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Nian Gao 101(rec n pic)
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KrisJoy
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Joined: 08 Aug 2007
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Location: Singapore

PostPosted: Wed Jan 16, 2008 9:37 pm    Post subject: Reply with quote

I went to PH at Sembawang today and they do not have any of the large fish moulds :((

Can anyone help to advise where else I can buy them from?

TIA!
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cecelia
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Joined: 22 Mar 2007
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PostPosted: Wed Jan 16, 2008 9:39 pm    Post subject: Reply with quote

Thanks Gina,for the fantastic recipe for the coming chinese new year!
I got some plastic fish moulds and it will be great to pratise my cooking/baking skills.
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Ruyi
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Joined: 19 Nov 2007
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Location: London

PostPosted: Thu Jan 17, 2008 7:18 am    Post subject: Reply with quote

Gina, when I learn to make the normal nian gao and find the fish moulds, I will make those delightful fishes the following year. My friend said so long as I have a little red on the fish, it is alright for CNY. I think this is so exciting learning about our Chinese culture.
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Thu Jan 17, 2008 7:54 am    Post subject: Reply with quote

Time for me to share the pics of the Nian Gao I did yesterday, don't expect too much. grin

The first batch I did wasn't really successful. I didn't oil the mould enough so it was a challenge to remove the fishes! End up the fishes don't look very defined due to the "wear and tear". Cheeky grin The brown (instead of white) you see is because I was being adventurous and added coffee emulco (instead of rose water).





Me experimenting different ways to create the fish eye. End up looking like Nemo, very cartoon like...hahaha....



The second batch was slightly better, having the experience from my first batch. I oil the mould with quite a bit of oil, wait till the Nian Gao is really cold (in the fridge) before I attempt to remove them. This time it was very easy removing them, so the fishes look more defined. I also experimented with colors, but too dark apparently. My favourite is the yellow and orange mix, which I thought give a very natural effect. The 3 super dark ones are created with the remaining red and orange left (don't want to waste the liquid dough). I used black sesame seeds for the fishes this time round (a tip from my girl's teacher).





I hope my experience above will help those who've yet to try it. It's really fun doing it, like some art & craft lesson. Smile love
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu Jan 17, 2008 9:12 am    Post subject: Reply with quote

Whoaaa really good job kwf. Hmmm, maybe I should try and make them today if I have the time. grin

Regards...May
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kwf
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Joined: 22 Nov 2007
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PostPosted: Thu Jan 17, 2008 9:32 am    Post subject: Reply with quote

May May wrote:
Whoaaa really good job kwf. Hmmm, maybe I should try and make them today if I have the time. grin

Regards...May


Thanks May! Hope to see yours soon!
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honeylemon
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PostPosted: Thu Jan 17, 2008 10:16 am    Post subject: Reply with quote

Yes, kwf, you did a great job. The fishes got nicer and nicer loving u
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pepperino
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Joined: 03 Dec 2007
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PostPosted: Thu Jan 17, 2008 10:53 am    Post subject: Reply with quote

KrisJoy wrote:
I went to PH at Sembawang today and they do not have any of the large fish moulds :((

Can anyone help to advise where else I can buy them from?

TIA!


You can try PH in AMK. I got mine from them, they have the small ones as well.
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Ruyi
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Joined: 19 Nov 2007
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Location: London

PostPosted: Sat Jan 19, 2008 1:07 am    Post subject: Reply with quote

I was at my Xiamen friend's home this morning and she made a nian gao in her microwave. It took her just a few minutes and she made it. I could not believe my eyes. I thought it was so difficult and I was so excited to make my first one. She did not measure anything and she just add the ingredients together and came up with this nian gao. She used mascavado sugar to get the nian gao brown.



I still want to make it well and steam my nian gao as it is the first time I am making such a Chinese cake for CNY. I might even make a white one just to compare. However, I have no fish mould and hence I will have to wait for God to provide. If he wants me to have a fish nian gao, then he will give me a fish mould. Meanwhile, I will look at Gina's fishes and enjoy them.
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Cindi
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Joined: 21 Nov 2005
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PostPosted: Mon Jan 21, 2008 5:13 pm    Post subject: Reply with quote

I may try doing Gina's recipe for the CNY,

With this, how many small koi fish can be made.

I also have the big fish too, and how many from the recipe.
Very Happy
Cindi
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Mon Jan 21, 2008 7:51 pm    Post subject: Reply with quote

Cindi wrote:
I may try doing Gina's recipe for the CNY,

With this, how many small koi fish can be made.

I also have the big fish too, and how many from the recipe.
Very Happy
Cindi


Hi Cindi, the full recipe can make 24 small kois.

For those who've done this recipe, does your Nian Gao hardens upon storing in the fridge for a few days? I covered them, but don't know why after I took them out for a few hours, they're still hard.
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Cindi
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PostPosted: Mon Jan 21, 2008 8:04 pm    Post subject: Reply with quote

KWF,

Thanks, with the infor i may try half the recipe.
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biscuit
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Joined: 24 Aug 2006
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PostPosted: Sat Jan 26, 2008 10:39 pm    Post subject: Reply with quote

Gina, the glutinous rice flour can use gao fen?? so how?
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aloy
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Joined: 06 Aug 2007
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PostPosted: Tue Jan 29, 2008 3:40 pm    Post subject: Reply with quote

Hi Gina, apart from Gim Hin lee , where else can i get the rose water from ? is it available at Phoon huat Sembawang ?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Jan 29, 2008 3:50 pm    Post subject: Reply with quote

biscuit wrote:
Gina, the glutinous rice flour can use gao fen?? so how?


I never tried it before. I just use the ordinary type. The brand I always use is Thailand's 3 elephants brand.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Jan 29, 2008 3:53 pm    Post subject: Reply with quote

aloy wrote:
Hi Gina, apart from Gim Hin lee , where else can i get the rose water from ? is it available at Phoon huat Sembawang ?


Hi Aloy

I don't know if the store at Sembawang has it. But I have seen it at Phoon Huat (Hougang Central).

Sun Lik at Seah Street may have too.

If desperate, cannot find Rose Water, you can use other essence like Strawberry essence or Raspberry essence. Try not to put Pandan essence..it will be too strong.
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May May
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Joined: 19 Aug 2007
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Location: Malaysian

PostPosted: Tue Jan 29, 2008 3:56 pm    Post subject: Reply with quote

Hi Aloy

If you want, you can try to boil the water together with Pandan leaves as well, like what Gina has suggested. I couldnt find Rose water as well so opt to that.

The results...Whoaaa pandan smell all around my kitchen..heheheh
grin

Regards...May
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aloy
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PostPosted: Tue Jan 29, 2008 4:05 pm    Post subject: Reply with quote

Thanks. Razz
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aloy
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PostPosted: Tue Jan 29, 2008 4:06 pm    Post subject: Reply with quote

Thanks Gina & May May.
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Wed Jan 30, 2008 6:47 am    Post subject: Reply with quote

May May wrote:
Hi Aloy

If you want, you can try to boil the water together with Pandan leaves as well, like what Gina has suggested. I couldnt find Rose water as well so opt to that.

The results...Whoaaa pandan smell all around my kitchen..heheheh
grin

Regards...May


May, does that make the white a little green in colour?
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May May
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Joined: 19 Aug 2007
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PostPosted: Wed Jan 30, 2008 9:17 am    Post subject: Reply with quote

kwf

Yeap just slightly green. But after I add the flour, then all turn white already... grin

Regards..May
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chocolatechip
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Joined: 29 Jun 2007
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PostPosted: Tue Feb 05, 2008 3:39 am    Post subject: clueless Reply with quote

OK..this might seem like a silly question but how do you eat the fish nian gao?? Do I slice up the fish and eat it on it's own?? Won't it be a tad bland and boring??? I have never had such a nian gao and am clueless what to do with it other than admire it see stars
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Feb 05, 2008 7:59 am    Post subject: Reply with quote

CY

if you use my recipe, its just cut n eat. If you use the other recipe which is the traditional brown sugar type, then have to dip in batter and fry.
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Gina

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chocolatechip
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PostPosted: Wed Feb 06, 2008 9:23 am    Post subject: Reply with quote

OK..I tried it on it's own and after 2 bites, I decided to be alittle adventurous. I coated it with dessicated coconut and it was like a malay kuih Very Happy . Then I tried it with a generous spread of kaya....it was interesting. Maybe the next time, I shall boil some gula melaka, coat it and then sprinkle shaved coconut Smile love . Think I may have created a fusion nian gao!
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Gina
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PostPosted: Wed Feb 06, 2008 9:36 am    Post subject: Reply with quote

CY

hahaha..actually I have a customer who bought from me last year. She had it with Chocolate fondue. And it was very interesting..the taste was nice she told me.
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