Sunday, September 21, 2008

Braised Pork in Miso

Whenever I cook miso soup, my kids will shun away from it. They still can't get use to the taste of miso. However, I was quite surprised that they love this dish. They simply spoon the sauce and drizzle over their rice.

All along I thought miso can only be used for soup. But this braised pork using miso as marinade change my mind completely. It was not very salty. May be because of the amount of the rock sugar, my husband found it a bit sweet. Apart from that, we love the taste of this dish. It was simply delicious. :)

More information on miso, read here.

Recipe as follows:


Pork belly 500g (I used 五花肉.)
Miso paste 3 tbs
Rock sugar 50g (can reduce to 40g)
Small cucumber, cherry tomato & spring onions - for decoration (I omitted)

Cooking wine 2 tbs
Dark Soy Sauce 2 tbs
Star Anise 1 pc
Broth 2 cups (I used homemade chicken stock)


1. Clean & pat dry pork belly.
2. Coat miso paste onto the meat completely. Marinade for at least 2 hours.
3. Put all the seasonings into a pot and bring to a boil. Once it boils, put in the meat. Cover. Braise for about 30 minutes using small fire.
4. Add in rock sugar and braise for another 1 hour (using small fire).
5. Slice the meat and arrange onto a plate. Decorate with spring onion, cherry tomato and slice cucumbers. Drizzle the braised sauce onto the meat. Serve.

Do let me know if you have try it! :)

Recipe source: 妈妈做的菜 (莊佩柔 编著)

Sunday, September 14, 2008

Happy Mid-Autumn Festival

My first homemade mooncakes gifts to my mum, mother-in-law and of course, some for myself :)

Fresh out from the oven:

I used a wooden mould for this "White Lotus mooncake". The knocking was quite fun: left, right, top and bottom. The most difficult part was dislodging! Look at the sides... need more practice to perfect it! :(

This plastic plunger mould was a breeze to use. Press and it came out very nicely. This one with "Green Tea lotus" fillings.

This one with salted egg yolk. My kids didn't like it! So did I! :D My husband felt that the yolk was a bit dry and not fragrant enough! (may be I didn't soak with sesame oil long enough or I over-baked...)

My snowskin "Green Tea Lotus" mooncakes also as gifts. Quite pretty right? My elder boy loves this very much!

Looks pretty but need lots of practice to perfect the skin... some thin, some thick...!

My mum was very pleased with the baked mooncake. I was pleasantly surprised when she gave a thumb-up for my bakes! Needless to say, I was really HAPPY!
Thank you Aunty Yochana and Amanda for the wonderful recipes! All the mooncakes were very well-received! :)

Monday, September 8, 2008

Green Tea Chiffon Cake

A simple cake on a very special day for someone special....

Hesitating whether to try my luck to bake a chiffon cake or try a no-bake cheese cake. Finally decided to give chiffon cake a try after discovered this site:周老師的美食教室 - yam天空部落 not long ago. There are a couple of videos and there are three videos demo specially for "Chiffon Cakes". I find it very useful for me since I'd failed a couple of times. If I did remember correctly, this was my fifth try on chiffon cake: the first try was perfect! but dry texture :( Subsequent bakes were all failure.... :(

These videos demo on chiffon cake really help me on the correct way to beating egg whites. Besides chiffon cakes, there are a few videos on bread too. By the way, you need to register before you can access all the videos.

This "Green Tea chiffon cake" was taken from Do What I like. I was really happy when I unmould the cake: no volcano valley! :) Was over the moon when the cake was cut: soft, light and moist to our delight! The birthday man took 3 slices at one go! One slice spread with kaya, and he similed and said delicious!