Chinese red eggs ( birthday)

Recipe: Nasilemaklover

Ingredients:

(10 hard-boiled eggs)

1 tablespoon rice vinegar ( I used normal white vinegar)

1/2 tablespoon rose syrup

you need vinegar and rose syrup

keep twirling around with a spoon
drain excess dye away with the sieve 

Method ( with modification):

1.  Mix vinegar and syrup together in a small bowl.  Set aside for later use.

2.  Boil the eggs in cold water, low heat, with a pinch of salt and dash of vinegar. This is to strip the waxy coating from the eggs.  Simmer the eggs for about 30 to 40 minutes.

3.  When eggs are hard boiled (while it is still warm), start by dropping one egg at a time, in a bowl filled with the prepared red coloring, keep twirling around with a spoon, allow as much dye to drain as possible.

3.  Place eggs in sieve to let the excess dye drip away.

note:  dye your eggs while they are still warm also, dye one egg at a time.

I also made Longevity Peach steamed buns for celebrating my dad's birthday.

Longevity Peach steamed buns click here

How to prepare and store pumpkin puree

Pumpkin is good to add in your baking and cooking. 

 It is stress free if you get it prepared once and for all.  

 Method

1.  Heat oven to 200C / 400F.

2.  Remove fiber and seeds, cut pumpkin into big wedges, place them on baking tray, roast until a knife can be easily inserted and removed from the pumpkin, about 30 to 45 minutes. 

2.  Let it cool on wire rack for about an hour.  Using a knife (or a large spoon), removed the roasted flesh of the pumpkin and place it to the bowl of food precessor.  Process until the flesh is smooth, about 3 to 4 minutes. 

3.  Keep them in zip lock bags, covered with another layer of aluminium foil, store in the freezer for up to 3 months.
( Or just store in the fridge for up to 1 week).

roasted pumpkin just removed out from the oven,  the flesh is tender now.

just the flesh, get it processed until it is smooth, 3 to 4 minutes.

this is how I do it.

Homemade mung bean paste

Homemade mung bean paste is good for making mooncakes whether traditional types or the snowskin types, besides it is also popular used for other authentic Asian desserts or pastries.  Being homemade, you can have the full control of the amount of sugar or oil you like to have in it, avoiding unnecessary preservatives and additives.

Feel free to add batches from the amount here,  with the unfinished paste, just roll it into a dough shape, wrap it with cling wrap and store in the fridge for later use. You may like to get paste prepared one or two days in advance.

Adapted from SiuKitchen
Ingredients (Filling):

1.  Peeled split mung beans  160g  (wash and soaked  for 2-3 hours or, overnight).
2.  Wheat starch  10g
3.  Vegetable oil   10g
4.  Castor sugar  40g ( I used 50g)

Raw Peeled Mung Beans , get it soaked best overnight

Steaming done.
 You should feel the beans are soft and tender.
 ( I made double batches here)

Mashed and fine sieve it after

Smooth, glossy paste ( should not be very dry or wet).
 Covering a cling wrap on the paste is to maintain it's moisture.

 Method:                                                                                                                                              

1.  Add a little water to the mung beans so that it is slightly submerged.  Use shallow pans and get it steam 20 to 30 minutes until softened.
2. Drain away excess water. Mash the paste while it is still hot, sieve to puree after.
3.  Add 40g sugar into the paste and mix well.
4.  On low heat, fry the paste with a little oil at a time.
5.  Add in wheat starch when paste is becoming quite dry ( but not dry).  Stir until all well mixed. At this stage, paste should come together easily, looking smooth and glossy.
6.  Wrap around the paste with with cling wrap and chill in the fridge for later use.