Homemade Single Yolk Kluang Mooncake 居鑾单黄月餅

( Click here for my other Kluang mooncake recipe )
Ingredients for pastry dough :
175gm butter, softened in room temperature
50gm condensed milk
230gm all purpose flour
25gm corn flour
1 egg yolk
1 tspn pandan paste (optional)

**egg glazing : 1 egg yolk mixed with 1 tspn milk
**500-600gm Dou yong filling
**4 salted egg yolks
(wash & brush with vinegar then steamed for 5 minutes and leave cool)

Method :
(1) cream butter, condensed milk & egg yolk till well blended (add in pandanus extract if you prefer pandan flavour) then adding in the flour till soft dough is formed.
(2) wrap dough with plastic sheet then set aside to rest for 30 minutes.
(3) meanwhile, divide dou yong fillings into 150gm each for empty filling & 100gm for single salted egg yolk filling, then hand press them into oblong shape with both sharp end then set aside.
(4) now, bring crust dough onto working table and divide into 110gm each.
(5) by using a plastic sheet, flatten dough between the sheet and place in dou yong fillings.
(6) then wrap dough around dou yong filling and seal nicely.

(7) once its sealed, smooth the dough between the sheet then place it to baking tray.

(8) draw the surface with a fork to produce the mark, then brush on egg glazing and finally bake at preheated oven 180'C for about 20-25 minutes or till the top nicely brown.

(9) once its done, leave aside to cool completely before slicing them, otherwise, both the crust & filling is too soft to be separated.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

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Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

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