BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

BBQ Pork Pastry ( Char Siew Sou)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Steamed Sticky Rice with shredded Chicken In Lotus Leaf ( Jen Chu Kai)

Steamed Sticky Rice with shredded Chicken in Lotus leaf ( Jen Chu Kai)

Steamed Sticky Rice with Shredded Chicken in Lotus Leaf ( Jen Chu Kai)

Bean Curd Rolls ( Sinn Juk Guen)

   Ingredients   :

   2 - 3    chinese dried mushroom, soaked and shredded

   3         sheet bean curd sheet,

   1/3      cup bamboo shoot, shredded

   3         slice carrot, shredded

   1         slice ginger, shredded 

   300     gm  ground pork

   2         teaspoon fish paste

   2         teaspoon soy sauce

   2         teaspoon oyster sauce

   1/2      teaspoon pepper powder

   1         teaspoon corn starch

   1/2      teaspoon cooking wine (Shaoxing)

   1         teaspoon sugar

   

   

   Method    :

    Heat up wok and fry bean curd until golden brown for approximately 5 - 6 seconds each side.

    Remove from wok and soak it in the water for 3 - 5 minutes . Drain and set aside.

    ( You don't need to fry the bean curd but i prefer to do so cause the bean curd will be more tasty if fried)

   Mix ground pork, carrot, ginger, bamboo shoot, soy sauce, oyster sauce, pepper powder, corn starch,

   fish paste, cooking wine and sugar in a big mixing bowl. Combine everything well and leave in the 

   fridge for 30 minutes or more.

   On each bean curd sheet, place a portion of the filling diagonally across the sheet. Fold bean curd sheet

   to enclose the filling and form a roll. Spread a drop or two of oil onto a plate, place folded bean curd

   rolls and place it at the steamer. Steam it on rolling boil water for 20 minutes.

   Serve with chili sauce.

   

   Enjoy!!!

   

   

Bean Curd Rolls ( Sinn Juk Guen)

Shark's Fin Dumpling

Shark's Fin Dumpling

Springy Deep Fried Fish Ball

I am a fish ball lover, I keep a lot of different types of varieties of fish balls in my fridge. Easily you can find three to five packs of fish balls in my fridge. Some people make fish balls using the market brought fish paste, as for myself I prefer to make my own fish paste at home so that no preserved ingredients is added into the fish paste. Homemade fish paste can make springy and smooth fish balls and fish cakes.

I want to say this is my Dad's recipe, I still remember years ago he taught me how to make springy fish balls. My Dad now is 87 years old, he can't cook anymore but he is still able to give me a lot of cooking tips. My parents are very experienced when it comes to making fish paste, I am their daughter, eventually will learned some of their techniques. I hope I won't let my parents down cause I am their daughter, I have their genes. LOL

A basic tip to make a delicious fish cake is you need a fresh white fish and with firm meat like king fish and mackerel. 

Springy Deep Fried Fish Ball

   Ingredients    :

   300 gm           fish paste homemade-fish paste recipe

   1                     red chili, thinly slice

   1                     dried peeled citrus skin, soak and thinly slice

   1                     teaspoon salt

   1/2                  teaspoon sugar

   1/2                  teaspoon pepper powder

   1                     teaspoon fish sauce

   Oil to fry the fish ball

   Method   :

    Place the fish paste in a mixing bowl and mix with all the ingredients.

    Prepare a bowl, pour in 1 cup of water and add 1 teaspoon salt, set aside.

    Grease hands with oil and take a lump of fish paste, squeeze out the fish paste in between the thumb

    and index finger and form a ball.

    Use a metal spoon to scoop out the fish ball and drop it into the salt water. Leave it soak for 20 

    minutes.

    Steam the fish balls in a grease plate for 15 - 18 minutes. Leave it to cool.

    Heat up the wok with oil and deep fry the fish balls until golden brown.

    Remove from wok and serve it with chili sauce and garnish with some cilantro.

     Enjoy!!!

   

  

Springy Deep Fried Fish Ball

Chinese Lotus Leaf Rice

Chinese Lotus Leaf Rice

Steamed Barbeque Roast Pork Bun ( Char Siew Pao)

Char Siew Pao in English is Barbeque Pork Bun. My whole family is definitely a big fan of Steamed Char Siew Pao. During the dim sum time, this is absolutely must have item other than shrimp dumpling  (har gao) and siew mai.  Back in Malaysia my family and I almost go for  yum cha every Sunday morning. In my diary I think I never go dim sum without having Char Siew Pao. To me, dim sum / yum cha is not complete without the Char Siew Pao.
What about you, are you a huge fan of Char Siew Pao too?

Char Siew Pao

   Ingredients    :

   Pre- mixed flour           16 ounces

   All purpose flour          20 gm for dusting

* Prepare by following the steps and instruction from the packaging

* Make 12 - 15 depends how small or big you want it to be

   Fillings   :

   360   gm   char siew, cut cubes

   11/2  teaspoon oyster sauce

   11/2  teaspoon cooking oil

   11/2  teaspoon sesame seeds, roasted 

   1       teaspoon corn starch, mixed with 2 tablespoon water

   2      cloves garlic, minced

   2      sprigs cilantro, minced

   2      teaspoon sesame oil

   2      teaspoon sugar

   180  water

   1/2   teaspoon edible red food color ( i use thick soy sauce)

   

   Method   :

   Heat the pan/ wok with cooking oil, add in the char siew cubes follow by minced garlic and all the 

   ingredients and stir- fry for 2 - 3 minutes. Add in water and simmer until gravy thicken, stir in the

   corn starch, mix and combine all filling. Remove from pan/wok.

   Follow the instruction to prepare the dough.

   Roll out the dough about 2 1/2 inch.

   Place char siew filling in the center, wrap and pleat into pao sharp and close up with a gap.

   Place the pao in a cut out paper and put it in the steamer.

   Prepare hot boiling water, add in 1 teaspoon vinegar in the water, this step is to makes whiter.

   Steam for 25 minutes. Eat while its hot.




   Enjoy!!!

           

   

The dough made from this pre-mixed flour 

* Today i use a short cut to make the Char Siew Pao dough, although i have a recipe from my family to

    make the started dough but since it needs to take a day or two in advance to prepare the started dough

    i rather do it with the pre- mixed flour, easier and faster. 

    But don't worry i will share with the original recipe from my family.

Steamed Rice Cake/ Fatt Koh

I would like to wish everyone a Happy Chinese New Year. Today i steamed Fatt Koh for the kids, i need to test on the "Chow Peang" that i've made and put in the fridge earlier. Luckily it is still good, so i will be able to have nice and rise high  Fatt Koh this year . When heard my friends mention Fatt or Fat, then reminds me of making this earlier just to make sure the yeast is still good........I've made 13 Fatt Koh today, the kids wacked 8 of it, will make some again on the Chinese New Year Eve. I like making Fatt Koh cause it is so fluffy and it is like smiling to me. "Fatt" means prosperity, once again i  want to wish everyone "Gong Xi Fa Chai"!!!

Fatt Koh/Huat Koh

   Preparation for the rice mixture  :

   250  gm cooked rice

   1      teaspoon wine biscuit

   11/2 teaspoon water, add 1 teaspoon sugar

   (mix all above ingredients and put into a air-tight glass container for 2 days, REMEMBER! must

    keep in a warm place( i put it in the garage), when is ready the mixture should be watery sometimes

    with bubbles

   

    Method   :

   Boil 2 rice bowl (300gm) water with 11/2 cup sugar. Leave it to cool, set aside.

   Use 14 ounces of rice flour to mix combine with the cold sugar water.

    Into a blender add in the mixture of 100gm cooked rice and sugar water and blend it on high speed, 

    add in 11/2 teaspoon Eno and food coloring. Mix well and steamed it for 25 minutes.

    Enjoy!!!

Fatt Koh / Huat Koh

Steamed Rice Cake

Chinese New Year Treats - Peanut Puff

Peanut Puff - Kok Chai

Peanut Puff

Turnip Cake/ Daikon Cake ( Loh Pak Koh)

Radish Cake ( Loh Pak Koh)

   Ingredients    :

   600      gm turnip (peeled and shredded)

   14        ounces of rice flour

   1/3       pounds chinese sausage (diced)

   60        gm dried shrimp (diced)

   5          cups of water

   1          can of chicken broth

   1/2       teaspoon of pepper powder

   1          teaspoon of salt

   1/2       teaspoon of sugar

   2          tablespoons of cooking oil

   Method   :

   Use a big mixing bowl to mix rice flour, water and chicken broth. Set aside.

   Heat cooking oil into a deep non-stick skillet and add sausage and dried shrimp then saute for

   1-2 minutes or until aromatic. Add shredded turnip and stir fry for another 1-2 minutes.

   Stir in the mix of rice flour mixture and reduce the heat to low, keep stirring for approximately 

   8-10 minutes until the batter becomes thick.

   Place the mixture in a 9-inch round greased cake pan and steam over high heat for 1 hr.

   Let it cool completely before cutting. I pan fried with one or two drops oil cooking oil.

   It is good to serve with chili sauce.

   Enjoy!!!

   

   

   

Hong Kong Flaky Egg Tart

Egg Tart is one of the famous dessert in Hong Kong, there is two version of Egg Tarts, the flaky and crunchy pastry comes from two types of doughs which is water dough and oil dough. Another one is just the regular butter dough which is easier to make.

 I was born and raise in Ipoh, there is one famous Egg Tart stall you must try, it is located at Kg.Simee market, they are very famous with Egg Tarts and Kaya Puffs. Yummy !!!

Hong Kong Flaky Egg Tart

    Ingredients    :

    Water Dough

    

   250   gm  cake  flour

   1       egg

   1       teaspoon sugar

   120   gm water

     Oil Dough     :

   250   gm all purpose flour
   300   gm softening / lard


    Egg Filling     :

   1      cup egg (approximately 4-5 eggs)
   11/2 cup water
   2/3   cup sugar
   3      tablespoon evaporated milk
   1      dash vanilla extract

   Method      :

   Combine water and sugar in a small pot and cook until the sugar completely dissolved. Let it cool.
   Beat eggs and strain it. Stir in the sugar syrup,evaporated milk and vanilla extract. Strain again the
   mixture through a sieve to prevent lumpy.

   Prepare the water dough and oil dough in two separated bowls and place them in the fridge until firm
   and solid. Roll out the water dough into rectangle sharp. Roll out the water dough into rectangle sharp.
   Place the oil dough on top of the water dough and fold over both sides to overlap and roll out flat.
   Fold the pastry into quarters and roll flat. Roll the pastry into quarters and roll out flat. Repeat this
   twice. Put it back into the fridge for 1/2 an hour or more.
   Roll out dough to 11/2-inches and divide the dough and press into the tins, make sure it covers the
   bottom. Push it higher than the sides and use your fingers to shape the edge.

   Fill the tarts 8/10th full and bake for 25 - 30 minutes in a 350F preheated oven until the tarts edges is
   golden brown.

   Enjoy!!!

  

Shrimp Dumpling aka Har Gao

Shrimp Dumpling aka Har Gao

Chew Chau Fan Gao - Dim Sum

Chew Chau Fan Gao

Chew Chau Fan Gao

Paper Wrapped Chicken (Chee Pao Kai)

Paper Wrapped Chicken aka Chee Pao Kai

 

Paper Wrapped Chicken known as "Chee Pao Kai" in cantonese, it is a very popular appetizer and can be found at the restaurant when you go for dim sum. My parents used to own a dim sum stall when i was young and i still remember i can eat up to 2-3 paper wrapped chicken at one go. I always see my mom marinating the chicken until now. I can still picture how she did it. Those were the days!!! I'm not a small girl anymore and I'm now at middle age and a mother of four. Next time, i think my kids will say the same thing and well, this is the circle of life. Today I want to have the taste and feeling of my childhood and I hope I will not let my mom down. This is not a difficult dish as you only need to marinate chicken and wrap them in packets and deep-fry them. I hope you will like it.

Ingredients :
6 Drumsticks/wings or (Half chicken cut into 6 pieces)
11/2 Teaspoon 5 spices powder (ng hiong fun)
4 Shallot bulbs (peeled & slices)
2 Teaspoon Light Soy Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon Oyster
1/2 Teaspoon of Pepper Powder
2 Sheets Of Parchment Paper Or Wax paper (for wrapping)

* Mix 1/2 teaspoon hot water in 1 teaspoon wheat starch,combined (this is to glue the paper)

Method :
Cut and wash chicken,wipe chicken well with damp paper towels. Put all the ingredients in the
chicken and marinate for 1/2 and hour or more (the longer you marinate, the more flavor it will
have,i sometimes marinate it overnight)

Cut the paper to squares,big enough to wrap the chicken. Wrap the chicken in envelope form (don't
wrap in the shallot,it is only for marinade) and seal it with some glue.

Heat the wok with oil, hot enough for deep-fry approximately 2 quarts and when it is hot, slide in the paper chicken package to fry and turn the heat to medium. Fry the paper chicken for 3-5 minutes
or until cooked. Drain on a colander or a paper towel. Serve while it is hot.

Wife Cookie (Lor Por Peang)

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WILL PROVIDE RECIPE LATER

Siew Mai (Pork & Shrimp)

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   Ingredients   :

   1/2          pound ground pork
   4 - 5        shrimp ( deveined cut cubes)
   1             teaspoon fish paste ( optional)
   1             teaspoon corn starch
   2 - 3        ounces jicama ( peel and cut cubes)
   1             ounce cilantro ( mince)
   2             cloves garlic  (mince)
   1             sugar
   1/2          salt
   1/2          pepper powder
   1             teaspoon sesame oil
   1             teaspoon cooking oil ( i use shallot oil)
   22 - 26    wanton skin / dumpling skin
                

   Method    :

    Boil a small pot of water and boil the jicama cubes for 10 - 12 seconds. Remove from pot and let it
    cool. Use a mixing bowl to mix all ingredients together except the wanton skin. When the jicama is
    cool, squeeze out the juice and put into the mixing bowl together with all the ingredients. Mix well
    and put in the fridge for a least half an hour.

   Wrap the filling into the wanton / dumpling skin and steam it for 15 minutes.
   Serve while its hot, i like to eat with some chili sauce.


   Enjoy!!!
 

Shrimp And Chives Dumpling (Kow Choy Gao)

Chives are an easy to find herbs,mostly available in most grocery market,you may also find they are for sale in small plastic pots.I have grown some in my backyard just incase whenever i need to use them,it is super convenient for me. I got this recipe from one of my Hong Kong friend, easy to make dish and can be store in the freezer for next day or anytime when craving for it,just need to take it out from the freezer,thaw and fry with a few drops of oil. Not only that, another good news is,actually the skin is meant for Shrimp Dumpling (Har Gao). Chives Dumpling is a very well known item in the dim sum restaurant's list. The only thing about the skin is, must be use right after made, i meant wrap either to steam or store in the freezer not to put for few hours,it will become harden.

Chives Dumpling aka Kow Choy Gao

             Dumpling :

A.         Wheat Starch            125   gm

             Tapioca Flour            50    gm

              Salt                             2    pinch

B.           Boil Hot Water        375   gm

               ( Pour the hot water to the above ingredients,mixed and combined become dough)

C.           Tapioca Flour             75  gm (add to to the dough 1st)

               Softening                    25  gm (add to the dough last)

               Filling :

               Chives                      180  gm (washed,dry it and trimmed into 1/2" lengths)

               Shrimp                         3   oz  (peeled, deveined and cut in 3-4 pieces each, add 1/2 tsp sugar) 

               Pepper Powder            3   dash 

               Salt                               1    tsp

               Soy Sauce                 1/2   tsp

               Sesame Oil               1/2    tsp 

               Corn Starch                 1    tsp                  

              Method :

    

  Knead the dough until smooth while it still hot,sprinkle wheat starch if the dough is sticky. Cut dough

  into small 20 pieces. Use palm to roll out into 8 inch cylinder. Always cover the dough with plastic or  

  towel to keep it soft. To make the wrapper into a round cycle is to sandwich the dough in between two  

  pieces of parchment paper and flatten it and roll it out. The wrapper should be 31/2 "wide.

  Scoop some filling in the middle of the wrapper. Fold pleats around the edge and then pinch to close,

  REMEMBER! do not let the filling or gravy to touch the edge of the dough. Place the dumpling over

  so that the pleats side below and gently flatten the dumpling with palms. Repeat with the dough and 

  filling.

  Heat the skillet with 1 tablespoon of oil on medium to high heat, put the dumpling in to fry for 2       

  minutes each side. Let it turn slightly brown and add 1/3 cup water and cover the skillet with lid,reduce

  the heat and let it cook for 2 - 3 minutes, remove the lid and raise the heat to medium, gently use    

  chopstick to flip the dumpling till both side is brownish and dry. Serve while is hot.