Baked Portobello Mushrooms

I've found another use, apart from using it on toasts and in roasted chicken, for my homemade sundried tomatoes butter - baked mushrooms!

I saw some beautiful mini portobello mushrooms at the supermarket yesterday, and couldn't resist buying a pack home.

These baked mushrooms are really easy to make. I chopped up 2 cloves of garlic, a bunch of coriander and mixed them with some of the sundried tomatoes butter. Then, I laid the mushrooms out on a ceramic baking tray, seasoned them generously with some sea salt and freshly cracked black pepper. Each mushroom gets a dollop of the garlic, coriander and butter.

The mushrooms are baked at 180 deg C for about 15 mins. When eating, be careful of the juices when you pick the mushrooms out. The juices from the mushroom, mixed with the spices are heavenly. Don't waste a single drop!

Baked mushrooms are really juicy.. slurp!

Kiam Chye Ark Soup

I made this soup tonight for dinner, using the same recipe as the last time.

As I googled the internet for alternative recipes, I realised some people used roasted duck to make kiam chye ark soup (ie salted mustard cabbage duck soup). Some even used the bones/ leftovers from roasted duck. Such a good idea!

I'd definitely do that next time.

In the meantime - I think the current recipe I have is good enough and simmering it for 2.5 hours in a cast iron pot helped made the duck meat so soft, it was literally falling off the bones. Adding a splash of brandy in the last 5 minutes of boiling would really add a kick to this soup too! Since I didn't have any at home, I added some Chinese wine.

Before the 2.5 hours of boiling..

And after... yummy!

Alternative Mooncakes

I've recently (and finally) finished all my mooncakes at home... "My mooncakes" are those that only I eat.

The Husband and I have very different tastes when it comes to mooncakes.

He likes the traditional type of mooncakes.

I like the new-fangled types. "Those aren't mooncakes" says The Husband.

And he is right. They aren't. But I like them anyway.

Like this Egg Custard Mooncake which is a little more like a custard tart.

And this lychee martini mooncake is my favourite this year. It comes with a cube of lychee martini white chocolate in the centre. Overall, it taste like more like a Japanese mochi then a mooncake.

Reading this article on the Best Mooncakes in Singapore, I wished I managed to try a lot more of these this year.

Oh well, next year then.