Coconut Raisins Danish Butter Cookies 椰香葡萄干丹麦黄油曲奇

Ingredients for dough :
250gm butter, softened at room temperature
180gm icing sugar
1 large egg
320gm all purpose flour
30gm desiccated coconut
1/4 cup raisins
1/4 tspn baking soda
1 tspn vanilla essence/extract

Method :
(1) combine flour, coconut, raisins & baking soda till well cooperated.
(2) cream butter & sugar till fluffy pale then add in egg & vanilla essence and whisk till cooperated.
(3) now, fold in flour mixture till soft dough is formed.
(4) shape dough into oblong size then wrap dough into plastic sheet and keep refrigerated overnight.
(5) once ready, cut dough into thin slices then pull off plastic sheet and arrange it to baking tray lined with parchment paper. Keep cut dough chilled before the first batch cookie is done.
(6) finally, bake at preheated oven 180'C -185'C for about 20 minutes or till cookies became crunchy, not overly brown. Do watch out the temperature.

These cookies aren't round enough in shape. I really need to master it ! haha.... Overall I am happy with it. So far, I have done the vanilla kranse (the soft dough cookie), kringle (the cold dough cookie) & coconut raisins butter cookies. For further info, click here to find out more.

For those who are interested in making frisk brod cookies, please follow the cold dough recipe then square it and wrap with plastic sheet. By following the coconut raisin cookies method, sliced it after chilled overnight then brush with milk and sprinkle on the coarse sugar. And bake at preheated oven 180-185'C for about 20 minutes or till lightly brown.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

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