Monday, September 28, 2015

Cinnamon dusted pastry straws


These crispy straws, full of cinnamon fragrance are perfect for snacking and great to satisfy your hunger pangs while waiting for lunch or dinner to be served.   I kept them in a bottle and they stayed crispy and fresh even after a week.







Recipe for Cinnamon dusted puff pastry straws

Ingredients

  • 1 piece frozen puff pastry, thawed (store bought Kawan pastry)
  • 1 egg, whisked
  • Cinnamon
  • raw sugar
Method
  1. Lightly whisk the egg.
  2. Roll out the pastry to 1/8 inch thick, then brush with egg wash.
  3. Sprinkle the whole surface with cinnamon, then sprinkle on the raw sugar.
  4. Cut into 3/4 inch strips with a sharp knife.
  5. Twist each strip and place on a  parchment lined baking sheet.
  6. Bake in a preheated oven at 180 deg.C for about 15 - 20 mins till golden brown.
  7. Let cool and keep in a bottle.
  8. Yield :  10 pastry straws.







Continue reading "Cinnamon dusted pastry straws"

Friday, September 25, 2015

Gold fish snowskin mooncakes ~ 金鱼冰皮月饼 ~ 2015


I'll round off my mooncake posts for this year with this Gold Fish Snowskin Moocakes.  I love the colours of these goldfish and it was indeed an attraction especially with the kids.  The recipe is the same as with my other snowskin moonies except that I use four different colours to 'create' this Gold fish.   Don't you agree that they are too pretty to be eaten?










Recipe for Gold Fish Snowskin Mooncakes ~  鱼冰皮月饼 ~ 2015
          
Ingredients

  • 100 gm koh fun (cooked glutinous rice flour)
  • 100 gm icing sugar
  • 32 gm shortening
  • 125 ml ice cold pandan water ( boil 1 cup water with a few pandan/screwpine leaves and keep refrigerated)
  • 320 to 350 gm of cranberry paste
  • Dried cranberries (optional)
  • Chocolate chips for fish eyes
Method
  1. Sift koh fun and icing sugar into a mixing bowl.  Mix well.
  2. Rub in shortening till it resembles breadcrumbs.
  3. Gradually add in the ice water and mix into a ball of dough.  Knead lightly to form a smooth dough but do not overwork on it.   (You may not require all the 125 ml of ice water).
  4. Cover the dough and let rest for 15 mins.
  5. Divide dough into five equal portions and colour four portions with drops of colours.  Knead well.
  6. Roll into lengths and lightly press them together.  Then pinch some dough and weigh out 25 gm for the skin.
  7. Weigh out 20 gm of cranberry paste and add in 2 dried cranberries and roll into a ball.
  8. Flatten each ball of dough and wrap up the paste.  
  9. Lightly dust the mould with some koh fun and press the dough into the mould.  Knock out and remove from mould.  Add the chocolate chips as eyes.
  10. Keep in a container with a piece of paper towel on top so as to absorb any water from condensation while it is being chilled in the fridge.
  11. Best to consume the next day.   Stays soft for about a week, chilled.
  12. Yield :  16 gold fish moonies.





Have a joyous and wonderful Mid-Autumn Mooncake Festival 

with your family and loved ones on

27th September

Share your thoughts on its traditions, legends and significance!
Continue reading "Gold fish snowskin mooncakes ~ 金鱼冰皮月饼 ~ 2015"

Tuesday, September 22, 2015

An introduction to Shopee

These days, online shopping is getting very popular especially among the younger generation.  It's so easy to just browse thru the websites and pick and choose what you would like to buy at the convenience of your home.  But have you heard of an online shopping mobile application whereby you not only buy what you want and at the same time sell your stuff too.  Yes, it's Shopee!





And what is Shopee?   It is a mobile marketplace specially designed for both buyers and sellers to enjoy fast, smooth and safe transactions.   With their in-app functions, you can convert what you thought is 'thrash' into cash.  It may be thrash to you but someone out there may be looking high and low for this 'valuable' item.  Buyers and sellers come together and they can buy and sell almost anything.



Learn more about Shopee from the following links :-

Official Website :  http://shopee.com.my/mobile/
Official Facebook :   https://www.facebook.com/ShopeeMY
Official Instagram :  https://instagram.com/shopee.my/

Now, one may wonder, is Shopee safe?  Yes, it is.  Shopee Guarantee ensures that the seller ships only after the buyer has paid, and the buyer's payment is only transferred to the seller once the buyer receives the product.



Benefits of selling & buying on Shopee vs Instagram

Free for All

Shopee app is free for all smartphone users (Android and iOS) to download and use.  There is no listing fee or commission and no download cost.

Shopee does not charge in anyway, it is a platform for sellers to explore without having any qualms about payment.





Privacy Matters

With 'Chat' function, conversation is kept within the app and personal between the seller and the buyer.  The seller does not need to reveal his personal contact details to the buyer.




Easy Payment

The buyer can make payment for all his purchases via credit card and online banking.  No hassle of having to make a trip to the machine to make payment.






Sellers can avoid the hassle of having to cross check all bank transfer/payment made via credit card or online banking for their items.  Shopee will do all the matching to ensure all payment is correct.


Shopee at your service

Shopee customer service is always a call away to provide support for all matters regarding Shopee service from payment, to delivery status right up to product quality.

Expand your horizons

With Shopee, as a seller you will be able to widen your customer base while for buyers, experience great deals and shop anytime, anywhere.

                                                             
Social Media

Share your favourite items or your own store with your friends and family on social media.

                                           


How do I start?   Just download the Shopee app via :

http://www.shopee.com.my/download?pid=OrganicA&c=blog blogger content

Visit our own Shopee store at :  mall.shopee.com.my

And finally the good news is that Shopee has given a RM10.00 discount voucher




(i)     Code :  ILOVESHOPEE
(ii)    Code value :  RM10.00
(iii)   Usage :   Shopee marketplace - storewide
(iv)    T & C  :

  • Valid with minimum spend of RM30
  • Valid for one-time use only  & applicable to all items in the Shopee marketplace.
  • Promo code must be entered at the Checkout page.
  • Applicable to payments involving Shopee Guarantee (credit card, online banking & bank transfers only).                                                                              

                                                    




Continue reading "An introduction to Shopee"

Thursday, September 17, 2015

Baked Oolong Tea mooncakes ~ 烤乌龙月饼 2015

After making the Snowskin Oolong Tea mooncakes, I used up the balance of the paste to make these traditional baked ones.  These mini mooncakes will be perfect as a gift to your relatives or friends as the giving of a mooncake articulates the respect and appreciation the giver has for the receiver.






Recipe for Baked Oolong Tea mooncakes ~  乌龙月饼 2015

Ingredients
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Filling
  • 500 gm Oolong tea paste (store bought)
Method
1.     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.  (I let it   rest for 4 hours).
2.     Scale dough to 25 gm each, roll into a ball.  
3.     Scale filling to 40  gm each.
4.     Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
5.     Press the ball of dough inside a plunger mould press out and remove the mould
6.     Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
7.     Bake in a preheated oven @ 180 deg.C for  10 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
8.     Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.  (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
9.     Yield :  12 mooncakes.




Continue reading "Baked Oolong Tea mooncakes ~ 烤乌龙月饼 2015"

Monday, September 14, 2015

Stir-fry baby French Beans with minced pork ~ 四季豆炒肉碎 .


What is best for dinner in this hot and hazy weather but a bowl of  plain white porridge served with some omelette and a vegetable dish on the side. .....Stir-fry baby French Beans with minced pork.







Recipe for Stir-fry baby French Beans with minced pork  ~  四季豆炒肉碎 .

Ingredients

  • 100 gm baby French Beans
  • 100 gm minced pork
  • 30 gm preserved radish
  • 3 pips of garlic, chopped
Seasoning for minced pork
  • 1/4 tsp each of salt and sugar
  • 1/2 tsp light soya sauce and a dash of pepper
Method
  1. Heat up some oil in a wok and saute the garlic till fragrant.
  2. Toss in the preserved radish, stir-fry.
  3. Add in the seasoned minced pork, stir-fry till cooked.
  4. Add in the baby French beans and fry till just cooked.
  5. Fine tune to taste and dish out on serving plate.
  6. Serve with white rice or porridge.  






Continue reading "Stir-fry baby French Beans with minced pork ~ 四季豆炒肉碎 ."

Wednesday, September 9, 2015

Lotus with Ferrero Rocher mooncake ~ 2015


When I saw a mooncake post with Ferrero Rocher on My Little Space's blog, last year,  I was very much taken in by Kristy's idea.  The Ferrero Rocher will be a very good 'stand in' for a salted egg yolk and I'm sure that the lotus paste with some nutty chocolate will be a good combination too.









Recipe for Lotus with Ferrero Rocher Mooncake ~ 2015

Ingredients

  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Filling
  • 600 gm lotus paste
  • 6 Ferrero Rocher (about 20 gm each)
Method
  1. 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.  (I let it rest for 4 hours).
  2. Scale dough to 50 gm each, roll into a ball.
  3. Scale filling to 100 gm each, wrap a Ferrero Rocher inside the ball of filling.
  4. Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
  5. Press the ball of dough inside a plunger mould of 170 gm, press out and remove the mould
  6. Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
  7. Bake in a preheated oven @ 180 eg.C for about 180 deg.C for  20 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 7 mins. @ 175 deg.C.
  8. Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.
  9. Yield :  6 mooncakes.


Please feel free to take a look at my other baked mooncake recipes below :-

Traditional Mixed Nuts Mooncakes
Mixed Nuts and Meat Floss Mooncakes
Baked Chocolate Mooncakes


Continue reading "Lotus with Ferrero Rocher mooncake ~ 2015"

Tuesday, September 1, 2015

Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼 ~ 2015


Festivals come and go and the Mid-Autumn Mooncake festival is no exception.  Honestly, I'm running out of ideas what sort of flavours that I want to create for my moonies this year.  I love the design of this mould and since I could get hold of it from a good friend, and with the Oolong tea paste that I had, didn't hesitate to make these snowskin mooncakes with Osmanthus flavour.  The Osmanthus fragrance complements the tea infused lotus paste perfectly and is indeed a good combination.








Recipe for Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼  ~ 2015

Ingredients
  • 75 gm kao fun
  • 75 gm icing sugar
  • 24 gm shortening
  • 94 ml Osmanthus tea
  • 240 gm Oolong tea paste
Method
  1. Make Osmanthus flower tea and let steep for a few mins.  Strain and chill in the fridge.
  2. Sift kao fun and icing sugar, mix well.
  3. Rub in shortenng till it resembles bread crumbs.
  4. Gradually add in the chilled Osmanthus tea and mix till just combined to form a ball of dough. 
  5. Knead lightly to get a smooth dough.   (Overmixing will result in a rough piece of dough).
  6. Cover and let rest for about 15 mins.
  7. Scale the dough into 24 gm portions, roll into balls.
  8. Scale the Oolong tea paste into 24 gm portions, roll into balls. 
  9. Flatten each ball of dough and wrap round a ball of filling.  Roll into a ball.
  10. Lightly dust the mould with some kao fun and press the ball into the mould.  Unmould.
  11. Yield :  10 pieces 
  12. Place a piece of kitchen paper towel over the mooncakes to absorb any water from condensation, keep in an airtight container, chill in the fridge.  These mooncakes stayed fresh for 4 days.


Do check out my other snowskin mooncake recipes that I've blogged over the years :-

Blue Pea Flower Snowskin mooncakes
Pandan Black Sesame Snowskin mooncakes.
Green tea snowskin mooncakes.
Chia Seed Black sesame snowskin mooncakes.
Continue reading "Osmanthus Oolong Tea Snow Skin Mooncake ~ 桂花乌龙冰皮月饼 ~ 2015"

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