Monday, September 04, 2006

Quick Snacks

I have been pretty busy of late and though I had made some quick snacks the last couple of days, I did not find the time to post them till now.

First up, a healthy Brown Rice Scallop Rolls. Added Japanese seasoned scallops, grated carrots and a light seasoning of Konbu Tsuyu to the brown rice. Had to 'disguise' the brown rice as a sushi rolls to trick 'unsuspecting' adults aka DH/DS/DD to eat brown rice as they do not like it's texture and taste. Don't say I did not try to feed them something healthier!

Brown Rice Scallop Rolls. Served with a side dish of Jap coleslaw with softened Japanese seasoned scallops.
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Next, Honey Sesame Walnuts that is so addictive that they are gone in the wink of an eye. How many times in a Chinese restaurant have you wished that the serving of walnut appetiser is bigger? And each time you've cleaned the plate of every single morsel of this delightful snack, how have you wished that they will refill it for free? Wish no more as this is very easily prepared and you can make enough to satisfy your cravings.

Honey Sesame Walnuts (Recipe courtesy of Sin Heng aka Sinner)
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250g walnut halves
3/4 cup honey
1 tbsp lemon juice
1 tsp soy sauce
Castor sugar

1) Combine honey, lemon juice and soy sauce.
2) Add walnuts and marinate for 2 hours, stirring occassionally.
3) Drain walnuts through sieve. (The honey marinade can be frozen for another batch of walnuts.)
4) Toss walnuts to coat in sufficient castor sugar.
5) Fry in hot oil to just enough to cover walnuts, until golden.
6) Remove and drain well.
7) Cool completely before eating.

1) Do not overbrown the walnuts as they will continue to caramelize further after removing from the hot oil.
2) In Singapore, due to the high humidity, the walnuts can turn 'wet' easily. It is best to pack the nuts into serving size packets so as not to introduce too much air to the whole batch of nuts.
3) I sprinkled the walnuts with toasted sesame seeds immediately after frying.


Finally for those who do not own an electric oven, what about making these pan-fried Hakka Cheen Loong Buns. I first come across them on Yochana's Cake Delight . I have never seen them in Singapore before much less tasted them. Have you?

Nice and soft Hakka Cheen Loong Buns. Best served piping hot.
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