Friday, February 12, 2010


Gong Xi, Gong Xi, Happy Chinese New Year to all our Chinese Voguerssss…………..

Since CNY is over the weekends, today mama would like to share some recipes that our Chinese friends out there can try for te CNY, not only for the Chinese, even others can try it too, tukar selera ape salahnye kan :):)

Chinese New Year Peanut Cookies :

Ingredients (yield 30 – 40 cookies)

300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
200ml of canola oil (use sparingly and use only enough to bind the mixture)
teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch


Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.

Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.

Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.

drizzle half of the oil into the bowl, use hand and knead the mixture together.

Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.

wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.

Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.

Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.

Note: once cool down on the rack, put them in an air-tight seal container. Alternatively, you can store in any container with a screw top lid, then seal it with sticky tape for that authentic home made cookies look.

Shrimp Wontons Recipe :


3/4 lb shrimp (shelled and deveined)
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped
White pepper powder to taste
1/2 beaten egg (for sealing wontons)

Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.

Boil the wontons in boiling water for a couple of minutes or until they start floating. Serve hot with ginger vinegar dipping sauce and/or garlic chili sauce.

Garlic Chili Sauce Recipe

4 garlic cloves

8 dry red chilies (minced)2 teaspoons of grated fresh ginger
Salt to taste

Blend the above ingredients and stir fry them with oil until fragrant. Set aside.

Ginger Vinegar Dipping Sauce Recipe

2 teaspoons peeled, grated fresh ginger

2 tablespoons of soy sauce
2 tablespoons of dark vinegar
1 tablespoon of chopped scallion

Mix the above ingredients and set aside.

Red Bean Paste Pancakes
(end the family dinner with a sweet note with this Chinese dessert pancakes)


1 large egg, lightly beaten
5 tablespoons all purpose-flour
51/2 tablespoons water
4 tablespoons canned red bean paste
1 tablespoon sesame seeds
Cooking oil for deep frying


In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.

Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer.

Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over.

Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface.

Make the other pancake the same way.

Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges.

Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.

Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color.

Remove the pancake from the oil and drain on paper towels.

Cut each pancake into strips and serve immediately.

Longan Dessert/Longan Tong Sui :


2-3 oz dried longan
6 cups water
6 dried red dates
12 ginkgo nuts
5 pieces snow fungus (soaked until soft)
Sugar to taste


Bring water to boil. Add the dried longan, red dates, ginkgo nuts, and snow fungus. Boil in low heat for 30-45 minutes or until the water turns brown in color. Add sugar to taste. Serve warm or cold with ice cubes.

**all pics courtesy of googles**


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