Sunday, 11 September 2016

Homemade Shanghai Mooncakes

I know I had been disappeared for so long and I had missed the whole summer season, but I am back again and just in time to welcome the Chinese Mid-Autumn Festival or most of you will name it as Moon-cake Festival.

To welcome Mid-Autumn Festival, moon-cakes can not be left out for this celebration and this is what am I going to share with you today.  In Malaysia, there are many types of moon-cakes, especially the varieties of fillings.  Lotus seed and red beans paste are most popular among of all, normally will be wrapped in a thin crust skin, whereby, we normally name it as traditional moon-cakes.  But this round, I am challenging myself with a different type of skin - Shanghai Mooncakes.  The only different is the skin which are crisps and buttery crust like biscuits and I had chosen red bean paste as the fillings.  I have also made some with additional duck egg yolk which goes well wrapped around by the red bean paste.    

As this was my first trial, the result of the look from outside does not attractive due to over-cooked (I promised, I will be more careful next round....sigh), but I am quite satisfied with the taste overall.  Do not feel panic when you see some cracks on the skin, that's pretty normal for Shanghai Mooncakes.

Happy trying and Happy Mid-Autumn Festival to all of you!

Sunday, 22 May 2016

Chinese Meat Sauce Noodles (Zha Jiang Mian)

It's been almost a month since my last post.  Our house are busy with visitors for the past few weekends, simply because we are looking out...for a better environment of course.  Those visitors are our potential house buyers.  As we had confirmed with a buyer now, is time for me to get back to the kitchen and do something that I like before we busy with packing again.

Today I am sharing another Chinese recipe - Chinese Meat Sauce Noodles.  This Chinese Meat Sauce noodles also has been named as Chinese spaghetti.  The minced meat are cooked with thick sweet bean sauce and for those who loves it to be spicy, you may used chili bean sauce like me.  In these bowls of noodles has varieties of taste in it that you'll like - sweet, spicy, salt and the cool fresh garnished vegetables.  As for the noodles, I had used my all time favorite "udon" because I always prefer something that not too soft when you bite the them.  

Give a try on this recipe if you're looking for some different way of making spaghetti!

Sunday, 24 April 2016

Deep Fried Spring Roll with Curry Chicken Fillings

Yesterday my hubby has reminded me that I did not cook curry for quite some time.  Knowing curry is one of his favorites and he had hinted me to cook, I had this idea - curry chicken with potatoes and turned them into spring rolls as snack for our weekend tea time.

This recipe of spring rolls does not need any dipping sauce to go with it as the taste of fillings are juicy and flavorful enough with spices.  You may reduce the portion of the ingredients if you do not like the level spiciness to be too strong.  Both of us just satisfied with the taste of them! 

Is another simple and easy snack recipe for home-gathering or party, hope you like it too!

Sunday, 17 April 2016

Chinese Style Fried Spicy Calamari

I know I don't post seafood recipes regularly as both my hubby and myself a little conscious with our diet.  But, I was craving for calamari lately.  

Deep fried calamari is the common method, but then, I wish to add in some Chinese touch in my recipe.  I had added with Chinese five spices powder in the spices mixtures and "chili padi" or bird chilies to boost-up the spiciness.  

This will be another easy to prepare recipe which suitable for any occasions, hope you like it too!

Sunday, 10 April 2016

Braised Chicken with Bitter Gourd

I am sorry for not able to do a posting last weekend, as we were having network problem at home and that forced me to take a skip on my blog.

Today, I wish to share a classic Chinese recipe, a popular dish for Chinese in South East Asia  - Braised Chicken with Bitter Gourd.  I know some of you will not fancy with bitter gourd due to the bitter taste, well, I am one of them too!  As age catching up, I started to appreciate it and you won't believe it, that bitter gourd has became one of my favorite vegetables.

Normally, this dish cooked using the Chinese fermented beans, either is the black or the yellow.  My late mum used to used the yellow type but since I was married, I was introduced to the black fermented beans for this dish by my hubby.  After trying on both types separately, I decided to try to use both types in this recipe.  I able to get the balance of taste from both type of the beans, which I think all of you will love it too!  Perfect to go with plain rice.