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Friday, August 30, 2019

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.

Wednesday, August 28, 2019

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.

Tuesday, August 27, 2019

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.

Monday, August 26, 2019

LOTUS ROOTS BARLEY WITH PORK SOUP

Yummy-licious soup for the family.  I had tried this soup using free-range chicken but did not post the recipe.  This time, I used soft bone rib meat pieces.  It is as good as using chicken.
 The peanuts are tender soft but not soggy.  Love the crunchy, crispy lotus roots slices.  Chinese pearl barley or in Chinese  Yi Mi [薏苡仁/薏米], is a gluten-free grain.  Though commonly used to make sweet dessert drink, it can be used in savoury soups, too.
Ingredients
[serves 2-3]
200 gm soft bone ribs - cut bite size pieces [blanched and rinsed]
50 gm peanuts **
1 section of lotus roots - scraped the outer skin #, sliced
7-8 red dates
1 tbsp Chinese barley - rinsed
several slices ginger
salt and chicken stock granules to taste
800 ml water
Tips:
- Peanuts** - rinse peanuts, then soak in salty water for several hours.  Drain, rinse and store in freezer until required.  This helps to shorten or speed up cooking of the peanuts.
-  Lotus Roots# - sliced, rinse and soak in water with some vinegar.  Prevents de-colourisation. 
  1. Bring water to boil in a claypot or soup pot.  Add in ginger, meat, barley and peanuts.  Boil for about 15 minutes over medium low heat.
  2. Add in lotus roots and red dates.  Bring to boil for 5-10 minutes.  Add more water if reduced.
  3. Lower heat and simmer for another 25-30 minutes or until meat and peanuts are tender.
  4. Season with salt and stock granules.
  5. Scoop in soup bowl or serve in claypot.  Serve hot. 

 

Friday, August 16, 2019

EZ HOONG SAU TOO KAR [BRAISED TROTTER]

One of the easiest way to prepare a delicious braised trotter dish using a multi-purpose cooking pot.  Just dump all the ingredients into the pot, fry until meat is about 70% cooked over high heat, then off heat, cover to braise for 10 minutes.  After 10 minutes, turn on to high heat, stir fry to mix well, bring the sauce to boil, off heat, cover to braise for another 10 minutes.  Repeat for 3-4 times or until the meat is tender and the skin is chewy [QQ].
The meat is cooked without adding any WATER!!!  Only sesame seed oil is used for frying to release the fats from the meat which makes this dish extra fragrant and unique.
Yummy-licious with a bowl of steaming hot rice.  Get down to give it a try and see the results for yourself..........
This recipe is adapted from a video on You-tube with modifcations
Ingredients
1.2 kg meaty trotter [upper section of trotter without bones] - cut into bite size pieces
80 gm ginger - sliced
5-6 star anise
3-4 small red chillies
3 tbsp rock sugar
5 tbsp light soy sauce
2 tbsp dark soy sauce
60 ml sesame seed oil
1 stalk spring onions - cut long sections
salt to taste [optional]
coriander leaves for garnishing
  1. Place all the ingredients in a multi cooking pot/pan.  Turn to high heat.  Fry until the meat is firm and about 70 % cooked.  Cover with lid, off heat and leave to cook for 10 minutes.
  2. Remove cover, turn on high heat and fry until the ingredients are well mixed with sauce and boiling.  Off heat, cover and leave to braise for another 10 minutes.  Repeat method of cooking for 3-4 times or until meat is tender, skin is tender [chewy/QQ] and sauce is reduced.
  3. Dish up to serve. Garnish with coriander leaves.


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