Chinese New Year Dishes – Part 4（年菜之四）
Last Thursday (3rd February) was the first day of 2011 Chinese Lunar Year, the beginning of the Rabbit year. First day of Chinese New Year （年初一）to me is a very special day, because I was born on this day too! When I was small, my mum used to celebrate my lunar birthday together with family reunion dinner on this day. I always like to think that when the whole world is celebrating CNY, they are celebrating my birthday too! J
I was disappointed, but expected, to note Chinese New Year was not observed as public holiday here. It was a normal working for JS. After a long summer break, Ming Ray began his first school day of year-2 on this day too. With them away, we weren't able to have much family celebrations, but I still followed the Chinese culture, by giving Ming Ray a red packet "Ang Pao" before sending him to school. However, thanks to my ex-computing cooking group, I still had an enjoyable CNY lunch sharing cum a small birthday celebration on this day after all.
This time the lunch sharing was organized at Vera's house. Like the past lunch gatherings, other than each cooking member bringing a plate for lunch, the host would also give cooking demonstration on her specialty. To celebrate CNY, Vera had shown us the making of Kok Chai (油角仔) which was a "must have" snack during Chinese New Year in her home town in Hong Kong. This little crispy dumpling has peanut as fillings, it is also called peanuts puff. The deep fried golden colour and shape of the puff is similar to gold bullions and a symbol of wealth.
|Crispy Dumplings (Kok Chai) 油角仔 - Featured in Group Recipes 11/02/2011|
|Commercial made mini Kok Chai - CNY gift set|
Sharing the highlights of our lunch sharing and cooking demostration.
|CRISPY DUMPLINGS（KOK CHAI） |
600g high ratio flour/Cake flour
（Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake produced a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour - extracted from Bake Info
If cake flour not available, you can also try to turn all purpose flour into cake flour using following method. I extracted this from Joy the baker. )
120 gm. margarine or butter or lard
120g cold water
2 large eggs
300 gm. roasted peanuts – panfry skinned peanut, then remove the skins and chopped fine
80gm. roasted sesame
200 gm. caster sugar
20g shredded coconut
Oil for deep-frying(2 liters )
Using the food processor/bread maker, put margarine, flour and eggs and water into the machine until it becomes a dough. Rest for 30 minutes to allow dough fully absorb the oil, egg and water.
Mix all the ingredients together.
To make the puffs pastry:
Use the pasta machine to roll pastry or hand roll using rolling pin into a thin sheet and use cookie cutter to cut into 1 3/4 - 2 inches rounds.
℃ for deep-frying peanut puffs and fry till golden brown using medium heat. It takes about 8 minutes.Remove and leave them on cooling rack.
Don't knead the dough too long will make dumplings skin not crispy but chewy. Rest dough for 30 minutes to allow dough fully absorb the oil, egg and water. This will make crispy dough skin when deep fry.
餡材料 : (份量隨個人喜愛)