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Archive for May 23rd, 2009

I made this little cuties a while back but didn’t get to blog about it till now. I got the recipe from Corner Cafe, but mine are not as pretty as Corner Cafe as I had problem piping the dough, so I end up with a hamburger look instead :)… These little guys are so mini– they are the smallest cookies I have ever baked, which is good for our little ones at home because they can just pop one in the mouth without crumbs falling everywhere. Flavor– the cookies are very fluffy and buttery and really melt in the mouth (I can just eat them plain with a cup of tea), with the pineapple jam filling the cookies is sweet and tangy at the same time, much like pineapple tarts but without lots of work. Don’t have pineapple jam? Make it with raspberry jam, lemon curd, nutella etc… you name it. Cookies can be made ahead of time but put in the filling a few hours before serving, otherwise the cookies won’t be as crispy.

Pineapple Melting Moments

Pineapple Melting Moments

Pineapple Melting Moments (makes 120 mini cookies quarter dollar size, or 60 pairs). Recipe from Corner Cafe.

Ingredients:

(2 sticks) 250g butter, softened
(5-6 tbsp) 55g icing sugar mixture
1 teaspoon pineapple essence, or vanilla extract (optional)
(1 1/2 cup) 225g plain flour
(2/3 cup) 75g wheaten cornflour (wheat starch)

Filling: 60 portions of Pineapple jam rolled into size of small marble balls. Click here for pineapple jam recipe.

Method:

  1. Preheat oven to 180°C (350°F). Sift plain flour and cornflour together and set aside.
  2. Cream softened butter and icing sugar until light and fluffy. Beat in pineapple essence if using. Add sifted flour mixture and stir through; mixing well.
  3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe 3cm-wide rosettes, about 3cm apart, onto oven trays. (I had problem piping the dough so I just divided the dough into 120 mini balls and use a fork to make impression on the top).
  4. Bake for 10-12 minutes, or until firm and lightly golden brown. Remove from oven and let cool on the oven trays.
  5. When the biscuits are cold, sandwich a pair of biscuits with a ball of filling; pressing lightly to stick together. If you want to taste the initial crispiness of the biscuits, fill them only a few hours before serving, as after one day, the filled biscuits will begin to lose their initial crispiness as they start to absorb some of the moisture from the filling and will become softer but still melt-in-the-mouth.
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I made this dish for dinner the other night. While my boys were having diced chicken, shrimp and corn kennel medley, Richard and I were enjoying rendang chicken. It was so mouth watering good with a bowl of steamed rice! Rendang chicken was one of the dishes I learned from a cooking class couple of years ago. I am proud of it as I made it all from scratch including the rendang paste. Just like many other Southeast Asian food, it took me quite some time to cook the chicken, mainly because to thicken the sauce and to cook the meat throughly… the result is worthy nevertheless.

Rendang Chicken

Rendang Chicken

Rendang Chicken Recipe (serves 4-6 people)

Ingredients:

8 pieces chicken pieces (legs, thighs, wings, breasts)– trim off extra fat

1 can coconut milk (14oz)

salt to taste

2 stalks lemon grass– use only the white part, bruise or cut into 2 inch length with some slits

2-3 tbsp tamarind juice

Rendang paste:

3-4 tbsp sambal chili paste ( or use 20-30 red dried chilies pre-soaked in water)

15 small shallots

1/2 inch galangal

1 inch ginger

6-8 cloves garlic

Method:

  1. Make rendang paste: grind all paste ingredients in blender until smooth, adding enough water to facilitate blending.
  2. Heat oil in deep frying pan and fry rendang paste  and lemon grass until fragrant and the paste is quite dry. Add 1/4 can of coconut milk and salt and cook until the paste is bubbly and oil starts to come out. (Do not attempt to fry paste with lots of oil even it looks a little dry because more oil will form later when chicken is cooking in coconut milk).
  3. Add in chicken, stir till the meat is lightly brown on the outside. Add remaining coconut milk and cook until the gravy is thick and chicken is cooked thoroughly. Stir occasionally to prevent burning. Add tamarind juice and cook until oil appears. Dish out and serve hot with steamed rice.

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