Almond Puff Fingers ???

These are called Almond puff pastry if you ever see them in Baker�s Cottage (a Msian bakery chain). I prefer calling them almond puff fingers, as they are finger sized.

This is a copycat version of those found in Baker�s Cottage. Not as buttery as theirs, as mine uses frozen store bought puff pastry. More convenient!!! Sacrificing on flavour.... 'sigh'

I tried this 2 times, doing it better the 2nd time around. First time, the top was a bit chewy because I used pure egg white and Hub said it�s not sweet enough. 2nd time, I mixed the egg white with sugar and it tasted similar with the ones bought from BC.. 2 thumbs up from Hub.

1 pack puff pastry
2 Tbsp egg white
2 Tbsp fine sugar (not icing sugar)
80gm almond flakes
2 Tbsp fine sugar

Method:
1. Roll out pastry in between 2 sheets of plastic to thickness of 5mm.
2. Mix egg white with 2 Tbsp sugar.
3. Peel upper sheet of plastic and spread egg white mixture evenly on top of pastry.
4. Sprinkle almond flakes all over pastry.
5. Replace top sheet of plastic and lightly roll to press almonds onto pastry.
6. Remove upper plastic sheet and sprinkle remaining sugar over almonds.
7. Put pastry into the freezer for half an hour to set the topping.
8. Preheat oven to 180C(fan)/200C.
9. Cut pastry into finger sized pieces. ( I cut up 40 pcs of them ) Place them onto a baking sheet. No need to grease baking sheet.
10. Bake for 12 mins on 180C and 30 mins on 140C.

*****
Period of baking varies depending on ovens. The first bake of 180C should end when the almonds achieve a very light golden colour and the pastry is well risen. 2nd bake of 140C is to make it crunchy. You may need to bake it longer if it�s still not crunchy enough. But raising it to 150C may produce a slightly browner colour. Do what you may think is suitable for your preference of colour.



Almond flakes sprinkled onto rolled out pastry that had been applied with egg white and sugar


Sprinkle on more sugar...


Cut them up into finger sized pieces


All puffed up and ready to be munched!!!

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Chocolate Chip Cookies

180C baked 15 mins

I first made this based on Van Houten�s chocolate chip wrapper when I was 17� My friends nicknamed my cookies Famous Wendy. Well, they said, it tasted similiar with Famous Amos.

Last year I had to made huge amounts for a fund raising event.. So, I experimented with ways to skimp on the ingredients, and to use up ingredients per batch by the packaging.. but yet.. making a delicious cookie.. It doesn't taste that similar anymore.. but still, good..

So, here�s my much skimped recipe. It spreads a little

250gm butter
330 gm brown sugar
1 tsp salt
2 tsp vanilla essence
2 eggs
250gm choc chip
500gm flour
2 tsp baking powder

And here�s one that I changed a bit again for own consumption.. as I found the original recipe (Van Houten's) a bit too oily..and this recipe doesn't spread much

250gm butter
200 gm brown sugar
1 tsp salt
2 tsp vanilla essence
2 eggs
500gm chocolate chips
100gm coarsely chopped almonds
400gm flour
2 tsp baking powder.

Method:
1. Cream butter and sugar together.
2. Add in egg, vanilla, and salt and mix until well combined. This is the wet mixture.
3. Sift flour and baking powder together. Mix with choco chips and almonds. This is the dry mixture.
4. Put the dry mixed ingredients into the wet mixture and combine well.
5. Scoop 1 tsp of cookie dough onto baking sheet, leaving some space in between each cookie.
6. Bake at 180C for 15mins (for browner finish, but more fragrant) or 170C for 16 mins for a lighter colour.

******

I like mine having a rugged surface rather than a smooth round patty.. So, I just spoon them.

These fair ones are baked 170C for 16 mins

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Hyacinth Bean Soup

23/1/2017 : Correction:
The bean featured in this recipe was previously named wrongly as Lima bean. The actual name is Hyacinth Bean

I haven't been cooking much since June... most of the postings nowadays are back posts of what I've done in the previous weeks. Well, when one has a bun in the oven, there are always excuses that can be made at every corner, anytime, to be lazy.. kekekekeke...

Lima is five in Malay language.. This is not a Five Bean Soup..

In Cantonese it's called "pang mei dau". I think it's called lima bean, as that is the closest that I can get from the internet. It is a bean about 3-4 inches long, pale green colour with a matte surface in the shape of an eyebrow.

This is my grandaunt's favourite soup and she'll eat a lot of the beans because she believes this bean enhances our eyesight, and with that she claims the reason for her being able to thread a needle at 90.

1 1/2 cup lima beans (correction : Hyacinth Beans)

300gm pork ribs or just meat (scalded)

10 peppercorns

1.5L boiling water.

Salt to taste

Trim the beans by discarding the top bits and pull away the top ligament.

Boil water, put in everything to simmer for 2 to 3 hours.

the Lima Bean.. I think

The beans are out of the pod after being boiled...

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Patin Masak Pedas (Silver Catfish in Hot Gravy)

One good thing about moving to Kuala Kangsar is � Abundant fresh river catches at very reasonable prices.

Every Saturday morning there is this Pasar Tani (Farmer�s Market) nearby where I stay. There�re 2 stalls that sell live river fish� still alive and swimming around. If u can�t stand the sight of the fish mongers killing them by banging them on the head�..don�t look. It does look brutal.

One swimming Patin goes for RM8/kg. I know it�s more expensive than Tesco (less than RM4/kg)..but hey, this is alive and it�s from Perak River� not ikan lombong (mining pool fish).. very nice and sweet.

I was introduced to this dish when I was in Selancar, Pahang, by Pak Yob.. the canteen man of my first school (as a teacher)

Ingredients:-

500 gm ikan patin

A)
3 pieces asam keping (tamarind fruit pieces) or more, depending on the maturity of the fruit, the younger, the more u'll need
� tsp salt
1 tsp sugar
1 bunga kantan- halved (ginger flower)

B)
2 hot red chilies or more
3 shallots
2 cloves garlic
2 cm ginger
1 cup of water

Method:
1. Blend (B) in a blender.
2. Pour into a wok and bring to a boil.
3. Add (A) and fish.
4. Cook for 10 minutes or until fish is cooked.
5. Dish up.

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Ginger Onion Chicken Stir Fry ???

Ginger Onion Chicken Stir Fry (Geung Choong Gai) Recipe

A) 1 whole chicken leg, deboned and cut into small pieces
� tsp salt
A dash of Worcestershire sauce
A dash of pepper

B) � cup water
1 tsp cornstarch
1 Tsp soy sauce
Pinch of sugar

4 cm ginger, thinly sliced
1 cup green onion stalks, cut into 5 cm long, green and white separated

2 Tbsp oil

Method:
1. Marinate Chicken with (A) for 10 minutes
2. Mix (B) together
3. Heat wok until very hot. Put in oil. Saute white part of green onions and ginger until fragrant.
4. Pour in marinated chicken and stir fry until it is cooked, about 2 minutes.
5. Pour in (B) and cook until it thickens and add in remaining green onion stalks.
6. Stir until green onion wilts and dish up.

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Long Beans Rice ???

My mom taught me how to do this (conventional rice cooker method), but I improvised it with �. an additional egg� cos there�s always lots of oil left after frying the sausages, and the oil remains quite a lot even after cooking the beans.. So, I soaked up the oil (plus flavours)with a scrambled egg�. and I'm cooking the rice in the microwave this time.

2 cups long beans ( cut into 2cm long, I cut 13 strings of beans)
1 chinese sausage (deskinned, sliced)
1 Tbsp dried shrimp (chopped)
1 egg
2 shallots (thinly sliced)
1 Tbsp oil
1 Tbsp dark soy sauce
1 � tsp salt

1 � cups rice
2 cups water (depends on the type of rice, but reduce it slightly as long beans release some moisture)

Method:
1. Heat wok with oil
2. Saute shallots until golden, dish up and drain off excess oil.
3. With remaining oil in wok, carefully fry Chinese sausage. Be careful not to burn them. When they are cooked, remove and put on a plate.
4. There should be oil in the wok, as sausages release oil when cooked. Use the same oil to saut� dried shrimp until very fragrant.
5. Put in long beans and stir fry for 1 minute or until cooked, but not soft. Put in dark soy sauce and salt. Mix well. Dish up.
6. Pour in egg into the same wok and scramble them (u can omit the egg, but I use the egg as a method to not waste the seasonings and oil.. haha).
7. Put rice and water into a covered casserole.
8. Microwave High 4 minutes, Med 6 minutes. Give rice a stir.
9. Pour in everything (sausages, eggs and long beans) except shallots. Spreading them evenly over rice.
10. Microwave again 2 minutes on high, 8 on medium.
11. Remove from microwave and sprinkle on shallots and mix up everything.
12. The rice is ready to be served.

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It's Fry Bread You Dummy

Navajo Fry Bread

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1 cup water
oil for frying

Sift together flour, baking powder, and salt. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse meal. Add enough water to make a soft dough. Knead on a lightly floured board until smooth and elastic. Pinch off dough, enough to make 11/2 inch balls. Roll or slap back and forth from hand to hand until each ball is a flat 4-inch round. Fry each round in a skillet, in 1/4-inch deep hot fat at 400 degrees until lightly browned on both sides, turning once. Bread becomes puffy as it fries. Drain on paper towels. Serve hot, plain, or with jam, honey, or your favorite tortilla topping.

Seminole Indian Fry Bread

2 cups all-purpose flour
1/4 cup instant lowfat powdered milk
3/4 teaspoon salt
2 tsp double acting baking powder
1 tablespoon lard
3/4 cups luke warm water
vegetable oil for frying

In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles a coarse meal. Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal parts and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes. On a floured surface roll each ball into a 6 inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1-1 1/2 inches of vegetable oil, until smoke appears. (375x F.) Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and
serve hot. Yield: makes 8

Indian Mothers Bread

2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

NAVAJO Whole Wheat FRY BREAD

1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil

Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut
into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve.

Abubu Fry Bread

2 large eggs
2 pkgs yeast
8 cup flour
1 cup sugar
1 tsp salt
4 cups milk
1 tablespoon oil

Mix everything together and let it rise punch it down an let it rise again it must rise 4 times total this is important after it has risen 4 times shape it into a circle the size of your pan or cut it into 5 inch circles if you are making indian tacos .Put the dough in a frying pan with enough already heated oil to go half way up the dough the oil should be hot already.Fry the dough till it is done then turn it over and fry the other side If you are making indian tacos take the 5 inch circles and fold them in half fill them with already cooked meat and cheese or whatever you want in them and pinch the edges shut like you do a pie crust then fry them in hot oil.If you are making Indian tacos you will need to make the dough way thinner.This is rez bread for dipping in wojapi.
Yield: 4 servings

Blackfoot Fry Bread

1 cup warm water
1 pkg dry yeast
2 tablespoon soft butter
1 tablespoon sugar
1 teaspoon salt
2 1/2 to 3 cups flour

Place water in bowl. Sprinkle yeast over water and allow to stand in warm place for 5 minutes. Add butter, sugar, salt and 2 1/2 cups flour. Knead, adding enough flour to make stiff dough.
Allow to rise (in bowl with towel over top, in warm place) for one hour. Place oil in deep sauce pan and heat to 350 F. Form dough into 4 inch disks about 1/4 inch thick, and fry about 1 minute per side until golden brown.

Indian Fried Pumpkin Bread

4 cups self-rising flour
1 tablespoon baking powder (if using regular; flour)
1 16 oz. can pumpkin (not pumpkin pie filli)
1 teaspoon salt
1 cup white or brown sugar
2 cups corn oil

1. In large mixing bowl, combine 3 1/2 cups of flour with the baking powder, pumpkin, and sugar. 2. Blend well and knead briefly, forking in the rest of the flour if needed ot make a smooth dough. Refrigerate for 2 hours to firm up the dough. 3. Divide dough into fourths and knead each
portion on a floured board or cloth for few minutes. 4. Using floured rolling pin, roll each portion into a cylinder 8 to 10 inches long. 5. Cut each cylinder into 6 slices. 6. Flour each slice and form into a cake no more than 1/2 inch thick. Dough cooks faster if thinner. 7. Heat 3/4 inch of oil in a deep, heavy frying pan until a bit of dough begins to bubble immediately. 8. Fry the cakes in hot oil. Turn after 2 or 3 minutes, when bottom side is brown. You can reduce spattering by covering the pan with a screen. 9. When both sides are brown, remove from pan with skimmer, drain
on paper.Notes: Miccosukee tribe.

Indian Yeast Fry Bread

2 T. honey
1/2 t. salt
1 pkg. yeast
1 t. baking powder
1 1/2 . oil
1 c. hot water
1 1/2 c. flour

Stir together honey, oil, salt and hot water. Add yeast and allow to stand 10 min. to dissolve yeast.Add flour and baking powder. Use enough flour to make a firm ball. Take enough dough to flatten as pizza crust 6-8 in. in diameter. Deep fry in more oil.

INDIAN FRY BREAD O'Odham Tash

4 tblsp honey
3 tabl oil
1 tabl salt
2 cups hot water
1 package active dry yeast
3 cups unbleached white flour
2 teaspoon baking powder
2-4 cups additional flour

Start the dough mixture about 2 to 2 1/2 hours before serving. Be sure to poke a hole in the center of your dough before you fry it...otherwise your fry bread may have a doughy undercooked center. Mix together the honey, oil, and salt. Stir in the hot water. Mix well. Sprinkle the yeast on top of this mixture. Cover with a cloth and allow to stand about 10
minutes or until yeast bubbles. Add Flour and baking powder. Stir well. Add more flour until mixture is firm and cleans hands. (2-4 cups of flour) Place dough in greased bowl, turning over to grease the top. Cover and allow to raise until double in bulk (about half an hour). Punch down and divide in half, then each half into 8 parts. Form each piece into a ball and place on waxed paper. Allow to raise until ready to cook. Head deep fat to frying temperature. Take a ball of dough and flatten with your hands using a stretching action until the dough is very thin and round (about six to eight inches in diameter). Poke a hole in the middle and drop in deep fat. Fry until golden, about 1 1/2 minutes on each side. Drain on paper towels. Serve hot topped with honey, powdered sugar, or cinnamon sugar. For a more substantial meal...cover with refried beans, meat, shredded lettuce, and shredded cheese and salsa. I might mention that the first cake I made was not very flat so I located my wife's rolling pin and used it on the remaining cakes and they turned out perfectly!

Red Corn Fry Bread

1/2 to 1 cup red corn meal
1 cup all purpose wheat flour
1 tsp. baking powder or culinary ashes
2/3 cup to 1 cup water
light oil for frying

(to use the ashes will enhance the red/pink color)
Mix dry ingredients together; form a well in the center and add the water, until you have a good doughy consistency (one that you can work with, either by patting or rolling--I usually pat). If the dough is too sticky, add more of the red corn meal; if it is too dry add more water.
Lightly knead dough and let sit for at least 10 minutes, either covered or lightly oiled on top. Meanwhile heat oil. The oil needs to be really hot or the breads will be rather heavy or not cooked through. Pat or roll the dough into rounds and fry in hot oil until puffed slightly
and golden rosy. Salt if you like--strictly optional. With the cornmeal in the mix, these are heavier than most all wheat frybreads, but I think they taste better.

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