Friday, September 12, 2014

Tonkatsu/Japanese Deep-Fried Pork Cutlet 日式吉列猪扒

I am not a pork chop lover but I seriously craving for tonkatsu after having them at Ma Maison@Publika. Finally my tonkatsu craving was met with this delicious tonkatsu recipe from Just One Cookbook, thank you Nami san :)
自从尝过Ma Maison@Publika的日式猪扒后, 原来不太爱猪扒的我也可以对它念念不忘!
一片片香喷喷的猪扒,配上芝麻Tonkatsu 酱,味道酸酸甜甜,令人食欲大开!
快来尝一片吧!Dozu! :)
Tonkatsu (below) which I had at Ma Maison@Publika 
They even have this guide on how to enjoy the tonkatsu by providing 
the sauces and dressing.
Tonkatsu/Japanese Deep-Fried Pork Cutlet 日式吉列猪扒
(Recipe reference : Just One Cookbook)
Makes : 2 pork chops


2 Boneless pork chops (at least ½ inch thickness)
Freshly ground black pepper

2 tbsp all purpose flour
1 egg
½ tbsp oil
3/4 cup panko/breadcrumbs
Oil for deep frying

Tonkatsu Sauce 
1tsp black / white sesame seeds 

  1. Heat up oil in a pan over medium high heat.
  2. Make a small cut all over the pork chop. Pound the meat with a meat pounder or back of a knife.
  3. Season meat with salt and pepper.
  4. Coat the meat with flour, dip into egg, then dredge panko crumbs, pressing to coat. 
  5. Fry the meat in batches till colour turns golden brown and crispy.
  6. Serve with tonkatsu sauce and rice.

Thursday, September 4, 2014

Gula Melaka/Palm Sugar Jelly Mooncake 椰糖燕菜月饼

Gula Melaka jelly mooncake is quite popular among bloggers for this coming mooncake festival. I used evaporate full cream milk instead of coconut milk. I think they go really well together. My only regret is that i didn't make more...:(
Once again thank you to Joceline for this great recipe. This will be my last post for mooncake 2014. I hope you all enjoy your mooncake and have fun with lanterns. Happy Mid-Autumn Festival!

我也被美娘子家的椰糖燕菜月饼电到了! 加上老公再三要求燕菜月饼,我就选了这个近来很红的椰糖燕菜月饼啦!不过我用淡奶取代椰奶, 我觉得它们很"麻吉", !这也是我今年最后一款月饼了, 在此也祝愿大家中秋节快乐! 
 I like to see their "inner beauty"! haha...
Gula Melaka Jelly Mooncakes/椰糖燕菜月饼
Recipe adapted from Joceline aka Butter. Flour & Me with minor changes)

Makes : 4 Jelly mooncakes


A. Jelly Egg Yolk (1 tray)
200g water
1tsp agar agar/jelly powder
30g Sugar
1tbsp evaporated milk
1 drop orange colouring or more

Bring all the ingredients A to boil at medium heat and keep stirring with a hand whisk. Pour jelly mixture into ball shaped mould. Keep in the fridge for 15 minutes. Remove from mould and set aside.

B.  Coconut Milk Filling 

100g water
100g coconut milk (I replaced with Evaporated Full Cream Milk)

2 tbsp sugar

3g agar agar/jelly powder

2 pandan leave, knotted

Bring all ingredients B to boil at medium heat and keep stirring with a hand whisk. Put jelly egg yolk in the center of muffin cup. Pour coconut milk mixture (B) into muffin cup and fill until full. Chill and set in the fridge for 15 mins. Remove from and set aside.

C. Gula Melaka Mooncake Skin

300g water

80g gula melaka, chopped

5g agar agar/jelly powder

2 pandan leave, knotted

Bring all ingredients C to boil at medium heat and keep stirring with a hand whisk.
Pour some (about 1/2cm)gula melaka jelly mixture(C) into jelly mould, let them set for 3 mins. Put coconut milk filling in the center of the jelly mould, pour again gula melaka jelly mixture until full. Keep in the fridge and chill for 15 mins. Remove from mould. Done.

I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Saturday, August 30, 2014

Cantonese-Style Mooncake 广式豆沙月饼

第一年做月饼, 心情一直是很兴奋的!不过, 对月饼这玩意还是一知半解。。。
做第一批广州月饼时, 不知道回油的原理, 拼命调高温度加长时间烘烤,想烘出理想的颜色。
做第二批时, 一边做一边watsapp美娘子。经过她的讲解才知道月饼需要时间“回油”,才会变得柔软润泽,漂亮。还有要月饼颜色均匀鲜亮,蛋液是很重要的一个步骤。感谢美娘子诚心和耐心的教导!

Cantonese-Style Mooncake 广式豆沙月饼
(Recipe adapted from Butter. Flour & Me)
(Makes : 22 mooncakes)

150g golden syrup (转化糖浆)
60g peanut oil/corn oil
5g alkali water
250g superfine flour, sifted

700g red bean paste/ lotus paste (shape into round ball, 30g each)

Egg brush
1 egg yolk + few drops water /milk


  1. Mix golden syrup, peanut oil, alkali water with a whisk.
  2. Add in sifted flour, mix with a spatula until well combined. (don't over mix)
  3. Cover and let it rest for 1 hour or until not sticky.
  4. Divide dough portion into 20g each, roll into ball and lightly flatten.
  5. Place a ball of redbean paste in the middle, wrap up and round a ball.
  6. Place the ball of dough into mooncake mould, flatten gently.
  7. Remove and place on baking tray.
  8. Preheat oven at 190c and bake at 5 min at middle rack. 
  9. Remove from oven, leave to cool (about 10-15 mins). Apply egg wash evenly.
  10. Continue to bake for 15 min or until golden brown. 
  11. Leave the mooncake for 2-3 day before consumption. (This process is called oil return (回油) which enable the mooncake surface become soften, shinny and glossy).
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.

Tuesday, August 26, 2014

Pandan Jelly Mooncake 班兰燕菜月饼

这款纯天然班兰燕菜, 里头裹着蜜糖凉粉, 清凉美味的组合,深得家人和朋友的喜爱!
Let me quickly show you my pure pandan Jelly mooncake with honey grass jelly. This is a delightful combination and very well received by my family and friends!
Pandan Jelly mooncake
(Recipe adapted from Butter,Flour & me) Thank you Joceline


300g water
400g pandan juice
100g coconut milk
Few drops of pandan essence (I don't add this)
3 pandan leave (tie into a knot)
120g sugar
8g Agar agar

Honey grass jelly-ready made (蜂蜜凉粉) 

  1. In a pot, bring water, pandan juice, essence, coconut milk, pandan leaves to boil.
  2. Add in sugar,continue stirring until all the sugar is dissolved. Add agar agar keep stirring.  Once start to bubbles, turn off heat. Sift the agar agar mixture.
  3. Pour some agar agar mixture into jelly mould. Leave it set for 1-2 mins. Add in grass jelly, pour again agar agar mixture until full.
  4. Let it chill and set at fridge.
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Sunday, August 17, 2014

Snowskin Mooncake 冰皮月饼

"嗨! 初次见面,请多多指教!"
I'm really excited to learn all kind of mooncakes as I never make it before. Let my first colourful snowskin mooncake meet everyone and say "Hi!" to you all :)

After chilled (photo below) snowskin mooncake look more pretty than 
before chilled (photo above) and more QQ or springy texture as well.
Snowskin Mooncake 冰皮月饼
Makes : 7 mooncake

250g redman snowskin premix
50 crisco/shortening
100-110g cold water (200g water cook with 4 pandan leaves, let to cool)
1-2g honeydew essence

250g Lotus Paste 

Some kao fen (糕粉) 

  1. Mix snow skin premix with pandan water.
  2. Add shortening, flavourings and colouring to the premix mixture.
  3. Divide dough into 4 equal portions. Add your desired colours and knead well.
  4. Rest for 15-30 minutes.
  5. Pinched off some pieces of dough from each colour (white, orange, pink, green) and roll into a ball (about 47g)
  6. Flatten and wrap in 35g lotus paste filling.
  7. Dust with kao fen and press firmly into mooncake mould.
  8. Umould and chill before consuming.
Reference : Anncoo Journal
I'm submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom's Mom.

Friday, August 8, 2014

Lotus Paste Mooncake Biscuit 香化饼/公仔饼

我欣赏中秋节期间各式各样美丽的月饼和精美饼盒。 不过不太爱吃月饼,感觉月饼就是一个字"甜"。
但是在烘焙的世界里不是应该不断地尝试和学习吗? 由其是这样的传统食品。
接下来还要挑战烤和冰皮的月饼。这次除了挑战之外, 更重是支持博友Fion第一期的Best Recipe八月份主题“月饼”

Tuesday, July 29, 2014

Potato and Corn Fritters (马铃薯玉米饼)

I barely have time to cook recently, therefore during this long Raya holiday, I have decided to spend my time baking and cooking. Potatoes month almost come to its end. ever since I have no time to join earlier. Today I have this potato and corn fritters for you, hope you'll enjoy it :)

Dip and dip...yummy!!!
Potato & Corn Fritters 马铃薯玉米饼
(Inspired by Jasline@ Foodie Baker)
(Makes : about 15 pieces) 


1 large + 1 small potatos, mashed
1/2 carrot, sheddeded
1 cup fresh corn
1/4 cup chinese parsley, chopped
1 fresh chilli, chopped
1 egg
100g all-purpose flour

Salt,black pepper and chicken powder to taste

  1. Combine mashed potatoes, corns, carrots, parsley, chillis in a large mixing bowl. 
  2. Add in seasoning, egg and flour, mix and form into patties.
  3. Heat oil in a frying pan over medium heat. Fry in the patties until golden brown.

This post is linked to Little Thumbs Up (July 2014 Event: Potato) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY),hosted by Jasline (Foodie Baker)
Have a blessed day!