Wednesday, February 16, 2011

Fried Nian Gao and Sweet Potatoes with Spring Roll Wrapper


An interesting new way to serve nian gao that I noticed this year.  I was eager to try it and I did.  I saw a friend did a deep-fried nian gao with spring roll and she said it was delicious.  But I bought a sweet potato to go with my nian gao already and thus I wanted to incorporate the sweet potato into this spring roll.  Then, I saw another similar post while blog hopping.  That blogger used smashed steamed taro mixed with coconut flakes to wrap the nian gao and rolled it in the spring roll wrapper before deep-frying.  So, that was my "aha" moment.  I can steam and then smash my sweet potato before wrapping it with the nian gao and spring roll wrapper.  The idea was set and I got to work and the resulted product was really crispy and delicious.


I used the steamed nian gao that I did earlier.   The verdict of this nian gao is not what I was hoping for.  I wanted one that would melt when deep fried but this one was not.  It is not as fragrant too maybe it was because I didn't use the palm sugar but the Chinese bar sugar instead.  Therefore the color of this nian gao is not as dark brown.  Overall, it was an okay recipe, definitely not the best.  But I would try it again with palm sugar just to see whether it will have any difference (just want to experiment :-P).


Monday, February 14, 2011

Kuih Bahlu 2 (Chinese Egg Sponge Cake, 鸡蛋糕)


I did a Pandan Kuih Bahlu before in year 2008 and never try it since.  Because I found the recipe a bit dry.  This year I had no plan on making kuih bahlu but while I was browsing and jumping blogs, I decided to check out Sinner's blog.  And then I saw her kuih bahlu recipe posted last year.  I quickly compared her ingredients with the one I made before and found that hers uses less sugar and flour and she also stated that hers produces soft kuih bahlu.  So, I got interested and prompted me to try out her recipe.  I was glad I tried because it is indeed soft and slightly chewy.  Edda and myself couldn't stop popping a few of this once it was cooled.  :-P  However, after I kept it in the container, it turned sticky and moist unlike the dry kuih bahlu we used to.  Almost like the mini egg sponge cake I did in 2007.  So, I don't think this can be kept long.  Guess I will have to play with the old recipe again, like adding oil.


Guess you have noticed the ugly looking kuih bahlu I have right?  I don't have the pretty kuih bahlu mould so I used the mini muffin pan to make this instead.  If you too don't own the mould and wanted to make this, check out my instruction on the next page.  The method is about the same but slightly different.  You can still enjoy the kuih bahlu without the mould.  I guess the next time I go back to M'sia, I need to buy myself two kuih bahlu moulds.


Friday, February 11, 2011

Custard Cookies


This cookie sure have a strange look.  Evy called it snake skin cookie.  LOL!  This was resulted from my experiment in the kitchen.  I was surprised that the cookie turned out like this too.  If you try this recipe of mine, let me know if yours turn out looking like this too, okay?  Because I am curious!  Look aside, this cookie is crisp and melt in the mouth with the fragrant of custard powder.  Actually tasted very good.  This is the last of my CNY cookies for this year.  了!

Wednesday, February 09, 2011

Homemade Yee Sang for Chinese New Year (魚生)


Yee Sang, Yusheng, 魚生 or Prosperity Toss is enjoyed throughout the 15 days of Chinese New Year.  It is a symbol of abundance, vigor and prosperity as the fish tossing in this salad means 余升 and 年年有余.  The waiter would add each ingredient and says an auspicious phrase related to that ingredient and then everyone would stand up and toss the yusheng together while saying auspicious wishes.  It is believed that the higher you toss, it would bring you higher growth in wealth and fortunes. This dish is mainly enjoyed by the Chinese in Singapore and Malaysia.  I talked to Chinese from Hong Kong, China and Taiwan before and they have no clue what is 魚生.  Whereas if you mention this dish with people from Malaysia or Singapore, everyone knows what it is.  This dish is a must have and very popular during Chinese New Year, in fact, it only served during or around Chinese New Year.  You can order it in a restaurant or "to go" the ready made packet to bring it home.

We living in the U.S. or overseas have no such luck as in order it in a restaurant or buy it at a store.  But fear not, we can enjoy Yee Sang (魚生) too.  Frankly it is not difficult to make at all.  The only tedious part is the slicing of the vegetable thinly.  I made this easy version so it would be easy for all of us.  :-P  Everything can be bought in the Asian store such as ground toasted peanuts, toasted sesame seeds, wonton wrapper (or better yet the ready to eat fried wonton crackers), pickled ginger, ready to eat jelly fish etc.  I used jelly fish because we don't eat raw fish in the house.  Of course you can use any raw fish you like or smoke salmon, etc, etc.  You can even add pomelo or other ingredients you can think of.


I actually have thinly sliced romaine lettuce underneath the cilantro, scallion, pickled ginger and seaweed.  My plate was too small thus I had to pile everything up a level.  My carrot was actually got covered underneath too.  If you have sharp eyes, you will notice that my crunchy doesn't really look like fried wonton.  Well, you were right, because I was out of it and thus I used the spring roll wrapper.  It was crispy but turned soft quickly when mixed together as it was very thin you see, so the wonton skin is recommended.  I tried to make the nam yee cracker from scratch but failed as it turned soft when cold.  Later I did toast them in the toaster oven to crisp it again for the yee sang when the spring roll crunchy turned soft.  And it worked!

This simple yee sang is delicious, try it yourself and feedback to me ya!

Today is also the 7th day of CNY, which is everyone birthday, so Happy Birthday to all of us! 人日快乐!



Monday, February 07, 2011

Reunion Dinner 2011 with Friends

I wanted to share the reunion dinner we had at our friend's restaurant this year.  These were the common dishes that she would prepared every time we were invited for dinner.  She would alternate between lobsters or crabs and each time it would be at least 8-10 dishes.  She said this was Cantonese Cuisine and I definitely got introduced to lots of new ingredients that I didn't know before (not this meal but throughout the years that I had known her).

Steamed Whole Tilapia Fish (very fresh) 

Braised Lamb, really soft. (but we didn't know how to appreciate)  They said it's good to eat lamb during winter.

Stir-fried Huge Prawns (simply divine!)

Click next page to read and see more....


Friday, February 04, 2011

Early Happy Valentine's Day!! 情人节快乐!!


I was told that the last day of Chinese New Year is also the Chinese Valentine's Day.  So what's better way  to incorporate the Chinese New Year cookies into the Valentine's Day cookies as well.  I made this pineapple tarts using the heart shape cookie cutter and voila ~ a sweet heart shape Valentine's cookie made with love from the heart! 

You can find my recipe here.  I am sure your loved one would love to receive a gift from the heart that made from scratch.  People always say to win a man's heart, you will have to win his tummy first.  These days I am not too sure about this, but perhaps that's still the case if he is looking for a wife that can cook.  :-P


I want to wish all the love birds out there a Very Happy and Sweet Valentine's Day!!  情人节快乐!!

I am also submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise.

Click next page to see the cookie cutter that I used to make this!