Tag Archives: Asian Food Groceries Russell Street

Great Selection of Mooncakes At TANG The Asian Food Emporium

Elisa and Leila with mooncakesWith the Moon Festival or Mid-Autumn Festival coming soon on 15th September it’s timely to select your moon cakes.  Once again this year TANG The Asian Food Emporium at 185 Russell Street, Melbourne have a selection of great flavours and beautiful presentation boxes of mooncakes. Elisa Tang recommends –

Mei-Xin Mooncakes Premium Assorted Gift Pack from Hong Kong
with delicious flavours:

Mei Xin Assorted Gift Pack

Mei Xin Assorted Gift Pack

– White Lotus Seed Paste Mooncake with 3 egg yolks
– White Lotus Seed paste mooncake with egg yolk
– Low sugar white lotus seed paste mooncake with egg yolk
– Lotus seed paste mooncake with egg yolk
– Mixed nuts mooncake
– Red bean paste mooncake with egg yolk
The pack contains 7 mooncakes.

Mei-Xin Oriental Pearl Mooncakes (Hong Kong)
with more delectable flavours:
– Red bean paste mooncake with chestnut
– Low sugar white lotus seed paste mooncake with pine nut
– White lotus seed paste mooncake with egg yolk
– Lotus seed paste mooncake with egg yolk
– Oolong tea paste mooncake
– Mixed nuts mooncake
The pack contains 6 mooncakes.

Individual flavours from Wing Wah and Elegant Flower, both from Hong Kong :

Wing Wah White Lotus Seed Paste Mooncakes 2 yolks. Pack contains 4 mooncakes.

Wing Wah White Lotus Seed Paste Mooncakes 3 yolks.

Wing Wah White Lotus Seed Paste Mooncakes 3 yolks.

Wing Wah White Lotus Seed Paste Mooncakes 3 yolks.
The pack contains 4 mooncakes.

Wing Wah Lotus Seed Paste Mooncakes.
Pack contains 4 mooncakes.

Wing Wah White Lotus Seed Paste Mooncakes 2 yolks.
Pack contains 4 mooncakes.

Wing Wah Red Bean Paste Mooncakes.
Pack contains 4 mooncakes.

Elegant Flower White Lotus Seed Paste Mooncakes 2 yolks

Elegant Flower White Lotus Seed Paste Mooncakes 2 yolks

Elegant Flower White Lotus Seed Paste Mooncake 1 yolk.
Pack contains 1 mooncake.

Elegant Flower White Lotus Seed Paste Mooncakes 2 yolks.
Pack contains 2 mooncakes.

Always popular, so call in soon to pick up your mooncakes.  TANG The Asian Food Emporium is open 7 days from 10am to 11pm.


Time To Get Ready For the Moon or Mid Autumn Festival


Wing Wah Mooncakes

Wing Wah Mooncakes

It’s time to prepare to celebrate the Moon Festival, which falls on September 15th in this year of the monkey.  Recognition of the relationship between the movement of the moon and agricultural production lead to the earliest celebrations, with ancient Chinese offering thanks to the moon and sacrifices during autumn in the Zhou dynasty (1046 – 256 BC), most often by the royal class at the autumn equinox.  During the Tang dynasty (618 – 907 AD) it became a folk festival, adopted by the common people. The closest full moon day to the autumn equinox was chosen as the most suitable day for the festival and falls upon the fifteenth day of the eight month of the Chinese lunar calendar.

The moon cake is the special food for the Moon Festival; its round shape symbolising the reunion of the family. These days moon cakes are presented to family members and friends to wish them a long and happy life.  During the Moon Festival (or Mid Autumn Festival) families gather together to eat moon cakes under the full moon and remember family members not present.  There are many very beautiful presentation boxes of moon cakes and a wonderful selection can be found at the TANG Asian Food Emporium, 185 Russell Street, Melbourne.

This year they are stocking some gorgeous presentation boxes from Mei Xin. For those that are on a low sugar diet there’s a low sugar white lotus seed flavour and white lotus seed with pine nuts flavour.

Mei Xin Assorted Gift Pack

Mei Xin Assorted Gift Pack

There’s a  a great selection of fillings, such as white lotus seeds with egg yolk or 3 egg yolks, red bean paste, oolong tea paste or mixed nuts.

Other beautiful presentation packs also by Wing Wah and Elegant Flower.

The TANG family hope all their customers enjoy a very auspicious celebration of the Mid Autumn Festival.

Sticky Rice with Chinese Sausage

sausages rice and mushrooms

This staple dish is delicious and easy to make. Pre-cooking the rice is an adaption of the traditional method, but makes it quicker and easier and it still tastes good! Authentic, good quality ingredients are available at TANG The Asian Emporium, including dried shiitake mushrooms, Thai glutinous rice and Chinese style pork sausages.

•    2 cups uncooked glutinous rice/sticky rice
•    1 tablespoon oyster sauce
•    1 ½ tablespoons soy sauce
•    2 teaspoons dark soy sauce
•    ¼ teaspoon sesame oil
•    ¼ cup chicken stock
•    ½ teaspoon salt
•    2 tablespoons cooking oil
•    ¼ cup dried shrimp, soaked for 15 minutes in warm water
•    1 medium onion, finely diced
•    5 dried shiitake mushrooms
•    3 links Chinese sausage, cut into small discs
•    1 teaspoon Shaoxing wine
•    white pepper, to taste
•    2 spring onions, chopped

Pre-cook the glutinous rice (in a rice cooker or pot). Better to slightly undercook than overcook.
Soak shiitake mushrooms in warm water until softened, then dice.
Soak dried shrimp in warm water for 15 minutes.
Combine oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl, set aside.
Heat the cooking oil in a wok over medium heat.
Add shrimp, stir-fry for 30 seconds.
Add onion, mushrooms and Chinese sausage, stir-fry for a minute, be careful not to burn the onion.
Add Shaoxing wine, stir-fry for 2 minutes.
Add pre-cooked glutinous rice to the wok, breaking it up with a spatula. Mix well, ensuring the rice doesn’t stick to the bottom of the wok.
Add the combined sauces and stir-fry until the rice is uniform in colour.
Season with white pepper to taste.
Add the spring onions.
Serve and enjoy!

You will find ingredients for this recipe and many other Asian regional dishes at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.

What Is The Difference Between Rice Wine or Rice Vinegar?

rice vinegar and bowl
Do you get confused about the difference between rice vinegar and rice wine when cooking your Asian dishes? You are not alone, it is a common cause for confusion, particularly amongst non-Asian cooks trying out delicious Asian recipes. Some of the confusion comes from the term rice wine vinegar for rice vinegar. Both rice vinegar and rice wine are made from fermented rice, but different processes are employed.

Freshly steamed glutinous rice is fermented to make rice wine, which has a comparatively low alcohol content compared to other wines and beer. Sake and mirin are common rice wines. You will find that Chinese, Vietnamese, Korean and Japanese rice wines are all quite different in clarity and flavour. To make rice vinegar bacteria is added, which turns the alcohol into an acid.

Black rice vinegar is very popular in Southern China , it is dark in colour and has a deep, almost smoky flavour. It works well in braised dishes and as a dipping sauce. Red rice vinegar is lighter than the black rice vinegar and is a lovely mix of tart and sweet. Good for dipping sauces and noodle, soup and seafood dishes. White rice vinegar is colourless and has a higher vinegar content with a hint of sweetness. It is great for pickling vegetables, in stir fries and for sweet and sour dishes.
Rice wine is great when you want to add depth or sweetness to a dish, especially shao hsing cooking wine, which is aged and mellow. Rice wine can be used in stir-fries, braises and stocks. And of course you can drink it with your meal – sake is traditionally served with Japanese food and can be taken hot or cold, depending on the type of sake.

You will find a good selection of rice wines and rice vinegars at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.

Tang Yuan or Glutinous Rice Balls – How To

Tang Yuan

Coloured Tang Yuan

This popular snack from China, glutinous rice balls (tang yuan) are filled with a variety of fillings including red bean, sesame, peanut and lotus. The fillings ooze out from mochi-like dumpling skins, which have a pleasantly gummy texture, due to being made from glutinous rice flour, which produces a chewier dough.  You can make your own or pick up a great selection of flavours from TANG The Asian Food Emporium at 185 Russell Street, Melbourne.
Take 2 tablespoons roasted peanuts or sesame seeds. Grind in a mortar and pestle to a fine but not powdery consistency.
Melt 2 tablespoons coconut oil in a small bowl.
Mix the coconut oil with 2 tablespoons of sugar and the ground nuts (or sesame seeds).
Chill the mixture in the refrigerator or freezer for a few minutes before use.

Mix 1-1/2 cups glutinous rice flour with 2 tablespoons rice flour.
Add 1 cup tepid water.
Combine to make a soft but not sticky dough.
Divide the dough in half.
Roll out each half on a floured board into a cylinder about 1-1/2 inches thick.
Cut the dough cylinders into segments about 1 inch wide.
Take a piece of dough and make an indent with your thumb.
Place the filling in the indent and draw up the sides of the dough to make a ball.
Roll it into a smooth ball shape with your hands.
Lay the dumplings on a rice flour dusted tray, ready for cooking.

Bring a large pot of water to the boil.
Gently stir to avoid sticking.
Simmer for 15 minutes, avoid boiling.
The dumplings are ready when the skins are nearly translucent.
Ladle dumplings into soup bowls with the cooking water.
Ingredients available at TANG The Asian Food Emporium.

Get It Right with Sticky Rice

mango-sticky-rice-4Sticky rice is a glutinous rice that is grown mainly in Southeast and East Asia. It has opaque grains, a very low amylose content and is especially sticky when cooked.  It is recommended that you use Thai sweet rice when cooking to get that true sticky rice texture, rather than Jasmine rice because the grains don’t hold together as well. Sticky rice is often found in Thai and Indonesian dishes, it is sticky to the touch and can be easily rolled into balls.  A great place in Melbourne to source your Asian ingredients is at TANG The Asian Food Emporium.

How To Make Sticky Rice:
Take 1 cup of raw rice and add 1-1/2 cups of water, this will make enough rice for two servings.  Add ½-1 cup of extra water per extra cup of rice.
Soak between four hours and overnight. Drain well through a colander.
Steam the rice in a Thai bamboo rice basket or a wire mesh rack over a steamer.
Wrap the rice in muslin, and steam on one side for 10-15 minutes, then turn over and cook the other side for another 10-15 minutes.
Be careful to not overcook the rice, or it will become mushy. It should be a sticky texture, not watery, and hold together well when cooked. Test the consistency of the rice after 10 minutes and cook for a few more minutes before testing again. When it is sticky to the fingers and will roll into a ball it is ready.
Take the rice off the heat and let stand for a few minutes before serving.
Be careful as the cooked rice is very hot.

Serving Suggestions:
You can simply roll into rice balls and serve with a dipping sauce, soy or chilli are good.
Mould into a serving bowl then upend on the plate.
Serve in a small bowl per person.

Enjoy!  Authentic Asian food ingredients can be found at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.

Chinese Astrology and Eating Habits

Chinese Astrology 12 Signs

Chinese Astrology 12 Signs

The twelve signs of the zodiac under Chinese astrology are based on the year in which you are born. It’s interesting to note the characteristics of the different signs and that two of the signs have a “thing” for food.

This year is the year of the monkey and people born under this the playful sign have a fetish with food.  They love to snack!  If you know a monkey you will notice they are always grabbing a snack, no matter where or when! And, ofcourse they are particularly fond of bananas. So, if you have a monkey friend, partner or child make sure you stock the house with plenty of snacks.  The awesome selection of snacks at TANG The Asian Food Emporium in the CBD of Melbourne town will make anyone born in the year of the monkey excited.  There’s a huge selection of yummy, fun and weird Japanese snacks, South Asian snacks and Chinese snacks to delight any monkey.

Those born in the year of the pig are models of sincerity, tolerance, purity and honour but their secret vice is that they love their food and they like lots of it. They are the arbiters of taste, and their food must be good quality fare.  The pigs are particularly fond of chocolates after dinner.

Pocky choco

They will find a marvellous selection of chocolates at TANG The Asian Food Emporium, such as –
Bourbon Mochi chocolate Macha flavoured
Glicko Pocky chocolate, Macha, Almond Crush, Sicilia Lemon, Strawberry, Rum & Raisin
Lotti Crunky Crunch chocolate, Bitter, Milk Chocolate with crunchy bits
Meiji Black chocolate, Milk chocolate, Coloco chocolate, Melty Kiss Green Tea, Melty Kiss Creamy Milk,
Nabisco Picolo, Chocolate, Oreo, Strawberry, Macha
So many delectable flavours to choose from, enough to make any astrological pig, or any other sign, completely blissful!