No-Frills Recipes ... cooking, baking & excerpts on travel

The texture of this 'kuih' resembles somewhat like jelly and is most appropriate to serve as a snack or a dessert after a meal.  It's best served chilled as it's light and refreshing, especially after a heavy and sumptuous meal, like our Chinese New Year reunion dinner! 祝大家鸡年快乐 Marble Pumpkin Kuih ~  大理石南瓜糕 ( adapted from 'Here' with some changes) Ingredients (Pumpkin layer) 600 ml water 65 gm green pea flour 200 gm mashed pumpkin 150 to 160 gm sugar (Coconut layer) 150 ml coconut milk 160 ml water 25 gm green pea flour 40 gm sugar 1/4 tsp salt 4 to 5 pandan/screwpine leaves  Method Mix all the ingredients for pumpkin layer and cook on low heat till the batter starts to thicken. Pour the batter into an oiled , 8 inch square pan. Mix all the ingredients for coconut layer and cook on low heat till the batter starts to thicken. Pour the coconut batter onto the pumpkin batter. Swirl with a skewer to create a marble eff

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe. Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇  Ingredients 128 gm butter 60 gm caster sugar 3 salted egg yolks, steamed for 5 mins, and mashed 188 gm plain flour 15 gm cornflour 1/4 tsp baking powder 1 egg yolk, lightly beaten to glaze a pinch of salt 20 curry leaves (depending on size), snipped till fine  Method Sift the flour with the cornflour, salt and baking powder.  Set aside. Beat butter and sugar till creamy, mix in the flour till well combined. Add in the mashed salted egg yolk and curry leaves.  Mix well. U

Here's a recipe that you may like to add onto your baking list for the coming Chinese New Year.  These shortbread like, slice and bake cookies are a bit crisp and crumbly, taste a little bit sweet and a little bit salty.  For those of you who like to snack on seaweed or nori, do give this a try. Seaweed Almond Cookies ~  紫菜杏仁饼 Ingredients 230 gm unsalted butter 320 gm plain flour 1/4 tsp bicarbonate of soda 1/4 tsp salt 4 sheets Japanese roasted seaweed ( 24 x 19 cm) 110 gm icing sugar 3 egg yolks 50 gm lightly toasted almond nibs Lightly toasted white sesame seeds for garnishing (optional) Method Sift the flour with bicarbonate of soda, salt, set aside. Cut up the seaweed and place in a chopper to chop into small pieces. With a handheld electric mixer, beat the butter with the icing sugar till well blended. Add in the egg yolks and mix well. Add in the sifted flour, mix well.  Mix in the seaweed bits and almond nibs (You can do this by hand)