LAYERS YAM MOONCAKES

Mid - Autumn festival customs have passed down from generation to generation. The festival is held on the 15th day of the eighth month on the chinese calendar and is a popular festival celebrated by the chinese.The youngest children will carry brightly lit lanterns during the night.There are many kind of mooncakes to choose with, put in a very nice and beautiful boxes sold at he shop.

LAYERS YAM MOONCAKE

Water dough
60g shortening
1 tbsp sugar
80g warm water
1/4 tsp vinegar
180g high protein flour

Method;
Mix shortening and sugar evenly,pour in warm water and vinegar gradually,stir well.Stir in high protein flour and knead into dough.proof for 30 minutes,then divide into 6 portions.

Shotening dough
180g all purpose flour
100g shoetening

Method;
steam all purpose flour and sieve when it is cool.knead with shortening evenly and divide into 6 portions.

Overall method;
1.wrap shortening dough with water dough. Roll it out into long thin sheet,then roll it into cylinder shape.
2.Roll it out into long thin sheet again,then cut it into 2 long strips.Ply them up.,then roll up. Seal the edges with water. cut off the protruding parts on both sides ( later use).Cut from the centre into 2 strips incision faces downward. Roll the dough to make it thick in the centre but thin at the edges.
3.Wrap in filling.Do not seal the bottom side and leave some spaces. Roll the cut off dough into thin pieces,smear with some water and stick it at the bottom.
4.Heat up some oil,when the oil is warm,add in the mooncakes to deep fry using low to medium low till light brown,dish out.set aside to cool. Or bakes in the oven at 165c for 15 minutes. It will turn white when cooked.
Notes; This is another version of making layers yam mooncake follow the recipes book.

YAM PASTE

Yam paste filling for making the teochew traditional mooncake.It taste sweet and have the yam taste.

YAM FILLING;

2 pieces shallot

70g oil

510g yam ( peeled)

255g sugar

50g water

50g wheat starch

12 pieces salted egg yolk

40g melon seed

Method;

1.wash and drain salted salt yolk,steam over high heat for 5-8 minutes or bake in oven at 160c for 10 minutes.Leave to cool before use.

2.remove shallot skin and wash,wipe with kitchen paper.Set aside.

3.wash yam and cut into slices,steam over high heat until soft. Blend together with sugar nd water into paste while it is still hot.

4.Heat the wok with oil,add in shallot and deep fry until fragrant. Discard shallot.Add in yam paste and fry until thick. Sieve in wheat starch and fry until non sticky.Remove and leave to cool before use.

5.Add in melon seed into cooled yam paste and knead evenly. Divide into 75 g each,then wrap in salted egg yolk.clench and knead it tightly,set aside

FRIED CHICKEN CUBES IN SPICY SAUCE

Today is my father 1 st year death anniversay,at my parents home,we as the daughter we went back for the offering food and praying for him.I cook a pot of pork belly with beancurd in soy sauce,some homemade curry puff,fishes dishes,my youngest makes some jelly moon cake,buy a roasted duck and 1/2 kg roasted pork belly,where else my eldest sister make three different types of kuih for the offering.After praying,burning the joss paper.We have lunch together and have some chat.I fetch my yongest sister and her grand child back home.

FRIED CHICKEN CUBES IN SPICY SAUCE

Ingredients;
400g chicken breast,cut to cubes
Marinade;
1 tsp salt
4 tbsp water
1/2 tbsp sesame oil
1/4 tsp pepper
1/2 tbsp cornstarch,add when you want to fry
 1 onion ,diced
1 red chilli ,diced
2 cup oil
Seasoning;
2 tbsp tomato sauce
3 tbsp chilli sauce
1 tbsp light soy sauce
a dash dark soy sauce
1 tsp sugar
2 tbsp water or more
1 tbsp spring onion,chop
Method;
1.combine chicken breast cube with marinade and mix well.lastly add in cornstarch mix well
In a wok of hot oil,deep fry until cooked.Dish and drain
2.Heat up 1 tbsp oil,saute onion,add red chillies until fragrant.Add in the chicken cubes,spring onion
and stir fry at high heat until well mixed.Dish up.and stir fry at high heat until well mixed.Dish up.

MOONCAKE PASTRY

The process of making traditional mooncake sounds complicated, but it can be mastered easily in four stages Mooncakes with hand made filling may not look nice but it always taste better.I made this mooncake using two year back syrup with only 150g left ,I cooked another batch of syrup ,I take out 150g to add to the old syrup and the rest I kept for next year.My lotus paste is 150g and pastry  60g.
and altogether I made 15 mooncakes.

MOONCAKE PASTRY

Ingredients;
300g syrup
90g cooking oil
3 tsp alkaline water
400g flour
3 slices ginger

Method;
1.Put 3 slices into ginger into oil and deep fry until ginger floats up. discard ginger and leave the oil to cool.
2.Place syrup into blender.Add in alkaline water and evenly blend in k mould. Add in oil,continue blending till combine.Add in flour and blend to become soft dough.
3.Cover with cloth and set aside for 2 hour or longer (a total of 790g).
4.You may add some flour if the dough is too sticky ( the concentration of syrup as the main factor).
Tips; can be mixed by hand

Method of wrapping;

1.there are various mould sizes.You may wrap the lotus paste with cling film,then press it into the mould.After deducting the weight of pastry,only the weight of the filling remains.
2.Flatten mooncakes pastry,place the filling ball on top. Hold with your palm and press the top with your thumb. Use another hand lightly push the pastry up, so that the filling ball is fully wrapped ( do not seal the edges) then place it on tray.
3.Pat the mould with some flour, then knock out excessive flour.
4.Put the dough into mould and press it hardly ( to make sure the edges of cake is fully in shape with clear peripheral lines)knock the four sides of the mould,unmould and place it on baking tray,keep a distance in between of them,so that all the cakes are fully baked.
5.brush with beaten egg (beat 1 egg with 1 tbsp water,then filter).
6.place in a 190c preheated oven and bake for 5 to 10 minutes till light yellowish.
7.remove and brush with second layer of beaten egg (beat 2 whole eggs with 1 egg yolk,then filter)
 set aside for 5 to 10 minutes,then bake again till golden brown. ( use your own oven to adjust the temperature).

Keys of point;
it is best to use low protein flour or pau flour to make the pastry skin.All purpose can be use reluctanly.high protein flour cannot be used at all due to its high gluten level and elasticity.Pastry made by high protein flour is hard and easy to crack.it will blur the patterns and create dull appearance as well.

COOKING LOTUS PASTE

 

Lotus paste can be prepared 2 to 3 weeks in advance.600g lotus seeds can cook about 1500g-1700g

   lotus paste.A kilogram of lotus seeds is $36.00.I bought this lotus seeds without the skin.My lotus 

   paste is not smooth enough,but is very nice.

COOKING LOTUS PASTE (FOR 13 TO 16 PIECES)

Ingredients;A

600g lotus seeds

some water

1 tbsp alkaline water

Ingredients;B

440g oil

3shallot

4-5 bowls water

5 pandan leaves

560g coarse sugar

2 tbsp oil

2 tbsp coarse sugar

2 tbsp maltose

To wash lotus seed

1.Add some water to wet the lotus seed skin.

2.Add in alkaline water to stir evenly.Cover for 15 minutes and stir for twice.

3.pour boiled water and stir (water must be 2 inchs higer than the surface of lotus seed).cover for another 15 minutes.

4.pour lotus seed into dustpan,use your hands to rubs off the lotus seed .Rinse.

5.Boil lotus seed with some water until lotus splits,about 10 minutes.remove and wash lotus seed skin .Rinse.

Preparation

1.Remove shallot skin then flattedn.Deep fry in 440g oil until it floats up.Discard shallot and leave to cool before use.

2.Boil 4 bowl (big) of water together with pandan leaf and lotus seed in pot,cook until soft.

3.Blend 560g sugar and cooked lotus seed into blender into paste with the water.

To cook lotus paste

1.fry 2tbsp oil and 2 tbsp sugar in wok until bubbles appear and turn brown.(use medium heat and don't burnt).Add in lotus paste and fry over high heat till boiling.Add in 440g oil for a few times,fry over high heat  till boiling and thick.Add in maltose,switch to medium heat and continue frying till non sticky and firm (about 60 minutes).

2.You may test the doneness by dragging a pit with spoon handle to make sure it wil not spill from sides.

3.put the lotus paste into a large container and leave to cool rapidly, so as not to deepen the colour of lotus paste.leave it overnite.

COOKING SYRUP (MOONCAKE)

Lot of people,using golden syrup to make the mooncake pastry.This is the home cook syrup for the mooncake pastry.the syrup is runny when hot,let  cool thoroughly at room temperature for half a day
and it shouldbe like the golden syrup.When you cook this syrup, its turn to light brown,you have to test a few time until the right softness of this syrup.In a rice bowl of water,drop a tsp of syrup into the water.It should not dispersed and should be in small circle and use your hand to touch the syrup,It should feel a bit stickly in a soft  way.if the  look a bit to thick,add some water and put back to cook,using low heat and test until you get it right.

COOKING SYRUP (MOONCAKE)

Ingrdients;
1 kg coarse sugar
500g water
3 sices lemon

Method;
1.wash and slice lemon into 8mm thick
2.boil water over high heat.add in sugar and lemon slices,cook until boiling.switch to low heat,stir occassionaly until the syrup is slightly runny thick .Drip a drop of syrup into a bowl of water.It should not be dispersed and soft in dough. Using this method to test a few time until you get the
right softeness .discard lemon slices.
3.It is ideally to store for 3 months before using,otherwise the colour of pastry skin will be less attraction.the longer of storage period,the better the colour and luster,and even taste sweeter.It can be kept up to 3 to 5 years without deterioration.

      

BEBEK GORENG WITH GARLIC SAMBAL

There are wide variety of duck recipesThis recipes is simple and easy to prepared.Is  an indonesia authenic dishes.my family loves the sambal and the duck meat taste nice.

BEBEK GORENG WITH GARLIC SAMBAL

Ingredients;
1 duck,cut in 8 pcs.(as you like)
2 tbsp lime juice
3 daun salam,bay leaves
2 pcs galangal,crushed
500ml water
Ingredients paste;
2 tsp corriander
5 cloves garlics,crushed
1 cm fresh turmeric
1 cm fresh ginger
1 tbsp salt.
Method;
1.wash the duck,drain and marinade with lime juice,let it sit for 10 -15 minutes.
2.In a pot,put in the duck meat,add bay leaves,water and the paste,bring to a boil,lower heat to medium and cook till the duck meat is soft and the liquid is nearly dry.Dish on to plate.
3.Deep fry duck until golden brown or lightly pan fried.

GREEN CHILLI SAMBAL
10 big green chilli,chopped
5 chilli padi
4 small shallot
3 cloves garlic,chopped
1 medium size tomato,chop
1 tsp shrimp paste (belacan)
50g palm sugar/plain sugar
salt if needed
In a pan,sauteed all sambal ingredients until the chilli a bit soft.place all sauteed chilli in a mortar and pestler,coarsely pound and dish on to a small sauce bowl.serve with cabbage,cucumber or any vegetable you like.