Sunday, October 14, 2007

Mashed Potatoes with Creamy Mushroom Sauce

This was taught by Sze Wei. Credit goes to her~

Hey, Sze Wei, what do you think of my first attempt? Looks nice huh. =D

Ingredients for sauce:
400 ml fresh milk
about 10 fresh button mushrooms, sliced
50g of shredded cheddar cheese or more
pinch of salt
1 tbsp of BBQ sauce (optional)
1 tsp of cornflour
100 ml water

about 10 pcs

1. Mix 1 tsp cornflour with 100ml water well. Set Aside
2. Butter the pan, lightly pan fried the sliced mushrooms for a while. (drain any water that came out from the mushrooms)
3. Add the milk in the pan with the mushroom and bring it to a boil (medium heat). Stirring all the time.
4. Add in cheese + BBQ sauce + salt. The more the tastier.
5. Add in step 1. Turn off the heat.
6. Place the potatoes in a sauce pan cover with water (wash the potatoes first -_-")
7. Bring them to boil. Test by using a fork.
8. Drain the water, let it cool for a while and quickly peel off the skin.
9. Mashed the potatoes while its still warm , add in a little butter.
10. Shape them into a balls.
11. Drizzle with cooked mushroom sauce and serve.

Must try, Really nice!!!!!!!!!!!!!! I ate this for lunch and Dinner when i first made it =x

Snowskin Mooncake - 冰皮月饼

i made these several weeks ago during the mooncake festival. Call me old fashioned but i am the type of person who rather die if i could not eat mooncake during the mid-autumn festival. I love mooncake, from baked to snowskin. I could only eat mooncake once a year so i am always looking forward to this special occasion.

This year, i spent a lot buying the mooncake mould, cookbook and ingredients at Le Apple. I was determined to make my own mooncake this year. I bought baked mooncake and made my own snowskin. People said that the design of the mooncake come out better if using a wooden mould. But wooden mould is so bloody expensive. I bought the plastic one and it still come out good.

I attempted twice with 2 different recipes. The first time was from a mooncake recipe book i bought. I must had done something wrong because my mooncake was rock hard after coming out from the fridge on the 2nd day.

The 2nd attempt was good. The skin is still soft after sitting in the fridge for 4 days. =x

Thanks to Aunty Yochana. My snowskin mooncake was a success. xD

Her recipe:

Ingredients for skin:
90 gm kao fen (kao fen is cooked glutinous flour)
10g tang mien flour
30g shortening
1 tsp fresh milk
180-200g water
100g sugar

red bean paste or lotus paste

1. Boil water & sugar till dissolves. Cool in fridge
2. Mix kao fen & tang mien flour & shortening by rubbing them together.
3. Pour all the cold syrup (step 1) into step 2 & mix till you get a soft dough.
4. Divide dough into small portions according to your mould shape.
5. Dust your mould with some kao fen.
6. Wrap the divided skin with filling and press them into the mould.
7. Knock out lightly. The mooncake should come out easily.

I can made about 20 mini mooncakes with this recipe.

I made a little twist actually, hehe. I add in a tsp of matcha powder into the water. The colour comes out really nice. The match powder is so so so expensive. Cost $8 + for a small bottle at le Apple. sob

White Sugar Sponge - 白糖糕

白糖糕 or rather known as "pak tong kou" to most is a chinese snack that i always love since i was young. My uncle's neighbour back in Malaysia always made excellent pak tong kou, although a bit sweet but it was really really good.

During Chinese New Year when my family would have house gathering at Kedah, the aunty next door would be kind enough to offer a plate of fresh pink colour pak tong kou. It was something that i really look forward to whenever i went there. However, that was years and years ago. I haven't seen that aunty for so long I am not sure i would recognise her again.

I always wanted to try to make this. However, i was turn off when most recipes would call for long hours of fermentation. up to 8 hrs or even 1 day. The fermentation time is too long and i am too lazy to wait.

But but, god did not forsaken me. I came upon this recipe, generously shared by Florence. 2 hours of fermentation only. It's worth a try! My outcome isn't so bad, the taste is there but my top is a little bit wet. hehe

Thank you so much, Ms Florence. My dreams has come true. =D I can finally made my own pak tong kou!!! Weeeeeeee

This is her recipe:-

170g sieved rice flour
130g - 150 g caster sugar
360 ml water

34 tsp instant yeast
1 tbsp warm water

1. Mix B & leave aside for 10 mins for use later.
2. Mix A together well & cook over slow heat, stirring all the time till a little thicken (this process should be less than 5 mins). Sieve the mixture into a big mixing bowl & cooled it in a basic of water.
3. Mix step 1 & 2 together & blend well. Cover mixture with glad wrap & prove in a warm water for 1 to 2 hours. When mixture show signs of bubble all over the surface, then it is ready for steaming.
4. Pour mixture in greased pan & steam at high heat for 20 - 25 mins.
5. Cut & serve when cool.

Back (after missing for 2 mths)

Back again for now... but there's no saying when i will be missing again. zzz
I am still playing my DS whenever i have some little free time.
Too many games to play. Too little time
I found that i had neglected my blog a little too much =/

So now, i am taking a little break from my DS and do a little posting here.
Just finished playing Luminous Arc. A great tactic game, really.

At the moment watching this new drama called 公主小妹 by Angela Zhang & Wu Zhun. The drama is not bad. Should give it a try.

Changed my player. cute huh =x I had upload list of new and old chinese songs (my favourite)
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