Tuesday, September 26, 2017

Flaky Apple Mooncake 苹果酥

Its been a while I've tried this kind of flaky mooncake crust and I'm really happy with the results with this batch of flaky apple mooncake! It looks complicated to achieve this multi-layered colourful crust, is actually quite straight forward if you get the technique right. ^0^ There are plenty of videos on You Tube which you can refer to, which I did so! Hopefully you can understand the process by referring to my pictures as below. :)

Before baking

Ingredient (14 pcs)

Water Dough
  • 70gm plain flour
  • 10gm icing sugar
  • 20gm shortening
  • 30ml water
Oil Dough
  • 75gm plain flour
  • 40gm shortening
  • food colouring red, yellow, green
Filling : 500gm low sugar apple lotus filling + 20gm toasted melon seeds, knead well and divide into 14 portions

  1. Combine water dough ingredients, mix well and form into dough. Cover and rest for 30 mins.
  2. Combine oil dough, mix well. Divide into 3 equal portions and add food colourings. Cover and rest for 30mins.
  3. Lightly floured a working surface, roll out water dough into a 18cm square. For individual coloured oil dough, roll out the pink dough flat and squarish on a plastic sheet. Overturn the pink oil dough onto the rolled out water dough. Gently remove the plastic sheet. Repeat the steps for yellow and green oil dough. 
  4. Enclose the both side by lifting the left and right edge to the centre. Press down gently to flatten. Rest the dough for 20 mins. Dust a rolling pin lightly. Lightly flatten out the dough. Turn the dough over, seams side down. Roll out thinly into a large rectangle shape. Starting from the pink area, roll up firmly like a swiss roll. Trim of the both ends*. Divide the dough into 2 parts and cut each part into 7 equal portions. 
  5. Flatten each round disc and roll out into a thin circle. Wrap with filling and seal the edge firmly.   *Decorate with leaves using balance dough. Place the wrapped dough onto a lined baking sheet. Bake in preheated oven at 180 deg cel for 20-25 mins till baked through. Cool completely before storing.
Recipe ref : Y3K Mooncake

Sunday, September 24, 2017

Mooncakes 2017

Starting my simple mooncake making this year! Only bake a small batch of 18 walnut mooncake using low sugar white lotus paste and 28 pieces of baked custard mooncake. These two mooncakes are really easy to make and tasted awesome! The kids are very enthusiatics this year and requesting me to pack some for their teachers....wish granted! ^0^

Walnut Mooncakes
Recipe ref with some modifications : bakingmum.com
Ingredient (18 pcs)
  • 180gm plain flour
  • 20gm custard powder
  • 1/4 tsp baking soda
  • 25gm icing sugar
  • 125gm salted butter
  • 1/4 tsp vanilla essence
  • 30gm egg
  • 520gm low sugar white lotus paste
  • 50gm toasted walnuts, chopped
  • 1 egg yolk + 1 tsp water for glazing

  1. Cream sugar, butter andvanilla together until light. Add in egg and beat till combined.
  2. Sift in flour, custard powder and soda and beat lightly till a dough is formed, do not over beat.
  3. Keep dough in a air-tight container and chill in fridge to rest for at least 1 hour.
  4. Combine lotus paste with chopped walnuts and knead till well combined. Divide filling into 30gm portion.
  5. Take out dough from fridge and divide into 20gm each.
  6. Wrap fillings into dough and decorate with extra walnuts. Apply egg wash and bake in preheated oven at 160 deg cel for 10mins. Remove from oven and cool down for 10mins. Apply egg wash again and bake for another 15mins until golden brown.
  7. Cool completely before storing in air-tight container.

Baked Custard Mooncakes

Custard Filling
  • 30gm butter
  • 60gm fine sugar
  • 65gm egg
  • 25gm condensed milk
  • 100gm Ayam brand coconut milk
  • 20gm plain flour
  • 15gm custard powder
  • 10gm tapioca flour
  1. In a heat proof bowl, cream butter and sugar until light. Add in egg and beat until well combined.
  2. Beat in condensed milk and coconut milk. Sift flour mixture into egg batter and mix till free of lumps.
  3. Place the bowl into a steamer and steam over medium heat for 25 mins, stirring every 5 mins. Set aside to cool down slightly.
  4. Knead the custard till smooth, cling wrap and chill in fridge for 1/2 hour.

Buttery Mooncake Pastry
  • 100gm butter
  • 60gm fine sugar
  • 65gm egg
  • 220gm plain flour
  • 35gm custard powder
  • 1/4 tsp baking powder
egg wash : 1 egg yolk + 1 tsp water, mixed and strained

  1. Using a electric whisk, beat butter and sugar until light. Add in egg and beat until creamy.
  2. Sift flour, custard powder and baking powder into egg mixture. Beat lightly till just combined.
  3. Using your hand, knead lightly to form a dough. Wrap the dough and chill in fridge for 1 hour.
  4. Divide the custard filling into 20gm portion and pastry dough into 35gm each. 
  5. Floured your hands, flatten a dough into flat and round circle. Place a custard ball in the middle of the flatten dough. Seal up the edges and roll into a a smooth ball. 
  6. Place each ball into lightly floured mooncake mould (50gm). Press out onto lined baking sheet. 
  7. Lightly egg wash and bake in preheated oven at 160min for 10 mins. Remove from oven and cool down for 10 mins. Egg wash again and bake for another 15 mins until golden brown.
  8. Cool down completely before storing in air-tight container. Best serve on subseqeunt days later.  Store in room temperature for 3 days. Chill in fridge for up to 2 weeks.

Monday, September 18, 2017

Fried Gnocchi with Pickled Vegetables and Minced Pork

This is the 2nd fusion dish I created using gnocchi as I worry my kids could not accept the spiciness of 麻辣香锅. Hahaha but in the end they actually wanted all the little potato (which they called it) regardless spicy or non spicy! 😝😅 

  • 250gm ready made Gnocchi
  • 250gm minced pork
  • 4 dried shittake mushroom, softened and sliced
  • 150gm pickled mustard green 雪里红
  • 2 cloves garlic, minced
  • 1 red chilli, sliced
  • 1/2 tsp pepper
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp hua tiao jiu
  • cornstarch solution for thickening

  1. Marinate minced pork with 1 tsp light soy sauce, 1 tsp sesame oil, dash of pepper, 1/4 tsp salt and 1 tsp Chinese wine. Set aside for 30 mins.
  2. Heat 2 tbsp oil in a non stick pan. Add ready made gnocchi in a single layer and fry until golden brown and crisp on both sides. Drain well on kitchen paper.
  3. Heat 1 tbsp oil in wok. Saute garlic till fragrant. Add in sliced mushroom and fry till brown at the edge. 
  4. Add in minced pork and break up the mince using a spatula. Fry for 2 mins. Add in pickled mustard green and mix well.
  5. Add in seasoning and 1/3 cup water. Toss in chilli and gnocchi and mix well. Cover wok with lid and allow to simmer for 2 mins.
  6. Remove lid and drizzle in cornstarch solution to thicken the mixture slightly. Dish up and serve hot.

Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at http://bit.ly/2f9PfwJ

麻辣香锅 with Gnocchi

When mention gnocchi first thing comes into your mind must be Italian food. How much incorporating this tiny little potato dumpling into your daily Chinese cooking?! I must say the result turns out pretty well as my kids could not stop popping them into their little mouth. Instead of boiling them prior to further preparation, I've pan fried the gnocchi till golden brown and crisp so that it won't turned out too soft and mushy after stir-frying. I tasted one of the fried gnocchi and it tasted just like freshly fried french fries! Hahaha of course gnocchi are basically made of potato and flour.

This hot and spicy one pot stir frying is really versatile. I make some changes to the previous 麻辣香锅 by replacing fresh potatoes with gnocchi. 

  • 250gm ready packed Gnocchi
  • 300gm boneless, skinless chicken thigh meat (marinate with 1 tsp sesame oil, 1 tsp light soy sauce, 1 tsp wine)
  • 300gm Chinese cabbage, sliced
  • 100gm long beans, cut into section
  • 1 block firm beancurd, cut into cubes
  • 50gm dried beanstick, break into 10cm length
  • 20gm black fungus, softened and shredded
  • 25gm dried shiitake mushroom, softened
  • 1 large onion, peeled and cut into chunks

Herbs & Spices
  • 6 garlic, peeled and lightly smashed
  • 3 stalk spring onion, sliced into sections
  • 2 slices ginger
  • 10 dried chilli, softened and deseeded
  • 1/2 tbsp Sichuan peppercorns
  • 110gm Ma La Xiang Guo chilli paste
  • 1/2 tbsp sugar
  • 1/2 tbsp seasoning powder
  • 120ml water
  • 2 tbsp chinese wine
  • coriander
  • roasted peanuts

  1. Bring a pot of water to boil. Add in cabbage and blanched till lightly softened. Remove cabbage from pot.
  2. Heat some oil in wok, deep fry gnocchi until golden brown. Remove and drain on kitchen paper. Using same wok, deep fry bean curd till golden brown. Drain and set aside. 
  3. Add long beans into hot oil and fry till lightly brown. Remove and drain well. Add beanstick and fry till crispy. Remove and soak in cold water to soften the pieces. Drain away water.
  4. With remaining oil in wok, add in chicken meat fry till lightly brown. Remove and set aside.
  5. Remove excess oil leaving about 2 tbsp oil in wok. Add in onion, garlic, ginger, spring onion, peppercorns and dried chilli and fry over medium heat, about 2 mins till fragrant.
  6. Add in Ma La Xiang Guo chilli paste and fry over medium low heat for 1 min.
  7. Add in mushroom, fried beanstick, black fungus and mix evenly.
  8. Return chicken meat, Chinese cabbage, long beans and gnocchi to the wok. Mix evenly.
  9. Add in sugar and seasoning powder to taste. Pour in 120ml water. Cover wok and simmer over medium heat for 2 mins. 
  10. Drizzle in wine and mix evenly. Dish up and garnish before serving.

Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at http://bit.ly/2f9PfwJ

Saturday, September 16, 2017

Pan Fried "Roasted" Pork

Yes your eyes are not playing trick with you, this roasted pork is done in a frying pan! ^0^ Crispy and golden roasted pork is absolutely achievable in frying pan alternative to roasting in the oven. Thanks to Wendy for sharing this awesome method of preparing roasted pork. Instead of roasting a huge slab of 1-2kg pork belly in oven, this pork belly I've used weighed about 700gm, fits nicely in my 24cm non stick frying pan. 

Quite an easy process, except to take note of the heat use during frying the pork belly. Too high heat you will end a char skin instead of crispy and golden skin with uncooked meat throughout. So remember to turn down heat after adding in the 2 tbsp oil! While frying, the oil did not splatter much as most of the cooking process is done with a lid on. Another tip : If you think that your pan/oil is getting too hot, move away the pan from heat to cool down a while. Return the pan to heat to continue till done. Whole process took about 30mins. Hope you will try out this simplied roasted pork using frying pan! 

Recipe ref : Wendyinkk
  • 500gm-700gm pork belly, skin on
  • 1/2 tbsp sea salt (to be rub on skin only)
Combine the following seasoning for meat area
  • 1 tsp garlic powder
  • 1/2 tsp five spice powder
  • 2/3 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tbsp hua tiao jiu
  1. Rinse pork belly and pat dry with kitchen paper. Place belly skin side down and sprinkle the mixed seasoning over and pat them in.
  2. Flip over and sprinkle 1/2 tbsp sea salt evenly all over the skin.
  3. Let the whole pork belly sit in fridge for 2-3 days without covering.
  4. On the day of frying, bring the pork belly to room temperature. Heat a non stick pan on medium heat and then put in the belly, skin side down. With your fingers, press the meat down so that the skin gets evenly heated up. You will hear crackling sounds, continue to fry for 2 more minutes.
  5. Flip the belly over and drizzle in 2 tbsp oil. Use a spatula to press down the meat to ensure the meat gets even heat. Lower heat and continue to fry until the meat is very golden. 
  6. Flip the belly over, skin side down now. Press so that the skin touches the oil in pan. Continue to fry over low heat. Cover with a lid. Let it cook until the skin is all golden brown and crispy for about 25 mins. 
  7. Remove lid, use a pair of tongs, fry each side of the meat until lightly golden. Fry the skin one last time. Remove the belly from pan and cool on a wire rack completely before chopping with a shape knife.

Thursday, September 14, 2017

Steamed Coconut Cupcakes

Oooh simply love this cute little steamed cupcakes! I spent half of the morning busying in the kitchen churning out these cupcakes and preparing lunch. I immediately ate two of them after taking the pictures as I'm so hungry hahaha...This is a good basic steamed cupcake recipe to rely on. Just throw all the ingredients into a mixer and beat till the batter double in volume! The final result is beautiful bloomed cupcakes without any cracks! The only hard work is cleaning and washing up 😅😪 As I tried to steam the whole batch ie. 16 cupcakes at a go, some of the cupcakes turned out oval instead of round....hahaha really resemble mini dinosaur egg :P

Ingredient (approx. 16 small cakes)
  • 3 eggs
  • 150gm Ayam brand coconut milk
  • 180gm fine sugar
  • 275gm plain flour 
  • 3 tsp baking powder
  • 1 tsp ovalette
  • 1 tsp vanilla paste
  • 1/2 tsp salt
  • kaya jam 
  • Wilton food colourings

  1. Combine eggs, coconut milk, sugar, plain flour, baking powder, salt, vanilla paste and ovalette in a mixing bowl. 
  2. Using a electric whisk, beat on medium high speed till mixture is thick and fluffy and double in volume. 
  3. Divide the batter into individual portion and mix in your desired food colouring.
  4. Spoon each coloured batter into a piping bag. Pipe batter into cupcake case until 1/3 full. Add in 1/2 tsp filling and pipe in another layer of batter. Draw your desired patterns on the surface. Tap the cupcake cases lightly to remove air bubbles.
  5. Place the cup cases into preheated steamer and steam over medium heat for 10 mins until done.

Tuesday, September 12, 2017

Bubur ChaCha 摩摩喳喳

Bubur ChaCha is one of my favourite dessert of all! Love this colourful bowl of sweet fragrant coconut broth with homemade chewy tapioca pearl balls, taro, sweet potatoes and sago pearls! I always prefer to serve it chilled, so sinfully delicious which I do not mind putting on pounds. 😅😜

Homemade tapioca pearl balls using fresh pandan juice, bluepea flower juice and cranberry puree. It is an easy to job just to add artificial food colouring into dough. But I prefer to make it au natural which takes a little effort to extract the natural food colours from plants and fruits. 


(A) Tapioca Pearl Balls
  • 100gm tapioca flour
  • 60-80gm boiling liquid (pandan juice, bluepea flower or cranberry puree)
  • 2 tbsp fine sugar

  1. Add flour into mixing bowl. Pour in hot boiling liquid. Use a spatula, quickly mix the boiling liquid and flour. Knead till dough is soft and pliable. 
  2. Cut the dough into long strips. Roll them into long tubes and snip it diagonally or small cubes. 
  3. Bring a small pot of water to boil. Add in cut dough and cook until they float onto the surface. 
  4. Drain the cooked tapioca pearl balls and pour them into a bowl. Add in fine sugar and toss quickly with a spoon. Set aside to cool down. Repeat the process with other coloured dough.

  • 300gm taro, peeled and diced into 1 cm cube
  • 300gm sweet potato, peeled and diced into 1 cm cube
  • 50gm sago pearls
  • 200ml Ayam brand coconut milk
  • 60gm sugar
  • 4 blades pandan leaves, knotted
  • 1/2 tsp salt

  1. In a small pot, add water and bring to boil. Add in sago pearls and cook until almost transparent. Drain and rinse thoroughly and pour the sago pearls into a bowl with some water. Set aside. 
  2. Add 1.2 litre water in a medium pot. Add in pandan leaves. Bring to boil. Add in cubed taro and cook for 10 mins.
  3. Add in cube sweet potatoes and cook till tender. Add more water if necessary. 
  4. When the taro and sweet potatoes are softened, add in sago pearl, coconut milk and salt. Do not let the mixture to boil.
  5. Pour in all the tapioca pearl balls with the sugar syrup and mix well. Add in sugar to taste.
  6. Cool down slightly before serving or serve chilled.

Monday, September 11, 2017

Coconut Marble Pound Cake

Moist and tender pound cake infused with coconut milk with a little marble pandan flavour in between the cake, perfect cake for a lazy afternoon tea break! My kids could not wait to taste a slice after their lunch! 

  • 175gm unsalted butter
  • 180gm fine sugar
  • 3 eggs
  • 225gm cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 6 tbsp shredded coconut
  • 175ml Ayam brand coconut milk
  • 1/4 tsp pandan paste
  • 4 tbsp Ayam brand coconut milk
  • 2 tbsp shredded coconut (steamed lightly with a pinch of salt)

  1. Sift flour, baking powder and salt. Set aside. 
  2. Using a electric whisk, cream butter and sugar until light and pale.
  3. Beat in eggs, one at a time, until well incorporated. Mix in vanilla extract. 
  4. Using low speed, beat in sifted flour mixture and alternate with coconut milk until well combined. Beat in shredded coconut.
  5. Remove 1/3 of the cake batter and fold in pandan paste.
  6. Ladle the plain and pandan cake batter alternately into a lined loaf pan. Bake in preheated oven at 160 deg cel for 50 mins or until a skewer inserted comes out clean.
  7. Remove cake from oven. Use a metal skewer, pierce the surface of the cake all over. Drizzle in coconut milk and scatter shredded coconut over. Allow to cool in pan for 10 mins. Unmould onto wire rack to cool down completely before slicing.

Saturday, September 9, 2017

Chicken Rendang

Compare to the beef rendang I've cooked previously, this chicken rendang is much simpler as it can be cooked within 30 mins (excluding preparation time)! As I want the flavours to further develop, I've prepared the dish in the afternoon and served only at dinner time. Glad that everyone enjoyed this rich and flavourful chicken rendang!

Ingredients for spice paste

Chicken Rendang
  • 1.5 kg chicken parts
  • 200ml Ayam brand premium coconut milk
  • 2 cups water
  • 130gm fresh grated coconut
  • 2 small turmeric leaf, shredded
  • 2 tsp salt
Spice paste
  • 5 stalks lemongrass
  • 120gm shallots
  • 5 cloves garlic
  • 10 dried chilli, softened and deseeded
  • 10 chilli padi, deseeded
  • 40gm ginger
  • 20gm galangal
  • 15gm turmeric

  1. Combine chicken pieces with spice paste, coconut milk, water and turmeric leaf, except grated coconut. Bring to a boil and lower to medium low heat and simmer for 30mins, lid on.
  2. Meanwhile in a clean pan, toast the coconut until dry, fragrant and golden. 
  3. After 30 mins of simmering, put toasted coconut and salt into the pot and increase heat to medium to reduce the gravy. Stir occasionally until mixture is moist and fragrant.
Recommend you to try this flavourful steamed rice to go with the chicken rendang, is a perfect match! Takes a little effort for the preparation, mostly draining and steaming the rice 3 rounds to get it perfectly done. But is all worthwhile!

Nasi Dagang Terengganu 
  • 400gm jasmine rice
  • 100gm glutinous rice
  • 5 shallots, thinly sliced
  • 1 heap tbsp thinly julienned ginger
  • 1 tbsp fenugreek
  • 200ml Ayam brand coconut milk
  • 1 tsp salt
  • 1/2 tsp sugar
  1. Rinse both rice and soak for 5 hours together. Drain the rice well in a colander.
  2. Steam the rice for 15 mins and transfer to a big bowl. Wash the rice with clean water and drain. Drain in colander again. Steam for another 10 mins.
  3. Place fenugreek, shallots, ginger, coconut milk, salt and sugar into a big bowl. Pour the hot rice into the big bowl and toss to combine. 
  4. Steam the rice again for 10 mins. Let the rice rest for 30 mins before serving. 

Wednesday, September 6, 2017

Beef Rendang

Awesome tasty looking beef rendang! My kids could not stop scooping the thick gravy over their rice! I've actually tone down the spiciness so that they could enjoy this tantalising dish. My the other half frowned again when saw this dish being served as he's not a fan of beef, the only odd one out in our family. 😓😅 I've gave a portion to share with my neighbour and she commented this was the best beef rendang she ever tasted! hahaha I'm so flattered by her feedback. 

toasted grated coconut a.k.a kerisik which is a must in rendang dish!

Beef Rendang
  • 1 kg beef shin and shank, cut into chunks
  • 375gm Ayam brand pure coconut cream
  • 2 stalks lemongrass, halved and bruised
  • 200gm homemade spicy rempah 
  • 3 tsp garam marsala powder
  • 10gm coconut sugar
  • salt to taste
  • 100gm freshly grated coconut

  1. Heat 2 tbsp oil in a deep casserole. Add rempah,marsala powder and lemongrass, saute for  2 min.
  2. Add in beef chunks and fry for 5 mins. Add in coconut cream and enough water to submerge the beef. Bring to boil. Cover and lower heat and allow to simmer for 2 hours until the meat is tender. Stir the mixture in between to prevent scorching at the bottom.
  3. Meanwhile fry the grated coconut over a dry and clean heated pan over medium low heat. Stirring continuously until the grated coconut turn golden brown. Remove from heat. Pound the  toasted grated coconut to release its oil. Set aside. 
  4. Check the pot of stew beef. Add more thin coconut milk if liquid reduce too much. Add kerisik, sugar and salt to taste and continue to simmer for a while till meat is completely tender. Remove from heat and serve with hot rice.

Fragrant Mixed Spice Rice
  • 300gm long grain rice
  • 1 tbsp oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 3 shallots, sliced
  • 5 cardamon
  • 1/2 tsp turmeric powder
  • 1 lemongrass, halved and brusied
  • 2 blades pandan leaves, knotted
  • 120gm sweet corn kernels
  • 1 tsp chicken stock powder
  • 1 tsp pepper
  • 300ml water
  • 100gm mixed raisins

  1. Wash and drain rice thoroughly. Set aside.
  2. Heat oil and butter in a pan. Add garlic, shallots, cardamon, turmeric powder and lemongrass and saute till fragrant.
  3. Add in rice and sweet corn kernels and fry for a minute. Stir in seasoning.
  4. Transfer the rice mixture into rice cooker. Add in pandan leaves and water. Cook according to your rice cooker instructions. Fluff and stir in mixed raisins. Serve.

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