Archive for Cooking

Snow skin durian moon cake

Mid autumn’s festival is round the corner and I haven’t had enough of mooncakes, particularly snowskin ones. Having a chance to explore phoon huat’s store at aljunied after bringing aunt for cataract surgery, I found a packet of mooncake pre-mix! Was looking for fried glutinous rice flour initially to follow aunty yochana’s recipe but found this treasure in the end. It was the last packet on the shelf.

So I went back and made the durian filling first. 4 boxes of durian and one 500g mix gave me about 20 small mooncakes and 6 big ones. I thought of making many small ones because I like to pop them into my mouth.

It was tedious making them! Now I know why 8 small ones are priced closely to the 4 big ones. The effort takes lotsa more time and effort than the big ones since small ones run a greater risk of having a high skin-to-filling ratio. Tried making thinner ones with muchhhh effort and after some 2 hrs, I stop trying to make them too thin. Lazy! But it takes alot effort to keep it whole and get it nicely moulded with a thin skin while the snowskin is not frozen. >.< Right, not an excuse I know. Will try aunty yochana's snowskin recipe this week. Hopefully easier to handle!

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Pancakes

My first attempt at pancakes because of request from lil sister. Went pretty smoothly.  Followed recipe from http://southernfood.about.com/od/pancakesandwaffles/r/bl30320u.htm.

Was thinking if might be a little more fragrant if i used butter instead of oil in the recipe. Sister loves a thick pancake. I made one portion worth and  had it with some manuka honey. Yums. I must mention that it would require 1/4 of an egg for 1 person share. I used a whole egg yolk and one tablespoon of egg white instead and it was still great. Will try again with butter. At least this batter turned out much better than the crepe batter recipe I tested before.

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Salmon Hash

Finally something that befit’s the original intention of this blog – cooking! I tried this dish at the Conservation Hut and it has since left me a deep impression. Salmon and hash brown all mixed together. A good savoury dish for a main course.

This is the original dish I’ve tried.

And this is the one I replicated – less the eggs of course.

Here I used potatoes chopped into bits. This is a trial preparatory session for a pot luck at Mel’s house to celebrate Jen’s birthday. Chopping potatoes is a lot of work. Using off the shelves hash browns is so much easier – plus I like the crisp texture better. All is good except that it could be a little less oily since the fish has oils and the hash brown has already been prepared with oil. Will have this again!

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