2019 FIGURINE MOONCAKES [ANGKU DESIGN]

For several years, I have been making figurine mooncakes rather than the 'big' ones or snowskin mooncakes because my family members prefer Koong Cai Paeng [plain figurine mooncakes].  Their preference makes it easier for me, hehehe!

This year, I looked up some you-tube videos [not many] and I noticed that the recipes are about the same.  It is the skill is mixing the dough, baking them that makes the mooncakes turn out difference.  Before serving, the most important step is the resting of them  for several days after baking.  They are extra fragrant and soft.

This recipe is adapted from 3C Kitchen [here] with some modifications

Ingredients
[makes 24-medium size Angku mould]
200 ml golden syrup
70 ml peanut oil
1 tsp alkaline water
1/2 tsp baking soda - gives a nice darker colour
360 gm low protein flour

1. Combine golden syrup, peanut oil, alkaline water and baking soda in a mixing bowl.  Stir with a wooden spatula until well blended.
2. Sift flour and fold in 2/3 of it into syrup mixture using the cutting method lightly.  Add in the remaining and fold until no sign of white flour.  Cover and leave to rest for an hour or more.
3. Divide into small portion sufficient to fill the size of the mould used.
4. Roll each portion into rounds and press onto mould.  Knock out dough and place on baking tray lined with parchment paper.
5. Bake in a preheated oven at 200 degrees C for 10 minutes.  Remove to cool for 10 minutes.  Returned cooled mooncakes to oven and bake for another 5 minutes or until nicely golden brown.
6. Remove to cool and leave mooncakes to air for several days before serving.  Store in mooncake containers.

STIR FRY EGGPLANT WITH GLASS NOODLES

 Surprisingly good dish that can be eaten with rice or just as a fried noodle dish.  If serving as noodles, just add more glass noodles and water.

The addition of curry leaves, adds extra fragrance and aroma to this dish.  The eggplant is soft and sweet, goes well with the savoury taste of the noodles.  The addition of crispy fried soya kelp provides a different texture to this dish.  Awesome.

Ingredient

[serves 2]

1 medium eggplant [brinjal] - sliced wedges

50 gm carrots - cut strips or shredded

1 red chilli - sliced

1-2 sprigs curry leaves

1/2 tbsp chopped ginger

3 tbsp fried crispy soya kelp

50 gm glass noodles - soak in water for 5 minutes, drained

150 ml water

Seasoning

1 tbsp each fermented soya bean [taucheong], oyster sauce and light soya sauce

1 tsp dark soy sauce

1/2 tsp salt to taste

 dash of pepper and mushroom stock granules

1. Soak sliced  eggplant in water until required.
2. Heat 1 tbsp oil in wok, saute ginger and curry leaves until aromatic.  
3. Add in eggplant and carrots.  Stir fry to mix well, then add in seasoning and water.  Stir fry and bring to boil.  
4. Add in glass noodles and red chillies.  Stir fry until water is almost dry but noodles are moist.  Add in soya kelp.  Mix well.
5. Dish up to serve.  Garnish with remaining soya kelp.
6. Serve with rice or enjoy as a noodle dish.

STIR FRY TOFU WITH MUSHROOMS

This savoury tofu dish recipe is from Irene Yong [you-tube]  which is easy to prepare yet delicious and healthy.  Thanks to Irene for sharing her recipes on  vegetarian dishes.
Meatless dish, though but it is rich in protein from the tofu and mushrooms as it contain substantial nutrients, enzymes, vitamins.  Mushrooms are excellent sources of antioxidants and selenium.

A delicious vegetarian dish, great with rice or porridge.  The vegetables [carrots and capsicum] are sweet while the tofu absorbs the flavours of the seasoning. 

Ingredients

[serves 2-3]

2 pieces tofu - cut 1/2 inch thick slices - fried golden brown

3-4 dried mushrooms - soaked and clut thick strips

1 green capsicum - seeded and cut thick strips

1 red chilli - seeded and cut thick strips

50 gm red carrot - peeled and sliced

some chopped ginger

Seasoning

1 tbsp each oyster sauce, light soy sauce and cooking wine

dash of pepper, mushroom stock granules and salt to taste

100 ml water

1 tsp cornflour + 1 tbsp water for thickening

1. Using the same wok from frying the tofu, remove excess oil.  Saute ginger and mushrooms until aromatic.  Add in carrots.  Stir to mix well.
2. Add in fried tofu, seasoning and water.  Bring to boil for a few minutes.
3. Add in chillies and capsicum.  Stir to mix well.
4. Thicken with cornstarch water.  Drizzle in some sesame seed oil.
5. Dish up to serve.

STIR FRY LOUFFA WITH EU CHAR KOAY

A very simple vegetarian dish with only 2 main ingredients, yet it is tasty and delicious.  The Chinese crueller pieces are crispy with its savoury taste which blends well with sweet taste of the fried louffa [petola].  An awesome combination and a quick cook dish.  Certain parts of the cruellers are still crispy when you enjoy this dish right away.

Ingredients

1 medium size louffa - green hard skin scraped - cut into wedges

1 Chinese crueller [Eu Char Koay] - cut into small sections

1 red chilli - seeded and cut into pieces

some chopped ginger

some water

1/2 tsp cornstarch + 1 tbsp water [for thickening]

Seasoning

1/4 tsp mushroom stock granules

dash of pepper 

salt to taste

1. Pan fry cruellers in a non stick pan [without oil] over low medium heat until crispy.  Dish up, set aside.
2. Using the same pan, add in 1 tsp oil to saute ginger until fragrant.  Add in the louffa and red chillies.  Fry over high heat until louffa is soft, add in some water and seasoning to taste.
3. Add in fried cruellers, stir to mix well and thicken with cornstarch water.
4. Dish up to serve.