Friday, January 24, 2014

Crispy Baked Cod Fish Strips

I saw this crispy baked cod fish strips appeared in many blogs during last year CNY. As this cod fish strip is one of our favourtie snacks (me and my 2 children), thus I told myself I must give this a try but as usual I dragged until this year hahaha...

This is a simple recipe that you can get the ready ingredients easily but it is not a easy recipe, I took about 3 hrs to make only 2 trays, very time consuming. But if you ask me whether will make it again, of course yes, have to, since is highly requested by dear daughter lol.

Recipe adapted from Anncoo Journal and 厨苑食谱

Cod fish strips
adequate egg white 

Method :

1.    Cut the seaweed into thin strips, width about 1cm and length is just nice to cover the cod fish strips, about 5cm.
2.    Fold 4 cod fish strips together into half. Brush a strip of seaweed with egg white and roll it over the cod fish strips at one end.
3.    Dap a a little egg white on the nori seaweed and press on the sesame seeds
4.    Bake at preheated oven 140C for 8-10 minutes or until golden brown.
5.    Leave them to cool and store into an airtight container.

This indeed is a highly addictive snacks, dear daughter love it so much that she asked me to bake more so that she can bring to her Chinggay rehearsal. I have not let others try yet but I am sure this is gonna be a top popular CNY snack :D.

I am linking this post to the Bake Along event - Chinese New Year Cookies created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids.

Thursday, January 23, 2014

Chocolate Coconut Squares

I have some cooking and baking that were done more than a year ago which I didn't have chance to post, better post it quick before I start to get too busy.

Recipe from 君之

Ingredients :

Chocolate cookies base :
100g cake flour
90g butter
1 tbsp (15ml) cocoa powder
50g caster sugar
25g dessicated coconut
3g baking powder

Chocolate Coconut Top Layer :
100g dark chocolate, coarsely chopped
70g dessicated coconut
25g milk powder
30g dairy whipping cream
10g butter, cut into small pieces

Method :
Chocolate cookie base :
1. Sift flour, baking powder and cocoa powder in a large bowl.
2. Add in dessicated coconut and caster sugar and mix well.
3. Mix in the melted butter until thoroughly combined.
4. Press the mixture into the bottom of the prepared 7" square pan. 
5. Bake in 180C preheated oven for 20 minutes. 
6. Set on a rack and cool completely in pan.

Chocolate Coconut Top Layer :
1. Place chocolate and butter in a bowl and pour in the whipping cream.
2. Cook with double boiler method and stir in occasionally until well combined.
3. Add in milk powder and dessicated coconut and mix well.

4. Spread it evenly on the cooled chocolate cookie base, use the back of the spoon to press and level it.
5. Chill it till harden. Remove from cake pan and slice into small squares.

1. If using cake pan with removable base, use it directly, just push the base from bottom will do. For normal cake pan, please line with baking paper and must be higher than the baking pan for easy remove it from the pan.
2. When baking the chocolate cookie base, make sure dun over bake. The cookie will be soft after bake, will turn hard after cooling.
3. When slicing this snack, as the cookie base is easy breakable so try to use a thin and sharp knife to slice into small pieces.

This snack has 2 different texture, the crispy cookie base with chewy topping, chocolate mix with coconut fragrant, quite nice to munch. 

I am linking this post to the Bake Along event - Chinese New Year Cookies created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids.

Tuesday, January 21, 2014

Crispy Coconut Oats Cookies


Hi everyone, I am back! Do not wanna talk more about on my MIA from blogosphere as this is gonna be the same old story lol. Probably like what Irene of myme has said, I am a semi-retire blogger now hahaha... 

Anyway I seldom bake cookies for CNY, I will normally out-source as I think that baking cookies is too time consuming, for a not so patience person like me is kind of chore lol. For this year, I have mood to bake some cookies suddenly. Initially thought of baking for own consumption but later change my mind, I wanna bake more to give away hahahaha....
I saw this crispy coconut oats cookies and decided that I must bake this since Irene raved so much about it. Moreover, there is no reason for me not to try it out due to 2 ingredients, oats sound healthy and dessicated coconut, sure gonna smell fragrance and coconut is my favourite!

I faced problem after mixing the wet ingredients into the dry ones, the batter is so so loose and crumbly that I cannot just scoop the batter and drop on the baking tray. I am not so sure is it suppose to be like that and it was already 9pm+, I can't give Irene a call to check since she must be sleeping by then. As I sometimes have problem of misread recipes, missing out ingredients, mis-measuring the ingredients thus I do not know did I make any mistake again :p. So in order to salvage the situation, I decided to add in 50g of melted butter, I do not dare to add in more golden syrup as I dun wan my cookies to be too sweet.The additional of butter did help but not much, the batter still loose and crumbly. I just used teaspoon to scoop and press hard on the batter to make it "tight". 
During the gathering next day, both Irene and Ann of Anncoo Journal said that the batter is supposed to be like that.

Recipe adapted from Myme :

Ingredients :

150g butter (I used 200g)
3 tbsp golden syrup
2 tbsp hot water
1.5 tsp baking soda
100g instant oats (I used roll oats)
100g dessicated coconut
150g plain flour
130g caster sugar

1.    Melt butter and golden syrup together to light boil.
2.    Mix baking soda into hot water until dissolve.
3.    Combine instant oats, dessicated coconut, plain flour and sugar in a large bowl and mix well.
4.    Pour in the melted butter mixture and baking soda water in no. 3 and mix well.
5.    Grease and line the baking tray, scoop the batter in a teaspoon and drop on the tray. The cookies will spread up after bake so leave a gap in between cookies.
6.    Bake the cookies at preheated oven at 160C for about 18-20 minutes. 

The cookies are crispy and crunchy, smell so so nice. And Irene is right that this cookie is quite addictive, hard to stop at one, yum yum!

I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids.


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