Cooking Recipes as promised

Hi Carol,
Like to find out where's Phoon Huat, seems they sell most ingredients.
 


hi carol,

oh, ok, I'm refer to your pineapple tart pastry:-

2. .....Pour into flour mixture and add boiling water. Mix well to make a pliable dough. Chill for an hour.

I saw my friend pour cold water from fridge, so, I wonder is that makes any difference?
 
Hi ronoma,
Please take note to cover the pastries well before placing them into the freezer.

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Hi ronoma,
Adding of hot water in the dough makes the soft and pliable, preventing any cracks when rolling the dough.
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hi carol,

may i have the cereal prawns receipe too, it's my fav, i love prawns...yummy
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u still have my email add? thanks
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hi carol,

do u have the recipe 4 'shrimp paste fried chicken'? my hubby luv it but i can't do it like the 1 we eat outside, i used the powder from 'siah' (dun know d i spell it correctly)
 
Hi Carol and everyone

I would like to hear your method of washing vegetables. Because my hubby soak the vegetables for 15 mins before cooking, he said remove insecticide, whereas I said that method results in nutrient loss!

Pls advise your best method. Thanks.
 
Hi matsu,
Please give me your email address again.

Shrimp paste fried chicken (Har Cheong Gai)
Simply marinate the chicken with shrimp paste, leave it in the fridge for a couple of hours(overnight would be even better) and then deep fry in very hot oil.
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carol

can you post the cereal prawn recipe here since so many of us are interested in the recipe?
 
Hi Mary,
I have too many baking recipes with me, in both soft & hard copies, so please read from those I've shared in the thread. Not possible to sent by mail.
 
Hi Carol, how's your baking over weekends? Managed to finish all your orders? I can only start this weekend. Maybe taking leave next week to bake for my relatives if I succeed them over the weekends.

Cheers
 
Hi Carol,

I tried Kueh Lapis yesterday, using another recipe. Have you bake it before? If yes, I have something to check with you.
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Hi giggler,
Did the baking for two days for Kuah Bankit & pineapple tarts, will be embarking on egg rolls & nian gao.

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Hi Mary,
These delicate hazelnut cookies are always a hit,

4 1/2 tablespoons butter, softened

1/2 cup sugar

1/2 cup finely chopped hazelnuts, skinned

2 tablespoons heavy cream

1/8 teaspoon salt

2 egg whites

4 tablespoons flour

1/4 cup finely chopped nuts, toasted
Preheat oven to 425°F. Lightly grease a baking sheet.
Cream together butter, sugar and hazelnuts in a large mixing bowl.
In a separate bowl, combine heavy cream, salt and egg whites; stir into nut mixture. Add flour to make a light batter.
Take spoonful of batter at a time and place on baking sheet. Spread the batter with the back of the spoon into 4-inch rounds. Keeping the same thickness from center to edge.
Sprinkle with finely ground toasted nuts. Bake until lightly browned, 4 to 5 minutes. Cool on wire rack.
Makes 24 cookies.

Almond Cookies

Yield: 4 Dozen

1 c Shortening
1 c Sugar
1 Egg; beaten
3 c Sifted flour
1 1/2 ts Baking soda
3 tb Almond extract
1/4 c Honey or corn syrup
1 c Blanched almonds

1. Preheat oven to 375°. Grease cookie sheet.

2. Cream shortening and sugar; beat in egg. Blend
in flour, baking soda, almond extract and honey
until smooth.

3. Roll dough into 1" balls. Flatten to 1/2" thick
and place an almond in the center of each. Bake
15-20 mintues, or until lightly browned

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Hi Carol,

I'm going to try Nian Gao using your recipe. Want to check with you,

Nian Gao
INGREDIENTS:

1 1/2 cups water
2 1/2 cups dark brown sugar, packed
1/2 cup vegetable oil
4 1/2 cups sweet rice flour
3 dried red dates

METHOD:
Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan (the aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle. Fill a wok, a large pot, or a large, flat pan with 1 inch of water and carefully set the pan in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nin gao.

1)Can i find the sweet rice flour at NTUC?
2)Cooled liquid means water + vegetable oil?
3)What's the size of cup?
4)Is the aluminum pan u mentioned the one we use at BBQ(disposable one)?
5)Do i need to cover the wok besides cover the aluminum pan with aluminum foil?
6)How do you cut the Nian Gao and distribute it?

Sorry for so many questions, first time making and even never taste it before! Thanks a million...
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Hi Luckybird,
My answers to your questions:

1. No, It's available in Phoon Huat.
2. Yes.
3. Size of which cup?
4. No those are too soft, 8-inch round aluminum pan is those for baking.
5. Yes.
6. I don't used all the mixture & make into one big nian gao, I split the mixture into a few potions for each individual nian Gao for destribution.

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Hi piper,
Blanched almonds have been plunged into boiling water briefly to remove skins. They are commonly used in baked items like cakes and cookies.

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hi Carol,

can i ve the recipes for the cereal prawns n nian gao as well? thanks a lot.. my email is [email protected]

yesterday i juz got a "ji dan gao" maker from my father.. last time he bought but only used once so i brought that home.. will try to make some small little "ji dan gao"..
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hi carol...

u mean the almonds that will be baked are without skin? if that's the case, will the almonds burn?

also, are blanched almonds available in the market or do i have to DIY?

sorry for asking so much....not very sure how to handle the almonds.
 
piper,
No, the blanched almonds would not be burnt during baking.

You can try to get them from some dry goods stores, if not DIY is alright as well.

Here's a recipe for almond cookies using blanched almonds.

Almond Cookies

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1/2 cup granulated sugar

3/4 cup packed soft brown sugar

1/2 cup margarine

1 egg

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

Sesame seeds

24 blanched almonds (halves)


METHOD:
1. Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the egg and almond extract and beat until fluffy.

2. Sift the flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. Do not knead the mixture too much, or the cookies will be hard.

3. Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the sesame seeds. (You may need to slightly dampen the top of each with a little water.) Lightly press half an almond into the center and flatten a little.

4. Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown. Store in airtight containers.

Cheers...
 
Hi Carol,

thanks a lot.. i think the nian gao recipe 1 seems easier for me to understand..
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but need to clarify when u said "Pour mixture into baking tins covered with banana leaves." - do u mean to say place the banana leaves at the base of the baking tins then pour the mixture in? wat size baking tins do u use if i wan to make those small nian gao like ppl buy for praying kind?

"Cool completely, then place into a steamer. Cover & steam for 50-60mins or till cooked."

by steamer do u mean those normal electric steamer or those traditional kind of steamer that u place on the stove kind? if dun use steamer can use normal wok to steam? if can, is the timing still 50-60 mins or different timing?

thanks a lot for ur enlightenment..
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