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Tham Jiak
Tham Jiak means in some way "love to eat" in Hokkien. I am a Malaysian Hokkien and truly love to eat.

Tuesday, April 21, 2009

Extreme Fine Dining


It came and gone, the highlight of current year, the reunion of sorts with my ‘other’ family, in a span of 16 days which seemed like 16 minutes. Time flies when you are having fun, is the age old adage that sadly, is true. On cheery note though, we had amazing fun! CS, SH and RH flew here from UK and we had a short stint before gathering again all in Taiping along with CC who flew from Jakarta. What a reunion! We had a great time in Taiping, altogether another post soon, I hope, to pitch for you to visit my dear old town, which I recently discovered, can actually be so much fun!

What is this ‘other’ family anyway? Pretty hard for me to explain, as oftentimes when I do, people will roll their eyes up trying to understand the whole picture. CS, CC and SH is actually the children of my Lai Ma (which I had talked about several times) and of Lai Pa (which often times people will chimed in “lai-what?”, which then I had to explain that they are my Nanny and her husband) and then proceed to continues, so that’s why I usually refer to them as Kai Jie (god-sisters) and Kai Kor (god-brother) as they are indeed more than just friends, and I could not think of any other way to express them. Are your eyes looking at the ceiling yet?

We had such great times and spent about 80% of it eating (I swear this is so true, spurring CC to message CS all the way from Jakarta (as she flew home a week earlier), “oh gosh, all my clothes felt tighter already!”, and so you can imagine the rest of us with one more week of indulgences here in Klang Valley! Oh yes, indeed we enjoyed our tham jiak-ness, maybe this is the real reason why they are my ‘other’ family. At the end of our indulgence, U (my youngest Kai Jie who I mentioned before was also the other girl that my Lai Ma takes care of along with me (oh no, this ‘other’ family business is getting more complicated), with her ever thoughtfulness, arranged a night for all of us to enjoy extreme fine dining.


Why extreme? Imagine a beautifully decorated canopy with plush couch and cushions, with romantic lighting around a round table generously spread with amazing sumptuous exotic cuisine (exotic here by means for us Malaysian (where some stays in UK) eating Middle Eastern food) accompanied by flowing sparkling champagne while a sexy belly dancer mesmerizes you with her moves. So tell me, are you excited yet?

Here I am to introduce you to Middle Eastern fine dining that indeed entices me in many ways, after the delicious food of course, and it did help that I had great companies with me, those are priceless. I haven’t had much experiences in Middle Eastern fares, therefore could not compare the tastes nor prices with what I had, but as I know this indeed may be a bit heavy on the wallet (we are talking about fine dining here after all) and the tastes did suit me well and fulfilled what I had always imagine Middle Eastern fares should be from my food reading experiences.


We started our meal with Mezzeh (similar to appetizer) where it is an elaborate spread of small and tasty dishes to kick start our palate. We had the must-have hummus (pureed chickpeas, tahini (sesame paste) and lemon juice), which I found really good, as I judge against what I made for last year’s party, this one here definitely had extra hidden spices (guessing here) that I could not quite put my finger one (maybe I should do more researching and tinkering, and if I do come up with a hummus on par to this, I shall definitely share it here with you all). Another dip was the Labneh be Toom (creamy cheese, dried mint and garlic), which was sinfully delicious.


The next Mezzehs is Fattoush salad (vegetables, fried pita bread, sumac), which I find refreshing and surprisingly reminded me of Chilli’s Quesadilla salad (with crisp tortilla bread) but definitely different in tastes. Then I just had to order Tabbouleh (yes I have read about it countless times on the net, and I am a food geek as such) and enjoyed it thoroughly the way I imagine I would, after all I love parsley. We also ordered Muhammarah (thanks to me again, and I guess I do not need to explain why), which is actually breadcrumbs with crushed walnuts, olive oil and spices, just describing it made me want to eat it again, this was my favourite Mezzeh of the night! We also had, quite a mouthful, Zeytinyagli Biber Dolmasi, which is basically stuffed green bell pepper with rice and raisins and olive oil, which I find just alright. All these were accompanied by the platter of flat bread which was just right - soft and light to complement the Mezzehs, serving as real good wraps to hold the bountiful spread together.


Alright now on to the main dishes, what, you say you are already ‘full’ reading about all the Mezzehs? I thought we were just cleaning the palate, eh, well I was pretty full by now and I guess it was the plan as we just ordered to main dishes to share among ourselves. One which is a full platter of kebabs called Mashawi Mix Grill which consists of Lahem Meshwi (grilled beef), Lamb Kofta (grilled lamb with parsley and onions) and Shish Tawouk (grilled chicken breast). All in all I enjoyed the lamb kofta the most, featuring Middle Eastern grill at its best, the other two were just your typical kebabs suited to Malaysian taste.



Next we order something from the sea, which is the Cod Fish Pilaki, which is cod fish cooked in Turkish style with vegetable ragout. The cod fish as usual was soft and ‘creamy’, judging it does taste fresh, and the vegetable ragout complements it well enough. It was a tad too small for us to share, so we just had a bite each. I do like it though that it was served in a tagine dish, the lid open to unveil your meal in front of you.


Lastly, we end our meal with some Middle Eastern desserts, what there is still more, you ask? Oh yes, we do need something to seal all those goodness in right, and what more with more goodness of course! We all ordered something each and taste of each other’s dessert. From left was the Deep-fried Kunafah roll with Saffron ice cream (which tasted really exotic and I thoroughly enjoyed it, but not the Kunafah though), Cinnamon Pancake with cream and crunched nuts (the pancakes were surprisingly really soft and ever so lightly hold in the cream and nuts, definitely a light and refreshing dessert), and Mixed Nuts Pastille (crispy filo pastry stuffed with pistachio and hazelnuts) (which is steal a bite from SH, it was good but I am a nut lover so...). CS and me each ordered ice creams, which was Almond and Honey and Fresh Mint, they were good but not really something you expect from a Middle Eastern restaurant, so oh well, we do make wrong choices when we were filled to the brim.

Do go as soon as you can, if not now, to try this Middle Eastern fare (if price is not an issue), as there were rumours that it is closing down soon to make way for an Italian restaurant (I agreed with Lemongrass who mentioned “don’t we have enough of those already?”). If you need to know more before flying there straightaway, you can read some not bad reviews around, and then decide if you want to have Middle Eastern fine dining before the only choice left in Malaysia is Italian.

Al-Nafourah
Le Meridien Hotel KL
Level 8, Le Méridien Kuala Lumpur,
2 Jalan Stesen Sentral, Kuala Lumpur.
603- 22637888

Note: I do really love Italian fares too, in case it came across as if I don’t, just that sometimes we do need some variety when it comes to food and especially for someone who is tham jiak.

Monday, March 09, 2009

In Praise of Pork – Char Siew

WARNING: Extremely non-Halal

As I am a true Chinese at heart, it was definitely filled with love for all things pork. Pork has been such a centrefold in Chinese cuisine, so much so, none can truly said they had fully tasted Chinese food without sampling its myriads of pork dishes. Just to name a few famous ones are the Char Siew (sweet barbecued pork), Siew Yok (roasted pork), dim sum (all pork varieties), braised pork, pork ribs, pork chop, minced pork atop many dishes, lap cheong (pork sausage), ham and oh so much more. How can I sing praises to good old pork? One way is to present all its glory in series of posts dedicated to it, that's how.

One best way, in my humble opinion, to present pork in all its glory is by singing praises of the caramelized skin to good combination of fat and juicy lean meat with charred skin for the extra texture, mother of all pork – Char Siew. Usually good Char Siew restaurant would ask you to pick between lean, medium or fat meat, which naturally, J and I would pick medium, for me the lean meat lover (oh pork aficionados do not look at me with that eye) and J the ones who revel in the full fat glory.

When I did a quick search in trusty Google for the ‘best char siew’ in KL and guess what, I was returned with pages of Meng Kee Char Siew in Jalan Alor. And yes I had to agree with Mr. Google here, the best Char Siew I have ever had was at this place. Thanks to a makan-kaki (fellow food-lover), JC (I am apparently running out of initials here for my anonymous friends, and why are there so many Js around?) , who very much likes to message me during Friday morning like this:

“Tham Jiak! Where are you going for lunch today?”
(For the uninitiated, Friday lunches are the epitome of all weekday’s lunches as it usually spans for officially 2 hours (technically more with excuses of traveling) for our fellow Islam friends to do their Friday prayers).

“Er, not sure yet...”

“Tham Jiak wor, how can...?”

“Erm...”

“Come find me I bring you to THE Char Siew place!”

At this point the picture of sweet juicy BBQ pork invades my mind and I can even begin to taste it in my mouth (he brought me there once during my free and happy days in KLCC) and so my hand shift to auto-mode, typing furiously at the keyboard:

“Whoa, ok-ok, let’s go!”

It doesn’t matter that I worked about 50km away from THE Char Siew place. It also doesn’t matter that I had to pass two tolls to get there as soon as possible to bite into the said juicy meat. So I grab an unassuming fellow colleague, A, who is also a friend of his and well understanding to our Tham Jiak-ness, flew us at max speed there, while on the way having JC calling us in 10 minutes interval asking where we are, which I can only answer randomly reading out of signboards, which we both doubt he knows where but it is so obvious that he needs to have his Char Siew fix soon, and seating there waiting among tables of it, bathing in its lovely aroma is not helping.

About ages later, we got there, and once we sat down and before we can even utter finish “yau fan (oily rice), our table is filled with a big plate of Char Siew and some other lesser accompaniments like bean sprouts, steamed chicken, pork innards and Siew Yok (roasted pork) which could not quite match to its sister pork. The Char Siew here is arguably the best, with the sticky (yet not stick-to-teeth kind) skin, with slight tinge of sweetness, juicy sweet meat and with the right combination of fat and lean meat. Oh boy, thinking of it now makes me want to fly there again on next week’s Friday lunch.

Meng Kee Char Siew
13 Tengkat Tong Shin,
Kuala Lumpur
11.00am - 2.00pm
Closed on Sunday

But of course not all the time I am so adventurous and crazy as such to travel the distance, yes not even for my beloved Char Siew, and that though had my cravings crying at times during the weekend, was then finally answered by a new found place right in Petaling Jaya itself, what more a few stone’s throw from my place – Famous Seremban Favourites restaurant! Many bloggers had already sing praises to its Char Siew, and I had been hankering to go for a while, and finally one day, it was J itself that initiated for us to go there as he had a recommendation from a fellow colleague, have I not mentioned that this place was famous?

So we head there in glee one Saturday noon, and were immediately greeted by rows of yummy looking Char Siew hanging at the stall. But do not try to head to the stall and order like the usual hawker ways, the ordering is apparently restricted to boss, which is frantically trying to serve everyone by taking orders and claiming the bill all at once. To be honest, at times it was a bit frustrating trying to flag him down to get orders and also to pay up. If you are willing to stand the slow service and have an arm that does not tire from waving and with a heart steeled with love for Char Siew, then I definitely recommend this place for PJ folks who want to enjoy a good yummy Char Siew.

The skin is definitely charred to perfection, too sticky at times, and could be quite sweet so do be careful of dousing on the extra Char Siew sauce, combination of fat and lean meat which we ordered are the just right and juicy with the so famously quoted melt-in-your-mouth sensation. J and I had few times re-ordered in one seating as we could not seem to have enough of the Char Siew, which brings more pain to both parties due to the slow service and lack of help. Thus on subsequent visits, we tried to cover everything in one order. Also take note that they run out of Char Siew real quickly, once we arrive slightly after one and got disappointed as it had ran out and we had to make do by eating the other usual lesser accompaniments of steamed chicken, siu kao (this was not bad actually with generous filling), Hakka mee (worth a mention that it was among the best in PJ) and kon-lo lou shi fun (dry toss rat-tail noodle).

Famous Seremban Favourites
80-1 (Ground Floor), Jalan PJU 1/3B,
Sunway Mas Commercial Centre,
Petaling Jaya
7.30am - 5.30pm
Closed on the Tuesday

As for the last place worth a mention was actually the Char Siew in Restaurant Overseas, which I had a chance to try in a recent visit for a Chinese New Year dinner with fellow ex-colleagues at its Jaya One branch. I was seemingly excited for this dish, amidst all the other delicious sounding orders, and my heart nearly stopped when the waitress return to say that the roast pork we ordered ran out of...Siew Yok, oh no problem then, please bring the a plate FULL of Char Siew.


Picture courtesy of AC (once again I ran out of initials)

It was indeed a blessing in disguise, the Char Siew was also delicious with slight mixture of fat to its juicy lean meat, charred skin and not the sweet kind yet still retain the pork’s natural sweetness. I would have come back again for its Char Siew but I could not say the same for the rest of the dishes, thus finding it hard to warrant a revisit. If I ever get to have a nice sit-down dinner again at this place, I would certainly order a plate full of Char Siew again.

Restaurant Overseas
Jaya One
Petaling Jaya
603-7956 9911
11.30am - 2.30pm, 5.30pm - 10.30pm
Other Branches

There you all have it, the best of the best Char Siews in KL and PJ, recommended by this Tham Jiak. If any of you do have any other good recommendations for Char Siew do let me know! I am more the willing to indulge in more! Praise to the pork!

Note: Click on the resturant names for the map

Monday, February 23, 2009

Event: TheQguides.com

Silence at this blog for nearly a month, guess it had been a post-CNY recovery for me, the year had finally started. There is so much to do, so much to see and so much to achieve. I am so looking forward to a wonderful year ahead now.

Before we got into the subject of food again, I would like to talk about something in regards to food, to be more precise, dining out. Earlier on I was invited by TheQguides.com for a food bloggers ‘makan’ (eating) session, whereby 16 of us, food bloggers attended. This event was held in Carlsberg’s newly renovated Visitor’s lounge, which I might say at first I was pretty unsure of an event held at a factory site but was immediately stand corrected at the sight of the cool place. This event was able to be held at such a wonderful new place thanks to the collaboration of Carlsberg Marketing Sdn Bhd.


I had arrived really early thanks to the rare no-traffic of Malaysian road scene, which turned out to be real blessing as we all have bottomless, yes drink-all-you-want of Beer, Stout and Shandy to keep us busy while we mingle. The lounge had a uber-cool bar for refilling your said drink. Have I mentioned that the place was so cool? Then we filled ourselves with a delightful spread of Malaysian dinner, so that then we can all settle in to hear the talk without the distraction the thoughts of food.


Jek Tan, the co-founder of
TheQguides.com, then gave a presentation on what this whole event about – the Qguide.com ‘s project, which is a online table reservation portal. Let me tell you, in summary from Jek, what is so awesome about this reservation portal:
  • Make table reservations online with ease.
  • Get rewarded for dining out.
  • Locate food and restaurants effortlessly.
  • Access to exclusive discounts and promotions.
  • Feature articles and exclusive interviews; just a click away.
  • It is truly INTERACTIVE! Users have the power to review restaurants, submit comments, police and rank content.

Take the above as a short preview of what TheQguides.com's table reservation portal has to offer. Just think of how much more convenient it is to be able to make your table reservation online without going through the hassle of calling, where usually there are communication breakdowns like language barriers or noise from the restaurant. Take up your hand if you have times where your bookings that were confirmed on the phone are then met with head-shaking at the restaurant later on after they search through scribbles of handwritten names that don’t seem to be yours. Ah, the frustration, and yes, this portal can save you from that. They are in midst of launching the full-fledged portal soon and yours truly here will be the first to tell you when it is all ready for you to make your reservation. Stay tuned!


So, the night ended with all of us receiving a bag of Carlsberg premiums, Patchi chocolates (can’t help to include the cool Patchi chocolates picture above, we only get one each though – hinting to Jek for more) and a copy of Best Eats KL food guide. This is my first ever appearance in food-blogger events or alike, and I must say I was first excited to the possibility of being a food writer/contributor for them (you all should know by now my passion for both food and writing), which was then later accentuated with the excitement of the portal itself.
TheQguides.com team’s amazing optimism, passion for good food as well as daring to bring new ideas had amazed me. I wish them all the best in this new venture, and hopefully they and us food bloggers plus you guys, yes my dear readers and food aficionados, can have a truly win-win-win relationship between us, where TheQguides.com having a successful reservation portal, food bloggers like me contributing ideas/articles while you guys get all the above mentioned points for reserving online while dining out. How’s that?

Note: All the above photograph is courtesy of
TheQguides.com’s photographer

Saturday, January 24, 2009

Bribing with Cookies

I cannot believe it! Tomorrow is the last day of the Chinese Lunar calendar! I am going to leave for my dearest hometown wee early tomorrow morning along with aunty and cousins, and I can’t wait. Though counting up to tomorrow have been anxious, then turn to stress, then turn to excitement and then now anticipation. I can’t wait to drink my Pho Pho’s heart-stopping duck soup and wrap pieces after pieces after pieces after pieces of lettuce around my all-time-favourite Pho Pho’s jiu hu char. I can't wait to toss the Yee Sang with everyone up so high half of it end up on the table. I can’t wait to casually walk into my Lai Ma’s house again and mention casually that I haven’t had lunch, I hope the same trick works again, but then again, I don’t need a trick to have my Lai Ma pushing food to me. Moreover this year I am armed with New Year cookies for her as well! Hah! It does sound like I am bringing a container of cookies in exchange for a mouth-watering feast, I would say this is such a good deal, agree?

I have baked more goodies after my initial kick-off Chinese New Year baking and finally chosen to remake Green Pea cookies in batches for giveaways because it was oh-so-tasty and not too tedious to make. I mentioned that Peanut cookies seemed like a new cookie for Chinese New Year but oh boy was I wrong, Lily reminisced making these with her grandmother, only that the original called for lard! I stand corrected but I might try again to say these Green Pea cookies should be newer in generation, as I could not recall it before the appearance of Peanut cookies during Chinese New Year, and some even claimed that it was a variation of the traditional Peanut cookies. Correct me if I am wrong again! I do not know what the Green Pea cookies represent in Chinese in comparison to other more obvious cookies, if anyone does know, do let me know too!

As for now, pardon the short post, I need to get ready, pack my bag and head north to celebrate in gluttony. By the way, Gong Xi Fa Cai!

Green Pea Cookies

When I made my first batch, I found that it was too sweet, and so I went about researching on more recipes around the wonderful blogosphere and came about to my own measurement below. Also, on the first time I bought the green peas, it was the Jusco selection packet, that comes in 180g and it seem the green peas do look slightly smaller than the usual snack ones. The cookie came out so fragrant, I bought the same packets for my subsequent bakes! Note that these came salted so I omit the salt in the recipe. Also make sure you grind the green pea fine enough for the melt-in-mouth cookies. Similarly to the Peanut cookies, you should add the oil bit by bit until the dough comes together. This time I was a bit lazy and skipped the egg glazing steps, thus my cookies look pale but it still taste oh-so-good. This time I also learnt from the Peanut cookies bakes and used 1 teaspoon to shape my cookies and it came out just the right size to pop into the mouth.

180g ground green pea cookies
180g all-purpose flour (sifted)
80g icing sugar
80 - 100g oil
1/4 tsp salt (omit if green peas are salted)

1 egg lightly beaten for glaze (optional)

Mix the ground green peas, sifted flour, icing sugar and salt (if using) together till well combined
Slowly add in the oil and mix till a pliable dough is formed
Shape them into balls or use a 1 teaspoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie (optional)
Bake at 180C for 15-20 minutes

Make approximately 84 cookies

Wednesday, January 14, 2009

Finally, Initially

Way long ago initially, I wanted to blog about my gastronomic adventure in Japan I haven’t. Then initially I wanted to do a roundup of the blog for 2008, and that did not happen either. Than it reminds me that initially I wanted to make many things for 1984 and friends’ Christmas Eve party but that did not happen either, though I did manage to make hummus and cupcakes, blog entry to follow, wish I hope would indeed happen on day. So all that initially aside, they have to wait, as I am going to make way for a more appropriate post at hand – Chinese New year bakes, which I had way way long ago initially, I’m talking about few years back here, wanted to bake which now I finally did!

To me the new year has yet to actually start, due to the impending Chinese New Year, it still feel like I am in the counting down mode to wrap up the year-has-been, please tell me I am not the only one, at least not the only Chinese. At first CNY still seemed pretty far away to me, but when I started to plan out some CNY bakes, it dawned onto me that it was only about 2 weeks away. Ah, so much to do, rather so much to bake yet so little time.

Anyway, what brought me into finally baking cookies for this important Chinese festival? That question brings to the story of a dear friend, M. She messaged me one day on a link to a mixer which she was contemplating to purchase in order to do some CNY baking; she chose to ask me because she knew I was a sort-of-baking-and-cooking aficionado, which then renewed the interest in me. I have always, wanted to bake for CNY but have not kick my lazy butt hard enough to really do it as because (insert overused excuses here) so this time thanks to M, I seized the opportunity and proposed to her to have a baking session together! Aha, that would bring this lazy tham jiak to really stick to the plan; she has a baking date to stick to!

So fast forward to the following weekend, I was lugging two big bags of ka-chang (Cantonese dialect’s multi-purpose word for utensils/equipments/anything that you use to do something), to M’s home and then we got started on our project. There were two bakes that day as each of us chose one recipe to attempt.

M chose her many-attempts-since-last-year Dragon Cookies, which she had not yet manage to achieve her ultimate one, which were supposed to be creamy , slightly soft, melt in your mouth yet having a bit of a crunch on first bite kind, if I understood her correctly. I can’t help but to mention here that the batch she baked the day before which she added banana essence due to one recipe which called for it, and a word of advice from both of us here, do not attempt to put banana essence in your Dragon Cookies! It is not a banana cookie, end of explanation. I guess I was her lucky star as finally, that very day that I am there with her baking the cookies she finally achieved her ultimate Dragon Cookie!

M’s Ultimate Dragon Cookies

Note that for this recipe, you would need a cookie press to shape it. Also M had noted that she had tried before with plastic press which has less desirable results especially if the dough is not soft enough, therefore she prefer the metal one that she is using now.

One important thing to understand about making these cookies is the balance between the baking time and the oven temperature. Our first batch was slightly over-baked and really puffed up. After tasting we found that it had a texture of similarity to kuih bangkit, where we even joked we had made a fusion of them, but ah that is not what we want for the ultimate Dragon Cookies, do we? So for the next batch we decided to bake in shorter time, about 10 minutes, and it came out perfect! The next next batch was slightly under-baked though, where we need to put in for few minutes more. Take note that we had the oven on slightly higher temperature due to its nature. Therefore we can only conclude that, the secret here in making the ultimate dragon cookies is to find the balance of time and temperature, also good recipe is a must, we would not want another banana essence case do we? Just remember that the cookies are suppose to be pale white even after baked. Good luck in trying, M tried since last year, so be like her, don’t give up! Also, we are now giving you a tried and true recipe below, so I bet it would save you at least a year, no?

150g butter (room temperature)
150g icing sugar
2 egg yolks
1 egg white
350g corn flour
30g milk powder
60g plain flour

Beat butter, icing sugar, egg yolks and egg white until creamy
Sift flour and milk powder together
Add flour mixture to the batter and mix till fully incorporated
Fill batter into cookie press and press out a line and then shape it (M shaped to S which to me is a sleeping Dragon, there are other who made a flying Dragon - curly long line)on a baking tray
Bake at 160-180C for 10-15 mins


Yields 120 cookies

As for me, I chose to make Peanut Cookies, which not too long ago, I would say about maybe 10 years back that in Malaysia here, it became a must-have for Chinese New Year. If anyone new since when these cookies got into the list please let me know. As a peanut fan myself, I just had to make it, even though I knew it is not going to be easy, as we would first need to dry fry the peanuts patiently and then remove the skins patiently. Preparation is bit tedious, some experience on how the dough should be like would be good, but other than that it is a fairly simple recipe, calling for minimal ingredients.

Peanut Cookies
Adapted from Do What I Like

First dry fry the peanuts over medium heat, remember to stir it religiously. Do not try to take shortcut by frying over high heat as it would result in the peanuts got burnt pretty quickly on the outside but has yet to fully cook on the inside. Then you have to take de-skin them, I do this by rubbing them against a basket, this would also need some work if you have not mastered the skill which enables you to do this in a jiffy. After that the peanuts is ready to be grind till fine.

But simple as the recipe may seem, it also requires some experience in understanding the dough. I added in all the oil and still found my mixture on the dry side but I tried by pressing them together and mould it into a 1/2 tablespoon for shape and it did work, but later noted to self that it seem a bit too big and might use a smaller one next round. But if you want an easier task where you can roll them into balls, you might need more oil to form the dough first. After researching and reading other’s experiences, it seemed that the quantity of oil needed depended also on how oily your peanuts were naturally. Therefore, slowly add in the oil until the dough is able to mould when pressed, or slightly more oil if you need to roll and shape them. These cookies came out with the melt-in-the-mouth texture, with some crunch due to the added chopped peanuts (I crushed them with a rolling pin; before that I tried to smash them against the counter which resulted in them flying everywhere, sorry M). I gave some to Q to try which she said that it tasted rich (even when I did not put enough oil) and she even asked if I have added peanut butter, ah, so it means I have achieved the creamy texture as well. Overall this is a good recipe, if you want full creamy kind then you might want to omit the chopped peanuts, and also remember to take note on the oil ratio.

200g ground peanut
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g crushed peanuts
100g-150g peanut oil/corn oil

Egg wash:1 egg yolk lightly beaten with 1 tsp water

Put all the peanuts into a wok and dry fry over low heat till crunchy
Remove the skin then grind till fineSieve flour and baking powder together
Mix the flour mixture, ground peanut powder, icing sugar and salt together till well combined
Add in the crushed peanuts and mix well (if you are using)
Slowly add in the peanut oil and mix till a pliable dough is formed (see note above
Shape them into balls or like use a 1/2 tablespoon to shape it, and then line it on a tray
Brush egg wash on top of each cookie
Bake at 165C for 15-20 minutes or till golden brown

Yields 35 cookies (for the 1/2 tablespoon size)

I would say the project has been quite successful for Peanut Cookies first attempt and the achievement of the ultimate Dragon Cookies. I am even contemplating to do second round of Peanut Cookies with some tweaks that I have learnt, oh well, we shall see if this lazy tham jiak will get around to that (psst, which might be next CNY!). Still, I think I deserved a pat on the head for finally meeting one of my initially-s, that is baking for CNY! Not to forget one pat for M as well for her perseverance!

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