Monday, March 28, 2016

Shengjian Bao ~ Pan-fried Pork Buns ~ 生煎包


From the onset, I had the impression that Shangjian Bao can be quite an intimidating recipe to attempt but after sitting down and surfing the internet for various versions on how this bao is being made, I was quite confident to give this a try.  It wasn't that difficult after all and I really enjoyed biting into the golden brown crisply fried bottom and they stayed crispy even after some time. Will definitely make these again and perhaps use chicken filling instead.









Recipe for Shengjian Bao ~ Pan-fried Pork Buns ~  生煎包
(adapted from 'here' with adjustments)

Ingredients
Dough

  • 200 gm plain flour
  • 110 ml warm water
  • 1/2 tsp dried yeast
  • 1.1/2 tsp sugar
  • 1 tsp oil
  • Pinch of salt
  • Sesame seeds to garnish
Filling
  • 200 gm minced pork
  • 2 Shitake mushrooms, soaked and cubed
  • 1 stalk of spring oinions, chopped
Seasoning for Filling
  • 2 pips of minced garlic
  • 1 Tbsp light soya sauce
  • 1/2 tsp sugar
  • 1 tsp cornstarch
  • 2 tsp water
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine
  • Pepper
Method for the Filling
  1. Mix all the seasoning into the minced pork together with the mushrooms and spring onions.
  2. Mix in one direction till fully combined.
  3. Cover with cling wrap and refrigerate overnight.
Method for the Dough
  1. In a mixing bowl, pour in warm water, mix in yeast.
  2. Add in sugar, salt and oil.
  3. Sift in flour and use a spatula to combine all the ingredients.
  4. Transfer to a worktop and knead to form a smooth and not sticky dough.
  5. Place the ball of dough into a lightly greased bowl, cover with cling wrap and leave it in a warm place to let it double in size, about an hour.
  6. Knock down dough and lightly roll out.  Cut to 10 equal portions.  Roll each portion into a ball.
  7. Flatten dough with a rolling pin, centre thicker than the sides.  Place filling in the centre and pleat up.   Cover with a damp cloth and let rest for 10 mins.
  8. Heat oil in a non-stick pan, medium fire.  Place buns and lightly fry for 2 to 3 mins. till light brown.
  9. Pour in water to 1/3 height of the buns.  Cover with lid and cook on  low heat till water starts to dry up and you hear a sizzling sound.  Turn off heat, leave lid on for some time.  Remove lid and check to see whether the bottom of the buns are golden brown.  Sprinkle on some sesame seeds.
  10. Dish out and serve immediately on its own or with black vinegar.




Continue reading "Shengjian Bao ~ Pan-fried Pork Buns ~ 生煎包 "

Thursday, March 24, 2016

Vietnamese Chicken Noodle soup ~ 越南鸡肉面条汤


With the current sweltering heat, drought and unplesant humidity no thanks to the El Nino,  I'm at a loss sometimes thinking of what to serve for dinner.  Not much appetite for rice, just longing for something soupy with a fair amount of protein, carbohydrates and vegetables, quick to prepare with not much standing in the 'toasted' kitchen .... yes  a bowl of Vietnamese Chicken Noodle for a change.
 



Vietnamese Chicken Noodle Soup ~  越南鸡肉面条汤

Ingredients                        

  • 1/2 kg free-range chicken
  • Rice sticks
  • a small piece of ginger
  • 1 star anise
  • 1 small piece cinnamon stick
  • 2 onions
  • spring onions
  • 1/4 Knorr chicken cube
  • 1 small piece rock sugar
  • Seasalt to taste
  • Basil leaves
  • Bean sprouts
  • Bird eye chillies
  • Fish sauce
  • Lemon or lime wedges
Method
  1. Clean the chicken and boil some water in a pot.
  2. Once the water is boiling, add in the chicken, the water should be able to cover the chicken.  Add in a whole onion, ginger and the spring onion head.
  3. Cover, and cook till the chicken is tender, take out to cool and shred.
  4. Add a small piece of rock sugar into the soup, a star anise and cinnamon stick.  Simmer for about 15  to  20 mins. Add salt and Knorr chicken cube to taste.
  5. Cook the rice sticks as per instructions on the package.  Drain and put in serving bowls.
  6. Add pieces of shredded chicken onto the noodles, ladle on the hot soup and sprinkle on the chopped spring onions, onion rings and bird eye chillies.
  7. Serve immediately with basil leaves, bean sprouts and a wedge of lemon or lime, with a dipping sauce of bird eye chillies and fish sauce on the side.

Continue reading "Vietnamese Chicken Noodle soup ~ 越南鸡肉面条汤"

Monday, March 21, 2016

Sun-dried Tomato Breadmaker Bread ~ 番茄乾面包


As the name implies, this is soley the work of  my Kenwood breadmaker and I just followed the step-by-step instructions faithfully and be rewarded with this sweet smelling loaf of bread for my dinner.




For ease of reference, I append below the ingredients that were used for this 1 lb loaf of bread.

Ingredients - Time (2hrs 50 mins)

280 ml/10 fl oz of water
15 ml/3 tsp of oil from the the bottled sun-dried tomatoes OR olive oil
400 gm/14 oz high protein or bread flour
50 gm/2 oz wholemeal flour
25 gm/1 oz finely grated Parmesan cheese (optional)
1.1.2 tsp salt
10 gm/2 tsp sugar
5 gm/1 tsp dried yeast
25 gm/1 oz well-drained sun-dried tomatoes in olive oil, chopped
(This to be added when the machine makes an audible sound)



I had this with a dip of olive oil, Balsamic vinegar and finely chopped sun-dried tomatoes


Continue reading "Sun-dried Tomato Breadmaker Bread ~ 番茄乾面包"

Thursday, March 17, 2016

Lotus paste chicken floss pastries ~ 莲蓉鸡肉松酥饼


These Lotus paste chicken floss pastries are getting very popular here in Ipoh and some of them are with Pandan Lotus paste.   To me, at Rm2.50 for an approximate 2 inch diameter size pastry, is a bit on the high side, so why not try to DIY it I told myself.  Well, I did and here's what I'm going to share with you today........





I enjoyed the fruits of my labour with a nice cup of hot local coffee.

Recipe  for Lotus chicken floss pastries ~  莲蓉鸡肉


Ingredients
Water dough

  • 100 gm plain flour, sifted
  • 40 gm shortening
  • 10 gm caster sugar
  • 30 to 50 ml water to be added gradually
Oil dough
  • 80 gm plain flour, sifted
  • 60 gm shortening
250 gm lotus paste
Chicken  floss
Sesame seeds
Egg wash - 1 egg  beaten 

Method 
  1. For the water dough, mix the flour, shortening, sugar together, then add in water gradually and knead to form a soft dough.  Cover with cling wrap and let rest for 30 mins.
  2. For the oil dough, mix the flour with shortening and knead till it forms a soft dough.  Cover with cling wrap and let rest for 30 mins.
  3. Divide the water dough into 10 portions of about 18 gm each and roll each portion into a ball.
  4. Divide the oil dough into 10 portions of about 12 gm each and roll each portion into a ball.
  5. Flatten a piece of water dough and wrap it round a ball of oil dough.  Repeat.
  6. Then roll out each ball of dough, lengthwise and then roll it up like a swiss roll.  Flatten the roll of dough and roll it up again.
  7. Flatten each roll, then place some lotus paste and some chicken floss in the centre.  Wrap it up, seal the edges, and place seams down onto a parchment lined baking tray.
  8. Apply egg wash and sprinkle on some sesame seeds.
  9. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.
  10. Let cool on tray for about 10 mins. before removing them onto a wire rack to cool completely.
  11. Yield :  10 pastries 


Continue reading "Lotus paste chicken floss pastries ~ 莲蓉鸡肉松酥饼"

Tuesday, March 15, 2016

Cola Chicken Wings Chinese Style ~ 可乐雞翼


These Cola Chicken Wings cooked the Chinese way are finger licking good.  Easy to prepare with simple ingredients that can be found in most households.  Coke together with the soya sauce made a delicious sweetish and savoury glaze for the chicken.  Simply Yum!






Recipe for Cola Chicken Wings Chinese Style ~  可乐雞翼  

Ingredients

  • 600 gm chicken wings
  • 1 Tbsp Chinese cooking wine
  • 3/4 cup Coca Cola
  • 2 tsp sugar
  • 2 Tbsp light soya sauce
  • some ginger slices
  • 3 star anise
  • 1 small piece of cinnamon stick
  • 1.1/2 Tbsp oil
  • Sesame oil
  • dash of seasalt
Method
  1. Cut the chicken wings into 2.
  2. Add cooking wine to marinate for a few hours or overnight.
  3. In a wok, add oil and sugar to caramelise on low heat.
  4. Add the wings and stir fry till yellow.
  5. Add Coke and soya sauce, star anise and cinnamon stick.
  6. Add 1/2 bowl of water to cover and cook till chicken is tender.
  7. Turn off heat and drizzle on some sesame oil
  8. Serve immediately.


Continue reading "Cola Chicken Wings Chinese Style ~ 可乐雞翼 "

Thursday, March 10, 2016

Brunch at Scarvelli and Dinner at The Olive Jar, Melbourne


I would like to share with you some pictures of the food we had for brunch at Scarvelli Cafe and an Italian dinner we had at Olive Jar during my recent trip to Melbourne.


Poached eggs with chilli baked beans, bacon and multigrain toasts


Fried eggs with dry cured bacon and BBQ garlic confit mushrooms and multigrain toasts


Scrambled eggs with dry cured bacon and BBQ garlic confit mushrooms and sourdough toasts


Wagyu beef Burger 

Dinner at an Italian restaurant ~  The Olive Jar Cafe




Hot Salami Pizza


Salmon Fettucine


Mixed vegetables


And for dessert we had Tiramisu


Followed by Chocolate ice cream to share


And live entertainment from the Boss who belted out some Italian songs
much to the joy of the diners! 
I do like the picture of the sexy gal on the wall above him -
famed Italian actress, Sophia Loren
Continue reading "Brunch at Scarvelli and Dinner at The Olive Jar, Melbourne"

Monday, March 7, 2016

Meat Floss French Toast ~ 鸡肉松法式吐司


I tried making this French Toast with some leftover pieces of sandwich loaf and was pleasantly surprised that they were so yummy, crispy on the outside and not dry or soggy.  I was contemplating whether to add any sugar into the egg batter but instead decided on making them savoury just to try.  So, added a pinch of salt and served them with honey as a sweetener.





Meat Floss French Toast ~   鸡肉松法式吐司 

Ingredients

2 eggs, 4 slices of stale bread, pinch of salt, chicken floss, oil, honey

Method

Whisk up the eggs with a pinch of salt, strain it
Dip and press a piece of bread into the egg batter
Place the piece of bread onto a lightly oiled and heated non-stick pan
Spoon some meat floss onto the surface
Top up with another piece of egg soaked bread
Lightly fry and flip over the other side, till golden brown
Dish out onto a piece of kitchen paper to absorb any excess oil
Serve with some honey, immediately

Enjoy!







This post is linked to the March 'Little Thumbs Up' event organised by
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by

Continue reading "Meat Floss French Toast ~ 鸡肉松法式吐司 "

Thursday, March 3, 2016

Korean style pan-fried pork belly ~ 韩式辣炒五花肉



This pork dish with Korean paste is delicious yet very easy to whip up.  And the sesame seeds garnishing does enhance the look as well helps to give it a pleasant fragrance.   Perfect to serve with a bowl of plain white rice.


Recipe for Korean style pan-fried pork belly ~  韩式辣炒五花肉

Ingredients

  • 350 gm pork belly, cut into bite size
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp dark soya sauce
  • 1.1/2 Tbsp Korean paste/Gochujang
  • 1/2 Tbsp honey
  • 1 Tbsp light soya sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
Method
  1. Season the pork belly with all the sauces except for sesame oil and sesame seeds, for about 2 hours.  (I marinated it overnight).
  2. Place on a non-stick pan and pan fry with some water till tender and cooked.
  3. Drizzle on the sesame oil and sesame seeds before dishing out onto a plate.
  4. Serve immediately with rice.





This post is linked to the March 'Little Thumbs Up' event organised by
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by

Continue reading "Korean style pan-fried pork belly ~ 韩式辣炒五花肉"

Tuesday, March 1, 2016

Oatmeal Cranberry Cookies 燕麦蔓月梅曲奇



These oatmeal cranberry cookies are quick and easy to prepare and they can be a hit with both the kids and adults.  Rolled oats are used in these cookies and the ingredients are easy to put together.  You can bake them in a shorter time if you prefer them to be soft and chewy in the centre or if you prefer crispy cookies, just bake them a little longer.  You can also make this as a gift for X'mas and the batter can be prepared, keep refrigerated and the cookies baked the next day.













    Recipe for Oatmeal Cranberry Cookies 


      Ingredients
      • 226 gm butter
      • 195 gm plain flour
      • 100 gm soft brown sugar
      • 30 gm caster sugar
      • 2 eggs
      • 1 tsp vanilla
      • 1 tsp bicarbonate of soda
      • 1 tsp salt (reduce or omit if you're using salted butter)
      • 1/2 tsp cinnamon
      • 260 gm rolled oats
      • 100 gm dried cranberries
      • 40 gm choc chips
      Method
      1. Sift flour with bicarbonate of soda and salt, set aside.
      2. Beat butter, add the brown sugar and caster sugar, beat till well combined.  Add in the eggs.  Add in the vanilla, mix well.
      3. Fold in sifted flour into the batter, mix well.
      4. Add in the rolled oats, choc chips, cinnamon and finally the cranberries.  Mix well.
      5. Scoop the batter with an ice cream scoop onto a parchment lined baking sheet.  Place cookies 2 inches apart, flatten slightly with your fingers.
      6. Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins.
      7. Yield :  20 large cookies




    Continue reading "Oatmeal Cranberry Cookies 燕麦蔓月梅曲奇"

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