Red Velvet Cupcakes with Cream Cheese Frosting

Source: sprinklecharms.blogspot.com via zannnie on Pinterest

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Kakaós Csiga, Chocolate pastry (Hungarian)

Csiga is the hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its name. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :)

Ingredients:-
20g fresh yeast
500g flour
50g soft butter
300 ml lukewarm milk
1 egg yolk
4 tsp sugar plus a pinch
1 pinch of salt

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar


Steps:
1. In small bowl, dissolve yeast in slightly warm milk with 1 teaspoon of the sugar. Let stand 5-8 minutes.

2. Combine the flour, sugar and salt.

3. Mix yeast mixture, oil and egg yolks together lightly.

4. Knead it until smooth.

5. Cover with a cloth and let the dough rise. This takes about 40minutes.

6. When it has risen to double its original size, put it on a tabletop and roll it out.

7. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

8. Roll the dough with the filling inside so that you get a long roll.

9. Cut in to slices. And put the slices on to a well-greased baking tin, leave it to rise again for about 15 minutes.

10. Bake the snails in preheated 200 degree C oven for about 15-20 minutes until snails get a nice golden brown colour.

Here's a site that is ALL about the different forms of the csiga that is so loved by the Hungarians, it is called 'We love Kakaos Csiga' :)

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Yusheng - Teochew | Singaporean CNY Fish Salad

Originally uploaded by zannnielim

 Yusheng, 鱼生 yúshēng or lo hei 捞起 is a Teochew-style raw fish salad. It consists of strips of raw fish (eg salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

The contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore.

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