Thursday, 16 July 2015

Wednesday, 15 July 2015

Skandraniettes aux Cacahuetes

Soon, Muslim all over the world will celebrate Eid, the first day of Shawal to mark the end of the ramadhan. For us, it will be a quiet celebration here in Geoje. We will go balik kampung (back to hometown) but much later as DH have to wait for his rotation leaves. Anyway, it's been 14th year we have been celebrated it outside Malaysia, I would be lying if I said that I'm not sad..of course I am, but I'm used to it, as long my kids and DH is here with me..home can be anywhere isn't it.


And for this special occasion, I've prepared some goodies to give away. I told DH I would like to prepare something Algerian. I had this peanut cookies years ago in my SIL place and I love it. Up until recently, I couldn't bother to find out how to prepare it until I stumbled the recipe.of course in Pinterest..where else isn't it.




Skandraniettes aux Cacahuetes
(Peanut Cookies)

Ingredients:
For the pastry dough
250 g flour
1 small egg
75 g butter, softened
1 pinch of salt
1/2 tsp vanilla extract
Water (if needed)

For the peanut filling:
3 cups ground peanut
1 cup sugar
1 small egg
2 tbsp orange blossoms water

2 cups Honey 


Method for the pastry dough:
In a mixing bowl, add softened butter, flour, vanilla extract, salt and egg. Mix all the ingredients. Add little by little water until the dough comes together.  Knead the dough until it form a a soft dough form. Allow to rest for at least 1 hr.


Peanut filling:
Blend the peanut finely and mix with all the ingredients until it comes together. Roll into few logs. Set aside.

To assemble:
Divide the dough into a few portions. 

Rolled the dough very thinly, place the filling in the center, roll the dough and the peanut filling into a log and slice with diagonal cuts into 1" wide pieces.

Transfer the cookies to a baking sheet and repeat the process with the remaining peanut filing and dough. 

Bake in preheated oven (170 deg C) for about 15 minutes. 

Heat honey in q smaller pot until very hot. Once the cookies are baked, immediately transfer to the hot honey and allow the cookies to soak for a few minutes. 

Transfer the honey soaked cookies to a strainer and let the cookies cool down before storing.





Thursday, 18 June 2015

Chocolate Swirl Meringues

As end of the school year show approaching, we 'mum' will have this one important question in our mind..what are we going to prepare for the kermesse? Last year, as I was one of the main committee for the food table, I've proposed to prepared few dishes. And end up making curry puff, sausage rolls and chocolate coated marshmallow. It's all gone very fast, not only kids having fun with the buffet but the parents too.

But this year, I missed the initial meeting due to the surgery and stuck at home with my foot in the cast. Now two weeks after my cast was removed, I'm back to my old self, much to my family and friends delight.

So, what did I do for tomorrow kermesse? Something new of course. Though I've made few times, but not with this version of meringues. It does look pretty, just hope the taste too.

Chocolate Swirl Meringues

Basic Meringue Recipe from : West of the Loop, French Patisserie Meringues

Ingredients:
3 cups superfine sugar
10 oz egg whites, room temp 
1/2 tsp cream of tartar /white vinegar
2 tbsp vanilla extract
100 g melted dark chocolate

Preheat oven at 100 deg C. Line baking sheets with parchment paper.

Beat the egg whites until soft peaks hold. Gradually add in cream of tartar or vinegar. Increase speed and whip until they form stiff peaks and glossy.

Drizzle melted chocolate on top of the meringue mixture. Do not mix. 

Spoon out the meringue onto the baking sheet and bake for 2 hours until firms.

Store meringues in an airtight container.



Ramadhan Moubarak

Tuesday, 16 June 2015

Kuih Kaswi Gula Melaka

I was invited to M's house this morning for a coffee, a last one as everyone will be quite busy preparing stuff before heading home for a summer break. Okpo definitely will be very quite. Most of  the people I know will leave town except us and another girlfriend, as she's entering her third trimester of her pregnancy. We will have Okpo to ourselves!!

I made Kuih Kaswi, or Kosui, a traditional steamed nyonya kuih/cake, made from wheat and tapioca flour, gula melaka syrup and coat with grated coconut. I know M loves this kuih, she asked me last time if I know how to do it. In fact this was my second attempt to do it. And I found an excuse to use the mini mold given to me on my birthday by a another friend.



Kuih Kaswi Gula Melaka

Original Recipe : Azie's Kitchen Kuih Kaswi

Ingredients:
2 cup all purpose flour
1 cup tapioca flour
1 cup caster sugar
2-3 pandan leaves
2 pieces gula melaka (or 2 cups brown sugar)
7-8 cups water

1 cup grated coconut
Pinch of salt


In a sauce pan, add water, pandan leaves, gula melaka and sugar, heat over a medium heat until sugar is dissolve and it thickened. Remove from heat and discard the pandan leaves. Add flour (all purpose and tapioca flour). Mix the batter  until smooth and use sieve to remove lumps.

Prepare the steamer, greased molds and pour the batter into the molds and steam until it's set (15-20 mins). Remove from the steamer and let it cool completely.

Prepare the grated coconut, steamed in the microwave for about a minutes. 

Once the kuih has cooled down, remove from the molds and top with grated coconut.

Gula Melaka (Palm Sugar)


Sunday, 26 April 2015

Malaysian and Singaporean Food Fest, April 24th, 2015

A very successful event indeed. 

Thank you to my beautiful hardworking friends, for contributing their energies, times and money. 

No words can express my gratitude to you all...

Thank you, from the bottom of my heart