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Showing posts with the label Nuts

Honey Roasted Cashew Nuts by Samirah Hamza‎

1kg raw Cashew nuts
115g unsalted butter
3/4 cup of honey
Fine sugar

- melt butter in a pan and add honey once fully melted
- stir in all Cashew nuts and give it a good stir to coat it properly
- bake in oven on a lined pan at 120 - 150 degree Celsius till browned and crispy.
- dust the cooled Cashew nuts with the mixture of salt and sugar.

Note: I gave my fine sugar and salt 1 - 2 spin in the dry blender.

Traditional Walnut Mooncakes by Brenda Khaw

Ingredients A
190g Hong Kong flour/cake flour
120g Golden syrup
40g Vegetable oil
1/2 tsp Alkaline water/Lye water

Ingredients B (Filling)

White lotus paste
Slated egg yolk

Walnuts for decoration
1 Egg (egg wash lighty beat)

1. In a mixing bowl mix golden syrup n Alkaline water follow by vegetable oil till dissolved.
2. Sift in Hong Kong flour, form mixture into a smooth dough by using spatula. Wrap dough w cling wrap let it rest for 3 hrs in room temperature.
3. Portion lotus paste into a round ball of 25g each. ( if adding salted egg yolk into the paste, reduce abt 5g of paste n wrap in 1/2 of the salted egg yolk)
4. Portion dough into 22g each. Dust palm w some flour to avoid the dough from sticking.
5. Flatten each portioned dough into a round shape, place a lotus paste ball within dough and roll it into a ball. Make sure the opening is completely sealed. Dust palm with some flour to avoid dough from sticking.
6. Gently press walnut fr both side (left n right) at the same …

Braised Peanuts by Zen Yip‎

300g raw peanuts (deshelled, washed and soaked overnight), water

Seasoning 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/2 tsp 5-spice powder, dash of salt and sugar

Method Heat water to boil the peanuts for 1 hour. Transfer to slow cooker and cooked till is almost soften. Add seasonings (adjust to your own desired taste).

You can add corn starch to have the smooth sauce. (Optional).

Almond crisp by Esther Tho

3 egg whites
70 castor sugar
40g Almond flour
20g milk powder
20g Almond ground
25g melt butter
Pinch of salt
100g Almond flakes
25g Sunflower seeds
25g Pumpkin seeds

1. Whisk egg whites, add castor sugar gradually till foamy.
2. Mix in sifted Almond flour, milk powder and ground Almond with salt till well combine.
3. Lastly stir in the melted butter.
4. Spread the batter thinly onto the tray with parchment paper.
5. Sprinkle nuts and seeds evenly on the batter.
6. Bake in preheated oven at 180deg for 20-25mins till brown.
7. Use a pizza cutter to cut into squares while till hot.
8. Leave to cool and keep in airtight containers.

Almond Cookies by May Chong

Recipe in Chinese:

Ingredients A:Almond Powder 500g
Low Protien Flour 725g
Caster Sugar 280g
Salt 1tsp
1 1/2 Baking powder
1 1/2 bicarbonate of soda

Ingredients B:Corn oil 300g
Egg yolks 2 pcs

Method:1. Mix well ingredients A, slowly added Ingredients B till dough to be formed.
2. Shape into a round or press into mould to make any design network u likes.
3. Glaze surfaces.
4.Bake in preheated ovenat 160c for 20mins.
5. Cool well, store in airtight tins.

Kok chai by Lucinda Lau

300gms plain flour
125gms knife brand cooking oil 1/2 bowl of water 200gms chopped peanut + 80gms sugar
Method Sift flour and add in the oil.  Mix well and add in the water little by little to knead into a smooth dough.  Divide into balls and shape the dough like a bowl.  Scoop in peanuts, seal the edges tightly and pleat.  Fried the kok chai in hot oil until golden in colour.  Cool before storing.

杏仁酥片 Almond crisps by Joyce Loke

Almond slices 200g , florenta powder 100g

把这两样轻轻搅拌均匀,铺平在烘焙纸上,140度 - 10 mins.乘热赶快切成片就可以了。
Gently stir both, paved on the baking sheet, 140 degree – 10 mins.
Take out from oven quickly, cut it to piece,wait for cool down,keep into the a air tie container.

Kok-chai or mini peanut puff by Lucinda Lau

300gms plain flour.
1/2 bowl of Knife brand cooking oil.  3/4 bowl of water.  300gms ground peanuts.  100gms sugar (mixed together with the peanuts). 
Method Pour oil into the flour in a mixing bowl. Rubbed till resembles breadcrumbs, slowly add in water and knead into a smooth dough. Do no pour in all the water, add bit by bit. Divide the dough into balls and shape dough into a mini bowl. Spoon peanut into dough and pleat the edges. Deep fry kok chai in hit oil over medium till golden brown. Cool before storing.

Nutty Snack by Eileen Heng

100g florentine powder
100g almond slice
50g pumpkin seed
20g black seasame seed

Preheat oven at 180C and bake all the almond slice n pumpkin seeds for 5min n let it cool

In a bowl mix florentine powder all the nuts n seeds together

Pour into a baking tray 9 x 10 with baking paper n spread till thin layer

Bake at 180C.for 5mins n 160C for another 3mins (baking time n temp may vary on different oven)

Once out from oven take the baking paper out from tray it on a flat surface. Use the back of a baking pan quickly flatten the nuts biscuit n cut into desired size before it harden.

Let it cool for 15-20mins before u can go NUTS

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Ikan bilis with peanut by Janice Looi

Ikan bilis (w/out bones) 200g
Peanut: one dollar
Sugar: adjust to your taste
A tablespoon of finely minced garlic
Homemade belacan chilli
Wash ikan bilis n let dry, set aside.Toast peanut in oven for 15 mins ( depends on individual temp), I prefer to peel away skin but is optional.Shallow fry ikan bilis till crispy n set aside.Use the ikan bilis oil to fry garlic, add the fried ikan bilis n toasted peanuts, sprinkle sugar and toss to coat evenly, then add the belacan chilli and mix thoroughly. Adjust taste to your liking.Store in airtight container
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Walnut Butter Cake by Mel Lee

Photo credit: Mel's Pantry Kitchen

Recipe link:

Walnut Butter Cake by Charmaine Jane Yong

Walnut Butter Cake 核桃奶油蛋糕 by Victoria Moon Kua