Making Teochew orh nee mooncakes

At Chinese restaurant Peony Jade, fillings for its traditional handmade Teochew orh nee mooncakes are made from scratch. The pastry is also painstakingly rolled by hand to achieve the mooncake's signature flaky, multi-layered crust.
Peony Jade restaurant's traditional Teochew orh nee mooncakes (left) and zucchini and tomato tartlets with a cheddar crust (above).
Peony Jade restaurant's traditional Teochew orh nee mooncakes.PHOTO: ST VIDEO
Peony Jade restaurant's traditional Teochew orh nee mooncakes (left) and zucchini and tomato tartlets with a cheddar crust (above).
Zucchini and tomato tartlets with a cheddar crust.PHOTO: NYTIMES

Here are some highlights on The Straits Times' food website - ST Food,


At Chinese restaurant Peony Jade, which has outlets in Clarke Quay and Keppel Club, the range of Teochew orh nee mooncakes is painstakingly shaped and moulded by hand.

Smooth Teochew orh nee or yam paste, which is slow-cooked for four to five hours, is encased in layers of crispy, flaky pastry.

These mooncakes come in four versions, including orh nee with salted egg lava custard centres; and orh nee with pumpkin centres. Watch how the pastry is hand-rolled to achieve the mooncakes' multi-layered crust.

ST Food's orh nee mooncake video:

ST Food's guide to weird and wacky mooncakes:


A food item becomes mainstream when, well, it has an official word definition in a dictionary.

Last Monday, the Merriam- Webster Dictionary announced 250 new additions.

They include froyo, the abbreviation for frozen yogurt; bibimbap, the Korean rice, vegetable and meat dish; and Sriracha, a chilli sauce that has been defined as "a pungent sauce that is made from hot peppers pureed with usually garlic, sugar, salt, and vinegar and that is typically used as a condiment".

Food items in the dictionary:


One of the best ways to eat vegetables such as zucchini, bell pepper and eggplant, is to roast them with olive oil, salt and herbs until they caramelise, which helps extract their richness and sweetness. Eat them on their own or make them into tartlets with a cheddar cheese crust.

Zucchini and tomato tartlets:

Thinking of what to do with those slices of stale bread?

Blitz them in a food processor to make fresh breadcrumbs which, when fried with garlic and olive oil, add flavour and crunch to your favourite pasta.

Breadcrumb spaghetti:

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A version of this article appeared in the print edition of The Sunday Times on September 24, 2017, with the headline 'Yam mooncakes and mainstream food'. Subscribe