All About Chinese New Year Cake & Snack from Previous Years
Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!
I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.
This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂
You must be wondering why the sauce is not in a bottle but in an ice-cube tray?
If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.
Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.
I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.
It is absolutely a decent recipe. Highly recommend you to try it! 🙂
Improved Homemade Mushroom Sauce (II)
150g Dried Shiitake mushrooms washed and soaked few hours
Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
Reserve the soaking water, and clean the mushrooms under running water.
Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blender. Blend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.
Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
Adjust the taste by adding the seasoning when you simmer the sauce.
You can make half portion of the recipe, it still can last a certain of time.
The dairy condensed milk is far too sweet than this vegan version with a lot of unhealthy white sugar that’s all I know. It is not an essential item in my kitchen cupboard. But why do I make it? Silly? NO. I make this vegan condensed milk for some special reason!
Yay, my blog 5th Happy Anniversary today 16th August.
Blogging is an amazing world, can’t believe my blog still stay safe here. Thanks for all nice people who follow me since the very beginning 2012. Also, I need to say thank you to some of my loyalty friends, who support me when I get a hard time whenever I cry out for help.
Due to highly appetite to have tofu for my dinner but run out of it. Can anyone help? I can’t pop into a shop to buy it. The shop sells the tofu that’s I like is miles away. I mean 32 miles away that’s what I’m saying.
What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.
One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.