Traditional Moon Cake

On 23.09.09 evening, i have my maiden try on baked mooncake. I remember many years back i ever attended a mooncake demo, but never do it at all as i am afraid of the baking portion as mooncake skin will be dry and crack. It started from my colleagues - Ms Jamie has bought the a kg of green tea lotus paste for cookies during CNY and she has does not know what to do with these balance paste. And I suggest to her, bring to me for testing out the mooncake.

I adapted Aunty Yochana's recipe and follow exactly the step. Of course, i do a lot of read up on others blogger comment and feedback on what to look out before starting to make. After my finished product is done, i am not satisfy with the imprint on top and colouring of the skin as i used Phoon Huat's Glucose syrup until i have sent an email to Aunty Yochana the next day morning then realised that this is not the syrup must buy golden syrup for mooncake. I managed to pay a trip to Jurong West bakery mart and able to get whatever mooncake stuff, so convienent that in west zone also can find it. I am prepared to do more on coming weekend for my mother and MIL. I must thanks my colleagues whom giving this opportunity to try out this item and thanks to Aunty Yochana's great recipe and advice via email to me.

Holick Doggies Cookies

On Sunday morning, i had tried out this cookies which have been seen quite a lot of people making this and post it in the blog. I have choose Florence's recipe to follow and it turn out very nice looking, my girl was so happy when she is back from her sunday service. And the four children at home has snapped out all by the next day. Guess, i must put this in my coming new year baking already.

mini bun

On Sunday afternoon, around 3pm i decided to make my very first bread.

Around 8pm i have sent it to oven at 190deg, after 10min of baking i went back to check and noticed that the centre portion has slight burn and quickly placed an pce of aluminium foil to cover for another 2 mins before i took it out of the oven. I tested and knock on the top surface and a bit disappointed that its like a bit hard like rock.

But, this morning before i went to work, i took it out and realised that the inner texture is soft and so happy with the result.

My children love it as every bun has contain choc chip, raisin, pork floss and butter fillings.

I will try again next time for another recipe to achieve another better texture.

Orange Chiffon

last night, i have baked the orange chiffon using Florence's recipe, this is my third try and is a sure keeper recipe.

Ingredient:

cake flour 173g

baking powder 7g

corn oil 90g

orange juice 127g

7 egg yolk

8 egg white

sugar 150g

Method:

1) Whisk the yolk with half portion of the sugar till creamy color

2) Add in corn oil, orange juice into the yolk, slowly add in flour and set aside

3) Whisk egg white with balance half portion of sugar till foam white and mix half of the white into the yolk mixture, lastly poured all into the balance white till well mix

4) transfer to cake tin, bang on table to let go air and put into oven for 45mins @ 160 deg

Steam Yam kueh

My mother in Law used to steam this kueh for any prayer session.

Ingredient:
1 yam cut into cube and fried to set aside for use later
a bit of mushroom
12pcs of union
some cooked peanuts
80g of shrimp
rice flour 600g 1 packet
tapioca flour 120g
salt 3 teaspoon
aljinatmo 2 teaspoon
pepper 3 teaspoon
water 2 litre

Method:
1) measure 1 litre of water in wok for boiling
2.) mix the rice flour, tapioca flour with salt, aljinamoto, pepper together
3.) when the water is boiled, put in peanut, yam, shrimp and union; slowly stir in the flour mixture till the paste got scorched.
4.) Transfer the paste to a 9" tray to steam over high heat for 45 mins

Glutinous Rice

This is an item that we will eat if any family got a new born baby full month celebration. Last time, we used to fried the rice and steam further to cooked. Only recently, i got an anuty came back from Hong Kong and has taught me this easy way to make.

500g of glutinous rice - soak for 1 hour for use later
80g of shrimp
80g of peanut
80g of mushroom
ginger
small union - 12pcs sliced into pcs
salt - 6ml
sugar - 2 tablespoon
aljinamoto - 2 teaspoon
pepper- 1 teaspoon
light sauce - 1 teaspoon
dark sauce - 1.5 tablespoon
water - 200ml
oil or seasame oil 150ml

Method:
1) put 150ml of oil into 28cm pan ( the pan must be bottom flat type)
2.) add in ginger, salt, sugar, aljinamoto, pepper, light sauce, dark sauce, and add in water
3.) add in glutinour rice and cover the lid till water is almost dry, add in fry union and shrimp and stir to continue simmer to the rice is cooked.