Tag Archives: Glutinous Rice Flour

Making Sake Mooncake with Chef Wu Chee Keong

A2 Sunway_Green_Tea_Snow_Skin_with_White_Lotus_Paste_and_Sake_Kuaci 1
Sunway Green Tea Snow Skin with White Lotus Paste and Sake Kuaci

The 15th day of the 8th Lunar month happened to fall on mid September this year and the Mid-Autumn Festival or “Zhongqiu” Festival will be celebrated. Lunar worshiping and moon watching are part of the ritual during the night of the celebration day while mooncakes are offered between friends and even during family gatherings. It was treated as luxury when I was a child and my dad will make sure we will have a least a box for this special occasion. We the kids we jumping up and down with joy when the mooncake was sliced and looking at the golden orangy salted duck egg yolk was just a glowing jewel with dismay. Now the mooncakes come in awesome beautiful packaging and huge range of flavours and colours. Basically you can have them in golden baked or snow skin while the fillings can be anything beyond your imagination such as white lotus paste, lotus paste, chestnut paste, red bean paste, chocolate brownie and even sweet potato paste. Just awesomely amazing. It makes you just wanting to try them all.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

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The Art of Making Mooncake with Big Boys Oven

mooncake sunny yaw & mrs ht wong

Two weekends ago Big Boys Oven team had a mooncake making session at Yishensu, One Utama Shopping Mall with our new Talent on Board, Mrs HT Wong and Yishensu is considered to be one of the pioneer in commercializing vegetarian dining restaurant in Malaysia. On that day, I also baked a vegeterian cupcake recipe and will be posting it later.

mooncake

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