Here’s a fun and cute way to use up the leftover dough and filling after making a batch of Traditional Baked Mooncakes.
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Traditional Baked Mooncake Recipe
This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. The mooncake filling consists of a salted egg yolk, surrounded by sweet lotus seed paste, which is wrapped in a thin, tender skin and then pressed into a round or square mold to impart a design onto the skin. The cake is partially baked, brushed with an egg wash, and then finished in the oven.
Last year, I got into making snowskin mooncakes and pandan spiral mooncakes for the Mooncake Festival. (The pandan spiral mooncakes are seriously awesome; I already have orders for more.) However this year, I decided that I had to try my hands with the traditional baked mooncakes. After making three batches of these mooncakes recently, I can say that they’re pretty simple to make, and they come out as good as or even better than store-bought.
Ginger-Marinated Pork Tenderloin Recipe
Today, my kids devoured their dinner.
Lately, I’ve been sticking to rice and dishes (veggie stir-fries, braised meats, soups, steamed fish, and the like) for dinner. I guess it’s been a while since I made a more Western-type meal (not counting pasta which I make often enough). Last night, however, I took a couple of pork tenderloin out of the freezer for tonight’s dinner.
I needed a recipe that I could whip up without any fuss.
I looked around for some recipes and saw one on Epicurious for this Ginger-Marinated Pork Tenderloin. The picture on the recipe showed it served with some mashed sweet potatoes. That got my attention as I had a couple of sweet potatoes lying around at home waiting to be used. And when I perused the recipe, I saw that I had all the ingredients available at home as well. Bingo! That was going to be dinner.
7 Basic Rules of Stir-Frying
We aren’t always about eating meat.
Stir-Fried Green Beans with Savory Tofu
Really, truly! I know that it must seem that way with the many recipes that I post that are always about meat—we have lots of chicken recipes, pork recipes, beef recipes, and not as many vegetable recipes.
The reason for this is simple. Stir fried vegetables seem boring and easy. Surely, most people know how to stir fry some vegetables and don’t need recipes for it?
Right?
Turns out that sometimes, what I take for granted isn’t as instinctive for others. For me, salad isn’t that instinctive. I like eating salads but I don’t think of it as a vegetable dish to make with my meals. For many of you, salad is probably something you find a no-brainer. Well, that’s how it is for me with vegetable stirfries.
Anyway, I decided to let you know readers that we do eat loads of veggies. As a matter of fact, every meal that I make is accompanied by a vegetable side, sometimes two. And they are mostly stirfries. Why? Because it’s fast and easy.
Here are my basic rules for stir-frying: