If you are my avid reader or someone who have tried my Chinese New Year cookie recipes, you should know I have been making cornflakes cookies for years. The one that uses flour and oil/butter. This year I wanted to try something different. Cornflakes cookies without flour and I am still experimenting with the recipe. Let me perfect it first before I share it with you because I am having problem for some to stick together. I ended out creating another version of this cookies, the chocolate covered cornflakes cookies which is equally delicious if not more.
Sharing pictures of this delicious treat for now. Recipe will be share once I perfected it. First, I need to go buy more cornflakes cereal.
I had been thinking...whether to create new Chinese New Year cookie recipes for 2010. I came across Laksa Cookies last year but never tried it. 1) Living aboard good laksa paste was hard to come by. 2) I am too lazy to make my own paste (too much extra work just to make a cookie). And then it kind of strike me that I knew a good Thai green curry paste and in fact I had it at home. So, why not make a Green Curry Paste Cookie instead of the Laksa cookie for us who live overseas? Hence, this cookie was inspired by Laksa cookies and I was eager to try it out. So, sharing with you my tried and tested Green Curry Paste Cookies. This cookie is crunchy and very spicy! Definitely for adult who likes it spicy. And of course tasted like Thai green curry!
This is a new Chinese New Year cookie recipe I invented for 2010. I didn't know how to name it so I just name it as it because this cookie is baked in a pizzelle maker. It stays crispy after it's cold and it stays that way which I like because I didn't want to bake or toast it again. This was a recipe I accidentally created last year but it was a plain version. For this year, I added pandan paste and additional white sesame seeds. Since the majority of the flour used was rice flour, to me it tasted like rice cookie with the fragrant of coconut milk, sesame seeds and Screwpine leaf (pandan). Edda loved this and has been asking for it everyday.
This is a pretty common Chinese sweet soup in Malaysia. I know I didn't like this soup when I was little or when I was back in Malaysia. It is just not my thing especially the lotus seeds and lily buds, not something that youngster would like. But as I got older, my taste bud changed as I am more into healthy food these days or food that would provide benefit to my body as to the opposite. I came into this soup again and the benefits of drinking this simple soup really changed my mind about this soup. This soup is said to be supporting heart, nourish kidney, fight memory loss, insomnia, loss of appetite, nourish brain especially for students or white collar workers who need to use brain to think a lot and anti-aging. I believed in Chinese medicinal soup for prevention and overall body wellness so I guess I will cook this sweet soup frequently from now on. Yeah, I thought my girls wouldn't like this soup but surprisingly they both loved it, even finishing all the lotus seeds, longan, wolfberries and lily buds I gave them. I seriously thought they wouldn't eat the lotus seeds and lily buds like when I was young.
We loved Vietnamese fried spring rolls (Cha Gio). I loved the texture and crispiness of fried rice paper, it added a touch of difference from the usual fried Chinese spring rolls or egg rolls. It was quite pricey to order it in a restaurant as it costs about $2 a piece. So, I decided to make it at home. I got to put more ingredients in my filling as usually what we got at a restaurant was filled with minimal ingredients. It was definitely a treat but I hated that my hair smelled of fried oil afterward.
