Monday, August 24, 2015

Heong Fah Nemo Moonies ~ 2015 香化公仔饼

Sokehah Cheah | 12:23 PM | | | 5 Comments so far


The Mid-Autumn mooncake festival is fast approaching again.  And for this year, it falls on  Sunday 27th September.   I used to look forward to this festival when I was a kid and I remember that when you buy the mooncakes from the shop or restaurant, you'll be given two complimentary little Nemo moonies that come in a little red plastic 'basket'.  So why not try out this recipe and I'm sure it will be a hit amongst the kids!

 photo Capture - angel fish_zpssqvau41j.png  photo Heong Fah Piggy Mooncakes 013-001 1_zps3udujisw.jpg

Do click on the pictures for other Heong Fah moonies posted in previous years.








Recipe for Heong Fah Nemo Moonies ~  2015     香化公仔饼


Ingredients
  • 100 gm superfine flour
  • 70 gm lotus paste
  • 30 ml golden syrup
  • 20 ml honey
  • 25 ml vegetable oil
  • 1/2  tsp alkaline water
  • Melon seeds, lightly toasted
  • Egg glaze - 1 egg + 1 tsp water to mix and strain
  • Red beans for eyes
Method
  1. Mix golden syrup, honey and oil till no oil surface.  Let rest for 2 hours.
  2. Sift flour into the syrupy mixture, mix in the lotus paste, cover with cling wrap and let rest in the fridge overnight.
  3. Lightly knead the dough on a floured surface.  Weigh out dough of 50 gm, wrap some melon seeds into the dough and roll into a ball.  
  4. Lightly dust the mould with some flour.  Press the ball of dough into the mould.  Knock out.  Place a red bean onto the fish as eyes.
  5. Place the moonies onto a paper lined baking tray.  Spray lightly with water.
  6. Bake in a preheated oven @ 160 deg.C for 10 mins.  Let cool for 15 to 20 mins.  Apply egg glaze, bake again for another 15 to 20 mins.
  7. Let cool before storing in an airtight container.
  8. Yield :  9 moonies
    

continue reading "Heong Fah Nemo Moonies ~ 2015 香化公仔饼"

Monday, August 17, 2015

Cornflake Squares ~ 四方形玉米片


These Cornflake squares are good for snacking and not only that, they can be addictive too.  Crispy and crunchy with a hint of fruit, just delicious to go with a good cuppa of hot tea or coffee!







Recipe for Cornflake Squares  ~   四方玉米片    


Ingredients

  • 90 gm cornflakes
  • 100 gm butter, melted
  • 60 gm brown sugar
  • 50 gm dried cranberries
  • 1/2 tsp vanilla
Method
  1. Line an 8 inch square pan with parchment paper, set aside.
  2. Mix the cornflakes, butter, brown sugar, cranberries in a mixing bowl.
  3. Firmly press the mixture into the pan.
  4. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins., or till golden brown and let cool in the pan before cutting.






and also to 

Cook your Books #26 @ Kitchen Flavours




continue reading "Cornflake Squares ~ 四方形玉米片 "

Monday, August 10, 2015

Korean bean paste chicken ~ 韩式酱鸡


 I just had to finish up the Korean bean paste before it expires and what's more easy to make than to pair them with chicken.   For meat, the menu is either chicken or pork in my household for I hardly ever cook with beef in my kitchen.   So, here's my fuss-free Korean bean paste chicken........






Recipe for Korean Bean Paste Chicken ~  韩式酱鸡

Ingredients

  • 3 chicken thigh, skinless, deboned and cut into 2 pieces each
  • 1 Tbsp Sunchang Ssamjung/Korean Bean Paste
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dark soy sauce
  • 2 tsp cornflour + 1 Tbsp water to thicken
  • Lightly toasted sesame seeds (optional)
Method
  1. Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight.  Set aside.
  2. Place the chicken pieces onto a non-stick pan, cook on low fire, cover with lid.  Reserve the marinade.  Turn over the meat now and then.
  3. Once the chicken is cooked, push them to the side of the pan.  Thicken the marinade with the cornflour thickening and pour onto the pan, fine tune to taste and mix in the chicken pieces.
  4. Dish out onto a serving plate and sprinkle on some sesame seeds.
  5. Serve hot with rice.






I'm submitting this post to the Little Thumbs Up event, organised by


continue reading "Korean bean paste chicken ~ 韩式酱鸡"

Thursday, August 6, 2015

Chocolate cupcakes ~ 巧克力杯子蛋糕

Sokehah Cheah | 11:54 AM | | | | | 6 Comments so far


If you're a chocolate lover, I'm sure you'll find that these Chocolate cupcakes will satisfy your craving.  These cuppies are soft and moist and there's a hidden gem when you bite into them.  Chocolate and peanut butter ~ a perfect pairing!












   Although the Reese mini peanut buttercup candy is too tiny to be spotted but definitely it can be tasted!


Recipe for Chocolate Cupcakes  ~   巧克力杯子蛋糕
(adapted from  'here'  with modification)

Ingredients

  • 30 gm cocoa powder
  • 110 gm plain flour
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 90 gm caster
  • 90 gm light brown sugar
  • 80 ml canola oil
  • 1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up half cup)
  • 2 tsp vanilla
  • Reese mini peanut buttercup candies (optional)
Method
  1. In a big mixing bowl, whisk cocoa powder, flour, bicarbonate of soda, baking powder and salt.
  2. In another mixing bowl, whisk eggs, sugar, oil and vanilla together till smooth.
  3. Pour 1/2 wet ingredients into dry ingedients, whisk, then pour in the buttermilk and whisk till just combined.   Batter will be runny.    Do not overmix.
  4. Pour the batter into the paper lined muffin pan.  Halfway through, put in the Reese mini peanut buttercup candy. Then top up with more batter to cover.
  5. Bake in a preheated oven @ 180 deg.C  for 20 to 25 mins.  Test with a skewer till it comes out clean.
  6. Let cool in pan before removing them onto a wire rack to cool.
  7. Dust with icing sugar before serving.






       I'm submitting this post to the Little Thumbs Up event, organised by 

continue reading "Chocolate cupcakes ~ 巧克力杯子蛋糕"

Monday, August 3, 2015

Braised Short Ribs ~ 焖排骨


These Short Ribs are juicy, tender, slightly sweetish and pair very well with white rice.  It's like a Korean dish but I've changed the main ingredients, that's the short ribs from beef to pork.







Recipe for Braised Short Ribs  ~    焖排骨    
(adapted from 'here' with modifications)                       

Ingredients

  • 700 gm pork ribs
  • 1 large onion pureed
  • 6 to 8 cloves of garlic, minced
  • 1 China gong pear, peeled and pureed
  • 10 gm ginger, minced
  • 2 Tbsp light soya sauce
  • 1/2 Tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 Tbsp lightly toasted sesame seeds
  • Green peas (optional)
Method

  1. Wash the pork ribs, pat dry and set aside in a pot.
  2. Blend the garlic, gong pear, ginger and onion.  Pour into the pot of ribs.
  3. Add in soy sauce, brown sugar and black pepper.  Give it a stir.
  4. Cook on low heat for about 20 mins., lower heat and simmer till semi-dry.
  5. Fine tune to taste and add in the green peas.  Stir for a while and add in the sesame oil.
  6. Dish out onto a serving plate.  Sprinkle on some lightly toasted sesame seeds.
  7. Serve.



Versatile Blogger Award
Thank you, Doreen and Veronica for awarding me this Versatile Blogger Award.
Here, I'm sharing this award to all my fellow food bloggers in the blogging world.





continue reading "Braised Short Ribs ~ 焖排骨 "

Thursday, July 30, 2015

Baked Mini Doughnuts ~ 香烤迷你甜甜圈


The texture of these baked mini doughnuts is different from the normal deep fried doughnuts.  These taste more like cake and best consumed within the day they're baked.  A wonderful tea-time treat!







Baked Mini Doughnuts ~ 香烤迷你甜甜圈  (adapted from 'here' with slight modification)

Ingredients

  • 105 gm plain flour
  • 25 gm caster sugar
  • 1/2  tsp baking powder
  • 1 egg
  • 80 ml fresh milk
  • 2 sachets of Lipton black tea
  • 40 ml corn oil or melted butter (I used canola)
  • 1.1/2 Tbsp honey
Topping
  • 60 gm semi-sweet chocolate (melted)
  • Lightly toasted nibbed almonds (optional)
Method
  1. Lightly simmer the milk with  2 sachets of Lipton black tea, let cool, set aside.
  2. Grease the mini doughnut pan with melted butter or oil.
  3. In a large mixing bowl, sift the plain flour, baking powder, mix well.
  4. Add in sugar and whisk with a ball whisk till well combined.
  5. Add in the beaten egg, milk tea, oil and honey and whisk till the batter is smooth.  Do not overmix.
  6. Slowly pour the batter into the greased pan.
  7. Bake in a preheated oven @ 180 deg.C for 8 to 10 mins.   Let cool before removing them onto a wire rack to cool.
  8. Meanwhile, melt the semi-sweet chocolate in a double boiler.  Dip the doughnuts into the melted chocolate and decorate with some lightly toasted nibbed almonds.
  9. Yield :  12 mini baked doughnuts.
Note:  For Matcha mini doughnuts, reduce the plain flour to 95 gm and add in 2 tsp of Matcha powder.







continue reading "Baked Mini Doughnuts ~ 香烤迷你甜甜圈"

Connect

mail photo mail_zps30264a67.png rss photo rss_zpscc2567bb.png facebook photo facebook_zpsc59a2ed6.png google+ photo google_zps224f78a4.png pinterest photo pinterest_zps956550dc.png

Blog Archive

My Blog List

Recent Posts