The first time I tried this recipe, I failed terribly. The yeast did not react with the sugar syrup at all and the dough refused to rise. I had to throw all the dough into the bin which made me feel so so horrible for wasting all the ingredients that are so precious.
Singaporeans love our spices and we love to cook many things using these various spices, chillies and condiments available locally and regionally. Given that we live in a tropical and warm country, this aspect of our eating habit never fails to interest me because what we need are food that cools our bodies and minds, but instead, we love our spices and hot chilli padis so much we add it into almost every single dish we eat on a daily basis – rice, noodles, vegetables, stir-fries, seafood, stews – you name it, we have it.
Made this dish just for fun. Thought it might amuse the little one during dinner. Admittedly, it didn’t turn out looking very gconvincing, but I had quite some fun preparing the dish and it didn’t taste too bad at all. The little one managed to finish up quite a load of it too, so I guess my effort didn’t go to waste at all. 🙂
What do you do with leftover mandarin oranges after the Chinese New Year? Put them to good use in a nice dessert cake such as this very delicious mandarin orange and cheese cake slices. But if you are too lazy to make your own mandarin orange in syrup (like I was), fret not. You can easily buy a can of it off the supermarket shelf anywhere in Singapore. It’s available at all times of the year too, which means you can make this cake at any time of the year as you please!
Pang Susie, or Pang Susi, is an Eurasian snack that’s popularly consumed during the Easter or Christmas seasons. It is a very interesting snack with its dough made of mashed sweet potato, as well as with a spiced meat filling that’s a combination of sweet and savoury flavours.
