Just sent my brother to the Bayan Lepas airport, hope he enjoys his working trip to US. And I am in the office so early.. so I will bore you further with more CNY [tag]cookies[/tag] we made last weekend
[tag]Cashew nut cookies[/tag] was what we baked. After laying the dough, we used a fork to press for the desired pattern. Then brush the dough’s surface with egg white using a brush (mopi). This is to make the cookies look nicer when they are done.
We put half a cashew nut on each dough and applied some pressure so that it will stick. The cashew nuts can also be brushed with egg white. That way, they will appear golden brown and taste better too! Too bad we only realised it until the last batch of cookies.
Fresh from the microwave!
One of my job was to move them into a bigger tray and so they can cool down.
A recipe can fit into 2 big containers like this. It takes skill and time to arrange them nicely leh! My mom’s cashew nut cookies and pineapple tarts taste so good that people wanted to order them! But considering the time and cost needed, it’s not feasible to receive orders. Let me break down the costs:
- 1/2 kg cashew nut = RM12
- butter = RM2.35
- sugar = RM1
- container (L) = RM1.20, (S) = RM1
- electricity cost (microwave) = RM5?
So per container of cookies’ raw cost is around RM10 already. And I doubt the electricity cost is that little because we used the microwave for the whole morning. Hard to make profit la like this, somemore there were 4 of us working.. if we wanted to bake extra, better keep for ourselves and serve our guests during [tag]Chinese New Year[/tag]
It’s been a long time since I last posted a Mom’s Best entry. So, this time I will post one of my favorite food:
I got to customize the ingredients for my plate of koay teow: the quantity of prawns, chinese sausages, pepper, amount of dark soy sauce and chilli sauce. Too bad we didn’t have cockles because mom said they were too dirty.
Crack an egg into the koay teow..
And fry the koay teow over it. Looks colorful right
And ready to serve! It certainly tasted as good as it looks lol.
Since tasting Kam Heong Lala (clams) in Kepong last year, I have fallen in love with this dish. In KL, almost all hawker centres have a stall designated to sell lala alongside with ikan bakar. Sadly, in Penang only seafood restaurants sell this type of dish. After constant bugging lol, my mom finally tried to cook lala Kam Heong style. We followed a [tag]Kam Heong Clams[/tag] recipe found in Kuali and the outcome dish was a disappointment. Because although it tasted nice, it wasn’t the same taste I had back in KL.
We tried and tried (even with siput) but still cannot manage to get the desired taste. So I am asking if anyone reading this knows any good Kam Heong recipes, please share it with me? Thanks!
Proudly present one of my mom’s best dish – [tag]Curry Pork Ribs[/tag] 咖哩排骨 she cooked last Sunday!
The curry/chilli paste used is bought from a stall in the market, not those packeted ones sold commercially. We only need to tell the lady what type of curry we want to prepare and the quantity needed and she will pack it for us. Choosing the correct curry paste is important, a wrong one will spoil the whole dish’s taste. The pork ribs must be carefully chosen so that they won’t be too hard but soft and tender when cooked. Economy rice stalls and restaurants usually sell this at RM1 per rib!
Mom prepares the dish with really thick and rich gravy, best taken with pipping hot roti canai. Not even nasi kandar’s curry can match the syok-ness of my mom’s curry , no kidding! There was some left over but happily taken away by my uncle for dinner lol.