Nonya Dumplings

Got around making this over the weekends after being influenced by one of my colleague who is at the moment obsessed with making 'changs' (dumplings). I assisted my MIL to make the Hokkien Changs before the Dumpling festival a few weeks back. She did all the preparation while I help with the wrappings.

Last weekend, I decided that I should prepare everything on my own and tried out the Nonya chang recipe that was compiled by my colleague. Feedback from various testers was that the chang was good and it is definitely easier to prepare as compared to the Hokkien changs where each item needs to be seperated cooked. Though Nonya changs do not include chestnuts but I added 2 in each as I love chestnuts.

Unagi Cigars

This is a simple to make finger food and is tasty too!

Unagi Spring Rolls

Ingredients:
Spring roll Skin (use the one that has 50 pcs per pack)
Ungai (purchased from frozen section in NTUC)
Flour paste (mix 1 tbsp flour with some water to form a paste)

Method:

1. Cut spring roll skin diagonally to form a triangle.
2. Cut unagi into long strips of about 8cm x 1cm.
3. Place unagi on the spring roll skin and wrap up like a cigar.
4. Use a bit of flour paste to seal the end.
5. Fry in oil at 190C for 3mins or till golden brown.
6. Serve
   

Purple Sweet Potato Cookies

Something different from the usual cookies. This was made from purple sweet potatoes which is not often seen. Seasonal I guess and I was happy to find some at NTUC a few Saturdays back. This cookie is not crispy due to the large amount of sweet potato used.

Hello Kitty Pineapple Tarts

Some left over pineapple filling as still sittng in the fridge, so I decided to make this with the Hello Kitty vegetable cutter bought from Kai Kai at Chinatown. It looks pretty cute. I tried making with a Pooh Bear cutter but was not very successful as the ears were quite narrow and quite difficult to make the shape.

Japanese Udon

Requested by my son after we ate something like this at a Japanese resturant and he was asking me last Sat morning when we could go to the resturant to eat it. I suggested cooking it as home. I just boiled the udon, drain and poured the curry over it. The taste was a bit different from the one at the resturant. To make the noodles tastier, it will be better to simmer the udon in the curry for a while. Anyhow, my son liked it.

Bread Making Class Lesson 4

Last lesson for the Bread Making Class Stage 1. Bread made for this class was as follows

• Wholemeal Bread - stayed soft for 3 days despite no use of bread improver
• Wholemeal walnut Bread - to be eaten lightly toasted
• Bagels - very chewy and eaten with cream cheese
• Bread Bowl - an edible bowl for serving cream soups in. (I am having thoughts about make this for Father's day celebration)

Judy the instructor is good and I am definitely very glad that I joined the class. I think I need a break before taking another course from the school. In the meantime, I will work on my bread making skills.....