FRIED EGGS WITH MINCED MEAT

Sunny side up fried eggs served with a twist. The minced meat sauce itself is very tasty and matches well with the fried eggs.

The minced meat sauce can be prepared earlier and chilled until required, thus making cooking this dish easily. The sauce itself is also good served with blanched dried noodles or with soup and rice if you do not wish to have it with eggs. Very versatile indeed.

Recipe adapted from Yum Yum Magazine No. 86 [modified]

Ingredients

8 eggs – fried sunny up style [I cooked less]

Some chopped spring onions

Minced Meat Sauce Ingredients

200 gm minced meat [use pork belly if you like]

2 cloves garlic – chopped

3 shallots – chopped

Seasoning

¼ tsp salt and pepper

½ tsp sugar, dark soy sauce and sesame seed oil

1 tbsp light soy sauce

3-4 tbsp water

1. Heat a non-stick wok with 1 tbsp oil, sauté chopped garlic and shallots until fragrant and slightly brown. Add in minced meat and stir fry until meat turns white and firm.
2. Add in the seasoning and continue to fry for several minutes on medium heat. Add in water and continue to fry until meat is cooked and almost dry. Dish up and set aside. 
3. Using a clean wok, add 2 tbsp oil, fry egg one at a time on one side until the edges are cooked and crispy [sunny up style]. Dish up onto serving plate.
4. Spread mince meat sauce over fried eggs. Garnish with spring onions, serve with rice.
   
   
   

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KHONG ASSAM [ROASTED TROTTER IN SOUR SOUP]

This is an easy soup to cook with just one main ingredient that is roasted trotter. The soup is sourish and aromatic. An appetizing soup with the tasty roasted pork skin and meat. Good to serve with rice.

It is quite similar in taste to Chai Boey without the salted and unsalted mustard leaves.

Recipe adapted from Nyonya Flavours with modifications

Ingredients

1/2 roasted trotter – cut big chunks - rinsed

3 pieces assam gelugur [tamarind slices] - rinsed

3 dried chillies - rinsed

2 stalks lemongrass – bruised

750 ml water

1 tsp each sugar and salt to taste

1. Boil all the ingredients in a soup pot. Let it boil for 20 minutes, lower heat and continue to simmer until meat is tender [about 30 minutes].
2. Add salt and sugar to taste.
3. Serve hot with rice.
   
   
   
   

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NATURAL COLOUR - BLACK SESAME SNOWKSIN MOONCAKES

This is similar to my postings on Beetroot Snowskin Mooncake and Orange Snowskin Mooncake.

Here I used pandan water and black sesame seeds for the snowskin and red bean paste [tau sar mooncake paste].

The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch].  These two flours have to be steamed before use.

The recipe is available in Yum Yum Magazine No. 86.  There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame.  I didn't make the blue pea  cos' I have made some the previous years [recipe here]. 

For the filling, you can make your own or use less sweet store bought mooncake paste  for this snowskin mooncake.

Basic Ingredients for the Snowskin [Pin Pi] - slightly modified the method

[makes 70gm x 8 pieces]

35 gm tang mian flour [wheat starch]

35 gm superfine flour [low protein flour]

130 gm kao fun [fried glutinous flour]

150 gm icing sugar

50 gm shortening

150 ml pandan water*
[boil several pandan leaves with about 200 ml water for 10 minutes.  Cool and chill water before use]
2 tbsp toasted black sesame seeds - lightly crushed if prefered

Filling - store bought

[my mould requires 100-110 gm  mooncake paste]

880 gm red bean [tau sar] mooncake paste

some toasted melon seeds

• mix toasted melon seeds with the red bean paste.  Divide into 8 equal portions [70 gm].   Roll into a ball.  Chill until required.   This can be prepared earlier and chill in the fridge.

1. Steam tang mian flour and low protein flour at high heat for 5 minutes.  Leave to cool and sift together with kao fun and icing sugar in a big bowl.
2. Rub in shortening until it resembles bread crumbs.  Add in the sesame seeds.
3. Pour in chilled pandan water.  Knead into a soft and smooth dough.  Cover to rest for at least 30 minutes.
4. Divide pin pi into 8 portions.  Roll into a ball.
5. Flatten dough in between plastic sheet and wrap filling.  Shape into round.  Coat dough with some kao fun and press into a mooncake mould.
6. Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.

Click here for Natural Colour Beetroot Snowskin Mooncake

Click here for Natural Colour Orange Snowskin Mooncakes

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NATURAL COLOUR - ORANGE SNOWSKIN MOONCAKES

Another natural colour snowskin mooncake recipe using orange juice as flavour for the skin.  The other was beetroot flavour [see recipe].

The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch].  These two flours have to be steamed before use.

The recipe is available in Yum Yum Magazine No. 86.  There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame.  I didn't make the blue pea  cos I have make some the previous years [recipe here].  I'm doing individual recipe postings for easy reference.

For the filling, you can make your own or use less sweet store bought mooncake paste  for this snowskin mooncake.

Basic Ingredients for the Snowskin [Pin Pi] - slightly modified the method

[makes 70 gm x 8 pieces]

35 gm tang mian flour [wheat starch]

35 gm superfine flour [low protein flour]

130 gm kao fun [fried glutinous flour]

150 gm icing sugar

50 gm shortening

150 ml orange juice

Filling - store bought 

[my mould requires 110 gm x 8 mooncake paste]

880 gm lotus seed mooncake paste

some toasted melon seeds

• mix toasted melon seeds with the lotus seed [ling yung] flavour paste.  Divide into 8 equal portions [70 gm].   Roll into a ball.  Chill until required.   This can be prepared earlier and chill in the fridge.

1. Steam tang mian flour and low protein flour at high heat for 5 minutes.  Leave to cool and sift together with kao fun and icing sugar in a big bowl.
2. Rub in shortening until it resembles bread crumbs.  
3. Pour in chilled orange juice.  Knead into a soft and smooth dough.  Cover to rest for at least 30 minutes.
4. Divide pin pi into 8 portions.  Roll into a ball.
5. Flatten dough in between plastic sheet and wrap filling.  Shape into round.  Coat dough with some kao fun and press into a mooncake mould.
6. Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.

Click here for Natural Colour Beetroot Snowskin Mooncake
Click here for Natural Colour Black Sesame Snowskin Mooncake 

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NATURAL COLOUR - BEETROOT SNOWSKIN MOONCAKES

This natural colour snowskin mooncake recipe is quite different from the usual where we use only fried glutinous flour [kao fun] and the other ingredients like icing sugar, shortening and some flavourings.  There are several flavours used for the similar recipes.  You just need to change the flavours with different colours.  The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch].  These two flours have to be steamed before use.

The recipe is available in Yum Yum Magazine No. 86.  There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame.  I didn't make the blue pea  cos I have make some the previous years [recipe here].  I'm doing individual recipe postings for easy reference.

For the filling, you can make your own or use less sweet store bought mooncake paste that come is numerous flavours.  I used longan flavoured lotus seed paste and savoury sweet tau sar for this beetroot snowskin mooncake

Basic Ingredients for the Snowskin [Pin Pi] - slightly modified the method

[makes 70gm x 8 pieces]

35 gm tang mian flour [wheat starch]

35 gm superfine flour [low protein flour]

130 gm kao fun [fried glutinous flour]

150 gm icing sugar

50 gm shortening

150 ml beetroot juice*

* use about 80 gm sliced beetroot and 200 ml water, simmer on low heat for about 10 minutes till the water turns red.  Cool, strain and leave to chill in the fridge until required.

Filling - store bought

[my mould requires 80 gm + 30 gm of both paste each]

640 gm longan flavour mooncake paste

some toasted melon seeds

240 gm savoury sweet tau sar [mung beans] paste

• mix toasted melon seeds with the longan flavour paste.  Divide into 8 equal portions [50 gm].  Wrap 20 gm savoury sweet tau sar.  Roll into a ball.  Chill until required.   This can be prepared earlier and chill in the fridge.

1. Steam tang mian flour and low protein flour at high heat for 5 minutes.  Leave to cool and sift together with kao fun and icing sugar in a big bowl.
2. Rub in shortening until it resembles bread crumbs.  
3. Pour in chilled beetroot juice.  Knead into a soft and smooth dough.  Cover to rest for at least 30 minutes.
4. Divide pin pi into 8 portions.  Roll into a ball.
5. Flatten dough in between plastic sheet and wrap filling.  Shape into round.  Coat dough with some kao fun and press into a mooncake mould.
6. Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.
   

Click here for Natural Colour Orange Snowskin Mooncake
Click here for Natural Colour Black Sesame Snowskin Mooncake

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