Skip to main content

Mid-Autumn/Mooncake Festival



Mooncakes - red bean paste, lotus bean paste with and without salted duck egg yolk, nonbaked  pandan snow skin lotus bean paste, mini yam (taro), 'leng kok' aka Water Caltrop and Chinese tea, a must have with sweet mooncakes.  Both the mini yam and water caltrop have been cooked by boiling in water for about 45 minutes.  To taste the mini yam, remove the skin and dip it in some caster sugar.  To break open the water caltrop, you'll need a hammer to crack up the hard shell  ........ it sure is a tough nut to crack!

Today, 3rd October 2009 is the Mid-Autumn Festival and each year it falls on the 15th day of the 8th lunar month where the moon is at its brightest and fullest.
When I was young, I looked forward to this day because I  got to play lanterns with my neighbours' kids, my contemporaries.  I would be happier if the festival were to fall on a weekend as I could play lanterns later into the night and not have to get up early for school the next day.  Those days the lanterns were made of tinsel and colourful glass paper, of all shapes and sizes, dragons, rabbits, butterflies, aeroplanes, just to name a few.  Normally, I remembered that after the festival my late mum would wrap up it up with newspapers and put it away for the next year.  Old folks were so thrifty those days.
Of course, festivals cannot go by without a merry feast and those days my working siblings would usually take time off to come home for a family get together.  After the feast, we would wash up the courtyard and lay the table to give offerings to the Moon Goddess, for good fortune, family unity and blessings.
Traditionally, the offerings would be mooncakes, boiled mini yam (taro), pomelo, a green fruit which signifies abundance and not forgetting the black horn like type of water chestnut, which we called 'Leng Kok', known as Water Caltrop.  We only get to see the mini yam and 'leng kok' once a year during this festival.
The water caltrop is an annual aquatic plant, growing in slow-moving water up to 5 metres deep.  They bear ornately shaped fruits that resemble the head of a bull.

Do check in @ Wikipedia to read more about this specie of water chesnut.

I would like to take this opportunity to wish all my readers A very Happy Mid-Autumn/Mooncake Festival.


Edited
This post made it to Foodbuzz Today's Top 9 (5 October 2009)
A Big Thank You for all those buzzes

******


Comments

  1. Yes, these are the normal food that goes with this festival and nowadays there's a great variety of mooncakes available. They are very sweet and oily too. Thanks for dropping by my blog.

    ReplyDelete
  2. Nice post! I just had different flavored mooncakes for the first time! Please see them at:

    http://highlowfooddrink.blogspot.com/2009/10/celebrating-mid-autumn-festival-with.html

    ReplyDelete
  3. Congrats for making it to Today's Top 9! Well deserved for the fabulous picture presentation and lovely write-up, my friend! Keep it up!

    ReplyDelete
  4. High/low
    Thanks for dropping by. Saw the various mooncakes that you have posted. Have left a comment there re the varieties available here in Malaysia.

    Jacqueline
    A big thank you for all your guidance and support re this blog.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju