Yesterday, I shared with you the ping pei mooncake recipes so today, I’ll share with you the baked mooncake recipe I used which turned out like this but of course I’ve adjusted the recipes a bit more so that it will turn out to be like the third batch lor.
Mooncake
Here’s the recipe:
Baked Mooncakes
Ingredients A
400g golden syrup
1/2 tsp bicarbonate of soda
1 1/2 tbsp alkaline water
100g corn oil
Ingredients B
650g plain flour, double sifted
a few drops of dark soya sauce (for a brownish colour)
Before I ventured into my mooncake making experiment, we bought some commercial mooncakes to try. So, if you are not the type to slave for hours to make your own mooncakes, you can always get pretty good commercial mooncakes available almost everywhere this month.
Leong Yin Mooncake
We have tried quite a few different ‘brands’ of mooncakes over the years and most are much too sweet. We usually stick to the few that are not too sweet such as the Leong Yin Mooncake and Foh San Mooncakes (from Ipoh).
I have tried a lot of Chee Cheong Fan (steamed rice flour rolls covered in prawn paste and chilli sauce) everywhere and I can safely say that the best ever chee cheong fan is definitely the one at Genting Coffee shop in Greenlane.
Chee Cheong Fan
The best part of any Chee Cheong Fan is the sauce. If the sauce is darn good, then the dish can be said as very delicious. This is because the rice flour rolls are practically tasteless. I can never understand people who could eat these plain, without sauce except for some sesame . . . → Read More: The best Chee Cheong Fan
One of my favourite snacks is steamed / boiled corn. It was not until I took a bite of fresh, uncooked corn in Cameron Highlands years ago that I realised that corn can be eaten raw as long as it is fresh, juicy and sweet!
So, occasionally, I do eat my corn raw. And no, I do not like those sissy corn in a cup thingies. It just takes the fun out of eating corn! Heck, where is the fun in it if you use a spoon to eat corn instead of holding the whole ear and taking bite . . . → Read More: A Corny Post
Although I have often seen these special snacks being sold at markets and roadsides, I have actually not tasted Putu Mayong or Putu Piring when I was small. The first time I tasted these wonderfully unique snacks was about 10 years ago.
It was a waste that I did not discover these snacks earlier on! However, ever since I first tasted my putu mayong, I have been trying the putu mayong of every stall I came across. Still, my favourite stall will have to be this one in Pulau Tikus at a corner coffee shop next to the market:
When we talk about Penang Tau Sar Pneah and Tambun Pneah, the first two shops people think of are Ghee Hiang along Beach Street (now in Macalister Road too) and Him Heang along Burmah Road. Although Ghee Hiang is one of the oldest shops to be selling tau sar pneah and is quite famous, the quality of their tau sar pneah is sadly not so good anymore. In fact, it has nosedived so much that the only thing I ever buy from Ghee Hiang is their sesame seed oil which is still good.
I love to munch on nuts (the real ones!) a lot and one of my favourites are almonds. People used to think that almonds are fattening and not very healthy but it was actually a myth.
Almonds, raw or roasted plain (without salt), are great as snacks or addition to salads. It is also a healthy snack for those counting calories / on a diet.
Here are the benefits of almonds:
If you eat 3 ounces of almonds daily, it can lower your cholesterol by 14% this is because the fat in almonds are 90% mono-unsaturated fat (which . . . → Read More: Almonds as a source of protein and recipes with almonds
