Russian Tea Cakes (Snow Ball Cookies)

This Russian Tea Cakes or Snow Ball Cookies looks similar to our popular cookies 'Kuih Momo'.  However, the taste is different.  This cookies have a unique taste and is yummylicious.

Ingredients:

200g. unsalted butter (room temperature)

100g. Planta margarine (room temperature)

3 egg yolks

90g. icing sugar (I reduce as I prefer less sweet, and the coating is also sweet)

50g. milk powder

100g. roasted cashew nuts (grounded)

400g. low protein flour/plain flour (sifted)

Coating: (mix in a bowl)

100g. icing sugar (sifted)

50g. milk powder

Methods:

1. In a mixer bowl, cream butter, margarine and icing sugar until light and creamy.  
2. Add in egg yolks, continue mixing until well combined.
3. Next, add in milk powder and flour, and combined using low speed.
4. Lastly, add in ground cashew nuts and mix until well combined.
5. Cover with cling wrap and rest in the fridge for 30 minutes.
6. Form cookie dough into balls (sizes depends on your own preference), and place on a lined baking sheet.
7. Bake in a preheated oven of 180 degree Celsius for 20 minutes.
8. Remove cookies from oven and allow to cool slightly, then roll each cookie in coating mixture.
9. Let the cookies cool completely and store in airtight containers.

I adapted this recipe from 'na.icha8877.'

Gingerbread Hot Cocoa

With Christmas round the corner, anything gingery makes me wanna give it a try.  It really brings in the mood of this joyous season.  

Ingredients: (serves 1)

1 cup milk

1/3 tbsp. brown sugar (if you prefers sweeter can add more)

1/2 tbsp. baking cocoa

1/3 tbsp. golden syrup (molasses, if you have)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Dash ground all spice

Small pinch of salt

Whipped Cream (for topping)

Methods:

1. In a small saucepan, combine brown sugar, cocoa, golden syrup/molasses, ground cinnamon, ground ginger, all spice and salt.  Gradually add milk.  Cook and stir over medium heat until heated through.  Remove from heat.
2. Pour into a cup.  
3. Serve with whipped cream.

This recipe is adapted from 'Taste of Home' by Erika Monroe-Williams, Scottsdale, AZ with a slight adjustment.

Mei Cai Kou Rou (Steamed Pork Belly With Preserved Mustard Greens)

Mei Cai Kou Rou is a popular dish and one of the many 'comfort food' for the Chinese.  This is a dish that needs a little bit more effort in the preparation and cooking.  The preserved mustard green needs to be thoroughly washed and soaked, as some are rather salty.  I prepare the initial stage of washing and soaking a day ahead and left them in the fridge.  So, on the day of cooking it is not so tedious.  Let me share with you this recipe, which is more traditional in a way.  The additional steps are worth the effort....

Ingredients: (serves 4)

430g. mei chai/preserved mustard

430g. pork belly (skin on)

Water (enough to cover the pork belly)

3 slices ginger

1 star anise

1 1/2 tbsp. cooking oil

1 tsp. dark soy sauce, plus 1 tbsp. (divided)

1 tbsp. rock sugar/granulated sugar

1 tsp. ginger (minced)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. Shaoxing wine

3/4 cup water

Cornflour mixture (mix 1/2 tsp. cornflour with 1 tbsp. water)

Chicken stock granules (for seasoning the final dish, if needed - I did not add)

Methods:

• thoroughly washed and soaked mei chai/preserved mustard a few times, squeezed dry and cut into small pieces.

• In a dry wok, fry the mei cai (without using oil), for 2-3 minutes, remove it into a plate and set aside.  
• Put pork belly in a pot and cover with water.  Add ginger slices and star anise.  Bring to a boil, reduce to simmer and cook 35 minutes.  Dish out the pork belly and place it onto a plate.  
• Heat 1 tbsp. oil in a clean wok using medium heat.  Brown pork skin first, followed by all sides.  Once browned, add 1 teaspoon  dark soy sauce and 1 tablespoon of water, and carefully coat the pork in the liquid.  Turn off heat and let pork cool in the wok.  Once cooled slice pork into 1/2" slices, arrange them neatly in the bottom of a shallow heat-proof bowl.  
• In the same wok used for searing the pork belly, heat the wok using medium-low heat and add another half tablespoon of oil, then add the rock sugar.  Cook until sugar melts (do not use too high heat or else the sugar will be burnt and it will taste bitter) and turns a caramel color.  Add minced ginger and cook until fragrant, then add in mei cai and stir-fry for a few minutes.  Add 1 tablespoon dark soy sauce, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Shaoxing wine and 3/4 cup water.  Bring to a boil and taste for correct seasoning; add dash of chicken stock granules if needed.  Turn off the heat.  Spoon the mei cai over the pork belly in the bowl and spread evenly to cover all the pork.  Put bowl into a steamer and steam for 75 minutes.

• Remove the bowl from the steamer and carefully pour off any excess liquid into a small pan.  Bring to gently simmer and add cornflour mixture to thicken.
• Cover the bowl of pork with a serving plate and flip it over onto the plate.  Pour the sauce over the dish and serve with a bowl/plate of freshly cooked rice.

This yummylicious recipe is adapted from 'The Woks Of Life' with some adjustments to suit my cooking preferences.

Chewy Chocolate Gingerbread Cookies

 

Ingredients:

4 oz. unsalted butter (room temperature)

1/2 cup brown sugar

1 egg

1/4 cup golden syrup

1 1/2 cup plain flour (sifted)

1 tbsp. cocoa powder (sifted)

2 1/2 tsp. baking powder (sifted)

1 tsp. fresh grated ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. salt

1/4 cup dark chocolate chunks

Cane sugar (for rolling the cookies)

Methods:

1. In a mixer bowl, add oil and sugar.  Beat on medium speed until light and fluffy.  Beat in egg and golden syrup.  Stir in remaining ingredients, except cane sugar.  Cover and refrigerate at least 2 hours.
2. In a bowl add the cane sugar.
3. Shape dough into 1" balls, roll in cane sugar and place on a lined baking sheet 1" apart.
4. Bake in a preheated oven of 170 degree Celsius for 10 minutes, or just until set and soft in the center.
5. Remove tray from oven and cool for 2 minutes.  Remove the cookies to a cooling rack and let it cool completely.  Store in airtight jars for up to a week.

I adapted this recipe from 'Natalieshealth.com' with some adjustment to suit my baking preference.

Frosty Pumpkin Nog

 

Ingredients: (serves 1)

1 1/4 cup milk

1/4 cup plain yogurt (frozen)

2 tbsp. mashed pumpkin

1/2 tbsp. sugar (I did not add)

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Whipped Cream (topping)

Dash ground cinnamon (topping)

Methods:

1. In a blender, combine first 6 ingredients, cover and process until smooth.
2. Pour into chilled glass.
3. Topped with whipped cream and sprinkle dash of ground cinnamon over the top.
4. Serve immediately.

I adapted this recipe from 'Taste of Home' by Crystal Bruns, Iliff, Colorado, with a slight adjustment to suit my preference.

Asian Shepherd's Pie

Ingredients:

3 large potatoes (peeled and quartered)

50g. unsalted butter

Dash of salt (to taste)

Dashes of ground black pepper (to taste)

3 tbsp. cooking oil

2 pieces chicken breast (skinless and diced)

4 cloves garlic (peeled and finely chopped)

1 tsp. ginger (peeled and minced)

1 small onion (peeled and diced)

1/2 carrot (peeled and diced)

3 dried shiitake mushrooms (soaked, remove stems and cubed)

3 tbsp. chopped Chinese Chives - I replace with 1 stalk celery (cubed)

3/4 cup water

Seasoning:

1 1/2 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

2 tsp. Shaoxing wine

Dashes ground black pepper

Cornflour mixture (mix 1 1/2 tsp. cornflour with 2 tsp. water)

Methods:

1. In a pot, add potatoes and cover with water; bring to a boil.  Reduce heat and simmer until tender.  Drain well.  Add butter and mash when the potatoes are still hot, until smooth.  Season with salt and black pepper to taste.
2. Heat 2 tbsp. cooking oil in a frying pan and fry chicken until lightly brown, remove and set aside.
3. In the same pan, heat remaining oil, saute garlic, ginger and onion until soft.  Add carrot, celery/chives and mushrooms.  Saute another 3 minutes, then return chicken pieces to frying pan and stir in seasoning except cornflour mixture.  Add water and simmer for 3 minutes, then stir in cornflour mixture to thicken the gravy.
4. Remove from heat and spoon chicken mixture into baking dish (I use 2 dishes), top with mashed potatoes.  Make swirling patterns on the surface of the pie using a fork.
5. Bake in a preheated oven of 200 degree Celsius for about 30 minutes.  
6. Remove from oven and serve immediately.

I adapted this recipe from an old recipe book 'Marshall Cavendish Cuisine' with slight adjustment to suit my cooking/baking preference.

Stollen Muffins

 

Ingredients:

200g. plain flour (sifted)

50g. almond meal

4 tsp. baking powder

1/4 tsp. ground cinnamon

100g. caster sugar

120g. dried cranberries, green and red cherries, orange peel and raisins

50g. pumpkin seeds (can add other types of nuts)

100g. unsalted butter (melted and cooled)

2 large eggs

125ml. plain yogurt

Dusting over top of muffins: (mix in a small bowl)

1/4 tsp. ground cinnamon

1 1/2 tbsp. icing sugar

Methods:

1. In a large bowl, mix together plain flour, almond meal, baking powder, ground cinnamon, caster sugar, dried fruits and pumpkin seeds/nuts.
2. In another bowl whisk together eggs, melted butter and yogurt.  Pour over the dry ingredients and very quickly mix with a wooden spoon until mixture has just come together.  Do not over mix.  A few floury bits is fine.
3. Quickly divide the batter between muffin cases, place over muffin pans and bake in a preheated oven of 220 degree Celsius for 5 minutes; lower temperature to 180 degree Celsius, and bake for 15 minutes until risen and golden; or when a skewer inserted in the center of the muffins comes out clean.  Remove from oven onto a wire rack.
4. Once cooled enough to handle, lift out of the tin onto a wire rack a cool for 5 minutes.
5. Sieve the ground cinnamon and icing sugar over the muffins.
6. Ready to serve!

This recipe is adapted from 'NewIdeafood.com.au' with adjustments to suit my baking preference.