Wednesday, January 12, 2011

Salted Egg Yolk Chicken Breast

Salted Egg Yolk Chicken1

I use to cook crabs & prawns with salted egg yolks.  While browsing some of the cooking blog for new recipe, I stumbled across this recipe at Elin's blog.  After gone thru the recipe and her yummy pictures I decided to try this recipe.  Guess what, all my 3 kids they love it so much.  For those who have kids at home shall try this yummy recipe :)

Salted Egg Yolk Chicken2

Salted Egg Yolk Chicken Recipe

I piece chicken breast - sliced into smaller pieces 
some salt
1 egg white
tapioca starch 

oil for deep frying 

Seasoned chicken with salt and pepper and mix in egg white. Marinate for at least 30mins. Coat pieces of chicken with tapioca starch. Dust off extra starch and deep fry chicken pieces until golden and crispy.  Set aside.

1 tbsp margarine (I use planta)
2 springs curry leaves, remove from stem, leaves only
1 or 2 bird’s eye chilli, sliced 
3 salted egg yolks, steamed and mashed 
2 tbsp or more evaporated milk 
1 tsp cooking oil
1/3 tsp salt
½ tsp sugar
3 pips of chopped garlic

Heat wok, put in oil and butter. When butter has melted, add in chopped garlic, sliced chilli and curry leaves. Stir till it's fragrant, add in mashed egg yolks.  Flatten the yolks and cook until it look bubbly and fragrant. Lower the heat, add milk, salt and sugar. Cook for a little while and put in chicken and toss until well coated. 



Tuesday, January 11, 2011

Crispy Cashewnut Cookies

Crispy Cashew Nut Cookies1

In less than one month's time we'll be celebrating CNY.  As usual I will bake some cookies & cakes for this special occasion.  For the love of baking, I prefer to bake my own cookies to share with my family & friends.  Here are my first batch of cookies baked by me - Crispy Cashewnut Cookies, one of the must have cookies for CNY.  My kids they just love it so much.  A very crispy & buttery taste cookies topped with cashewnut.  Yummy!!

Crispy Cashewnut Cookies's Recipe
- adapted & editted from Agnes Chang's Baking Made Easy

Ingredients A:

240g butter/margarine (I use Golden Churn Butter)
100g castor sugar
1 egg yolk
1/2 tsp vanilla essence
1/2 tsp salt

Ingredients B (sifted):

350g plain flour
20g custard powder

100g cashewnuts, halved
1 egg, mixed with pinch of salt, beaten

Crispy Cashew Nut Cookies2


  • Cream A till just combined.  Mix in B to form into a pliable dough.
  • Place dough in between 2 sheets of plastic, roll into 1/2 cm thick.  Cut into the shapes you preferred using a cookie cutter.
  • Place onto a baking tray lined with baking paper.  Press a half cashewnut on top of cookies and glaze it with beaten egg.
  • Bake cookies in pre-heated oven at 180c for about 20mins till golden brown.  Remove from oven.
  • Cool completely before storing.
p/s : The cookies are soft when it's still warm.  Make sure it's completely cool before remove the cookies from the baking tray.  


Saturday, January 1, 2011


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