Making pancakes by soon-to-be 9yo

9yo teaches us how to make pancake from scratch (self recorded and edited by her)

There are four parts to it:

Part 1:

Part 2:

Part 3:

Part 4:

Marshmallow cereals

Not sure what this is called, but I copied the recipe from Catherine Gettings. It is super yummy though sinful! 🤭😂 I used cornflakes instead of rice puff because we don’t have the latter at home.

I will name this marshmallow cereals.

Just melt butter and marshmallows. Then pour over cereals (we added chocolate/strawberry/butter scotch chips and some sprinkles). Flat it down and let it cool before serving! 😋

Video: https://youtu.be/zeMG6MXP5Sw

Our first curry puffs

Today we made our first curry puffs 😁😁

(Actually I wanted to make when they are napping, but one wake after another 😒)

Recipe adapted from rotinrice.com

– make less spicy ones

– curry puffs are Nikki’s favourite 😁

I shaped three and Noelle shaped 7 puffs! Just fried the amount we want to eat, the rest put in fridge!

Video on shaping <here>

Our first time making Shanghai mooncake 😁😁

The ‘pastry’ is difficult to manage actually! But I am glad that Noelle has the patience to handle it despite being sticky! She did more than half of/ close to what we had (didn’t make an actual count)!

Video <here>

The result – melts in the mouth! 🤣

Credit recipe: mykitchen101en

Pressure cooker Bak Kut Teh

Today I cooked bak kut teh from scratch (as in I picked and put the herbs I have into it) using my pressure cooker.

Ingredients: pork belly, pork ribs, shiitake mushroom, carrot, tofu pok, tofu skins, garlic, dong gui, Angelica root, red dates, honey dates, dark soy sauce, light soy sauce, rock sugar, wolf berries , star anise, pepper seeds, water

Phillips pressure cooker mode: Soup (default mode 20 min)

It turns out ok (of course cannot beat the Klang – and some say Sungei Wey – 🤣). It is ‘healthier’ because no addition of oil and msg (so ‘missing’ that taste lor 🙄😝). I also made yau char kwai (without ammonia) – which is also their teatime today!

Since the Bak Kut Teh has dong gui, I served them normal noodle soup with fried miso pork!

Piggy mooncake with red bean paste

My first attempt with baked mooncake – from scratch – cos used the red bean paste I made last week

This was a mission of mine since last year (I couldn’t make it last year)

😂😂😂cacat piggy 🐷 mooncakes with red bean filling

I actually wanted to make traditional look ones but the plastic mold confirmed cannot use for it – it sticks and can be un-mold 😓 lesson learnt! Maybe next year only I buy the wooden mooncake mold!

Then – ‘usual excuse’ – ‘rushing’ 😜 to complete this after googling for the piggy mooncake step by step tutorial! 🙄🙄

Recipe to keep <here>

Smooth red bean paste

Not my first time making red bean paste, to be exact, second time – but this time with better result – smooth red bean paste! 😆😆

1. Soak the beans for at least 4 hours.

2. Drain the soaked beans and air fried under 180 degree celcius for 10 minutes.

3. Cook in Phillips pressure cooker under beans mode. I added a block of gula Melaka, pandas leaves, some water (enough just to cover beans) and glutinous rice flour (for thickening). Left it overnight (so that beans can soften further).

4. Cool down and then blend.

5. Put into bread maker (I am using Tesco bread maker) – additional molasses sugar, as I tasted it and it was rather bland), two tbsp glutinous rice flour, pandas leaves – under jam mode

Done

Made them red bean popsicle since they just finished the last batch of popsicle just now!

Crispy bitter gourd

Finally got the crispy bitter gourd that I always crave for!

Thanks a lot to Gogi flour!

Ingredients for the batter (without exact measurement): gogi flour, water, ginger, garlic, curry powder, salt, baking powder, baking soda

Credit recipe to Swee Khuan of Daily Homecooked Meal fb group

My first mooncake(s)

I love Ping Pei (snow skin) mooncake since I was a kid! But they are not cheap! I think I skipped eating them for a year or two. So, this year – when I saw Bake with Yen started to market mooncake stuff – I decided to jump on the wagon! 😁😁

No secret to the snowskin – I bought the premix and follow per instruction. Instead of ‘k’ mixer, I used the breadmaker! I added on butterfly blue pea flower water for colouring!

As for the red bean paste, I didn’t buy the ready made one since I expected my kids to taste the mooncake! It was a rigorous process to get the texture I wanted. Besides soaking overnight and drying in air fryer, I cooked the beans in pressure cooker, blended it and re-cooked it in the breadmaker! I used gula Melaka for the paste – and sweetness to my liking! (That was nearly a whole day process yesterday 🤣 ding dong out and in the kitchen).

Not sure if Noelle likes it, but Nikki gave me the approval! Plus I do think it is almost similar to store bought snowskin mooncake! 😁😁

I have some dough and paste left in the fridge. I will ask Noelle if she wants to ‘make’ mooncake with me! 😆😆

Next aim – the baked ones, of course!

Sweet and sour chili sauce

I finally quick blanch the cockles that I bought for my girls to observe yesterday! I did ask my friend on how to blanch it and she told me – the best is to pour hot boiling water over it, which I tried! This is after soaking and rinsing the cockles few rounds!

The best match is still the sweet and sour chili sauce. The ingredients which I blended with are 4 red chili, 1/2 tsp salt, 2 tbsp brown sugar, 3 cloves garlic and 2 tbsp distilled vinegar.