Where is the birthday cake and the moon cakes?

Sorry no birthday cake. In my last post I ended with a photo of a candle on a macaron.  That was what I gave to my step brother, Vic on his birthday. Where is the birthday cake? Good question! Vic’s favorite cake is baked cheese cake so that was the first thing I did when I came home after attending the Demo on making Macs. (I will share with you in my next post.)  I could not find the recipe that I have used before so I found a new one at allrecipes.com  It looks easy and I followed it to the tee.  The result was disappointing! I do not think it is the recipe. I think it is my oven misbehaving. Guess what, my cheese cake had a burnt top before it is cooked.

So now what? Sometimes, when you are a desperado, you could come up with some clever ideas. Haha, I’ve some macarons in my fridge so I decided to let Vic blow the candle on a mac instead. I got to be creative when I have no birthday cake at the last minute. It worked out fine. hehe.

The three of us, me, my mum and my Quay Lo, each made a dish for Vic’s birthday dinner. My mum made no fish paste yong tau foo, my Quay Lo made Kurma prawns and I stir fried some butter garlic shimeji mushrooms and asparagus.

I think Vic enjoyed himself and was pleased with what we have installed for him.  Before he called it a night, I gave his a personal moon cake in a grand packaging. His favorite is the tradition lotus paste with egg yolk. 

Actually that was the the birds nest box. Yes, double boiled bird nest with red dates and rock sugar was the dessert for the evening. It has been quite a while since I had bird nest and it was delicious. Oooo but cannot eat so often, too expensive lah! 


After a wonderful time spent together, it is time to go home for Vic and Jeanie. As I send them to the door, I handed him another box of moon cakes to bring home to my nephews and niece. 

Then after half an hour, I received a phone call from my Jeanie. She said, “Yee Ku (2^nd sister-in-law), when I reached home, your nephew Calvin saw his dad’s personal moon cake and he asked which shop offered such an elaborate moon cake packaging? I told him it is from Quay Po Cooks. Then, when he checked out the BIG box of moon cakes you gave them, he said, why these moon cake box so light?” Before she went further, I already burst our laughing. OMG!  When he opened each and every little box, there is no moon cake inside!!  Then I realized, I have given them the wrong box, the one that I am supposed to throw away! I laughed SO HARD until all my intestines were twisted. What a way to end a happy night!! When I told my Quay Lo what happened, he shook his head but I knew what that means. “She is LUCY again!” Can you imagine if I have given that box with no moon cakes inside to one of his clients? OOOO EMBARRASSED!! I think next time, when he asked me to arrange anything for his clients, I better tell him this, “Don’t count on Lucy, Honey.” LOL!

Of the three dishes above, I think I will share my mum’s recipe with you first. Once my Quay Lo gives me the recipe for his korma prawns, I will post it. His version of korma prawns tasted a little Indian and a little "Mat Salleh". The flavor was unforgettable.


No fish paste Yong Tau Foo 

Ingredients:
12 small shitake mushroom, soaked and squeezed dry
2 red capsicum, cut into small pieces
3 pcs tau foo, cut into half and sliced 3/4 through the center

2 tbs sunflower oil

2 tsp chopped garlic

oil for frying the stuffed mushrooms, capsicum and tau foo

1/4 c chopped spring onion for garnishing

Method:

Heat oil in wok and fry all the stuffed mushrooms, capsicum and tau foo till filling is cooked and set aside. Heat 2 tbs sunflower oil and put in the chopped garlic and stir fry till fragrant. Pour in the mixture of sauce and let it simmer till thicken. Return all  the stuffed mushrooms, capsicum and tau foo in the work and coat them properly with the sauce and garnish with spring onion and serve. 

Ingredients for the fillings:
300gm minced pork
2 florets wood ear soaked and chopped
3 medium shitake mushrooms, soaked, squeezed dry and chopped
3 stalks celery, chopped
1 egg
3 tsp corn starch
1 tsp ground white pepper
2 tsp maggie chicken stock 


Method: 
Mixed all the above throughly and let it marinate for 30 mins.


Ingredients for the sauce:
2 tbs oyster sauce
2 tbs hoi sin sauce
4 tbs water
2 tbs sugar
1 tbs sesame oil


Method:
Mix all the above and set aside for later use.

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