Dahlia cookies (Old fashioned custard butter cookies) 卡士达牛油饼干

Finally i managed to make this custard butter cookie that suit to my sister's demand. What was her demand?  less buttery, less sweet, not strong custard taste, still taste light and almost melt-in-mouth, hahaha, very demanding !!
Once i done with this cookies, my husband just came back for lunch, and he could not stop eating this cookie after the first bite..I was wondering got so good mer, or he just wanted to please me and make me happy, hahaha..

This was the first batch of dahlia cookies that sent to my sister to taste out. She said the taste is almost there, but still need some modification to suite her taste!! Then i have to make 2nd batch..

I use this piping tool to pipe the dough that look like dahlia flowers.

I want the 2nd batch of Dahlia cookies look like this real Dahlia, so i started to play with colours..

Before baking look nicer than after baked!

After baked

At last, my sister is satisfied with the 2nd batch of Dahlia cookies..But she still have last comment, why the red spot look like blood spread on cookies, hahahaha..



Dahlia cookies (Old fashioned custard butter cookies) 卡士达牛油饼干

(recipe source: modified from Dapur Tanpa Sempadan )

150g butter, at room temperature

70g icing sugar

1 egg yolk

140g cake flour

60g corn flour

40g custard powder

Few drop of red food colouring (optional)

Pickled red cherries, chopped, for decoration

Method

1. Sift cake flour, corn flour and custard powder together.

2. Beat butter, icing sugar until light and creamy.

3. Add in egg yolk, beat till combine.

4. Add in sifted flour and mix until mixture well combined and smooth. If you want to have two tone colours, add few drop of red colour on a small portion of dough.

5. Pipe dough on a pan lined with paper.

6. Place a small piece of red cherry on top of each dough.

7. Bake at pre-heated oven at 150C (fan forced) at lower rack for 23mins.

Oh ya, this CNY i also made my son Desmond's favourite Kuih Bangkit (tapioca cookies). But this year I changed a bit of the recipe, half portion of Sago flour and half portion of Tapioca flour. According to the owner of the bakery ingredients shop, more sago flour added, resulted more crispy cookies, she said some peoples even use 100% sago flour..But i don't want to follow her suggestion, if use all sago flour, then i can not call this as tapioca cookies anymore, hehehe..

We love this cookie which is cripsy, delicate, melt-in-mouth feel, and full of coconut aroma!!

(try to use very fresh and thick coconut milk )

See Desmond helping me frying the flour, but after few minutes, he already run away, complaining his hand is pain, hahaha..

This is the last post related to this year CNY..

Now i am starting to prepera final round up of CNY Delights 2013 event and draw the lucky winners..And i have decided to increase the number of lucky winners from Two to Five , in view of your strong support !! Check it out later tongiht !!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Stir fried Roast Pork with Garlic 蒜香烧肉

Today I am going to have 3 posts, one savoury dish, one sweet cookies and final round up & giveaway results of CNY delights event, what a busy day!

At first, i thought to delay this post and post it after the event..But yesterday i saw Angel also cooked the similar dish (she used raw belly pork), and i decided to share this super simple dish using leftover roast pork and i would like this dish to include in the round up.

Now my homemade crispy roast pork 脆皮烧肉 is very famous among my family and friends, hehehe..My SIL (my husband's elder sister) who left few teeth also waiting for me to bring my roast pork when we visit her on the CNY day ^_^

Just with two ingredients and two seasonings, still resulted a fragrant aroma dish !!

Best to enjoy it with porridge , rice or maybe just eat it with a glass of beer or wine..

I use the roast pork that i made for Pai Tin Kong to cook this dish !!

Stir fried Roast Pork with Garlic 蒜香烧肉
(recipe source: by Sonia aka Nasi Lemak Lover)

580g roast pork, sliced ( i use homemade roast pork)
4tbsp chopped garlic
2tbsp light soy sauce or dark soy sauce (your choice)
1tbsp sugar


Method
1. Heat 3tbsp cooking oil in a wok, sauté garlic till aroma.
2. Add in roast pork, season with soy sauce and sugar, stir fry till roast pork lightly brown.
3. Dish out and enjoy !!

Pig Maw / stomach Pepper Chicken Soup 猪肚胡椒鸡汤

There will be two posts for today and tomorrow, because i want to finish posting all CNY related delights before the closing tomorrow.  Sorry, i have forgotten to inform you that the CNY delights event closing time , it should be by tomorrow 28th Feb 2013 at 3pm (Malaysia time). If you still have CNY delights, please quickly post it and send to me by latest 3pm tomorrow. And i will compile immediately and have the final round up post by tomorrow night, and also to annource the winners of my giveaway..

From March onwards, i will slow down my pace on updating my blog,  I need to rest after busy of CNY event from Jan-Feb ^_^..

Ok, today post is about Pig stomach soup, this soup is a Hokkien's CNY delight. My mom will cook this soup in every CNY.

I am glad that my two elder children also started to appreciate this soup..but i cook it slight peppery..

My mom cleaned and made ready for me this pig maw/stomach.

My mom's easy method :-

1. Trim off any fat on the stomach lining.

2. Make a cut and invert the stomach, use a spoon or a butter knife to scrape as much slimy impurities as possible. Wash it thoroughly and rinsed.

3. Blanch the pig maw in hot water for few minutes. Remove and drained.

4. Cut into moderate size (not too small).

5. Bring water to boil and add some whole white pepper and salt, add in pig maw pieces, boil for 10mins, and reduce to low heat and simmer until pig maw become tender but not too soft.

6. Discard the water, and it is ready to cook or keep inside the freezer if not use it immediately.



a must have ingredient- whole white peppercorns..I use the good peppers from Sarawak given by my friend who staying in Kuching..

Also you need a good pot of chicken stock.

Pig Maw / stomach Pepper Chicken Soup 猪肚胡椒鸡汤

(recipe source: by Sonia aka Nasi Lemak Lover)

1 quantity of ready pig maw pieces (refer the steps above)
2tbsp whole white peppercorns, lightly crushed (add more if you prefer stronger taste)
1 old chicken, cut into 4 big pieces
6pcs dried longan
1 can buttom mushrooms, washed, drained and cut small pieces
3 litre water
Salt to taste

Method
1. Bring water to boil and use the hot water to blanch old chicken pieces briefly.
2. Add in chicken, white peppercorns and dried longan. Let boil for 10mins and reduce to low heat and simmer for 2hrs.
3. Once the chicken stock is ready, add in pig maw pieces and buttom mushrooms, continue to boil for ½ hr, season with salt to taste.

 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Fondant covered cake 翻糖蛋糕 (拜天公)

While i am still compiling all the entries sent to me during CNY (because i have no time sitting in front of the computer for past 2 weeks ^_^), let me share my 1st fondant covered caked first.
Every CNY day 9 when "Pai Tin Kong (a praying ceremony to God for Hokkien peoples) , i am sure bake a cake and bring back to my mom's place to Pai Tin Kong together..This year, in order to make the butter cake look nicer, i covered it with fondant and this was my 1st cake covered with fondant..

First, i baked a marble butter cake using an old recipe, check recipe here.

After checked few youtube videos, i was very braved and tried out my first cake that covered with fondant..And it is not as difficult to handle as i expected..
I did not apply a layer of buttercream before cover with fondant (feel lazy to make the buttercream, hehehe)..

trim the excess gam paste using a pizza cutter..

you can just brush water on the fondant and you can easily stick it on the fondant base, but remember not to brush water on the whole fondant base, because water will not dry at those area without placing with fondant..This was happened to my cake, i simply brush water on a large part of fondant base, and stick the flower fondants, but later realized that those area without placing with fondant still wet and can not dry up.

my daughter helping me on the wording using gum paste

we also made mandarin oranges and "chin yen bao"

why not next CNY you also make one ? ^_^  ^_^

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


 

Loh Hon Chai (braised mixed vegetables) 蛇全十美 ～羅漢斋

元宵节快乐!

Happy Chap Goh Mei to all Chinese bloggers and readers ! I guess some of you also eating vegetarian meal for today CNY 15th day and last day of CNY..I did not take full vegetarian today, but we practising eating full vegetarian meal only on CNY day 1. I will cook this Loh Hon Chai (briased mixed vegetables) in a big wok, and sufficient to consume through out the whole day on CNY day 1.

I always like to use perfect 10 types of vegetarian ingredients...

This time i braised these vegetarian ingredients with Nam Yue (red fermented bean curd) , my hubby's favourite..But for me, i prefer just cook with soy sauce and vegetarian oyster sauce..

Loh Hon Chai (braised mixed vegetables) 蛇全十美 ～羅漢斋
(recipe source: by Sonia aka Nasi Lemak Lover)

750g round cabbage, washed and cleaned, tear into small pieces

8 dried shitake mushrooms, soaked and sliced
110g dried lily buds , soaked and tied into knots
160g black fungus ( Wan yee),soaked and break small into pieces
5 sheets dried bean curd (foo chook) ,soaked and break into small pieces, fry till golden brown
1 small carrot, cut flower shape
One punnet of sweet pea, trimmed
One punnet of fresh lotus seeds, cleaned
10 red dates, cleaned
100g glass noodles, soaked till soft

1 large red fermented bean curd南乳(Shanghai nam yue)
5tbsp Nam yue water or adjust accordingly
1tbsp light soy sauce
Salt and sugar to taste
Water

Method
1. Heat oil in a large wok, add red fermented bean curd and stir briefly.
2. Add in water, then add in nam yue water, cabbage, fried bean curd, red dates, mushrooms, lily buds and black fungus, bring to boil, lower heat and simmer for 10mins.
3. Add carrot, fresh lotus seeds and sweet peas, and simmer for 5mins. Season with salt and sugar, adjust taste accordingly.
4. Last add in glass noodles, simmer for 2mins.
5. Serve hot with steamed white rice.

After taken Loh Hon Chai, we sure go to pray at Tien Hou temple in KL ..

usuaully, i go to pray to Tien Hou ..

and my children watch lion dance..

tortoise pond

the Snake horoscope statue..

After Tien Hou templte, usually we will heading to KL to sight seeing as there will be less traffic on this day..

These were our activities for every CNY day 1. Every year we will doing the same thing!! and I am blessed that we are able to fullfill the same activities on every CNY. I hope our family will stay healthy and happy together to celebrate the same activities on the coming every CNY..
I also hope all my friends, relatives, blogger friends and readers also will stay healthy and have a prosperous and Happy CNY every year !!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.