Friday, 30 December 2016

Arrowhead Crisps


This is a favourite  snack that is seen only once a year during CNY. It's so much cheaper if you DIY. It's very addictive and you cannot stop eating once you start.


These Arrowhead or Nga Gu / Chi Gu is available during Chinese New Year. It costs $3 for a  kilo here in Singapore. I chose some with green shoots to grow in a pot later. It's our tradition to grow a pot of arrowhead every CNY.



Wash and clean arrowheads. Peel arrowheads and Pat dry. It will help if you leave the top shoot intact to help in an easy slicing. Just hold the top to slice the artowhead.



Slice into thin slices using a mandolin.
Do not wash arrowheads after slicing.
Place onto paper towels to absorb the moisture.
 Heat up oil in a wok and add 1/2 tsp salt.
Slowly drop in slice arrowheads  and fry over medium fire until golden brown.
Scoop onto paper towels to absorb the oil.
Store in container when cool. Enjoy.


Wednesday, 21 December 2016

Mini Coffee Swiss Rolls



I always have a phobia of baking Swiss Rolls because I always end up with a crack Swiss Roll. But all you need is a right sponge cake recipe and you don't need to be afraid of baking anymore.

Mini Coffee Swiss Roll

A) 2 egg yolks
    75 gms self raising flour, sifted
    1 stick of Nescafe Rich 3 in 1 coffee sachet      mixed with 35ml to 50 ml water
     35ml corn oil
     1/2 tsp coffee paste

B) 2 egg whites
    40 gms sugar

Method:

Mix ingredients ( A ) in a bowl and mix till combined. Add in 35ml water first if mixture is too thick add in more water. The mixture shouldn't be too runny or too thick.
Beat ingredients ( B ) till stiff.  Transfer ( A ) to ( B ). Lightly combine mixture.
Pour into a lined 9 × 11 tray.
Drop tray onto table a couple of times to rid of air bubbles.
Bake at 180° for 15 - 20 mins depending on your oven.
Remove from oven and drop bake Swiss Roll on table a couple of times.
Remove from tray and tear off baking paper.
Transfer onto a clean baking sheet and roll up the cake.
Leave aside for 20 mins till cool.
Unroll and spread with SMBC .
Roll back again and keep in fridge for 20 mins.
After 20 mins take out and cut into desired thickness.

Recipe for my SMBC can be found in my Old School Butter Cream Cakes recipe.