About Angie

  • "God keep me from what they call households."

  • --Emily Dickinson

  • Sprich auch du,

    sprich als letzter,

    sag deinen Spruch.

    --Paul Celan

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« Moon Cakes | Main | Millet, It’s Not Just For Birdseed Anymore »

September 18, 2005



Hi Angie - Wonderful post! Beautiful artistic photo's to boot! I'm pretty sure that you're moon caked out, at least until next year anyway.


The picture looks great. I am sorry to hear that your children didn't like the yolk. To me, that was the best part. It is made from the salted duck or chicken eggs. It is brined for a long, long time, till the water turn cloudy. As a kid, we watch it everyday till we were bored to death. Then it is ready. Steam it, and we always go for the york. It is bright golen in color, salty and sweet, with oil dripping out. We eat with plain, unsalted jook. Nothing better than that in a chilly December morning. Two childhood memories in 2 days. That is too much. Stop it, Angie.




Thanks--I really had fun arranging the cakes and shooting the pictures. But I think I've eaten enough moon cakes to last me for a while.


OK, you're right. Now that the Mid-autumn festival is over, I'll shut up and stop talking about moon cakes.

Actually, you are the one who should be writing about Chinese food, not me. I love that image of you watching the eggs as they brined. Is that the Chinese equivalent of watching paint dry? The jook with the salted yolks sounds delicious.


The "mystery" yellow paste is actually mung bean paste, it is a very popular Vietnamese moon cake filling. Huy Ky's crust is a Vietnamese style crust which explains why it is more flaky and less oily. This is a stark contrast to most of the Chinese style crusts, which tend to be more soggy and oily.


Ah, thanks, Luc!

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