The traditional filling for this is yam but there is nothing to stop you from putting your own spin into this by using a lotus or bean paste or whatever takes your fancy. Hence I am not putting a recipe here for the filling. Mr Redneck likes his with a savoury mung bean filling.
Makes 6 mooncakes
Yee Sang is a salad of raw fish surrounded by different types of colourful vegetables with a dressing of plum sauce. It is usually eaten on the 7th day of Chinese New Year with the salad tossed high with chopsticks as a symbol to mark the start of a prosperous new year.
Yue Sang is not that difficult a dish to prepare. It just needs a small amount of different vegetables shredded into long strips. I haven't included the quantity of vegetables as this is a very versatile dish. I have only bought one of each type of vegetable and in most cases only used half of it.
Makes 185 gKueh Kapit aka love letters are a traditional Chinese New Year biscuit. This recipe is from my aunts who have been making these for decades. The love letters are a fragile, crispy and crunchy biscuit and very addictive. Making kueh kapit is not for the faint hearted. It is hot work and very fiddly.
Makes 4 milk powder tins
Ingredients
220 gm sugar
130 gm rice flour
1 tsp tapioca flour
4 large eggs
250 ml thick coconut milk
60-80 ml water
Kok chai (peanut puff) is one of the traditional goodies served during Chinese New Year. They can either have a filling of sweet peanut or savoury har mai (hae bee hiam).
Makes 65
Ingredients for Dough
1 egg yolk
½ egg
70 gm peanut or corn oil
70 gm water
280gm flour
Method
1. Into a food processor add the flour and eggs.
2. Add the oil and water until the mixture begins to look like breadcrumbs.
3. Remove and knead gently into a smooth dough.
4. Rest dough for 2 hours.
5. Divide the dough into several portions.
6. Roll the dough thinly. (I took the easy way out and used the pasta machine to roll)
7. Cut into rounds. Place a round pastry onto the mould, add either peanut or savoury hae bee hiam in the centre. Dip your finger into water, moisten half the edge and shut mould to seal.
8. Deep fry on medium high heat till golden brown.
after steaming.....
8. Leave to cool and chill, uncovered, in the fridge overnight to set and dry out a little.
9. Slice into thin slices, about 1 mm, with a sharp knife or with a manual vegetable slicer. Lay out on trays and dry in the sun until thoroughly dried.
cut and laid out to dry.....
10. Deep fry in hot oil until it expands. Store in airtight containers.
Notes
1) Mixing with boiling water partially "cooks" the dough and helps to reduce the steaming time quite considerably.
2) Depending on how wet your prawn paste is you may need to add more or less water. DO NOT add more taipoca flour.
3) Make sure the prawn paste is absolutely smooth.
4) The dried crackers can be stored in airtight containers for 1 -2 years, in the freezer even longer. Sun them again for a day before deep frying.
Recipe by : Chips @kitchencaper (adapted)
These loong yoke as they are known in cantonese, are very tasty and moreish and are similar in appearance to beef jerky. An expensive food item, they are very popular as gifts especially during the chinese new year. The recipe was passed on to me by my Aunt who I will be forever thankful.
Ingredients :
300 gm lean pork mince
300 gm pun fei sau mince (½ fat ½ lean)
135 gm sugar (if you prefer it sweeter, add 2-3tsp extra)
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