Dragon Fruit Savoury Bean Fruit Fragance Pingpi Mooncakes

Ingredient for skin:
A: (sieved together)
80g commercial koh fun
30g cooked cornflour
30g icing sugar

B:
30g shortening
30g liquid glucose
125-150ml water

C:
1 tbsp mango filling (from bakery marts)
1 tsp mango essence

D:
1 tbsp strawberry filling (from bakery marts)

Dragon fruit lotus paste filling:
E:
100g white lotus paste (refer to pg. 23)
20g dragon fruit pulp (mashed, strained out juice)

Savoury green bean paste filling:
F:
150g split skinless green beans (soaked)
1 tbsp plain flour
1 tbsp cornflour

G:
50ml-75ml oil
4 shallots (sliced)

H:
20g white sugar
1 tsp salt

Utensil needed:
Mooncake mould

Method:
1. For skin: Combine ingredient (A) and ingredient (B) together. Knead into a dough, divide into two parts.
2. To the first part of no. (1), add in ingredient (C), knead well. To the second part of no. (1), add in ingredient (D), knead well. Cover and rest both dough for one hour or keep chilled overnight.
3. Dragon fruit lotus paste filling: Stir ingredient (E) in a wok over low heat till paste leaves the side of the wok. Remove paste, cool well. Scale at 25 grams portions, shape into rounds, set aside.
4. Savoury green bean paste filling: Place drained beans of ingredient (F) into a pot. Add in some water to cook till beans have softened. Cool well, add in remaining ingredient (F), blend together, pass paste through a sieve.
5. Heat wok with oil from ingredient (G). Saute sliced shallots till fragrant. Remove fried shallots but keep remaining oil in the wok. Add in no. (4) and ingredient (H). Fry over low heat till paste leaves the side of the wok. Add in the fried shallots. Remove paste to cool.
6. Scale no. (5) at 45 grams portions, shape into rounds, flatten and wrap in no. (3).
7. Roll out both dough of no. (2). Place flattened mango dough on top of flattened strawberry dough. Next roll out flat once more, make into a Swiss roll. Slice at 80 grams each.
8. Take a piece of no. (7), flatten the top part (to give it a design), wrap in no. (6), dust with koh fun. Place into mould, press and dislodge imprinted mooncake. Repeat process.

Note: This recipe is for mooncake mould that can hold 150 grams. Always work on the ratio of 50% skin weight, 50% filling weight.

More recipes in "Pingpi Mooncakes"
(Available in August 2010!! Click to view contents).

Mooncake Moulds

冰皮月饼模Pingpi Mooncake Moulds
PM01 @ RM18 (excluding postage charges) Not Available


PM02 @ RM18(excluding postage charges)Sold out



PM03 @ RM18(excluding postage charges)



PM04 @ RM18(excluding postage charges)



PM05 @ RM18(excluding postage charges) Sold out



PM06 @ RM18(excluding postage charges)


PM07 @ RM18(excluding postage charges)


PM08 @ RM9.50(excluding postage charges)
PM09 @ RM9.50(excluding postage charges)
PM10 @ RM9.50(excluding postage charges)




PM11 @ RM9.50(excluding postage charges)
PM12 @ RM9.50(excluding postage charges)
PM13 @ RM9.50(excluding postage charges)
PM14 @ RM9.50(excluding postage charges)
PM15 @ RM9.50(excluding postage charges)




燕菜月饼模 Jelly Mooncake Moulds
JM01 RM5 (Sold out)

JM02 RM5

JM03 RM5
JM04 RM5



Postage charges:
West Malaysia Courier service charge:
1-5 pcs @ RM5 / 6-19 pcs @ RM10

Sabah/Sarawak Courier service charge:
1-5 pcs @ RM10 / 6-19 pcs @ RM20

Cooking Contest

“FREE RANGE PORK” Cooking Contest
Date: 15th August 2010 (Sunday)
Time: 8.30a.m.
Venue: An Xin’s Healthy MEAT Shoppe
No.20-G, Jalan SS15/8B,
47500 Subang Jaya.
Tel: 03-5634 8228

Limited to first 20 contestants only, age 18 and above.
Enrolment fee: RM20
Deadline: 8th August 2010
Prizes: 1st prize: RM500 cash + RM388 Cash voucher
2nd prize: RM400 cash + RM288 Cash voucher
3rd prize: RM200 cash + RM188 Cash voucher
4th – 20th: Consolation prize

For more information, please contact the organizer:
Whitney Gan
e-mail: whitneygan@aameatshop.com.my

黄金泡芙Golden Puffs

材料A：
牛油125克
清水250毫升
白糖1汤匙半
普通面粉150克
鸡蛋（A）5粒

馅料B：
鲜奶500毫升
白糖100克
蛋黄粉3汤匙
盐1/4茶匙
瓦尼拉荚半支
蛋黄4粒
牛油1汤匙

搽料：
打散鸡蛋适量

装饰：
糖粉适量

用具：
花嘴2个
挤花袋2个

做法：
1. 馅料：将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀，放入微波炉以高温煮5分钟。
2. 将（B）料的糖、盐及蛋黄粉搅匀，拌入蛋黄后边搅拌边倒入（1）至均匀，放入微波炉以中温煮3分钟。
3. 将（2）取出瓦尼拉荚，加入（B）料的牛油拌匀后以保鲜纸包好待凉，装入已放花嘴的挤花袋内待用。
4. 材料（A）的牛油、水及糖拌匀放入微波炉以中温煮4分钟，取出拌入面粉再煮1分钟取出。
5. 将蛋逐粒加入（4）拌匀，装入已放花嘴的挤花袋内挤在已铺纸的烘盘上，搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。
6. 将（5）取出在旁边剪一个小洞，挤入（3）重复至完，筛上糖粉即可。

注：这是基本的泡芙制作法，用在奶油泡芙。

Ingredient A:
125g butter
250ml water
1 1/2 tbsps white sugar
150g plain flour
5 eggs (grade-A)

For filling B:
500ml fresh milk
100g white sugar
3 tbsps custard powder
1/4 tsp salt
1/2 stick vanilla pod
4 egg yolks
1 tbsp butter

For glazing:
Some beaten eggs

For decoration:
Some icing sugar

Utensil needed:
2 nozzles
2 piping bags

Method:
1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.
2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.
3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.
4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.
5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.
6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.

Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.

墨鱼焖花肉Cuttlefish Braised with Belly Pork

材料A：
蒜米8瓣
干墨鱼70克（浸软，剪块）
辣椒干10条（洗净沥干）

B：
三层肉600克（切块）
南乳2块

调味料：（混合均匀）
盐半茶匙
糖1汤匙
蚝油1汤匙
糯米酒1汤匙
胡椒粉少许
清水600毫升

做法：
1. 锅里热少许油，炒香（A）料后加入南乳炒匀。
2. 加入三层肉炒至肉变色，加入调味料后以大火煮滚加盖，转小火焖一个小时或肉软即可。

贴士:煮时间中开盖看，如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍，焖的时间越长越入味。

食谱取自：Y3K Recipes issue no.53

Ingredient A:
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)

B:
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd

Seasoning: (mixed together)
1/2tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
Little pepper
600ml water

Method:
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.

Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.

Recipe extracted from: Y3K Recipes issue no.53

KOPI LUWAK猫屎咖啡

This small bottle of coffe beans cost RP220,000 (RM73).


A small cup of KOPI LUWAK (pea berry coffee) cost RP30,000 (RM10).

Civet Cat eats best red ripen coffee cherries.

Bali is famous for it's coffee.

Bali island is not only famous for its beautiful views, it's PEA BERRY COFFEE(猫屎咖啡) or KOPI LUWAK is the most expensive coffee in the world (10 time more expensive than normal coffee).

Civet cats (Luwak) lives in the island of Bali, red ripen coffee berries are their favourite food. The little cats choose the best coffee berries, swallow it, and the berries undergoes chemical process in their digestive systems. The coffee beans passed out undigested, and collected by the farmers from the forest. These beans are being cleaned, roasted for one hour till fragrant.

When come to Bali, do not forget to try this KOPI LUWAK.

小蛋糕 Cupcakes

开心小蛋糕
“小蛋糕”也称为“杯子蛋糕”，这种蛋糕与一般的蛋糕不同之 处在于其大小只供一人享用，通常采用小纸杯或小铝杯烘烤而成。

早至1828年，美国一名食谱作者在她著作的食谱内第一次提到“小蛋糕”， 当时还没有制做小蛋糕的模型，由于这些小蛋糕是以瓷杯为模具，因此而取名“杯子蛋糕”。此后，凡是体积小如茶杯的蛋糕统称为“杯子蛋糕”或“小蛋糕”。

有 趣的是：多年后，当地厨艺爱好者开始采用量杯计算方法制做杯子蛋糕，食谱简单易懂，只采用一杯牛油、两杯糖、三杯面粉、四粒蛋，所以也称为“1234蛋 糕”。这些小蛋糕与传统牛油蛋糕相比，只采用一半份量的牛油及鸡蛋，所以比较不油腻，制做成本也相对性比较低。

蛋糕烘好之后，装饰能够使 蛋糕看起来更加可口。小蛋糕装饰最吸引人之处在于没有任何限制，没有所谓对与错。你可以和孩子们采用任何糖果、糖霜、巧克力米、椰丝、果酱等，随心所欲地 在蛋糕上任意涂鸦，发挥你的创意。

Baking Cupcakes for Fun

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or moulds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Decorating cupcakes is a great family activity. Part of the fun is that there are no hard and fast rules to follow. Similarly, there are no right or wrong ways to decorate cupcakes. By using icings and candy, along with other objects like plastic trinkets, sprinkles, colored sugar or coconut, it's easy to customize and decorate cupcakes quite easily. Enjoy!!

Y3K Cookbook Volume No.24 - CUPCAKES
ISBN 978-983-44755-3-6
First published in May, 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之24
小蛋糕
ISBN: 978-983-44755-3-6
2010年5 月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)