Pernil Al Horno (Roasted Pork Shoulder )

I'm too busy and forget to snap a picture,so I quickly grab Elliot plate(this plate) for the picture.He ate few pieces already.

Look like Chinese crackling pork(siew yoke),right?.No, actually the taste is very different.But I just called it Chinese version of Pernil.

Mixed up all the seasoning after pounded with pestle and mortar

Oregano from my garden.All the time I keep guessing what it this herbs..Thyme or oregano.What the heck!!,just use it, all Italian herb are same according to me.

Pernil is roasted pork shoulder, seasoned to the max.It's a Puerto Rican famous dish. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it few time since then. I love it because it's similar with Chinese roast pig and so does Elliot.Elliot was born in NYC from Puerto Rican descent parents.So basiclly he know how to eat this dish.Actually, he love this meal.So,when I shop at Shop and Stop Supermarket few days ago,I saw pork shoulder on sale!!!.I only buy pork shoulder in this big chunk to make pernil.

I quickly prepared the ingrendients for rubbing.It's take's at least 8 hours or more for the seasoning to set in the pork, but I prefer at least one day for the seasoning to set in the pork.

I have some fresh oregano in my back yard,not much left because I mow it down when I mow the lawn for the last time before raking the leaves for coming Fall.Usually it will grow back next summer.I hope so.

There is so many version out there but I prefer the easy and simple recipe.So I make so modification and come out my own version.

Here is my own version

Ingredients:

8 pounds pork shoulder or picnic cut (with fat)

10 cloves of garlic

2 tsp of black pepper

2-3 tsp of crushed oregano

2 tsp of olive oil

8 tsp of salt(each pound of meat use 1 tsp)

Method:

1.Crush the garlic and fresh oregano with mortar and pestle. Place garlic into a small bowl and mix in the pepper, oregano, olive oil and salt. Mix it all well.

2.Wash the meat and dry. Make very deep slits all over the meat.Season the meat, making sure that seasoning goes into all the slits.Rub the remaining seasoning allover the shoulder pork.

3.Refrigerate the shoulder, wrap with aluminium foil, for 24 hours. Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds).

4.Fill in deep pan with some water.Cook in a pre-heated, 350F oven for about 4 hours without turning. You might have to let it cook longer if the cueritos are not right yet.Remove the aluminum foil the top part,let it cook for another 1/2 hour. Pernil should be cooked in a pre-heated 350 F, oven for 35 minutes per pound.This time I use bake instead of broil.

5. If using a meat thermometer, it will be ready when it reaches 185F. But I prefer to use a chopstick to test the meat,insert a single chopstick all the way through the bottom.If the picnic cut is not available just buy a pork shoulder, it won't have the fat and you won't get any cueritos, but it will be delicious.

My tips after few time experience cooking this dish:

Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 20 to 30 minutes on a high setting for some crunchy "chicharrón" skin.Mostly the recipe out there doesn't encourage to use aluminum foil for cooking.But I prefer to cover with foil .

Today, I have 2 group of friends come to visit me.I didn't know they are coming until afternoon.Of course,I always welcome them with open heart.I educate Elliot that we Asian have different custom from American,years ago.We don't wait for friends to invite or to set the time and date first before we can visit them at home.We just drop by if we are free or pass by the area since I live far from them.We Asian are not American.He are more adapt to Asian culture or my way of thinking now.I'm so glad he understood our friendly and unselfish culture ,to treat friends and family.Luckily ,I already cook Pernil in the wee morning hour.Then I still have plenty of curry chicken from yesterday.All I need is some stir fry any greens.I stir fried shrimp long beans with tom yam sauce but I didn't to take any picture.Too busy, entertaining ,cooking and chit-chatting.
So for tomorrow,I don't have to cook.My fridge full of left over foods.It's a Sunday Football!!To enjoy and watch NFL whole day!!.Viola!!

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Madeleines in Muffin Pan and Corn Pan

Look like Muffin ,right?.That right,I used Muffin pan...a regular and a mini pan.So you can see 2 different sizes cake or cookies.Whatever,you wanna to call it.

Madeleine's in corn pan before turn upside down.Look good ....huh?? ...like corn?? but it's really not easy to remove the cake..I guess because it's hard iron cast pan.

I was inspired by snippetsofmylife and bakingfiend for their Madeleine's but sadly I don't have Madeleine's pan to bake it.Over the weekend,I shopped at Smithhaven Mall. I saw William and Sonoma store and quickly walk in to look for Madeleine's Pan,yes they do sell it but the price is outrageous.Then later the day,I'm looking online at Amazon and Ebay.I'm looking for 2 non stick Madeleine's pan but the price is almost the same at William and Sonoma.Well,I guess I have to find at Factory Outlet store.Anyway,I want to try out this recipe first before buying 2 expensive non stick pans.So,I keep digging up some old bake ware which, of course left by my mother-in law.I found a corn bread pan which it's a hard iron cast.I have to scrape and oil the pan first before I can use it.Then I found my muffin pan.I like to use non stick pan,it's easier to cook and not afraid of burn.I hate scraping burn and black pot or pan.I have my muffin pan for years but rarely use.

There is another reason for me to bake.As some of you know,I'm just learning how to bake.Yesterday, I cooked a big pot of curry chicken and this highly aromatic dishes smell still remain in my whole house. I hear baking is the secret remedy to get rid of the lingering repulsive smell.Baking works wonders this time, such as the vanilla essence that perfumed my house with the sweet aroma and the unmistakably something-is-baking buttery fragrance.

To my surprise,Elliot really like this so call Madeleine's in muffin pan and corn pan shape.He said ,of all my baking,this is the best !!.Thumb-up!! Restore my confident.So in future,I'm going to buy this Madeleine's pan!!

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Baba's Curry Chicken and Roti Puri

Curry Chicken with potatoes....no rice for today,just eat with Roti Puri.It's something different for a change.

I like Baba's Curry Powder.It's come with everything you need for your cooking.But for me,I just want to add more spices and ingredients to make my curry gravy spicy and tasty.I get it from my local store but for those who can't get this brand in your states,you can order online from mytasteofasia

I deep fried 2 pieces of Roti Puri.It's quite different from Roti Canai.My first time trying frozen Roti Puri.Viola!!

These day,we can get anything in frozen form.Roti Paratha aka Roti Canai made in Malaysia.There is so many brands out there.And the price is quite low and reasonable.

Today,I just recover from sore throat and not well from eating spicy and frying foods too much.But I want to try Puri bread I found at Indo_Pak store.Well,what the heck!!.Just take extra Comtrex !!.I hear Puri Bread taste good and crispy.I never have it before.So yesterday,I took out 10 frozen drumsticks from freezer and defrost it.I use Baba's Meat Curry Powder and my own homemade spices to make this curry chicken.I use my pestle and mortar for pounding the ingrendients.It's much easier than looking for my blender, to unpack,wash and pack again for storage.

Here is my own version.There are so many version out there..Chinese, Malay and Indian

Ingrendients:

10 chicken drumstick
5 nos potatoes (peel,cut and parboiled)

1 can of coconut milk

2 cups of whole milk or half and half

100 gm of lemongrass or 3 stalks(pounded or blended)

6 cloves of garlic(pounded or blended)

5 pcs of shallot(blended)

2 inch of galangal(pounded)

2 inch of ginger(pounded)

1 cup of Baba"s Meat Curry Powder

3 tsp of chilli boh or sambal olek

2 tsp of cube chicken stock

1 tsp of salt

2 tsp of sugar

1 spring curry leave

Method:

Heat 5 tsp oil in anodize non stick pot. Saute the pounded ingredients, lemongrass , curry leaves,garlic,shallot,galangal and ginger.I can't find fresh lemongrass ,so I use frozen blended lemongrass. Add in the rest of the ingredients and stir well. Mix in One can of coconut milk and blend well.Add in the chicken drumsticks and mix well. Pour in 2 cups of whole milk and stir well. Bring to a boil. Add in the chicken stock cube,salt , sugar and simmer till the chicken is cooked. Add in the potatoes. Bring to a boil gently in low heat. .Close the lid for a while to allow the oil to rise to the top. Serve with rice,puri or paratha.

Mishu like roti puri with curry chicken gravy.She keep dipping roti puri with curry gravy.In the other hand she keep sipping her juice from her tumbler.She refused to eat the lasagna, I cook for her and Elliot.I eat roti canai and roti puri with curry gravy too.My whole house smell of curry flavor or highly aromatic dishes even after hours later.I keep spraying Freeze Air all over the rooms.

To my surprise ,Elliot didn't said a word about the punget smell.Maybe,because he just ate the lasagna I cook for him.Or he just used to my cooking weird smell food these day.My neighbour keep making remarks ,that every day I cook food that smell good.I hope that true!!

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Homemade Apple Jelly and Plum Jam

Look at my inartistic design..try to make the decoration look homey but turn out messy and ugly!!

This is Apple Jelly..Since the apple color is just clear white and pale,so I add some food coloring..pinky!!

This is Plum Jam.Much better compare with apple Jelly.In term in color and texture. Original color.

Some recipe out there don't use pectin,but I prefer to use it,set it more firm.

Previously we brought Mishu for apple picking at fort-salonga.Well,I had used some of the apple for apple turnover cake but still left plenty.What should I do with the rest?.I dunno,just leave it in the fridge.Then when I was food shopping at Meat Farm,I saw a lot of fruit on sale.One of them are Plum.I bought a per pack plum in a bag.So when I come home ,I starting to peel and cut all the fruits.I wanna to make fruit jam and jelly.This is my first time making fruit jam and jellies.I hope it's turn out alright but the apple jelly is quite watery.Maybe it need time to set in as the instruction suggest.

I bought a packet of Certo Pectin.There are two individual pack in a packet of Certo.It's come with very clear instruction and tips ..

Here is goes...

1.Do not alter recipes or ingredients
2.Do not reduce sugar.It's critical for a good set.

3.Do not use sugar substitutes

4.Do not use double recipe.Jam or jelly may not set.

5.Use firm ripe fruit.Over-ripe fruit makes a soft set.Under-ripe fruit makes a firm set.

6.Buy new ,flat jar lids for a good seal.

7.Always use clean jars

8.Use correct measuring equipment.Use liquid measuring cups with a pour spout to measure prepared fruit.Use dry measuring cups with a straight top edge to measure sugar.

9.Measure sugar exactly.Spoon sugar into dry metal or plastic measuring cups.Scrape excess sugar from top of cup with a straight-edged knife.

:Some Jams and Jellies take up to 2 weeks to set.

Cooked Jam directions:

1.Wash jars and screw bands in hot,soapy water,rinse with warm water.Pour boiling water over flat lids in a saucepan off the heat.Let stand in hot water until ready to use.

2.Prepared Plum..Leave skin on plums.Pit and finely chop plums.Place plums and 1/2 cup of water in saucepan.

As for the apple discard stems and blossom ends.cut apples into small pieces.Place in large saucepan:add 3 cups water.Bring to boil.Reduce heat:cover and simmer 5 minutes.Crush apples.

3.Measure 7 1/2 cups of sugar in a separate bowl for plum and another 7 1/2 for apple too
4.Measure 4 1/2 cup of cooked plums and 5 cups of cook apple juice.

5.Stir sugar into fruit in a sauce pot.Add 1/2 tsp of butter to reduce foaming.

6.Bring mixture to full rolling boil on high heat ,stirring constantly.

7.Stir in Pectin quickly.Return to full rolling boil and boil exactly 1 minutes,stirring constantly.Remove from heat.Skim off any foam with metal spoon.

8. Ladle quickly into prepared jars,filling to within 1/8 inch of tops.Wipe jar rims and threads.Cover with flats lids:then screw bands tightly.Invert jars 5 minutes,then turn upright.After jars cool,check seals by pressing middle of lid with finger.If lid springs back,lid is not sealed and refrigeration is necessary.

9.Let stand at room temperature 24 hours.Store unopened jams and jellies in a cool,dry ,dark place up to 1 year.Refrigerate opened jams and jellies up to 3 weeks.

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Taro Cucur Udang ( Yam Shrimp Fritters)

Taro Shrimp Fritter well done cooked!!.I like crispy and crunchy taro fritters.

I bought a large piece yam last week.It's about 4 pounds.What should I do with it?.Most the time,I just forget about it and the taro have to go to trash after weeks.I'm thinking about Bubur Cha-Cha dessert but instead I made taro cucur udang with half if it.I still have half piece ,maybe that for Bubur Cha-cha.I remember in Yoahan years ago one of the stall in Food Court sell taro cucur udang like hot cake.Since I have extra bean sprout and shrimp with head,I started with taro cucur udang first.

I shredded the taro manually,set aside.I mix rice flour ,wheat flour,some baking powder, egg,salt and sugar in a bowl.Then I add the shredded taro,bean sprout,scallion and red onion.I used a stainless steel ladle as the mold for deep fried.As for the sauce,I use Thai's sweet chillie sauce for dipping.That sweet chillie sauce is very suitable match with taro cucur udang.Well,as always I'm the one going to eat all of this,I suggest Elliot to give a try.Elliot try one bite,said it's not bad but why the shrimp with shell ,head and tail attached?.He don't understand Malaysia shrimp fritter must have the shrimp with head and shell attached.Alright,so I'm the only one who going to finish the 10 pieces of taro cucur udang..Anyone wanna to share with me?

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ChanHong Stir Fry Toban Djan Blue Crab

I used this prepacked sauce to stir fried blue crab.Since I love my dish.. tasty and spicy,I add extra garlic,ginger, egg,chilli padi and red pepper.

I guess Blue Crab season just begin,the female Crab don't produce much egg.I'm quite dissapointed.Maybe, have to wait for couple of week to find good crab. Chan Hong black bean sauce stir fried is not bad at all.I just add 2 eggs since the crab lack of it..

I bought 1/2 dozen of Blue Crab.I love any crab in any cooking style.Most of the time ,I just steam with ginger and dip with chilli padi soy sauce.I requested for female crab when the guy pick it up for me.I guess he gave me female crab but there are no egg at all.Oooooohhhh!! the pain is to kill and clean my friend...they still moving and crawling . What to do??..I'm a crab lover!!

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Hong Bak with Egg and Taufu(Stewed Pork Belly)

I can't find any garlic at all...all mushy and disappear in the sauce!!..I love my pressure cooker!.Very quick and easy.

When I was shopping at HongKong Supermarket in Flushing,one of the Weekly Special item is Pork Belly a.k.a " 5 Far Lum".I bought a big piece weight it's almost 3 pound,I also request for my meat to be chop in small pieces.And again I ask for another bigger piece,no chop,this one,thinking to make pork crackling .Just thinking ..huh!!.

I know,I know... 5 Far Lum have a lot of fats and it's not good for our heart but I seldom buy this part of meat.I'm thinking hard...eeerr... what should I cook with this 5 Far Lum??.Mui Choy Kow Yoke or Woo Tau Kow Yoke?.Then I go to look inside my fridge,found 2 pieces of tofu,sitting on the shelf.Actually,I just want to buy one piece to make Hot and Sour Soup for Elliot but one lady told me that the price tag written 3 pcs for $1.00.Alright,so I scoop out 3 pieces in a Styrofoam box.I just use one piece for the soup,what should I do with another 2 pieces?.Here come this "Hong Bak" image flashing across my mind.

I remember my mom cook this dish for every Chinese festival.It's very easy to prepare and cook this dish.I use my pressure cooker for the meat,it's less than 15 minutes cooking time,the meat is so soft and buttery.Of course,I only eat the lean meat not the fats.I just remove the fats part,guess what make this dish taste good!! the fat,right!!..ahhhaa!!.That is what we called comfort food!!

Here is my own recipe....eeeerrhh...actually version of my mom

Ingredients

3 lbs of Pork Belly(chop small ,wash and clean)

2 pc of Bean Curd-optional ( cut to 4 small pc and pan fried)

6 pc of egg ( Hard Boiled egg)

3 tsp of sugar

1/4 tsp of salt

2 tsp of soy sauce(Lee Kum Kee brand)

2 tsp of dark soy sauce ( Yuan Chuen caramel sauce)

10 cloves of fresh garlic( peel)

Method:

Heat up pressure cooker with 2 tsp of oil.Add peel garlic and stir until golden brown and fragrant.Then add pork belly into the pressure cooker,stir it evenly until fragrant.Add I cup of water,salt soy sauce,dark caramel sauce and sugar.Close the pressure cooker lid tightly and cook for 15 minutes.Prepared 6 pieces of hard boiled egg,peel of the shell.Cut tofu into 4 piece each and pan fried both side.Shut off pressure cooker stove.Release the pressure cooker air before open the cover.Add eggs and tofu with pork belly,"on" fire on the stove again for 5 minutes,let all the ingredients sit well before serve.Serve with white rice.

I prefer to use Yuen Chun caramel dark soy sauce for this dish.You need a good quality dark soy sauce to make" Hong Bak".For those who can't get this brand in their local store,you can always go to mytasteofasia .For those who are not a pork lover,you can always substitutes for beef or chicken.It's a simple and easy meal to make for your family especially those with children.Mishu like the gravy with her rice.She keep asking for gravy,thinking it's soup.

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Malaysia Feast at Home

Oooooohhh!!.believe me,this is really good with Chinese cruller and pineapple.I re-fried 'yau tiue" make is crunchy and crispy.I been eating rojak for 2 days dinner.If you want my recipe for the sauce just click here rojak .I realised that the sauce sitting in the fridge longer,it's taste better and thicker.

My 2 box of nasi kunyit with sambal ikan bilis..yummy!!I request the aunty to remove cucumber ,afraid it will get spoil while sitting in my van under the sun.

Mishu wonder what is this hard ,brown piece attach to yellow slimy stuff??..Can I eat this mommy??..I give her another piece but she run away from her chair.Just one is enough..Atleast she eat some today.When we go back to Malaysia,hope she have no problem adjusting to the food and weather.

Look at her 'licking fingers good"!!,Ummmmhhh....so good..this Monthong durian is quite sweet.

Mishu trying to figure out why this fruit have thread??.

Mishu eating one piece of Durian with fork..Just one piece at one time!!

I was at Flushing,Queens last two days ago for my hair cut.I prefer to get my hair cut by Chinese hairdresser than American hairdresser.I guess American hairdresser don't know how to style or cut Chinese straight hair.Of course, Mishu tagged along with me.Elliot prefer to stay at home as usual.And I can take my own sweet time shopping,eating and hanging around in Flushing.

We had lunch at Malaysia Restaurant at 40th rd, after I get my hair cut.Luckily I found a nice parking spot in front of Malaysia Restaurant.I realised the city change this location to allowed parking.I guess no many people really read what the sign posted.I reread again and again all the sign posted.It's very misleading,no wonder alot of people afraid to park there.

I like this Malaysia Restaurant,the wait staffs are friendly beside their foods , very good and authentic.I had my usual dish,cockles "CKT" extra spicy and Mishu had Cantonese Fried Chow Fun.On the same block there is another Malaysia Restaurant,called Curry Leave.Curry Leave open at 6.00 am daily.This store have some special breakfast menu.Beside selling kuih muih ,they do have ready make nasi lemak,nasi kunyit,curry laksa,clear noodles soup and etc..At noon,they have ready serve mixed rice Malaysia style in chafing dish.I think ,for 3 dish and a soup it cost $4.50 or less than $5.00.If you prefer to order special dish,they do have Al la cart menu too.Their breakfast curry mee and al la cart curry mee in menu is quite different.Anyway,I was at there around 4.00 pm and they left few box of nasi kunyit with sambal ikan bilis.The aunty,offer me to take 3 boxes but I said, no I can't finish it.She said" regular price $2.50,you take all,just $1.00 each.Then she offer her fried keropok udang,$0.85 each ,take 3 pcs for $2.00!!..After keropok undang,she offer her fried kuih bingka.She said the items left from breakfast,so need to get ride of it. I said,no aunty,I can't finish all by myself.I only wanna 2 box of nasi kunyit.I quickly paid her and push Mishu's stroller out of the store before she offer another item to me.

I went to shop for Mishu's Disney Chinese DVD.A friend called me,told me that in Flushing Mall have a Malaysia Food speciality store.Yes,that right,it's a small store selling mostly Malaysia snack and grocery but not much variety.I found the price is so so not so great compare with supermarket.It's understanable because they don't have that kind of volume .Anyway,I shop in Hong Kong supermarket for cruller and I found durian on sale!!.Beside Durian,there's few items on sale too.I buy until Mishu's stroller can't handle the weight,then we walk back to my van.

Again after loaded my grocery in my van,we take off to "Fei Dar Bakery" buy some Chinese coffee and bakery.I saw a friend while I shop for seafood in another supermarket.We chat for a while,exchange phone numbers.I keep looking for lemongrass but not one supermarket sell it.Wonder why?.Maybe Lemongrass have season too or the shipping not arrive yet?.Quite disappointed.

Wow! I look at my watch and it's almost 8.00 pm..Time flies so fast without realise it.I better get ready to hit home.At the same time,Elliot called again,asking where are we now.Or I lost my direction to go home?...Well,I enjoy my outing with Mishu and didn't notice time flies so fast..OK time to head home..Arrived home at 9.00 p.m.Mishu is so tired and went to bed.

Look at what we eat this 2 days..I found chinese "yauh char kwai",so rojak is complete with pineapple and cruller!! Viola!!.It's so delicious!!.Then I eat my Nasi Kunyit for 2 days lunch.And today we eat Durian.Elliot point at my durian and ask,it's that stuff you called Durian,spiky King of the Fruit from Travel Channel?.He didn't complaint and smile at my durian.He surprised, I said Mishu eat it too.Well, I guess he used my durian smell..Practise make perfect !! ahhaa!!

I called all of this" Malaysia Feast"!!.Fruit Rojak,Nasi Kunyit and Durian!!;

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"Kam Lun Tai" Moon Cake

Yummy!! right??.Come ,come let have afternoon tea with some mooncake.oh! Talking about Mooncake festival,I forget to get Mishu some lantern.I saw some duck,pagoda and bunny pattern lantern in Chinatown.

You can see each box indicated the flavor and name on it.I think this is plain lotus with 2 egg yolks flavor.Anyway,I have fresh durian,just bought yesterday on sale $0.79 cents lbs.I'm going to have Durian & Mooncake my version of Durian Mooncake.Viola!!

Beautiful design tin box.Elliot request for me to keep it for him.I remember when I was a kid,I saw my grandma keeping her personal belonging in mooncake tin box under her bed.

Packaging look neat and cool.Accompany with a plastic knife for us to eat it anywhere.

Look at the nice packaging.I guess the green indicated something like Pandan,Green Tea or Durian.Well,it's pandan with egg yolk!!.That so cool!

Yummy!!..Pandan Flavor with "kua chee".I also have a cup of green tea with Moon cake.It's really rich with lotus and pandan flavor.

Hmmmmm...what is that mommy???.Why the yellow things taste different?..huh!!Ok..I'm done!!..She love boiled egg but I think salted yolk taste different to her.Look, she grab 2 pieces so quickly,thought it must be candy.But just a bite and run away from the table.She have her own personal blue tea pot and tea cup.She love drinking tea.

Look at Mishu,she so excited, self service.She can't wait for me to give it to her.This is her 1st time eating Mooncake.Maybe the shape make her curious.

Mishu eating her dinner after trying her first bite of Mooncake.I think she not use to the flavour or egg yolk.Tomorrow,I'm going to let her try again.

Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.

Today I received 2 boxes of MoonCake sponsor by mytasteofasia .Thank you Ray!
I'm not a mooncake person ,the only flavor I eat is "black bean paste with kua chee".I guess I'm not educate to eat mooncake when I was a kid.Yesterday,when I was at Flushing,I saw every corner of the street selling Mooncake.To my surprise,I saw a vendor at road side sell "Kam Lun Tai" brand.When I was in Malaysia restaurant having my lunch with Mishu,I saw every customers buy Mooncake,some people request to have their flavor mix and it allowed,just add $1.00.They told me that the latest flavor is Lychee beside Pandan,Green Tea and Durian.But I'm interested in black bean paste.Unfortunately ,black bean paste sold out.I won't buy any moon cake make from other country beside Malaysia.That same apply to kuih bakul.I think mooncake from China are tasteless and very rough.They just make the mooncake for the sake of quantities to sell fast and quick.Every year when I was working,our supplier will gave each of us a box when the festival approach.Of course, it's made from China.Most of the time I will just let other co- worker have my box.Since I'm not going to eat it,why bother bring home..

While waiting for dinner to get ready Mishu,so excited to open the beautiful box I show her.I told her to wait for the green tea while I'm boiling water in the kettle.At the first sight, she quickly grab 2 pieces of the 4 pieces Pandan Flavor that I cut.She take a quick bite and put both down pieces down on the table.I guess she not use to the flavor,like I'm as a kid.She took the bite at the yolk,I think that the reason she run away.I took a bite and found it so different from what I eat in yesteryear.It's really good ,not too sweet and full of pandan flavor.Viola!!Never in my imagination think mooncake will be so interesting and full of pandan taste.Maybe from yesteryear,the mooncake maker don't make so many flavors,adjustment and improvement.At first I'm thinking of giving away to friends since I have 2 boxes,that 8 pieces but now I changed my mind.Thank you ,Ray for your advise!!.He advised me to try myself first before I give away.I'm glad, I do and now I'm going to enjoy it by myself.I also notice "KLT" make their mooncake "halal".That good ,all our Muslim friends can enjoy it as well.For those who can't get Malaysia made mooncake from their vicinity local store or state,go to mytasteofasia .Hurry up before it gone!!

Elliot like the packaging but he refused to try it out.Again,he is a typical American ,only stick to routine meal or food that familiar to him.He ask me to keep the empty tin box for him.Right !! all he want is the tin box ...said it's beautiful design.At least he appreciated the Mooncake box!!

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