Archive for September, 2007

strawberry jelly mooncake, originally uploaded by pearlyn83.

strawberry jelly mooncake, originally uploaded by pearlyn83.



I thought Mid-Autumn Festival (also commonly known as Mooncake Festival in Malaysia) is tomorrow. As I didn’t have a Chinese calendar, I relied on the date CY gave me but we all got our days mixed up and invited people over tomorrow night for dinner! Oh well… For those of you who do not know, Mid-Autumn Festival is celebrated by Asians – especially Chinese all over the world on the 15th day of the 8th lunar month of the Chinese calendar. People gather together and celebrate the event by eating mooncakes and pomelo, playing lanterns, burning incense etc. There are many different mooncake flavours: lotus paste (with single or double yolk/ without yolk), mixed nuts, red bean etc. In recent years, people are getting more creative by coming up with ice-cream mooncakes, mooncake jellies etc.

When I was younger, I didn’t enjoy mooncakes. Maybe it was because my dad used to get lots from clients etc and we were forced to eat it for 2-3 meals a day for months, hence I grew really sick of it. However, I loved mooncake festival because of the lanterns. I remember running around with the kids in my neighbourhood: each of us with our own lantern in different shapes and colour. Some are paper lanterns while others are wired ones shaped in various shapes and lined with coloured glass paper. As I grew older, the tradition was still practiced and we would go out with friends to the parks around our housing estate, as a lot of the housing estate committee organise family events at some parks to celebrate the festival. Sadly, I’ve not done this for 5 years – since coming to Tassie. :(

I only started to like mooncake as I grew older. My favourite is the white lotus paste with double yolk. Actually, I only want the yolk..hehe… :)! I’ve tried a couple of times to make some homemade ones but I’ve not succeeded up till today. Last year, I managed to make Snowy Mooncake (Bing Pei Mooncake). This year, while surfing Kuali.com, I came across this jelly mooncake recipe. It looked really pretty so I decided to give it a go. The jelly on its own without the custard filling was a bit overwhelming. But with the custard filling, it turned out pretty nice.



  • 55g water
  • 125ml fresh milk
  • 55g sugar
  • 5g agar-agar powder
  • 55g double cream

Strawberry jelly skin:

  • 250ml water
  • 80g castor sugar
  • 11g agar-agar powder
  • 100g strawberry, hulled
  • 150ml water
  • 1 tbsp evaporated milk
  • 3 tbsp thick coconut milk
  • 1/8 tsp red food colouring
  • 1 tsp basil seeds, soaked to soften


  • Bring water, sugar, milk and agar-agar powder to a boil.
  • Reduce the heat and simmer until sugar and agar-agar have dissolved. Stir in double cream and whisk continuously.
  • Remove from flame and continue to stir to prevent lumps from forming.
  • Pour into tart moulds and leave to cool. Chill in refrigerator till set.
  • Put strawberries and 150ml water in a blender. Blend until fine, then set aside.
  • Bring water, sugar and agar-agar powder to a boil. Reduce the heat and add strawberry mixture, evaporated milk, coconut milk and basil seeds. Cook over a gentle heat until mixture comes to almost a boil again, then turn off the heat.
  • Fill the mooncake mould half full with the strawberry mixture. Leave it to cool until almost set then put one piece of the custard filling in the middle.
  • Use a fork and lightly scratch the surface of the filling and fill up with the strawberry agar-agar mixture again and let it set completely before chilling in the refrigerator.
  • Lightly knock it out of the mould and serve chilled.

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Sunday Brunch, originally uploaded by pearlyn83.

poached eggs, originally uploaded by pearlyn83.

A good friend brought us to this cafe in South Hobart for breakfast once and since then it’s become one of our favourite breakfast joints. Alan loves the poached eggs on toast there and we’ve been wondering how they do it. While blog surfing, Krystal introduced me to Cooking is My Passion blog and I found a recipe for poached eggs there. So, we decided to try it for ourselves for Sunday brunch.

Alan and I did it together and that in itself spelled disaster with a capital D! :) We are 2 people from 2 different worlds and the way we do things are different. We started arguing about how to scoop the egg up and drain the water at the same time. With Alan protesting in the back, I used a pasta ladle and “ploop” it dropped right through the hole back into the pan. Alan was like “I told you so!”. We couldn’t use a spoon as it wasn’t big enough and we were afraid it’d burst the egg. In the end, we used a soup ladle. For first timers, it didn’t turn out too bad. But I’ll have to figure out a way to scoop the egg up and drain off the excess water – wet egg on toast is not the ideal breakfast.


  • Eggs
  • White wine vinegar
  • Salt and pepper
  • Tomatoes
  • Button mushrooms
  • Bacon
  • Mixed herbs
  • Butter


  • Bring a kettle to boil. Add boiled water to a big and deep frying pan. Add a couple of drops of white vinegar. Use a wooden ladle to swirl water in the pan. Crack the egg in the middle of the swirling water and allow it set. Once egg white has set, scoop the egg up.
  • Sprinkle some salt and pepper on top and serve with toast.
  • Cut tomatoes in half, sprinkle with salt, pepper and mixed herbs. Slice mushrooms to thin slices.
  • Heat frying pan with butter on medium heat.
  • Pan fry mushrooms with mixed herbs, salt and pepper. Sear tomatoes till brown. Pan fry bacon till lightly brown.
  • Serve together with eggs and toast.


  • You’ll lose some egg white while cooking, but don’t fret. Don’t add too much vinegar or it might ruin the taste of the eggs.

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french toast with a twist, originally uploaded by pearlyn83.

I came across this recipe on someone’s blog. It sounded really cool…french toast with alcohol. So I thought I’d give it a go and see how it goes. The effect was not too bad, especially if you are an alcoholic :) ! I served it with blueberries compote which I made from some leftover blueberries. I would add a bit more alcohol the next time. My suggestion – use either a coffee based alcohol or something like rum.


  • Bread
  • Eggs
  • Milk
  • Sugar
  • Pinch of salt
  • Alcohol
  • Butter

Blueberry Compote:

  • Blueberries
  • Lemon juice
  • Sugar
  • Corn flour mixture


  • Lightly beat an egg in a bowl. Pour it into a big, flat dish, mix in the milk, alcohol, sugar and salt. Adjust the taste accordingly.
  • Heat a frying pan with butter on medium heat.
  • Soak bread in egg mixture. Pan fry till medium brown in colour.
  • Serve with blueberry compote/cream/ice cream.
  • Place ingredients for blueberry compote in a saucepan. Heat till sugar dissolves. Add in corn flour mixture to thicken it. Squeeze in approximately 1 tbsp of lemon juice and stir well. Refrigerate and serve with other things.




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