MANDARIN ORANGE BUTTER CAKE WITH WALNUTS

After seeing so many blogger friends start to baked butter cake with mandarin oranges, I said to myself...hey...why not give it a try with a kick of mandarin oranges zest, juice and walnuts in it.

You can get my butter cake recipe here.

And tathemmm.....it turns out super delicious with the crunchiest of the walnuts.

The cakes are good with a cup of hot tea or a cup of hot coffee.

BAK KUAH / LOONG YOKE

Today when I was shopping at the grocery store, I saw a very nice 3 lb of pork shoulder in a pack. And so I was thinking of making bak kuah/loong yoke that I have miss so much since I was in America. I did brought some from New York but still is not that good like Malaysia Bak Kuah. Back at home I unpack all my stuffs and started to marinade my ground pork. Those ingredients for marinate are light soy sauce, dark soy sauce, cooking wine, fish sauce and sugar. I marinade them for 3 hours before drying them in the oven.


After the marination time, I brushed some oil on the bottom of a baking sheet and add a bowl of marinate ground pork on it. Then with my hand, I gently pressed the ground pork to a even thin layer. In the oven it go for 15 minutes at 180 F for drying process.


After the drying processed, I cut the bak kuah/loong yoke to small pieces. Then I grilled them at high heat on my indoor grill. Guess what.....the bak kuah/loong yoke turns out to be so deliciuos and so tasty even my kids want to have more.

I'm so happy with the outcomes although this is my first attempt of making it.

SESAME BALLS WITH RED BEAN PASTE

My family and I love to eat these sesame balls. We usually have them at the chinese restaurant where they served with tim sum. I found this recipe from CD Kitchen and it's my first time making it. It really turns out good and delicious. And is the recipe I would like to share.....

INGREDIENTS :

320 g korean sweet potatoes
480 g red bean paste
3 cups glutinous rice flour
3/4 cup all purpose flour
1/2 cup white sesame seeds, soaked in boiling water for 30 minutes and drained
1 cup hot water
3 tbsp sugar


METHOD :

1. Peel and cut the sweet potatoes into small pieces. In a pot of water, add the sweet potatoes and boil until tender. Drain, mashed and set aside.

2. In a mixing bowl, sieve the glutinous rice flour and all purpose flour together. Then add the mashed sweet potatoes and sugar. Knead the mixture with hot water until well mixed.

3. Knead dough into small balls and roll each ball into a round flat shape.

4. Spoon some red bean paste and knead back into balls.

5. Coat the balls with wet sesame seeds and set on a baking sheets.

6. Deep fry the sesame balls on a low heat until the balls are golden and swollen.

7. Drain and served with a cup of hot tea.

NIEN NIEN YO YUE - KOI FISH KONNYAKU JELLY

That's the colorful fish koi jelly with longans. Don't they look alive???

Last month, I was searching for this Koi Fish Mould everywhere and even online. And lastly, I found this mould on Ebay and brought it.

The fish mould turns out to be a pretty fishes

I just add a packet of Konnyaku Jelly that my sister brought from Malaysia. I brush the fish mould with some red coloring konnyaku jelly and add the rest of the konnyaku jelly to mould.

And it turns out to be like this......pretty ahh!!!

This is my Koi Fish Jelly Mould

MELTING MOMENT COOKIES WITH GOLDEN RAISIN

INGREDIENTS :

230 g all purpose flour
110 g corn flour/starch
170 g icing sugar
55 g custard powder
250 g cold butter, cut into small pieces
2 tsp pure vanilla extract
2 egg yolks
some golden raisins


METHOD :

1. Preheat oven at 390 F. In a mixing bowl, add the flour and icing sugar and mix it well. Add in the cold butter and rub into the flour mixture until it bread crumbs like.

2. Then add in the egg yolks and vanilla extract and mix it with hands. It should be a firm dough and if it crumbles, add a few drops of milk.

3. With a cookies scoop, scoop the dough onto prepared baking sheets and gently press with a piece of golden raisin on top.

4. Bake for at least 15 minutes. Let it cool completely before storing.