Sunday, October 14, 2012

Mooncakes (with step by step instructions)

Moon Festival and mooncake eating ended about two weeks ago, but I didn’t get these mooncakes made in time. I still wanted to share my first attempt at traditional mooncakes though, along with step by step instructions and hopefully some of you may find it helpful for next year.

Traditional mooncakes are much easier to make than I thought. Unlike the snowskin mooncakes, it was actually easier to find the ingredients too. The dough is ready in a matter of minutes, you don’t even need a mixer. Then you put then together and they are ready to bake. I’m definitely going to make these again next year and give them out as gifts along with the snowskin mooncakes.

Thursday, October 11, 2012

The Ceremony

Our ceremony took place at La Jolla Bridge Club, which sits right on La Jolla Cove. It offered a beautiful view of San Diego for our guests, though there were also many issues we didn’t anticipate.

It’s actually a far cry from what I had originally imagined for my wedding. I won’t go into the details of the original plan. The idea for having it at La Jolla Bridge Club came to me during a discussion with a colleague who was planning her wedding. She informed me that they were doing a destination wedding. And then it hit me. Here I was, lucky enough to live in a beautiful city that many people would go to for a destination wedding. And since I was making all our friends and relatives travel to San Diego, why not make it sort of a destination wedding spot?

So we looked for beaches, places with ocean views. The first spot that actually popped in my mind was La Jolla Cove Bridge Club, having seen many weddings there before. In the end, while we found other options as well, this one had meaning. DH had actually proposed at La Jolla Cove, so it seemed like the perfect place to get married.

But like I mentioned above, having your wedding at a beautiful, popular, outdoor attraction, in the middle of summer, does have its issues.

Thursday, October 11, 2012

Pandan Flavored Egg Puffs


I can’t decide what name I like better: eggettes, egg waffles or egg puffs. I like the name eggettes but every time I type it out it looks like I spelled it wrong. Egg waffles sounds too plain. Egg puffs sounds cool except it’s the name I hear the least when referring to this Hong Kong street sweet.

As a brief recap to those who haven’t heard of eggettes/egg puffs/egg waffles, they are a Hong Kong dessert, often sold by street vendors. The sweet pancake-like batter is cooked in a special pan that creates a honeycomb shape. The connecting layer is crisp while the egg shaped puffs are crispy on the outside and soft and fluffy on the inside. It’s fun to break apart and they are delicious to munch on.

Nordic Ware Egg Waffle Pan
After successfully making the original flavor egg puffs with my Nordicware egg waffle pan (available at William Sonoma), I decided to venture into more flavors. I had just consumed some pandan sauce recently so my mind was on pandan.