Cheesy Nastar

Finally, my lazy days has come to an end. I managed to make pineapple jam 2 days ago and baked these cookies yesterday. I use my mom's recipe and do slight modification by adding edam cheese powder and it turn out great.

Ingredients:
275 g butter, soften to room temperature
370 g all purpose flour
30 g edam cheese powder
4 egg yolk
45 g caster sugar

- Mix all purpose flour and cheese powder together. Beat butter and sugar till light(but not very light) and egg yolk one by one, beat well. Fold in flour mixture and knead lightly. Chill the dough for 30 minutes. Wrap with pineapple jam and bake at 180 degrees celsius for 25 minutes.

Kuo Yuan Ye Museum of Cake and Pastry

I'm getting lazier to write and post anything recently. Beside i have nothing to write about also i haven't cook anything unusual or fancy. It caused by the weather.... it's so cold in past few days. I'd rather cover myself up on the bed, than doing cleaning and washing around my kitchen.
Last night, a friend called me and asked if i'm interested in a tour to Kuo Yuan Ye Museum of Cake and Pastry. Woww....i jumped up from the bed, yess...here i come.
Kuo Yuan Ye founded and started their bussiness in 1867. Their first museum established in 2001 located in Yangmei - Taoyuan county and the second is in Shilin - Taipei county. Now, they are considered as one of the best pastry maker in Taiwan. We learn how to make Taiwanese pineapple shortcake (fong li shu), with the main ingredients flour, butter, sugar, coconut milk for pastry dough and pineapple, wintermelon, sugar for pastry filling.
This is the first time i tasted their pineapple shortcake, the pastry has crunchy texture and buttery smell, far different with other pineapple shortcake which usually too soft or very hard. Beside pineapple, they also made strawberry, blueberry, mango, orange shortcake and many more. So, if you happen to be in Taiwan, don't miss it!!!
Here are my shortcakes with koala, bear and owl shape. It cracks everywhere....i still need more practice. As usual, i forgotten my camera so i use my cellphone for taking the pictures.


Kuo Yuan Ye Museum of Cake and Pastry
Wen Lin Rd No.546 Shilin
Taipei County (only few steps away from Shilin MRT Station)

Raisin Oatmeal Cookies

Lately, i got probs with my cheap Sony DSC-W55. Every object looks so yellow and blur although i took the pictures in the bright place. I've adjusted all the setting and it become more yellow. Guess, i need a better camera.... *sigh

I never been a big fan of cookies, but all of sudden i crave for something sweet so i bake a batch of this super easy and awesome cookies. I don't even need taking my mixer out, just stir, bake and enjoy! I'll bake more for Chinese new year giveaway.

Ingredients:

120 g butter, soften to room temperature
180 g all purpose flour
1 egg
100 g caster sugar
40 g light brown sugar
60 g oatmeal
60 g chopped pecan
50 g raisin
1/4 tsp baking soda
1/4 tsp salt

- Sift flour, baking soda and salt. Mix butter and sugar till well mixed, whisked in egg and stir till smooth. Fold in flour and the rest ingredients. Drop a tablespoon of dough to lined baking tray and bake in preheated oven at 180 degrees celsius for 15-18 minutes till golden brown.

Chinese Style Fried Rice

I learn this fried rice from a chinese takeaway restaurant nearby. They used chinese dried sausage (臘腸 / la chang) too cook this fried rice. It is real simple yet awfully delicious, perfect solution for lazy winter days.

Ingredients:
2 bowl white rice (leftover is great)
2 egg, lightly beaten
2 dried sausage, minced
2 red chili, minced
3 tbsp chopped onion
1 scallion
2 tbsp soy sauce
salt and pepper

- Heat a tbsp oil, saute onion until fragrant. Add chili and sausage stir for few minutes, pour in beaten egg and stir quickly. Add in rice, taste with soy sauce, salt and pepper. Turn off heat and sprinkle with chopped scallion.

Happy New Year 2009

Wishing all of dear friends and visitor happy new year 2009, another year has passed by. Best wishes and may God bless you in the years to come.
Good bye 2008, i'm a year older.... *sobbing*