Fried Nian Gao and Sweet Potatoes with Spring Roll Wrapper

An interesting new way to serve nian gao that I noticed this year.  I was eager to try it and I did.  I saw a friend did a deep-fried nian gao with spring roll and she said it was delicious.  But I bought a sweet potato to go with my nian gao already and thus I wanted to incorporate the sweet potato into this spring roll.  Then, I saw another similar post while blog hopping.  That blogger used smashed steamed taro mixed with coconut flakes to wrap the nian gao and rolled it in the spring roll wrapper before deep-frying.  So, that was my "aha" moment.  I can steam and then smash my sweet potato before wrapping it with the nian gao and spring roll wrapper.  The idea was set and I got to work and the resulted product was really crispy and delicious.

I used the steamed nian gao that I did earlier.   The verdict of this nian gao is not what I was hoping for.  I wanted one that would melt when deep fried but this one was not.  It is not as fragrant too maybe it was because I didn't use the palm sugar but the Chinese bar sugar instead.  Therefore the color of this nian gao is not as dark brown.  Overall, it was an okay recipe, definitely not the best.  But I would try it again with palm sugar just to see whether it will have any difference (just want to experiment :-P).

This rectangle one only has a piece of nian gao.  This will stay crispy as there is no water from the sweet potato to soften the fried spring roll.

Direction:

1.  Cut the sweet potatoes into smaller pieces and steam for 25 minutes or until soften when poke with a fork.  Take it out and smash it with a fork.  Set aside to let cool.

2.  Take out the nian gao and cut it into log shape pieces.

3.  Prepare a bowl of water.  Take a piece of spring roll wrapper and place some smashed sweet potato on top like the above picture.

4.  Place a piece of nian gao in the middle.  Brush the sides of the spring roll wrapper with water.  Fold and roll it into a roll.  Finish the rest.

5.  Deep-fry in batches in medium heat oil until golden brown.  Dish out and drain on paper towel to absorb the excess oil.  Serve!

Note:  You can keep the leftover in a container in the refrigerator.  Just toast it again in a toaster oven before serving (about 5-6 minutes).

Kuih Bahlu 2 (Chinese Egg Sponge Cake, 鸡蛋糕)

 

I did a Pandan Kuih Bahlu before in year 2008 and never try it since.  Because I found the recipe a bit dry.  This year I had no plan on making kuih bahlu but while I was browsing and jumping blogs, I decided to check out Sinner's blog.  And then I saw her kuih bahlu recipe posted last year.  I quickly compared her ingredients with the one I made before and found that hers uses less sugar and flour and she also stated that hers produces soft kuih bahlu.  So, I got interested and prompted me to try out her recipe.  I was glad I tried because it is indeed soft and slightly chewy.  Edda and myself couldn't stop popping a few of this once it was cooled.  :-P  However, after I kept it in the container, it turned sticky and moist unlike the dry kuih bahlu we used to.  Almost like the mini egg sponge cake I did in 2007.  So, I don't think this can be kept long.  Guess I will have to play with the old recipe again, like adding oil.

Guess you have noticed the ugly looking kuih bahlu I have right?  I don't have the pretty kuih bahlu mould so I used the mini muffin pan to make this instead.  If you too don't own the mould and wanted to make this, check out my instruction on the next page.  The method is about the same but slightly different.  You can still enjoy the kuih bahlu without the mould.  I guess the next time I go back to M'sia, I need to buy myself two kuih bahlu moulds.

Recipe adapted from Sinner, from Kitchen Redneck.  Thanks Sinner!

Ingredients:

2 large eggs

60gm sugar

1/2 tsp, pure vanilla extract

60gm all-purpose flour

1/4 tsp. baking powder

Method:

1.  Beat eggs with electric beater until light and frothy, about 2 minutes.

2.  Add in sugar and vanilla.  Beat until thick and yellow, about 2 minutes.

3.  Add in sifted flour and baking powder and use a spatula to blend well.

4.  Preheat oven to 375'F.  Grease the mini muffin tin with cooking spray.

5.  Scoop batter by tablespoon into mini muffin tin evenly until it reaches the top, not too much.

6.  Bake for 5 minutes or until golden brown.  Take it out with a toothpick and cool on wire rack.

7.  Store in air-tight container when cooled.

Makes about 22 pieces.  Recipe can be double.

Custard Cookies

This cookie sure have a strange look.  Evy called it snake skin cookie.  LOL!  This was resulted from my experiment in the kitchen.  I was surprised that the cookie turned out like this too.  If you try this recipe of mine, let me know if yours turn out looking like this too, okay?  Because I am curious!  Look aside, this cookie is crisp and melt in the mouth with the fragrant of custard powder.  Actually tasted very good.  This is the last of my CNY cookies for this year.  收工了!

Yields about 80 cookies.

Ingredients:

(A), sifted

2/3 cup cornflour

1/2 cup all-purpose flour

1/2 cup custard powder (you can buy it at World Market)

10 Tbsp. butter (141g), soften

1/2 cup confectioner sugar

1 egg yolk

1/2 tsp. vanilla extract

Sprinkles or red jelly or dried cranberries, cut

Method:

1.  In a bowl, use an electric beater and cream together butter and sugar.  Add in yolk and beat together.  Add in vanilla extract and cream together.

2.  Add in sifted (A) and use your hand to mix it into a dough.

3.  You can press it with a cookie press or roll it flat and use a cookie cutter to cut into shape.

4.  Place on parchment lined baking sheet.  Place a decorative red jelly or sprinkle on top.

5.  Bake in preheated 350'F oven for 14-15 minutes.  Cool on wire rack and store in air-tight container.

Homemade Yee Sang for Chinese New Year (魚生)

Yee Sang, Yusheng, 魚生 or Prosperity Toss is enjoyed throughout the 15 days of Chinese New Year.  It is a symbol of abundance, vigor and prosperity as the fish tossing in this salad means 余升 and 年年有余.  The waiter would add each ingredient and says an auspicious phrase related to that ingredient and then everyone would stand up and toss the yusheng together while saying auspicious wishes.  It is believed that the higher you toss, it would bring you higher growth in wealth and fortunes. This dish is mainly enjoyed by the Chinese in Singapore and Malaysia.  I talked to Chinese from Hong Kong, China and Taiwan before and they have no clue what is 魚生.  Whereas if you mention this dish with people from Malaysia or Singapore, everyone knows what it is.  This dish is a must have and very popular during Chinese New Year, in fact, it only served during or around Chinese New Year.  You can order it in a restaurant or "to go" the ready made packet to bring it home.

We living in the U.S. or overseas have no such luck as in order it in a restaurant or buy it at a store.  But fear not, we can enjoy Yee Sang (魚生) too.  Frankly it is not difficult to make at all.  The only tedious part is the slicing of the vegetable thinly.  I made this easy version so it would be easy for all of us.  :-P  Everything can be bought in the Asian store such as ground toasted peanuts, toasted sesame seeds, wonton wrapper (or better yet the ready to eat fried wonton crackers), pickled ginger, ready to eat jelly fish etc.  I used jelly fish because we don't eat raw fish in the house.  Of course you can use any raw fish you like or smoke salmon, etc, etc.  You can even add pomelo or other ingredients you can think of.

 

I actually have thinly sliced romaine lettuce underneath the cilantro, scallion, pickled ginger and seaweed.  My plate was too small thus I had to pile everything up a level.  My carrot was actually got covered underneath too.  If you have sharp eyes, you will notice that my crunchy doesn't really look like fried wonton.  Well, you were right, because I was out of it and thus I used the spring roll wrapper.  It was crispy but turned soft quickly when mixed together as it was very thin you see, so the wonton skin is recommended.  I tried to make the nam yee cracker from scratch but failed as it turned soft when cold.  Later I did toast them in the toaster oven to crisp it again for the yee sang when the spring roll crunchy turned soft.  And it worked!

This simple yee sang is delicious, try it yourself and feedback to me ya!

Today is also the 7th day of CNY, which is everyone birthday, so Happy Birthday to all of us! 人日快乐!

Sauce recipe adapted from Lily's blog with slight modification.  Thanks Lily!

Ingredients for Yee Sang:

1/2 Korean radish (the round one) or jicama or both, finely shredded

1 large carrot, finely shredded

3 scallions, finely shredded

A bunch of cilantro, take just the leaves

4 pieces of romaine lettuce, thinly sliced

1 packet of jelly fish, ready to eat, seasoned per packet instruction, cut

Some red pickled ginger strips (store bought in bottle, Wel-Pac Kizami, you need to get this red one for the color even though it's more expensive)

Fried crunchy wonton skin, crushed before adding

Some seaweeds, torn into small pieces
 

Yee Sang sauce:

1/3 cup canola oil + 1 tsp. sesame oil.

1/2 cup ground toasted peanuts

2 Tbsp. toasted sesame seeds

Sauce, mix well together:

6 Tbsp. LKK plum sauce

1/2 Tbsp. LKK Hoisin sauce

1/4 tsp. white pepper

1/4 tsp. 5 spice powder

2 tsp. lime juice

Method:

1.  Take the wonton wrapper, cut into strips and deep-fried until golden brown.  Drain on paper towel.  Set aside to be use later.  Or skip this step if you buy the ready to eat fried wonton crackers.

2.  Wash and prepare the vegetable by thinly slicing them.  Set aside.

3.  Prepare the combined sauce for the yee sang.

4.  Arrange the jelly fish and all the rest of the veggies on a round plate.  Prepare the sauce, oil, peanuts, sesame seeds and crunchy on the side.

5.  When ready to "lao sang", add in the peanuts, sesame seeds, and then the sauce and oil.  Lastly, crush the crunchy and place it on top and then "lao sang" or mix it well together with chopsticks.  Enjoy!

Reunion Dinner 2011 with Friends

I wanted to share the reunion dinner we had at our friend's restaurant this year.  These were the common dishes that she would prepared every time we were invited for dinner.  She would alternate between lobsters or crabs and each time it would be at least 8-10 dishes.  She said this was Cantonese Cuisine and I definitely got introduced to lots of new ingredients that I didn't know before (not this meal but throughout the years that I had known her).

Steamed Whole Tilapia Fish (very fresh) 

Braised Lamb, really soft. (but we didn't know how to appreciate)  They said it's good to eat lamb during winter.

Stir-fried Huge Prawns (simply divine!)

Click next page to read and see more....

White Chicken with Ginger Scallion Sauce

Slow Steamed Pork Belly with Taro, simply melt in the mouth (this was delicious, my favorite of the night)

Easy Nai Pak (easy and yummy)

Roasted Duck with Sauce (I preferred it without sauce, the sauce spoiled the presentation)

Stir-fried Lobsters, very fresh. (Delectable!)

We also had Lotus Root Soup and Deep-Fried Flower Steamed Buns which I didn't take picture.  Lastly we had Mandarin Oranges as dessert.  Not sure if other diners found my action weird as I only took picture of the dishes.  :D  She and her chefs prepared everything x4, a fulled house in her restaurant that night.

Early Happy Valentine's Day!! 情人节快乐!!

I was told that the last day of Chinese New Year is also the Chinese Valentine's Day.  So what's better way  to incorporate the Chinese New Year cookies into the Valentine's Day cookies as well.  I made this pineapple tarts using the heart shape cookie cutter and voila ~ a sweet heart shape Valentine's cookie made with love from the heart! 

You can find my recipe here.  I am sure your loved one would love to receive a gift from the heart that made from scratch.  People always say to win a man's heart, you will have to win his tummy first.  These days I am not too sure about this, but perhaps that's still the case if he is looking for a wife that can cook.  :-P

 

I want to wish all the love birds out there a Very Happy and Sweet Valentine's Day!!  情人节快乐!!

I am also submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise.

Steamed Nian Gao (年糕)

This is again something new for me this year.  I always did the baked Nian Gao like all the previous years.  The baked nian gao is delicious too but this year I stumbled upon a Vietnamese steamed nian gao recipe from a blogger friend.  I tried a few of his recipes before and liked it, so it encouraged me to give this recipe a try.  Truthfully, what got me interested was the steaming time in his was only 20 minutes for a rice bowl size.  Hey, you know me, always seek out the easiest recipe to try.

I used my porcelain ramekin to steam my nian gao as I believed this shape resembled the one that I was familiar with the most.  Looks good right?  I won't be eating this until after the Chinese New Year as I wanted to use this to bring good luck to my house.  I heard that since this is sticky, it means family reunion and togetherness.  Also of the Chinese word 年糕, the last word sounded like high (高), so it's like each year is higher or better than the previous. (年年高升)

Since I am not eating this yet so I have no comment regarding the taste.  Probably will do a post later when I slice it and pan-fry it.

This is how it looks like when I took it out of the ramekin to cool on wire rack.

Happy Chinese Lunar New Year and Gong Xi Fa Cai everyone!!  May this new year brings you much joy, good health and abundance wealth.  祝您 兔年快乐, 健康良好,  万事如意，恭喜发财!!!

 
Recipe adapted from TT, Playing with My Food.  Thanks TT!

~Yields 3 porcelain ramekins.

Ingredients:

400gm glutinous rice flour

300gm Chinese brown slab sugar

220gm Coconut cream

155gm water

Method:

1.  In a saucepan, boil water and brown slab sugar until the sugar melted.  Take it off heat and stir in the coconut cream.  Leave to cool.

2.  While waiting for it to cool.  Cut the parchment paper to fit in the steaming cup that you prepared.  I used porcelain ramekins.

3.  When cooled, add in the glutinous rice flour and mix into a thick batter.  Scoop batter into each ramekin evenly.

4.  Steam in high heat for 60 minutes or until cooked.

5.  Let it cool on wire rack.  Stamp with a good luck symbol if you have one.  If not, just do it like me, take a red packet with good luck symbol, cut it out and place it on the nian gao when it is still warm.