Friday, January 25, 2013

Recipe: Pineapple Tart WITHOUT pineapple jam

Last year, a few weeks before Chinese New Year, I have made a few rounds of pineapple tarts. Friends and kids fell in love with those tarts!

However kids would rather eat it without the pineapple jam.

So sweethearts, these are especially made for you!

  • 250g unsalted butter (I love SCS butter)
  • 50g icing sugar
  • 1 egg york
  • 280g sifted superfine cake flour
  • 80g sifted corn flour
  • 2 tbsp sifted custard powder
*Add all and mix well with hands.

*1 egg york (brush a layer of egg york in the middle of each tart)
Bake for 15 mins, 180 Celsius.

Recipe: Crispy Oatmeal Cookies

I found this to be the best modified oatmeal cookies so far. 

I have replaced the all purpose flour with cake flour for the extra crunchiness!!!

I am going on half portion each round and also bake only half of it ... the balance can be kept fresh in the fridge for 4 days.

Children enjoyed weighing and sifting the flour, cracking egg, beating and mixing all the ingredients....they have had fun and joy assisting me, the chef in command!

The unforgettable and exciting moments always come from the three little angels . They would unexpectedly, giving good comments and praising on the piece of cookie that they are chewing on.... their praises are so sincere and generous.

there and then, I am floating in the air...

Crispy Oatmeal Cookies (half portion)
  • 113g salted butter, room temperature (if unsalted butter are preferred, do add on 1/4 tbs salt)
  • 100g granulated white sugar
  • 70g firmly packed light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 130g + 1 tbsp superfine cake flour
  • 1 tsp baking soda
  • 1/2 tsp honey
  • 180g old-fashioned rolled oats
  • 180g crisp rice cereal
1. Beat the butter until smooth. 
2. Add in white and brown sugar, beat until smooth and creamy.
3. Pour in egg, vanilla extract, honey, beat until well mixed.
4. Add shifted flour, beat until incorporated.
5. Stir in oats and rice cereal.
6. Using a teaspoon, scoop and shape to your liking.
7. Bake for 10 min in a preheated oven at 178 Celsius.

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Wednesday, January 23, 2013

Recipe: Deep Fried Wontons

I had so much fun today wrapping wontons and dumplings! 
This round instead of steam, I decided to fry them  : )
I am sure children will love them more!
1 cups napa cabbage (optional)
1/4 tsp salt
1 tbsp green onion
1/2 tsp grated ginger
80g ground pork
80g medium shrimp, shelled, deveined, and chopped
1/4 tsp sugar
1/4 tsp white pepper
1 tbsp soy sauce
1/2 tbsp shaoxing wine
1 tsp sesame oil
1/2 tsp corn starch
2 tbsp wood ear mushroom (optional)

*the ingredients

*mix all ingredients

*place 1 tsp of filling in the centre of wrapper

*wet the edge, fold it into half and seal well

*wet both tips, fold and press them together

*place 1 tsp of filling in the centre of wrapper
*wet both edges, fold it into triangle and seal

*wet both tips, fold and press them together

*ready to fry!

Tuesday, January 22, 2013

Recipe: Gyoza, Japanese Dumplings

I am trying out the recipe from rasa Malaysia

Using half portion, I am able to make 23 dumplings. I have modified the original recipe with whatever ingredients available in my kitchen.

We love it!

Ingredients (Modified):

1 cups napa cabbage
1/4 tsp plus 1/8 teaspoon salt
1 gloves garlic, minced and crushed into a paste
1/2 tsp grated ginger
90g ground pork
85g medium shrimp, shelled, deveined, and chopped
1/2 tsp sugar
1/4 tsp black pepper
1 tbsp soy sauce
1/2 tbsp mi jiu
1/2 tsp sesame oil

*Gyoza wrappers (to wrap with 1 small spoonful of paste)


Add 1/4 tsp salt to the cabbage. After 15 mins, squeeze and remove water from the cabbage. Combine other ingredients and mix well.
Dipping Sauce:
1 tbsp black vinegar
1 tbsp soy source
1 tbsp sesame oil
1/2 tbsp thin ginger slices
Fry and steam:
Pour 1 tbsp oil into a non stick pan. Fry dumplings with medium high heat for 1 min. Add on 1/2 cup of water, cover with lid (steam for about 4-5 mins, until all water has gone evaporated). Remove lid and fry for another 1 min.
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