Electrolux ~ Home of Blissful Living Quiz (Win Attractive Prizes!) + Cooking Demo (Recipes Included!)

PinkyPiggu not only have a tongue to taste delicious food, but also a nose to sniff out wonderful opportunities to win fabulous prizes too! And of course I'm gonna share it with you, my dear readers! I believe most of you would not be unfamiliar with Electrolux, a global leader in appliances for both household and professional use. They've just launched The Electrolux Home of Blissful Living challenge in October to test the nation's home management knowledge. Just take part in their interactive Facebook quiz and we might just win their innovative appliances worth a total of S$6,500! Sounds good, doesn't it?

Gusto Italiano ~ Flavors of Italy Culinary Workshop at ToTT (Recipes Included!)

Last Sunday saw this PinkyPiggu making her way to ToTT at Dunearn Road to pick up some cooking tips from Chef Gabriele Piegaia of Burlamacco Ristorante! This Flavors of Italy Culinary Workshop is part of Gusto Italiano, a gastronomical festival which celebrate and showcase the food, culinary talents and produce of Italy from 1 September to 3 October 2013. Their exciting line-up of events also includes The Flavors of Sardegna and Wine of Argiolas Dinner at Forlino which I attended earlier last week. Much thanks to the organizers of Gusto Italiano for the invitations and giveaway of two pairs of tickets for PinkyPiggu's readers to attend this culinary masterclass too.

Pork Knuckle Porridge ~ Recipe Included!

We were at Le Chasseur (Read: Le Chasseur ~ The Chicken Claypot Rice and Pork Knuckle Is Awesome!) for dinner and ordered way too much food. Needless to say, we couldn't finished it all. Then I did something which I would never do in my younger days, I asked to 'dabao' (takeaway) the leftover Pork Knuckle haha. What I used to consider to be an unthinkably 'xia suay' (embarrasing) and uncool request is now acceptable and a practical way of not wasting food, especially when it's delicious food.

One Pan + One Pot = One Blessed Home-cooked Meal

You know, no matter how many old or new eating places there are, or whether if you have a list of to-try-restaurants, there will always be times when you just can’t decide where to eat. It has to be centrally located for easy access for everyone, must satisfy what the mouth craves for and most importantly, portions must be substantial enough to fill up our voracious appetite without breaking our wallets.

Avocado Gula Melaka Smoothie & Dessert ~ Recipes Included!

When I asked BFF what should I do with the Panasonic Mixer Grinder, he said: "Make Avocado Smoothie!

When BFF told me he's going to Malacca for the weekend, I said, "Help me buy Gula Melaka!"

There we have it! Avocado Gula Melaka Smoothie!

Steamed Egg Tofu with Assorted Mushrooms ~ Recipe Included!

The engulfing haze which enveloped the whole of Singapore was really bad last week with the Pollutant Standards Index (PSI) topping 401 at 12pm on Friday, June 21. The hazardous air pollution induced a mild asthma attack in me as I morning commuted to the office, feeling increasingly unwell. After a visit to the doctor and contemplating if I shall stay in the enclosed office and work, or risk going home amid the choking haze without a N95 mask, I finally went home in the afternoon when the PSI level started to drop, but not without a stop at the supermarket near my house first.

Miso Chicken Wing Rice using Panasonic Rice Cooker ~ Recipe Included!

Ask me what my comfort food is, I'd answer you straightaway ~ CHICKEN WINGS!!

Everyone I know, would know that I love chicken wings! Everyone I don't know, would have guessed that I love chicken wings if they ever came across my camwhoring photos lol. I especially love gnawing at the mid-joint and wing tips, drumlets doesn't excite me as much.

The Yumminess of Pumpkin Cake with Salted Egg Yolk ~ Recipes Included!

Pumpkin, my friend described it as the Powerhouse of Vital Nutrients! Rich in antioxidants, vitamin and minerals but low in fat and calories, the vibrant orange-hue melon is also an excellent source of fiber, which is essential for healthy digestion. What I adore most, is its natural sweetness! It led me to cook creamy pumpkin soup and pumpkin rice previously which earned good reviews from my friends. Yummy just by thinking about it! Pumpkin is definitely more than just a Halloween decoration lol.

#omySBA2013 ~ Panasonic Cooking Workshop @ Onaka Restaurant & Wine Bar

Encouraged. Inspired. Motivated.

PinkyPiggu is one of the top 10 finalists for the Singapore Blog Awards 2013 ~ Best Cooking Blog category! Yay! I felt very encouraged to continue sharing more of my cooking experiments and recipes through this humble blog. Together with all the other finalists, we attended a cooking workshop organized by OMY and Panasonic at Onaka Restaurant & Wine Bar last weekend, where Chef Jason and Chef Benson demonstrated to us how effortless it can be to whip up some delicious dishes in our home kitchen with the help of modern technology. I was greatly inspired after the session with lots of recipe ideas running though my head. Seeing how cooking method can be simplified and made less time consuming with the use of Panasonic kitchen appliances actually motivated me to cook more often!  Yay to time saving! Cannot always say "no time, no time" already. :p

{Recipe} Spice It Up with Kimchi Fried Rice

I love fried rice! It's a one-dish wonder which is so versatile, I can customized it to my preference with whatever ingredients I have left in my refrigerator. There's nothing more satisfying than a plate of fried rice with a good smoky wok hei, but sadly, it's almost impossible to achieve in this PinkyPiggu's kitchen with the induction cooker. The next best thing? To have my fried rice spicy! really spicy!

{Recipe} Pork Chops ~ My Mum's Style

Birthdays should be celebrated each year because you will never know when it's gonna be your last. It's a celebration of life, and being thankful for the life given. I'm blessed with a wonderful family who will always make it a point to celebrate each other's birthdays by having a meal together. My mum will always cook up a feast of my favorite dishes, (including chicken wings of course :p), for my birthday.

This year, for a change, I had wanted to cook for my family instead. For quite some time recently, I've been missing my mum's pork chops, a dish which my brother and I enjoyed since we were young. My brother likes it with the tangy tomato gravy while I prefer to enjoy the crispiness of the pork on its own. Mum will always take note of our different preference and plate it separately for us. As we grow up, our taste bud changes. We now like it using chicken thigh instead of pork, and I began to appreciate the taste of tomato gravy. Whatever the variant, this dish will always remain in our hearts as ~ Pork Chops. I wanna try cooking this dish, which I've not done before.

Sadly, the cooking did not materialized on my birthday, for some family reasons which I feel is too personal to elaborate here. But my mum, being a great mum, did not forget. She called me and told me that she's going to cook the dish for me on Christmas, the day when I will be going home. I know this is her way of showing her love for me.

As I'm writing this, another blogger, Daniel Ang tweeted: "To every young parent, learn to cook. Your child will say "I miss my parents' cooking" not "I miss Macs" when they grow up."

I wanna thank my mum for always cooking for us, for giving me the gift of her cooking to miss. From young, I watched her cook in the kitchen and gradually developed a love for cooking too. I wanna learn this pork chop dish from her, so that one day, I can cook it for my children too. And may they enjoy my cooking, as much as I enjoy my mum's.

This recipe is posted with my mum's approval. It's really simple, with a great homey taste, and best enjoyed with white rice.

Presenting to you

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Pork Chops ~ My Mum's Style!

{Recipe}

PORK CHOPS ~ MY MUM'S STYLE
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Ingredients

• Pork Chop x 4 pieces or Chicken Thigh (deboned) x 2 pieces
• Potato x 1 (cubed)
• Green Pea x 1 small can
• Onion x 1 (cubed)
• Tomato x 1 (cubed)
• Egg x 1 (beaten)
• Cream Crackers (finely crushed) 

Seasoning 1

• Soya Sauce x 1 teaspoon
• Pepper 
• Corn Flour x 1 tablespoon

Seasoning 2

• Tomato Sauce x 3 tablespoon
• Sugar x 1 tablespoon
• Soya Sauce x 1 teaspoon
• Water x 200ml

Method

1. Marinate the pork chop/chicken thigh in seasoning 1 for 30 minutes.
2. Shallow fry the potato cubes. Drain and set aside.
3. Dip the marinated pork chop/chicken into the beaten egg and coat it with the finely crushed cream crackers.
4. Shallow fry the pork chop/chicken thigh until cooked and golden brown. Drain and set aside.
5. Cut the pork chop/chicken thigh into small pieces, transfer to a serving plate.
6. Stir fry the potato, green pea, onion and tomato for 2 minutes.
7. Add in seasoning 2. Bring to boil and simmer until the gravy thickens.
8. Pour the gravy over the pork chop/chicken thigh. Serve and enjoy!

I managed to steal a few pieces of these potato cubes as my mum looked away. I'm too greedy to resist eating it lah lol.

 My mum prepared both pork chop and chicken thigh that day. These are ready to be shallow fry.

 And into the oil they go. The oil temperature must not be too high else the coat of finely crushed cream crackers will be burnt before the meat is cooked.

 Just out of the pan, piping hot and crispy! I was so tempted to eat it just like this there and then. The use of cream crackers, instead of breadcrumbs, to coat the meat gives the end product a very nice buttery fragrance.

 Haha but of course I didn't. They were cut into small pieces and waited for tomato gravy.

 The tomato gravy is now ready! Time to eat! :D

What didn't change over the years is... I still don't like the green peas. I may not like it, but my family can still enjoy it. I just need to make a little effort to pick it out or leave it aside. At times I can't be bothered at all, I just swallow it down. It may be easier to not add the green peas at all, but without it, this dish would be incomplete.

It's kinda like how we are as a family. There may be certain things which you don't like or certain habits that you can't stand about your family members. But with a heart to accommodate and compromise, we still stand together a family. The love will always remain, our family is still the greatest and mum's cooking is always the best! :)

{Recipe} Steamed Drumsticks in Essence of Chicken

Essence of Chicken. You either love it or hate it.

Basically an extract of chicken, a small bottle of essence of chicken packs a myriad of health benefits. Great for relieving fatigue, or when you need to sharpen up your concentration, this is a trusted product by generations which most of us are not unfamiliar with. Need a boost before that all-important examination? Drink essence of chicken! Recovering from a surgery or illness? Boost up your health by drinking essence of chicken!

I agree that the essence of chicken is beneficial for my body, but my tongue, unfortunately, does not agree with the taste. While it can be consumed straight from the bottle, the bitterness and vile pungentness of it is just too much to bear.

So, what do I do with the bottles of essence of chicken which I received as get-well gifts some time back? I decided to steam chicken drumsticks with it! The taste of the essence of chicken is mellowed after the steaming process, and instead packs a powerful load of flavors into the lightly seasoned drumsticks. The addition of red dates and wolfberries inject some sweetness into the broth. Add in some shiitake mushrooms, and there you go, a healthy, nutritious, easy to prepare dish which goes great with a bowl of hot, steaming rice.

Essence of Chicken. Now, I'm loving it! ♥

{Recipe}

STEAMED DRUMSTICKS IN ESSENCE OF CHICKEN
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Ingredients

• 2 Chicken Drumsticks
• 1 Bottle of Essence of Chicken
• 3 Shiitake Mushrooms (sliced)
• 7 Red Dates
• 1 Tablespoon Wolfberries
• 1 Small Bunch Coriander

Marinade

• Salt
• Pepper
• 1 Small Piece Ginger (finely grated)
• 1 Tablespoon Huatiao Wine

Method

1. Rinse the chicken, trim off the fats & pat-dry. Season with marinade for 30 minutes.
2. Place the marinated chicken in a shallow dish for steaming.
3. Arrange the shiitake mushrooms, red dates, wolfberries together with the chicken. 
4. Pour chicken essence over.
5. Place in steamer and steam for 30 minutes, or until tender. Remove.
6. Arrange coriander over the chicken. Serve immediately.

{Recipe} Quickie Tom Yum Chicken Wings Soup

I've never like tom yum soup until recently. Maybe it's the November rain. Maybe it's the change in my taste buds. Hot, soupy, sourish, spicy, appetite whetting, it seduces me to an addictive high. Am I going to forget my all-time love, chicken wings? Definitely not! Just be adventurous and have them snuggle together. Not exactly authentic, but who cares? I'm not a conformist, I'm a food experimentalist! I've a feeling that this love affair will not stop anytime soon.

For a quickie in 15 minutes, just follow the recipe below.

{Recipe}

Tom Yum Chicken Wings Soup

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Ingredients

• Mid-Joint Chicken Wings x 8 pieces
• Shimeiji Mushrooms x 1 packet
• Crabsticks x 5 pieces
• Green Vegetables
• Tom Kha Paste x 2 tablespoons
• Ginger x 3 slices
• Chili Padi x 2 stalk (optional) 
• Fish Sauce

Steps

1. Bring 500ml of water to boil in a pot.
2. Stir in tom yum paste, dissolve well.
3. Add chicken wings and ginger, cover pot and simmer for 10 minutes.
4. Meanwhile, wash and cut the shimeiji mushrooms, crabsticks and green vegetables. 
5. After 10 minutes, add in the ingredients in step 4 above.
6. Bring to boil, add chili padi and fish sauce to taste. Serve and enjoy!

P/s: I would have added in some lemongrass and kaffir lime leaves too, but they were not available at the small supermarket near my house. If you can managed to buy them, do add some into the soup for greater flavor.

{Recipe} Rainbow Pancakes ~ The Day We Made LOVE & STAR

So, how did you spend your previous Sunday? I spent mine making Rainbow Pancakes!!

"The rainbow shall be in the cloud, and I will look on it to remember the everlasting covenant between God and every creature of all flesh that is on the earth" - Genesis 9:16

Ain't rainbows beautiful?

Inspired by a photo of rainbow pancakes by Daniel's Food Diary, I decided to make my very own! But not without a little help (or should I say lots of help!) from my friends. The thing is, I've never made pancakes in my entire life before. In fact, I seldom bake too as I find it too rigid. The proportions of ingredients must be accurate, and more often than not, especially for amateurs like me, you have to adhere to the recipe in order to get the end product to turn out the way it should be. Of course there is room for experimentalism, but not until when you are an experienced baker.

Rainbow pancakes are basically different colored pancakes stacked together, to create a rainbow-like effect. My friend, Derek, found a rainbow pancakes recipe for me and we went together to shop for the ingredients. To be on the safe side, I decided to stick to a ready mix pancake mixture instead of preparing the batter from scratch. I can't go wrong with ready mixes, can I? Afterall, I'm having friends over to my house and I want the pancakes to be edible. The rainbow colors are achieved by adding food colorings to the pancake mixture, so I got those as well.

Dearest Alena, Joey, Derek and Jason, first of all, I must thank you for being supportive! THANK YOU!!

The easy part about ready-mix is that you just have to add water. The difficult part? Mixing it to a smooth batter! My hand was tired after awhile and I'm so glad to have the guys here to take over.

 Derek

Jason

Look at both of them! Mixing the pancake batter so seriously!

认真做事的男人最帅!!

 Here comes the most fun part! Coloring the batter!

I did a total of 6 colors ~ Pink, Orange, Yellow, Green, Blue and Purple. I love the colors! So pretty!

Instead of the usual round shaped pancakes, I decided to make Heart shaped and Star shaped ones! This is easily achievable by using molds, the same ones which you usually use for frying sunny-side-ups.

We can only fry 2 pancakes at a time as I only have 2 heart shaped molds. Yes, it can be tiring and laborious, but not when friends are around! Jason is the most hardworking, helping me with the batter, coloring, right up to the frying! In fact, he's the one who fried almost all the pancakes! See his moment of concentration below, using his 'power' to make sure the pancake turns out right.

Ahem, this reminds me of a certain mountain LOL. I wonder if Jason enjoyed the massage?

 Meanwhile, I washed and cut up some fruits to go with the pancakes.

Finally, it's done! Yay!!

I used alphabet cookies cutters to cut out LOVE and STAR from the pancakes.

Rainbow STAR Pancakes!

Plating by me!

Rainbow LOVE Pancakes! 

Plating by Derek!

The gals made the guys posed for a photo. I think they are the sweetest guys around, sweating it out in the kitchen while we gals take it easy :p

Alena, Joey and PinkyPiggu

The gals are natural camwhores! Of cos must take photo also lah! Hahaha!!!

By the time we started eating, we were famished! I took a bite of my pink love pancake before realising I haven't take a photo yet, which is so unlike me. Hunger may be the best condiment, but we still need our maple syrup and butter. Alena likes nutella, so I bought a bottle for her. It goes really well with the strawberries!

The pancakes did not turned out as soft and fluffy as I would like them to, but I would say it's still passable for a first attempt. It's something so simple looking, yet difficult to get it perfectly right. It may not be the tastiest pancakes per se, but it's full of love and the most heartwarming. Thank you, Father, for surrounding me with angels.

The next time you make pancakes, why not take the additional step of adding some coloring to it and create the most most beautiful rainbow for your loved ones?


{Recipe}

RAINBOW PANCAKES
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Ingredients

• Pancake Ready-Mix x 1 Box
• Coloring: Red, Yellow, Green & Blue
• Fruits
• Maple Syrup
• Butter
• Nutella

Steps

1. Prepare the ready-mix pancake batter by following the instructions on the package
2. Divide the batter into equally into 6 bowls
3. Add one color to each bowl of batter, 1 to 2 drops at a time, until you get the tone of color you like
   
   Pink: Red
   Orange: Red & Yellow
   Yellow: Yellow
   Green: Green
   Blue: Blue
   Purple: Blue & Red
   
   
4. Grease the frying pan and mold, pour enough batter to cover the base within the mold
5. Pan fry until both sides are done.
6. Repeat for all the 6 batter colors.
7. Stack and serve with fruits, maple syrup, butter and nutella. Enjoy!

{Recipe} The Prata Runway, Season 1 ~ Dressing It Up My Way!

Even though I live within close proximity of a few coffeeshops and fast food outlets, I always keep my kitchen well stocked with items like pasta, soba, frozen corn, eggs, and sausages. How easy it is to whip up something with whatever is available, when I don't feel like venturing out in the rain, when it's late at night, or when I'm simply being plain lazy to go out lol.

One of my favorite must-have in my fridge is instant frozen Prata in original flavor. Hot, crispy and ready in just a few minutes! It's wonderful on its own, but it gets boring after awhile. That's when I got creative and started to dress up the prata my way.

Be entralled by the burst of colors and flavors! Sweet or savory, the possibilities are endless!

Are you ready for The Prata Runway? Let the show begin!

{Recipe}

 Prata #1 ~ The Sunshine Flower 

A cheerful marriage of sunny-side-up and sausages to brighten your day! 

You may use any flavor of  sausages to your liking.

Ingredients

• 1 x Prata
• 1 x Sausage
• 1 x Egg
• Olive Oil (for pan-frying)
• Black Pepper
• Parsley

Steps

1. Pan-fry the sausage. Remove from pan, sliced, set aside.
2. Pan-fry the prata until crispy on one side and flip over.
3. Break the egg on top of prata.
4. Arrange sliced sausage on top.
5. Cook until the bottom of the prata turns crispy.
6. Sprinkle with black pepper and parsley. Serve & Enjoy!

 Prata #2 ~ Hearty Mushroom 

A hearty meal of mushrooms and sausages, with the lettuce adding some wonderful crunchiness.
Cheese lovers may wanna add more cheese to it. Me? I'm afraid of getting too fat lah haha! :p

Ingredients

• 1 x Prata
• 1 x Sausage
• Fresh Button Mushrooms (sliced)
• Lettuce (shredded)
• Cherry Tomatoes
• Parmesan Cheese
• Olive Oil (for pan-frying)
• Garlic (minced)
• Salt & Pepper

Steps

1. Pan-fry the prata on both sides until crispy. Remove from pan, set aside.
2. Pan-fry the sausage. Remove from pan, sliced, set aside.
3. Sauteed the sliced mushrooms with garlic, salt and pepper. Remove from pan, set aside.
4. Arrange the shredded lettuce, sauteed mushrooms, sausages, cherry tomato on the prata
5. Sprinkle with parmesan cheese. Serve & Enjoy!

 Prata #3 ~ Strawberries Love 

For the sweetie in you ♥
I love Strawberries! I love Peanut Butter! Let's have them together! ♥

Ingredients

• 1 x Prata
• Strawberries
• Pumpkin Seed
• Olive Oil (for pan-frying)
• Peanut Butter

Steps

1. Pan-fry the prata on both sides until crispy. Remove from pan, set aside.
2. Spread a layer of peanut butter on the prata.
3. Arrange strawberries on top.
4. Sprinkle with pumpkin seeds. Serve & Enjoy!

 Prata #4 ~ Kiwi Coolness 

Perfect dessert on a hot day!
Love the combination of kiwi freshness and the tanginess of the frozen yoghurt!

Ingredients

• 1 x Prata
• 1 x Green Kiwi (peeled & sliced)
• New Zealand Natural Frozen Yoghurt in Forestberry
• Almond Flakes (toasted)
• Olive Oil (for pan-frying)

Steps

1. Pan-fry the prata on both sides until crispy. Remove from pan, set aside.
2. Arrange kiwi slices on prata.
3. Top with a scoop of frozen yoghurt
4. Sprinkle with almond flakes. Serve & Enjoy!

 Prata #5 ~ Rolling Kiwi Times 

Omelette is sweetened and paired with tangy green kiwi, all rolled within a crispy prata!

Ingredients

• 1 x Prata
• 1 x Egg (beaten)
• 1 x Green Kiwi (peeled & cubed)
• Lettuce (shredded)
• Olive Oil (for pan-frying)
• 1 x Teaspoon Sugar
• Mayonnaise

Steps

1. Pan-fry the prata on both sides until crispy. Remove from pan, set aside.
2. Season egg with sugar and pan-fry on one side (do not flip over)
3. Place the prata over the omelette before the top sets.
4. Remove from pan once bottom of the omelette is done.
5. Mix the cubed kiwi with mayonnaise
6. Place cubed kiwi onto the omelette prata and roll it up
7. Cut into thick slices. Serve & Enjoy!

There you have it! Simple dressed-up prata ideas which are great for anytime of the day. Do try out the recipes here or be inspired to create new ones on your own. Do not be afraid to experiment with different combination of ingredients.

Afterall, cooking is about Experimentalism :)

{Recipe} Mooncake Making ~ Piglets Can Fly!

Of all the Chinese festivals, mid-autumn festival (中秋节) is the one which is seldom celebrated in my family because none of my family members are a fan of mooncakes... except me! I love this snack which is traditionally served during the festival. The combination of sweet silky lotus paste and savory salted egg yolk baked to a wonderful fragrance is just so irresistible. It makes me forget about my expanding waistline, reaching out for piece after piece. I always tell myself, hey it's only a once in a year indulgence. I can always mitigate the damage with a pot of chinese tea!

Mooncakes are now readily available as early as a month before the actual day of the festival, which falls on 30th September this year. Other than the traditional baked flavor, there are now numerous contemporary take on it.

But nothing beats traditional, and to make it better, homemade traditional.

So, when my friend, Alena, invited me over to her place to learn how to make mooncakes from her mother, I jumped at the chance!

Anyone remembers the piglet shaped pastry packaged in small brightly colored plastic baskets which is usually sold in bakeries? It's actually made from the same dough as mooncakes, but kosong without any fillings.

I'm gonna learn how to make this piglet which will be filled with lotus paste and melon seeds ~ Piglet Mooncakes!

So, my piglets can fly? Read on.....



{RECIPE}

 PIGLET MOONCAKE (makes around 30 pieces)
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Ingredient A (pastry)                                   

• 300 gm Top Flour or Hong Kong Flour
• 300 gm Plain Flour
• 1 Teaspoon Alkali Water
• 210 gm Golden Syrup
• 75 gm Peanut Oil
• 1/2 Teaspoon Vanilla Essence
• 1/2 Teaspoon Brown Coloring

Ingredient B (filing)

• 1kg Lotus Seed Paste
• 100gm Melon Seed

Ingredient C (glazing)

• 1 Egg Yolk

Method

1. Sift the flour together, add in the rest of ingredient A.
2. Using a mixer, mix in slow speed into a soft dough.
3. Let the dough rest for 20-30 minute. Divide into portions of 20gm.
4. Mix ingredient B together. Divide into portions of 26gm.
5. Flatten the dough with your palm. Place a portion of filing in the centre. Gather and seal the edges into a oval shaped packet.
6. Dust the piglet mould with a bit of flour. Place the packet into the mould and press gently to fit.
7. Knock out the piglet from the mould . Place onto baking tray.
8. Bake in a pre-heated oven at 180°C for 10 minutes.
9. Remove from oven, glaze the center of piglets with egg yolk.
10. Return to oven and bake for further 5 minutes.
11. Remove from oven. 
12. Let it rest for 2-3 days before consuming.

The steps are really easy! Even for a noob baker like myself.

We're using the piglet mould, but you can use any other mooncake mould you fancy.

The most memorable part is knocking the piglets out of the mould. It's best to get it out within 3 knocks else the dough will go out of shape. The first few times was hilarious! We were knocking it too softly, too many knocks, knocked until disfigured, knocked too hard that my piglet flew! and hit the wooden board! Yes.. that explains the heading ~ Piglets Can Fly! LOL!! It took us a while to get the hang of it.

 All the effort and knocking is worth it when the aroma of freshly baked mooncakes starts filing up the kitchen. 

So, here I am, survived my maiden attempt, proudly presenting to you my piglet mooncake! 

Why not try baking your own mooncake this mid-autumn? It would make a wonderful gift with a personal touch!

Happy Mid-Autumn Festival, everyone!