Tag Archives: kids cooking

Spiced cookies


In my quest to put together a series of basic recipes, I came upon this cookie recipe from my formative years. It looked simple enough, here I made only one change – using Valrhona cocoa powder instead of ordinary ones. V cocoa is totally irresistible and gives an addictive cocoa aroma not found in others. The difference is entirely noticeable, worth every cent.

Ingredients
125g butter, softened
1/2 cup sugar
1 tbsp golden syrup
1 egg
2 cups flour
1 tsp valrhona cocoa powder
2 tsp ground cinnamon
1 tsp baking powder

Instructions
Beat butter and sugar until creamy.
Add golden syrup and egg and mix until combined.
Sift in flour, cocoa powder, ground cinnamon and baking powder.
Mix until the dough comes together.
Roll out on a floured board to about 3mm thick.

Demonstration by J:

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Use cookie cutters to cut out shapes as desired.

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Lift carefully and place on a baking sheet. Don’t eat them yet!!

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Bake at 175 degrees C for 15 minutes.

Cool on a wire rack. Quak quak, oink oink, moo moo!

Dumplings with Pork and chinese chives


I haven’t always made macarons. Believe it or not, I cook more savory dishes than sweet! When I feel stressed and in need to do something to relax, I make dumplings*. It’s quite therapeutic really, mixing ingredients and wrapping the little parcels of joy. I think it is the repetitive nature of the process, that calms me down and allows my thinking brain a rest.

Today J will demo for you how these are made.

Pork and Chinese chives filling
400g lean pork mince
100g fatty pork mince
1 large bunch of Chinese chives
1 egg
2 tsp chicken stock powder
1 tbsp sugar
2 tbsp shao xhing wine ( or sherry)
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp corn flour
1 tbsp sesame oil

wraps
1 packet of dumpling wrappers (60 pcs), these can be round or square shape.
Small bowl of water, for sealing
Extra flour, for dusting

Mix all of the filling ingredients together and let it marinate for 20 minutes.
In the mean time, take the dumpling wrappers out of the fridge and let it return to room temperature before starting to make the dumpling. They are more pliable i.e. if you are greedy you can fit more into each dumpling.

Take a little spoonful of filling and place it in the middle of the wrapper.

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Dip your finger into the bowl of water and wet the edge of the wrapper.

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Fold the wrapper over the filling, forming a moon shape.
Pinch the edges of the dumpling to seal it off (there are many ways of pinching the dumplings, however this is the easiest way, at least for J.)

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Fill half of a large pot or saucepan with water and bring it to a boil. (note not to fill over two- thirds of the pot as you will be adding more water later on.) Add 1 tsp salt to the water and add the dumplings in, be careful not to over crowd the pot.

When the water returns to a boil, pour in half a cup of cold water and wait for it to return to a boil. At this point, you add a second half cup of cold water. This is repeated until you have added water three times in total and the water has returned to a full boil. The dumplings are ready!

Serve with chilli paste, soy sauce and/ or Chinese red vinegar.

* It is very possible that next time I feel like doing something repetitive, I will be making macarons!