Tuesday, September 29, 2015

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead.

Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish. So.... show time ! LOL....

It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then.

Ingredients :
500gm  taro, skinned & sliced
300-350gm   roast pork, sliced
3 shallots, sliced
3 gloves  garlic, minced
2 cups   water

Seasoning mixture :
2 pcs  preserved red beancurd with 2 TB red sauce
1 TB  preserved bean paste, minced
2 TB  brown sugar
1 TB  light soy sauce
1/2 tspn  five spice
a pinch of pepper
(combine everything then mixed well)

Method :
(1) first of all, fry the sliced taro/yam till golden brown then set aside.
(2) now, preheat the pan or wok with 3TB cooking oil and saute shallots & garlic till fragrant.
(3) add in the 5 spice powder & continue saute for 1 second then stir in the seasoning and let to cook over medium heat for another 1 second, after that pour in 1 cup water and bring it to boil.
(4) add in sliced roasted pork and let to cook over medium heat for about 10 minutes or till soft.
(5) remove pork from the gravy and set aside, then add in the remaining water and again bring it to boil.
(6) at this point, add in thickening and continue cooking for about 30 seconds.
(7) off the heat, transfer the remaining gravy to fried taro and make sure everything is soaked into gravy.

So after everything is well prepared, its time to get a 7-8" bowl then arrange both meat & fried taro alternately into the bowl.

Pour in the remaining graving onto the meat & taro then cover the bowl with a plastic sheet. Finally, steam for an hour.

Well, its all ready to serve on the dining table. Boy, it tasted heavenly. Love the taro so much. Enjoy everyone !

Friday, September 25, 2015

Traditional Baked Mooncake With Mochi Filling @ 传统广式月饼

Like every year, we will received loads of mooncake catalogs from all over during the whole mid-autumn festive season. And I've been eyeing on one of those items....*TAG*..... Actually, this is my first attempt making the large traditional baked mooncake. And this year I got to make the large ones just because of the *TAG* mooncake that I was about to try out.

So, here it is the mochi filling traditional baked mooncake ! Just made them yesterday and it needs at least two days to rest before consuming. The mooncake crust will became soft & nice by then. So, it would be just nice for the coming Mid-Autumn festival which falls on this Sunday.

Ingredients for mochi dough :
80gm   glutinous rice flour
20gm  wheat starch
2-1/2 TB  sugar
1/2 tspn  banana essence
150ml   water
2 TB  corn oil

Method :
(1) beat everything till well cooperated then steam for 18 minutes over preheated steamer,
(2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 20gm each and wrap it into red bean filling.

(recipe adapted to here)
Ingredients for plain dough : (7 mooncakes)
150gm  all purpose flour
85ml  golden syrup
50ml  corn oil
5gm  alkaline or lye water

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

Ingredients for chocolate dough : (7 mooncakes)
125gm  all purpose flour
25gm  chocolate powder
85ml  golden syrup
50ml  corn oil
5gm  alkaline or lye water
1 tspn   butter vanilla extract (optional)

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

TO ASSEMBLE
Wrap red bean paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. For wooden mould, knock from all corner to release shaped dough biscuit and place it to greased baking tray.
Bake at preheated oven 165'C for 10 minutes with oven door ajar then remove from oven, leave to cool for 10 minutes then brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.

Note : skip the egg glazing for chocolate mooncake. Brush on some milk instead.
*For dough ~ 47gm & red bean fillings ~ 80gm, Mochi dough ~ 20gm
*Egg glazing ~ 1 egg yolk mixed with 1 tspn milk

Super love this mooncake mould. Absolutely gorgeous !

This mochi baked mooncake going to be a surprise to my guests. Hope you guys will love it too ! Enjoy.

Tuesday, September 22, 2015

Deep Fried Chicken Floss Teochew Mooncake @ 潮州鸡肉丝千层酥皮月饼

I often seen this kind of pastry served at 5 star restaurants. I simply adored how it is done. And after checking out some restaurants' references, I bumped into Shirley's post. Its the Singapore Resort World Sentosa flaky teochew mooncake making workshop. Its totally an inspiration. I have to thank Shirley for sharing it.

I am super excited about it. I have done it again.... I have done it ! The chicken floss is the most wanted ingredients on this mooncake. Its an excellence combination between the sweet & salty if you like chicken floss. Or maybe NO to those who are not so interested in chicken floss. However, most of the feed back is superb.

Ingredients for pastry dough :
Dough (A)
200gm  all purpose flour
30gm  icing sugar
50gm  shortening
100gm  water + 1/2 tspn  vinegar
1/2 tspn pandan extract

Dough (B)
180gm  all purpose flour
100gm  shortening

Method :
(1) mix together ingredients dough (B) till soft dough is formed, set aside.
(2) for dough (A), combine flour& sugar into a big mixing bowl till well mixed, then rub in shortening till everything is well cooperated.
(3) next, stir water mixture into dough (A) dry ingredients till soft & moist elastic dough is formed. Leave to rest for 20 minutes before further process.
(4) now, divide both dough into 2 portions each then wrap dough (B) into dough (A).
(5) flatten the wrap dough by using a roller pin to form a prolong rectangle shape (as picture shown above), then by using your hand, roll dough from the shorter end to the other end like swiss roll.
(6) again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape as well, in the opposite way round.
(7) now, roll the shorter end to the other end to form a swiss roll again.
(8) flatten both swiss roll dough into 10x6" large rectangle shape.

(9) now, place both dough together and cut into half.
(10) again, put the two cut dough together by facing the same direction, as picture shown below.

(11) once its ready, slice the pastry dough around 1 to 1.2mm thick sloping downwards. It gives you bigger & wider pastry in this way.

The pastry dough will look something like this. As shown as the above picture.

Ingredients :
10 pcs @ 60gm   pandan mung beans/dou yong paste
100gm  spicy chicken floss

TO ASSEMBLE :
Simply flatten mung bean paste and fill in 1 tablespoon of chicken floss, wrap to cover everything and shape into ball. Press the ball filling to make sure its firm enough.
Flatten each portion of pastry dough just by the size to cover the fillings (as shown in the picture on the left), then slowly push pastry dough to the end of the meeting point and press to seal everything up.
Finally, fried pastry till golden brown and leave cool.




The layers are clearly seen. Very nice. By the way, this recipe is perfect to use off any leftover mung bean paste or lotus paste.

Preheat the wok with enough cooking oil then deep fried the pastry over low heat

Oh boy, just how could you resist ! Hubby and my guests love it so much. Hope you guys will love it too ! Enjoy.

Sunday, September 20, 2015

Chicken Floss Mochi Suzhou Mooncake @ 鸡肉丝麻糬苏州月饼

This chicken floss mochi Suzhou mooncake is a bit messy. It was cut while its still hot. Its my fault cause I am too anxious to find out the result. My heart beat is running wild when slicing up the thing. Luckily no heart attack ! haha.....

And here is the pastry when it is cut after cooled. You can clearly differentiate layer by layer easily. The bottom layer is the pandan flavour mung bean paste, the middle layer is the mochi dough and the top layer is the meat floss. I am thrilled ! I did it again successfully. Hopefully, I can produce as many kinds of mooncake as possible this year. And all my guests can enjoy all kinds of mooncake throughout the weeks before the mid-autumn festival arrived.

This is simple steamed mochi dough that I made. Please refer the recipe here.

Ingredients for pastry dough :
Dough A
150gm   bread flour
110gm   all purpose flour
4 TB  sugar
100gm  cold butter, chopped
90ml  water

Dough B
150gm   all purpose flour
100gm  shortening

*Egg glazing : 1 egg yolk + 1 tspn milk
*1/2 cup  sesame seeds

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 14 portions.
(3) at the same time, divide dough (A) into 14 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes.
(4) for further rolling method, please refer here, Chinese Pastryor here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) fill in one tablespoon of chicken floss, cover with a piece of mochi then top with 50gm pandan dou yong and sealed it, place the sealing part by facing down。
(7) transfer filled dough to baking tray line with parchment paper,brush on egg glazing and sprinkle on some sesame seeds.
(8) then bake at preheated oven 190'-195'C for about 20 minutes or till nicely brown.

Nice & brown. Don't you love them !  Enjoy & have fun throughout the festive season.

Thursday, September 17, 2015

Longan Red Date Snow Skin Mooncake @ 七星伴月桂圆红枣冰皮月饼

These are my dream mooncake. It was first introduced to me just two weeks ago when a girl friend brought over some mooncakes. And I noticed one of the baked mooncake written as Longan Red Dates mooncake, I am so wanna to find out how it is actually tasted. So, I quickly grab one and took a big bite. Gosh, it was soooo soooo delicious. I like the aroma and every bit of it. Since that day onwards, I kept that on mind and telling myself "I got to make that thing !". I did asked my girl friend whereabout she found that unique flavour but she told me that her sister bought that special fillings all the way from China. Phew.... Did she just mention China !!! Meaning I won't be able to find it here at this moment. What should I do ! What should I do ! But still...... I did it ! Instead of using the longan red dates filling, I made the longan red dates snow skin. Still I am dancing. yay....

I'm sure everyone is curious about the taste. It is actually quite mild compare to what I've eaten but this is more origin. And here's what I did.

Ingredients for Longan Red Dates snow skin dough :
150gm  cooked glutinous rice flour / koh fun
100gm   icing sugar
45gm   crisco shortening
100gm   homemade longan red dates paste
90ml    cold plain water

Method :
(1) combine koh fun & sugar into a big bowl then add in shortening and rub till turn into crumble like mixture.
(2) now, stir in longan red dates paste & water till soft dough is form. Continue kneading till smooth.
(3) next, divide dough as follow then wrap & shape it with mooncake moulds.
(4) best to keep chilled before serving.

Ingredients for fillings :
3 pcs  @  65gm  dark mung bean paste
3 pcs  @  20gm  white mung bean paste
7 pcs  @  35gm   red bean paste
50gm  sunflower seeds,  toasted

Did you notice the tiny little red dates minced ? Love it. Hope you love it too ! Have fun.

Wednesday, September 16, 2015

Homemade Longan Red Date Paste @ 桂圆红枣酱

Chinese Red dates is one of the most popular food used for health over in Asia. According to the Chinese medicine book, red dates can strengthen the 'Qi' in our body to help in many ways especially improving insomnia and blood deficiency, to protect the liver, reduce cholesterol & to prevent cancer. Meanwhile, longan is considered as 'warm' food which is good for both heart & kidney. So when these two items combined, it will helps to revitalize our health wellness. Longan & red date paste is getting very popular in Chinese and Taiwan these days. They are widely used in making tea either in hot or cold. It is extremely good for post-natal mothers too for replenishing the blood after giving birth. So, what do I waiting for !

As you can see here, I have two kinds of red dates. One is in lighter colour which look really fresh and the other one is darker. Actually, they both the same except in different processing stage. However, the darker ones are sweeter and its more fragrant compare to the other ones.

And here's what I did.
Ingredients :
100gm  dried longan
150gm  dried red dates
2 TB  sugar

Method :
(1) rinsed both longan & preserved red dates then soaked them separately in a bowl with warm water for 2 hours.
(2) when ready, drained the red dates then cut them into small pieces.

(3) place the soaked longan with the remaining water into a blender and also add in the red dates. Puree everything into nice smooth paste.

Something looking like this. It tastes great even it is not cooked ! >o<

Finally, cook over medium heat with a non-stick pan till became thick paste. Keep the paste into clean glass jar and store in the refrigerator as long as you want.

Monday, September 14, 2015

Hydrangea Salted Egg Yolk Custard Pastry @ 繡球咸蛋黃酥

Well guys, what do you think ? Does it look like a FLOWER to you ???

This has been in my list to do since 2 years ago.... still.... I was like GO or NOT TO GO playing in my mind. ! And then I was inspired by Sonia when she post up the Hydrangea pastry the other day. Oh well, since I have started all kind of pastry making for the past couple of weeks, I think it shouldn't be any problem. So, I just go ahead. Actually, I've been asked if I can finished up the mooncakes that I've been making for the past couple of weeks. No problem ! I have all the mooncakes served to friends during the meet up every night at my place. There will be more coming after this. So, stay tune !

I'm using the salted egg custard for the filling. The colour is fantastic. And here's the recipe as follow.

Ingredients :
100gm  egg yolk
30gm  sugar
120ml  milk
50gm  all purpose flour
40gm  cold butter, chopped
1/2 tspn  vanilla essence
*3 salted egg yolk

Method :
(1) rinse salted egg yolk with some vinegar then steam the yolk for 10 minutes or till cooked. Break salted eggs into crumble & set aside.
(2) beat together egg yolk, sugar, milk, flour & vanilla essence into a big stainless steel bowl till everything is well cooperated. Add in the cold butter and do not beat.
(3) fill a small sauce pot with water and then bring it to boil, reduce the heat to medium then place the mixture bowl onto the pot and let it steam cook the mixture became thick paste. Remember to stir the mixture gradually.
(4) once its done, off the heat and stir in salted eggs crumble. Set aside to cool.

Ingredients for pastry dough :
Dough A
120gm  all purpose flour
15gm icing sugar
45gm  butter, melted
70ml  cold water

Dough B
110gm  all purpose flour
70gm  shortening

*egg glazing : 1 egg yolk + 1 tspn  milk

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastryor here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape on a plastic sheet.
(6) make the cut as shown on 1st picture on the left, the shreds shouldn't be too thick.
(7) place in the custard fillings, cover the other side with another piece of plastic sheet then turn it around. Slowly flip the dough away from the 1st plastic sheet, as shown on 2nd picture on the left.
(8) then pull the center up by holding the filling with the shreds facing down, slowly release the other plastic sheet as well. Finally, lock to seal the shreds by pressing them all together with your hand.

(9) now, turn the dough around with the loose shreds facing up as shown on the above picture. Simply spread them loosely and then brush on egg glazing.
(10) next, bake at preheated oven 190-195'C for about 20 minutes or till brown.

So, here's what I got ! What a happy ending. Absolutely adore how it turns out. Simple & beautiful. Don't you love them too ?

Saturday, September 12, 2015

Kam Ling Snow Skin Mooncake Copycat @ 金宝金陵冰皮月饼

'Kam Ling Restaurant' is one of the famous restaurant in Kampar town, Perak state. Two of my favourite food there are the char siew baked buns & also their famous mid-autumn chilled mooncake. Honestly, their chilled mooncake doesn't look beautiful at all.... BUT.... once you tried it, you will stick to it forever. Its been a long long while since I have one of them. I really missed them so much. What I love about their mooncake is the thick soft mochi skin and I can never forget the smell of it. Oh well, see if I can make some out from scratch. Just keep my fingers cross !

I actually using the store bought Tong Garden sunflower seed on my recipe which is simple & yet super delicious. You may use the common sunflower seeds and then toast till crunchy. By the way, this mooncake is preferably not to keep chilled over 24 hours. Just keep chilled before serving.

Ingredients :
50gm    glutinous rice flour
20gm   wheat flour / ding fun
30gm   rice flour
50gm   sugar
150ml  water
1/2 tspn   banana essence
2 TB  corm oil

* Red bean paste fillings :  250gm (round dough ball into 80gm  each)
* Store bought Tong Garden roasted sunflower seeds

Method :
(1)  combine everything into a bowl & mix well cooperated.
(2)  steamed mixture over high heat for 20 minutes then set aside to cool completely.
(3)  next, transfer steamed dough to working table and knead dough till smooth with oil coating hand. Its best to use crisco shortening to coat with your hand  Then divide into 3 portions.
(4)  insert some roasted sunflower seeds into each  red bean paste fillings, then round it.
(5)  now, flatten & round the mochi dough between two plastic sheets then wrap in the red bean fillings. Then slowly push mochi dough to the meeting point to seal it.
(6) once its done, coat dough ball with cooked glutinous rice flour or koh fun.then press it with a mooncake mould.  Keep chilled before serving.

The red dot always reminded me of their mooncake. And as always, they just used a simple plastic sheet to wrap the chilled mooncake. Oh yeah, I felt like having one of those mooncake right here in Kristy's kitchen. The aroma is taking me over to cloud 9.... exactly the smell I'm expecting. clap... clap... clap.... Mission completed !

Thursday, September 10, 2015

Ipoh Walnut Sesame Teochew Mooncake @ 怡保核桃芝麻潮州月饼

The other day when I was scrolling around the internet to check on the latest mooncakes and this walnut pastry from Ching Han Guan Biscuit has successfully caught my attention. Ching Han Guan Biscuit is one of the many famous Chinese pastry shop in Ipoh, Perak state. There are all kinds of pastry available in the shop. Please check out the link here for more pictures shown. Well, does my pastry look alike ? I gave mine a 90%. I think the pastry crust is almost there..... >o<  If not mistaken, they put on egg glazing to give the glossy look which I've chosen to omit it. Anyway, hubby thumbs up and he likes it a lot. Yay... So, here's what I did.

Ingredients for pastry dough :
Dough (A)
150gm  all purpose flour
50gm  black sesame seeds, toasted & slightly pound
20gm   icing sugar
50gm   cold butter, chopped
70ml  water

Dough (B)
110gm  all purpose flour
70gm   shortening

Method :
(1) For dough A, combine flour & sugar into a big bowl then rub int butter till everything well cooperated.
(2) stir in water to form a soft dough and set aside to rest for 30 minutes.
(3) for dough B, combine everything till well cooperated then divide into 6 portions.
(4) for dough A, divide into 6 portions as well then wrap in dough B to form a ball.
(5) further rolling process please refer as here., & for the pressing part please refer here.
(6) now, flatten dough by pressing both end inward then roll it out into round shape where it is big enough to wrap the dou yong fillings.
(7) next, seal the wrapped dough and again slightly flatten it with the rolling pin. Place pastry to baking tray lined with parchment paper.
(8) top the pastry with syrup coated sunflower seeds then bake at preheated oven 195'C for about 25 minutes or till brown.

Note : you may use egg glazing for the topping but I've chosen not to, where my vegetarian friends can enjoy it as well.




Ingredients used for filling :
dou yong / mung bean fillings  :  510gm (85gm per portion)
* 50gm  sunflower seeds , toasted
* 100gm  walnut, toasted & crashed
(mix together seed & walnut into dou yong till everything well cooperated)

Ingredients used for topping :
* 50gm  sunflower seeds, non toasted
* 1 TB  golden syrup
(mix together sunflower seeds & golden syrup till everything well coated)

Here's the ready pastry waiting to go into the oven.

And finally, its done ! Oh boy, don't they look fantastic !

I have actually skipped the walnut cause hubby & my boy doesn't really like it. It still tastes as GOOD. Love how the pastry turns out. Hope you guys will love it too. Enjoy !
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