I have been wanting to make this cookie ever since I saw how easy the recipe was early this year. However, I was just not motivated enough to really make it. What did it for me was the picture of Connie's melting moments at KC. She reminded me of this melt-in-the-mouth cookie again and thus the result of this afternoon labor. Sometimes all it took was a picture to snap me into action. Okay, now who wants to help me finish all the cookies? ;o)
Ingredients:1 cup unsalted butter, softened1/2 cup powdered sugar1/2 cup cornstarch1 1/3 cup + 1 Tbp. all-purpose flour1 tsp. pure vanilla extract1 1/2 cup sweetened coconut flakesMethod:The method is the same as green tea melting moments, except for this I used vanilla extract instead of green tea powder.Shape the dough into 1- inch ball and packed it with coconut flakes and baked in preheated 325'F oven for 15-17 minutes. Remove to cool on wire rack. When cooled, placed the cookies in small paper cups (for decoration only, can be omitted).Verdict: Taste better the day it was baked.
Sparkle Sugar Sequins Melting Moments---------------------------------------------------
As for this, shape into balls, flatten it with a fork and sprinkle sugar sequins on top. A favorite for kids!
I posted the recipe under Soy Braised Cornish Hen, for the whole chicken, just double the recipe. I slow boiled it covered for 30 minutes on each side and then I uncovered it and simmer it further for about 10-15 minutes on each side, depending on the size of the chicken. Dish out the chicken and let cool. Thicken the sauce by simmering it down or add some cornstarch mixture to it. Later use the thicken sauce to pour on top of the cut out chicken to serve.
Featuring one of my home cook dishes. This is my shortcut version of sambal belacan vegetable. Keep a canned of shrimp paste at home and you can whip up a belacan veggies anytime. :)
Ingredients
Sweet Potato Leaves1/4 cup of dried shrimps, washed & drained2-3 sliced shallots2 Tbp. Caravelle shrimp paste in bean oil1 Tbp. my homemade chillies in oil1 tsp. belacan powdersalt to taste
sugar to tasteMethodHeat oil in wok, when hot, add in the shallots and dried shrimps. Stir well until fragrant, then add in the sweet potato leaves. Stir-fry until the veggies soften, add in the shrimp paste, belacan powder & chillies paste and a little water. Stir around and season with salt and sugar. Dish out and serves hot.Note:Good with kangkong, ladies fingers (or okra), Chinese long beans, esparagus and even Japanese eggplants.
Featuring one of my home cook dishes.I cooked this chicken all the times. Love it while in M'sia, thus when I came over, I just have to crack my head to come out with this dish. Over the years, it becomes one of my master dishes. No exact recipe for this, all agaration. But here's what I use.Kung Pao ChickenIngredients:1/2 Onion, sliced.1/2 Carrot, sliced.2-3 Scallions, cut into 2 inches length.Chicken pieces from 1 chicken breast (marinate in soy sauce, dark soy sauce & cornstarch).6-8 Dried chilli peppers.1 inch piece of Ginger, thinly sliced.Sauce Mixture:Soy sauceDark soy saucesugarThickening:Cornstarch + waterMethod:Heat oil, add ginger, when fragrant, add chicken pieces, stir-fry until chicken is half way cooked, add in dried chilli peppers. Stir-fry until chicken is cooked, add onion and carrot. Stir to mix then add the sauce mixture. Let it boil for a while and add in the thickening. Serve hot!
