Chinese New Year is here soon, so I been making many Chinese New Year food & snack. One of my favourite snack is these candied walnuts. Of course it is not only for Chinese New Year but this is…

Lately, I've been really busy with the McCormick create and post contest. Today is the last day of submission. I submitted about ...

This is one of my favourite cookies, every time when I bought a tin of assorted cookies, I must eat the chocolate almond one first :) The buttery cookies with cocoa flavour, add in some almond sli…

Amongst all the wonderful yummy Chinese New Year Chinese snacks, this is the lesser evil. It is made of almond flakes, sunflower seeds and sesame seeds, all heavily loaded with vitamins and minerals. It is baked and not fried. And if that is not enough to convince you, it is awfully scrumptious in its mildly sweetened, aromatic and super crunchy combination.

INTRODUCTION When I was stationed in Shanghai, I needed to work a lot of overtimes. One of the snacks that I like is the oatmeal biscuits and that is how I started to like this biscuit. I like it because of its unique crispy texture , with bits to bite and the oats aroma. There […]

再度尝试番婆饼。 这配方蛮不错，入口后会融化哦！ 所以一定要给它做个记录。 配方取自：老妈子糕点王国~ Lean Heok Ooi ， 感恩。 做法： 1）沙谷粉提早3天前炒至轻身，备用。 2）将椰浆、糖粉和香兰叶慢火煮至沸，熄火，取出香兰叶待凉。 3）蛋黄拌打至发白，加入做法2拌匀。 4）再加入粉类搓成粉团，休面 30分钟。 （粉团应属干性，软团的话，烤出来的饼干烘不裂，口感无法入

This recipe uses fresh, unadulterated coconut milk. Your kueh bangkit will be so good it literally melts in the mouth.

It has ground almond and Nestum inside the cookies making the cookies fragrant, crunchy and flavourful. And it is laden with wholesome goodness.

Chinese New Year is less than two weeks away and I haven't started baking anything yet this year. Well, not until now, if you'd call throwing sugar and nuts together and melting them in the oven baking. I recently bought a packet of Bienetta Florentine Mix, which comes in powdered form. The simplest way to use it is to mix it with almonds, bake them and it miraculously turns into a crisp layer of caramelized almonds. Alternatively, you could substitute the Bienetta by using a Florentine recipe, which you can find in my previous post "Almond and Pretzel Butterscotch Brittle". Almond Crisps Recipe Ingredients 60g (2.5 oz) Bienetta Florentine Mix 80g (3.5 oz) thinly sliced / flaked almonds 1/4 tsp salt Method Preheat oven to 160C (320F). Line a baking tray (10in x 13in) with non-stick baking paper. Mix all ingredients in a bowl and pour into the tray. Spread the almonds to form a thin and even layer. Bake in oven for 10-12 minutes or until it starts to turn golden brown. Remove from oven and transfer it almond crisp from the tray to a chopping board. Use a long sharp knife to slice into bite sized pieces while it's still hot. It will harden and crisp up once cool. Store in an airtight container.

One of the most popular entries I've ever published, this is the recipe for people looking to create crispy eggplant using the minimum amount of oil. First step is to cut the eggplant into chunks and soak them in salted water for 20 minutes to draw the moisture out. (The chunks will float, so a good way to keep them submerged is to put a small plate on top of them.) Then leave them out to dry and then soak with corn starch. Next, cook them in a small amount of oil and the eggplant will be soft and crispy, with no deep-frying necessary. The garlicky, aromatic sauce is meant to bring out an authentic Chinese taste. If you don't have dark soy sauce on hand, skip and use soy sauce or tamari and adjust the volume to taste.

UPDATED POST ON 26-11-2014 Uploaded a new recipe -recipe 2 with only 4 ingredients of which potatoes starch can be substituted with plain flour. Easy to pipe too. Using Recipe 2 UPDATED POST ON 29-12-2013 I have not promote this post because the picture is rather blur. Therefore, today, I have decided to prepare some […]

Crispy Almond Bread aka almond biscotti - Crispy snacks made without oil. Healthy and simple ingredients used. Easy recipe in blog.

recipe adapted with modifications from/食谱经调整取自于: 最爱的。。。。 ingredients 60g salted butter (unsalted butter ok) 1 tbsp coconut oil 50g gula melaka, finely chopped 10g egg yolk 15g dessicated coconut 20g coconut...

A fellow FB follower shared this Kaass Stengel (Savoury Cheese Cookies) recipe and gave a thumbs up for it. When I saw this, it reminded me of a cheese cookie that I ate from Indonesia. So I was wondering whether it will be the same thing. Being a cheese lover family, another recipe with cheese will always be a delight to have and I think these will go so well with a mug of beer. I have replaced the margarine with butter and thus my dough is a soft. Thus need to divide the dough into portion to work with. Findings: The cookie is light and cheesy. Really love it. I change the Edam cheese to Grugyere as that is what I have in the fridge. Adapted from Source What you need: yield: 103 pcs 250g cake flour, sifted 180g butter, room temperature 120g Grugyere cheese, grated 1 egg yolk ⅓ tsp salt Egg wash 1 egg yolk 1 tsp milk Garnish Grated cheddar cheese Method: Preheat your oven to 170°C. Lined baking sheet. Sift cake flour and grate the Edam cheese. In a mixer, beat butter, margarine on medium high speed until pale and smooth. Add egg yolk and salt and beat for about 10 mins. Reduce speed to low then add grated edam cheese. Mix until all combined Using a spatula, fold in sifted flour to the butter mixture in 3 additions. Fold until just combined. Wrap the dough with cling wrap and chill it for 15 mins. Place chilled dough on baking/parchment/wax paper. Roll out the dough around 1 cm thick. Cut it with cookie cutter, or desired shapes. Put them on lined baking tray. Glaze the top with egg wash Sprinkle grated cheddar cheese Bake them for 20-30 minutes or until golden brown. Cool on tray for 5 mins before transferring to cool on wire rack completely before storing. Now I have one more item before I finished my CNY cookie list. What about you?

Updated post on 4-12-2016 I have decided to upload a new recipe using whole eggs instead of egg whites. You can also add in other nuts of your choice if you prefer. Personally I prefer recipe 2, whole egg version which is easier. Recipe 1 has also been amended , so if you have extra […]

When I saw Sokehah Cheah 's version of Macau Almond Cookies, it brought me back to my childhood days - I remember every yea...

I’ve always believed that it’s not really Chinese New Year without the following things: 1) family + the people you love (and who love you!), 2) cookies, and 3) cheesy Chinese ‘to…

It is Chinese New Year's eve already!! I have to apologize for not updating more often. Pre Chinese New Year is always the busiest month. Today I finally get to literally breath. I told myself I have to update this lovely blog. I know it is almost Chinese New Year. Therefore, I am issuing an easy yet popular recipe. Salted Egg Yolk Cornflakes has been the current Chinese New Year snack for several years now. Then again, anything salted egg yolk has been a popular option. I personally find this Salted Egg Yolk Cornflakes a little rich, but that does not stop my little bosses from devouring it like no tomorrow. Cooking this is pretty simple and you just need a few ready ingredients. Do pay attention not to put your fire too high as the egg yolks burn easily. Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片 Makes 1 medium tub Ingredients 150g cornflakes (I use Kellog's) 50g salted butter 30g curry leaves 3 cooked salted egg yolks, mashed 4 bird's eye chilli (optional) 1 tbsp castor sugar or to taste Cooking Instructions 1. Heat butter in a wok using medium heat. 2. Add in curry leaves (and cili padi) and saute until curry leaves becomes fragrant. 3. Add in mashed salted egg yolks and saute until it is fragrant. There should be a lot of bubbles. Becareful not to burn the egg yolks. 4. Add in cornflakes and sugar. Toss until all are combined. Remove from fire and spread it out on a baking pan. Bake at 180C for 8 to 10 mins to crisp up the cornflakes. Set aside to cool before putting into jars.

当感叹岁月的无情时，欣慰的是孩子也相继的成长了。 那年的15岁，除了学业与那甜蜜爱情外， 什么金融股票房地产啦！那明明是大人的把戏嘛！ 就欢喜的口袋里的零钱可以买些小卡片及小饰物， 这已经是哼歌的快乐空中鸟了。 这年的15岁小男生...

This is the second batch of butter cookies which I baked for the coming Chinese New Year. The first post on Butter Cookies is just a s...

Quick and easy pan fried crispy dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.

My absolute obsession is spicy noodles and if you've been on social media lately you'll see the noodles that have taken the world by storm! Biang Biang noodles are thick noodles that could double as a belt. It is said that one biang biang noodle can fill an entire rice bowl (and it's true!). Learn how to make these surprisingly easy noodles - I promise, you'll be as stunned as I was as to how fun and tasty they are!

Homemade fluffy steamed buns filled with mushrooms cooked in hoisin sauce. Enjoyed with some pickled carrots and cucumber plus some kimchi for extra texture and flavour! You can also opt to fill your gua bao with maple hoisin tofu instead of the mushrooms!

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product. It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour. But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while. Check it out here for a simple and easy Salted Egg cookie recipe. Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients 128 gm butter 60 gm caster sugar 3 salted egg yolks, steamed for 5 mins, and mashed 188 gm plain flour 15 gm cornflour 1/4 tsp baking powder 1 egg yolk, lightly beaten to glaze a pinch of salt 20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder. Set aside. Beat butter and sugar till creamy, mix in the flour till well combined. Add in the mashed salted egg yolk and curry leaves. Mix well. Use a spatula to gather up the crumbs, wrap up the dough with cling wrap and chill in the fridge for about 30 mins. or more. Roll out and cut with your desired cookie cutter. Place cookies on a parchment lined baking tray. Brush on egg glaze. Bake in a preheated oven @ 175 deg.C for 10 to 12 mins. Remove from oven, let cool completely before storing in a cookie jar. Yield : 45 cookies

This is low sugar Chinese Almond Cookies. I feel no guilty of eating a lot of them. This recipe is adapted from Traditional Chinese Pastries Book by Amy Wong with slight modifications.

Ingredients: 150 gm. Ghee (can subsititute with butter or cornoil) 90 gm. Icing sugar 1 egg yolk 1/4 tsp. salt 1/2 tsp. vanilla 20...

Sweet pudding flavored with rich coconut milk and filled with tender red beans. Perfect way to celebrate the Chinese New Year with your families and friends! Chinese New Year is coming up on the 28th. Are you celebrating CNY? If you are not sure what the story is behind CNY and how you can celebrate,...Read More »

Traditional Macau’s Almond Cookies ~ 澳門杏仁餅 In my memory (actually not very good! :p), I haven’t made these cookies for a year since then. I think it was last year, it gave me a shock r…