Battle of Ingredients: Fall: Winter Melon & Pumpkin

Welcome to the next Battle of Ingredients!

This time, we are actually taking a focus on a Chinese vegetable, Winter Melon which our guests had as harvest and Phoebe from Starry Traveler’s Road, my partner in crime in this project took the helm on our featured vegetable. As for myself, I took the back seat on this one and chose pumpkin as my fall harvest highlight, however, mine wasn’t our own harvest but just a recipe with the ingredient. I don’t have the land to grow pumpkin. (However, I did get two little ones that I haven’t made yet so I’ll be making a dessert out of that one soon.) We’re back indoors for the next few months until summer arrives.

Wine

wine

Dr. Loosen Riesling 2017

We started our main meal with the Riesling. The primary reason is that the second sparkling wine needed some more chilling time. This one is pretty good. It starts off slightly dry however the finish is very smooth. Its categorized as fruity and sweet which it delivers for sure.

Domaine de Lavoie Poiré Mousseaux 2014

We’re personally at our house at least, not much into pear flavored drinks. In fact, I can’t remember the last time I bought one however, this one was surprisingly good. It had a very subtle pear flavor and was a nice change. We cracked this one open with our dessert which was very fitting, I’d say.

Starter

Winter Melon

winter melon soup

Winter Melon Soup
Recipe by Phoebe

Ingredients:
Winter Melon
Dried Chinese mushrooms
Shrimps
Chicken Breasts (x2)
Jinhua Ham
Water
Dried scallop (optional)

Utensils:
Knife
Cutting Board
Bowl
Thermal Cooker
(using the Japanese Import Thermos Thermal Cooker)

*Our friend who gave the massive winter melon already removed the little fur on the melon with newspaper so it is easier to handle)*

  1. Soak dried Chinese mushrooms in bowl of water
  2. Cut the winter melon. Remove both the skin and seeds.
  3. Cut winter melon chunks to desired size (bigger pieces is normally better as the melon will disintegrate if too small)
  4. Put melon in stainless steel inner pot.
  5. Put in chicken breasts and shrimps.
  6. After a little while, pour the water of the Chinese mushrooms and toss mushrooms with other ingredients.
  7. Cut a small piece of Jinhua ham (do not put too much or it will be salty).
  8. Add water to the inner stainless steel pot and simmer to a boil (big bubbles).
  9. Put into the insulated outer container to cook for a few hours.

The soup turned out so good. Winter melon was cooked perfectly. The chicken, shrimps and mushrooms enhanced the flavor of the winter melon and soup in a whole. This is a fairly time consuming process to make any kind of Chinese soup so kudos to Phoebe for taking on this challenge.

Main Meal

Dim Sum

My contribution is the much more easy and simple meal here. The pasta is a mix of gluten-free spaghetti and Catelli Protein spaghettini. The vegetables are cooked in the pan and has carrots, brussel sprouts and portobello mushrooms. The chicken here is the highlight as I used chicken thighs and a local spice that I bought from Rustique Pies called Dim Sum which is a fun take with five spices. This dry rub was the highlight of my dish and I have to say that it turned out pretty good. It was slightly spicy though but worked so well.

The original concept was to have it all cooked together as one big pasta dish however, my pan just wasn’t big enough so I ended up doing it like this. The idea is that the seasoning from the chicken and vegetables will give the pasta taste so depending on how it was mixed, the pasta could have felt bland as I only put a little oil and salt in there. Most of the flavors was the in the chicken and vegetables.

winter nelon

Winter Melon and Jinhua Ham
Recipe by Phoebe

Ingredients:
Winter Melon
Jinhua Ham
Honey (maple syrup taste better if I recall)

Utensils:
Knife
Cutting board
Spoon
Deep flat pan with lid
Steaming Dish
Steaming Rack

  1. Cut winter melon to bigger pieces, remove seeds and skin.
  2. Prepare pot with water to steam.
  3. Gently slice in the middle of the big chunks and put in steaming dish.
  4. Cut the Jinhua ham in slices and place a slice into the middle of the melon chunks.
  5. Drizzle the melon and ham with a spoonful of honey
  6. Steam until melon and ham are cooked. Winter melon will become transparent when cooked.

This winter melon and Jinhua ham dish was done really well. For one, the winter melon was cooked perfectly. The balance here is mostly however between the honey’s sweetness and the Jinhua ham’s saltiness. Phoebe made a point above about how maple syrup was the original ingredient which we didn’t happen to have a small portion to use so she went with honey. In my opinion, this did turn out that honey didn’t quite overcome the powerful saltiness of Jinhua ham. However, that’s my opinion. I know that for someone who likes saltier foods (and not bland like myself), this worked pretty well.

Dessert

Pumpkin Cookies

Pumpkin Cookies

Recipe found via Pinterest: https://lovelylittlekitchen.com/soft-pumpkin-cookies/

I was actually able to use this recipe exactly as it was. The only ingredient that I didn’t use was the nutmeg. Also, I ended up cutting the recipe in half because I didn’t want to 3 dozen. However, seeing as everyone loved it and pretty much ate it all in the evening. Probably 3 dozen would have been good. This one was really good. For one, it was fluffy and soft. Phoebe had a comment about how it wasn’t heavy on cinnamon as she doesn’t like cinnamon as much but it worked with this recipe as it was fairly subtle and balanced between the ingredients.

 This wraps up this month’s Battle of Ingredients!
Next month, we head out like past years to MTL a Table in November before we head back to the kitchen and homecooking.

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Battle of Ingredients: Moon Festival & Autumn BBQ

Battle of Ingredients

Welcome to the next round of Battle of Ingredients hosted together with Phoebe over at Starry Traveler’s Road. This month’s get together was a slightly belated Moon Festival celebration as well as the last BBQ of the season.

Its a packed one this time so let’s see what we came up with. A lot of the food was really thought up simply by our brains so if we have recipes references, we’ll share it, if not, we can list some ingredients or whatnot. this time seems mostly to be checking out spices and such. Nothing too complex as we were both fairly busy with our personal lives.

Wines

Wine

The two wines offered by our friends this time were these two rose wines

  • Listel
  • Cote des roses

I will talk about both of these wine in the upcoming wine recap. I had already tasted Cote des Roses before but realized that I hadn’t shared it in any wine recaps before (oops..).

Main Courses

BBQ

We went fairly simple this time. Phoebe took care of most of the food. She had some vegetables from various types of cauliflowers to peppers and more. She also had corn. There was also steaks which she had two types of seasoning for. The first was a gourmet steak spice blend and the second was a innovative herb type which was a mix of oregano and thyme with salt.

BBQ

My contribution for dinner were kabobs. It had sausages, zucchini, peppers, mini portobello mushrooms and onions. The sausages were the IGA supermarket brands. One kabob had the honey-garlic flavor and the other one was wine and chives. There was no additional seasoning added to anything. We just put it on the skewer and barbecued it.

Results

I’m sorry that I didn’t take more of the veggies pic. However, everything turned out really good. The steaks had two different flavors. The one with the spices had more of the flavor as the spices were on the steaks itself. While the herbs and salt was more subtle, which is normal since it was just on top. As for the kabobs, I thought they turned out fairly well. It was fairly packed but cooked quickly so was good. The sausage flavors were also quite delicious.

Dessert

 

king's pastry

Dessert was obviously the highlight here and that’s moon cakes. Just like last year, we went for a more local brand. This one is a Canadian brand, King’s Pastry. It was a variety pack (like last year as well). The flavors were the following:

  • Date paste
  • Red Bean paste with melon bits
  • Traditional one egg yolk lotus paste
  • Five nuts

To be honest, they were okay. The five nuts had the citrus peel which was a bit intense. My husband and Phoebe was not a fan of it to say the least. The traditional was a bit too sweet. The date paste turned out better than expected. The same applied for the red bean paste.

We also had a fruit bowl that I put together with apples, clementines and grapes but I forgot to take a picture so we’ll leave that out since no one really ate any of it with the amount of sweets we already had.

Overall, a simple but lovely meal together!
This is a wrap for this Battle of Ingredients!
Back to the indoor kitchen for us as we figure out our next battle!
Nothing settled just yet..we’ll be back in a few weeks!

Battle of Ingredients #9: BBQ 2018 – Take 2!

Battle of Ingredients

Welcome to the next Battle of Ingredients! July was a busy month (you must be sick of me saying this if you follow all the different topics here) but we came back in August for another BBQ. Its almost tradition now that summer months are focused around more BBQ oriented meals. Its easy and fun and we can enjoy the weather. You have to live in Montreal (or the majority of Canada with the exception of maybe British Columbia or Vancouver, I’m not sure) to understand that we live half the year in winter and then another 3 months in rainy spring and autumn and then just like 3 months of warm/hot/unbearable weather. We did get a heat wave which also stopped a lot of the normal activities (notice the lack of hiking posts…). Anyways, we are back and the weather luckily after July’s heatwave is also cooling down a little.

Let’s just jump right in and see what Phoebe (aka Starry Traveler) and I came up for this battle!

Drinks

Sangria

Beringer

  • Pepito White Sangria
  • Beringer Rose – White Zinfandel

A sweet wine and a delicious white sangria that matched perfectly with the season and the event.

Dinner

Inspiration: http://moneysavingsisters.com/3-ingredient-soy-sauce-coca-cola-chicken-drumsticks-slow-cooker-meal/

Phoebe’s husband loves veggies so she added in some asparagus, corn and peppers to grill.

Aside from that,she found inspiration to make chicken that she used to have as a child and the recipe above was the one she used to change a crock-pot version to a BBQ version with this first platter of drumsticks. Normally, its easier with chicken wings but we have friends who don’t eat wings so she accommodated this one.

The drumsticks didn’t get the flavor quite so well. I would imagine that the crock pot would work better when doing drumsticks to get the flavor in it. It wasn’t not tasty by any means. To be honest, I love soy sauce chicken drumsticks. Its one of my fave things to eat. Simple but very yummy. My mom still holds the crown (because I’m biased) but Phoebe’s was pretty awesome also. Everyone enjoyed it. However, the goal was to have the cola flavor pop out and in that sense, it didn’t quite make happen.

Chicken Wings (left): Normal Biftheque spiced wings
Chicken Wings (right) inspiration: https://www.geniuskitchen.com/recipe/betty-whites-chicken-wings-13707

Phoebe decided to do chicken wings anyways for everyone else. We made one normal variety with some typical steakhouse spices. It was delicious and a guaranteed success. For her second inspiration, it was to do the recipe above but adding in a fourth ingredient, white sugar. The recipe she saw above asks for brown sugar but she didn’t have any on hand. Chicken wings work better for BBQ and for this recipe, the cola flavor definitely did pop out much more. This recipe is an absolute hit. There may some freestyling with how the recipes are as most of the recipes here were inspirations and added in our own flair.

Chard Rolls

Inspiration for Chard Rolls: http://vegdept.com/asian-style-rainbow-chard-wraps/

My contribution was luckily a lot of my own harvests. I found this chard roll idea and decided to work with what I had. I scrapped the Asian way and didn’t simmer the leaves either but on the grill, they cooked everything through as it wrapped in aluminum foil. My version ended up looking like that and the size varied to the size of the leave. Inside, there were homegrown cucumbers, bell peppers and store bought carrots. I didn’t season it but let everyone add what they wanted. Chard leaves were a little overcooked so it was slightly bitter, bit still the whole tasted fairly good.

Dessert

Campfire Cones

Campfire Cones

Campfire Cone recipe: https://hip2save.com/2015/06/25/campfire-cones-fun-easy-summer-dessert/

When figuring out dessert, I searched up what we could do on the grill and it was this easy and fun idea. Mine had blueberries instead red berries because of allergy issues (not me but others). The cook time should have been longer so it would turn into a gooey delicious mess but still, it was a pretty good one. One that can be replicated in the oven, I would think also. I would do this one again with some raspberries and I’d imagine that it would turn out fantastic. Let’s face it..these are s’mores cones with a twist, right? How can you hate on that…well, unless you hate dark chocolate or marshmallows, I guess. You can see the ingredients that I used on the top. I used a local dark chocolate maker, Rochef and it had sea salt so added a different layer of taste.

And..this wraps up this Battle of Ingredients!
We are back to monthly editions for a little bit and see how things go from there.
September’s edition is still BBQ themed with some more look at what else to cook..seasonal and whatnot.
If you have any suggestions, go ahead and suggest away in the comments and we’ll take a look at what we could do next time.

Battle of Ingredients #8 St-Jean Baptiste Summer BBQ 2018

battle of ingredients

Welcome back to another Battle of Ingredients! Summer is here and our Quebec provincial day was this past weekend so what better way than to meet up and do a little barbecue with friends and get back into the Battle of Ingredients action, right?

Drinks

Alcohol

Main Meal

We’ve done a few barbecues now for Battle of Ingredients and to make things easier this time, my lovely co-host and friend Phoebe (Starry Traveler’s Road) took care of the meats saying that she found a spot near her that supports local businesses and we love to do that. This stuff is from Fruiterie Boucherie Longueuil.

They pretty much sell barbecue boxes and she tried the Econo Mix which is $90 worth of meats and potatoes and such. Here it is!

Now for the unpacking of what is inside and preparation she did. Here you go!

And the first batch into the grill…

And finally, the results of the taking turns of cooking between the husbands and Phoebe, while I took care of their little one and helped carry the umbrella as it was raining. My skill sets unfortunately don’t extend to barbecuing so I left it to the experts. Here is how it turned out – hopefully I didn’t forget anything.

BBQ

BBQ meats

BBQ

Chicken leg

BBQ

BBQ Foil packs

The box itself is a lovely assortment. The seasoned meat was really good. There was a good variety to share. It provided a lot of food. The meats were pretty fresh. It was a good choice to not have to worry about the preparation ourselves and just be able to get something ready to just pop onto a foil and cook on the grill. It was a smart and efficient choice for Phoebe and I’m totally supportive of it. She mentioned that there are other things to substitute in the boxes and other choices and whatnot that we could try so maybe we will talk about that in the next barbecue.

Dessert

Dessert

With that said, my job was desserts. I made some Rhubarb Apple Tarts. It was a super simple recipe. I bought tarts from the grocery store since making pastry is still one of those things that I haven’t quite figured out well enough yet. Its a work in progress. Rhubarb is fresh from the garden and I used Cortland apples. It was an attempt to balance the acidity of the rhubarb a little.

The recipe for the filling was taken from here: http://www.coffeeandcrumpets.com/apple-and-rhubarb-galette/

This recipe had more than 12 tarts worth of filling so if you do intend to try it out, just keep that in mind.

Battle of Ingredients

The tarts turned out pretty well. They were very cinnamon-y and I think it had to do with the fact that it wasn’t in a galette but used in a tart. Although to be fair, when making apple desserts usually, there is some cinnamon. I thought they turned out pretty good since I don’t have an issue with cinnamon.

Overall

This was a lovely choice. The BBQ box made our lives a little easier. The cooking still took a long time just with the sheer amount of items in it and the variety and different cooking times and such. However, it is a good idea. The tarts turned out how I wanted them to and I think in general everyone enjoyed it well enough. Fruit tarts are always tricky especially since we have an array of allergies to take into consideration between our friends, Phoebe and myself. Hopefully by the next BBQ, I will have more vegetable harvests to work with to give it even more of a personal touch.

Before we finish, you will notice that the Battle of Ingredients will officially decrease in frequency just a little which is already in effect, due to busy schedules and just the need to not overstretch our time. It was a decision I needed to make for myself. However, we are still chugging along and planning for the August meet-up after this one.

Have you started your grills and enjoyed the first BBQ?
What do you like to make?

Battle of Ingredients #7: Easter/Spring Edition

Battle of Ingredients

Welcome to the next Battle of Ingredients. My co-host Starry Traveler Phoebe and I gathered this time with friends for a little Easter/Spring celebration.

Heres what we did!

Wine

Barefoot Sparkling Moscato

Tonight’s wine from our friends is the Barefoot Bubbly Pink Moscato. It was light and sweet. A more in depth talk will be in the wine recap next month.

Main Meals

Lamb Chops – Phoebe

Lamb Chops

Phoebe gets the big task of taking care of the meat dish this time around. We did research and realized that Easter usually revolves around ham or lamb and after some talk, she decided to take on making lamb chops. They were marinated and topped with salt and various herbs. It took about 2 hours to cook in the oven.

This one turned out pretty good. It wasn’t cooked through but I’ve had chops before and they usually aren’t plus it was marinated and seasoned just enough to have a lovely taste.

Ratatouille – Kim

Ratatouille

Recipe via Pinterest: https://www.ricardocuisine.com/en/recipes/5312-ratatouille?epik=0DYovE_IWH0tx

Trying out a quick one pot ratatouille this time as our primary vegetable dish. I followed the recipe above fairly closely. Eggplants aren’t in season right now so they were hard to find good ones. So the portion for that was a little less. However, this ratatouille was both easy to make and tasted pretty good. I may have overcooked it a little and it would have benefited from having some pasta or something to serve with. In comparison to the original, I think I skimped out on diced tomatoes a little. Everything’s a learning curve and I certainly had fun making this one and would try it again particularly using a pot this time instead of a pan since there is a lot of vegetables to add in so it started getting a little crowded and that affected the cooking time.

The better version would be to slice everything thinly and then organize it and pop it into the oven to cook. Perhaps a future trial.

Dairy-free Scalloped Potatoes – Kim

Dairy-free Scalloped Potatoes

Recipe: https://veganinthefreezer.com/dairy-free-herbed-scalloped-potatoes/

Next up is something of a side thing which was the scalloped potatoes. I recently made scalloped potatoes for a Goodfoods box and thought about it for this meal as a dairy-free style and found the recipe above on Pinterest. Scalloped Potatoes were done in the afternoon in advance as to free up the oven space and then reheated. We used a mandoline to quicken the process. We used some unsweetened almond milk (unfortunately, I only had the vanilla flavor) and we took a chance with it to see if it would affect the taste. It did still have a slight vanilla flavor which felt a little weird but overall, the texture is still there. I’d redo this one with the herbs (as the recipe above indicated but I didn’t have any this time around) and also with some unflavored and unsweetened almond milk. We only ended up with one portion left over so I’d say it had a decent result.

Dessert

Marshmallow Wands – Kim

Marshmallow Wands

Recipe: http://www.twosisterscrafting.com/springtime-marshmallow-wands/

The ideas I went through for the dessert was numerous but with the two dishes above, I wanted to go for something a little simpler so I went with these springtime marshmallow wands which is basically skewering three marshmallows and then coating them with dark chocolate and adding sprinkles then letting the chocolate harden. Its times like these that I wish I knew how to temper chocolate before coating it so that it would have that lovely crunch when you bit into it. Anyways, I am still learning and these did turn out really great. I know that the coating could have been better but I learned a lot from this recipe as simple as it may seem. Marshmallows and dark chocolate is just yummy! It is a little on the sweet side so I only made enough so everyone had one.

This wraps up this Easter/Spring edition of Battle of Ingredients!
Not quite sure what is next one but might be a spring Farmer’s Market edition for 2018.
Its still in discussion right now 😉

Do you celebrate Easter and what foods do you make?

Battle of Ingredients 2018: Chinese New Year Edition

Welcome to the first Battle of Ingredients of 2018. Let’s call this Year 2! We didn’t get a full year for 2017 but this year, we are already much more organized. Battle of Ingredients has changed over the months and we are working with themed dinners more than we are working on ingredients however, we do try to stick within using seasonal ingredients available to the province of Quebec or ingredients related to the theme we are working with.

I have added Battle of Ingredients to the menu on top so you can check out any of the past events we’ve done that you may have missed in 2017.

The first Battle of Ingredients this year is a little belated celebration of Chinese New Year! Phoebe and I welcome everyone to enjoy this lovely event. Our best friend is back home so we luckily had her drop by to be part of this event along with the usual cast of guests.

Wine of the Night

Main Meal

Battle of Ingredients

Honey-Garlic Chicken Stir-Fry (Kim)

My contribution of the event comes from a recipe that Phoebe shared with me earlier in the week on Pinterest right HERE.

Stir-fry dishes always are a staple of a Chinese meal. I’m not a very skilled cook so this dish worked perfect for us. Its pretty easy to make. The original recipe asks for carrots but being the forgetful person I was, I picked them up at the grocery story to look at but forgot to put them in the basket so I replaced it with green beans. I kind of supersized the menu so I had to modify the sauce a little bit. My meal actually turned out to be a healthy blandness that I like but I offered salt and pepper to everyone to add if they preferred it stronger. The way to improve this one would be to use the chicken broth instead of water. However, this meal did make for some tender chicken as I did use thighs and vegetables had a nice crunch.

Battle of Ingredients

Ginger-Garlic Abalone (Phoebe)

Phoebe went with a lovely abalone dish. Abalone is a staple of a classy Chinese dinner ingredient. Sometimes the simplest way to make a dish is to go back to the basics. She used frozen abalones along with ginger and garlic on the top and put it to steam. It still had a little bit of the fishy taste here but to us, it was still very good. However, she did forget to bring green onions which would have helped with added a little more flavors to mask the seafood taste that some people (aka my husband) doesn’t like.

Sticky Rice (Outside contribution aka my mom)

Sticky rice is one of the Chinese dishes that you can find at dim sum restaurants and its also one of my favorite things to eat. Luckily, my mom had a potluck the day before and she contributed the sticky rice that one of her friends made to use for our Battle of Ingredients. It was delicious. One year, I will figure it out and I’ll give it a go.

Dessert

Tangerines, Dark Chocolate & Wife Cakes

I slacked off on my original plan to make Baked New Year Cake (recipe HERE) and Egg Tarts (recipe HERE). However, we did have some tangerines which is pretty normal to have for a Chinese New Year fruit dessert as well as some Wife Cakes, which is a delicious Hong Kong pastry made with winter melon. Without any coordination, both Phoebe and I ended up picking up some Theobroma Chocolate from Costco. I like the Raspberry flavor Dark Chocolate one and she got the Original 72% Original Chocolate one.

That wraps up our Chinese New Year Edition of Battle of Ingredients!
We had a few months of hiatus but we are back!
We are getting back into the groove of things 🙂
Our next one will be next month with a little Easter celebration!

Battle of Ingredients #5: Fall BBQ & Moon Festival Edition!

I know its a little early to take a break from the horror marathon and it’ll resume tomorrow. However, Battle of Ingredients is our monthly segment and our gathering just happened this past weekend. I promise it’ll be a short and sweet one and one that matches perfect with today which is Midautumn Festival, mostly referred to as Moon Festival!

A warm and maybe slightly cooler welcome from me and my cohost, Phoebe from Starry Traveler’s Road to the next Battle of Ingredients. Due to our love for the previous BBQ session and the weather being still decent, we decided to do another BBQ event. battle of ingredients

This time, we took it to mostly basics. Mostly because we realized quite last minute that no actual plans were formulated. Also, we were both busy with personal life stuff so the final menu looked like this.

I made burger patties. Actually, because I was in a lot of pain that day, my husband being the champ that he is helped me make the patties. We got medium lean minced beef and used eggs and spices and he made the patties. He also took on the grill master role in the evening. So our event became a lot more relaxed than it usually would be. We bought the Italiano burger buns and got some cheese, gouda and lactose-free swiss.

Phoebe pulled the stops this time and brought her take on the veggie foil pack that I had tried out last time. This time, her’s had bell peppers, zucchinis and also added in two to three slices of prosciutto. The prosciutto being on the top spread its salty flavors to the veggies, making it no necessary to spice it at all.

Phoebe also found on Pinterest a way to roast corn on the grill. It simply required snipping off the top part. It turned out perfect! She also brought on to try roasting eggplants on the grill as well. Most of us weren’t very into eggplants and didn’t normally cook them so in my opinion, they weren’t done too good. Definitely something to further into bettering our skills at or maybe its just better to cook them in another way.

Aside from that, this time was almost like a potluck as our friends also brought some chicken breast along with tzatzki sauce (not sure how you spell it).

We ended with our dessert.  Our friends,who is always responsible for beverages, brought the Pepito Rose Sangria and some light fruity coolers. While I forgot to take pictures of it, I brought some garden fruits like raspberries and a lot of ground cherries. Aside from that, we also had an early celebration of Moon Festival, or Midautumn Festival which most people know for eating moon cakes, a little chinese pastry with lotus paste normally.

moon cakes chow's

Phoebe found a pastry shop in Chinatown called La Patisserie Chow that makes their own moon cakes and we were interested to see how they were so she bought the box with their bestselling four flavors.

  • Double yolk White Lotus Paste
  • Double Yolk Green Bean Paste
  • 5 Stars Mix (5 different nuts, sweet melon and tangerine)
  • Golden Double Yolk Paste

Our biggest issue was that each one wasn’t labelled. We easily could identify the white lotus paste one which was a win for both me and Phoebe. The nuts got an okay where it was good but not great. Then we have a mystery one which I personally suspect is the Golden Double Yolk Paste that my husband and our friend liked. Then there was one that unanimously was pretty bad. I’m guessing its the green bean paste but it wasn’t labelled so I don’t really know.

Chow Pastry Shop is pretty commendable to have their own moon cakes. Huge applause for that. However, its better to label the variety one way or another even if the ingredients are also labelled super vaguely. I think this one could be hit or miss. Its definitely not like the ones you’d buy from the big brands. Phoebe posed a good question about how we usually do eat from the big brands and maybe traditional moon cakes with any preservatives and in their natural state would taste more like this. Perhaps one time, I’ll be in Hong Kong where actually smaller bakeries also make moon cakes or I’ll attempt it myself and we’ll see.

That’s it for this Battle of Ingredients!
Thanks for joining us!
November might be skipped because our crew usually does the MTL a Table event.
However, we’ll find a festive return in December for the holidays!