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Tuesday, August 30, 2016

STEAMED HERBAL CHICKEN LEGS

A simple yet tasty, aromatic, flavourful steamed chicken dish with some herbs.  This should be considered a healthy dish suitable for the young and old.  
The concentrated juices of the chicken flavoured with red dates and herbs are at the base of the parcel.  Steamed to perfect the chicken meat is tender and juicy sweet.

Recipe Source original recipe from Delicious Chicken by MPH Books
Ingredients 
[serves 3]
2-3 chicken thighs - fats removed but keep the skin
1 tbsp ginger juice
1 tbsp Shaoxing wine
1/2 tbsp sesame oil
1/2 tsp pepper
salt and sugar to taste
5 slices of Chuanxiong
10 red dates
1 tbsp Chinese Wolfberries [kei chee]
2 sheets of aluminium foil
  1. Rinse the chicken thighs and marinate with seasonings for at least 4 hours.
  2. Rinse the herbs and drain excess water.  Set aside.
  3. Place aluminium foil flat and place the herbs evenly followed by the marinated chicken thighs.  Wrap it up.
  4. Put chicken parcel onto a wok and steam over high heat until water has dried up [about 20 minutes] or steam in a steamer for 30 minutes over high heat or until chicken  is cooked through.  Do not overlap the chicken whole legs as this may result in uneven cooking of the chicken.
  5. Remove and unwrap on serving platter. Garnish with some chopped coriander leaves.
  6. Serve immediately with rice.

Monday, August 29, 2016

CINNAMON FISH DOLL MOONCAKE - 肉桂公仔饼

Mooncake or Lantern Festival [中秋節] is coming soon and it is time again to make some mooncakes for giveaways.  This year, I noticed that prices of store bought mooncake paste filling have gone up again.  Probably, have to make them or perhaps bake more figurine mooncakes [Gong Zai Peng] which is what I intend to do this season.
I have never tried adding cinnamon powder in figurine mooncakes. This is the first time I tried after seeing the recipe from Mimi Bakery House.
While the mooncakes are baking you can smell the aroma and I also saw the pastry rising which is what I like to see when baking doll mooncakes. The best result is seeing that the design stays after baking.  The mooncakes are soft after airing for several days.
To me this is a good recipe for doll mooncakes as the dough is soft and moist, easy to handle and the design stays. 
The recipe here is triple the portion of Mimi’s and this portion yields 20 pieces with gold fish design and 18 pieces with the pineapple design.
Recipe adapted from MiMi Bakery House [method slightly modified]
Ingredients
390 gm golden syrup
90 ml canola oil
2 ¼ tsp alkaline water
570 gm plain flour – sifted together with cinnamon powder
2 ¼ tsp cinnamon powder
Any doll mooncake molds of your choice


  1. Combine golden syrup, canola oil and alkaline water in a mixing bowl. Mix until the ingredients blends well. Set aside for 3 hours [I left mine overnight].
  2. Add sifted flour to syrup mixture lightly until well combined [do not knead the dough]. Leave for several hours [I left mine overnight].
  3. Divide dough into small portions according to the size of the mold used. Roll into round shape and dust lightly with flour. Press it into mooncake mold. Tap to dislodge dough from the mold. Arrange on baking tray lined with parchment paper.
  4. Bake in preheated oven at 180 degrees C [middle shelf] for 15-20 minutes [this is without glazing with beaten egg]. OR
  5. Bake in preheated oven at 180 degrees C for 10 minutes. Remove to cool for 15 minutes, apply egg wash on top and sides. Continue to bake at 175 degrees C for 10-15 minutes or until golden brown.
  6. Remove to cool on wire rack then store in container to air them for 1-2 days. The mooncakes will be soft after airing.

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