Bahagia tu bila kite tengok orang tua kite senyum. Seronok abah dapat makan Crab Butter Cream Sauce.
Tapi paling best signature @goldenvalley_kl ni Seabass Steam Nyonya Style lah. Kite ni sejenis tak makan seafood tapi bila dah cuba sekali ngap, duk cuit cuit cuit sampai nak habis. Isi ikan tu moist dan lembut. Fresh sangat rasa!
Nak minum air Sparkling Strawberry Soda tapi out of stock. Maybe boleh cuba next time 🤭 so kite order Sparkling Mango Mint Soda. Not bad rasa dia, sedap! Made from fresh mango 🍹
Selain tu FD suka gila Sweet Sour Chicken dengan Butter Cream Chicken. Maklum la, kite suka makan ayam 😍
Mak pulak duk puji lauk Mushroom Broccoli. Katanya broccoli tu rangup and sos dia sedap 👍🏻 Prown Salted Egg pun sedap weh. Senang cite semuanya sedap lah.
Diorang akan sediakan set sudu pinggan cawan plastik untuk baby tau. Servis diorang memang terbaik! ⭐⭐⭐⭐⭐ #GoldenValley#chinesemuslimcuisine#seafood#seabasssteamnyonyastyle#saltedeggyolk#buttercreamsauce#qualitytimewithfamily
I AM LATE, BUT Happy Mid Autumn Festival | Chúc Mừng Tết Trung Thu 🏮🌕
I've made it a tradition for myself to make mooncakes each year, and it's been 3 years going so far ☺️. They also aren't perfect, but hey they still taste good 😅.
Though I usually make mine with lotus seed paste, this time I decided to make red bean with salted egg yolk. Which one is your favorite?!
Holiday blues! I was on a island with incredibly fresh seafood 🦞
Mooncake of choice this year, is from Tai Chong Kok (do not confuse with Chinatown Tai Chong Kok Hue Kee). They have been making mooncakes for over 80 years, and my family loves this brand the most. Their baked mooncake skin was thin, moist and the lotus paste was so smooth! Tai Chong Kok really brought back the feeling of nostalgia, and is the definition of tradition.
First time ever attending a wedding where the hubs doesn't need to peel prawns for me.
Awesome salted egg prawns. Crispy and juicy at the same time.
Good job copper mansion.
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Using egg whites only in recent stews left me with a bunch of idle yolks. Instead of throwing them out, decided to try turning them into a dairy-free cheese substitute.
Buried the fresh yolks in fine Himalayan salt and refrigerated for 3-5 days. They turned rock hard, after which I took a cheese grater to them.
Tested it on a serving of #homemade turkey-noodle soup. Taste-wise, the richness and saltiness is there, as is the creamy texture. But it doesn’t melt like cheese, just dissolves into the soup. Overall though, pretty satisfied with the result!
The products of mooncaking over the weekend. 🥮🥮🥮 If you’ve been following my stories over the weekend, you’ll know I spent all of it in the kitchen. We did these mooncakes pretty last minute, just the day before the Mid Autumn Festival. It’s preferable to let mooncakes sit a day after baking to let the oil return to the skin so it isn’t too dry (similar to how macarons should mature in the fridge overnight to soften the shell after being filled). They’re so pretty from the press, but the overall process is simple and repetitive. We made several different mooncakes! Red bean paste, lotus bean paste, a red bean paste with citrus peel, and a black sesame paste, all with a whole salted egg yolk. The egg yolk represents the moon. We make these to give to family and eat together under the moon for the Mid Autumn / Harvest Festival (the whole day is called 8/15, based on the lunar calendar used in China for the brightest full moon of the year). It’s the second biggest holiday in China after the New Year, and always one of my favorite. My favorite mooncakes this year were the mini black sesame ones. 🖤 #mooncake
We are so happy to be back after a much needed break 😌 Hope everyone had a great Full Moon yesterday with friends and family 🥮
We will continue taking orders every day and will come out with more baked goods in the near future. We really appreciate you guys’ support, patience, and love for our cakes ❤️ Please place your order at least 1 day before pick-up ☺️
Today my Moon cakes are as bright as the moon. On these nights when the moon shines with a dazzling light, in China we celebrate the Mid-Autumn Festival.
I obviously could not resist the temptation to make Mooncakes, sweets of harmony and good luck.
The yolk of the salted egg in the center of each cake represents the full moon, enclosed in a filling that has a lots variations: red bean jam, or lotus seed paste, dried fruit, raisin date and apricot jam, dried fruit .
There are so many types of stuffing that you can satisfy everyone's tastes.
Even though my curiosity was piqued by the lotus seed paste, failing to find them I folded over the Anko, the red bean jam in respect of tradition. Red beans, sugar and and a sprinkle oil.
But what more than anything else intrigued me was preparing salted egg yolk. Simple, either the egg is boiled in salted water and then the yolk is extracted, or just leave the yolk immersed in salt for a few hours and then rinse. These will take on the appearance of a gelatinous mass and a little care must be taken in wrapping it with the filling. Then the dough to wrap everything, the special mold and go into the oven!
The final taste? The contrast of the sweet red bean jam (to which I added some grated coconut because it was too sticky) and the salty egg with the sweetness of the outer dough can only be judged by the taste buds of each one.
And in the meantime, I wish everyone a happy MidAutumn Festival!