Crunchy Goreng Chempedek

If you follow my instagram, some time back, I bought some Goreng Chempedek.  As you know how rare to have this in Singapore, I jumped into it quickly when I saw it selling.  To my disappointment, it was really costly and not that great.

So during a trip up north, we managed to buy some decent price chempedek.  Stored some in the freezer and the rest I turned them into this Crunchy Goreng Chempedek.

Since my crave on that last occasion did not fulfilled, now I am a happy woman eating to my heart's content.

Learnings: I added in custard powder as I did not get that golden hue even I double fry it the first time.

I removed the seeds as I find it easy to just pop and eat.  This stays crunchy even after cool.

Also the double frying method enhance the crunchy texture further.  So REMEMBER to double fry them.

Definitely a keeper!

Thank you ACT for sharing this nice recipe.

Adapted

What you need:

100g butter

½ tsp salt

1 -2 tbsp sugar

150g plain flour

80g rice flour

80g glutinous flour

4 tsp custard powder

Method:

Combine everything into a mixing bowl.  Using a pastry cutter, cut the butter into the dry mixture until well combined. (Store the excess in the airtight container, chilled).

Weigh out the amount needed, add equal amount of water and mix to form a paste. (I find this ratio work best for this attempt).

Heat oil and deep fried until brown lightly.  Remove and drain.

Increase heat and refry until golden.

Drain and serve warm.

Cheers!

Crispy Cod fish seaweed chip 鳕鱼海苔脆

Next to add to my CNY goodies, will be this Cod fish seaweed chip 鳕鱼海苔脆.  This was on my to do list last year but as I ran out of time, I did not manage to do it.

So this year, this became my first choice as it is easy to prepare and does not need too much of my time.

Findings: My girl loves this so much that she is going to reserve the whole tub.

What you need:

A packet of mock cod fish
Seaweed
Egg white

Method:

Preheat oven at 140°C.  Lined a baking sheet.

Fold 4 strips of mock cod fish into half.

Wrap a piece of seaweed tightly over it and brush a thin layer of egg white.  Seal well.

Bake for 12 - 15 minutes or until golden.

Remove and let it cool completely before storing.

Enjoy!

Salted egg cornflakes

Last year, this Salted Egg Cornflakes was really popular but I did not make any because we had too many goodies.

So this time round, I managed to share a pack of salted egg yolk powder with some friends.   I wish they sell this in smaller packaging for homemaker like us.

Anyway, last year, I threw away nearly a full pack.  Such a waste.

Thanks SY for sharing this recipe but I modified it to suit my family's liking.

What you need:

150g unsalted butter

3 spring curry leaf

105g salted egg powder

8 dried chilli

1 tbsp sugar  

½ tsp salt

275g (1 box) cornflakes

Method:

Preheat oven to 100⁰C.  Line a baking tray.

Melt the butter in wok fried curry leaf till fragrant.

Stir in salted egg powder, sugar and salt and fry until well blended.

Add in cornflakes and fried until dry (approx 5-8mins)

Pour into baking tray and bake for 20 mins.  (Watch the time from 10 mins onwards)

Cool thoroughly before storing.


Enjoy!

Macadamia Sugee Cookie

Sugee Cookie seems to be a cookie that is lost and forgotten.  These days, you will see lots of people baking German cookies or butter cookies but you hardly see anyone baking Sugee Cookie.

I passed by a fair the other day and one of the booth was offering this.  Seeing it actually brought back memories of some of the good old days CNY goodies being offered.

There are two types of recipes for this cookie.  One with semolina flour and the other without but the main ingredient and cannot do without is ghee!

Having said that, ghee is actually clarified butter so if you don't have ghee on hand, you still can make it with butter but a little step more.  (you can google for clarified butter).

There is also the signature crack that created by baking soda.  

So here I am today, went through my little library and found a recipe.  I immediately knew I can bake this right away.

Firstly, it uses just plain flour.  That fits my situation perfectly as I don't have semolina flour and am not willing to go rub shoulder with the huge crowd out there.

Secondly, I think without baking soda, it should taste nice as I can live without its signature crack. 😜😜

Thirdly, I have many bags of icing sugar given by a friend that I need to find ways to use it up!

Fourthly, my blog reader turned friend, A was so kind to lug back a big bag of macadamia nuts for me.  After all these years, she still thinks about me whenever she comes to Singapore.  Love you so much.... 💓

Lastly, and most importantly, I have a can of ghee in the fridge! Using it up will allow my fridge space for my CNY goodies.

Now, let me present my Macadamia Sugee Cookie.

Findings: Though it is pop size, the mini ice cream scoop is still too big after baked.  Next round, I definitely have to make it smaller to make it in petite size.

Overall, the taste is good and with some bits of macadamia nuts, it is yummy.

Adapted: Mrs Leong

What you need:

400g ghee

300g icing sugar

700g plain flour

200g macadamia nut, toasted and chopped finely

Method:

Cream ghee and sugar until light and fluffy.

Knead in the flour and nut to form soft dough.  Wrap in cling wrap and set aside for 4 hours.

Preheat oven to 120°C.  Lined a baking sheet.

Use a mini ice cream scoop to scoop out the dough.  Form into a ball and using a fork to form an impression.

Bake for 20 - 25 mins.



Enjoy!

Christmas Jelly Cake

Last year, just before Christmas, my mom had a bad fall and I really had no mood to do anything fancy. 

I remembered I brought this cake to a gathering and had received good review on this Christmas Jelly Cake.  Though the process is long, this recipe gives you time to do things in between.

Though the steps seem never ending but it is not as intimidating as you think.  In fact, it is rather easy.

I did a few tries and had improved on the texture to our preference as well as the brand of milk we used.

Adapted

What you need:

Biscuit base:

200g digestive biscuit

80g unsalted butter, melted 

1st layer

2½ tsp gelatine powder

¼ cup water

200g condensed milk (milkmaid)

200g water

1 tbsp lemon juice

2nd layer

1 jelly crystal (green)

1 tsp gelatine powder

200g boiling water

150g cold water

3rd layer

2½ tsp gelatine powder

¼ cup water

200g condensed milk (milkmaid)

200g water

1 tbs lemon juice

4th layer

1 packet jelly crystal (red)

1 tsp gelatine powder

200g boiling water

150g cold water

Method:

Base

Lined a springform pan with cling wrap.  Extend all the way to the top and overhanging.  Set aside. 

Blend biscuits in a food processor until fine. 

Add the melted butter and mix until well combined.

Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge to set.

1st layer – milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condense milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

2nd layer - green

In a small pot bring a 1 cup of water to boil, stir in the green jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.

3rd layer  - milk

In a small cup, combine gelatine with water and let it sit until it bloom.

In a pot of boiling water, set the gelatine over it and stir to dissolve completely.

In another pot, combined condensed milk and water.  On low heat, stir condense milk and water until it is fully combined.

Remove heat and add in lemon juice.

Add in dissolved gelatine and stir to fully combined.

Pour the mixture over the prepared base and chill until set

4th layer – red

In a small pot bring a 1 cup of water to boil, stir in the red jelly crystal and gelatine until dissolved. 

Add in 100ml cold water and stir.

Slowly pour into the 1st milk layer and chill until set.

Let it set completely – prefer 8 hours before serving.

Enjoy!

Buttermilk Scone

I bought a pack of buttermilk as I wanted to attempt a little project.  Since that only requires a small amount of buttermilk, I shall use the rest for this Buttermilk Scones.

Findings: The texture is soft and fluffy but it lacks that buttery taste that I enjoyed.  So I will need to modify this recipe.

What you need:

250g plain flour
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
90g cold butter
1 cup cold buttermilk

Method:

Sift plain flour, baking powder, baking soda and salt and chill it for 10 mins.

Pour flour mixture onto a clean counter top.

Cut in the butter and crumb like.

Make a well and slowly add in the cold buttermilk.

Incorporate the flour mixture and milk until the dough comes together.

Pat it to 2" thick and fold into half.  Repeat 4 times.

Pat into 1" and cut to desired shape.

Place on baking sheet.

Bake for 230°C for 12 mins.


Enjoy!

Pandan Sponge Cake

My sugi and pandan plants are growing at an alarming rate and I needed to prune it back.  Since I have a batch of homemade pandan extract and I needed to bake for a charity event, so I try this Pandan Sponge Cake.

Learnings: I baked this without water bath method and in 2 X 6" cake tins as the organiser requested for us to cut into small serving size. 

It needed 15 mins at 130°C and then slowly up to 150°C for another 10 mins.  Am happy that it brown nicely.

Initial bake, I used butter but hub feels the one with the coconut oil has a stronger fragrance.

The texture is also soft and cottony with a nice hint of coconut taste.  Maybe next time, I will change the milk to coconut milk.

Note to self: For this event, I used 4 times the recipe.

Thanks CS for sharing this great recipe.

Adapted

What you need:

100g cake flour
5 egg yolk (approx 65g each)
10g pandan juice (homemade)
70g milk
40g butter (I used coconut oil)
1 tsp vanilla essence

5 egg whites
100g sugar

Method:

Preheated oven of 150°C.  Prepare 7" round tin in water-bath. (I dry baked)

Sift cake flour.  Set aside.

Warm up pandan juice, milk and butter to lukewarm.

Add in cake flour and mix well.

Add in egg yolk one by one and whisk well.

Add in vanilla paste and blend well.

In a clean bowl, whisk egg whites until foamy, drizzle in sugar slowly while beating until soft peak.

Fold 1/3 of the meringue to the egg yolk batter and fold in the remaining meringue.

Bake for 40 mins. Remove the water-bath and continue to bake for another 30 mins.  (I have modified the baking time as above)

Enjoy!