Gung Hay Rat Choy!

It's Chinese New Year again and what does that mean?






TIME TO PIG OUT.

My mom's home-cooking is always the best.

Mom's home-made "Loh-Bak-Go", and my Uncle's home-made XO sauce. Zee bestest!



I actually prefer Chinese New Year over the Jan 1 New Year. I'm not sure if this is due to the fact that I was once raised in Hong Kong where Chinese New Year is a huge deal. I really enjoyed the specialty foods that I only get to eat during CNY; mom's loh-bak-go, neen-go, the decorative box that has 8 compartments filled with chocolates, candies and CNY dried fruits, and all the lai-see! I hope one day I get to experience CNY festivities in HK again.

I made the Coconut Pudding (椰汁糕) last weekend when we went to Grandma Chan's place for CNY dinner. I like this recipe because it's easy and feeds a big crowd. I also like how its light texture/flavors complement a heavy CNY dinner. The original recipe I got was in Chinese, so I'll be nice and translate for those of you who can't read Chinese!



椰汁糕 (Coconut Pudding)

材料 / Ingredients:

Gelatin 3 包 (3 tsp / 21 g) 3 packets of of Knox Gelatin
糖 1 杯 1 Cup sugar
奶 1 杯 1 Cup milk (I just use 1% and it's fine)
椰奶 1 罐 1 Can of Coconut Milk
蛋白 3 隻 3 Egg whites
水 1 杯 1 Cup of water

Directions:

1) 溶 3 包 gelatin 1) Melt gelatin with 1 cup of water, set aside

2) 把奶和糖以慢火煮溶﹐加入椰奶 2) Melt sugar in milk over low/medium heat, add coconut milk. Stir until blended. Turn off heat.

3) 把蛋白打起 3) With a handheld beater (I have my trusty Kitchenaid!), beat eggwhites until stiff. Note: Use the wire whip if you are using the Kitchenaid.

4) 把蛋白和 gelatin 加入﹐ 打勻﹐雪藏。 4) Fold eggwhites and gelatin mixture into milk mixture. Pour into container (I often use my 9"x13" pyrex glass). Refrigerate overnight.

You'll see 3 layers in the final product. I particularly like the top foamy layer as it gives the dessert a really light, fluffy texture. If you don't like it, just omit the eggwhite part of the recipe!

Cinnamon goodness!

Over the Christmas holidays, I baked alot. I can't remember how many times I turned on my kitchenaid and my oven. It was rather nice, because whenever the oven cools I have to open the door which means... FREE HEAT! har har! Uhhhh, anyhoos....

I cooked and baked alot, from cookies/squares/peanut brittle for families and friends, to main dishes and desserts for various parties. It was actually nice because I get to do what I enjoy and I didn't have to go to work, so I had all the time to play around with recipes and ingredients. And somehow, I became the designated dessert-maker for all Chan's family parties/gatherings. It was good, because I now have excuses to try different recipes. I couldn't necessarily make desserts and baked goods every single day because my poor hubs would have to constantly eat (I secretly thinks he has a sweet tooth, despite his denial). He tells me he likes being my lab rat and seems to be enjoying the role, but I don't want him to not be able to walk through doors, hallways and such. Excessive eating with lack of exercises in cold winter days...no good!

Anyways, this was one recipe I tried over the Christmas holiday which turned out to be a great success. Seeing how easy this recipe was I had to try it. And hey, the recipe has one of my favorite ingredients in it - cinnananamon! It was calling my name!



Sour Cream Coffee Cake (by Martha Stewart) - Serves 12

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons pure vanilla extract
• 1/2 cup coarsely chopped walnuts
• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
• 2 cups all-purpose flour, plus more for pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar, plus 1/2 cup for topping
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.
2. Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture. (flour, sour cream, flour, sour cream, flour)
4. Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
5. Bake until a tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.

The cake was really moist and not too sweet (I went easy on the sugars because Dad is diabetic) and the sweetness was just right, especially after a heavy Christmas feast.