Peanut Cookie 花生酥

I have packet of Peanut powder left after making Pearl Ball 珍珠圆 for Winter Solstice (cos the blur me bought an extra packet). I decided to shelf my plans to make Pineapple Tarts as these are much easier to make and I didn't have to bring out the mixer.

The peanut powder I'm using contains sugar hence I reduce the amount of sugar used here. If you are using one that's without sugar and prefer it to be sweeter, you might want to increase the amount of sugar. And if you prefer to make your own peanut powder, you have to pan-roast on a dry pan, constantly stirring it to let it brown evenly before you grind it into powder.

If you thinking of making Chinese New Year goodies, you might want to try this first cos it's really easy and there's minimum washing to be done.

Ingredients:

• 300g Peanut Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and peanut powder together to combine.
2. Pour half of the oil into the peanut mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 15g peanut paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the peanut ball doesn't crumble when you roll it.
5. Place peanut ball on baking tray and top it with half a peanut if desire.
6. Brush with the egg yolk.
7. Bake in a preheated oven for 10mins at 200C till lightly golden brown
8. Cool on rack and store in air tight container.

Note:

• This is a 2-bite cookie. If you prefer a smaller cookie, roll a ball of 10g peanut paste instead and bake at 180c for 12 mins.
• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.

Pan Fried Fish Tofu 香煎鱼肉豆腐

I have been making this Fish Tofu for a few years. In the beginning, it was to incorporate vegetables to food that my veggie hater son likes to eat.

4 years passed and I'm still making this but it never fail to make my son to eat more even it's stuffed with chopped veggies. Yes, he still hates veggies. :/

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 2 stalk Baby Bok Choy, chopped
• 2 Crabstick, chopped
• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.
2. Add in fish paste, chopped baby bok choy and crabstick.
3. Add pepper and mix well.
4. Take a deep dish, oil all sides well for easy removable.
5. Spread fish tofu paste.
6. Cover with foil.
7. Steam for 15 minutes or till cooked.
8. Removed and cut into pieces.
9. Pan fried the steamed fish tofu with a little till slightly brown on all sides.
10. Serve.

Note:

• You can use other type of vegetables if you like.
• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.
• I used the Happy Call Pan to pan fry the fish tofu.
• I placed the tofu cubes on the sides of the pan so I can pan fry 2 -3 sides at the same time.
• Cover the pan and pan fry for a minute each time over medium low heat.