Noodles with Mushroom Sesame Toon Sauce

Finally, I tried out the organic food bought from Pulau Tikus. The organic shop provided samples for their mushroom sesame toon sauce. I found that it was not bad. So I bought the sauce together with some noodles. Again, this was very simple. I just mixed the cooked and drained noodles with 1-2tbsp of the mushroom sesame toon sauce. I like the noodles as it would not become soggy easily. Left picture is the thin noodles and right picture is the thick noodles. So, replace your instant noodles with this? Deal?

Porridge with meat balls

I like this type of porridge, example would be Macau Sam Un or Canton-i Queensbay. So I made use of my secret paste, and cooked a pot of porridge with it. It was so simple, just need to scoop the paste into the boiling plain porridge. I added some sesame oil, soy sauce and pepper when served. I think I will cook this again very soon.

Soya Bean Milk

Last Sunday, my plan to make chinese crullers(油条） and soya bean for tea break was not successful. I only have time for a glass of hot soya bean milk. Luckily my mum brought me a box of cream puffs. So instead of chinese crullers, I have cream puffs. ;)

I prefer the soya bean milk to have stronger bean taste and less sweet and this is my ratio.
60ml soya bean
500ml water
1 pandan leaf
2 tbsp sugar

Method:
1. Soak the bean.(optional)
2. Blend all together.
3. Filter and bring to boil.(optional)

Optional steps are depends on blender.

Toast with Cheese and Bacon

It was a very busy and contented weekend. On Saturday morning, I went for Jusco Day and spent the rest of the day for rebonding in hair saloon. Then on Sunday morning, I went to Jusco again and later was picked up by a friend to have lunch in town. I also met up with my mum for a few hours. And at night, it was two hours of badminton game. Time flies, but weekend seems to fly faster. :p

I only managed to do some light cookings. For the uncompleted list, I guess I have to push them out to next weekend. Do not worry, I still remember that I need to do a peanut jam post. ;) But now let me share with you my breakfast today. I have toast with cheese and bacon this morning. The melted cheese and the bacon smell are too good that I am craving for another piece. :)

Toast with Cheese and Bacon:
1. Preheat the oven.
2. Spread the bread with butter and top with a slice of cheese.
3. Place the bread into the oven. (I used 220 degree celcious)
4. Grill the bacon(I used back bacon) with a non stick pan.
5. Remove the bread from the oven and place the bacon on top of the cheese.
6. Enjoy.

Jelly Mooncake Recipe

With no indications, my hard disk submitted resignation letter to me two hours after my previous post. Even tough I have most of my data backup, but I still lost some of the recent works. So, no more jelly mooncake photos to share(see previous post for photos). :( Anyway, here is the recipe that I have promised earlier.

Egg Yolk(Make about 50)
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Ingredients:
50g lotus paste
250 water
1/2 tbsp agar-agar
100g sugar
90g fresh milk
1/4 tsp salt

Method:
Mix all the ingredients and bring to boil. Add few drops of orange coloring. Pour the mixture into the mould. Remove from the mould when it is set.

Filling(Make about 24)
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Ingredients:
240g fresh mango paste/sweet corn paste(canned)/red bean paste/lotus paste
480ml coconut milk
130-150g sugar
1tbsp agar-agar powder
100ml fresh milk
1/4 tsp salt

Method:
Mix all the ingredients and bring to boil. Pour the mixture into the small mooncake mould and place the egg yolk in the center. Remove from the mould when it is set.

Mooncake skin(Make about 24)
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Ingredients:
21/2 tbsp agar-agar powder
2l pandan flavoured water(Boiled water with pandan leaves)
120-150g sugar
4 tbsp condensed milk 4

Mango filling: mango essence(optional) and yellow colorings
Sweet corn filling: green colorings
red bean filling: rose essence(optional) and red colorings
Caramel lotus filling: 4 tbsp instant nescafe

Method:
Mix all ingredients and bring to boil. Add related flavours and colorings. Pour the mixture into the big mooncake mould until 80% full. Slowly put in the filling when the mixture is half set. Remove from mould when set.

Jelly Mooncake

Mid-Autumn Festival is approaching and it is time to savour mooncakes again. There are many selections in the market, the traditional mooncakes(baked skin) and the modern mooncakes(snow skin, jelly or ice-cream). Do you notice that we could have dumplings(bak chang) all over the years, but not mooncakes? Mooncakes are only available for 1-2months in a year.

For the recent long weekend(Mederka Day), I spent most of my time making 4 flavours of jelly mooncakes. This time my mum suggested to make it. After my first attempt 6 years ago, there will be request to make it every year. One of the year, I even made more than 100 boxes. Even tough I was a bit relunctant and was complaining all the way(I was not feeling well), but I was very happy with the outcome.

My recipe made 20-24 boxes. For this recipe, you will need egg yolk mould, small mooncake jelly mould and big mooncake jelly mould. I had 2, 3 and 6 of these moulds. We split out the works to 3 days. On Saturday, we made the egg yolk(2 rounds to get enough egg yolks). Then on Sunday, we prepared the 4 fillings, red bean, mango, sweet corn and caramel lotus. So on Monday, we were more relaxing(not quite also). We made the mooncake jelly(4 different colors) and packed them in boxes.

I would suggest to split the works to at least two days. One day for egg yolk and fillings. Another day to finish the mooncakes. I will share my 6-years experience recipe in the next post. Meanwhile, here is some of the photos taken during the making. Enjoy!