{Review} Let’s Jiak Mooncakes - Low Sugar Ones, I Like!

How time flies.  The next joyous and loveliest festival apart from the Lunar New Year is here soon.  Everywhere is bustling with people, admiring the bright lights and the pretty lanterns.

Held on the 15th of the 8th month of the lunar calendar, it is for sure a full moon on that night.  It is a night to gather and in some countries like Korea, it is also a time to give thanks for the harvest.

I remember very vividly that when I was in primary school, my parents will order the traditional mooncakes and we will eat them, together with family and relatives during the period.  As the years progress, many different variations of the mooncakes can be found in the market.  Snow skin mooncakes, alcohol infused mooncakes, ice cream mooncakes, apart from the traditional baked lotus mooncakes.

I much prefer the traditional lotus mooncakes with egg yolks.  The more yolks the merrier!  But, these days, it is mostly just double egg yolks.  Recently, Bing Liang Bakery sent over some of their well-liked mooncakes, new flavours as well as the traditional lotus paste mooncakes.

I like that they have the low sugar variants.  Don’t we agree that mooncakes are overly sweet?  For the older folks who still love the traditional kinds, the low sugar mooncakes are really much better than the usual kind.

It is evident that the low sugar mooncakes are more popular when I brought them out for friends to try because that mooncake was the first to be gone.  There was no overly sweet taste lingering in the mouth after eating a small quarter.

We hardly see durian pure lotus seed paste mooncake in the market.  Mostly durian snow skin mooncakes.  This durian mooncake is not the pure durian mooncakes we see often.  This is a durian lotus paste mooncake.  Not overpowering, with a tinge of durian smell when you cut the mooncake, this is perfect for those who cannot stand durians but yet want to have a taste of durian mooncakes.  This is not extremely sweet as well.  My parents also commented that it was not too sweet.  Phew.

Apart from the lotus paste mooncake, white lotus paste mooncake and durian mooncake, Bing Liang also sells pandan mooncake, red bean mooncake and green tea mooncake.  All 100% handmade with no preservatives, these will be good as gifts.  And most importantly, let’s talk about the cost.  Unlike many places where a box of 4 mooncakes cost more than S$50, the most expensive box of mooncake is only S$50 at Bing Liang.

Comes with a pretty box too!  One can choose the type of mooncakes to go into each box.  Meaning, you can have a choice of 4 different types of mooncakes and have the best of the worlds.

With free delivery for purchases above S$88, there is no need to jostle with the crowd in the malls to get the mooncake fix.  

Still considering?  You can always do a taste test between 2pm and 7pm at:

39A Jln Pemimpin #03-01C Singapore 577183

Look at that thin crust!

Disclosure: Mooncakes are sponsored for the purpose of this review.  All photos and opinions are true to my own unless otherwise stated.  

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My Kind of Bangkok Holiday Sans Kids. What's Yours?

Since I am on the topic of travelling to Bangkok, aka BKK, let's continue...

Bangkok is approximately 2 hours 30 minutes away from Singapore by plane.  Which makes it a relatively convenient city to visit, especially for Mummies out there because we can make it a short 2D1N, 3D2N, or however long we want.  I know how some Mums cringe at leaving their tots at home, without them, or are afraid to venture for a holiday for themselves only.  But hey, BKK is not a far place to consider.  Just "run away from home" for 2 days and tell yourself it's possible.

There are many airlines that fly from Singapore to Bangkok.  From full fledge airlines to budget ones, from 7am flights in the morning to 7pm flights at night, there is bound to be one that suits your needs and fulfil your wanderlust.  I know of people who do same-day trips to BKK, taking the first flight out (to BKK) and last flight back.  I have never done that - the shortest for me was a 3D2N trip that span less than 48 hours though.

Something old, something new.  You never fail to amaze me every trip.

I am not going to give you an itinerary because most of the times I am there, I will wake up and then decide where to go.  Most of the times.  Oh yes, apart from the cooking lesson I wrote about here that requires pre-booking.

But!  I will tell you where I go or what I eat.  :)

First, let's talk about markets.  From one of the 10 world's fresh market ranked by CNN to night markets (BKK has plenty of them!), one can walk non-stop.  That's the reason why a foot massage every night is a must for me.

Or Tor Kor Market

Take the MRT subway to Kamphaeng Phet station, exit number three and you will find yourself at the market that is ranked one of the 10 world's fresh market by CNN.

This is not the kind of wet markets we have back home.  In fact, the place is clean and pretty well-ventilated.  I love coming here on the last 2 days of my trip because of the fresh produce (read: fruits and garlic) I can buy home.

Garlic, garlic and more garlic!  These are very nice in Bak Kut Teh.

If you come during the mango season, you can buy some mangoes home.  The sellers will help you choose and mark the mangoes based on when the mangoes will ripe so that you can estimate when you can eat them (for e.g. 3 markings mean the mangoes will ripe in say 3-4 days).  How nice, right?

Need a mortar and pestle?  The supposedly good ones.  But, bargain!!!

Chatuchak Weekend Market 

This weekend market needs no introduction.  If I am there on a weekend, I may visit.  However, I cannot stand the heat.  Hot and humid, the coconut ice-cream is always a good treat.  Remember to bring a big bag to contain your purchases - you do not want to walk around carrying many small plastic bags.

Rot Fai Market Ratchada

The nearest MRT to this night market that opens from Thursday to Sunday is National Cultural Centre.  Though most websites indicate that it opens from 6pm, most of the stores start to operate from 7pm.  With open air pubs and loud music blasting, it is indeed a happening place to be in.  There are stuff to buy and food to eat.  Street food or hot piping seafood, there is no lack of things to see and eat.  

Sotong eggs anyone?

Will you eat this?  Or will you allow your kids to eat this?  Looks so cute but the amount of food colouring makes me feel very uncomfortable.

I shop a lot in Platinum Mall and Pratunam Market for both work and casual clothes.  Shorts and dresses, pants and tops.  Compared to Singapore, the prices are still pretty decent.  From 200Baht (~S$8.50) to 400Baht (~S$17.00), I can get a work dress that can easily last me 2 years or so.  Demi shorts last even longer!  Knowing that there are hundreds of stores in both places, I will definitely patronise those that I've bought clothes from.  If you are keen to know where I get my clothes, ask me and I will gladly share.  And something that not many know, Platinum Mall's toilets have fitting rooms that are clean.  You can try your newly bought clothes there and if need be, you can change sizes if they do not fit.  But always ask about exchanging for sizes first before purchasing.  Some sellers are fine while some aren't.

Another place that I will go is Chinatown.  Bangkok's Chinatown, otherwise known as Yaowarat, is home to Bangkok's Chinese community.  My friends love there at night due to the endless food options but I prefer there during the day.  Usually starting my day early there, I scour the alleys for wholesale buys.  Be prepared for the notorious BKK jam when travelling there during peak hours though.

This tickles me lots.  In the last trip with Serene and Jenn, Serene actually took this photo and posted on her Instagram stories.  When I travel without the kids, I often bring the measuring tape with me as it is a easier way to obtain measurements as compared to bringing their clothes along.

Non-authentic kids masks and toys.  At wholesale prices.

Party supplies, goodie bag items anyone?

Serene introduced this to us on our last trip to BKK.  Nai Ek Roll Noodles has a Distinction in the Michelin Guide 2018.  The peppery broth warms the tummy and I get my pig's blood cravings satisfied.  The crackling roast pork belly is to die for too!  Be prepared to queue during peak hours.  We were there on a Sunday morning at about 8am and were spared the wait.

Bangkok is home to many cafes these days.  Many are Instagram worthy places.  One such place is Karmakamet Secret World.  Within walking distance from BTS Phrom Phong, one seem to be cut-off from the hustle and bustle of city life once in there.  

It's the experience that counts and truly, it is.  I did not have any main courses there and so cannot comment on the quality of the food.  The desserts I had were very pretty though.  Totally a IG-worthy place.  Price wise - it is considered expensive in BKK standards.  If you have the time and would like to try something different, experience something different, I believe it is not hard to fall in love with this place.

I told you that I am in BKK mostly for eating.  And eat, did I.  Almost every other day is a trip to After You Dessert Cafe.  This is the few desserts that I love.  Absolutely delicious with different varieties, this Mango Glutinous Rice Kakigori is my favourite.  Forget about any diet, I'll work doubly hard with my exercises when I am home.  :D

When the queue starts even before they are open at 9am, this Sabx2 Soi 19 Wanton Mee is well, worth it only when you happen to be there.  Right in Pratunam Market, the place is always crowded with tourists.  Sharing tables are a norm but we realise that the noodles are inconsistent.  We ate there twice in the span of 5 days and on the second visit, there wasn't lard in the noodles and it just did not taste as nice as our first visit.

I love eating with more than 1 pax.  Because I get to order more food and we could share.  Either for a meal during lunch or tea-break "snackings" after all the shopping.  The oyster omelette at the Platinum Food Court never fails to disappoint.  Tell me how to lose weight when I am in BKK.  I guess the only consolation is that I walk a lot too.

This very popular salt crusted fish can be found at almost any "Zhi Char" store in BKK.  From the high end Thai restaurants to the street side seafood stores.  When fresh, it is good.  Order a Tom Yum Goong and mango salad, you can leave BKK with a happy tummy.

And so, very random, very vague.  But Bangkok is a city where one will not really go hungry unless one is not a fan of Thai cuisine.  But even then, there is always Mcdonalds!  The only question is, how big is my tummy space and how far can my legs walk.


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What Else to Do in BKK - Apart from Eating and Shopping and oh Massage!

2018 - how fast you have come; and how fast half a year has gone by.

It has been a challenging half year, with 2 kids now in primary school, new activities and more work. Sometimes, the only thing I want to do after work and dinner is hide at a corner and play Pokemon Go or Candy Crush.  Tell me - you feel me.  :)

Despite the hectic schedule (bluff who?!  You ask.), I manage to squeeze some time to travel.  Bangkok has always been a yearly go-to country before I had kids.  Now that the children are older, I seem to be getting back there yearly.  Well, at least for 2017 and 2018.  I probably have not blogged about such trips because, it's just eat, shop, eat, shop.  Oh, and foot massage every night.  At S$8 for an hour, where to find?!

We did nothing of those touristy stuff, nothing about the Floating Market or Grand Palace because i've been there when i was much younger.  In the trip last year with my mum and sis, we did something different.  We went for a cooking lesson.  Of course, to learn Thai cuisine!

We pre-booked our classes and chose the dishes that we were interested in.  On the day itself, turn up at the meeting point and the people from Bangkok Thai Cooking Academy will be there to bring you for a market tour before the cooking class starts.

Colours of the market

The ingredients for the choice of your dishes are prepared and one has to cut and chop his / her own ingredients.  We had fun using a big mortar and pestle and I always hear from the older generation that there is really a difference using that to grind ingredients into a fine paste as compared to using a blender or food processor.  What do you think?

Got to cook my own food too!  The good thing is not having to wash the pots and pans.  :)  

And ta-dah!  My lunch!  We did the morning session and thus, this was our lunch after all the cooking.  If you cannot finish all the food (which is actually a lot for a person), you can packet them back too.  We didn't though because we were off to other places.  

There were about 12 pax in the class but each had their own set of ingredients and cooking station.  After the session, recipes were given out too.  And so, off we went to the supermarket to buy some of those Thai ingredients.  Haha!  How aunty we are, right?

It was an interesting experience.  And a way to understand more of the ingredients that go into the Thai food I always love.  I saw couples in the class too, so it may be a good activity for couples.  :)


Disclosure:  This post may contain affiliate links, which are at no additional cost to you.  I will receive a commission if you click the link and purchase something.  :)

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For the Love of Ngor Hiang

As I grow older, I tend to reminisce about my younger days, days when my late grandma was still around and cooked much.

My paternal grandma was a good cook, cooking most of our meals while Mum works.  During festivities, she, my mum and aunts will cook up a storm.  Curry chicken, pork stomach soup, ketchup prawns, fried beehoon, ngor hiang, Hokkien popiah and so much more...  Sometimes I wonder if such "traditional" food aren't learnt by our generation, will we or our children ever get to eat them next time...

Just that day, I was missing Ngor Hiang.  I have never made them.  Ate a lot of them though.  So I ringed Mum for help!  

These cannot be compared to those bought outside.  Because homemade are always the best.  Initially thinking it is going to be difficult, but it was not!  In fact, I made a batch and kept some to be air fried another day.

I do not know if you ever have such a problem, but recipes passed down to me are 80% about estimation.  My Mum will say, "agak-agak" a.k.a estimate.  :D

Ngor Hiang

Ingredients:
8 prawns, de-shelled and chopped
500-600g minced pork
6 water chestnuts, peeled and chopped (I liked mine with the crunchy bite so I do not chop them too finely)
1.5 tsp five spice powder
1/4 tsp white pepper powder
1.5 tbsp corn flour
1 piece of dried bean curd sheet, cut into rectangles of desired size
1 egg

Method:

1. Combine everything except dried bean curd sheet and mix.  Leave aside.
2. Wipe the dried bean curd sheets with a damp cloth to remove some of its saltiness.  Do not use a wet cloth or the bean curd sheet may tear.
3. Fill the middle of each bean curd sheet with about 2 tbsp mixture.  For a Ngor Hiang the size as shown.
4. Fold the sides in.  Lift the side nearest to you and roll tightly inwards into a roll.

5.  Steam the rolls for about 15 minutes, or till the meat is cooked.

I love to eat steam Ngor Hiang actually.  Much more than fried ones.  It isn't that difficult to make them, just more work than stir frying and steaming.  

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Simple Meals - We Can All Do It!

A homecooked meal is a labour of love.  Who agrees with me?

No matter how simple a meal is, I believe that if it is cooked with love, it is just as good, if not better than "outside" food.  And I believe too that if a meal is cooked when angry and frustrated, the food will just not be nice.  So, I rather not cook when I'm feeling angry.  Because being able to cook for the family should be a happy thing!  :)

I get angry only after the meal, when washing the dishes.  Haha!

Cooking simply on weekdays is what I have been trying to perfect.  Within 45 minutes.  It is not impossible with proper planning.  I realise that when I have a meal plan set up before the start of each week, it is achievable.  I use lots of kitchen "gadgets" too - rice cooker, thermal pot, pressure cooker, oven.  Truth be told, I love steaming most because that means lesser washing and mopping.

While trying to retrieve my photos from my hard disk drive that died, I did not blog much.  I was mostly on Instagram and Facebook.  Interestingly, a lot of recipes I added in there are so easy that it needs no blog posts.

So, here's the link for those very simple recipes, or find the Simple Meals at the sidebar to find those others that I do blog about.  Like my Facebook page to get up to date or access to those simple recipes that I do not blog about.

With the aim of cooking for our loved ones, regardless how simple a meal is, I am sure it is a delightful one.

Let's all work towards that!  :)

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Song-Cho Rice Cookers - Why It is One of a Kind!

April and May have been eventful, both on home front, but also on the work front for me.  Yes, if you do not know, I am a full time working mother.  And I get people asking how I juggle, without any external help, i.e. helper or maid.  Well, my children are in full time day care and I have a pretty hands-on hubby, so I am really not that super.  I place priorities on different things - my house is always messy, my laundry basket is always full and so on, thus, I am not that overwhelmed on a daily basis.

But one thing for sure.  I try to cook as much as I can, although I know how we mothers feel after a long and tiring work day.  Which is why I rely a lot on kitchen gadgets.  And one such gadget is the rice cooker.

One may say that a rice cooker is just a rice cooker, why and how can any be so special?  I agree that the rice cookers in the market now are features-packed.  Apart from cooking rice, they can be used to steam and bake too.

But the rice cooker I am using now is different because of a very important component.  Its stainless steel inner pot!

Those who personally know me knows I am very particular over certain things, especially when it comes to feeding the children and things for the children.  Through reading and researching, it seems that we should just go back to basics, and that is using stainless steel for cooking.  I have had non-stick, teflon coated inner pots and pans and I get upset each time I see the peeled coatings.

I shall be very bias here as to why Song-Cho rice cookers then?  It is because they are the only rice cookers makers with stainless steel inner pots.  Totally what I am looking for.  Apart from the fact that it is made from food grade stainless steel, there is also no chemical coatings, thus making it perfect for use in cooking.  Plus, many I know often change their inner pots.  This, I think will last quite a long time.

For an idea of why I so much prefer a Song-Cho rice cooker with it's premium inner pot, this visual description explains everything.

Credit : Song-Cho (Imp & Exp) Pte Ltd 

One of the newer range of rice cookers, the SC-FCM58 model has 12 different modes of cooking.  But seriously, cooking rice and porridge are my favourite because a rice cooker is a rice cooker!  For the different ranges of rice cookers Song-Cho carries, click here!

My boys love the porridge cooked using the rice cooker.  Me too!  No longer do I need to stand by the stove, stirring the grains, hoping it will not get burnt.  Using the Porridge function, I get "sticky" porridge which my boys love in just an hour.  Tell me about achieving more in an hour.  The porridge is good for toddlers too!

Due to it's superiority in heat conductivity, one-pot rice cooker claypot chicken rice is easy.

By using the Reheat mode, I stir fried the ginger in the rice cooker itself with a little sesame oil, and added in bacon as I did not have Chinese sausage.  Thereafter, I put in the mushrooms.  It is quite uncommon to see ginger and bacon in our traditional claypot rice but we realise that with ginger, it makes the rice more fragrant.  Bacon was an adventure test that I did and interestingly, it adds a tinge of "saltiness" a.k.a the giam giam (Hokkien) at every bite.

Closed the lid to let it heat up and mixed in the chicken slices and rice after that.

Once mixed and water added, I closed the lid and started the cooking process by pressing the Start button after choosing the Crust mode. 

The see through glass cover will be useful especially when the bake or soup mode is used.  Don't you love it when you can see the food you are cooking when it is almost done?  I thought it was really cool as I love peering at my food.

So, here's my kind of one-pot rice cooker claypot rice.  I used to fry the items at the stove before putting them into the rice cooker but with this rice cooker, it's everything one-pot.  Totally for strapped-for-time-yet-want-variety parents like me.

One-Pot Rice Cooker Claypot Rice

Ingredients:

1 chicken breast - cut into small chunks
3 dried Chinese mushrooms - soaked and sliced
1 Chinese sausage, or a slice of bacon  - sliced
Garlic and ginger - chopped and sliced thinly respectively
2 cups of rice

Marinate
1 tbsp sesame oil
2 tbsp dark soya sauce
2 tbsp oyster sauce

Method:

1. Marinate the chicken with the items under "marinate".
2. Using Reheat mode, stir fry ginger and garlic with a little of sesame oil in dry inner pot.
3. Add in Chinese sausage or bacon and stir fry till fragrant.
4. Add in Chinese mushrooms.  Close the lid to heat it up slightly.
5. Add in chicken slices and stir fry till chicken is partially cooked before adding in the rice.  Mix it well.
6.  Using the measuring cup, add in 2 cups of water.   (This is for white rice.  For other rice, add in the appropriate amount of water for the different rice types.)
7. Cancel the Reheat mode and press start for the Cook mode.
8. When the rice cooker beeps, the claypot rice is ready!  Drizzle more dark soya sauce if preferred and enjoy!


Disclosure: We were given the Song-Cho Rice Cooker for product review purposes.  No monetary compensation was received.  All photos and opinions are true to my own unless otherwise stated.

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