Happy Chinese Lunar New Year 新年快乐 2006

Happy Chinese Lunar New Year 新年快乐 2006
Wish everyone who visit my blog (be it you're a chinese or not) a Happy Lunar New Year 新年快乐 to all of you!!!

First day of Chinese Lunar New Year, Wake up around noon after lunch I visited my mother-in-law, greeted her and exchange 2 Mandarins oranges and wish her good health and wealth. (The exchange of oranges arises from the fact that the Contonese pronunciation of Mandarin oranges is 'gam' which sounds like gold. Chinese exchange oranges in pairs because they believe that even numbers signify happy events).

Here are some traditional greeting phrases which everyone can use to greet each other:

bu bu gao sheng 步步高升 - Be promoted to a higher position.
chu ru ping an 出入平安 - Wishing you safty where ever you go.
gong xi fa cai 恭喜发财 - Wishing you prosperity.
he qi sheng cai 和气生财 - Harmony brings wealth.
hua kai fu gui 花开富贵 - Fortune comes with blooming flower.
jin yu man tang 金玉满堂 - Treasures fill the home .
long ma jing shen 龙马精神 - The energy of a dragon and a horse .
qing chun chang zhu 青春常驻 - Full of youthful vigour .
sheng yi xing long 生意兴隆 - Business prospers.
shen zhuang li jian 身壮力健 - Be healthy and vigorous all year.
wan shi ru yi 万事如意 - Everything goes as you hope.
xin chun da ji 新春大吉 - Good fortune in the New Year.
xin xiang shi cheng 心想事成 - May all your wishes come true.
yi ben wan li 一本万利 - May you make great profits.

We had Steamboat dinner at my in-law's house together with the extended family every Chinese Lunar New Year. My mother-in-law loves Yu Sheng, so we lo hei every day of the Chinese New Year starting from the eve with a big plate of home made Abalone Yu Sheng for dinner.

Yu Sheng, a traditional Chinese New Dish that is usually eaten on the seventh day of the Chinese New Year, comprises slices of raw fish or Abalone with other ingredients like shredded carrot, Green Raddish and shredded Daikon (chinese white raddish). Lo hei is the act of tossing Yu Sheng.

Chinese Reunion Dinner 团圆饭 2006

Chinese Reunion Dinner 团圆饭 2006

Happy Lunar New Year 新年快乐 and Gong Xi Fa Cai 恭喜发财, everyone! Let's bid goodbye to the Year of the Rooster, and welcome the year of the Dog.

Today start the begining of the Spring Celebration for all chinese around the world. According to tradition, families gather for a special dinner on Lunar New Year's Eve. It's popularly known as "reunion dinner". It's a time-honored tradition, and Chinese families place a lot of importance on this dinner. People will try to get home in time to have dinner with the whole family. That's why many Chinese owned stores and companies close for business early on Lunar New Year's eve for this once-a-year event. They will remain closed on the first and second days of Lunar New Year, some may even remain close for longer period.

In Singapore, the Chinese make up the majority of the population, so many businesses are closed during this period too. Traditionally, reunion dinner is held at home, but there are some families who opt for the easy way out and have their dinner at restaurants. This way, they can forego the hassle of shopping for and preparing the food, and cleaning up afterwards. Actually, it's no joke if one has to prepare this big feast for a huge family. It's customary to have lots of dishes to symbolise abundance, so imagine how much time and work has to go into preparing the food!

Chinese Customs and Belief:

In the old days there is this saying stays up all night on lunar new year's eve 除夕守岁 without sleep is to greet the arrival of Chinese Lunar New Year.

There are two kind of meanings on stays up all night on Chinese lunar New Year's eve 除夕守岁:
1. The senior stayed up all night on new year's eve 除夕守岁 is "to refined and treasure all the good moments that happen last year".

2. As for the young people to stay up all night on new year's eve 除夕守岁, their goal lies in lengthening their parents life.



Abalone Yu Sheng 鲍鱼生, or Abalone salad first dish in Chinese Reunion Dinner 团圆饭 menu.

Braised Spareribs in Hoi Sin Sauce 金玉满堂

Braised Spareribs in Hoi Sin Sauce 金玉满堂

Braised Spareribs in Hoi Sin Sauce 金玉满堂 Ingredients:
1. 450 g spareribs

Braised Spareribs in Hoi Sin Sauce 金玉满堂 Marinade:
1. 1/2 tsp salt
2. 1 1/2 tbsps light soy sauce
3. 3/4 tbsp Shaoxing wine
4. 2 1/2 tbsps sugar
5. pepper

Braised Spareribs in Hoi Sin Sauce 金玉满堂 Sauce:
1. 3 tbsps Hoi Sin sauce
2. 4 tbsps water
3. salt

Braised Spareribs in Hoi Sin Sauce 金玉满堂 Method:
1. Chop spareribs up into 1 1/2 inch long pieces. Wash and drain well. Marinate for a while.

2. Coat the spareribs in caltrop starch. Heat wok and add oil. Deep fry spareribs until golden brown. Drain and set aside.

3. Bring sauce to the boil. Cook until the sauce thickens. Put in spareribs. Serve.

Pea Sprouts with Dried Scallops 金枝玉叶

Pea Sprouts with Dried Scallops 金枝玉叶

Pea Sprouts with Dried Scallops 金枝玉叶 Ingredients:
1. 6 dried scallops
2. 300 g young pea sprouts
3. 1 clove garlic
4. 1/2 tbsp ginger juice

Pea Sprouts with Dried Scallops 金枝玉叶 Sauce:
1. 1 tsp oyster sauce,
2. 1/3 tsp salt,
3. 1/2 tsp sugar,
4. 1/2 tsp cornflour,
5. 1/2 cup liquid from steaming dried scallops

Pea Sprouts with Dried Scallops 金枝玉叶 Method:
1. Wash dried scallops and soak in water until soft. Add ginger juice and steam for 1/2 hour. Save liquid from steaming. Tear dried scallops into shreds.

2. Wash and drain pea sprouts. Heat wok and add 2 tbsps of oil. Add pea sprouts and stir fry for a while. Add ginger juice. Stir fry pea sprouts until soft and dish up.

3. Heat wok. Add oil and stir fry garlic until fragrant. Add dried scallops and sauce. Bring to the boil. Simmer for a while. Pour over the bed of pea sprouts. Serve hot.

Stewed Shark's Fin with Shredds 大鸿展翅

Stewed Shark's Fin with Shredds 大鸿展翅

Stewed Shark's Fin with Shredds 大鸿展翅 Ingredients:
1. 150 g shark's fin (soaked)
2. 1 canned abalone
3. 113 g fish maw (soaked)
4. 113 g chicken breast
5. 4 cups stock
6. 2 tsps wine

Stewed Shark's Fin with Shredds 大鸿展翅 Marinade:
1. 1/4 tsp salt
2. 1 tsp caltrop starch
3. 1 tbsp egg white
4. 2 tsps cooked oil
5. 2 tbsps water

Stewed Shark's Fin with Shredds 大鸿展翅 Seasoning:
1. 1/2 tsp salt
2. 1/4 tsp sugar
3. 1 tsp light soy sauce
4. 1/2 tsp dark soy sauce
5. sesame oil
6. pepper

Water chestnut flour solution:
1. 2 tbsps water chestnut flour
2. 3 tbsps water

Stewed Shark's Fin with Shredds 大鸿展翅 Method:
1. Poach abalone in can for 4 hours in water. Shred.

2. Shred fish maw. Skin and shred chicken. Marinate for a while and scald.

3. Heat 1 tbsp of oil. Sizzle wine. Pour in stock, shark's fin, fish maw and seasoning. Bring to the boil. Thicken with water chestnut flour solution. Add chicken and abalone. Mix well. Serve.

Lobster in Stock 祥龙献瑞

Lobster in Stock 祥龙献瑞

Lobster in Stock 祥龙献瑞 Ingredients:
1. 1 Australian lobster (1.2 kg)
2. 450 g kale
3. a few sections of spring onion
4. 1/2 tbsp grated ginger
5. 1/2 tbsp chopped shallot
6. 1 tbsp butter
7. 1 cup stock

Lobster in Stock 祥龙献瑞 Marinade:
1. 1 tbsp wine
2. 1 tsp cornflour

Lobster in Stock 祥龙献瑞 Seasoning:
1. 1 tsp oyster sauce
2. 1/3 tsp sugar
3. 1/2 tsp salt
4. 1/4 tsp cornflour
5. 2 tbsps water

Lobster in Stock 祥龙献瑞 Method:
1. Drain urine from lobster. Wash and chop up. Remove gills from the head and wash. Add marinade and mix well.

2. Wash and trim kale. Blanch and arrange on a plate.

3. Deep fry lobster in boiling oil until medium-done and drain.

4. Stir fry ginger and shallot with butter until fragrant. Add lobster, spring onion, stock and seasoning. Bring to the boil. Cover and cook for 2 minutes. Arrange lobster on top of the kale. Serve hot.

Chicken in Soy Sauce 金雞迎岁

Chicken in Soy Sauce 金雞迎新岁
Here is another Chinese New Year Dishes to share with everyone. Enjoy.

Chicken in Soy Sauce 金雞迎新岁 Ingredients:
1. 1 chicken
2. 600 g light soy sauce
3. 1 tbsp dark soy sauce
4. 150 g rock sugar
5. 3 tbsps wine
6. 1 tsp ginger juice
7. dash of sesame oil

Chicken in Soy Spiced 金雞迎新岁 Sauce:
1. 2 star aniseeds
2. 1 tsp Sichuan peppercorns
3. 1/4 dried tangerine peel
4. 1 piece cassia bark
5. 6 cloves
6. 5 cups water

Chicken in Soy Sauce 金雞迎新岁 Method:
1. Brush 1 tbsp of wine and 1 tsp of ginger juice on the outside and inside of chicken. Marinate for a while.

2. Bring spiced sauce to the boil. Simmer over low heat until 4 cups of sauce remain. Strain. Add light soy sauce, dark soy sauce, rock sugar and wine. Set aside.

3. Tie the neck of chicken with a string. Bring 1/2 pot of water to the boil. Use the string to hold chicken with one hand and pour boiling water onto it several times. Hang it up and let it dry slightly. Put the chicken into boiling spiced sauce. Cover with lid and bring to the boil. Reduce heat and simmer for 15 minutes. Turn chicken upside down and bring to the boil over high heat. Then reduce heat again. Soak for 10 minutes. Rinse in ice water. Put back into spiced sauce and soak for 5 minutes. Brush sesame oil on the skin and chop up. Serve.

Deep Fried Spotted Grouper 年年有余

Deep Fried Spotted Grouper 年年有余
This is one of the most easy to cook and good to eat Chinese New Year dishes to share with everyone. Happy Chinese New Year!!!

Deep Fried Spotted Grouper 年年有余 Ingredients:
1. 1 fresh spotted Grouper (600 g)
2. 3 cloves shallot (sliced)
3. Chinese parsley

Deep Fried Spotted Grouper 年年有余 Marinade:
1. 1 tbsp light soy sauce
2. 1/2 tbsp Shaoxing wine

Deep Fried Spotted Grouper 年年有余 Seasoning:
1. 2 tbsps light soy sauce
2. 1 tsp sugar
3. 2 tbsps water

Deep Fried Spotted Grouper 年年有余 Method:
1. Gut and wash fish. Make 3 cut across the length on each side of fish. Wipe dry and marinate for 1/2 hour.

2. Dust cornflour lightly on the fish. Deep fry in boiling oil over mid-low heat until done. Drain. Dish up and arrange Chinese parsley on top.

3. Heat wok. Add oil and stir fry shallot until fragrant. Add seasoning and bring to the boil. Pour over fish. Serve.

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Deep Fried Chicken with Fermented Tarocurd 金雞报喜

Deep Fried Chicken with Fermented Tarocurd 金雞报喜

Deep Fried Chicken with Fermented Tarocurd 金雞报喜 Ingredients:
1. 1 Longgang chicken (1.65 kg)
2. 1 tbsp Shaoxing wine
3. 1 tbsp ginger juice
4. 2 stalks lemongrass (finely chopped)
5. 1 piece fermented tarocurd (mashed)
6. 1 egg (beaten)
7. cornflour

Deep Fried Chicken with Fermented Tarocurd 金雞报喜 Dipping sauce:
1. 1/2 piece fermented tarocurd (mashed),
2. 2 tsps sesame oil,
3. 2 tsps sugar,
4. 3 tbsps water
(* mix the above ingredients)

Deep Fried Chicken with Fermented Tarocurd 金雞报喜 Method:
1. Wash and chop up chicken. Add Shaoxing wine, ginger juice, lemongrass and fermented tarocurd. Mix well. Marinate for 1 hour.

2. Mix beaten egg with chicken. Coat chicken with cornflour evenly. Deep fry in boiling oil until golden brown and crispy. Drain. Serve with dipping sauce.

Chinese New Year Spring Cleaning

Chinese New Year Spring Cleaning
I stop blogging for the past five day because next Sunday we celebrate Chinese New Year and is just a week away. In this period traditional Chinese around the world will start spring cleaning and make the necessary preparations this is an annual affair. Although the year didn't start with good news, but still Chinese New Year is something to celebrate and be happy. Of all festival, I like Chiense New Year the most, whereas my son like the atmosphere where so many customs to follow... like must wear new clothes on the first day, praying in the middle of the night(to welcome the God of Prosperity), no swearing, no sweeping of the floor, eating traditional food and deserts, the must-have mandarin oranges, love-letter biscuit (Kueh Belanda) , Pineapple Tarts (Kueh Tarts) , BBQ pork Slices(bak gua), my son's favorite). It's this traditions that makes the festival unique.

As usual we will be celebrating Chinese New Year Eve reunion dinner at my monther-in-law place. I can feel the festival mood heating up as it approaches chinese new year. It a routine every year a month before the big day I will make kuehs, shop for new year goodies, spring cleaning, and make the necessary preparations and so on, so we are more involve and thus will feel it more.

8 Steps to Present Lo Hei Yu Sheng 捞起鱼生

8 Steps to Present Lo Hei Yu Sheng 捞起鱼生
We must be particular about the way the Lo Hei Yu Sheng 捞起鱼生 were presented to us. Whenever a waiter or waitress hold out a type of ingredient, he or she would say something auspicious on Chinese New Year. There are 8 steps to bring forth the meaning of getting wealthy.

1st step: Say Gong Xi Fa Cai 恭喜发财 (getting rich) and Wan Shi Ru Yi (to be smooth sailing) when putting down the Yu Sheng 鱼生 on the table.

2nd Step: Say Da Ji Da Li 大吉大利 (to be very auspicious) when adding limejuice to the ingredient.

3rd step: Say Nian Nian You Yu 年年有余 (to have a surplus every year) and Long Ma Jing Shen (to enjoy great health) when placing Yu Sheng 鱼生 onto the shredded carrot.

4th step: Say Yi Ben Wan Li 一本万利 (business to be flourishing) when putting pepper and five-spice powder to the Yu Sheng 鱼生.

5th step: Say You Shui Duo Duo 油水多多 (business to be flourishing) when adding golden cooking oil and sauces to the Yu Sheng 鱼生 .

6th step: Say Jin Yin Man Wu 金银满屋 (to obtain abundant wealth) when sprinkling the golden peanut powder.

7th step: Say Sheng Yi Xing Long 生意兴隆 (business to be flourishing) when sprinkling the sesame powder.

8th step: Say Man Di Huang Jin 满地黄金 (to obtain abundant wealth) when adding the thin golden membrane.

A waiter or waitress who follows the eight steps above will be managed to please the customers to a great extent. Before he leaves the table, he will say with a broad smile, May everyone here see their fortune rise higher with each toss.?You won't be able to resist it when you are told to start mixing the Lo Hei Yu Sheng 捞起鱼生 by tossing it in the air - the higher the better!

捞起！捞起！今年捞个风生水起！

Lo Hei Yu Sheng 捞起鱼生 Chinese New Year Dishes

Lo Hei Yu Sheng 捞起鱼生 Chinese New Year Dishes
Lo Hei Yu Sheng 捞起鱼生 one of the Chinese Lunar New Year Dishes besides being full of flavors and textures, yu sheng is loaded with symbolic meaning. The raw ingredients signify the renewal of life, and the sound of the word for fish in Cantonese sounds like the word for prosperity. The most important (and fun) part of eating yu sheng 鱼生 is the mixing together of the ingredients. To ensure good luck for the coming year, everyone calls out "Lo Hei!" which means "to mix it up" but also sounds like "to prosper more and more" while they use their chopsticks to toss the ingredients as high in the air as they can.

No Chinese New Year feast is complete without Lo Hei Yu Sheng 捞起鱼生, the colorful salad of raw fish and crunchy vegetables. It's served in most Singaporean Chinese restaurants throughout the lunar new year celebration. In recent years, the ingredients can be easily bought at all leading super market. You practically have to shredded the Daikon (chinese white raddish), Green Raddish, Carrot and the Lettuces thinly sliced to start making the dish. This version is light and flavorful and a lot easier to prepare. Use very fresh fish such as salmon, sea bass or even Abalone it easily prepared this way.

Lo Hei Yu Sheng 捞起鱼生 Salad Mixture
1. 1/4 cup Preserved Melon Strip
2. 1/4 cup White Sour Ginger Strip
3. 1/4 cup Preserved Leek Strip
4. 1/4 cup Sweetened Lime Strip
5. 1/4 cup Sweetened Ginger Strip
6. 1/4 cup Preserved Gourd Wax Strip
7. 6 ounces Salmon or Fresh White Fish Fillet, such as Sea Bass
8. 3 Pomelos segments, broken up
9. 1 medium shredded Daikon (chinese white raddish)
10. 1 medium shredded Green Raddish
11. 1 medium shredded Carrot
12. 1/4 Lettuces thinly sliced

Lo Hei Yu Sheng 捞起鱼生 Dressing
1. 3 tablespoons Plum Sauce
2. 1/2 teaspoon White Pepper Powder
3. 1/2 teaspoon Cinnamon Powder (five-spice powder)
4. 2 tablespoon Fried Sesame Seeds
5. 1/4 cup Mashed Roasted Peanuts
6. 1 pk Pok Chui Biscuits
7. 2 to 3 tablespoons Cooking Oil
8. 1 teaspoon Sesame Oil
9. 1/2 tablespoon Lime Juice
10. Coriander leaves, spring onion and fried shallots for garnish

Lo Hei Yu Sheng 捞起鱼生 Note:
Preserved Melon Strip, White Sour Ginger Strip, Preserved Leek Strip, Sweetened Lime Strip, Sweetened Ginger Strip, Preserved Gourd Wax Strip, Plum Sauce, Fried Sesame Seeds, White Pepper Powder, Cinnamon Powder (five-spice powder), Mashed Roasted Peanuts and Pok Chui Biscuits all this come in package can be obtain from all leading Super Mart.

Getting Ready to Lo Hei Yu Sheng 捞起鱼生
1. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.

2. In separate bowls, soak the shredded radishes ,carrots and lettuces with cold water until ready to assemble salad. Then rinse and squeeze out excess water and air it before assemble the dish.

3. Place sesame seed in a small frying pan over medium heat; cook, shaking pan continuously, until tightly browned, 3 to 4 minutes. Immediately remove from pan to cook.

4. The quality and freshness of the fish is crucial for the success of the dish. Remove skin and any bones from fish. Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside.

5. In a small bowl, combine lime juice, oil, and plum sauce.

Assemble of Lo Hei Yu Sheng 捞起鱼生
1. Place pomelos in center of a platter. Arrange lettuces, radishes and carrot shreds around fish. Place fresh thin cut fish meat over the pomelos and add green onions over the thin cut fish meat.

2. Arrange Preserved Melon Strip, White Sour Ginger Strip, Preserved Leek Strip, Sweetened Lime Strip, Sweetened Ginger Strip and Preserved Gourd Wax Strip around the lettuces, radishes and carrot shreds. Sprinkle with Pok Chui Biscuits, peanuts and sesame seeds.

3. Just before serving, Pour dressing ingredients over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.

Serves 8 to 10.

Kueh Bahulu Chinese New Year Cookie Recipes

Kueh Bahulu Ingredient:
1. 200gm of plain flour (flour can be less)
2. 280gm eggs
3. 1/2 tsp of baking powder
4. 150g of sugar (depend on taste)
5. 2 pandan leaves

Kueh Bahulu Note:
There is a old way of weighting the flour (flour can be less) and eggs that is one bowl of flour to one bowl of eggs and the sugar depend on taste.

Kueh Bahulu Baking Method Step By Step:
1. Heat up the wok and put pandan to fry until there is smell of pandan fragrant, without oil then add in flour to fry with pandan leave.

2. Use middle fire to fry for 10 mins, control the fire, only warm fire, must see pandan leave squeeze until thin, the flour looks loosen, keep on stir fry until loosen for 10 mins, sieve the flour in a big tray.

3. Break the eggs into a mixer, put in sugar slowly, while the mixer is moving, beat until creamy white.

4. Used a brush to oil the kueh bahulu tray, then use tissue to dab it dry. *Can use tissue to dab clean the top of the tray but not the inside part of the tray.

5. Put the tray back to the wok on the reverse side to let it drip dry the oil, the wok is a bit warm but no fire. This is to prevent too much oil on the mould. The wok is more warm will dry the oil.

6. Flour put in square tray, add double action baking powder. Mix it well.

7. Check the mixer, see got wave line on the pastry, off the power.

8. Put the sieve flour into the mixing bowl, use fold in method, fold in 1 direction. Don't fold too long. Then scoop up the mixture, put in piping bag or use spoon to scoop up & put into tray. Then can send to bake. Use 180 degrees to bake for 8 - 10 mins.

9. Once baking is done, use sataystick to take it out. Put on kitchen towel on tray or wire tray basket. When it is cold, pack it into container, 1 layer greaseproof paper, 1 layer kueh balu. One layer after another greaseproof paper.

Kueh Bangkit Chinese New Year Cookies Recipes

Kueh-Bangkit Ingredients:
1. Tapioca Flour 1000 gms
2. Eggs Yolk 4 pcs
3. Fine Sugar 350 g
4. Grated Coconut 2
5. Vanilla Essence 2 tsp

Kueh-Bangkit Baking Method Step By Step:
1. Dry-fry tapioca flour over moderate heat for 3 minutes. Then lower heat and continue frying for another 2 minutes.

2. Beat egg yolks and sugar till dissolved.

3. Squeeze grated coconut with muslin cloth to obtain coconut milk. Boil coconut milk with 2 tablespoons sugar taken from the quantity stated in the above for 3 minutes.

4. Leave the boiled coconut milk to cool. Then add egg and sugar mixture to blend.

5. Divide the mixture into 2 portions.

6. Add half the tapioca flour into one of the portion. Then the remaining tapioca flour to the other.

7. Knead dough until pliable. If dough is sticky, add 1 tablespoon of tapioca flour to it. Sprinkle 1 tablespoon of tapioca flour onto formica table or board. Roll dough out to 0.5 cm thick and cut the shape with cookies cutter.

8. Sprinkle tapioca flour on baking tray before placing the cookies on the tray for baking.

9. Oven temperature 180C baking about 20 minutes or until light cream in colour.

Kueh Belandah Chinese New Year Cookies

Kueh Belandah (Love Letter) Chinese New Year Cookies Recipes
Kueh Belandah (Love Letter) this Chinese New Year Cookies was the most common cookies taken during Chinese New Year and here are the recipes I like to share with all Kueh Belandah (Love Letter) lover.

Kueh Belandah (Love Letter) Ingredients:
1. 7 large eggs
2. Fine Sugar 550g (a little under 2 1/2 cups)
3. 3 Whole fresh grated coconut (about 3 1/2 pounds in weight)
4. 600g (a little over 2 1/2 cups) plain (all-purpose) flour
5. 2 tbsp. rice flour

Kueh Belandah (Love Letter) Baking Method Step By Step:
1. Dry-fry flour for a few minutes and allow to cool. Squeeze coconut for thick milk and reserve shreds for additional thin milk if batter is too thick. Beat eggs with sugar until completely dissolved. Place fried flour in a large mixing bowl, make a well into the centre and add beaten egg. Fold in gently from the sides and stir to form a smooth paste. Add thick coconut milk and continue stirring until all lumps are removed. To ensure this, pass mixture through a think muslin cloth or fine colander. Set aside.

2. Place charcoal in your special brazier and heat until they become glowing ember. Always have glowing hot charcoal in another stove on standby to add on.

3. Squeeze grated coconut with muslin cloth to obtain coconut milk. Boil coconut milk with 2 tablespoons sugar taken from the quantity stated in the above for 3 minutes.

4. Oil each belandah mould on both sides (one person should be able to handle two at the same time) and heat on charcoal.

5. Now comes the hard part. Holding mould at a slight angle over the pot of batter, pour a ladleful on the mould that is on the horizontal so that excess is drained off immediately. Quickly shut the mould and place on charcoal grill. Cook for about 2 minutes and turn over. Check by opening the mould and when it is light brown, use a sharp knife to scrape off excess from the side of the mould.

6. Open mould and with one quick roll of the free hand, roll into a cylinder about 1/2 inch in diameter. If this is difficult, fold over twice to make loose triangles.

Kueh Belandah Baking Tip:
Add a little warm water to used coconut shreds and squeeze out thin milk. This can be added to the existing batter as you go along as it settles a little and becomes thick.

Kueh Belandah Note:
You will need Kueh Belandah (Love Letter) molds to make these Kueh Belandah (Love Letters).

Kueh Tarts Chinese Lunar New Year Cookies

Kueh Tarts (Pineapple Tarts) Chinese Lunar New Year Cookies Recipes
Chinese Lunar New Year fall on 29th jan 2006 which is about 3 weeks from now therefore I decided to bake some Kueh Tarts (Pineapple Tarts) Chinese Lunar New Year Cookie.

Below are the Recipies I like to share with all Kueh Tarts lover, happy baking.

Kueh-Tarts (Pineapple Tarts) Skin Ingredients:
1. Butter 300 g
2. Flour 600 g
3. Egg 3

Kueh-Tarts (Pineapple Tarts) Filling Ingredients:
1. Pineapple (about 2500g) 3 pcs depend on the sizes.
2. Sugar 300 g
3. Cinnamon stick a little

Kueh-Tarts (Pineapple Tarts) Ways of Cooking Filling:
1. Mash pineapples and cook in saucepan till boil.
2. Add sugar and cinnamon stick.
3. Keep stirring till mixture becomes dry and brown about 2 hrs plus.

Kueh-Tarts (Pineapple Tarts) Baking Method Step By Step With photographs:
1. Beat butter and egg in mixer well.

2. Sift flour into butter and egg mix. Mix well to form a dough.

3. Paste 2 plastic stript about 0.6cm thick on the table where roll the dough.

4. This method will help you get an even thickness of roll out dough.

5. Use a mold cutter to mold the dough into require shape.

6. Place it on baking tray. Let it set for a while before you decorate eadge of the molded dough.

7. Top with pineapple filling, and make crosses with dough to place on top of tarts.

8. Brush with beaten egg.

9. Bake for 15 mins at 180C depand on oven

Rasin Admond Cookie Recipes

Rasin Admond Cookie Recipes
Here is a easy to make and good to eat Rasin Admond Cookies recipes to share with everyone.

Rasin Admond Cookie Ingredients:
1. Butter 450 gm
2. Egg 2 pcs
3. Sugar 260 gm depand on taste
4. Flour 600 gm
5. Corn Flour 160 gm
6. Baking Powder 1 teaspoon
7. Admond Powder 2 tablespoon
8. Admond Flavour 1 teaspoon

Rasin Admond Cookie Baking Method Step By Step with Photographs:
1. Beat sugar and egg until suger is disolve.

2. Add butter and Admond Flavour in to mixed it well

3. Sift flour,Corn flour,Baking Powder and Admond Powder into butter,sugar and egg mix.

4. Mix it well to form a dough and leave it for 2hr for it to rise

5. Put the dough into the cookie pushing mold and mold the require shape

6. Mold it on baking tray, and topped it with rasin.

7. Bake for 15 mins at 180C depand on oven