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Monday, August 3, 2015

Pork & Shrimp Siu Mai (Steamed Chinese Dumpling) 猪肉鲜虾烧卖

叹茶, 吃点心对我们家来讲是每个星期必做的事情。
第一次自制港式小点心~ 烧卖,献上给好姐妹May的“点心楼”,祝她开张大吉!

Having dim sum at least once a week is a must of my family. My first attempt of Hong Kong Style~Siu Mai is prepared to show support for May's dim sum month.  Let's yum cha! :)
Pork & Shrimp Siu Mai (Chinese Dumpling)
 猪肉鲜虾烧卖
(Recipe reference : May@厨苑食谱 with some minor changes)

Makes: 13 pieces

Ingredients

150g ground meat
120g shrimp, coarsely chopped
2 dried mushroom, chopped
40g corn kernel
2 shallot, minced
1 tsp sesame oil

Seasoning
1/2 tsp salt 
1 tsp sugar 
1/4 tsp pepper
8g cornstarch

For Wrap
13 pcs wonton wrapper

For Garnish
Some chopped carrot and dried mushroom

Method
  1. Using hand or chopstick to mix all the ingredients (except sesame oil) until it get sticky. Chill for 20-30 minutes.
  2. To wrap, place a wonton wrapper on your palm, put 1 tablespoon filling in the center, gather up the sides and leave the center open.
  3. Garnish the top with some chopped carrot and mushroom.
  4. Steam for 7-10 minutes.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).
Thank you Veronica @Minty's Kitchen for nominating my blog for this award.
It is my great honour to share this award to
all the lovely blogger friends!

Friday, July 31, 2015

Chocolate Chip Cookies 巧克力豆曲奇

《我学到无论跑步与人生都没有所谓失败,
只要你拒绝停下来 。》~波士顿马拉松冠军.安比.波薾
"I have learned that there is no failure in running or in life,
as long as you keep moving" ~ Amby Burfoot.

所以, 我又再度启动引擎,做个勇敢的跑者。
Therefore, I decided to restart my engine, be a brave runner.
Chocolate Chip Cookies 巧克力豆曲奇

Ingredients:
300g All purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
170g  Unsalted butter, melted and cooled until slightly warm
120g Brown sugar
50g Granulated sugar
1 Egg
1 Egg yolk
2tsp Vanilla extract
150g Dark chocolate chunks
50g Chocolate chips

Method:
  1. Preheat the oven to 180°C
  2. Sift the flour with baking soda and salt, set aside.
  3. Line the sheet pans with baking paper. 
  4. Whisk together the melted butter and two kinds of sugar until fully combine.
  5. Stir in the egg, egg yolk and vanilla.
  6. Pour the flour mixture into the bowl and stir until combine.
  7. Fold the chocolate chips and chocolate chunks into the batter.
  8. Scoop onto the prepared sheet pans.
  9. Bake for 20 minutes or until the edge start to harden and the center is puff.
  10. Let it cool completely on the baking sheet.
(Recipe adapted from : dailydelicious)

Monday, July 27, 2015

Roti Paun (Mini Buns) with Coconut Filling (瓜登白椰丝小面包)

久久不吃就会让人想念的瓜登白椰丝小面包。
今天就让它解一下嘴馋的我们。
 We are craving for Roti Paun (mini buns of Kuala Terengganu) with white coconut filling. I baked these over the weekend and they were a big hit! :)
Roti Paun with White Coconut Filling 瓜登白椰丝小面包
(Recipe reference : My Little Favourite DIY)
Ingredients:
225 ml fresh milk
50g castor sugar
1/2 tsp salt
1 1/2 egg 
250g cake flour
250g bread flour
60g butter
2 tsp instant yeast

Egg brush
1/2 egg + 1 tbsp milk

Method
  1. Add milk, sugar, salt, cake flour and bread flour, knead until smooth.
  2. Add soften butter into the 4 corners of the bread pan. Make a small well on the top of the flour and pour instant yeast.
  3. Using kneading mode 
  4. Take out the dough and divide them into 30g each.
  5. Flatten the small dough, wrap with coconut filling and seal them neatly. Arrange them on a greased baking tray.
  6. Baked in a preheated oven at 170c for 20-30 minutes. 

White Coconut Filling:
(Recipe reference : Sharon)

A. 80g castor sugar
    100g water
    1/4tsp salt
    3 pcs pandan leave

B. 250g fresh shredded coconut

C. 1 tbsp cornstarch 
    2 tbsp water

Method:
  • Bring A to boil over low heat until all sugar dissolved.
  • Add in B, stir well and cook until almost dry.
  • Add in C, continue to stir until dry and thickened.  
  • Discard the pandan leave.
  • Shape into round balls about 15g each.

Thursday, July 16, 2015

Pumpkin Rose Buns 南瓜玫瑰馒头

早晨送上玫瑰馒头一笼,祝你有个美好的一天!也希望大家有个愉快的开斋节假期!
Good day everyone! A basket of rose buns for you!
 Wishing all my muslim readers and friends : 
"Selamat Hari Raya Aidilfitri" and happy Holiday to all!!!
Pumpkin Rose Buns 南瓜玫瑰馒头
(Recipe adapted from Nasi Lemak Lover)
*makes 10 buns 

Ingredients
90g mashed pumpkin
25g fresh milk


1/2 tsp instant yeast
200g plain flour
25g sugar 
20g corn oil 


Method


  1. Add all ingredients in a mixing bowl then combine well and knead till smooth. Set aside to rest for 15mins.
  2. Weight the dough into 15g each and roll into ball. Roll out 5 pieces into round thin shape, and roll a small piece of dough like a small log (two ends smaller).
  3. Layer the rolled out pieces of dough so that they overlap each other. Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place. Put the log-shaped piece of dough at the end of circle of dough.
  4. Roll up the pieces by holding at the middle of dough, then halve the dough using a knife.
  5. Place the wrapped dough cut side down on a paper. Repeat for the rest of the dough.
  6. Put the rose shaped buns in a steamer, and leave to rise for 20mins.
  7. Bring water to a boil in a steamer. Steam the rose buns over high heat for 15 minutes.

I'm submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel of Simple Life

Monday, July 13, 2015

Chinese Rose Wine and Soy Poached Chicken 玫瑰鼓油鸡

一切美味尽在不言中!!! 
谢谢Cass博友的的好推荐!
An irresistible dish!!! 
Thanks Cass for recommending this to me!
Saffron Basmatic Rice (recipe here)
Chinese Rose Wine and Soy Poached Chicken 玫瑰鼓油鸡 
(Inspired by  Cass@揾到吃 and recipe adapted from Helena's Kitchen)

Ingredients:
(A) 8 drumsticks /on whole chicken (I use 3 whole chicken legs) 

(B) 10g cinnamon quills (桂皮), 10g Licorice root (干草), 8g star anise (八角), 5g Sichuan pepper (花椒), 1 dried cardamom/Tsaoko (草果), 5 slices ginger

(C ) 200g sweet black sauce, 80g soy sauce, 50g rose wine (玫瑰露酒), 3 tbs salt, 100g rock sugar, 5g chicken powder

(D) 6 slices ginger, some green onion

4  hardboiled eggs, shelled

Method:
  1. Clean and pat dry the drumsticks/chicken (A), rub the chicken with some salt.
  2. Fill a pot with 2L water. Use a piece of gauze to wrap (B) and put (B) into water and boil.
  3. Once the stock is boiled, simmer for another 1 hour. (You can prepare the stock one day earlier as the herb will develop more aroma.)
  4. Add (C) and (D) into the stock and bring it to boil. Then simmer for another 15 minutes.
  5. Very gently poach chicken for exactly 14 minutes, then immediately remove pot from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Add in hardboiled egg at this stage.
  6. Remove chicken from stock. Place chicken on a tray to drain, brush some sesame oil on the chicken and allow to cool.
  7. To prepare the gravy, take 1 cup of stock and add 1 tsp of sesame oil then bring it to boil.  Stir in corn flour water to thicken the sauce. Drizzle the gravy on the cool chicken and serve.
Enjoy!!!

Friday, June 26, 2015

Red Bean Rice Bran Buns 红豆奶香米糠餐包(低温发酵12 小时)


Red Bean Rice Bran Buns 红豆奶香米糠餐包
Ingredients
(Recipe reference : here with some changes)

260g High protein flour
40g Homemade Rice bran flour
5g (1t +1/4t) Instant yeast powder
50g sugar
3g salt
50g Egg
50g Whipping Cream
120g Milk

25g Unsalted Butter

Filling
Red bean paste

Topping
Some egg brush
Some black/white sesame seeds/Poppy seeds


Method :
  1. Mix all the ingredients except butter and knead until smooth.
  2. Add in butter, continue to knead to form a smooth and elastic dough. (I used Noxxa function #10 for dough).
  3. Wrap and store the dough in a container and leave to prove 12 hours or overnight in the fridge. 
  4. Punch down the dough to expel air. Divide into 12 equal portions (about 60g each) and cover with wet cloth and rest for 10 minutes. 
  5. Place red bean paste (about 20g each) in the center of the dough, seal and shape into round ball.
  6. Place the dough with point down, on greased baking pan.
  7. Cover with plastic wrap or cloth and leave to prove for 30-40 mins (or double size).
  8. Egg brush and sprinkle chopped black/white sesame seeds/poppy seeds.
  9. Preheat oven at 175c and bake for 25 mins.    
Photobucket

This post is linked to the event, Little Thumbs Up June'15 Theme~Cream 
and hosted by 
Diana from the Domestic Goddess Wannabe 

Monday, June 22, 2015

Danish Butter Cookies (Pretzel) 丹麦牛油饼干(扭结)

心智成熟并不是越来越宽容涵盖,什么都可以接受
相反,那应该是一个逐渐踢除的过程。
知道自己最重要是什么,知道不重要的东西是什么
而后,做一个纯简的人。~ 取之于激励百科
Our emotions need to be as educated as our intellect.
 It is important to know how to feel, how to respond,
and how to let life in so that it can touch you. ~ Jim Rohn
Danish Butter Cookies (Pretzel) 丹麦牛油饼干(扭结)
(Recipe reference : Here and here)

150g Butter

80g Icing sugar
2 Eggs yolk
1/2 tsp Vanilla extract

280g Cake flour
20g Milk powder
1/2 tsp Baking powder

Topping
1 Egg white 
Some coarse sugar

Method :
  1. Cream butter, icing sugar until pale in colour. Add in egg yolk and vanilla, mix well.
  2. Add in all the flour, continue mix to form a rough dough.
  3. Flatten the dough between two sheets of cling wrap with a thickness of 4~5 mm. 
  4. Wrap and chill the dough for 30 mins.
  5. Cut the dough with cookies cutter.
  6. Place the cookies dough on the baking tray, brush with egg white and sprinkle with coarse sugar.
  7. Bake in the preheat oven at 150C for 20 mins or until it turned golden brown (I bake for 165C for 25 mins) 
  8. Leave the cookies to cool completely before store in airtight container.