CNY 2017 - MELON SEEDS WALNUT COOKIES

Loads of cookies recipes to try and share this coming Chinese New Year but too bad, my mom had an operation recently and things changed a little.   I have been kept busy with extra duties to carry out and some plans have to change too lest I would be too stress out.   Anyway,  still need to make some cookies for my mother in-law, my mom and siblings.   I will try to make as many varieties as I can if time permits.

This is one of the new recipes which I tried after baking the usual Chinese New Year cookies [Kuih Bangkit and Peanut Cookies].   This cookie has quite a number of ingredients from nuts to seeds and raisins.   It is nutty, crunchy and fragrant, sure nice to munch on while watching my favourite TV shows.  The dough is a bit dry but binds well.

Recipe adapted from Yum Yum Magazine No.99 with modifications.   I have substituted pumpkin seeds with melon seeds and reduced the sugar from 150 grams to 110 grams as I prefer my cookies less sweet.

Ingredients

[makes 100 pieces]

170 gm butter

110 gm brown sugar

1 egg

350 gm plain flour - sifted

½ tsp baking powder –sifted

¼ tsp salt

60 gm raisins – soaked in hot water for 10 minutes and drained

80 gm toasted walnuts – chopped

100 gm toasted melon seeds

1. Cream butter and brown sugar until light and fluffy, then add in the egg.  Continue beating until pale and creamy.
2. Fold in the flour, baking powder and salt, mix well. Add in the raisins, walnuts and seeds.  Stir well.
3. Spoon the batter onto a lined baking tray.
4. Bake in a preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
5. Remove and cool on wire rack before storing in an airtight container.
   
   
   
   
                   

GREEN CHICKEN CURRY [AYAM SAMBAL HIJAU]

This is a follow up of my previous 2 posts on green curry paste and its' uses.  There is a recipe on how to prepare the green curry paste and Green Curry Fish.  Here is another green curry with chicken.
One portion of the Green Curry Paste is sufficient to prepare two separate curries with fish and chicken.

Again, this green chicken curry is awesome.  It is fragrant, aromatic and it isn't too spicy with addition of coconut milk. The spiciness is acceptable to us.
This is a perfect curry to serve with piping hot rice. I served this lovely curry with Blue Pea Flower Rice.

Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients
6 pieces deboned chicken drumstick with skin
some long beans - cut 1 inch sections
1/2 tsp tumeric powder
1/4 tsp salt
1 large onion - skinned and sliced
1 red chilli - deseeded and cut 
1/2 portion of green curry paste [from recipe below]
1/2 tsp jintan putih [fennel powder]
1/2 tsp toasted belacan
2 tbsp coconut milk powder + 150 ml water
juice of 2 limau kasturi
some Basil leaves
Seasoning
1/2 tsp salt to taste
1/4-1/2 tbsp sugar to taste

1. Marinate chicken pieces with tumeric powder and salt.  Shallow fry until golden brown [skin side first]*.  Dish up.* Frying the chicken pieces with skin side first in a non-stick wok does not require oil.  Use the oil from the skin to pan fry the chicken pieces.
2. Remove excess oil if any, saute onions, red chilli and long beans until fragrant.  Add in green curry paste, jintan putih, belacan and stir fry until aromatic.
3. Add in coconut milk and seasoning.  Bring to rolling boil and add in the fried chicken.
4. Bring to boil until sauce is thick and chicken is cooked through.
5. Dish up to serve with rice.
   
   
   
   
   
   
   Ingredients for Green Sambal [Previous Post]

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

GREEN CURRY FISH [IKAN KARI HIJAU]

Here is a lovely fish curry using green chilli paste.  The fish curry is fragrant and has a lovely aroma.  The spiciness of this curry is acceptable to me but I think the small green chillies can be increased for more oomph.

For this curry, I used white fish fillet. You can always substitute it with Spanish Mackerel blocks, Garoupa fillet or other types of white fish.  This is a perfect curry to serve with piping hot rice.  I will definitely cook another of this green sambal curry using chicken.

Recipe adapted from Yum Yum Magazine No. 60 with modifications
Ingredients
200 gm white fish fillet - cut thick slices
some slices four angled beans or okra
1/4 tsp tumeric powder
1/4 tsp salt
1 large onion - skinned and sliced
1 sprig curry leaves - [I forgotten to add]
1/2 portion of green curry paste [from recipe below and previous post]
1/2 tsp jintan putih [fennel powder]
1/2 tsp toasted belacan
2 tbsp coconut milk powder + 150 ml water
juice of 2 limau kasturi
Seasoning
1/2 tsp salt to taste
1/2 tbsp sugar to taste

1. Marinate fish pieces with tumeric powder and salt.  Shallow fry until golden brown.  Dish up.
2. Leave 1/2 tbsp oil, saute onions, curry leaves until fragrant.  Add in green curry paste, jintan putih, belacan and stir fry until aromatic.
3. Add in coconut milk and seasoning.  Bring to rolling boil and add in the vegetables, fried fish and lime juice.
4. Lightly stir ingredients, leave to cook for a minute.
5. Dish up to serve with rice.
   
   
   
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

Ingredients for Green Sambal [Previous Post]

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.
   
   

GREEN CURRY PASTE [SAMBAL HIJAU]

This recipe is from Chef Margaret.  She used green chillies, shallots, garlic and lemongrass to make this lovely green sambal.  This sambal is good to use for cooking chicken or fish.  It is very aromatic and tasty, too and a simpler version compared to the authentic Thai version. 
You can prepare the green chilli paste ahead and store for later use.  Stay tune for another 2 recipes using this sambal.

Recipe adapted from Yum Yum Magazine No. 60 with modifications

Ingredients for Green Sambal

5 green chillies – cut small pieces

10 green chilli padi – cut

5 pips garlic

10 shallots

2 stalks lemongrass – cut small rings

Seasoning

½ tsp salt

1 tbsp sugar

5 tbsp oil

1. Blend the aromatics until fine.
2. Heat oil in a non-stick wok, sauté blended ingredients until aromatic.
3. Add in seasoning and stir fry over medium low heat until oil separates.
4. Dish up, store for later use.
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray