Stollen buns

Stollen is a traditional German breadlike cake and this recipe is yet another version in which the loaf is made to look like buns hence the name Stollen buns. My version is filled with mixed fruit, white chocolate chunks (in place of marzipan, which I don't like) then iced with lemon flavoured icing and chopped pistachio nuts. This time too, I kneaded the dough by hand rather than using my electric mixer, just cause I couldn't face washing the beast! The bread turned out nice and fluffy but I think it could have used a few minutes in the oven and less sweetness!

Cross section of the bread

 

 

Kuih Lapis

Kuih lapis or as it is known in Chinese as nine layer kuih is basically what it is called that is a kuih which is made up of nine layers. It is normally made with alternate layers of pink and white batter with the last layer a bright red but as I was looking for a recipe to try, I came across one that was made using the bunga telang or blue pea flower, this means that the kuih can be made without using artificial colouring and looks lovely and unique too. And since I was due to go back to Malaysia for my annual holiday, it was timely for me to get some dried ones to bring back. So after a trial run in Penang, I made another tray of the lovely fragrant kuih when I came back....one last thing, this kuih must be eaten by peeling each layer off, don't ask why it's tradition!

 

 

Inchi Cabin

It's been years since I had inchi cabin, the crunchy fragrant nonya style fried chicken. So for a simple lunch with a friend, I decided to fry up some chicken wings, and the recipe for inchi cabin caught my attention. It uses a simple marinade of curry powder and coconut milk, the secret is in the frying, it's fried twice over very high heat to achieve the crunch!