I Thought It Was A Chinese Fritter..–Vietnamese Hollow Donut or Hollow Bread (Bánh Tiêu)

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INTRODUCTION

When I first saw the picture in a Vietnam recipe site, I didn’t realize that Chinese do not have this fried fitter. In fact, I thought it was some sort of fritters that was commonly sold together with You Tiao and Butterfly You Tiao (a type of Chinese deep fried dough fritters). However, after I prepared this, I asked my friends about this fritter, apparently most have not been able to give a name. However, they are kind enough to provide me the names of a few Chinese fritters that were very close to the one I have prepared.

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My friends was asking if there was any fillings inside. I said none, it is just hollow. They told me the one with red bean fillings is called Red Bean Fritters (“豆沙油饼“)。Another want is asking if there was any 5 spice powder, I told them no and this I know, the type with 5 spice powder is called Salty Fritters (“咸简饼“)。 At the end, I have decided to give up researching any further and follow the Vietnamese name of Hollow Donuts (Bánh Tiêu).

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Though the name is Vietnamese, however, the taste is exactly like the the other Chinese fried dough fritters as the ingredients are basically the same. I do not have a lot of picture for these fritters as it is our snack and it had been “snatched” away before I have time to take my picture.

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WHAT IS REQUIRED

Recipe adopted from: http://www.vietnamesefood.com.vn

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  • 400 grams of plain flour (or bread flour which I believed will produce better results)

  • 80 grams of sugar

  • 200 ml of water

  • 1 tablespoon of cooking oil or vegetable shortenings

  • 1 teaspoon of baking powder

  • 1 teaspoon of instant yeasts

  • 1/2 teaspoon of salt

  • Adequate sesame seeds for coating

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STEPS OF PREPARATION

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  • Mix the yeast and 1 teaspoon of sugar in the lukewarm water. Set aside for 10 minutes and see if there are some bubbles (froths) formation. If there are no froth formation, it means the yeast is death and you have to change the yeast.

  • In a machine mixing bowl, place plain flour, remaining sugar and baking powder. Slightly stir and make a well in the centre. Add in the yeast solution and use the spoon to slightly stir it.

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  • Use a the machine’s dough hook and use slow speed to mix the the dough for the first 2-3 minutes and continue to use medium speed to beat for 5 minutes. Add in vegetable shortening or cooking oil. Use high speed to beat until the dough is smooth which will take approximately 15 minutes.   (note that you can use hand to knead the dough also if you prefer not to use the machine)

  • Take out and knead it for 1-2 minutes and shape it like a ball and let it proof for at least 45 minutes or when the size doubled.

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  • Take out the proofed dough, punch to let the air escape. Lightly knead for 1-2 minutes and divide into 10-20 equal balls. Coat with sesame seeds and let the balls proof for about 20-30 minutes. (Note that in this illustration, I have opt to make it into 10 balls which is slightly bigger than the one sold in the stalls, therefore, I would suggest to divide it into 15-20 balls).

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  • Heat up about 5 cm high of oil in a frying pan. Take a small piece of dough and drop to the hot oil and see if the dough starts to expand and float. If yes, the oil is ready.

  • Use your hand to flatten the dough to about 0.5 cm thick and put it into the hot oil.  Use a chopstick to flip it continuously and you should start to see the dough puffing up. Continuing doing so until the fritters are golden brown in colour. Place on a rack and let the fritters cool down.

  • Best serve immediately after it is cool.

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Note that the puff may become flat after it cooled. This is common as the dough do not have anything such as eggs to support its structure. Depending on your shaping, you should have a hole in the fried fritters. If your shaping is not perfect or do not have adequate time to proof, they may be no hole but the taste is equally fabulous like the sweet “butterfly fritters” you purchase in the stores.

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CONCLUSION

Vietnam is the neighbouring country of People’s of China. Obviously, Vietnamese cuisines will be influenced by Chinese cuisines and vice versa. This hollow donuts or hollow breads (as some Vietnamese called it) are definitely worth a try. In my humble opinion, it had no difference with the Chinese salted fritters “ham chim peng” except it is sweeter and do not have 5 spice powders. Do try to prepare and let me know if this suits your family’s taste buds.

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Lastly, I have pleased to share with readers the new “RECIPE INDEX” which have more than 150 over cuisines since I started the blog on 30 April 2013. This index have incorporated all the recipes that are either in this blog or in Guaishushu’s Facebook Page. You may want to take a look. It will be constantly upgraded and bookmark it for your future reference. Thanks for your kind support.  Cheers and have a nice day.

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What I Cooked Today Series (Special Post)- 2013 Mid Autumn Festival

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INTRODUCTION

I have not forgotten about this series –  “What I Cooked Today Series”! I have discontinued for a while because I am a vegetarian and the dishes were usually cooked by my mother in law who is visiting me. Therefore, I can’t claim the credit of the dishes cooked if I posted it.

Well this series will be starting soon in one two weeks time after end of my vegetarian diet. This year, I have calculated wrongly about the starting date of my diet, therefore, I am having slightly more than 2 months of vegetarian diet and it was pointed out by my neighbour when I keep on rejecting her meat dishes. She asked curiously why the diet is so long this year, she said it cannot be ! I asked my wife to recalculate again and yes, we are wrong as both of us are not that concern about anniversary dates.

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Yesterday is the Mid Autumn Festival, one of the very big festivals for the Chinese worldwide. Even People’s Republic of China’s government have declared this day as a holiday in recent years. Usually, in big festivals, family gathering and get together is very important.

I only confirmed to invite my nephew’s family for dinner yesterday morning and I told them that I would only cooked what I have at home. As they are my very close relatives, I need not really concerned about what I should cooked as he have been staying with me for the past few years. I did not have the time to plan for the meal as I have to take care of the kids and I have to rush out my report for Eight Treasure Porridge.

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I only started cooking at 4.00 pm in the afternoon. I looked at the fridge, I have some tofu, one pumpkin, one luffa, some chicken fillets, some asparaguses, minced meats, chicken thighs, drumsticks and fish fillets.

What influenced my dish menu last night was what I perceived what my family members like to have. I know anything soft and silky will be welcomed by them, so tofu and pumpkins would be good choices.

While the family always have bitter gourd with minced meat, but luffa with minced meat is something new to them. In addition, my kids loved luffa so luffa with minced meat was in the menu.

Preparing these two dishes had resulted some mesh pumpkins, minced meat and tofu left, therefore, I have decided to turn these 3 ingredients into  a dish.


PORK STUFFED LUFFA (丝瓜酿肉碎)

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This is a dish adapted from pork stuffed bitter gourd (苦瓜酿肉碎). The luffa was first de-skinned, and cut into 2 cm chunks. Make a hole in the centre and set aside. Minced pork were marinated for about 10 minutes with sesame oil, corn flour, light soya sauce, flavour enhancers, sugar, pepper, chopped coriander leaves and chopped winter vegetables. Stuff the minced pork into the hole of the luffa chunks, placed it in a serving plate nicely and put a goof berry on top of minced meat for garnishing. Before steaming, put some water in the plate of the meat stuffed luffa. (A bit of water is important as it will speed up the process of cooking the luffa. The luffa will be “water bathed” causing it easier to get cooked). Steamed for about 20 minutes or until your luffa is soft.  More juices will be secreted out and these gravy was very tasty as it was essentially a meat and vegetable broth.  You can put some corn starch to thicken this juices if desirable.

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TOFUS SAIL IN PUMPKIN SEA (豆腐金瓜海)

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I have to admit that I do not know how to name this dish. Since it looks like a seas of mashed pumpkins, I  named this as “tofu sail pumpkin seas”. Firstly, I cut opened a pumpkin, de-seeded and steamed the pumpkin until the pumpkin was soft. I then scratched out the pumpkin flesh, put some sesame oils, salt, mushroom concentrate, mixed well and let the mashed pumpkin to cool.

Two packets of tofu’s were cut into 8 pieces and arrange in a serving plate. I used a teaspoon to make a hole on the tofu, put some mashed pumpkins to cover the hole. Use the remaining pumpkin to put beside the tofu and steamed for about 10 minutes. Surprisingly, the tofu and pumpkins really blends well.

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MINCED PORK FRIED WITH MASHED PUMPKINS AND TOFUS (山寨蟹粉豆腐)

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From the above two dishes, I have some mashed pumpkin left , some tofu left (from making a hole in the tofu cubes), some minced meat left (as I have prepared one package of minced meat for the luffa dish, therefore, I still have about half of the minced meat left). With these 3 ingredients, I have decided to mash the tofu and fried these 3 ingredients together.

I first stir fried some spring onion (white part) in a frying pan of hot oil until aromatic, followed by the minced meat and once the meat was 50% cooked, add the mesh pumpkin and mesh tofu. Stir fried for another 2-3 minutes, add white pepper, sugar, light soya sauce and salt and it become a rather presentable dish..like the famous Shanghai dish, “Tofu With Hairy Crab Roe”. Therefore I have named this dish in Mandarin the “Fake Tofu With Hairy Crab Roe”.

The dish was very tasty and smooth, it is well liked by the kids because of the aromatic spring onions.  I have placed the cooked dish in the empty shell of the pumpkin for serving.

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BLANCHED ASPARAGUS WITH CHICKEN FILLETS (芦笋鸡柳)

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This is really an easy dish.

Asparagus were de-skinned (depends on whether it is too mature or not) and cut into same length. Chicken fillet were first cut into the desired sizes, marinated with sesame oil, pepper and light soya sauce for about 10 minutes,

Have a pot of boiling hot water, drizzle a few drops of cooking oil and pinches of salt. Get ready a serving plate and put some oyster sauce on the plate.  Blanched the asparagus in the hot boiling water for 3 minutes and dip in icy cold cooked water.

Place these asparagus neatly in the serving plate on top of the oyster sauce. Coated the chicken fillet with some corn flours and blanched the chicken fillets in the hot boiling water for about 5 minutes. Scoop out and placed on top of the blanched asparagus. Sprinkled some fried shallots on top of the chicken and the dish was done.

This was definitely an easy and healthier dish as it involved no frying like the traditional method. Though I did not taste the asparagus but I can tell you that it was sweet as all the juices were being sealed inside the asparagus via blanching method of cooking.

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CENTURY EGGS WITH PICKLED GINGER (皮蛋酸姜)

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This dish was usually treated an appetizer in Chinese full course dinners and did not really need any preparation. As I have quite a lot of pickled ginger left from my demonstration in Guaishushu’s Page, therefore, I have decided to prepare this dish as an appetizer. You may want to learn about how to prepare the pickled gingers HERE.


POMELO (柚子/文旦)

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When I was young, we did not celebrate Moon Cake Festivals with pomelo.

However, in recent years, it seemed that it is very common that pomelo became one of the festival fruit  during the  Moon Cake Festivals. I checked the internet, pomelo have the syllables as “have kids” (有子)in Mandarin, therefore, having pomelo means that it will bring you luck in conceiving a kid. Well, definitely not for me.

It is my usual way to de-skin my pomelo like what is in the picture to make it easier for my kids to eat. Therefore, all my kids loves to eat pomelo as they do not need to peel the internal white membranes separating the lobes in the fruit. They have been pampered, Unlike me, I never like to eat pomelo when I was young because of the difficulty to peel of the internal white membranes.


GREEN DATES (甜枣)

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This is nothing to do with this festival. I just spotted in the supermarket a few days ago and I really love these green dates. I always called it mini apples. In my humble opinion, it taste like apples and is a one bite size. I am able to finish one box within a day. I don’t know but I do believe it is a very healthy snack, much healthy than any carbohydrates and sugar loaded snacks. Yesterday, it was served together with pomelo after dinner.


MOONCAKES (月饼)

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I have a few boxes of moon cakes and I have decided to  serve a durian moon cake that my nephew gave me from the international “Three” Seasons Hotel.  However, I am rather disappointed with the moon cakes. Put in bluntly, it is just pure durian flesh wrapped in snow skin. When you eat the moon cakes, it is very soft and just like when one is eating fresh durian (though it don’t taste that fresh any more after so many days).

It was definitely not cheap and my nephew told me even after discount, one small moon cake cost SGD 12. I honestly believed that should I received the moon cake earlier, I will be able to replicate the moon cake  .. and how much is one durian is this season? May be 3 durians for SGD 10?  Well the one below is equally disappointing as they have incorporate orange flavour in the lotus seeds fillings.

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Lastly, I hoped that you like my cooking adventures today and unlike previous festivals, I have cooked something very simple. In other festivals, majority were meat dishes and I managed to locate an old picture in my Facebook to share with you. This was taken by one of my nieces in 2012 to celebrate Chap Goh Me (元宵)during Chinese New Year.

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Have a nice day and cheers.

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After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

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INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

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All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

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Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

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WHAT IS REQUIRED

For Biscuit Crust

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  • 150 grams of plain sweet biscuits

  • 50 grams of melted unsalted butter

For Fillings

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  • 500 grams cream cheese (at room temperature)

  • 125 grams caster sugar

  • 80 ml (1/3 cup) lemon juice

  • 315 ml (1 1/4 cups) of creamed (whipped)

  • 250 grams of red dragon fruit (meshed and become puree)

  • <font face="Microsoft PhagsPa"3 tablespoons of gelatine

  • 1/3 cup of water

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STEPS OF PREPARATION

Preparation of biscuit crust

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  • Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

  • Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

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Melting the gelatine and preparation of red dragon fruit purees

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  • Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

  • Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

  • Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

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  • In a standing mixer, whipped the cream until firm peak form and set aside for later use.

  • Using the same mixing bowl, put sugar and softened cream cheese.

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  • Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

  • Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

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  • Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

  • Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

  • Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

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  • Lightly tap or shake your baking tin and you will see patterns start to evolve.

  • Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

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CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

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It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

Hope you like the post today. Cheers and have a nice day.

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Agar Agar is not the same as Agak Agak… Agar Agar is Red Algae !!

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INTRODUCTION

Agar Agar is a Malay word for red algae, apparently it has been accepted as an English word. It is hard for a lay man like me to explain agar agar, so  as usual, I will quote Wikipedia’s explanation of agar agar for reader’s understanding.

Per Wikipedia:

“The word “agar” comes from agar-agar, the Malay name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as kanten, China grass, Japanese isinglass, Ceylon moss or Jaffna moss. 

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into moulds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake. “ (Source: http://en.wikipedia.org/wiki/Agar)

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Agar agar is one type of traditional dessert commonly found in Singapore and Malaysia. It is easy to prepare and is a common item being served during Chinese New Year and other festivals. To make it requires no complicated kitchen utensils, just need to boil and mould. Traditionally, households used dried agar agar as shown in this illustration as the raw ingredient. However, in recent years, most households have started to use agar agar powder instead of dried agar agar.

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Traditionally, due to the lack of weighing scales, sophisticated kitchen utensils and written recipes, housewives usually prepare agar agar based on words of mouth using common kitchen items such as cups as the unit of measurement.

I was told that previously, the recipe is 1 cup of soaked agar agar will requires 1 cup of sugar and 1 cup of water. I liked this type of simple ratio recipe, however, when I tried out, it just turned out to be extremely sweet and tough.

Well, that type of recipe may not be acceptable nowadays since we have so many resources available. In olden days, the challenge to make a good agar agar is to get hold of the correct ratio of water to agar agar. The end product shall be slightly chewy and not to soft like the current jelly. In order to achieve such texture, housewives some times dried their agar agar under the sun. They believed that the less water content in the agar agar, the better it is. In fact, some house hold cut it into one bite size, dried it under the sun until it is very chewy, store in a container and eat it as a snacks or sweets!

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In recent years. preparation of agar agar is not entirely based on texture since all ingredients can be measure rather accurately. It is rather easy but the challenge had shifted to the colour combination and moulding. If you have the relevant mould, you can create your own design based on your creativities. One of the most trendy agar agar moulding will be agar agar moon cake where the agar agar were mould into a moon cake shape. Inside the agar agar moon cake, there is a yellow colour balls resembling the egg yolk.

Again that is deal with planning, making and moulding. It can be rather stressful if there are no prior planning on the colour selection and mould selection. Of course, it can be as simple as just a single colour one flat piece of agar agar. The taste will definitely be the same but of course it is less impressive to your guest.

This illustration will only provide you with the simplest layered agar agar procedures. You can chose your own colour and shape of your mould. I have use some heart shape mould and the colour is purely selected for this illustration only. At home, we will not go until this extent and usually have one to two colours plus 2-3 layers of agar agars.

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NATURAL COLOUR SELECTION

There are a lot of natural colour available and you can totally throw away the artificial colouring, if you wish. Suggested colours are:

  • White and milky – condense milk, coconut milk, fresh milk
  • Chocolate – instant coffee paste, chocolate  paste or powder
  • Red colour – red colour dragon fruits paste
  • Yellow – mango paste
  • Green – pandanus paste
  • Violet or blue – pea flowers
  • Purple –black currant drink
  • Red – strawberry paste
  • Dots in the agar agar –  dragon fruits

Besides the above colours, many varieties of cut fruits can also be included. For example, yam cubes with coconut milk is a good combination. Coffee with milk is another welcoming combination to make into agar agar. Canned Longan or lychee with black currant flavoured agar agar is also a presentable dessert. All this is very much depend on reader’s creativities to prepare one that is acceptable to the guest or family members.

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WHAT IS REQUIRED

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I have intentionally left out the quantities as it is best that you follow the instruction on the the package of agar agar that you bought. Be it dried agar agar strips as shown above or agar agar powders, they will have detail instructions on the quantity of water required. It is best that you follow these instruction as every brands of agar agar will requires different liquid to reach the desired textures.

  • 1 package of agar agar strip (about 38g)
  • Some water (refer package)

  • Some sugar (refer package)

  • Some permitted food colouring of your choice or the type of natural colouring ingredients as mentioned above.

  • Some moulds of your preference

  • Few leaves of Pandanus leaves – bundled (optional)

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STEPS OF PREPARATION

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  • Wash the dried agar agar by soaking in clean water for 1-2 minutes.

  • In a pot, put in the water as stated in the package and add dried agar agar. Use medium heat to bring the water to boil. Continue stirring until all the agar agar are dissolved.

  • Add in the required sugar into the agar agar solution and stirred until dissolve. Turn the heat to the minimal. You just need the heat to prevent the agar agar from solidifying while you do the layering. Alternatively, you can put your agar agar in a big basin of hot water.

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  • Take out some container of your choice, add in your preferred colouring and  pour into the mould.

  • Once done, put it in the freezer or chiller or under the fan and once it is set on the top, you can pour the second layer. How long will it take will depends on your room temperature, the concentration of your agar agar and the types of you container. For my today’s illustration, it is rather fast because the container is very small and my agar agar is quite concentrated.

  • Repeat the same for different layers until all the agar agar were used up.

  • Put in the fridge for another 10-15 minutes.
  • Remove from the mould, cut into your desired size and shape and put in your preferred serving plate.
  • Best served cold as a dessert.

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CONCLUSIONS

This is extremely simple. It is best that you based on what is stated in the package label to prepare the agar agar. Different brands will have different instructions.

Though this illustration is using traditional dried agar agar, you can use agar agar powder instead. The price for both dried agar agar and agar agar powder is rather economical and in my humble opinion, it is still a good choice of snacks or desserts. Variations are many and you have full flexibility to choose your desired flavour, colour and moulding. You guest will surely be impressed by your creativities.

Try this traditional Asian dessert and I am sure you wouldn’t regret preparing it. Hope you like the post today. Have a nice day and cheers.

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Can I Have A Moon Cake That Is Not Round? Hmmm.. Try Short Crust Pastry Moon Cake

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Chinese Mooncake Festival or Mid Autumn Festival is arriving soon on 19-9-2013 (or Chinese Lunar Calendar August 15) and I think most bloggers will blog about moon cakes. There are many many moon cake recipes in the internet and there is no way for me to blog something that I am rather unfamiliar due to my poor shaping skills of moon cakes .

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This year I have a few attempts to shape the moon cake but not really successful. It cracked terribly and I have told members in my Facebook Group“Food Bloggers and Foodies United” that I am not going to issue a post on moon cake I totally do not have any confidence to share with readers about the making of moon cakes.

The next day after I issued the post, one of my relatives gave us a pack of moon cake from Kluang, Johor Malaysia. In the box, it was written clearly Shanghai Moon Cake, and what shocked me is that the shape is elongated and some called it a mouse shape.

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Sorry for my limited knowledge, I never seen Shanghai moon cake in this shape. I posted in my timeline and asked my friends what is that. Surprisingly a number of friends from Southern Peninsular Malaysia knew about this shop and ever tasted this special moon cake before.

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The next day, I cut it and ate a slice, I felt that the taste was very familiar. It resembles the short crust biscuits with the normal moon cake fillings. Therefore, I told my friends that I wanted to pursue another baking adventure based on what I tasted and I wanted to try to “reproduce” the moon cake that I received.

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That morning, there is no body in my house except myself. I just simply pick a short crust pastry recipe and start my adventures. Actually, the short crust pastry resembles the pineapples tart pastry. However, in this illustration, I made a mistake by including sodium bicarbonate (baking soda) in the dough. I shouldn’t need to include this as the fillings will expand when heated and the baking soda make the crack bigger that I do not want to see.

Putting that aside,  I would say that this pastry, or pardon me formally called it “SHORT CRUST PASTRY MOONCAKE” , is definitely worth trying. The soft filling blends extremely well with the melt in the mouth pastry wrapping it. Unlike other moon cake,  it is buttery in flavour and that make me wanted to share with readers this “funny” pastry aims at those who are adventurous to try out new ideas.

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But I have to highlight that, it is just like any pastry, it can’t keep for long. It is best to consume it within two to three days of making it. The wet fillings will make the short crust slightly soggy if you do not consume on time. Well, that is my frankest opinion and I do hope that readers have some confidences on me by baking this short crust pastry moon cake and share with me if it is up to your expectations.


WHAT IS REQUIRED

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  • 80 grams of salted butter, cut into cubes and keep in fridge waiting for later use.

  • 2 eggs lightly beaten

  • 400 grams of self raising flour (sifted)

  • 80 grams of sugar powder

  • 600 grams of moon cake fillings of your choice (in this illustration, I have used both the green tea paste and red bean paste).

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STEPS OF PREPARATION

Pre Preparation

  • Pre-heat the oven to 180 degree.

  • Get ready a baking tray with a piece of baking sheet.

  • Divide the moon cake fillings into 3 portions and roll it into an cylindrical shape of about 6 inches long.

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  • In a big mixing bowl, put in your sifted self raising flour, sugar powder. Add the butter cubes from the fridge. Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast. This resembles the preparation of scones and your can refer HERE.

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  • Make a whole in the centre put in the beaten eggs.

  • Use a fork or a knife to slightly mix the batter. Once the eggs and the flour have form a dough, transfer the dough to a table and knead for 1-2 minutes to ensure it is well mixed.

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  • Divide the dough into 3 portions. In my illustration, my dough weighed about 220 grams per portion.

  • Use a rolling pin to roll the dough in a floured surface into rectangular shape of about 10 inches x 5 inches.

  • Place your moon cake filling on top of the pastry, close the longer ends and roll follow the shape of the fillings.

  • Close the other two ends and ensure the edges are closed.

  • You can reshape to any shape that you want. However, I have opted to use the shape as shown above. Alternative shape is round shape. However, round shape is difficult for serving. So I opted for the oblong shape.

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  • Place the dough in the baking tray. Use a sharp knife to lightly cut lines on top of the dough.

  • Have the first egg wash and send to the oven and bake for 15 minutes.

  • After 15 minutes, take out and have a second egg wash. Baked for another minutes 10 and the moon cake is done.

  • For egg wash, hand beaten 1 egg yolks and add 2 big table spoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the dough.

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CONCLUSION

This is another way of serving the moon cake though traditionally, moon cake must be round resemble the moon. Whether this can be called moon cake or other name is up the discretion of the readers.

This moon cake was prepared using short crust pastries and the buttery taste of the pastry is totally different from traditional moon cake but it blends well with the traditional moon cake fillings. It is good to be served as a tea time snack item.

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I hope you enjoy my baking adventures for making this special shape moon cake inspired from the famous Kluang moon cake shop in Malaysia.

This recipe was included in Page 15-17 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today and do join me in the baking adventures. Bake one for yourself and tell me if it suits your taste buds. Have a nice day and cheers


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Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

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Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of the starch and onion. I put everything in the wok, boil until the meat is soft and add the starches. Of course, it was not as fragrant as what my father have prepared but it saves some times.. Kids start to like this starchy soup. Personally, I prefer the yam or taro version but shelve the idea as kids still dislike the taro.

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INTRODUCTION

I seldom have soup recipe in this blog except salted vegetable duck soup, a well known traditional Chinese soup for Malaysian and Singaporean Chinese.  Of course I have many other soup preparation illustrations such as bitter gourd and pineapple pork rib soup, double mushroom chicken soup, sweet corn pork rib soup and many more at Guaishushu’s Facebook Page under the index start with “S”.

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Today, I will share this special soup which is a comfort food with nostalgic and sentimental feelings for me.  I am still in doubt its origins and totally unsure if other families are cooking this soup, not at least my circles of friends. It is hope that via this post, some readers will be able to tell me the origin of this soup!

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This is a “strange” soup cooked by my late father. Not even my late mother cook this soup as she said it is a bit laborious to cook this soup.

In fact, the ingredients and cooking method have influences of both oriental and western method of cooking. Talking about this soup, I am sure my brothers and sister in laws can recall about the soup. It can either be cooked with taro or  potatoes. What we usually cooked is with yam or taro and I knew my sister in laws still cook the taro version of this soup as at today.

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The potato version of soup what is always in my mind. When I told my mother in law that I wanted to cook this soup, she looked at me unbelievably and she thought that I am cooking ABC soup, a soup that were cooked using carrot, potatoes and onions. I told her no, it is a pure potatoes soup!

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WHAT IS REQUIRED

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  • 250 g of potatoes cut into big chunks

  • 250 g of onion cut into a quarter

  • 250 g of pork ribs

  • 6 cups of water

Thickening starch

  • 50 g of sweet potatoes flour

  • 400 g of water

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STEPS OF PREPARATION

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  • In a big soup pot that can accommodate at least 10 cups of water, put some water adequate to cover the pork ribs.

  • Blanch the pork ribs until the outer layers is slight cooked. Throw away the water.

  • Wash the pork ribs under running water to get rid of any blood clots and add in the cut potatoes. Add in 6 cups of water and bring to boil under high heat. Once boiled, turn to medium heat and continue boiling until the potatoes and meats are soft. This will take 15-20 minutes. You can just let it boil until your next step is ready. Change to low heat if necessary.

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  • In another sauce pan, add in 1 tablespoon of oil, add in the cut onions and fried until the fragrance of onion start to spread.

  • Put in the sweet potatoes starch and cook under low heat, Stir fry until the flour turned into a lump and become colourless. Note that the main reason of cooking this way is to give the flour some flavour of onions. If you add directly to the soup, you will find the flour in the soup is flavourless. Well that is how my late father cooked and I do agree to it.

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  • Transfer your cooked starch to the soup and continue boiling until the meat and potatoes of your desired textures.

  • Add seasonings of your choice (flavour enhancer such as mushroom concentrate, pepper, salt, light soya sauce etc.).

  • Bring to boil and once boiled, off the heat and garnish with herbs of your choice. Preferably served hot with rice.

WHY THIS SOUP IS UNIQUE?

The soup has the oriental elements because it is cooked with normal cooking oils used by Chinese home cooking (instead of butter or olive oils) and pork ribs and flavour using the Chinese condiments. In addition, the thickening is using Chinese cooking ingredients sweet potatoes starch. It is definitely more watery and less creamy than Western soup! The final soup still maintain the shape of the potatoes, pork ribs and even onions. It complements the dryness of the white rice.

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On the other hand, it is unusual for Chinese to use potatoes to cook soup. Besides ABC soup, most Chinese households do not use potatoes to cook soup. Besides this unusual ingredient, Chinese soups usually do not use thickening agents in soup with the exception of some special soups such as shark fin soups and sweet and sour soups. The soups, in traditional sense should be watery and clear (or whitish colour due to the meat essence in the both). Thickening agents are used in many Chinese dishes including braised dishes, noodle dishes , vegetables dishes, egg dishes, bean curd dishes but not in soup dishes.

For purposes of further illustrating this soup may have Western influences, I have took out portion of the soup and added plain flour (wheat flour as you used for making cakes) and some creams.

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This is what the end product looked like and in fact, my kids do not mind this soup after adding of cream and wheat flour. My boy says that the soup is very creamy like cream of mushroom soup that he used to have in Western restaurant.

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CONCLUSION

Having a post on this particular soup brings me  lots of fond memories and sentimental feelings, making me wanted to know more about my late father. We did not really communicate much due to very traditional Chinese family upbringings whereby we were not encouraged to ask about what the adults are doing. Communication was always unidirectional. However, if he was still available, I would know how to tackle the issue and “fished” out his thoughts!

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It is a soup that none of friends knew. It is neither Western or Oriental style of soup. It is a mixture of both. Where my late father learned the cooking of this soup was really a mystery (in my humble opinion). He hailed from China and could not read or spoke ABC not to mention exposure to Western cuisines. The only remote reason that I could think of was due the influence of British colonization of Sarawak until late 1940’s  and at that time, he was a teen.

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Hopefully by having this post, some of my readers from any  parts of the world can share with me, if you have ever tasted exactly soup cooked in this manner and what do you think is the origin of the soup. It is also hope that my readers will try out this soup and let me know if it suits your taste buds. Thanks and have a nice day.

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

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INTRODUCTION

This will be a straight forward short post.

A light, sweet and smooth desserts that will made me hard to resist whenever this dessert was served. It is a flexible dessert and if you wish, you can add in additional ingredients such as gingko nuts or lotus seeds. However, I have opt to use peanuts as I have never like the taste of gingko nuts. The peanuts blends equally well in the soup and in fact, in my humble opinion is a much better combination. The use of pressure cooker had reduce the time of preparation considerably.


 

WHAT IS REQUIRED

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  • 1/2 cup of peanuts
  • 6 pandanus leaves tied in a bunch
  • 1 packet (rather standard size) of dried bean curd sheets specially for desserts purposes.
  • 1 cup of rock sugar or granulated sugar
  • 8 cups of water

 

STEPS OF PREPARATION

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  • Wash the pandanus leaves and tie into a bundle. Set aside for later use.
  • Wash the peanuts and barley thoroughly and put in a pressure cooker and boiled for 25 minutes.
  • Release the pressure and put in the bean curd sheets, rock sugar and candied winter melons and boiled for another 10 minutes.
  • Release the pressure and preferably served hot or chilled.

Variations

Variations can include addition of gingko nuts, lotus seeds and jujubes.  Beaten eggs can also be added to thicken the sweet soup.

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CONCLUSION

  • This is a traditional Chinese desserts that I can never resists. It is easy to cook especially with the pressure cooker. It is a very light dessert, smooth, sweet and suitable for almost all occasion. Barley is researched to have the  capabilities of reducing lower cholesterol levels. Chinese believed that the sweet soup will be good and nutritional to the complexion and skin conditions. It is also believed that pregnant women who have taken this dessert regularly will give birth to a fair and chubby baby.
  • Try to make this simple desserts for your family. Remember that you can always tailor this to suit your taste buds and if you like Gingko nuts, go ahead as gingko nuts is beneficial to you brain and improved your memory.

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Hope you like the simple post today and have a nice day ahead.

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