of dough.
Brush with egg wash (egg yolk + 1 tablespoon of milk) and bake at 170’C for 20 minutes or until golden brown.
Cool completely before storing in an air tight container.

Pretty rustic and nostalgic don't you think?