mag

Mung beans boiled with ginkgo nuts can be categorized as a dessert. Some people like to cook mung beans  with ginger because of its medicinal value.The reason that I heard from older people is because mung beans can cause heartburn  to certain people and so by adding ginger to this dessert , it can help to reduce this problem.

 Ginkgo nut has the ability to prevent memory loss and prevent or delay dementia or Alzheimer’s disease. It is also good for blood circulation.

INGREDIENTS:

Mung Beans, Whole - 25 Lb Bag Each





Fresh Ginger Root used in Asian, Thai, Chinese and Indian Cuisines - Ships out on Tuesdays

1 cup mung beans (green beans)

1/4 cup ginkgo nut

3 cups of water

1 small piece brown sugar

1 screw pine (pandan leaf)

1 inch of ginger (optional)

Salt to taste

Method:

1. Boil the mung beans with 1/4 cup of ginkgo nuts and water until tender.

2.  Once cooked, add coconut milk together with brown sugar and screw pine leaf. Then add salt to taste and stir it well for about 10 minutes until it boil again.

3.Serve it hot in a bowl.

Note: Soak mung bean and ginkgo nut in water for at least 4 hours. This is to quicken the cooking time. This dessert can also be cooked in a slow cooker. If you want it to cook fast, set to high heat and let it boil till tender. Add 1 cup of water first if you use the slow cooker. Once the beans and nuts are soft, add in the remaining water.
mag

Ingredients:

1 cup rice

1.2 cup water

2 tbsp vegetable or peanut oil

1 tsp salt

1/2 tsp pepper

1 chicken drumstick

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

sliced spring onions for garnishing

1 mushroom (soaked and sliced thinly)

1 small piece salted fish

1 Chinese sausage (sliced thinly)

1 small piece ginger (sliced thinly)


Method:

1. Chop the chicken drumstick into three pieces.

2. Marinate chicken drumstick with light and dark soy sauce, oyster sauce, oil, pepper and salt. Store it in fridge for at least an hour.


3. Heat up 1 tablespoons of oil and fry ginger, Chinese sausage, salted fish and mushrooms till fragrant.

4. Add 1 cup of water with 1.2 cup of rice into the clay pot and cook it in medium  heat.

5. Once the water begins to boil,  add marinated chicken to the rice. Reduce the heat to low and simmer with the lid on.

6. After 15-20 minutes, the rice should be ready.

7. Sprinkle some spring onions on top of the rice.

8. Serve it while it's hot.

Note: This recipe is for one serving only. If more serving is needed, increase the ingredients accordingly.
mag
Like other ancient symbolic foods, there are as many legends surrounding the moon cake as there are many types of moon cakes. In one story, moon cakes were originated in ancient times to pay homage to the moon. According to other sources, the moon cake was invented as a way to honor the Moon Goddess Chang-Er.

The most famous tale about moon cakes is said that during the end of the Mongolian ruled ,the Chinese rebelled Chu Yuan-chang by  spreading a secret message baked in moon cakes giving the instructions "revolt on the 15th day of the eighth lunar month". On the night of the brightest moon,  these revolutionary fighters successfully attacked and overthrew the Mongolian army.

Although all Chinese celebrate the Autumn Moon Festival with moon cakes, the look and flavor of the cakes vary from region to region. Outside China in countries such as Indonesia, Japan, Singapore, and Vietnam there exist yet more variations. Within China there are five main moon cake producing regions: Beijing, Tianjin, Suzhou, Chaozhou, and Guangzhou. Beijing and Tianjin moon cakes typically have white flaky or foamy crusts and made with a vegetable filling and a liberal use of oil. Suzhou moon cakes, developed over a thousand years ago, are small cakes with strong oily and sweet flavors, and are famous for their flaky exterior. Suzhou's savory cakes are usually filled with minced pork and served hot. Chaozhou moon cakes are round with a layered flaky crust. The Guangzhou version, which is the type Westerners are most familiar with, are round or square cakes with soft golden brown exteriors commonly filled with sweet lotus paste and a salted duck egg (or two). The cake is customarily cut into quarters, thus causing the yolk to resemble a full moon.





Ingredients:



1 egg (beaten)
30 g sesame seeds

Water dough:
•150 g all purpose flour
•50 g shortening
•15 g sugar
•100 ml water

Oil Dough:
•150g all purpose flour
•100 g shortening

Filling:
300 g lotus seed paste
100g pumpkin seeds

Method:

1.Mix all ingredients for water dough until it forms a soft dough. Let rest for 20 minutes then divide into 10 balls. Set aside.

2.For oil dough, mix all the ingredients then divide into 10 balls.  Set aside.

3.Wrap water dough over oil dough, repeating with the rest of the balls.

4.Take one dough and roll out flat to about 1/8 inch thin. Once rolled out, roll up like a Swiss roll.







5.Roll out again and roll into a Swiss roll (altogether twice).

6. Measure about 30g lotus seed paste and mixed with the pumpkin seeds..

7. Flatten the dough and roll into a circle, big enough to cover the filling.

8. Wrap the dough over the filling. This will yield 10 moon cakes of about 1 1/2 inch diameter.

9. Brush the moon cakes with beaten eggs. Sprinkle some sesame seeds on top of each moon cake.

10. Bake at 100 degrees centigrade for 15-20 minutes.
mag
The traditional food of the Mid-autumn Festival is moon cake. The moon cake is round which signifies the whole family reunions. Chinese have the custom of eating the moon cake on the Mid-autumn Festival, at festival night. The taste of the Chinese moon cake is very delicious. The filling of the Chinese moon cake is generally lotus-nut, red bean, green beans and many others. the moon cake’s filling is fragrant and sweet.






Ingredients:

Water dough

•150 g all purpose flour

•50 g shortening

•15 g sugar

•50 ml water

Oil Dough

•150g all purpose flour

•100 g shortening

Filling:
300 g lotus seed paste
6 salted egg yolk (steamed till cook)

Method:
1.Mix all ingredients for water dough until it forms a soft dough. Let rest for 20 minutes then divide into 6 balls. Set aside.

2.For oil dough, mix all the ingredients then divide into 6 balls. Set aside.

3.Wrap water dough over oil dough, repeating with the rest of the balls.

4.Take one dough and roll out flat to about 1/8 inch thin. Once rolled out, roll up like a Swiss roll.








5.Roll out again and roll into a Swiss roll (altogether two times).

6. Measure about 30g lotus seed paste and wrap the steamed salted egg yolk .

7. Flatten the dough  and roll into a circle, big enough to cover the filling.

8. Wrap the dough over the filling. You will get  6 moon cakes of about 2 1/2 inch diameter.

9. Beat one egg and brush on top of each moon cake. Sprinkle some sesame seeds on top of the moon cakes.

10. Bake at 100 degrees centigrade for 15-20 minutes.