Certain recipes that I blogged definitely is not trendy and at times, I doubt if there is any one who would try the recipes..These are usually cuisines that I grew up with.
I told myself that I have an obligation to blog cuisines that are fast disappearing or unique to the State of Sarawak, Malaysia.. This is one of them..- Kuih S or S shaped cookies.
I have a hard time to find a recipe in the internet for this cookie that was commonly found in Sarawak in the 1980’s or earlier… After i posted in my timeline requesting for the recipe, one Facebook friend of mine – Ms. Diana Chiou kindly impart her precious recipe to me.. And the original recipe is in ounces… From here, one would know that this is a very old traditional cookies possibly influenced by the British Colonization.
I am not unfamiliar with this cookie. It was one of the old school of cookies that was served together with Kuih Bangkit, kuih koya and Kuih kapit during Chinese New Year.
Possibly because there is no mould then, all the cookies were hand shaped in the letter S…Don’t asked me why S? I do not know and I want to know too.. Can S represent the State of Sarawak? Is it uniquely Sarawak? I think yes as when I posted in Facebook, only Sarawakian seems to know about this cookie and members from other states or Singapore do not seem to recognise this cookie. Those who know made comments such as “have not prepared this for more than 30 years”, “Since my mum passed away, I can’t find this cookies any more”, “I almost forget about this cookie and it was not sold in recent Chinese New Years”…..
While i was preparing the cookie, my wife specially “cautioned” me that the cookies have to be balanced for both ends. In addition, the cookies have to be buttery and aromatic…. She always witnessed her aunties did these when she was young.. As a man, this type of neat work really test my patience.. I cracked my head trying to simplify the preparation with the availability of modern baking gadgets.. I can’t but possibly readers can think of a way. I almost gave up in the preparation as it is rather time consuming and laborious… That, however, make me respect my elders the time that they spend and the gotong royong (cooperation) spirit of helping out each other when they prepared this delicious cookie.
Taste wise, looking at the ingredients, you will know that it is a simple melt in the mouth butter cookie. It is addictive and one will definitely not be enough..
WHAT IS REQUIRED
Recipe adapted from: Ms. Diana Chiou
Servings: About 100 S shaped cookies
150 grams of top flour or plain flour
75 grams of butter
60 grams of icing or castor sugar
STEPS OF PREPARATION
Pre-heat the oven to 150 degree Celsius (You can preheat the oven towards the end of your preparation as the preparation can be rather time consuming).
Cream butter and sugar until light and fluffy. Gradually add in the beaten eggs. Sift in the flour and stir until well mixed. Take a dough and shape it long using your hand, roll it into a S shape but pushing both ends at the opposite direction towards the centre. Bake in the pre-heated oven of 150 degree Celsius for 8-10 minutes or when the bottom turn slightly brownish. Cool completely and store in an air tight container.
I am very happy to find this recipe and especially grateful to my Facebook friend – Ms. Diana Chiou for imparting her precious recipe. Thanks.. Ms. Chiou.. I hope readers who give a try to this fast disappearing traditional butter cookies. Trust me, the taste is awesome and if you find it tedious, feel free to cut into your desired shapes but just a small request, name it butter cookies and not Kuih S..
Hope you like the post today. Cheers and have a nice day.
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I am so glad to find this recipe-this too was a tradition in my family & I lost the recipe. We dipped just the top in a cinnamon sugar topping after dipping it in beaten egg whites. Thank you for posting it.
Huh? May I know if you are Asian Sarawakian or other races? I have never seen recipe of those elsewhere…. I am trying to trace the history of this recipe.. Haha
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