CNY 09
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Originally posted by kiseki:
I found 1 online!!!
Looks quite good. Wahaha...
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda
(B)
1 tsp. vanilla extract
1/3 cup + 2 Tbp. canola oil
Method:
1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft dough should form. Knead the dough a few times so that the vanilla extract can distribute evenly.
2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.
3. Use the back of a chopstick, the round one and place an indentation in the middle of the cookie.
4. Bake at preheated 350'F oven for 15-18 mins.
~Yield 62 small cookiesP.S. Anyone knows what's canola oil? Can it be found in supermarkets?
NTUC got sell.. they even have the canola magarine
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Originally posted by kiseki:
I found 1 online!!!
Looks quite good. Wahaha...
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda
(B)
1 tsp. vanilla extract
1/3 cup + 2 Tbp. canola oil
Method:
1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft dough should form. Knead the dough a few times so that the vanilla extract can distribute evenly.
2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.
3. Use the back of a chopstick, the round one and place an indentation in the middle of the cookie.
4. Bake at preheated 350'F oven for 15-18 mins.
~Yield 62 small cookiesP.S. Anyone knows what's canola oil? Can it be found in supermarkets?
Canola oil is easy to find. Just go to the cooking oil section and you'll find it.
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Oh. Hehe. Thanks people.
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watever oil u cannot find, just replace with butter hehehehee
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Originally posted by Bubblyl3:
you can try get their seacumbers and fresh frozen abalone and scallop very big and cheap. Abalone per pack last yr i bought is $20~30 inside got 4 fist size abalones. The seller will teach you how to cook it so that it taste as good or even better than the can abalone. You can try that too.
Wah like very worth it
Ok I go check it out Thanks for the lobang Bubbly
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Originally posted by Bubblyl3:
William Khoo seafood
Woodlands Terrace
Woodlands East Industrial Estatehttp://www.streetdirectory.com/asia_travel/travel/travel_id_22345/travel_site_1/
the whole road down is selling CNY stuff. fragrance bak gua also. And many others. You can take bus 964 from opp admiratly mrt station. Drop off after you see zephyr co.
Do you have the unit number? I can't find it and Woodlands Terrace is very long lehOr a phone number
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One day.. All of us gather then go food eating spree with bubbly LOL
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Oh no...we're going to receive and eat kueh belanda, oranges and pineapple tarts until they spill out of our ears again.
I don't mind the hir piow tng though.By the way, the "shark" head we're going to eat actually comes from a sting ray...and eating hair moss (fa cai) is bad for you and for the environment.
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I'm thinking of escaping overseas this CNY ....
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Originally posted by Fatum:
I'm thinking of escaping overseas this CNY ....
x 2 -
I wish I could too, but the holiday is too short. Knowing that the KT Tunstall fans are holding a gathering in London on the 31st makes it worse.
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Erm...I used to make sugee cookies, using a toaster.
Its Icing Sugar, Flour, and rubbed in butter. Last time was use Ghee. But butter easier to get.
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Jetta,
you using the electric press right?
My last time auntie do is have those press plates on a holder and bbq them over charcoal fire.
My mother tried to use electric press but they all turned out too thick.
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Originally posted by Fatum:
I'm thinking of escaping overseas this CNY ....
Lai.
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Originally posted by ä¸�如就æ»:
made love letters over last weekend ..
probably will make pineapple tarts this weekend?
aww....thanks, blue......i'll pm my addy to you. *blushing*
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Originally posted by kiseki:
Yea sugee
Aiya. That's my fave CNY cookie.
Anyone has the recipe for that?
i have but my cookbook is at home. you can find ghee in sg, right? i should tink so. from my recollection, i cream ghee with icing sugar. then add flour. my recipe is just plain sugee but i added chopped nuts so it becomes peanut sugee. always a fav among my friends here. i'll get it to you once i get the chance, k.
edit : moved/recipe found in what's cooking thread
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Don't know why, but I can't seem to muster any excitement about Chinese New Year this year. I mean, I used to be crazy about stocking up on traditional Chinese New Year goodies and go to Tai Chong Kok at 8am in the morning just to queue for their glutinous rice cake, but this year I think I'll just clean up the house.
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i'm actually crying over the rest of the shark which is good eating... if it was not full of mercury already...
braised shark and shark liver is damned good to eat...
also crying over the fact that they just fin the shark and toss the thing back to die a horrible and slow death by suffocation...
if you want to hunt something to eat, you eat the whole thing..
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if it's big enough to make cutting off the fins worthwhile, it's big enough to have accumulated way too much toxins and heavy metal for consumption .....
best thing to do is not to eat shark at all .....
but of course. ... it's really a zero sum game .... we're slowing breeding ourselves out of the planet after all ....
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have you seen how they're finning the tiny sharks now?
sharks which are less than half a metre long are also being finned..
any shark they can get their hands on is finned..
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Originally posted by MooKu:
Don't know why, but I can't seem to muster any excitement about Chinese New Year this year. I mean, I used to be crazy about stocking up on traditional Chinese New Year goodies and go to Tai Chong Kok at 8am in the morning just to queue for their glutinous rice cake, but this year I think I'll just clean up the house.
you make it sound like you're the mistress of the house. sound like auntie housewife
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Actually for the shark fin soup
I'm thinking of just making the broth and then add in tons of those golden pinhead mushrooms, shredded scallops and a lot of crabmeat into it
Should be even tastier
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Originally posted by elindra:
Actually for the shark fin soup
I'm thinking of just making the broth and then add in tons of those golden pinhead mushrooms, shredded scallops and a lot of crabmeat into it
Should be even tastier
how about replacing the shark's fin with the shark's fin melon thingy that michelle chong demonstrated just last week on tv ? ....
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Oh may be have fish maw soup (yu du)... they are nice too...
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Originally posted by Fatum:
how about replacing the shark's fin with the shark's fin melon thingy that michelle chong demonstrated just last week on tv ? ....
Dun wanThe melon have quite a strong flavour and the broth I make is very rich one that is why you see the stuff I add are really mild tasting