Happy Mid-Autumn/Lantern Festival

Tomorrow is Mid-Autumn or Lantern Festival. It is a day celebrated by all Chinese to welcome the abundance of harvest and togetherness. A day where we enjoy mooncakes under the full moon while children happily carry lanterns and walk around the neighborhood. I'm not going to bore you with the long winded detail, just click here for the full story if you are interested.

Look what arrived just in time for me to celebrate it? MOONCAKES!!! A gift from big boss Ray, owner of mytasteofasia.com to thanks me for supporting and doing business with him, how nice huh? I was touched and so very happy because I love mooncakes and it is my yearly treat. Ray, a big THANK YOU for thinking of me while sending this gift. :) It's great being your friend and doing business with you. Love the products you sell and it will keep me coming back for more for sure.

For those who miss Malaysian mooncakes and not as lucky as me, you can buy it online at mytasteofasia.com. It comes in White Lotus with Double Yolks and Pandan Lotus with One Yolk. Check it out! :)

Lastly, happy mooncake/lantern/mid-autumn festival to all my readers! :D

Deep-fried Fish with Soy Sauce

I haven't bought a whole fish for ages. And see what happen when I shopped with Lily (yeah, I get to shop with her a lot these days, :D), I ended out bought two fishes, one was white Pomfret which I steamed it but was too eager to eat it hot and thus didn't take any picture. But since this fish was deep-fried and looking so yummy (not that my steamed pomfret was not yummy), I decided to record it in my blog. Hehe...

I served my deep-fried fish on a bed of scallions in plain soy sauce. I wanted my fish to remain crispy instead of soggy laden with soy sauce. So, I pour soy sauce on a plate, piled the scallions on top and then placed my deep-fried fish on top of the scallion and then drizzled a little hot oil on top.

Introducing: King Oyster Mushroom

Have you seen this in the Asian market and wondering what it is? It is called king oyster mushroom which is also referring to as almond abalone mushroom in China as when it is cooked, the texture is similar to that of abalone. I was told of this mushroom when shopping with Lily (she introduced me to a lot of things eh...hehe). She told me this is the fresh abalone mushroom (instead of canned) that we read about in the forum. I was like really and quickly grabbed one to try. Since that day, I have been buying this mushroom every time I was in an Asian market. I really like the meaty white steam as well as the cap as this mushroom really soaked up the flavor of the broth you cooked it in.



This is what I came out with. Just a simply stir-fry and then cooked it in a oyster sauce flavored broth and top on green veggie. So good man, even my hubby finished it all. I also stir-fry this mushroom with sliced chicken breasts for variation. If you spot this mushroom in the store next time, do give it a try ya! :)

Ground Pork & Mushroom Dried Noodle

I organized an annual potluck picnic in the park this past Saturday. It's an event where we meet and eat in the park where the kids can enjoy some outdoor play time. The weather turned out to be so cooperating and nice, and we had a fun time eating a variety of food. Too bad, I don't have a picture of the spread because I didn't bring my camera out. But I did take a picture of what I brought to the picnic before we left the house.

Moist Chocolate Cake

I wanted to try this Moist Chocolate Cake because it looked so good and easy. This cake indeed turned out very soft, moist and delicious. Thanks Pupsha! :o) I have tried several recipes from her blog and it all turned out great. I simply love her easy recipes!



I made a mistake though. Can you spot it?

Don't think you can since I bury my mistake from your eyes. LOL! Anyway, I made a mistake by baking it in a bundt pan since I thought it would make a prettier cake. What a disaster!!! My cake got stucked on the pan again and turned out broken. The picture above is the only piece that was presentable. I purposely bought PAM for baking with flour and thought this would solve my problem. Since I also saw a review of this item at American Test Kitchen the other day with colorful result. They tested it with bundt pan and said all their cake turned out non-stick and beautiful. So, I quickly went out and bought one (even paid more to get the exact same brand). However, not in my case though. *sob sob* Pam, why you let me down? Do you think I should let the cake cool in the pan for 10 minutes first before I invert it on a cooling rack to cool completely? I inverted mine while the cake first out of the oven and it literally got broken into half. Aiyaya.... just horrible!

Anyway, this cake is simply delicious, so soft and moist and now it's my keeper recipe. Next time I would bake it in a square/round pan and lined with parchment paper and greased it, just for precaution. Oh, for my bundt pan, I only need to bake it for 30 minutes.

Japanese Seaweed Salad

I bought myself a packet of dried seaweed (Dolkak-Cham Miyuk) at H-Mart while shopping with Lily the other day. She told me a little bit would do because it expands a lot. So, I just used a scissor to cut a small corner off and soaked it in hot water. After 30 minutes, when I opened the cover, whoa! it really EXPAND A LOT and thus I left with extra seaweed. I only need about 1/2 cup for my Gochujang tofu soup. So, what about the rest of the seaweed? I need to do something with it and thus turned it into the seaweed salad that I concocted myself.