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One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.

Green Pea Cookies (adapted from In Love With Cookies by Alan Ooi)
Makes: ~110 cookies
Preparation Time: 10-15 minutes
Cooking Time: 20-25 minutes

Ingredients
250g peanut oil
200g icing sugar
1/2 tsp salt (optional if using Khao Shong Roasted Green Peas )
360g plain flour
350g ground green pea (390g ground roasted green pea/Khao Shong Roasted Green Peas)

Glazing
2 Egg Yolks

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Method
1. Preheat oven to 165° C (329° F).

2. Ground the roasted green peas (if not already purchased grounded) in a food processor.

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2. Combine all ingredients in a blender, blend until well combined.

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3. Roll the dough into balls. Arrange in a greased baking tray.

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4. Brush the tops with egg yolk. Bake in the oven for 20 to 25 minutes or until golden brown.

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Green Pea Cookies
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One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Green Pea Cookies
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Votes: 0
Rating: 0
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Rate this recipe!
One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Ingredients
Cookies
  • 250g Peanut Oil
  • 200g Icing Sugar
  • 1/2tsp Salt
  • 360g Plain Flour
  • 350g Green PeasGround
Glazing
  • 2 Egg Yolks
Servings: cookies
Units:
Instructions
  1. Preheat oven to 165° C (329° F).
  2. Ground the roasted green peas (if not already purchased grounded) in a food processor.
  3. Combine all ingredients in a blender, blend until well combined.
  4. Roll the dough into balls. Arrange in a greased baking tray.
  5. Brush the tops with egg yolk. Bake in the oven for 20 to 25 minutes or until golden brown.
Recipe Notes
  • Peanut oil can be substituted with groundnut oil
  • Substitute 390g Khao Shong Roasted Green Peas for the ground green pea if you can't find any in stores and leave out the salt as the Khao Shong peas are already salted.

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Straits of Malacca opened last year in Box Hill, in a place I never knew could even house another restaurant. Situated on the far eastern side of Box Hill Central, close to Station St and with entrances from Main St and Station St, it’s easily accessible. Straits of Malacca in Glen Waverley, didn’t overly impress me on my initial visit but you can definitely find a pretty good meal there.

The Box Hill outlet may not match Glen Waverley in terms of tastiness but it does come close. Their Indian Mee Goreng has all the ingredients for a great Mee Goreng and has a subtle tomato flavour to it but doesn’t overwhelm the dish with the other spices and sauce.

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Straits of Malacca’s Char Hor Fun (Wattan Hor) has that lovely “wok flavour” and aroma to it, with a milder tasting egg sauce but nonetheless it’s quite tasty.

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Their Nasi Pataya isn’t quite as good as Petaling Street in terms of their fried rice incased in the egg, but they also do it differently with the addition of a salad with crispy fish and crispy spring rolls. The egg wrap is also very thing (just how I like it) with enough sweet chilli sauce to bring it all together.

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Funnily enough, it was their Teh Ice that I enjoyed the most. It has the right amount of tea flavour but not overly sweet. How it should be!

Impressions

Straits of Malacca sprinkles a bit more of Malaysia into the Box Hill food scene, and although it seems many aren’t too taken by it. I find it to be overall quite decent in flavour, not as great as the Glen Waverley outlet but definitely not bad as its made out to be on Urbanspoon. Would dine again.

Straits of Malacca – Box Hill 

Straits of Malacca on Urbanspoon

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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!

Peanut Butter Cheesecake with Marshmallow Frosting

Makes: 9-inch Cheesecake

Total Time: 2 hours + overnight fridge chilling

Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted

Cheesecake
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract

Marshmallow Frosting
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)

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Method
Crust
1. Preheat the oven to 170° C (350° F).

2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.

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3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

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Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

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2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

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3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

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4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

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5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

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Marshmallow Frosting
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.

2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

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4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

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Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
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  • 3
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Ingredients
Crust
  • 220g Marie CookiesCrushed
  • 1/2cup Roasted PeanutsGround
  • 85g Unsalted ButterMelted
Cheesecake
  • 680g Cream CheeseSoftened
  • 1cup Peanut ButterSmooth, Unsweetened
  • 1/2cup Caster Sugar
  • 2tbsp Condensed Milk
  • 2 EggsLarge
  • 2tsp Vanilla Extract
Marshmallow Frosting
  • 4 Egg WhitesLarge
  • 3/4cup Caster Sugar
  • 1/4tsp Cream of Tartar
  • 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
  1. Preheat the oven to 170° C (350° F).
  2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
  3. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
  1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
  2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
  3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
  4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
  5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
  1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
  2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
  3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  4. Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Recipe Notes
  • The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
  • I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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Waya on Kingsway, Glen Waverley is a Japanese restaurant with an interesting assortment of dishes from Sashimi, Sushi rolls, as well as Donburi (rice ), Ramen and Bento boxes as well as plentiful Japanese-tapas dishes. What also interested me was that they also offered hot pot, which you don’t often find in many Japanese restaurants. A few years back it was difficult to find any Japanese restaurants on Kingsway but now there is Monga Izakaya, Ajisen Ramen, Shira Nui and Yokohama Teppanyaki that all have their own appeal.

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Waya’s Waka Maki aka rice with Salmon, Cucumber and Avocado topped with Tobiko and Spicy Sauce is probably one of my favourite ones I’ve tried to date. Although, funnily enough, no resturant’s version of their spicy sushi rolls have topped the sushi stall inside Box Hill Woolworths (Spicy Tuna rolls).

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As mentioned before, the choice for hot pot is something I’m not quite use to but would love to see at more venues. We ordered the Kimchi Hot Pot served with Kimchi with Sliced Pork, Vegetables, Mushroom, Fish Cake and Tofu. It can actually be served for two to three people depending on if you’re sharing dishes. The hot pot has a lovely kimchi flavour with enough spiciness to go around.

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Their Crumbed Crab Claws are fantastic just fresh from the kitchen, with the crispy exterior and flavoured and moist crab claws.

Impressions
I generally found the dishes at Waya to be quite good. Nothing amazing, or spectacular but for a decent Japanese meal at a decent price it’s a good option and I find it to be more satisfying than Ajisen Ramen (located minutes away)

Waya – Official Website

Waya Japanese Restaurant on Urbanspoon

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Arisoo on Victoria Street, Richmond is one of the few (but increasing) number of Korean restaurants around town. Towards the Hoddle St end of Victoria Street, the type of Korean cuisine is quite similar to many other Korean restaurants such as By Korea or Seoul Soul. One of the things I like about Arisoo is service is great, and definitely value for money with their lunch specials and of course, delicious Korean food.

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Their Spicy Tofu Soup with rice is one of my favourites, it’s not overly spicy and has just enough sweetness to balance. Dishes here are usually served with complimentary side dishes.

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Arisoo’s Chap Chae (Jap Chae) is also a winner in my book. Some restaurants just can’t seem to do it right, but here it comes close to my all time favourite Chap Chae from Don Udon in Box Hill although just lacking that certain kick in flavour.

Impressions
Having dined at Arisoo on numerous occassions, I haven’t actually found something I hadn’t liked! With great tasting dishes, lovely service and often or not seating always available. It’s one of my go-to’s for Korean food in Richmond.

Arisoo on Urbanspoon

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