Weekend @ Killington, VT

Last weekend, hubby, me and a group of friends drove up to Killington, VT. It was about a 3 hour drive or less for all 8 of us who went. Since hubby had the day off, we were the earliest there even though it took us about 5 hours altogether to get there. Traffic was perfect. We were slow coz we made lots of detours to shop and to do touristy stuff.

We arrived at the hotel; Alpine Inn which we managed to book at a great deal! Alpine Inn is only 10 minutes up the street from Killington Ski Resort and I must say, thanks to my relentless searching..I found the best deal in town! A standard room for 2 was about $79.20 per night plus tax and service charge since we booked it through Expedia. Total per night was about $90 for 2. Hubby and I shared out room with Seyda and Rob, and that only cost us about $20 extra per night!  The other hotels were about $200 per night plus tax. Our quite spacious rooms came equipped with a sink, fridge and microwave which was just what we needed to store beer and some food items. A decent continental breakfast also came with the room. What more can I say?? Taking in the fact that it was a long holiday weekend and did I say 10 minutes from Killington Ski Resort, I think we got the best deal in town. A pat on the back for me.

I think everyone had fun…at least I want to think so. I know I did! I’m happy to say I conquered Mount Killington without any broken bones despite falling once, thanks to the stupid moguls and listening to husband’s words…. “Trust Me”… Here are some pictures from our 3 days 2 nights getaway to Killington, VT.

We stopped by a store @ Queechee Gorge on the way to Killington for some Cabot Cheese and Apple Wine Tasting. The wine did not tickle our fancy. We however bought 2 small blocks of cheese; Sage and Tuscan Rubbed. YUMS!

 

Thank God for the compact camera I brought along to the slopes. Here are shots we took when we’re on skiing on the various ski slopes. The first two were taken atop Mt. Killington @ 4241 Feet.

We took the Gondola which fits up to 8 people including the ski/snowboard to the peak of Mt. Killington. The ride was surely fun and cozy! Much better than going on the regular chair lift!

And here’s a picture of me (Bottom Right) trying to negotiate the stupid moguls. I wish the Killington Ski Resort will put markers on their trail map next time warning the skiers/snowboarders of the moguls on those trails. We never knew there were moguls until we were going down the slopes…and when it was already too late to turn back! I followed hubby down this trail, and he kept saying “Trust Me”…….. until we came across 2-3 sets of moguls on that trail. I wasn’t too happy as I’ve never been on the moguls. It’s not hubby’s fault, coz he didn’t know either. After falling once, and making my way slowly past the first set of moguls….we skied as usual until we saw another set…and another…

For the final set of moguls, I actually skied my way through the moguls without tripping/falling what so ever. Hubby was speechless with my “stunt”. I told him that moguls weren’t as prominent and it wasn’t that steep either. So, I wasn’t as scared, negotiated the moguls and lifted my arms in victory after I finished!….. Hubby showed me the part where I did my first mogul run on the next gondola ride…..I then realized…it was kinda steep after all.

Anyway, for the next run, I told him to follow my suggestion..coz I did not trust him anymore……I ate my own words…. The first thing we saw once we got of the gondola was………MOGULS……moguls and no where to run! I slowly made my way past my moguls and heard many skiers/boarders who were also surprised to see the moguls.

We skied for about 6-7 hours and returned back to the hotel without any broken bones. All of us were surely tired, but we had a good time! We hung out at the party room (our room) for some beer and snacks before washing up for dinner. I would go back to Killington anytime!

Killington Ski, please..please..please.. print those moguls on your maps!!

2010 CNY Goodies

I’ve been busy making a mess in my kitchen baking cookies and cakes about 2 weeks prior to Chinese New Year. The oven has been busy almost every night as I churn out tons of cookies and cakes for family and friends. My kitchen looked like a tornado has torn through it. I’m lucky my hubby did not complain and just let me do what I like!! After days of baking, I ended up with containers of different cookies. Some I made more, some I made less. Some, I even had to hide them from the husband. He will happily finish the peanut cookie for instance if I do not make an effort to hide it away from him!!

Now, we’re leisurely munching the CNY goodies. Here’s what I made.

Cornflake Cookies – I made this the second year in the row and this year I made 5 batches of the crunchy cornflake cookies. These are bite size, so all you need to do is grab a handful and pop them into your mouth like popcorns!!

Kuih Bangkit – Husband’s favorite cookie and my MIL makes a freaking awesome Kuih Bangkit. I tried 2 different recipes for this white traditional CNY cookie and ended up with only one successful attempt! I successfully made 2 batches of Kuih Bangkit using Lily’s recipe.

Butter Cups – I first tasted this cookie when my brother and his gf, Qi came to visit. They made this delicious butter cookies, filled with strawberry jelly. The recipe is from Qi, and I think she calls it Jam Tart. It was so good, I asked Qi for the recipe and made one batch of this for CNY.

Kuih Lapis – I was introduced to the name “(Indonesian) Layer Cake” by my mom who used to make them when I was younger. She no longer makes this now as this is one labor intensive cake! This cake is a favorite among my friends and I made about 2.5 batch of this. Great breakfast item and because it’s so labor intensive, these cakes are served thinly sliced!

Kuih Rose – My grandma makes excellent light and crunchy kuih rose (which I have to remember to get the recipe from her). The recipe I used this time is not bad either. Quite easy to make as long as you have the special mould! Tried one batch of this which hubby and I finished in one day! It was that good and addictive!

Peanut Cookies – Husband’s favorite cookie! This cookie melts in your mouth and is toasted peanut is ever so fragrant yums! I made 3 batches of this, so that hubby has tons to munch on when he’s watching the telly!! If you hate peanuts, this is definitely not for you!!

Pineapple Rolls – This is one of the favorites among myself, hubby, my brother and his gf. I therefore slaved away, bending my back to roll these babies. I made about 3 batches of the pastry and 1.5 batches of the pineapple jam. I cooked the jam days before, and spent hours rolling and wrapping these pineapple goodness. I can’t feel my back after that and can’t imagine how those aunties do this as a business!!

Mocha Meringues – This was a last minute cookie idea. I was left with tons of egg white and I hate to just throw them down the drain. Meringue was a perfect way to use up those egg whites! I will share the recipe later!

What is Chinese New Year without these delectable sinful goodies that will add inches to your waistline?? Making the CNY treats is an excellent way to embrace the CNY even though we’re miles away from our family in Malaysia.

I surely miss celebrating CNY with my family which is always a big family event that lasts about one week. My family will drive about 6 hours to grandpa’s house where all the other aunts, uncles and cousins will also reunite….all 30 plus of us all under one roof! Can you just imagine how much work is involved in making breakfast, lunch and dinner for 30 plus people! It is indeed a lovely reunion for all!

So, what did you make for CNY? Do you have any favorite recipe to share?

Green Pea Pilau

Pilau (or Pilaf) is rice which is flavored in spices and cooked in stock. I found the recipe for a Green Pea Pilau from my Curry Cookbook, “Curry Cuisine” which I’ve used a number of times and have enjoyed the recipes there.

Green peas is one item I often have in my freezer and it surely came in handy in this recipe. I tweaked some of the ingredients in this recipe based on what I did not have and I have in the pantry. The cooking method remains the same.

Here’s the recipe for the green pea pilau which you could eat just by itself or pair it with curry. May I suggest pairing it with some Chicken Tikka Masala?

 

GREEN PEA PILAU RECIPE

Ingredients:

• 1-1/2 Cup Rice (Long Grain)
• 2 Medium Red Onions, Thinly Sliced
• 1/4 Cup Butter
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Cloves
• 4 Green Cardamom Pods
• 1 Cinnamon Stick
• 1/2 Tsp Mustard Seeds
• 1 Cup Green Peas
• 1/2 Tsp Salt
• 3 Cups Water
• 1-2 Tbsp Chopped Cilantro

Method:

Wash rice in cold running water, then soak in enough cold water to cover for about 15-20 minutes.

Heat butter in a heavy based Dutch oven (or pot) over medium heat and add spices (ground cumin, cloves, cardamom pods, cinnamon stick, mustard seeds). When they crackle and are fragrant, add sliced onions and sauté until they are golden brown. Add peas and sauté for another 2-3 minutes. Pour in water, add salt and bring mixture to boil.

Drain soaked rice and add to the pot. Cover and and let rice cook for 8-10 minutes over medium high heat. From time to time, remove lid and gently stir rice, keeping in mind that too much handling can break rice grains.

When water is nearly all absorbed and you can see small holes on the surface of the rice, sprinkle cilantro over it. Cover pot, reduce hit to low and cook for another 8-10 minutes.

Serve as is or with curry. This should serve 3-4 people.

Kuih Bangkit

Kuih Bangkit is one of hubby’s favorite CNY cookie! Don’t ask me why this white powdery cookie is named “Rise Cookie” (literally translated from Malay into English). This is one cookie where you’ll either love it or hate it I think. When you put it in your mouth, you get the powdery/floury texture which can be overwhelming if you pop one too many into your mouth and refrain from drinking water.

My MIL makes one of the yummiest Kuih Bangkit which crumbles and melts in your mouth! Hubby likes to describe it as “burst into powder”. Sadly, I was unable to achieve the same result when I tried out my MIL’s recipe. My MIL has many years of making and selling Kuih Bangkit under her belt. I have almost no experience in making them. The closest I came to making them was when I was younger and helped my mom mould the cookies. Well, my MIL did teach me her recipe when she came to visit and we made some together with success. Without her next to me, I was not able to get it right despite 2 separate tries a few weeks ago. =( They turn out hard as rock the first time. The second was ALMOST as hard as rock!

I found Lily’s recipe first before I tried my MIL’s recipe and was very happy with her outcome. It’s firm on the outside and melts in the mouth. Although it’s not as good as my MIL’s but that might be due to baker error……… the result was still satisfying! At least I can’t kill anyone if I hurl the Kuih Bangkit at them!! 

Lily’s recipe can be found HERE. I’m lucky to have the Kuih Bangkit mould, so I shaped mine into the mould with that instead of using a cookie cutter. Thanks, Anna for sending me this last year!! Here’s the recipe with my changes.

KUIH BANGKIT RECIPE

Ingredients:

• 225 gm Tapioca Fllour
• 36 Pandan Leaves, Cut into 2 Inch
• 30 gm Margarine
• 65 gm Powdered Sugar
• 1 Large Egg Yolk
• 75 ml – 90 ml Coconut Milk
• Pinch of Salt
• Red food coloring (Optional)

Method:
Line a large glass microwavable bowl with greaseproof paper, microwave the flour and 1/2 Pandan Leaves on high 1 min at a time for 5 times, stirring every minute. Set aside, cool completely before using.

Heat (medium low) coconut milk with remaining Pandan Leaves for about 10-15 minutes stirring constantly until leaves have wilted. Leave pandan leaves in coconut milk and let milk cool completely before removing leaves.

Cream margarine with sugar and yolk till sugar dissolves. Add in 75ml coconut milk and mix well.
Add flour to mix till a non-sticky dough is formed. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky. Leave dough to rest covered with a damp cloth.

Take a quarter of the dough and roll dough on a floured table to 3/8 inch(this thickness is necessary to obtain a nice size cookie)and use cookie cutters to cut into shapes. Using a pincher to pinch desired designs. Alternatively wooden moulds can also be used and that omits rolling the dough.
Baked on lined tray in preheated oven at 350 F for 15 –20 minutes until the bottom edges of the cookie is slightly brown. Let cookies cool before dotting the cookies with red food coloring and a bamboo skewer. Store cookies gently.

June’s Comments: I left the flour to cool overnight before using this. This was one of the tip my MIL passed on to me when attempting her Kuih Bangkit.

Lily’s original recipe requires a baking time of 15 minutes at 300F. That did not work for me as I was left with raw dough in the middle. at the end of the 15 minutes. I increased the temperature instead and that worked out better. Feel free to taste a cookie (don’t burn your tongue though) to see if it’s cooked through. The middle should be dry and powdery, not damp and doughy.

Double Celebration = Double Happiness!!

Here’s wishing you a Happy Chinese New Year! “Gong XI Fa Cai” and “Xin Nian Kuai Le” to those of you who celebrate Chinese New Year! Have fun eating the delicious reunion dinner, cookies, cakes and of course enjoy this precious time with your family and your loved ones.

May the year of the fearless Tiger bring you lots of happiness, health, prosperity, luck and all the good stuff!

**Picture borrowed from www.theholidayspot.com**

And of course HAPPY VALENTINE’S DAY to you love bird out there!! =)