Stuffed Lotus Root with Mushrooms

Frankly speaking, I’m not good in cooking, so I usually only preparing steamboat during CNY. When Che-Cheh shared this recipe, it looked easy … and decided to cook it last night. I added extra ingredients (steamboat ingredients left from previous night ) …. and the results … simply wonderful & delicious :)

Here is the recipe with minor modification.

Source : Flavours magazine Jan-Feb 2009 via Messy Witchen

100 g fish paste (I bought ready made)
120 g lotus root, thinly sliced

4 Garlic cloves
6 Dried Chinese mushroom, soaked and sliced
6 Medium size Prawns, without skin
3 Imitation crabs, cut into 2cm lengths and deep fried
1 Spring onion, cut into 2.5cm lengths
1 Red chilli, cut in diamond/long shapes

1 tablespoon Oyster sauce
1 teaspoon “Hau Chi”/Chicken stock powder
1/2 teaspoon Sugar
1/2 teaspoon Cornflour
1/8 teaspoon Sesame oil
1/8 teaspoon Ground white pepper
1/3 teaspoon Hua Tiao rice wine (Shaoxing wine)
3 tablespoons Chicken stock / Water

Method :
- Stuff fish paste between 2 slices of lotus root sandwich slightly less than 1cm thick. Deep fried until golden brown, set aside.
- Drain remaining oil in the wok, leaving just a tablespoon of oil in the wok.
- Add garlic, fried until light brown, add prawns (wait until half cook), add mushroom, crabs, onion, chilli and fried lotus root sandwiches, stir-fry on high heat.
- Finally add seasonings and stir-fry until fragrant.
- Remove and serve immediately.

Serves : 2-3 pax

I am submitting this delicious dish to Aspiring Bakers #15:Auspicious Dishes for CNY (January 2012) hosted by Wen's Delight.

Melt-in-mouth German Cookies

I guess I no need to explain further about these German cookies anymore :) as they are so popular and well-rated since last year. But what a pity that I just got chance to bake this year. It’s never too late for you that have not tried it, you will love it as it really melted-in when you pop into you mouth :) and can’t stop just eating only one :D

Source : Min’s Blog and SSB

125 gr Butter (I used SCS Butter)
40 gr Icing sugar, sifted
125 gr Potato starch
80 gr Superfine flour / Plain Flour

Chocolate rice (optional)

- Beat butter and icing sugar till fluffy and lighter in colour.
- Sift in potato starch and flour, mix to form a soft dough.
- Pinch a bit of dough and roll into small balls. (I had my 1/3 dough mix with the chocolate rice)
- Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
- Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Yields : 60 pcs

Here's wishing all of you a  Happy Chinese Lunar New Year!

Cashew Nuts Cookies

This year, beside pineapple tarts, I didn’t have chance to bake more for CNY cookies, only extra 2 more varieties. The first one are these cashew nuts cookies, which I had been on my baking list since last year, but only this year I got chance to try this. Thanks Wen for her generous of sharing her Auntie’s yummy recipe.

250 gr Butter (used quality butter and chilled)
190 gr Icing Sugar

420 gr Plain flour (I reduced to 320 gr)
1 Tbsp Milk powder
1 tsp Baking Soda
½ tsp Salt

1 no Egg
2 tsp Vanilla Extract

200 gr Ground roasted Cashew nuts (I used 300 gr)
300gr Cashew nuts (Halves it, bake until half cooked for topping)

Extra egg for egg wash

- Sift flour, milk powder, soda and salt together, set aside.
- Cream butter and icing sugar till light and fluffy.
- Add eggs and vanilla till well mix.
- Lastly add sifted flour & ground cashew nut, mix well with the low speed.
- Form a soft dough and chill till firm (min. 2 hours)
- Roll the form and cut into the preference shape using cookies cutter
- Egg wash a layer first, place cashew nut on it, slighlty press. Egg wash again on top of the cashew nut too, to make the nuts look shiny.
- Bake at preheated oven of 180 degree C for 15-25 mins.

Yields : approx 100 pcs for half recipe.