2015 ~ Pixel Treats

Friday, September 25, 2015

I always fail at baking.

BUT this Shanghai walnut mooncake recipe is so easy that baking only requires 15 minutes of your time!

Recipe (4 mini mooncakes)

Ingredients for the crusted skin:

(1) 50g Hong Kong Flour

(2) 5g Custard Powder

(3) 1/8 tsp Baking powder

(4) 1/8 Ammonia

(5) 15g Shortening

(6) 3g Butter

(7) 12g Icing sugar

(8) 1/8 Vanilla essence

(9) 15g Egg

Ingredients for the fillings:

(1) 25g Redman Pandan Lotus Paste

(2) 0.5 tsp Melon seeds (toasted)

Step 1: Mix ingredients (1) to (5) and mix them well.

Step 2: Add ingredients 6-9 and use your finger to cover the egg.

Step 3: Mould the crust using the mixture you've obtained into 4 mini balls.

Step 4: Mould the fillings into 25g as well and add in the melon seeds, be sure to mix it thoroughly instead of letting the melon seeds concentrate in the middle.

Step 5: Rub the mould onto your palm and add in the fillings.

Step 6: Mould them into a nice round shape

Step 7: Add walnut/almost on top and coat it with egg wash.

Step 8: Pre-heat oven at 170 degrees Celsius.

Step 9: Put in your mooncakes and bake for 15 minutes.

TADA! The final product is ready to be served! The crust is simply heavenly!

by Momoko

snowskin mooncake recipe

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Homemade Snowskin Mooncake Recipes

I always go 'WOWWW" to snow skin moon cakes!

And I always thought that it's expensive, hard to master and that baking is involved!

Never did I know it's so easy!

Here's the recipe to make 2 small little mini mooncakes!

Ingredients for the snow skin:

(1) 25g Kao fen (fried glutinous rice flour)

(2) 40g Icing Sugar

(3) 10g shortening (vegetable oil)

(4) 30g Milk (you may also use water)

(4) 2 drops of Colour dye

Ingredients for the fillings:

(1) 25g Redman Pandan Lotus Paste

(2) 0.5 tsp Melon seeds (toasted)

Step 1: Weigh the Kaofen, icing sugar and shortening.

Step 2: Use your fingers to mix the mixture and make sure the shortening is mixed thoroughly.

Step 3: Make a dent in the middle of the mixture and add in the milk.

Step 4: Use your fingers to gently cover the milk.

Step 5: Once it’s thoroughly covered, add the colour dye.

Step 6: Use your fingers and your knuckles to mix the dough until 95% of flour is taken up and only 5% is left on the container.

Step 7: Make two 25g of snowskin

Step 8: Mould the fillings into 25g as well and add in the melon seeds, be sure to mix it thoroughly instead of letting the melon seeds concentrate in the middle.

Step 9: Rub the snowskin onto your palm and add in the fillings.

Step 10: There you go into the mooncake mould and TADA.

Note: Do not use your palm/ jumble up the sequence as that would cause an increase in temperature and then it would affect the quality of your mooncake!

Mini Snowskin mooncake!

Next up.. Shanghai Walnut Mooncake! Stay tuned!

by Momoko

Fried Fish Bee Hoon Recipe

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Fried Fish Bee Hoon recipe

I steamed Sutchi fish the other time around and it taste horrible- irks of fishy and frozen smell. Then I realized I need to fry it instead!

My virgin cooking attempt at Fried Fish Beehoon!

I feel it was really really good, especially the batter!

Ingredient list (Serves 5)

(1) 1 box silken tofu

(2) 10 pieces of lettuce (2 per person)

(3) Beehoon (soaked in tap water for 15 minutes)

(4) 2 tbsp milk (for the soup)
(5) 3 Sutchi Fish

Batter Ingredients:

(1) 3 stalks of Parsley Leaves (Chopped into pieces)

(2) 9 tbsp Plain Flour

(3) 9 tbsp Corn Starch

(4) 3 tbsp Rice Flour

(5) 3/4 tbsp Baking Powder

(6) 1 tsp Mixed Herbs

(7) 2 tsp Pepper (white)

(8) 2 tsp Pepper (Black coarse ones for the looks)

(9) 1 tbsp Olive oil

(10) Water- just enough for a thick batter/120ml

Marinate for sutchi fillets:

(1) 1.5 tbsp Sesame oil

(2) 1.5 tbsp Hua Diao Jiu

(3) 1.5 tbsp Light soya sauce

(4) 1 tsp Pepper (white)

Soup Ingredients:

(1) 1 Swanson Chicken Stock (250ml)

(2) 500ml Water

(3) Sliced Ginger (10 slices)

(4) 3 pieces of Sichuan Vege (sliced thinly)

Steps for sutchi fishes:

(1) After you've marinated the sutchi fillets, put them into the batter and run the oil on high heat.

(2) Put the battered marinated sutchi fillets into the oil and cook until golden brown.

AND CRISPY FISH is ready to be served!

Trust me, the taste is really good and the fish is still crispy even when served with soup!

Steps for the soup base:

(1) Put all the soup ingredients together until boiling.
Do remove the ginger and sichuan vege from the big pot of soup.

DO REMEMBER to remove; especially the ginger, otherwise you'll experience a mildly hot taste for the soup.

(2) Pour enough soup (for 1 person) into a small pot and allow it to boil

(3) Then add the beehoon, vegetables and silken tofu

Bring it to a boil.

(4) Pour all into a bowl, garnish with fried fish, fried ginger and parsley leaves.

Then it's ready to be served!

Enjoy and have fun cooking!
NEXT UP - Snowskin mooncake!

by Momoko

Park Hotel Clarke Quay Brizo Restaurant and Bar Buffet

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Park Hotel Clarke Quay's Taste of Singapura Food Review

The Park Hotel Clarke used to have the theme "Crazier about Crabs" where they serve up crabs cooked in 22 styles.

Naturally, when I saw 'Taste of Singapura' buffet, I wasn't that fascinated about the theme as I thought it would be those normal Hawker food. Since the Indulgence Membership (which I shared in the previous post) is ending, I thought of just giving it a try. To my surprise, it was a well-deserved trip!

Where else can you find big creamy salted egg yolk crayfish, big cereal gigantic prawns and chilli crabs? Not to forget, my favourite roasted duck!
I simply love the GIGANTIC PRAWNS and EGG YOLK CRAYFISH!

Taste of Singapura: 1 July to 30 September 2015 ONLY~

Creamy salted egg yolk crayfish!

Gigantic Prawns!

Chilli Crabs

Roasted Duck!

Mee Soto

Mee Soto Station

Chilli Squids

Magnum!

In Caramel, Double Chocolate and Almond Chocolate!

Cornetto

Curry Fish Head

Satay

Cold dishes

Desserts

You may like to politely decline these curry puffs as they are cold and tasteless

Ratings

Served Hot	5
Food Quality	4
Ambience	5
Decoration	4
Price	4
Speed of serving	4
Overall	4

Price:

58++

Location:

Park Hotel Clarke Quay

1 Unity Street

Singapore 237983

Buffet Dinner Hours:

Wednesday to Sunday

6.30pm - 10.30pm

Next up for something unique- home-cooked meal! Stay tuned!

Friday, August 07, 2015

by Momoko

Cocobolo Poolside Bar + Grill

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Where to have the BEST BBQ in Singapore? drumsroll

Cocobolo Poolside Bar + Grill at the Park Hotel Clarke Quay!

The food here are pretty savoury and the meat are of premium quality.
You can find food such as the New Zealand Angus Striploin, Australian rack of lamb, assorted gourmet sausages, richly seasoned baby pork ribs and more.

Let's quickly take a look at the photos!

Thick Mushroom Soup

Big N Succulent Tiger Prawns and Lamb

High Quality Gourmet Sausages

Char-grilled Chicken (with Brown Sauce)

Mackerel Fillet (with sambal belacan)

Big N Succulent Tiger Prawns and Lamb

US Baby Pork Ribs (chef's special hickory sauce)

Arrow Squid (spicy tumeric)

Mango Dessert with Pomelo Pulps

Puddings

Tarts

Desserts Variety

Gourmet Sausages Variety

Meaty Affair

My plate!

There are dishes that are more premium and you can have unlimited orders of that. (i.e. New Zealand Black Angus Striploin and Australian Lamb Rack (French Cut))

Do make sure to order that first before you go on to the buffet area to grab the meat! Otherwise might end up like me, being too full to even take a photo of the premium dishes since they took quite a while to be served.

Ratings

Served Hot	5
Food Quality	4 (because of the fish and squids)
Ambience	5
Decoration	4
Price	3.5
Speed of serving	4
Overall	4

Price:
58++ (Complimentary a glass of half pint draft beer per diner)
Location:
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Buffet Dinner Hours:
6.30pm - 10.30pm
Membership:
The membership perks are pretty good since there's a 50% discount when dining with one guest. Also, Park Hotel has other buffets as well (which I will update in my next few posts!)

http://www.theparkhotels.com/dining-membership.html

Stay Tuned and Happy Golden Jubilee Holidays to all!