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Salted mung bean mooncake ~ 咸绿豆月饼 2017

Attracted by the new introduction of a salted paste mooncake, suppliers have ideas.  I bought this salted mung bean paste, added some melon seeds and churn out these mini rose shaped mooncakes.                  






Salted mung bean mooncake ~ 咸绿豆月饼 2017

Ingredients
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainFilling 300 gm salted mung bean paste (store bought)8 gm lightly toasted melon seedsMethod Use a  handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours till it doesn't stick to the hands.  (I let it rest for 4 hours).Scale dough to 25 gm each, roll into a ballMix the melon seeds with the lotus paste.  Scale filling to 27 gm each.Flatten the piece of dough with a rolling pin, wrap round a ball of filling, roll into a ball.Press the ball of dough inside a plunger mould, press out and remove…
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Taucu (bean paste) chicken ~ 豆酱姜鸡

A very simple fuss-free and comforting  dish to come home to, especially on the current wet days.  This dish pairs well with both hot, steaming rice or gluey white porridge.  Enjoy with your loved ones... dig in!








Taucu (bean paste) chicken  ~  豆酱姜鸡 

 Ingredients
650 gm chicken (I used 2 whole leg and 2 wings)6 pips of garlic20 gm ginger1 Tbsp taucu1 cup  watersugar and salt to tasteoil for fryingMethod

Season the chicken with a bit of salt.Pound the garlic and ginger, set aside.Heat up a wok with some oil, saute the garlic and ginger paste till fragrant.Add in the taucu, stir-fry.  Add in the chicken and stir-fry.Add in water and cook till chicken is cooked through.Add in sugar and salt to taste.Serve with rice or porridge.


Salted Egg Nutty Mooncake ~ 咸蛋五仁什錦月餅 ~ 2017

Salted egg yolks have been added into traditional lotus paste mooncakes, for both baked and snowskin mooncakes.   So I believe that the salted egg yolks can be added to nutty mooncakes as well.  They do enhance the flavour of these nutty mooncakes and if you're a fan of salted egg yolks, you'll love these.







Salted Egg Nutty Mooncake ~  咸蛋五仁什錦月餅

Ingredients for Dough
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainIngredients for Filling 30 gm wlanuts, toasted and chopped30 gm whole almonds with skin, toasted and chopped19 gm pumpkin kernels, toasted38 gm kat paeng/candied lemon, chopped75 gm dried winter melon, chopped38 gm sesame seeds, toasted30 gm caster sugar60 gm kao fun2.1/4 Thsp vegetable oil2.1/4 Tbsp water3/4 Tbsp rose concentrate3/8 Tbsp golden syrup1.1/4 Tbsp Brandy (optional)1/8 tsp salt3 kaffir leaves, shredded3 salted egg yolksMethod for egg yolks Lightly wash the whites from the egg yolks. Roll y…

Longan and lotus paste mooncake ~ 龙眼莲蓉月饼 2017

The Mid-Autumn, Lantern, or Mooncake Festival comes once a year and this year it falls on 4th October, 2017.  There are various flavours of mooncakes nowadays and today  I'm sharing with you, a simple Longan and Lotus paste mooncake.






Longan and lotus paste moncake  ~   龙眼莲蓉月饼  2017
Ingredients
150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strainFilling 300 gm lotus paste (store bought)15 gm dried longan (snipped to smaller pieces)Method Use a  handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours till it doesn't stick to the hands.  (I let it rest for 4 hours).Scale dough to 25 gm each, roll into a ballMix the snipped longan with the lotus paste.  Scale filling to 27 gm each.Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.Press the ball of dough in…

Kaffir lime and orange Bundt cake ~ 酸橙和橙子蛋糕

Indeed, Mrs' Ng's butter cake recipe is very versatile, one can tweak it and the result is  still a very moist, soft and fine textured cake.  What I am sharing with you today is a Kaffir lime and orange butter cake, baked in a 4 cup Bundt pan.   I substituted milk with juice from home grown Kaffir lime and orange juice and added in zest as well.












Kaffir lime and orange Bundt cake ~  酸橙和橙子蛋糕
Ingredients (A)
230 gm unsalted butter4 egg yolks150 gm caster sugar200 gm self-raising flour60 ml orange and lime juicea pinch of salt (B) 4 egg whites50 gm caster sugarMethod Sift the self-raising flour with salt, set aside.Using a hand-held beater, cream butter and sugar till thick, pale and fluffy.Add in the egg yolks, beat on low speed till well combined.Sift in the sifted flour in 3 batches, beat on low speed, alternating with the orange and lime juice, till well incorporated, set aside.In a clean bowl, beat egg whites till frothy, then gradually add in the sugar, continue beating till sti…

Vietnamese Banh Hoi

These woven intricate bundles of rice vermicelli called Banh Hoi resemble our local 'string hoppers' or 'putu mayam', a South Indian snack of steamed rice flour noodles and eaten with a sweetened topping of grated coconut and palm sugar (gula melaka).   Vietnamese Banh Hoi can be rolled and served with a variety of meat and in my case I served them with pan-fried chicken, sauteed spring onions, salad and a dipping sauce.







Vietnamese Banh Hoi
Ingredients200 gm chicken breast8 pieces of dried Banh Hoi, prepared according to their instructions @ the back of the packetSpring onions, romaine lettuce, coriander and basil leavesDipping sauce3 tsp sugarlime juice from 6 calamansi1 tsp fish sauce2 tsp peanut butter dissolved with 1 Tbsp hot waterChilli padi/bird eye chilliesMethod Season the chicken breast with some salt, sugar, light and dark soya sauce.Heat up some oil and pan fry chicken till cooked.Sautee chopped spring onions with oil.Serve Banh Hoi with salad, sauteed spring…

Orange cupcake ~ 香橙纸杯蛋糕

I spotted these cute Bageforme baking cups on my recent holiday and bought them without much hesitation.  Bageforme is Danish for bakeware.  A box of 12 costs two Euro.  Coming back to the cupcakes.  These orange zesty cupcakes are  soft and moist and to me they taste a bit like sponge cake.   I dressed some up with  butter icing and if you are not a fan of buttery icing, they are also delicious, even eaten on its own.






Orange Cupcake ~ 香橙纸杯蛋糕

Ingredients
90 gm plain flour3/4 tsp baking powder1/8 tsp salt1 'L' egg55 gm caster sugar85 gm butter, melted1 tsp orange zest1/2 tsp vanilla1/4 cup milkFrosting
80 gm butter 123 gm icing sugar, siftedMethod
Sift flour with baking powder and salt. Set aside.With a handheld whisk, on medium speed, beat egg with sugar till fluffy, pale and thick.Reduce speed, add in melted butter, zest and vanilla.Sift in the flour again alternating with milk ,whisk on low till just combined.  You can also opt to mix in by hand.  (Do not overmix).Divide batte…

Pork ribs nappa cabbage soup ~ 白菜排骨汤

My son cooked this delicious soup for us during our recent holiday and I told myself that I must replicate this when I'm home.   I substituted the ingredients and made this refreshing soup with only three key ingredients, which are Shitake mushrooms, pork ribs, nappa cabbage and of course, water.








Pork ribs with nappa cabbage soup ~  白菜排骨汤Ingredients500 gm spare ribs600 gm Nappa cabbage, sliced8 Shitake mushrooms, soaked till soft and stemmed2.1/2 lt waterSalt to tasteMethod Wash and blanch the ribs in a pot of boiling water.  Drain, rinse, set aside.Boil the 2.1/2 lt water, once boiling, add the Shitake mushrooms followed by the blanched ribs.  Cover, and reduce heat to simmer for 1/2 an hour, add in the cabbage and cook for another 2 hrs on low heat.  Add salt to taste.Serve with rice or noodles.