Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012
Showing posts with label festival. Show all posts
Showing posts with label festival. Show all posts

Friday, 21 December 2012

Have A Blessed Dong Zhi 2012

So, is the world coming to an end soon [that's 1.00pm Malaysian time btw as Peru (where the Mayans are from) will only be 21 December 2012]??? :p

Whatever it is, today is a rather big day for the Chinese around the world where Winter Solstice Festival is celebrated. Reunion dinner where the entire family gathers is a must and of course the partake of tong yuen (glutinous rice balls) which will ermmm make us one year older. And so, I'm officially one year older already!

dong zhi 2012

More on this here, here and here.

Wishing everyone a blessed Dong Zhi filled with peace, harmony and joy!


Saturday, 13 August 2011

Just Heavenly's Raya Centrepieces & New Offerings

Raya Centrepieces

We are into half month mark of Ramadhan and in no time we'll be celebrating Hari Raya Aidil Fitri. For this year's Raya, the fabulous baker boys, Allan & Nigel, of Just Heavenly have came out with some beautifully decorated cakes as centrepieces. These lovely cakes of either your choice of Chocolate Fudge or Sugee Fruit looked absolutely great amongst your Raya laden goodies and would make fantastic gifts.

Raya Centrepieces 01

Stars light the night sky of Ramadhan with your blessings as your loved ones receive this beautiful cake. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9” round (approx 1.8kg), 11”x11”(approx 4.2kg), and 11”x 22”(approx 8.5kg) and from RM188 onwards.

Raya Centrepieces 02

A flickering flame lights your path with God's blessings which are passed on to the recipient when you give them this gorgeous centerpiece. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9” round (approx 1.8kg), 11”x11”(approx 4.2kg), and 11”x 22”(approx 8.5kg) and from RM198 onwards.

Raya Centrepieces 03

This centrepiece was created with the iconic Wau. Flying high in the wind and from your heart to your loved ones for their Raya table. Available as our famous CHOCOLATE and traditional SUGEE FRUIT in 9” round (approx 1.8kg), 11”x11”(approx 4.2kg), and 11”x 22”(approx 8.5kg) and from RM208 onwards. 

Wau close up

Just look at the intricate design of the wau!

There are more designs and special gift boxes in offer for Raya, just check out their brochures here.

To order, email raya.justheavenly@gmail.com or call

Slice of Heaven @ Jaya One 03-7955 5212
A Slice of Heaven @ Pavilion KL 03-2141 5150

Corporate orders 03-2287 9866


Other than Raya goodies, there are some newly launched Peanut Butter Cupcakes and cupcake designs that includes the ever popular Angry Bird series and also Plant Vs Zombies!

Plants Vs Zombies

Plants Vs Zombies at RM18 each.

Angry Bird full set

Angry Birds RM120 for all of them including the slingshot and presentation tray.

Angry birds close up

Look at the details!

Hei cupcakes

If your wedding is round the corner, do think of these "Hei" (Double Happiness) cupcakes (RM8.50 each) for your wedding favours or even as your wedding cake!

And my favourite.. Peanut Butter Cupcakes with a rich chocolate fudge cake topped with creamy peanut butter frosting! The best part is the cake is not sweet at all which compliments the sweet peanut butter frostings, yums!

Peanut Butter Cupcakes

Actually Nigel did a master class with a small bunch of us last weekend and I had the pleasure to learn how to make a deliciously moist Spiced Date cake and Torrone, an Italian version of soft nougat. I've caught them all on video and will post it up together with the recipes that he had shared with us ;-)

Yeah I know I do owe you guys lots of recipes!! Ok ok will try to make them happen next week :D


Monday, 6 June 2011

Happy Duan Wu Jie

Today is Duan Wu Jie aka Rice Dumpling aka Dragon Boat Festival. Chinese all over the world is celebrating this festival by making or eating glutinous rice dumplings (aka bak chang in Hokkien or zhung in Cantonese) and there will be dragon boat race as well!

This time, I'm featuring the sweet version of glutinous rice dumplings with red bean fillings as oppose to the savoury versions. I've tried my hand in wrapping some but it was totally a disaster hahaha. PureGlutton had showed some of us how to make it last year and most of us gave up after trying 1 or 2. Luckily she was very patient in trying to save up our dumplings, phewww. Her dumplings are filled to the brim with all my favourite ingredients and one of the best we ever have ;-)

Anyway, shown here are the glutinous rice dumplings with red bean fillings also known as karn zhui (alkaline) zhung. Most times these rice dumplings are plain without any fillings and to be eaten with kaya or palm sugar syrup. This is my favourite kinda dumplings as compared to the savoury ones.

Glutinous Rice Dumplings with Red Beans Filling

If you're celebrating, we would like to wish you a happy Duan Wu Jie!



muhibbahbadge

I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of  Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.



Sunday, 19 September 2010

Moon Festival Cutey Biscuits aka Gung Tzai Pheng

Moon Festival Cutey Biscuits - Red Bean Paste Fishy
I've made a batch of Gung Tzai Pheng (Moon Festival Cutey Biscuits) this year and they all turned out quite good. I experimented with various molds and found those like peach or even angkoo are the easiest to mold the biscuits as I do not have to spend time ensuring the nooks and corners of complicated shapes like goldfish or khei loon (a type of Chinese lion) are properly filled with dough. So the moral of the story is - don't buy molds that looked super cute with lots of designs on them :p

Moon Festival Cutey Biscuits - Red Bean Paste Peaches

I did the angkoo one just for fun cause GFAD made some angkoo kuih using square mooncake molds :p

Moon Festival Cutey Biscuits - Lotus Paste in AngKoo Shape

This biscuit is quite easy peasy but just tedious in terms of having to weigh the dough and fillings before assembling them. Recipe can be found here and here.

This year, Mid-Autumn Festival is celebrated on 22 September. You'll still have some time left to make these cutie biscuits!


Note: There is no need to refrigerate the dough! It'll make your dough "melt".

Saturday, 3 October 2009

Wishing All a Blessed Mid-Autumn Festival

Wishing all a blessed Mid-Autumn Festival. Enjoy your mooncakes with Chinese tea whilst admiring the bright round moon.

mosaic mooncake

These mooncakes are from Fook Pan... the normal looking one is Butter Lotus Paste (RM10) which was highly recommended by SkinnyMum last year after she tried the Chocolate Mooncake which I highlighted. However, I don't find them any nice with the exception of a nice butter fragrant and the skin is very oily. The green one is the Golden Jade (RM10) which is pandan lotus paste where at least the pandan flavour doesn't tasted artificial, otherwise it was just normal. Seriously I think Fook Pan this year cut some corners which resulted sub-standard mooncakes including the chocolate ones. Very disappointing as I hardly buy mooncakes for own consumption.


Fook Pan Food Industries
274A Jalan Ipoh
51200 Kuala Lumpur
Tel: 603-4042 7676


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Thursday, 28 May 2009

Happy Duan Wu Jie

**Non-Halal**

Today is Duan Wu Jie aka Rice Dumpling Festival. Those who are celebrating this festival, Happy Duan Wu Jie to you and your family.

Should you feel like having some luxurious abalone filled rice dumpling (bak chang), you can head on to Y E Traditional Dumplings. Perhaps you could try their healthier brown rice version.

If you're pressing for time or your favourite stall have ran out of rice dumplings, you can head on to supermarkets to find Kawan's mini alkaline rice dumplings (karn shui type) in the frozen department. I've tried their savoury version as well which is not too bad, halal too if not mistaken.


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Monday, 4 May 2009

Review: Y E Traditional Dumplings' Healthy Brown Rice Chang

**Non-Halal**


We were at Jusco Supermarket Cheras Selatan the previous weekend. Oh my... the amount of sampling "stalls" were practically at every aisle churning out various samplings from nasi tomato and curry chicken made out of evaporated milk, all sorts of coffee, Milo, black sesame soy milk, cultured drinks, biscuits... you name it they would most prolly have it!!! I think we could have easily done a food crawl there :p heh!

Anyway, whilst we were passing by the non-halal section, we stopped to check out a bunting. The various glutinous rice dumplings (bak chang) pictured on the bunting all looked so delish. On closer look, ohhhh my, it was the famous Y E Traditional Dumplings at Pandan Jaya. I remember reading and watching on telly about their dumplings especially the gigantic one that can serve 10-12! This particular dumpling has a lot of expensive goodies inside which includes abalone!!! Not cheap, I tell you... it's close to RM300 for one!

I was attracted to one particular dumpling, the word "healthy" caught my eyes. The promoter ushered us into the non-halal section to check them out. Since I wanted to grab some bacon so may as well.

YE - Healthy Brown Rice Chang (RM6.80)

I bought one just to try out. This Healthy Brown Rice Dumpling costed RM6.80 but the size is rather big (but then again I have small palms :p). Traditional to their point, the dumpling is wrapped using hemp string which I liked, very environmental friendly and I know it's safe to eat. I'm kinda paranoid that plastic on rafia strings might just leak into the dumplings when cooked on high heat, tell me I'm not alone please...!

YE - Healthy Brown Rice Chang

YE - Healthy Brown Rice Chang - unwrapped

I steamed it up before eating and I could tell the grains were not 100% brown rice but more like multi-grained... brown and red rice plus millet, could have buckwheat too. The fillings not as generous as I would like it but good enough. It contained a slice of Chinese mushroom, chestnut, salty egg yolk and pork slices. There is only a teeny weeny slice of fat and a couple slices of lean meat... too lean (:p very surprising coming from me) cos it's tough. Taste wise, this dumpling is all right. It's like eating my normal meal of multi-grained rice with dumpling ingredients as dishes. I missed the glutinous texture of a normal dumpling.

YE - Healthy Brown Rice Chang - fillings

Capt'n Hook tried their Hakka "pillow" dumpling which he said was all right. Am I missing something here? Hmmm might wanna try out the other famous shop... perhaps soon since Duan Wu Jie is around the corner, 28th May to be precise.

If you fancy checking out the rest of the dumplings like Cantonese Chang, SweetHeart Chang, Crystal Chang, Nyonya Chang, Bamboo Leaf Chicken Chang, Roasted Pork Vega Chang; Golden Chang and etc... do drop by their shop at Pandan Jaya or Jusco Supermarket, Cheras Selatan (not sure about other Jusco though).


Y E Traditional Dumplings
8G Jalan Pandan Jaya 3/9
Pandan Jaya
Kuala Lumpur
Tel: 603-9284 5325
Opening hours: Mon-Sat 10am - 11pm; Public Holiday & Sun 10am-7pm
Click here for Map.

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Sunday, 21 December 2008

Happy Dong Zhi 2008

Today, Chinese all over the world are celebrating Dong Zhi (Winter Solstice Festival) where everyone at home will be back for a reunion dinner. This year we won't be savouring mom's home cook feast as we will be eating out instead.

Tong Yuen

I wonder if there will be tong yuen (kueh ee/dumplings)???

Happy Dong Zhi.

Sunday, 14 September 2008

Happy Mid-Autumn Festival

Wishing all of you a blessed and happy Mid-Autumn festival.



Created with Admarket's flickrSLiDR.

Saturday, 13 September 2008

Teo Chew Mooncake

I love the flat disc Teo Chew mooncakes. Must be the flaky pastries that attracted me and the fillings are not so rich and sweet.

These pics were taken last year. Sighhh so far Jusco Mid-Autumn fairs do not have Setapak Teo Chew Restaurant's kiosk... means I need to go Leisure Mall to get some if I really want some this year.

This is Teo Chew Mooncake Fruit Paste With Bean Paste which has green bean paste with fruit peels and candied winter melon. A bit sweet for me though.

Teo Chew Mooncake Fruit Paste With Bean Paste - fillings

Teo Chew Mooncake Fruit Paste With Bean Paste - packet Teo Chew Mooncake Fruit Paste With Bean Paste


My fave... Teo Chew Mooncake Green Pea Bean Paste.

Teo Chew Mooncake Green Pea Bean Paste - fillings

Teo Chew Mooncake Green Pea Bean Paste - packet Teo Chew Mooncake Green Pea Bean Paste




Setapak Teo Chew Restaurant
Jalan Pahang (opposite Galeria)


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Friday, 12 September 2008

Mid-Autumn Festival Cutie Lotus Paste Biscuits

These are the plain version of the Mid-Autumn piggy biscuits...

Plain Mid-Autumn Festival Biscuits

These batch of fishes have lotus paste kneaded into the dough. Recipe as stated below.

Plain Mid-Autumn Festival Cutie Lotus Paste Biscuits

These plain janes were inspired by those bought by hubby at Jusco's Mid-Autumn Fair at 1 Utama (old wing concourse). I was wondering why he bought them when I can make them myself hehehe... he told me the aroma was hard to resist as they came fresh outta oven. Using the same recipe below, I added some melon seeds into the dough and shaped them into rounds. Yummyumm!

Mid-Autumn Festival Lotus Paste and Melon Seeds Biscuits

Mid-Autumn Festival Cutie Lotus Paste Biscuits

Ingredients:
300g biscuit dough
150g lotus paste
some plain flour for dusting

Topping (beaten):
1 egg yolk
1 egg

Decoration:
some black beans (halved), if needed

Method:
1. Mix dough with lotus paste until well combined.

2. Divide dough into many portions, form it into rounds or ovals depending on biscuit moulds. Dust flour in mould, then press dough into mould. Next, invert onto baking tray.

3. Bake in preheated oven at 180C for 10 mins. Remove from oven, leave to cool, and brush beaten egg on the surface evenly. Continue to bake for 10 mins until golden brown. Serve.

Ref: Famous Cuisine Vol. 51 July-Aug 2008, page 7

BTW, I finally found out why my dough sagged!!! I was too smart alec to place the dough in the fridge when in actual fact, you don't need to! Took me a couple of batches before discovering this *blush blush*


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Thursday, 11 September 2008

New World Mooncakes

I'm a traditionalist when it come to mooncake. I just can't tolerate those weird combinations and flavours. Well except for a certain flavours and that also if they come in bing pei (snow skin) version.

I'm a purist and will stick to the traditional ones like lotus paste with yolks, red bean, white lotus paste etc. However, there is one mooncake, the baked type, that I'm bowled over with and I have to say it's a favourite with almost every bittersweet chocolate lovers, and it is this...

Fook Pan Choc Mooncake

This Chocolate Mooncake is from Fook Pan which is originally a cooking school located along Jalan Ipoh. It was aeons ago my aunt bought a box of these for my brothers and I. I must have been a teenager then but I remember every word she told me. Fook Pan was the first who came out with a chocolate version and that year was their first and needless to say, we loved them.

I got reacquainted to it a couple of days back when a friend gave me one to try. I was delighted of course as getting them is quite a task. Fook Pan's mooncakes are not available at any stores, stalls nor kiosk except their place in Jalan Ipoh. So you'll need to call them and place your order before running over there to pick them out.

After one bite, the memories and pleasures flooded back. The ebony skin is thin and tasted chocolaty. The filling of lotus paste mixed with bittersweet chocolate can be tasted distinctly. Best of all, these mooncakes are not sickly sweet. I shared some with my colleagues and one of the guy said this would be the best alternative to chocolates to win over girls' hearts during this festive season. He had it spot on!!!

Choc Mooncake

Mid-Autumn Festival (Mooncake Festival) is celebrated this Sunday (14 Sept 2008), so hurry to Fook Pan to grab some chocolate mooncakes to impress some girls.


Fook Pan Food Industries
274A Jalan Ipoh
51200 Kuala Lumpur
Tel: 603-4042 7676

Coming from Chow Kit/Raja Laut, it's further down after Dynasty Hotel (Coordinates: 3°10'19"N 101°41'30"E). The row of shophouses that sell tiles and sanitary wares.


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Monday, 11 August 2008

Of Alf and Jabba the Hut...

**This is halal, just the shape is NOT :p**

This reminded me of Alf... No?

Alf

How about these??? Jabba the Hut!

Jabba the Huts

LOL sighhh that was how my so called Moon Cake Festivity Biscuits turned out! Will experiment more with this, well, when I'm not lazy.

I've used the recipe from Famous Cuisine magazine and it's quite easy peasy as the ingredients including the golden syrup are easily available at the baking supply stores, otherwise I nearly flipped when I read that I need to store homemade golden syrup for 2 months before I can use it! The dough is made the day before and I kept them in the fridge. Remove the dough and leave to soften a bit in room temperature.

Next, I measured out the fillings ie. dau yoong (I've no idea what's this in English) and dau sar (red bean) - both also store bought; and roll them into balls. I kept them refrigerated whilst I measure out the dough portions.

For the freestyle round piggy or rather Jabba the Hut, the filling is 20g each and the dough is 30g. The large wooden piggy mould that I've gotten is best fitted with 50g fillings and 60g dough. Anything more than this, will spilled over at the base and won't turn out so nice looking. The eyes were fitted in by boiboi with halved black beans (noticed how some of them looking cock eyed hehehe). To shape the fillings easier, just need to oiled my hands a bit. For the dough, use some flour to prevent sticking.

Freestyle Piggy Festive Biscuits - Dau Yoong filling

Once everything were measured, then it's rather simple especially those moulded with the wooden piggy (pre-oiled). All I need to do was roll the dough slightly elongated in my floured hands and wrapped the fillings with it. Next, flour the mould generously and pour out the flour. Place the dough into the mould and slowly spread the dough around to fit everything inside the mould. After that whacked the mould a couple of times on the table and the dough will come out perfectly. Place biscuit on a lined tray.

For the free style version, roll dough into round shape and wrap it around the filling. Place on a tray and repeat with the rest. Next, shape the snouts, ears and tails to decorate the rounds into a piggy. Press in the eyes. The reason I've gotten Jabba the Hut instead of piggy was the dough rounds got soften and sorta melted at the bottom. I guess I need to refrigerate these whilst I tend to other things like what I did! I went and shaped the rest of the doughs in the wooden mould before placing everything into the oven. Thinking of saving some hot energy by stuffing all 3 trays in on go *stick out tongue*

Moulded Piggy Festive Biscuits - Dau Sar filling


Moon Festival Cutey Biscuits

Ingredients:
600g low protein flour/plain flour
600g golden syrup
1 1/2 tbsp alkaline water
100g peanut oil

Topping (beaten):
1 egg + 1 egg yolk

Method:

1. Mix golden syrup with peanut oil and alkaline water, gradually add in flour, mix well till combined and soft.

2. Wrap the soft dough with cellophane paper, rest for 1 day or overnight. (All I did was cover the mixing bowl with cling wrap and
stored in the fridge overnight.)

3. Divide dough into many portions, form into rounds. Dust some plain flour into the biscuit moulds, then press douigh into mould. Next, invert onto baking tray.

4. Bake in preheated oven at 180C for 10 mins. Remove from oven, leave to cool, and brush some beaten egg on the surface, and continue baking for another 10 mins until golden in colour. Leave to cool before serving.

Ref: Famous Cuisine Vol. 51 July-Aug 2008, page 7


Tips:
1. For freestyle shaped biscuits, store dough in fridge in between shaping the biscuits to prevent dough from sagging or get out of shape.

2. Brush the egg wash evenly to achieve even colouring of the biscuits. Otherwise, it will look patchy.

3. Do not over bake, watch the biscuits in the oven after the egg wash. Remove from oven immediately once it's golden in colour which may be less than 10 mins stated in the recipe depending on your oven. Else, the biscuits will crack or streaks will form on the egg wash (looks like stretch marks).


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Tuesday, 25 December 2007

Have a Blessed Christmas

Menu For Hope 4 have so far raised USD90,191.00!!!! More than 29k over from previous year amount. Anyway, Chez Pim had extended this programme thru the weekend. So if you thought you were late but fret not, you can still do it. Please hurry and get your raffle tickets.

Christmas cookies


May the Joy and Peace of Christmas be with you now and throughout the new year.


Note: The recipes for Snowman and Christmas Tree Shortbread and Gingerbread Star Cookies as depicted will be coming up next.

Thursday, 8 November 2007

Happy Deepavali


Wishing all Hindus who are celebrating the festival of lights a Happy Deepavali!


Deepavali kolam


My first time seeing such a huge beautiful kolam, quickly took out my phone and snapped a pic of it. This pic was taken at The Weld.