Recipes - there are 2 so far

Chinese New Year Almond Cookies

Published on 20 Feb 2018 | in Around the World, Our Recipes By |
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Chinese New Year Almond Cookies

To celebrate Chinese New Year, a Malaysian friend of mine made me some yummy, melt-in-the-mouth almond cookies, which are dairy-free and vegan too! These Chinese New Year almond cookies are very easy to make, even for children! My friend gave me her family recipe and let me share it with you. So,

You’ll need:

  • 100g ground almonds
  • 150g plain flour
  • 75g caster sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 100 ml vegetable oil

How to make the Chinese New Year almond cookies:

  1. Turn your oven on and set the temperature to 180°C.
  2. Sieve the flour,  sugar, baking powder & baking soda  into a mixing bowl. Add the ground almonds  and stir gently, while you drizzle the oil gradually. Mix until you get a firm dough.
  3. Shape  small, about 2.5 cm balls from the dough and place them on a baking tray, lined with parchment paper. If you want them crunchy, using a silicon brush brush, lightly glaze the tops of the cookies with beaten egg yolk.
  4. Bake for 15-20 minutes, or until the cookies are slightly golden.
  5. Ask and adult to transfer them to a wire rack to cool.

Tips:

  • My friend tells me that traditional cookies have a piece of slivered almond on the top –  we didn’t have any in our larder, put you can place a small sliver of blanched almond on top of each cookie, if you like.
  • Store them in a large glass jar.
  • TheseChinese New Year almond cookiesmake excellent gifts too.
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Stir-fry chicken noodles

Published on 8 Feb 2016 | in 4 Kids By Kids, Be Healthy, Our Recipes By |
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新年快乐Xīnnián kuàilè! Today is Chinese New Year’s Day. So, I thought of making some yummy chicken noodles. Even though I had to take some help from my mum, I enjoyed making this recipe. It was so tasty and everybody in the family loved it!

IMG_7494

 

  1. Cut 300g of chicken breast into small pieces.
  2. In a bowl, marinate the chicken pieces with ½ tsp light soy sauce, ¼ tsp salt, ¼ tsp sugar, pinch of white pepper powder, 1 tsp corn flour, ¼ tsp bicarbonate of soda and 1 ½ Tbsp water. Cover and chill for at least 20 min.
  3.  Cook 250g of egg noodles according to instructions on the packet, but reduce the time by half as they will be cooked again in the wok. Ask for the help of an adult to do this.
  4. If the noodles are very long, cut them with scissors.
  5. Ask an adult to finely dice 3 slices of ginger and one clove of garlic. I helped my mum to peel the garlic though.
  6. Heat 2 Tbsp of oil on high heat and stir-fry half the ginger and garlic. Care must be taken here, since the ginger and garlic might splutter in the oil.
  7. Add the marinated chicken to it and fry for a minute and flip the chicken every 30 seconds for next 3 minutes approximately until the chicken is golden in color.
  8. Pour 60 ml of water onto the chicken and cover immediately with a lid. Simmer for 1 ½ minutes and ask an adult to transfer this chicken & sauce into a separate bowl.
  9. Now, heat 1 Tbsp of oil on high heat and add the remaining ginger and garlic.
  10. Add vegetables like carrots (1 small), cabbage (¼th), broccoli(½ head), bean sprouts (large handful), bamboo shoots (small handful), etc (My mum got the ready to use Chinese stir- fry vegetables from the store).
  11. Stir-fry the veggies for a minute and add 60 ml of water and cover with lid. Cook for 2 minutes, until the veggies are soft, then remove the lid.
  12. Reduce the flame to medium and add the chicken & sauce along with the noodles, ¾ tsp salt, 1 tsp sugar and 1 tsp dark soy sauce.
  13. Mix well so all the seasoning cover the noodles.
  14. Serve hot.

Tips:

  • When cooking on high heat, you should take care with the mixing.
  • If the noodles seem uncooked while coating the seasoning, you can sprinkle cold water and keep tossing the noodles until they are cooked.
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