Sunday, 29 January 2017

Woo Har or Fried Taro strips

Woo har is a CNY snack that is not so well known because of the time consuming task of frying and preparations. I tried this snack 2 years ago when my nephew's MIL gifted me a bottle of her homemade Woo Har. I don't know why it's named Woo Har cos there's no har ( prawn) in this snack. Although all the ingredients are very simple, this snack needs to be prepare in small batches because the taro tends to turn limpy after adding in all the dry ingredients. Mind you it's very addictive. I adapted this recipe from I made some changes to the seasonings.

Woo Har


250 gms taro, cut into strips
A bunch of coriander leaves, washed and dry


2 tbsps glutinous rice flour
1 tsp chicken powder
1 tsp 5 spice powder
3 tbsp sesame seeds
2 tsp pepper


Transfer the taro into a mixing bowl.
Add in the seasonings except glutinous rice flour and mix well.
Lastly add in the glutinous rice and mix till yam are covered with the glutinous rice flour.
Heat up a pot of oil and dropped a small ball of the mixture ( try to add some coriander and sesame seeds into the mixture before dropping into the hot oil)
Fry until it's golden brown and place on kitchen towel to absorbed the oil.
Cool before storing.

Note: This recipe makes less than 20 pcs Woo Har.

Sunday, 1 January 2017

Coconut Oil Cranberries Cookies

I am ushering in the New Year with an ingredient I am not familiar with, Organic Virgin Coconut Oil. This is the first time I am baking with Coconut oil. I am using #Ayambrand Organic Virgin Coconut Oil for this cookie recipe. The smell of coconut oil fills the kitchen and the taste of the cookie is heavenly and coconutty. I don't like soft cookies so I bake a little longer for a crispier cookie.

Coconut oil Cranberries Cookies


200 gms self raising flour
125 gms Ayambrand Organic Virgin Coconut Oil
50 gms dried cranberries
50 gms chopped walnuts
40 gms caster sugar
40 gms brown sugar
1 egg


Sift flour and leave aside for later use.
Place coconut oil and sugars in a mixing bowl and beat till creamy.
Add in the egg and continue to beat till combined.
Slowly add in flour, walnuts and cranberries alternately till all the ingredients are well combined.
Preheat oven at 160°.
Line a tray and scoop mixture onto tray using a small ice cream scoop.
Flatten the dough for a crispier cookie.
Place more cranberries on top of dough if desired.
Bake for 20 - 25 mins till golden brown, depending on your oven temperature.
Let cookies cool on tray for 5 minutes before removing.
Cool cookies before storing in containers.

These cookies bake with coconut oil will filled your kitchen with the aromatic smell of coconut when it's baking in the oven. Bite into a piece of coconutty  heavenly cookie that is absolutely different from cookies bake with butter.