Tepee

Double yum! Hz, you still need salt meh, with all that salted fish?

Well, the shells are very porous...but, what a great idea, I haven't come across this variation before. Where's it from?

I'm really loving your cooking series...less thinking for my dinner menu. I usually like to drizzle more xao xing fah tieu after this dish is ready. And I'd buy white fungus which is as unbleached as possible...you dunno what chemicals they use, ya know?

Yes, in chinese(mandarin), it's 'yang' which can mean sheep/goat/lamb/ewe/ram. Perhaps he's born in that year -----> its attributes .

Thanks, Toliver...that's fine, my kids are 4 -11. Hz, thanks for doing all these homework for me.

Thanks, Trillium. Hope you guys are feeling better now. If you miss making the mooncakes for this full moon, there's one every month ...rooting for you. Sheetz, I've made yellow mung bean paste for traditional buns, which is drier and not so pasty, but not for mooncakes. I'd say go for it. With all your practise this year, you'll be able to 'wow' them all with a range of mooncakes next year. Tks for reporting on your experiments with different fats. Mooncake paste is cooked more firm and has more oil in it than paste for other pastries. I guess you could soften the lotus paste by adding a bit of water to make baos and shanghai pancakes.

OK, my almost 4 yo thinks I'm seow (off my rocker), laughing at the screen!!! One of these days, they are coming to take me away...........tks to this forum!

Although we have Lyle's here, I use generic golden syrup purchased from a cake supplies shop, more convenient for me. Are there any such shops in your town? Apparently, using Lyle's would result in a nice dark-colored skin. I add a tablespoon of molasses into my skin dough. Some people add dark soy sauce. Meantime, I hope you're storing your red bean paste properly....saran wrap and in an airtight container in the fridge.

For very clear instructions on how to make golden syrup for mooncakes...scroll down to the last post. ...which means you can't do your mooncakes for another 2 weeks at least. Can you not find Lyle's Golden Syrup? This is the best...for color results and reliability.

Thanks, Anna. Will fit in a stop there.

Super! He loves Indian food. As for learning some cooking skills, I think I'll point him here and the forums will make a cook out of him in no time. Ahhh....but is it 'Indomie' brand? Most of us are rather fussy about the texture of instant noodles as well as the taste of the seasoning.

Ouch (!) and ouch (!). Before we go into the fix-it...EVERYBODY....give a BIG hand of applause to Jack for his brave attempts, considering the difficulty of obtaining ingredients and I bet he's never tasted half of them in his life. Jelly mooncake: Yours look so pretty in the mould. I've never made jelly mooncake in a wooden mould before, but I know it can be done. I suppose a wooden mould has more 'grip' on the jelly, so releasing could be somewhat more difficult. Unless...the mould was well-oiled and just before pouring in the jelly, wet. Was the texture of the jelly firm or soft, Jack? Traditional mooncake: Very nice. I can see skill in the moulding as the skin is thin enough. Like brownies, it's better to underbake than to overbake a mooncake. 10 minutes at a go. That way you have control over how dark you want it. Baking too long might cause the filling to expand too much, possibly cracking the surface, and the mooncake might go out of shape. Usually, if the crust/skin is not dark enough (which is a desirable tone), go a few rounds of baking for 10 mins, take out and rest for 10, put in another 10mins...and so on. The minis are too cute. Were they finished off as well?

What a whopper!! It's possibly heavier than me. A shame that there were no pics of it carved. Sounds delicious.

Psst...DH was the one taking the pics, remember? I must introduce him to you....or maybe not. You may get into trouble for being The Influence.

Tks for the feedback. So...it's pathetic cooking in 1-2-3 steps vs "utter crap". Thank God for the important nutrients from the Newcastle Brown Ale!

A1: Must be the flourescent lighting. Young ginger. A2: The dessert scores big points for its refreshing-ness, but the level of difficulty in preparing it boils down to the ability to open cans. Simple syrup...I suspect from the cans too.

Thks, chiantiglace! There's a 'X 2' at the side, to soften the blow. DH said to do it '100/2". Sorry to hijack the post, Ling.

Yuk Tho Hin, D'sara Uptown. Have only been there to buy mooncakes...first time having dinner there. We were told to go to Yuk Woo Hin and so was stumped when we saw the chiu pai as Yuk Tho Hin. They must be related, no? SIL's a regular...the dinner was a steal...at RM330! The children's table had Mango Chicken, Sweet n Sour Pork, Steamed Triple-Egg and Long Life Noodles.

Many thanks, Carlsbad!...and mizducky, for putting my mind at ease about thread hijacking.

Oh, Sheetz (long sound, not short), I'm so happy for you!. You've discovered the beauty of homemade filling. I know it is irresistible alright...and you sort of feel you deserve to be rewarded after all that pressing through the sieve (worst part for me, too) and the stirring. Have you made the mooncakes already? No, I haven't tried using butter or lard. I don't think the filling will look very pretty with solidified butter or lard if you refrigerate the mooncakes, though taste-wise, it should add some zing. Come to think of it, I'm sure they used lard in the early days.

As a matter of fact, I did make a cute little dinosaur..........

Cool, Jo-mel! OK, as promised, Round 2 of my Big Fat Mid-Autumn Feast. I come in peace, not to tease.

My page-boy, who's grown into a 21-year old young man (first time abroad), has just left for one-year studies in Newcastle. He has never cooked a day in his life. Apparently, he stuffed a bag full with his favourite instant noodles!!! Would appreciate suggestions on where to eat and where to buy stuff for easy-to-cook meals. Thanks.

Thanks, Carlsbad, for your suggestions...with your profile name, now why didn't I think of asking you for directions??? Yes, we'll probably visit Legoland, since the place we're staying offers a discounted entry. Oh dear, this thread is on San Diego...sorry for swinging it off-tangent. Anyway... although, yes, we would appreciate cheap eats suggestions, we won't be bringing the calculator into every place . I would love to visit a farmer's market or 2, and a well-stocked supermarket...I'm always overwhelmed with the size and choices in your supermarts. We'd like to pick up some produce to fix some meals on our own (our unit has a full-kitchen), quick meals like pasta, fried rice, sandwiches and such. However, during winter...we'll be there from Nov 27 to Dec 11...what's good to buy? Also, we love bakeries. BTW, food isn't allowed to be brought into Disneyland, is it? I remember outside food wasn't allowed into Paris Disneyland. Tks.

Thanks, anzu...I knew they started with a 'c'. Now I can rest, couldn't get anything from googling. Yes, we ate them boiled.