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Showing posts from August, 2015

Heong Fah Nemo Moonies ~ 2015 香化公仔饼

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!


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 flour70 gm lotus paste30 ml golden syrup20 ml honey25 ml vegetable oil1/2  tsp alkaline waterMelon seeds, lightly toastedEgg glaze - 1 egg + 1 tsp water to mix and strainRed beans for eyesMethod Mix golden syrup, honey and oil till no oil surface.  Let rest for 2 hours.Sift flour into the syrupy mixture, mix in the lotus paste, cover with cling wrap and let rest in the fridge overnight.Lightly…

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  ~   四方形玉米片    


Ingredients

90 gm cornflakes100 gm butter, melted60 gm brown sugar50 gm dried cranberries1/2 tsp vanillaMethod Line an 8 inch square pan with parchment paper, set aside.Mix the cornflakes, butter, brown sugar, cranberries in a mixing bowl.Firmly press the mixture into the pan.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.





  I'm submitting this post to the Little Thumbs Up event, organised by  Zoe of  'Bake for Happy Kids' and Doreen of 'My little favourite DIY' and hosted by  'Bakericious' Theme for  August is Brown sugar and Molasses and also to 
Cook your Books #26 @ Kitchen Flavours



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 each1 Tbsp Sunchang Ssamjung/Korean Bean Paste1 Tbsp brown sugar1/2 tsp salt1/4 tsp pepper1/4 tsp dark soy sauce2 tsp cornflour + 1 Tbsp water to thickenLightly toasted sesame seeds (optional)Method Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight.  Set aside.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.Once the chicken is cooked, push them to the side of the pan.  Thicken the marinade with the cornflour…

Chocolate cupcakes ~ 巧克力杯子蛋糕

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 powder110 gm plain flour1/2 tsp bicarbonate of soda3/4 tsp baking powder1/4 tsp salt2 large eggs90 gm caster90 gm light brown sugar80 ml canola oil1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up half cup)2 tsp vanillaReese mini peanut buttercup candies (optional)Method In a big mixing bowl, whisk cocoa powder, flour, bicarbonate of soda, baking powder and salt.In another mixing bowl, whisk eggs, sugar, oil and vanilla together till smooth.Pour 1/2 wet ingredients into dry ingedients, whis…

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 ribs1 large onion pureed6 to 8 cloves of garlic, minced1 China gong pear, peeled and pureed10 gm ginger, minced2 Tbsp light soya sauce1/2 Tbsp brown sugar1/2 tsp ground black pepper1 tsp sesame oil1 Tbsp lightly toasted sesame seedsGreen peas (optional)Method

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