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Thursday, September 1, 2016


While waiting at the hair saloon, I came across this figurine mooncake recipe in a Chinese Magazine [Feminine].  Looks simple and what attracted my attention was there is butter added.

So here is the recipe which I tried and I'm happy with the result. The pastry has the fragrance of butter and chocolate. The design stays after baking. The pastry dough is not sticky and good for molding. This recipe makes 22 pieces figurine mooncakes with Winnie The Pooh design.  These biscuits are soft and moist after airing for several days.

Recipe adapted from Feminine Magazine Issue 584

Pastry Ingredients A: 180 gm golden syrup, 2 tsp alkaline water, 50 gm peanut oil, 25 gm plain flour

Pastry Ingredients B: 20 gm butter [melted]
Pastry Ingredients C: 225 gm plain flour, 10 gm cocoa powder
Filling Ingredients: 150 gm lotus seed paste + 40 gm olive kernel or sunflower seeds [divide into 22 portions]
Glaze [combine]: some evaporated milk with chocolate emulco

  1. Mix ingredients A and rest for at least 6 hours before adding in melted butter and ingredients C.  Mix into a smooth dough and rest for another 90 minutes.
  2. Divide dough into 22 equal portions [depends on size or type of mold].
  3. Wrap filling with pastry dough, place into mold, press lightly and dislodge.
  4. Arrange on a lined baking tray.
  5. Bake in preheated oven at 180 degrees C for 10 minutes [middle rack], remove to cool for 15 minutes.
  6. Glaze mooncakes and return to oven.  Continue to bake for another 10 minutes.
  7. Remove to cool on rack before transfering to a container.  Leave mooncakes to air for several days before serving.

Tuesday, August 30, 2016


A simple yet tasty, aromatic, flavourful steamed chicken dish with some herbs.  This should be considered a healthy dish suitable for the young and old.  
The concentrated juices of the chicken flavoured with red dates and herbs are at the base of the parcel.  Steamed to perfect the chicken meat is tender and juicy sweet.

Recipe Source original recipe from Delicious Chicken by MPH Books
[serves 3]
2-3 chicken thighs - fats removed but keep the skin
1 tbsp ginger juice
1 tbsp Shaoxing wine
1/2 tbsp sesame oil
1/2 tsp pepper
salt and sugar to taste
5 slices of Chuanxiong
10 red dates
1 tbsp Chinese Wolfberries [kei chee]
2 sheets of aluminium foil
  1. Rinse the chicken thighs and marinate with seasonings for at least 4 hours.
  2. Rinse the herbs and drain excess water.  Set aside.
  3. Place aluminium foil flat and place the herbs evenly followed by the marinated chicken thighs.  Wrap it up.
  4. Put chicken parcel onto a wok and steam over high heat until water has dried up [about 20 minutes] or steam in a steamer for 30 minutes over high heat or until chicken  is cooked through.  Do not overlap the chicken whole legs as this may result in uneven cooking of the chicken.
  5. Remove and unwrap on serving platter. Garnish with some chopped coriander leaves.
  6. Serve immediately with rice.

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