About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, January 23, 2017

CHINESE WALNUT COOKIES



CHINESE WALNUT COOKIES

Original recipe by Amy Beh

125 gm castor sugar

1 cup cooking oil

60 gm chopped walnuts

(A)

300 gm flour

1 tsp baking powder

11/2 tsp bicarbonate of soda

¼ tsp ammonia

1 tsp salt

To glaze:

Some sesame seeds, optional

2 egg yolks,lightly beaten

1.    Sift(A) into a mixing bowl. Add sugar and chopped walnuts. Gradually pour oil and mix well. Knead to form a smooth dough.

2.    Divide dough into 60gm portions. roll into balls.press down slightly and use your thumb to make a dent in the centre.

3.    Place the biscuits on a lightly greased tray. Brush the biscuits with beaten egg yolk mixture and sprinkle a little of the sesame seeds. Bake in preheated oven at 170c for 25 to 30 minutes or until golden brown. 
 



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