Pineapple Tarts ~黄梨塔 CNY 2015

Pineapple Tarts are available throughout the year in Malaysia and Singapore but they are most sought after and popular during the Lunar Chinese New Year.   They are a common sight in most Chinese households because it's symbolic to have Pineapple Tarts during this time of the year.  'Wong lai' in Cantonese and 'Ong lai' in Hokkien phonetically sounds like 'good luck comes'.  Hence, eating this cookie will thus bring forth good luck and prosperity.

This is not the melt-in-the-mouth type of pastry, it's crisp when fresh and will stay good even after being kept for some time.  You can also view my  other recipes on  Nastar and closed Pineapple Tarts from  'here' and 'here'.

Pineapple Tarts - 黄梨塔    (adapted from 'here')

Ingredients

• 100 gm unsalted butter
• 200 gm plain flour, sifted
• 60 gm icing sugar, sifted
• 1 egg yolk
• 1 Tbsp milk
• a pinch of salt
• pineapple paste

Method

1. Sift flour with salt, set aside.
2. With a handheld whisk, beat butter with icing sugar till creamy.
3. Add in egg yolk, mix well.
4. Add milk and fold in the sifted flour.
5. Mix to a smooth dough using a spatula.  Do not knead.
6. Cover with cling wrap and let rest for 15 mins.  (If too soft to handle, chill in the fridge).
7. Pinch about 10 gm of dough, flatten, put in some pineapple paste, roll up to whatever shape that you fancy.  Lightly slit the surface with a sharp knife to form a pattern.
8. Bake in a preheated oven @ 180 deg.C for 15 to 18 mins. till slightly golden brown.
9. Yield :  27 Pineapple Tarts

 I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme

My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by

Victoria of  Baking Into The Ether

also to

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

and to

Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,
Diana from Domestic Goddess Wannabe and Zoe from  Bake for Happy Kids

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Orange Sesame Almond Crisps CNY 2015 ~ 杏仁片脆饼

These healthy, nutritious crunchy crisps are always a favourite in my family during the festive season.   Not much preparation is needed to produce these crisps and only a few ingredients are required but the end result is unbelievably addictive, fragrant and yummy crisps which are difficult to restrain!

Recipe for Orange Sesame Almond Crisps  杏仁片脆饼
(adapted from  'here'  with mofidication)

Ingredients


• 1.1/2 eggs
  
• 45 g sugar
• 23 gm plain flour, sifted
• 15 gm almond meal
• 150 gm almond flakes
• Zest from 1 orange
• black sesame seeds
Method
1. Beat eggs, sugar and vanilla till sugar has dissolved.
2. Stir in the sifted flour, almond meal, almond flakes, orange zest and black sesame seeds, mix till just combined.
3. Drop half teaspoon of batter onto a parchment lined baking sheet and using the back of the spoon, spread batter thinly leaving a space of about 1.1/2 inches apart for the next spoonful.
4. Bake in a preheated oven @ 150 deg.C for about 8 to 10 mins, till light brown.
5. Cool and store in an airtight cookie jar.
6. Yield : 70 crisps.












I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether


and to


'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House

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Sunflower Sesame Candy CNY 2015 ~ 葵花芝麻糖

These nutty chewies can be quite addictive and they serve as a wonderful snack while watching your favourite movies during the festive season.  They can also double up as a gift to relatives and friends.

Recipe for Sunflower Sesame Candy ~    葵花芝麻糖    

Ingredients




• 130 gm sunflower seeds, toasted
• 30 gm sesame seeds, fry till golden brown
• 60 gm caster sugar
• 30 ml water
• 1/2 Tbsp maltose
• 1/4 tsp vinegar
Method
1. Fry sesame seeds till golden brown.
2. Bring to the boil, water and sugar, till sugar has dissolved.
3. Add in maltose and vinegar, cook till thick and syrupy.  (Droplet forms in water means the syrup is fine).
4. Mix in the sunflower seeds followed by the sesame seeds.
5. Pour the mixture onto a parchment lined chopping board, cover with another sheet of parchment paper, roll with a rolling pin to as thin as you  can.
6. Let cool, cut it up or randomly break into pieces.
7. Keep the candy in an airtight container in between pieces of parchment paper.














I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether


and to


'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House

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Sesame Peanut Butter Cookies CNY 2015 ~ 芝麻花生曲奇

These Sesame Peanut Butter cookies are not only fragrant and crispy but they do store well for some time in an air-tight container.  Perhaps you may consider adding this recipe to your CNY cookie list as well.

Recipe for Sesame Peanut Butter Cookies ~ 芝麻花生曲奇

Ingredients

• 4 oz butter
• 2.1/2 oz brown sugar
• 2.1/2 oz caster sugar
• 4 oz creamy or chunky peanut butter
• 1 egg
• 5 oz plain flour
• 1/2 tsp baking powder
• 3/4 tsp bicarbonate of soda
• a pinch of salt
• 2 tsp black sesame seeds, lightly toasted
• 1 tsp vanilla

Method

1. Sift flour with baking powder, bicarbonate of soda and salt.  Set aside.
2. Cream butter with the brown and caster sugar till creamy.  Add in the peanut butter, followed by the egg and vanilla.
3. Fold in the sifted flour and black sesame seeds, mix till just combined.
4. Cover with cling wrap and let rest in the fridge for 2  hours.
5. Roll out into 1.1/4 inch balls and place on a parchment lined baking sheet, about 1.1/2 inches apart.
6. Bake in a preheated oven @ 180 deg.C for about 10 to 12 mins.  Let cool for a while before removing them onto a wire rack to cool completely.  Store in an airtight cookie jar.
7. Yield :  55 cookies

I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme

My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by

Victoria of  Baking Into The Ether

and to

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

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Cranberry Cornflake Cookies ~ CNY 2015 蔓越梅玉米曲奇

I'm sure that many of us are now planning a cookie list for the coming Chinese New Year.   I made these during the holidays and they were well received by my family members.   These cookies are quick and easy to make with crunchy cornflakes and  chewy cranberries.  Furthermore they are delicious and absolutely addictive!

Recipe for Cranberry Cornflake Cookies    蔓越梅玉米曲奇

Ingredients

• 250 gm butter
• 5 oz sugar
• 10 oz/280 gm self-raising flour
• 160 gm cornflakes, crushed and more for coating
• 100 gm cranberries
• 2 Tbsp milk
• 2 tsp vanilla
• a pinch of salt

Method

1.     Cream butter with sugar and vanilla till creamy.

2.     Add in sifted flour on low speed till just combined.

3.     Add milk and mix till dough just comes together.

4.     Stir in the crushed cornflakes and cranberries till well combined.

5.     Roll the dough into balls, and coat with some crushed cornflakes.

6.     Place the balls of dough on a parchment lined baking sheet.

7.     Bake in a preheated oven @ 180 deg.C for about 12 to 14 mins or till light golden brown.

8.     Let cookies stand for about 5 mins. to cool before removing them onto a wire tray to cool completely.

9.     Store cooled cookies in an airtight cookie jar.

10. Yield :  125 cookies.  (Depending on size).

I'm linking this post to Best Recipes for Everyone Jan. & Feb. 2015 Event, Theme :  My Homemade Cookies by Fion of  XuanHom's Mom, co-hosted by  Victoria of  Baking Into The Ether

and to

"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"

hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

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Wordless Wednesday ~ Beautiful Flowers in Cameron Highlands

We spent the weekend up in Cameron Highlands, the leading producer of fresh flowers in Malaysia.  I was lucky enough to snap some pictures of the beautiful flowers in the garden of the bungalow we stayed in, albeit intermittent rain and grey skies.

Hibiscus of different colours and different number of petals

Dahlia

Birds of Paradise

So excited to catch this bee entering the flower bud for honey

Anthurium

Very minute fungus growing on a rotting tree stump

Lavender

Calla Lily

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Stir-fry Misua 炒面线

Misua or Mee Sua is a very fine, thin variety of  noodles made from wheat flour and originated from Fujian, China.  Misua signifies long life in Chinese culture, hence very often this is served during birthdays and during Chinese New Year.  For this heart warming stir-fry, I used the thick variety of Hock Chew Misua from Sitiawan, added in a few ingredients and it turned out just delicious!

Recipe for Stir-fry Misua  炒面线

Ingredients

• 100 gm pork or chicken fillet, cut into strips
• 100 gm vegetables of your choice
• 3 Shitake mushrooms, soaked till soft, cut into strips
• 1 egg
• 4 pips of garlic, chopped
• 2 servings of Misua
• 1 tsp or more dark soya sauce
• Sesame oil
• Oil for frying

Seasoning for meat

• 2 tsp oyster sauce
• 1 tsp light soya sauce
• 1/4 tsp sugar
• Dash of salt

Method

1. In a pot of boiling water, cook the Misua, strain, drain, set aside.
2. Heat up some oil in a wok and fry the egg.  Dish out and set aside.
3. Saute the garlic till fragrant, add in the mushrooms and seasoned meat, stir-fry till cooked.
4. Toss in the vegetables, stir-fry.
5. Toss in the Misua, stir-fry.  Fine tune to taste.
6. Drizzle on some sesame oil, dish out onto serving plates. Garnish with the bits of fried egg.
7. Serve immediately.

I'm submitting this post to the Little Thumbs Up Event,theme is Noodles and Pasta

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and

hosted by Anne of My Bare Cupboard

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