Yee Chai Paeng/Ear Biscuit

This is not the cow's or pig's ear, this is like the human's ear, or it is supposed to look like but somehow, these biscuits have their own idea of ears.  Not one will be similar when fried, some looked like tiny cups which we used to called them 'bras' when i was a little kid.  I have to get alexander to help in describing this biscuit, he looked at them and said that they looked like hats - cowboy hats. I told him to tell me more and he was not very co-operative, he said "they are hats and thats it!".  This biscuit must have been served way back before ovens were introduced to the Asians as they are deep fried - who can resist deep-fried ????? - they are so addictive!!!

Ingredients:

1/1/4 cups all-purpose flour
2 tbsp cooking oil
1/2 tsp 5-spice powder
1/2 tsp white pepper powder
1/2 tsp salt
1/8 tsp baking soda
2 tbsp fine granulated sugar
3 tbsp or more water
1 - 2 pieces shallots.

Oil for deep frying

Method:

Pound/grate peeled shallots and mix with 3 tbsp of water.  Pass through a sieve and squeeze as much juice from the shallots.  Discard the pulp.

Mix all other ingredients together and add in the water with the shallot's juice.  Keep adding water, 1 tbsp at a time until a soft and pliable dough is formed.  Knead dough until it is smooth.

Cut dough into 2 portions and roll one portion out into 4 inch x 7 inch rectangle.  Even and straighten edges the best you can.

Roll the dough up tightly, like you would a carpet, making a 4 inch log.  Wrap log loosely with plastic wrap and place it inside the cardboard roll(roll is from the center of toilet rolls).  Using a chinese rolling pin, pound biscuit to fit the cardboard roll and leave in the freezer for 30 minutes.

Repeat with the other portion of the dough.

After 30 minutes, remove dough and slice dough into even  thickness slices - i cut them very thin.

Heat oil for deep frying and when oil is 350f, lower the biscuits and deep fry until golden brown.

Remove and drain well.

Cool before serving or pack into airtight containers.
Serves
Read More......

Cilantro Oil

Like i have said in my previous post on Cilantro Pesto, i came to like cilantro and use lots of it, adding it to lots of dishes especially soups. When you have more than you need of fresh cilantro and before they die on you, besides making Cilantro Pesto,  the next best option is to turn it into a infused oil,.  It is not quite the real thing, it is less pungent but it is there in your refrigerator, to put on almost anything - noodles, rice etc. 

Ingredients:

250 ml (1 cup) vegetable oil or olive oil
2 bunches of fresh Cilantro


Method:

.Drop the cilantro into boiling water for a few seconds and refresh in ice water.

.Squeeze the blanched cilantro dry.

.In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth.

Serves
Read More......

Shrimp Spaghetti with Cilantro Pesto

A pack of pasta is a must in my pantry, so are many more musts.  I must confess, i am a hoarder, i can never pass off a good deal and a sucker to new brands and types of noodles.  They are like recipes, you try them once, if they are good, then they are keepers.  My freezer is packed,  my daughter would warn my grandchildren that they are not to open the freezer, if they have to do it, they would have to have their bike helmets on.  My most favorite item in the freezer, is the 26 - 30 shrimps,  when they are on sale, $4,00/lb, i will buy a few packets(2 lbs/pkt).  They are the quickest to defrost and shrimp dinner will be served as soon as they are defrosted.  Having a tub of homemade cilantro pesto in the freeser,  aided my quest for dinner too, especailly when friends or family decide to drop by.

Ingredients:

1 pound spaghetti pasta
1  pound shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (for frying the shrimps)
1 cup Cilantro Pesto












Method:
Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

 Drain pasta.

Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat.

Season the shrimps with salt and pepper.  Add a few in the hot oil and cook shrimps until they turn pink.  Remove and set aside.

Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil)

When shrimps are done, remove all the oil from the skillet/wok.

Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine.  If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen.

When pasta is well mixed, add in the cooked shrimps,  Toss well and adjust the taste with salt and pepper and more olive oil as you wish.

Serve immediately and garnish(optional)

Serves
Read More......