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Posts Tagged ‘ground peanut’

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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Malaysian Satay Sauce

Malaysian Satay Sauce

Malaysian Satay Sauce

Ingredients:

for spice paste:
1/3 cup oil
4 lemon grass– use only the whitish part
6 cloves garlic
3 shallots
1 inch galangal
2 tbsp coriander seeds
1 tbsp cumin seeds
12 dry red hot chilis– soaked in hot water briefly to soften

2 tbsp oil
1 cup water
6 tbsp sugar
3 tbsp tamarind juice (mix 2 tbsp of tamarind paste with 5 tbsp of hot water)
1/2 tsp salt
1/2 tsp sambal– optional, for color and extra heat
1 1/2 cup roasted ground peanuts

Method:

  1. Blend all spice paste ingredients until very fine.
  2. Add 2 tbsp oil to a heated frying pan, add blended spice paste and cook until it is aromatic and bubbly. Stir constantly.
  3. Add remaining ingredients and cook until the sauce bubbles again. The satay sauce should taste sweet and a little tangy from tamarind juice. Adjust amount of sugar, tamarind juice and salt accordingly. The sauce will thicken when it cools.

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