No-Frills Recipes ... cooking, baking & excerpts on travel

I combined the red bean paste and lotus paste to make what I refer to as a 'two-toned' mooncake.  Other than the traditional sweet red bean paste and lotus paste mooncakes, these days you can find a great combination of different flavoured mooncakes. 




Baked Red Bean Lotus Paste Mooncake ~ 2018 ~  红豆蓮蓉月饼

Ingredients for Dough 150 gm superfine flour90 ml golden syrup38 ml vegetable oil2 gm alkaline waterEgg glaze - 1 whole egg, beaten and strain.Filling 420 gm red bean paste (store bought)120 gm lotus paste (store bought)8 gm melon seed kernel, lightly toastedMethod 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 red bean filling to 35 gm each, add in some melon seed kernel.  Scale lotus filling to 10 gm each.  Wrap the louts filling with the red bean filling.  Roll into a ball.
3.  Flatten the dough with a…

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

These snow skin mooncakes stay fresh and soft even after being kept chilled for a few days.  There is a great variety of mooncakes to choose from these days and for the snow skin mooncakes, one can create different flavours for the snow skin and this time I chose to add in Kahlua for a coffee flavour.




Kahlua snow skin mooncake ~ 2018 ~  咖啡冰皮月饼
Ingredients for Dough

65 gm kao fun
17.5 gm wheat starch       )   Mix and steam for 3 mins.
17.5 gm superfine flour   )   Let cool and sift
60 gm icing sugar
25 gm shortening
65 ml hot water                )   Dissolve the coffee granules.
1.5 tsp coffee granules     )   Let cool
2 tsp Kahlua liqueur

Filling
250 gm lotus paste (store bought)
For a 50 gm mould, the dough is 25 gm
10 gm melon seeds, slightly toasted
 and filling is also 25 gm

This recipe is adapted from my previous post of Cointreau Snow Skin mooncake.   Please click 'here' for the method.

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…

This full of pumpkin goodness tea bread is moist, fragrant and can be enjoyed at all times of the day. It matures and tastes the next day as the pumpkin and cinnamon are enhanced the day after.




Pumpkin choc chip bread  ~    金瓜巧克力面包
Ingredients

150 gm plain flour70 gm wholemeal flour1 tsp bicarbonate of soda2 tsp cinnamon2 large eggs50 gm brown sugar (I used panella sugar)70 gm caster sugar340 gm smashed pumpkin120 ml canola oil1/4 cup ml milk100 gm choc chipsa pinch of saltMethod Remove the skin, seeds and membrane from the pumpkin, cut into cubes and steam till soft.  Drain off the water and smash the pumpkin.Whisk the flours, bicarbonate of soda, salt till well combined, set aside.Whisk the eggs, milk, sugars, then add in the oil and mix till no oil surfaces.Add the mashed pumpkin.Pour this mixture into the flour mixture and gently fold in the choc chips.  Do not overmix.Pour the batter into a greased and flour dusted non-stick 9 x 5 inch loaf pan.  Level the surface.Bake in a preheate…

I had my first taste of Cordycep flower soup in a Chinese restaurant and didn't hesitate to ask the waitress what were those curly, twisty, crunchy and chewy 'strings' in the soup.  Her reply was that they were Cordycep flowers (scientific name Cordycep Militaris), a sort of woody cultivated mushrooms. According to traditional Chinese medicine, Cordycep flowers do have some nutritional health benefits, such as nourishing the lungs, improve sleep, reduce fatigue just to name a few.

After cooking, you may notice that the soup has a hint of orangey colour.

Cordycep Flower Soup ~  Confinement food ~  猪骨虫草花汤
Ingredients
25 gm dried cordyceps flowers, rinsed, 450 gm soft pork bones for soup 10 seedless red dates 10 gm goji berries 20 gm yuk chook 2.1/2 lt water seasalt to taste
Method Blanch the pork bones in hot water, drain, rinse and set aside Boil 2.1//2 lt water in a pot and once boiling, add in the dried cordycep flowers,  red dates, yuk chook and pork bones.  Bring to the b…