Happy New Year!

Peanut cookies, brought back from Malaysia by my brother. I have been inhaling these powdery peanut cookies over the last week.

Happy Chinese New year, everybody! Hope everyone's having a fun day and recovering from last night's big dinners! And without further ado, here is ours:


My mum actually did all the cooking, apart from one dish that my cousin Gina brought (see below). Our Chinese New Year reunion dinners are pretty much the same every year, and is made up of Malaysian Nyonya-type food.

This year, in addition to the usual kiam chye th'ng, loh bak and chicken curry kapitan, my dad bought roast duck and roast pork from the local Hong-Kong BBQ place. When we reheated the pork in the oven it got a little dry. Maybe next year I'll try making it myself!

Some closeups:

Close up of the Loh Bak.

Pork Shoulder cooked with fatt choy (lucky moss) - made by my cousin Gina!

For dessert, we made Thanh's amazing pandan chiffon cake with pandan fudge icing. I don't have a full-sized chiffon cake, so made it in a bundt pan.
I love how fluro green it looks!

One of the amazing things about this cake is how super-duper moist it is. We left the remainders sitting on the bench overnight (uncovered), and this morning it still tasted fluffy and moist. Great recipe, Thanh!

And here is what they look like in miniature chiffon tins:

Of course, if it's New Year, then there must be New Year biscuits. My bro brought back a copule of boxes from Malaysia - the incredible peanut cookies you see at the top of this post, and these pineapple jam biscuits here. I'm not a huge fan of the pineapple jam ones, but I am absolutely addicted to the peanut ones!
I also love the kuih bangkit - they're the flower-shaped white cookies you see in the background. These biscuits totally remind me of Penang - they are made of tapioca flour, pandan, sugar and coconut milk. They are very powdery and melt in your mouth. Behind the kuih bangkit are some cornflake cookies that my cousin brought - not traditionally Chinese New Year, but delicious and addictive!

HAPPY NEW YEAR and Gong Xi Fa Cai!

***As I type this, there is a Kylie Kwong marathon on the Lifestyle Food channel. Anyone keen to play my patented Kylie Kwong drinking game?***

Peanut cookies, brought back from Malaysia by my brother. I have been inhaling these powdery peanut cookies over the last week.

Happy Chinese New year, everybody! Hope everyone's having a fun day and recovering from last night's big dinners! And without further ado, here is ours:


My mum actually did all the cooking, apart from one dish that my cousin Gina brought (see below). Our Chinese New Year reunion dinners are pretty much the same every year, and is made up of Malaysian Nyonya-type food.

This year, in addition to the usual kiam chye th'ng, loh bak and chicken curry kapitan, my dad bought roast duck and roast pork from the local Hong-Kong BBQ place. When we reheated the pork in the oven it got a little dry. Maybe next year I'll try making it myself!

Some closeups:

Close up of the Loh Bak.

Pork Shoulder cooked with fatt choy (lucky moss) - made by my cousin Gina!

For dessert, we made Thanh's amazing pandan chiffon cake with pandan fudge icing. I don't have a full-sized chiffon cake, so made it in a bundt pan.
I love how fluro green it looks!

One of the amazing things about this cake is how super-duper moist it is. We left the remainders sitting on the bench overnight (uncovered), and this morning it still tasted fluffy and moist. Great recipe, Thanh!

And here is what they look like in miniature chiffon tins:

Of course, if it's New Year, then there must be New Year biscuits. My bro brought back a copule of boxes from Malaysia - the incredible peanut cookies you see at the top of this post, and these pineapple jam biscuits here. I'm not a huge fan of the pineapple jam ones, but I am absolutely addicted to the peanut ones!
I also love the kuih bangkit - they're the flower-shaped white cookies you see in the background. These biscuits totally remind me of Penang - they are made of tapioca flour, pandan, sugar and coconut milk. They are very powdery and melt in your mouth. Behind the kuih bangkit are some cornflake cookies that my cousin brought - not traditionally Chinese New Year, but delicious and addictive!

HAPPY NEW YEAR and Gong Xi Fa Cai!

***As I type this, there is a Kylie Kwong marathon on the Lifestyle Food channel. Anyone keen to play my patented Kylie Kwong drinking game?***