The Food Site

Compared to the baked mooncakes, making the ping pei mooncakes are much easier and simpler, though it still takes up quite a bit of time mixing the dough, kneading it, wrapping the filling and moulding it. I always preferred the non-bake mooncakes compared to the baked ones, probably because can eat it cold!

Ping Pei Mooncake

So, here’s my Ping Pei mooncake recipe:

Ingredients

450g cooked glutinous rice flour

300 ml cold water

350g icing sugar

4 tbsp shortening

2 tbsp pandan essence

2 tbsp strawberry essence

2 tbsp chocolate essence

1kg - 2kg lotus-paste filling or cheese filling or filling of your choice. (You can get prepared, ready-made fillings here)

Instructions

1. Combine icing sugar, shortening and water.

2. Add in the flour and blend till it became a smooth dough.Then set aside for about 15 minutes.

3. Divide the dough into three equal portions in separate bowls.

4. Add strawberry essence to one portion, pandan to the second and chocolate to the third.

Divide into three equal portions and add the flavouring

5. Dust your work surface with ample of the glutionous rice flour and dust your hands with the flour too.

6. Divide the dough into small balls, about the size of a ping pong ball or smaller, depending on the size of your mould.

7. Divide the filling into equal portions too.

8. Flatten the ball of dough and wrap it with the filling.Form a ball.

9. Lightly dust the mould with the flour and place the dough ball with the fillings into the mould and push.

10. Lightly knock the moulded mooncake out and place it in an airtight container. Refrigerate it for several hours and it is ready to be served cold!

This recipe makes about 15 medium sized mooncakes if you use less dough and more filling (you have to use 2kg of filling).  You can also add salted egg yolks and melon seeds if you want.

Place in an airtight container and refrigerate it

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We usually cook a lot of chicken dishes and one of the household favourites is the soya sauce chicken (tau eu kay) where my son simply loves the sauce to go with his rice.

Soya Sauce Chicken

I like to cook this dish too because it is quite simple and easy to prepare. It is also quite versatile where you can add different ingredients at different times. So, here’s the recipe:

Soya Sauce Chicken Recipe

Ingredients

One whole chicken, chopped into quarters

3 pods garlic, smashed with skin intact

3 - 5 slices ginger

1/2 stick cinnamon

Five-spice powder (optional)

Dark soya sauce

Light soya sauce

Sugar

Pepper

Oyster sauce

3 - 5 dried Chinese mushrooms, soaked and sliced (alternatively, can use fresh shiitake mushrooms)

Sesame oil

Soya Sauce Chicken

Instructions

1. Season the chicken with the five-spice powder, 1/2 tsp sesame oil, a dash of pepper, 3 tbsp soya sauce and 1 tbsp dark soya sauce. Best to keep in a container and refrigerate it for at least one hour, preferably several hours.

2. In a wok, heat up some cooking oil and saute the garlic till fragrant. Add the mushrooms and ginger and 1 tbsp sugar. Stir till the sugar has melted and add 4 tbsp light soya sauce and 2 tbsp dark soya sauce.

3. Add 1 tbsp oyster sauce. Add the chicken and coat it with the sauce mixture. Then add in 1 cup water. Let it simmer for about 5 minutes before adding the cinnamon.

4. Let the mixture simmer for another 15 to 20 minutes or until the chicken is cooked through. It is best served with steamed fluffy white rice.

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