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Archive for February, 2013

Mini Spicy Dry Shrimp Rolls

Mini Spicy Dry Shrimp Rolls

Mini Spicy Dry Shrimp Rolls 迷你卷 (make as much or as little as you please)

Ingredients:

large sheets of spring roll pastry wrap
spicy ground dried shrimps
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)

Method:

  1. Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp spicy dried shrimps onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
  2. Lay mini rolls on a baking pan, bake them at preheated 375° oven for 10-15 minutes or until golden brown. Stir a couple time to ensure even browning. Remove from the oven and drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.
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To be honest I am not a big fan of peanuts. I would rather make green pea cookies instead. But I don’t have any ground green pea on hand. Almond would be my second choice, but I already made almond crisps…

This was my first time making peanut cookies; and I know I didn’t do a good job making it– the peanuts were still too coarse (I should have used a coffee grinder instead of food processor), and I forgot to toast ground peanut. So the cookies came out just okay for me… I have been trying to lure my kids to eat more peanut cookies because I know this will be the last Chinese New Year snacks sitting on the kitchen counter.

Peanut Cookies 花生餅

Peanut Cookies 花生餅

Peanut Cookies 花生餅 (makes 100+ bite size pieces)

Ingredients:
1 1/2 cup skin-off raw peanuts
1 1/2 cup flour
1/4 tsp salt
1/2 cup sugar
1/2 cup oil

1 beaten egg for egg wash– see note below

Method:

  1. Grind peanut until fine. Then toast in dry clean pan on medium low heat until it browns and the peanut aroma comes out. Be sure to stir constantly to prevent burning. Cool completely.
  2. In a large bowl, combine all ingredients and mix to form a dough. Put dough on a flat surface and place a piece of plastic wrap on the top, roll the dough to 8mm thickness. Use a mini cookie cutter to cut out cookie dough.
  3. Lay cut cookies on a baking pan lined with parchment paper. Brush egg wash on the top, and bake at preheated 340°F oven for 18-20 minutes. Cool cookies on the pan completely then store in air tight container.

Regina’s Note:

  • Egg wash: I didn’t want to have residual beaten egg from the egg wash, so I brushed the top with heavy whipping cream (just happen to have it in the fridge) instead. And the result wasn’t too bad– the top of the cookies has the sheen look.

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This is another popular Chinese New Year snack in Malaysia. The ingredients are very simple but making them takes some time. Good news is that this snack can be made ahead of time and kept in freezer until ready to fry. It is also a great side dish to go with porridge.

Mini Pork Floss Rolls 迷你肉鬆卷

Mini Pork Floss Rolls 迷你肉鬆卷

Mini Pork Floss Rolls 迷你肉鬆卷 (make as much or as little as you please)

Ingredients:

large sheets of spring roll pastry wrap
pork floss
cornstarch water (mixture of 1 tsp cornstarch + 2 tsp water)

Method:

  1. Cut each pastry sheets into 9 little squares. Loose up pork floss with a fork or a spoon. Spoon 1/2 tsp pork floss onto each small square, roll it up like a egg roll. Dip finger with cornstarch water and seal the end. Press the end down a little to make sure it seals well. Repeat this step until all are finished.
  2. Deep fry mini rolls, in batches, on medium heat until they are golden brown. Drain on paper towel to absorb excess oil. Store in air tight container when they are cooled.

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I realized that I have made steamed taro cake many times, but never have I made a daikon cake before! So, with daikon in the season, and daikon cake being a popular Chinese New Year cake, I decided to roll up my sleeves and gave it a try.

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake

Steamed Daikon/Turnip Cake Recipe (makes one 9″ x 3″ round cake pan)

Ingredients:
Flour mixture:
1 lb (1 package) rice flour
900 ml water
1/2 tsp ground white pepper
1 tsp salt
1 tsp oil

3 lbs daikons (about 2-3 medium size daikons)– see note below
1 tbsp oil
2 cloves garlic
3 tbsp dried shrimp– wash and soak briefly
4 Chinese sausages– diced
1/2 tsp ground white pepper
1  tsp salt

Method:

  1. Prepere flour mixture: mix all ingredients to blend well, cover and let it sit at least 2-3 hours or even overnight.
  2. Prepare daikon: remove the stem part, peel off the skin. Use a cheese shredder or mandoline slicer shred daikon into 1/4 inch thickness. Save the daikon juice. Meanwhile, prepare a steamer. Line the cake pan with parchment paper.
  3. Heat oil in a wok on high heat, fry garlic and dried shrimps briefly until aromatic. Add in sausages, stir fry for a few more minutes.
  4. Add in shredded daikon and juice and remaining seasoning. Stir to mix well. Pour in flour mixture (stir mixture well before pouring in). Turn down heat to medium high, and keep stirring until the mixture is half cooked. At this point the flour mixture will thicken and becoming like a thick paste. Remove from heat.
  5. Scoop the daikon mixture into cake pan, smooth the top. Steam on high heat for 1 hour, until the toothpick inserted into the center comes out clean.

Regina’s Note:

  • Daikon: Always purchase daikon when it’s in season. Daikon that are at the end of the season may taste bitter and hollow in the center. When choosing daikon, always pick ones that feel heavy in your hand.
  • For daikon cake that aren’t so appealing after several days: 1)Dim sum style: slice and slightly pan fry, dipped with soy sauce and chili sauce, 2)Malaysian hawker style: saute with chopped garlic, chopped preserved daikon, chili sambal and egg, drizzle sweet caramel sauce on the top before serving.

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IMG_3385Seaweed 'Nori' Crisp 紫菜脆片

Seaweed ‘Nori’ Crisp 紫菜脆片

Nori Crisps Recipe (makes 5 sheets)

Ingredients:
10 large sheets egg roll pastry wrap
5 large sheets unseasoned nori/seaweed sushi wrap
1 beaten egg for egg wash

salt and pepper for seasoning

Method:

  1. Lay one sheet of pastry on a cutting board, brush egg wash all over. Lay a sheet on seaweed sushi wrap over it and gently press down. Brush egg wash all over seaweed wrap, then lay another sheet of pastry on top of it. Press down to seal well. Repeat this step until all pastry wrap are used.
  2. Cut into desired size and fry on medium high heat until light brown. Drain the oil and sprinkle salt and pepper. Cool completely before storing in air tight container. This snack can also be made ahead of time and kept in freezer before frying.

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