Feb 2007, ST
WHEN I first passed some laksa cookies around to my colleagues to try, they exclaimed: 'Sounds weird' and 'What?'
But the verdict once they took a bite? Nice.
These cookies are made with laksa paste instead of the usual chocolate chips or nuts.
They are the creation of Ms Irene Yip, who owns Chef's Secrets Cooking and Baking Resource Centre, a culinary studio in Bukit Merah Central.
She came up with this unusual concoction about four years ago because she missed eating this spicy noodle dish during Chinese New Year, when most hawker stalls are closed.
The paste is cooked from scratch, and the most crucial part of making the cookies is getting this right.
Buy the best ingredients to get the best result, she advises.
The finely blended paste must also be fried over low heat for at least 30 minutes until it exudes oil.
You can buy a bottle of 60 cookies from Chef's Secrets for $13.80.
LAKSA COOKIES
Laksa paste ingredients
150g shallots
20g garlic
50g candlenuts
60g lengkuas (blue ginger)
30g lemongrass
30g belacan, toasted and crumbled
40 dried chillies
(or 150g wet chilli paste)
100g dried prawns, washed and drained
12 Tbs oil
1 tsp turmeric powder
3 Tbs coriander powder
2 Tbs thick coconut milk
Method
1. Blend the paste ingredients together.
2. Grind the dried prawns. Heat wok and add in 6 Tbs of the oil. Fry the dried prawns till fragrant. Remove and set aside.
2. Heat the remaining 6 Tbs of oil and fry the paste for 25 minutes over low heat.
3. Add the coriander and turmeric powders. Mix well and fry for five minutes. Add the dried prawns, mix well and cook for another five minutes.
4. Add the thick coconut milk and cook a further five minutes. Turn off the heat and leave the paste to cool. Makes enough for four batches of cookies.
Cookie ingredients
75g shortening, such as Crisco
40g icing sugar
50ml thick coconut milk
120g laksa paste
30g laksa leaves, finely chopped
250g Hong Kong flour, sifted
1/2 tsp baking powder
1/4 tsp baking soda
1 beaten egg for glazing
Method
1. Cream shortening and sugar together in a large bowl.
2. Add coconut milk, laksa paste and 10g of the chopped laksa leaves, mix well.
3. Add Hong Kong flour, baking powder and baking soda. Mix well until it comes together as a dough. Cover in plastic wrap and refrigerate for one hour.
4. Roll the dough out 5mm thick and use cookie cutters to cut out desired shapes.
5. Glaze with egg and top with the remaining 20g of chopped laksa leaves.
6. Bake at 150 deg C for about 25 minutes till golden brown.
Keeps in an airtight container for two weeks.
Chef's Secrets Cooking and Baking Resource Centre is at Block 163, Bukit Merah Central, 03-3579, Tel: 6273-9558.
Available only during Lunar New Year period.
WHEN I first passed some laksa cookies around to my colleagues to try, they exclaimed: 'Sounds weird' and 'What?'
But the verdict once they took a bite? Nice.
These cookies are made with laksa paste instead of the usual chocolate chips or nuts.
They are the creation of Ms Irene Yip, who owns Chef's Secrets Cooking and Baking Resource Centre, a culinary studio in Bukit Merah Central.
She came up with this unusual concoction about four years ago because she missed eating this spicy noodle dish during Chinese New Year, when most hawker stalls are closed.
The paste is cooked from scratch, and the most crucial part of making the cookies is getting this right.
Buy the best ingredients to get the best result, she advises.
The finely blended paste must also be fried over low heat for at least 30 minutes until it exudes oil.
You can buy a bottle of 60 cookies from Chef's Secrets for $13.80.
LAKSA COOKIES
Laksa paste ingredients
150g shallots
20g garlic
50g candlenuts
60g lengkuas (blue ginger)
30g lemongrass
30g belacan, toasted and crumbled
40 dried chillies
(or 150g wet chilli paste)
100g dried prawns, washed and drained
12 Tbs oil
1 tsp turmeric powder
3 Tbs coriander powder
2 Tbs thick coconut milk
Method
1. Blend the paste ingredients together.
2. Grind the dried prawns. Heat wok and add in 6 Tbs of the oil. Fry the dried prawns till fragrant. Remove and set aside.
2. Heat the remaining 6 Tbs of oil and fry the paste for 25 minutes over low heat.
3. Add the coriander and turmeric powders. Mix well and fry for five minutes. Add the dried prawns, mix well and cook for another five minutes.
4. Add the thick coconut milk and cook a further five minutes. Turn off the heat and leave the paste to cool. Makes enough for four batches of cookies.
Cookie ingredients
75g shortening, such as Crisco
40g icing sugar
50ml thick coconut milk
120g laksa paste
30g laksa leaves, finely chopped
250g Hong Kong flour, sifted
1/2 tsp baking powder
1/4 tsp baking soda
1 beaten egg for glazing
Method
1. Cream shortening and sugar together in a large bowl.
2. Add coconut milk, laksa paste and 10g of the chopped laksa leaves, mix well.
3. Add Hong Kong flour, baking powder and baking soda. Mix well until it comes together as a dough. Cover in plastic wrap and refrigerate for one hour.
4. Roll the dough out 5mm thick and use cookie cutters to cut out desired shapes.
5. Glaze with egg and top with the remaining 20g of chopped laksa leaves.
6. Bake at 150 deg C for about 25 minutes till golden brown.
Keeps in an airtight container for two weeks.
Chef's Secrets Cooking and Baking Resource Centre is at Block 163, Bukit Merah Central, 03-3579, Tel: 6273-9558.
Available only during Lunar New Year period.
No comments:
Post a Comment