The cutest Chinese New Year 2019 pig cookies made using our popular shortbread recipe. Adorable and tasty! Singapore home baking recipe tutorial blog, kid friendly recipe, creative children food blog.
The 35-piece range references Disney's 'Three Little Pigs.'
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 small portion which makes about 60 pieces. It isn't enough to share. The recipe here is adapted from Kathrine Kwa [Youtube] recipe with modifications. Afraid that the original recipe yields not enough pieces to share, I roughly increased the portion to one and half. These butter cookies are aromatic, buttery, crispy and not overly sweet. Suits my taste bud and yours if you like the not too sweet butter cookies. Lovely cookies. Ingredients [makes 150 pieces] 270 gm salted butter 120 gm icing sugar 1 egg [size AA] 1/2 tsp salt 330 gm plain flour + 75 gm cornflour – sifted 40 ml milk some chopped red cherries - topping Cream butter, sugar and salt until light and fluffy. Beat in eggs until well blended. Sift the dry ingredients together. Fold [2] into [1], alternating with milk. Mix into a dough. Transfer to a container and chill for 30 minutes. Scoop in small portions into a piping bag with star nozzle. Pipe star rosettes onto a lined baking tray. Bake in preheated oven at 170 degrees C for 15 minutes or until golden brown. Remove to cool on wire rack before storing in airtight container.
Genting Palace Chinese New Year 2019 menu review of reunion dinner packages and yee sang selection as featured on Food For Thought
The 35-piece range references Disney's 'Three Little Pigs.'
A Malaysian Food Blog based in Kuala Lumpur that shares some of the Malaysia best restaurants and best Malaysia food to eat.
Again, it is time to bake Chinese New Year cookies. Last year this time was a very busy and tiring period when my mother in-law was in hospital for operation. Time was not enough then to get the necessary things and routine done as I was juggling from home to hospital and work. There are several cookies which I have intended to try but all set aside due to shortage of time and the worries over my in-law's condition. Now, with things back to normal, I supposed there shall be enough time for me to get going to bake the various cookies. German Cookies, I have baked several but I think I have not tried one with dried cranberries. This is it, crispy, crunchy with a soft bite of the cranberry bits. Recipe adapted from Little Duck's Kitchen with modifications Ingredients [makes 110 pieces] 250 gm butter - room temperature 100 gm icing sugar - sifted 250 gm potato starch 180 gm plain flour - sifted 50 gm dried cranberries - chopped Beat butter and icing sugar till fluffy and lighter in color. Sift in potato starch, plain flour and mix with dried cranberries. Fold flour mixture into cream. Mix well into a soft dough. Chill for 30 minutes. Pinch about 10 gm dough, roll into round and press it with a fork to make design and place in the baking tray line with parchment paper. Bake at preheated oven at 170 degrees C for 13-15 minutes depending on the size of your cookies. Remove from oven, leave to cool completely on a wire rack and store in airtight container.
From Fendi's flower power to Cartier's sleek panther and Gucci's quirky aesthetic, our beloved brands never fail to disappoint. And for the Year of the Pig, we
The 35-piece range references Disney's 'Three Little Pigs.'
This recipe is my all time favourite cookie recipe and I have been making it for abut 20 years now. I must warn you though that once made, t...
Image 005TbzCSly1fzfbqo0akpj31mc1mc1l3 in Hell Event #08: Realm of Dreams album
Pop Geisha - New face and star of the spring Chanel campaign, Yumi Lambert, graces the pages of Jalouse's March issue in a shoot inspired by Japanese style.
Image 005TbzCSly1fzgfjtoqmxj30ku112u0x in CNY 2019 album
Image 005TbzCSly1fzfb79n1gsj31mc1mce87 in Hell Event #08: Realm of Dreams album
I will return to my little tricks series, but first a for an interesting artifact from art history. I was allowed to reprint this nearly 100 year old letter courtesy of Tom Dunlay, a well known New England impressionist painter. I suppose I should explain the players here, they are; William Paxton (1869–1941) the author of the letter, I have decorated the page with a few of his paintings. A major American impressionist painter. He was a student first of Dennis Miller Bunker and then in the Parisian atelier of Leon Gerome, a member of the Boston School group of painters and a founding member of the Guild of Boston Artists. He was a National Academician and successful portrait painter commissioned to paint both Grover Cleveland and Calvin Coolidge. Below is his painting Tea leaves from the American wing of the Metropolitan Museum of Art. Henry Brooks (1898-1981), a student of Paxton who was touring Europe with, R.H.Ives Gammell , painter, teacher and writer, author of "Twilight of Painting". Incidentally, my teacher as well. Also the teacher of Tom Dunlay who provided the letter for us to read. 19 Montvale Road Newton Centre Dear Brooks; Your good letter made me quite envious of your luck. The Ingres exhibition must be intensely interesting— at least it would be to me. Of course you'll have to swallow hard to take in some of his color, but if you consider it as a means of emphasizing his drawing it becomes very interesting, and I think you'll get to like it. The Vermeer head that you speak of and the Mona Lisa are, to my mind, the two top notch performances in modelling in the world. The Da Vinci charms me more, but the Vermeer is surely more truthful in total effect. Here I am writing like "dear teacher" and probably boring you stiff, but even at the rist (sic)of that I'll ask you to examine the way in which every picture which interests you is made. The beauty, greatness, style, or whatever the salient quality of a picture is, you'll get anyway, but, if you don't look sharp, the way it's done, will escape you. It's fine to sit open mouthed while the conjurer takes the rabbit from the hat, but if you want to be a conjurer it's up to you.to find out how he does it- That fact is a rather grubby comparison but I want to make it clear that the artists task is to create the emotion rather than to be moved. No doubt one who has never felt emotion is incapable of communicating it to others, but most of us have felt it, and William Paxton 2. few can pass it on. Don't let the old master over awe you, and don't get cheeky with them either. Most of them had something or they wouldn't be Old Masters. Look at them as you would look at your friends work: find the faults and praise the qualities. There is no reason • for a different standard of criticism than the one you use for your contemporaries. You may lose some pleasure by finding how the wiser are pulled but think of the pleasure you can give others if you \ learn how it's done. As I look over this that I have written I'm tempted to throw it away as it seems neither original or new, but as I want you to know that I'm keenly interested in your work, and this will perhapes (sic) show it, I'll let it go. The pulchritudinous Edna is still on the job and occasionally expresses her yearning for your return and also that of Gammell. It seems only fair to state that her affections seem divided. By the way: when you get to Venice be sure to see the Museo Civico (spelling doubtful). There are samples of drawings by Tielapolo(sic) and delightful things by Guardir (sic,Gaurdi) and Longhi. There is no news to write. . . . "The purple days of drouth expand like a scroll opended out again.1* Well—I "drink to you only with minor eager" for obvious reasons. With best regards to everyone interested and particularly to yourself and Gammell, I am, Yours truly; William Paxton July 7, 1921. ........................................................................ Here a plug for a new vendor of quality brushes and a reader of this blog, Joe Salamida. I want some of these brushes and will be glad not to have to order them from England. The mongoose brushes pictured above have been highly praised and are in vogue with many of today's top figurative painters who I certainly wish to emulate myself. Legacy Art Products of New York is now carrying a very comprehensive line of Rosemary & Company brushes for the oil painter and watercolorist. Rosemary’s famous “Master’s Choice mongoose, Ivory synthetic, Chungking, and Eclipse ranges are all represented by Legacy. By ordering from Legacy Art Products you can save money on importation taxes. You are encouraged to check out their website at www.legacyartproducts.com and call them at (315) 853 – 8783 with any questions you might have concerning an order.
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Anyone who has a taste for pork and has spent any time in Singapore has probably not only tasted bak kua, but has come to long for it. In searching for a recipe for this, I came across many accounts of people trying to bring the pork into the US only to have it confiscated by customs agents. This also happened to my wife and me one time, even though the clerk at the shop in the airport in Singapore assured us there would be no problem bringing it in. We were trying to bring some back for my sister-in-law, who could probably wolf down a pound of this in one sitting. We have bought it for her on occasion here in the US, but a four ounce package (which is two small strips) is several dollars. Worse than the expense, it just doesn't taste as good. I won't claim that my recipe is as good as what you get in Singapore, but it's better than the packages you find in your local Asian market. Ideally, the sheets of the prepared meat mixture would be dried in the sun, like drying krupuk. This would be possible in Sacramento in the summer, but not at this time of the year. Instead, I did as others have done and did the initial drying/baking in a very low oven. Once the sheets have been sufficiently dried/cooked, they are cut into smaller pieces and grilled. The pre-cooked sheets can be cut and frozen, stored for a final grilling when convenient. Serve them with cocktails and prepare to be worshipped. I include links to recipes I tried before coming up with mine. They are all very similar with slight tweaks. I haven't been able to find rose wine or licorice powder, so I substituted rose syrup and ground fennel. Dry frying star anise and grinding it to a powder might also work. It's a recipe that allows plenty of room to tweak to your own personal tastes. One addition to my recipe that you won't find in the others is pink salt (sodium nitrate). I would suspect that the original recipe for bak kua included saltpeter. This preserves the pinkish color in cured meats and can be found in old recipes for char siu. Sodium nitrite has largely replaced saltpeter because it apparently does a better job of killing bacterial nasties. Its inclusion in the recipe preserves the rosy color of bak kua and that slightly hammy taste. Leave it out and the bak kua will still taste ok, but it definitely is not as attractive. Bak Kua/Bak Kwa--Singapore Jerky 2 1/2 lbs ground pork (should have at least 15% fat--pork shoulder is good) 2 TBS fish sauce 2 TBS soy sauce 1 TBS hoisin sauce 200 gr brown sugar 3 TBS honey 2 tsp ground fennel seeds 3/4 tsp white pepper 1/2 tsp (3 grams) pink salt (sodium nitrite) 1 1/2 TBS vegetable oil Mix ground pork with remaining ingredients. Cover tightly with cling-wrap and allow to marinate overnight. Spread mixture thinly on two jelly roll pans approximately 16" x 11". Put plastic wrap on top of the mixture and press down to spread as thinly and evenly as possible. Bake the sheets in a preheated 180° F oven for about 10 minutes. Carefully flip the sheets of meat over and bake for another 10 minutes. Remove and cut into photo-size rectangles or use a biscuit cutter to cut into "coins". Grill over medium heat on each side. http://mumlovescooking.blogspot.com/2007/02/homemade-bak-kwa.html http://rasamalaysia.com/bak-kua-malaysian-jerky/ http://chowtimes.com/2007/06/05/bak-kwa/ http://lilyng2000.blogspot.com/2005/06/dried-pork-long-yoke.html Get the flash player here: http://www.adobe.com/flashplayer
My journal as a Singaporean home baker and cook on tried and tested recipes.
A unique art process that will enhance fine motor development in your students I love sharing new and unique art processes with all of you! Chopstick painting is a process that each child can explore in different ways... Introducing a Story We tied the process of chopstick painting
One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method.
These Parmesan wonton chips are a great quick snack made with wonton wrappers, extra virgin olive oil, basil or rosemary, garlic, and parmesan cheese.
essie - blanc OPI - OPI...Eurso Euro * Stamping Schablone - MoYou Suki 09 (via Hypnotic Polish) * Diese Stamping Platte hab ich mir bereits Anfang Mai bei Maria von Hypnotic Polish ausgesucht. Ich wollte nämlich mal berichten, dass es dort nicht nur Indielacke gibt, sondern auch andere feine Sachen wie zum Beispiel MoYou Stamping Platten. Ich habe sie auch bisher schon 3 mal benutzt, aber war nicht einmal zufrieden mit der Farbkombi, die ich gewählt hatte. Deshalb konnte ich das einfach bisher nicht posten. Ich sehe also hier mal von der miesen Lichtqualität ab, weil mir zum ersten Mal die Farbkombi gefällt. Das erinnert mich nämlich irgendwie an Geschirr. Porzellan. Japanisches. Oder nur weil das englische Wort "China" dafür ist? Gedankenchaos schon wieder. Jedenfalls...hier isses jetzt :)
Experience a flavor explosion with this Sweet and Sour Pork recipe that'll transport your taste buds straight to a bustling Asian street market. This dish combines tender pork with a tangy, vibrant sauce for a meal that's sure to impress your friends and family.
