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Posted by 城主 on July 01, 2017

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冬严飞雪服满髏

春缓雨风净一身

夏艳骄阳裹缕衣

秋凉气爽收成根

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Recipe: Snow Skin Mooncake (冰皮月饼)

Want a taste of snow skin mooncakes in Singapore? Be prepared to shell out between SGD40 to SGD60 (about USD30+ to USD50+) per box of 8. Raffles Hotel , which has some of the nicest snow skin moocakes around, was among my favorites and theirs cost SGD64 per box of 8 this year. Snow-Skin Mooncake with Champagne Truffle & Ganache from Raffles Hotel. There's also the baked variety of mooncakes. The baked version contains a lot more oil and are typically stuffed with lotus paste/jam and salted duck egg yolks. Apparently, a bakery in Hong Kong came up with the snow-skin variety as a healthier offering. We're two hours away from the closest 'chinatown' and we haven't seen any snow skin mooncakes at the Asian supermarkets. There's the baked variety, which I don't like. As always, if I can't buy it, I'll make it. However, mooncakes are a royal pain to make. There's a reason for the hefty price tag, baked or snow skin, and it'

Recipe: Lao Ban 老伴 style soy bean curd. 豆花

One fascinating thing about Singapore which I find endearing in an odd way is food fad. Something new, or in the case of soy bean curd, something updated, would appear on the market, tastes great, and for a period of time, would draw crowds of people obsessed with getting a taste - I included. Many long queues and a few 'copycats' or 'alternatives' later, the food may continue to draw a crowd, e.g. Koi bubble tea, or become part of the scene, e.g. apple strudel. But I may be outdated in my examples as it's been a year since we've been away... In the months before we left Singapore, it was soy bean curd which had the honor of being sought after for a while. I recall us buying tubs of the goodie from Old Airport Road Food Center and bringing to gatherings, and once, even to give away as breakfast to the early few who were working with me that particular morning. Since we have been making our own soy bean milk (a colleague gave me a very good Joyoung s

Recipe: Pineapple Tarts (Open Face)

Note: Receipe updated again - Feb 2, 2014. It's already Christmas Eve and the Chinese New Year is just 5 weeks away. Pineapple tarts are a staple of CNY celebrations back home in Singapore. I think my mum's version is the best I've had...but I haven't asked her for her recipe. Maybe I should, but I'm a mood cook, and I'm in the mood to bake so can't wait for her to write it down and send to me...that is if she wants to do so. Maybe one day. So I went on one of my "late" night ("late" nowadays requires redefining because we've been sleeping before midnight) web surfing sessions and found several recipes. I fell for this recipe that didn't look complicated and claimed to be the most buttery version out there, free of cream cheese and condensed milk and other distractions. So last evening, I made batch 1. Pui! It was so firm the crust tasted like cookies. The husband was very excited by it, and I think it's be

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