Browsing Tag:

chinese

Baking/ Chocolate/ Kids in the Kitchen/ Non Thermomix/ Snacks/ Thermomix

Milo Dog Cookies

These dog cookies are for human consumption (not canine consumption πŸ˜‰ ) to celebrate this year’s Chinese New Year – Year of the Dog!

Despite being Chinese/Malaysian, I don’t make rice or do much Chinese cooking (I leave that to my mum!) but I thought I would make some cookies in celebration of the Year of the Dog with the help of my 3 year old half Asian twin boys to teach them a little bit about their Chinese heritage.

These are perfect for the Year of the Dog celebrations, but would also be really cute in lunchboxes or for a kids party! This is a variation of my Milo Cookies.

Add chocolate chips to bowl

– blitz 5 seconds/Speed 7.

Add butter, sugar and egg to bowl

– mix 1 minute/Speed 5.

Add plain flour, self raising flour, Milo and milk

– mix 20 seconds/Speed 6. Scrape down.

Mix a further 20 seconds/Speed 6.

Knead – 2 minutes/kneading function/MC off.

Roll into teaspoon sized balls

and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

Bake for 8 – 10 minutes.

Milo Dog Cookies

Print Recipe
Serves: approx. 56 cookies

Ingredients

  • 100 grams dark chocolate chips
  • 250 grams butter (softened)
  • 50 grams sugar
  • 1 egg
  • 310 grams plain flour
  • 90 grams self raising flour
  • 110 grams Milo
  • 60 grams milk
  • To decorate:
  • *Milo cereal
  • *Sprinkles
  • *Dark chocolate chips

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add chocolate chips to bowl - blitz 5 seconds/Speed 7.

4

Add butter, sugar and egg to bowl - mix 1 minute/Speed 5.

5

Add plain flour, self raising flour, Milo and milk - mix 20 seconds/Speed 6. Scrape down.

6

Mix a further 20 seconds/Speed 6.

7

Knead - 2 minutes/kneading function/MC off.

8

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

9

Bake for 8 - 10 minutes.

10

METHOD (Electric Mixer):

11

Preheat oven to 170 degrees.

12

Crush chocolate chips in a blender, food processor, or chop finely/grate (from block form if easier).

13

Add crushed chocolate, butter, sugar and egg into a large bowl - beat until mixture is combined/creamed.

14

Add plain flour, self raising flour, Milo and milk - mix until ingredients are combined.

15

Knead (either with a stand mixer attachment or by hand) for approx. 2 minutes.

16

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

17

Bake for 8 - 10 minutes.

Notes

*Once cooled, store in an air tight container. **You can use flaked almonds instead of Milo Cereal for the ears. ***You can use the round sprinkles for the eyes instead of the long sprinkles. ****You can use smarties or milk/white chocolate chips for the nose to make diff coloured dogs.

Main Meal/ Steaming/ Thermomix

Taiwanese Rice Balls

This is my mum’s recipe for Taiwanese Rice Balls! These are soooo much easier than it looks and look AMAZE-BALLS!!!

These are great to eat with baby cos lettuce leaves as a healthy main meal, can also be served as an impressive entree, a cocktail style party food, and can also make for a very impressive lunchbox meal!Β 

Water chestnutsΒ can be bought from Coles/Woolies – usually in a 230 gram tin. I have put 100 grams in the list of ingredients which is approximately half of the tin (and freeze the other half for the next time you make these).

Fish paste can be bought from your local Chinese grocery shop – scroll down to the bottom of this page for a photo of the fish paste used. You can also make your own with certain types of fish – here is a goodΒ Thermomix recipe to make your own fish pasteΒ (Steps 1 to 3 and use 330 grams for this recipe).

These rice balls taste like very moist Chinese meat balls usually served with noodle soup, with a little bit of crunch from the water chestnuts, and added texture from the rice coating.Β They are delicious served warm but also taste fantastic at room temp or cold from the fridge. They are great served with a dipping sauce i.e sweet chilli sauce.

Β 
Β 
Soak rice in water for a minimum 1 hour
Β 
Strain rice and lightly pat dry with a paper towel
Β 
Β 
Β Add water chestnuts and garlic in bowl
Β 
Blitz 3 seconds/Speed 5
Β 
Β Add pork mince, fish paste and soy sauce
Mix 50 seconds/Speed 9
Β 
Roll mince mixture into teaspoon sized balls…
Β 
…and roll these balls in the rice.Β 
Β 
Β 
Place rice balls in the two levels of the Varoma steaming tray.Β 
Β 
Β 
Wash bowl and fill with 1200 grams water
Β 
Place Varoma steaming tray into position and
Steam – 20 minutes/Varoma/Speed 4
Β Β 
Β 
Β 
Β 
Β 
Serving suggestion with cos lettuce
Β 
Fish Paste

Taiwanese Rice Balls

Print Recipe

Ingredients

  • 100 grams long grain rice (i.e basmati, jasmine)
  • 100 grams water chestnuts
  • 1 teaspoon minced garlic
  • 500 grams pork mince
  • 330 grams fish paste (1 packet)
  • 50 grams soy sauce

Instructions

1

Soak rice in water for a minimum 1 hour. Strain rice and lightly pat dry with a paper towel.

2

Add water chestnuts and garlic in bowl - blitz 3 seconds/Speed 5.

3

Add pork mince, fish paste and soy sauce - mix 50 seconds/Speed 9.

4

Roll mince mixture into teaspoon sized balls, and roll these balls in the rice. Place rice balls in the two levels of the Varoma steaming tray.

5

Wash bowl and fill with 1200 grams water. Place Varoma steaming tray into position - steam 20 minutes/Varoma/Speed 4.

Main Meal/ Non Thermomix

Cheat’s Chicken Curry Laksa

This is the ONLY Malaysian dish in my repertoire!! I’m Chinese/Malaysian born in Malaysia, and moved over to Australia when I was 3 (so I identify myself Australian), however will always come back to my heritage and culture! This is what I consider true comfort food! And my meat and 3 veg loving husband also loves this as this is soooo tasty!!!

This is the recipe that everyone in my family uses for our laksa hit! We have tried A LOT of different curry laksa pastes (including homemade) but theΒ Osha Curry Laksa PasteΒ wins hands down as THE BEST curry laksa paste!!! You can get them in 1 kg or 180 gram bottles – this recipe uses half a 180 gram bottle per batch. I haven’t seen this in Coles/Woolies but buy it from my local Chinese grocery shop. You can also get Chinese fish cakes/balls at your local Chinese grocery shop to add to the soup.

The storebought roast chicken is a trick my sister-in-law taught us, it adds a depth of flavour and the whole chicken is used! One x roast chicken actually gives me 2 x meals – I usually buy a roast chicken for a quick and easy lunch with salad and rolls, and the leftover bits of chicken and bones is then used in this laksa!

This is one of my few regularly cooked non-Thermomix dishes! I am all for the Thermomix if it makes things quicker and easier, however this is just so easy on the stovetop – why change a good thing, right?!!?

I love this for lunch or dinner, and it feeds a crowd!!! This is also great to freeze in portions if you want a quick heat up mid-week meal!

Ingredients
Β 
Place chicken bones, water and chicken stock in a large pot

Β Bring to the boil, the reduce to low heat…

Β 
…and place pot lid on. Cook for a minimum 1 hour (the longer the better!)
When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies

Pour the stock mixture through a sieve into a medium to large pot to catch the bones

Β 

Β Place chicken stock back onto stove…

…and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.

Β 

Serve over noodles and enjoy!

Cheat's Chicken Curry Laksa

Print Recipe

Ingredients

  • 1 x roast chicken (deboned, with meat and bones set aside separately)
  • 1 litre chicken stock
  • 1 litre water
  • 400 grams coconut milk
  • 90 grams 'Osha' Curry Laksa Paste (half of a 180gm glass jar)
  • Noodles of your choice

Instructions

1

Place chicken bones, water and chicken stock in a large pot. Bring to the boil, then reduce to low heat and place pot lid on. Cook for a minimum 1 hour (the longer the better!)

2

When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies.

3

Pour the stock mixture through a sieve into a medium to large pot to catch the bones. Place chicken stock back onto stove and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.

4

Serve over noodles and enjoy!

Notes

Optional Bean sprouts/vegies of choice Fish cakes/balls Top with spring onion or coriander

Cake/ Steaming/ Thermomix

Steamed Sponge Cake (Chinese Ma Lai Goa)

With my Chinese Malaysian heritage, I grew up with this steamed sponge cake! It’s my dad’s all time favourite, and a lot of Yum Cha places serve this as a dessert too! With 10 seconds to mix, and 25 minutes to steam – this is just soooo easy to make at home!

I’ve always wanted to steam a cake with the Thermomix so thought I would try off with this! It has a light sweet caramel flavour and is nice and moist from being steamed. It is light and ‘bouncy’ and it isn’t as crumbly as baked sponge cakes.

A lot of the recipes I’ve seen are with have ingredients which are not very common in Australia, and have evaporated milk (with an amount that would use up only a portion of a tin – and I haaaate having half a tin of stuff leftover!). Another uncommon ingredient is double action baking powder, which I haven’t been able to find in shops in Sydney, and I have only been able to find online so I have just used normal baking powder (McKenzie’s brand).

I have adapted and converted aΒ Steamed Sponge Cake recipe from The Honk Kong CookeryΒ with ingredients that I have at home, and so it is easily made in the Thermomix!

The cooking time is based on 8 xΒ silicon Dariole moulds from Alyce Alexandra. You could also use ramekins or silicon cupcake moulds instead.

This is great eaten fresh, kept in the fridge and eaten cold (or warmed up in the microwave), and also can be frozen and defrosted nicely.

 

Β 
Add all ingredients into bowl
Β 
Β Mix 10 seconds/Speed 5
Β 
Pour mixture into 8 x silicon moulds, top with sultanas, and place into Varoma steaming tray.
Β 
Β 
Wash out bowl, and add 1 Litre of water.
Β 
Place the Varoma steaming tray in position – steam 25 minutes/Varoma/Speed 3.
Β 
Take the lid off to cool for a few minutes, then take the cakes out of the mould to cool further…
Β 
Β 
..or to eat!
Β 

Steamed Sponge Cake (Chinese Ma Lai Goa)

Print Recipe

Ingredients

  • 160 grams plain flour
  • 100 grams brown sugar
  • 90 grams milk
  • 20 grams custard powder
  • 40 grams oil (light tasting, I use Rice Bran oil)
  • 2 eggs
  • 20 grams baking powder
  • Handful of sultanas to top

Instructions

1

Add all ingredients into bowl - mix 10 seconds/Speed 5.

2

Pour mixture into 8 x silicon moulds, top with sultanas, and place into Varoma steaming tray.

3

Wash out bowl, and add 1 Litre of water.

4

Place the Varoma steaming tray in position - steam 25 minutes/Varoma/Speed 3.

5

Take the lid off to cool for a few minutes, then take the cakes out of the mould to cool further (...or to eat!).