A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Wednesday, 21 December 2016

LAU SAR BAO



If you love Bao, 
you will love its soft spongy texture. 

If you find tau Sar Bao too common or too plain to savor in a dim sum restaurant, 
You will probably opt for Lau Sar bao 
because of its creamy sweet filling. 

When you bite into a hot Lau Sar Bao, 
be careful! 
Its steaming hot creamy filling may burn your tongue.

Bao skin is adapted from nasilemaklover's 
and 
Lau Sar from bakeforhappykids's recipes


1st prepare filling, to be refrigerated until required:
Filling:
60g icing sugar
25g custard powder
25g milk powder
2 salted egg yolk, cooked & mashed
50g butter, softened
1 tsp milk

1. Combine all ingredients, mix well
2. Add milk & put in fridge to harden before dividing into 12 portion
3. Leave in fridge until required

Bao
350g pau flour
1 tsp double action baking powder
1 tsp instant yeast
40g sugar
10g shortening
200g milk

1. All ingredients into bread machine, knead for 15 min until smooth.
2. Leave to proof for 15 min
3. Divide dough into 12 portions each of 51g
4. Wrap filling & place on lined steaming pan
5. Leave bao in the steamer to proof for 20 min
6. Steam bao from cold water for 20min
7. When ready, leave bao in steamer for 2-3 min before opening cover & removing them.

PUMPKIN SPREAD



Taking advantage of the abundant supply of pumpkin, 
I try making use of it to the fullest. 

Among the several recipes that I have experimented, 
this is one of them. 
I present it in bottles as gifts. 

Many like the bright yellow colour just as I do. 
Hope you like it too.



450g steamed & blended pumpkin
130g sugar
50g corn oil
2 tsp pandan juice

1. all ingredients into a saucepan, stir with a wooden spoon and cook over medium low heathy
2. When you are able to see the base of the saucepan, turn the heat to low & continue stirring
3. Remove from heat when it reaches the consistency that you want.

PUMPKIN SWIRL




 I love the bright yellow colour of pumpkin. 

This time 
I use it to make these pumpkin swirl.

White layer:
100g milk
1/2 tsp yeast
165g pau flour
25g sugar
6g shortening/oil
1/4 tsp baking powder

Yellow layer:
All ingredients follow the white layer
But replace milk with blended steamed pumpkin

1. 2 colors, knead separately in the bread machine for 15 min & let it rise 15min
2. Roll the 2 colors separately into rectangle
3. Put the yellow layer onto the white one
4. Roll up like a Swiss roll, make sure it is tightly rolled
5. Cut into pieces of 1.25 - 1.5" & place on grease proof paper
6. Leave the Mantou in the steamer to rise for 20min
7. Steam Mantou from cold water for 15min
8. Do not open cover immediately when time is up, leave it in the steamer for a few min.
         

SIMPLE SOURDOUGH

To start a Sourdough may be a tedious job

I usually get the joy
out of feeding
and
 seeing it becoming more active each day

Mandy Ng has a recipe for
Simple sourdough
to share
Just feeding, no discarding

I like this because there is no wastage

Thank you Mandy Ng for sharing


1st day
7:00am 50g bread flour
                50g bottled water
                1/2 tsp rice vinegar
                Mix well, cover & let rest @ room temp.
1:00pm (after 6hrs) feed 25g flour
                                                 25g water
7:00pm (after 6hrs) feed same amount
After 2nd Day Feeding

2nd day - do the same
3rd day -  do the same

1. After 3rd day, starter can be used for bread with yeast
2. For sourdough loaf without commercial yeast, feed for another 4 days
3. Feed twice a day at room temp, double the amount of water and flour
4. If not baking for the next few days, put in fridge but must feed once every 3 days to keep it going.

Note:
To test if the sourdough is ready,
drop some into a bowl of water, if it floats, it is ready for baking


Sunday, 18 December 2016

OK BURGER




Ever wonder why it is called 
OK Burger?
This Burger Bun is made with Rolled Oats & Chia Seed.

Today, many people are taking
oats for fibre.  
and chia seeds
 for health reasons.
Oat Care sounds relevant
but I prefer OK, 
to be short, & easy to remember.

Hence, OK Burger comes into existence!
Are you ready to start?

Burger Patty
300g minced pork/chicken
1 big onions, chopped finely
1 tsp ginger, minced
1 tsp mushroom sauce/teriyaki sauce
1 Tbsp soya sauce
1/2 egg, beaten
black pepper & salt to taste
1 spring onions, cut finely
1 pkt cream crackers, crush with hand
1 Tbsp corn starch

1. combine minced meat, chopped onions, minced ginger, mushroom sauce, soya sauce,
    egg, salt & black pepper to taste. Give it a good stir to bind them together!
2. add spring onions, cream crackers and corn starch. Mix well
3. divide patty into 6 portions & put each portion into a clean plastic bag. Press 
    the bag into a peanut butter bottle cover to shape as shown in the picture below.
    Fold the plastic bag & put the patty onto a tray to freeze until required. 
4. To fry, just heat some oil in the pan and fry the burgers until cooked.  To cook faster,
    you can slice the burger across, half way during cooking.
I have adapted the Bun recipe from Mandy Ng's
Sunny Bread


Burger Bun
100g milk
30g yoghurt
1 Tbsp chia seed
20g oil/butter
1 large egg
210g bread flour
50g rolled oat
20g milk powder
1 tsp instant yeast
50g sugar
3/4 tsp salt

1. all ingredients into the bread machine, bread dough cycle 1.5hrs
2. divide dough into 8 portions, shape into buns. Let rise 60min until double in size
3. brush buns with egg wash & topped with some rolled oats
4. bake in preheated oven 175'C for 20-25min



To assemble?
Simple, anyhow you like...
Lettuce, tomato, cheese, anything that you have in mind
Just stuff everything into this spongy bun.
Sauce? pour or squeeze in as you like it.....
I bet you can't stop at one piece! Enjoy

Monday, 5 December 2016

AYAM MASAK MERAH




Ayam masak merah
is the 1st Malays dish that I learn to cook

I was attracted to its colour
and then the taste

There are many ways of cooking this dish
depending on the various spices used
but
I prefer this simple method

Ayam Masak Merah

1 chicken thigh, chopped into bite size & marinate with turmeric

Seasoning:
1 big onion, chopped finely
1 serai, sliced thinly
1 Tbsp chili sauce, spicy type
1 Tbsp tomato sauce
1 tsp soya sauce
1-2 tsp tamarind, pressed & soaked in 1/4 cup water, & seeds removed
1/2 tsp sugar
salt to taste

1. fry chicken pieces in oil until dry & slightly brown, remove
2. heat up 1-2 Tbsp oil in the wok, tumis onions & serai until fragrant
3. combine the rest of the seasoning sauce in a small bowl
4. pour the seasoning into the wok & allow to cook through
5. add chicken pieces & salt if necessary
6. remove from heat & allow chicken to soak in the sauce until serving time



Sunday, 4 December 2016

PUMPKIN CRACKERS


Crackers are always welcomed
They are basically made with Tapioca flour

One drawback is that
it needs to be deep fried!

This is made with simple ingredients 
 kneaded together
steamed
sun-dried
and deep fried!

Long procedure but easy to manage, right?


Pumpkin Crackers
500g steamed & blended pumpkin
400g tapioca flour
1/2 tsp salt
1/8 tsp white pepper

1. knead together in bread machine for 15min
2. shape into logs as shown, and place on oiled tray
3. steam for 1 hour 10min  until well cooked, leave to cool
4. de-hydrate in the fridge overnight
5. slice thinly across & put in hot sun to dry (3-4 days)


6. keep in air-tight container until required
7. put in hot sun for an hour or so before deep frying to create the extra crisp



PAK TONG KOH



When I was small
I love to eat Pak Tong Koh.

It is a sweet white rice kuih
called Pak Tong Koh in Cantonese.
Suppose to be a Nonya Kuih but what is the Hockien name?

I think it is more appropriate to call it Honey Comb Kuih
because of the honey comb apprearance.

When Gula Melaka is used to replace the sugar
it becomes 
'Wong Tong Koh' in Cantonese
meaning yellow colour kuih. Haha!


I have adapted this recipe from:  Rose Kitchen

Pak Tong Koh
90g sugar
4 pandan leaves, knotted
1/4 tsp salt
300g water (divide into 2 portions of 150g each)
140g rice flour
1/2 tsp instant yeast, mix with 1 tsp water
1 tsp oil (I forgot to add in before steaming)

1. In a pot boil sugar, 150g water, salt & pandan leaves until sugar dissolves
2. In another pot, combine flour & 150g water. stir until no lump
3. add sugar solution (when cooled) to batter, mix well
4. mix yeast with 1 tsp wate, stir into the flour batter as well
5. cover with a wet towel & leave aside for 2 hours
6. after 2 hours, bubbles appear on the batter.
7. pour batter into an oiled 6" square pan & steam on HIGH heat for 25min






Wednesday, 30 November 2016

GREEN TEA MILK BUNS






This is a lightly sweetened, milk rich soft buns
with 
Green tea added for extra flavor
and
filled with red bean paste 
to imitate the Japanese Soft filled Buns

A recipe adapted from
Goh NgaiLeng's Sweet Milk Buns

Green Tea Milk Buns

175g (1 egg+fresh milk)
20g condensed milk
3/4 tsp instant yeast
225g bread flour
20g cake flour
5g green tea powder
40g sugar
1/4 tsp salt
30g butter

Filling: 200g red bean paste
Topping: fresh milk for brushing & black sesame seed as topping

1. all ingredients into the bread machine, bread dough cycle 1.5Hrs
2. punch down & divide into 9 portions, shape into balls
3. wrap each dough with filling & place on a parchment lined 18cm square pan
4. let rise 60min, or until double in size
5. wash with fresh milk & decorate with black sesame seeds
6. bake in preheated oven 170'C for 30-35min
7. transfer to wire rack to cool

Sunday, 27 November 2016

FOOCHOW BOK CHOW GEA


BOK CHOW GEA


This is a popular dish
among the Foochow community in Sitiawan

My mom who is 86 years old,
cooked this dish for us
although she has not been cooking for quite awhile!

We meant to help her,
but 
she insisted that we need to learn her traditional way!

I have specifically noted down 
her instructions and explanations for your reference...


1 kampung chicken
1/4 cup old ginger, minced
2 Tbsp sesame oil
1 Tbsp corn oil
2 Tbsp rice wine residue
1/4 cup rice wine
soya sauce, pepper & sugar to taste

1. cut chicken into bite size pieces so that the flavour can go right into the meat
2. heat wok, add 2 types oil & fry ginger.  Ginger must be fried until fragrant 
    & a bit brown to get the most flavour
3. add chicken pieces, tossing & frying until meat shrinks
4. add rice wine residue & continue frying.  At this stage add 1 cup water,
    washing down from the sides of the wok! Stir fry & cover the wok, 
    allow to cook for awhile.
5. open the cover to check if the water has been absorbed. If so, add another
    1/2-1 cup water. add soya sauce & pepper to taste. Salt is optional. 
    Cover and cook again.
6. If the chicken is cooked, add sugar to taste & pour in the rice wine. Dish up.

Note:
1) sugar is not added with the seasoning because she does not want it to caramel
    & change the taste of 'Chow'
2) wine is added last so that it does not evaporate so much, so you will get 
    the taste of red rice wine!





FOOCHOW FRIED MUANG NGI


Foochow Poo Muang Ngi



Fuzhou people like to eat shark and sea eel, better known as Muang Ngi

These are sometimes 
salted and used in Foochow Delicacies, usually soups

As such,
many of the local Foochow also cook these,
especially those elder generations

Muang Ngi is yellow in colour
 as shown in the cut chunk in my photo below.

As the name implies
these sea eels are long & weigh from 4-10 kg.
So, normally they are sold in chunks in the market.

Muang Ngi is meaty,
with a lot of bones.
Fortunately, these bones are long and can be easily removed.

Foochow people in China
scrape the meat from the sea eels to make into paste.
Thereby, use it to make the famous 
Foochow Fish Balls 

These Fish Balls are special
because it has pork filling inside!!

Another popular way of cooking the sea eel 
is to fry it in rice wine residue or 'chow'.

If you are lucky
you may still be able to order it,
 in a few of the restaurants in Sitiawan

A simple dish
but loved by many of us.



Poo Muang Ngi
1 chunk muang Ngi
chow (rice wine residue)
salt & pepper to taste
corn flour for coating

1. remove the centre bone. Slice the muang Ngi lengthwise so that you will not
cut across the bones. This way the bones will remain long and can be easily removed
while eating. Cut into the size of your fingers.
2. marinate fish with chow, salt & pepper to taste, leave aside.
3. heat up 1 cup oil for frying
4. coat fish pieces with corn flour, shaking off the excess flour. Fry in hot oil,
    turning to make sure it cooks evenly.
5. remove when cooked, serve.

DOUBLE CHOCOLATE BROWNIE


Brownies
are easy to make and nice to eat
whether on its own
or
warmed & added a scoop of ice-cream

My grand daughter's all time favourite

I have adapted the recipe from Asiya Gal's


Double Chocolate Brownie
A: 200g dark chocolate, chopped
     80g salted butter

B: 2 large eggs
    120g brown sugar
    1/2 tsp vanilla essence

C: sifted together
    86g plain flour
    34g cocoa powder
    1/2 tsp baking powder

1) double boil (A), stir until chocolate has dissolved, let cool
2) beat (B) until creamy
3) slowly add (A) to egg mixture
4) slowly fold in sifted ingredients (C)
5) spread evenly in 6" lined square pan and bake in preheated oven
    of 160'C for 40min.  Leave brownie in oven with oven door slightly
    ajar for another 10min 
6) cool well before cutting


THOUSAND LAYER PAU


Steamed Paus 
are popular among the Foochow community in Sitiawan

Be it plain, savory or sweet
they like them all alike

The most popular one is no doubt 
Pillow Pau 
枕頭包
which is shaped like a pillow
with filling inside
http://my-humblekitchen.blogspot.my/2015/02/jianau-pau-pillow-bun.html

Another popular sweet pau is

Thousand Layer Koh
千層糕 or 千葉糕

When spoken in Foochow
'Ching Aik Koh'
Sounds like 
親熱糕

Today, they are fondly called
'moh moh'
where more types of filling are added


These paus are only out of the steamer after 2 pm everyday,
but usually sold out before Tea Break ends!

Sonia has shared her recipe here




Dough
350g pau flour
1 tsp double action baking powder
1 tsp instant yeast
40g sugar
10g shortening
200g water, adjust accordingly

Filling: 
125g roasted peanuts, ground
40g sugar
60g melon strips, chopped
10g corn oil

Method:
1) all dough ingredients go into bread machine, knead for 15-20 min
    until smooth, let rest 15 min
2) divide dough into 5 parts of 100g each
3) roll flat each ball into a square to fit the base of a lined 6" square pan. 
4) spread 1 square onto the base of the pan, fit the corners well
5) spread 1/4 of the filling onto this 1st layer of dough
6) cover the filling with a new layer of dough, top with 1/4 filling again
7) repeat step 6 until all the dough has been laid into the pan
8) put the pan into the steamer and let rise 20-25 min until double 
9) steam over high heat for 25-28min from cold water
10) turn off gas, and leave in steamer for 5min before removing 






Tuesday, 15 November 2016

CHRYSANTHEMUM TEA


Chrysanthemum Flower
is used in ancient Chinese medicine

It is a natural coolant
that helps in lowering the body temperature
besides quenching thirst
and 
detoxifying the body

Some believe that it helps to strengthen the immune system
yet others 
say that it improves the complexion 


Chrysanthemum Tea
50g chrysanthemum flowers
1 litre water
honey 

1. bring to boil the flowers & water
2. brief simmer for 5 min, let cool

3. strain & sweeten with honey



1st Steep



2nd Steep

You may also add boiling water to chrysanthemum buds and wolfberry
as shown in the 2 pictures above
and leave aside to steep

It is a remedy for tired eyes
and it will also clear stickiness in the eyes
of elderly










GROWING OLD GRACEFULLY

Growing Old is not always well accepted
Many dread to be at this stage of life
It is like approaching the finish line
There is nothing one can do
but slowly being dragged into it!

Old is said to be at a stage of unproductivity
How true is this, in this advancing society?
Why the retirement age has been raised?
Do you realize that your contribution still matters?
So, let us prepare ourselves to face the new phase of life

Look at the world. Is it dwelling on the past? No!
No one likes to hear your past achievements,
neither do they take your regrets into consideration
The windscreen is meant for you to see clearly what is to come
while the rear mirror is just a reflection of the past

If you think that your age is your 'Pass' to gain respects & rights
Think twice! Some may think you are a hindrance
Be grateful if you have somebody offering a seat on trains
Give yourself a pack on the back & accept it with a word of thanks
Appreciating that there is somebody aware of your presence

Having struggled through so many fruitful years of
Living and working hard for your family,
Isn't it time to live for yourself now?
Embark on something that you have dreamed of doing
And live life to the fullest, enjoying what you may have missed.

Your children are all grown ups now and have families of their own
They are busy with their commitments just like yours before
So, do not burden them with your problems like health & relationship
Take good care of yourself & extend help whenever required
Let this saying  家有一老、如有一宝 be realized

Grandchildren are gifts from God,
They are for us to enjoy, strengthening the bond with their families
Refreshing the relationships that we once had with their parents
The closeness created gives us the sense of belonging
Blood is thicker than water afterall....







HAINAN BAO



Hainan Bao
is commonly sold in stalls by the road side,
in front of coffee shops
or in the wet markets

If you like light, fluffy and springy bao
you will like Hainan Bao

Hainan Baos
 are normally white
and come with filling of various kind,
like tau sar and kaya

I made these Hainan bao with pumpkin
and 
used the remaining pumpkin 
to make the filling

Hainan Bao
350g bao flour
1 tsp yeast
1 tsp baking powder
40g sugar
10g oil
200g water (can replace partly with mashed pumpkin)

1) all ingredients into the bread machine, dough cycle to knead for 10-15min, until smooth
2) let rest for 15min
3) divide dough into 12 portions, shape into balls, press flat & wrap filling
4) leave to rest for 20min
5) put into steamer filled with cold water, cover & turn on fire to medium & steam for 20min
6) when ready, leave in steamer for 3-5 min before opening the cover & removing the bao

Filling:
340g mashed pumpkin
100g sugar
40g oil
2 tsp pandan juice

1) put 1/2 the sugar into the wok & add oil, heat up without stirring
2) when the colour of sugar turns light brown, mix well
3) add the remaining sugar, pumpkin & pandan juice
4) stirring at low heat until the mixture thickens 
5) let cool in fridge before using





Monday, 14 November 2016

YAM RICE



Yam Rice
Another of my favourite 
One Pot Rice

Easily cooked and flavorful

If you like to try
these are the ingredients:
Yam Rice
1 cup rice, rinsed & drained
4-5 shallots, sliced
1 cup yam, cut into cubes
1 Tbsp dried shrimps, cleaned & soaked 
2 Tbsp sliced mushroom
Either : marinated boneless chicken or pork belly, cut in cubes
             or roast pork/char siew, cut in cubes
             or chinese sausage, sliced
             or any 2 of the above

Seasoning: soya sauce, oyster sauce, dark soya sauce
                  salt & pepper to taste

Topping: Fried shallots & cut chili

1) heat up wok with 3 Tbsp oil, fry shallots until crispy, remove
2) add yam cubes & fry until slightly golden, remove
3) remove some oil & fry the dried shrimps. Keep the water from soaking shrimps
4) add mushroom slices & raw meat if using
5) add rice & seasoning. Add some water from the soak water of shrimps if too dry
6) pour the whole lot into the rice cooker or steamer, if you are using
7) add enough water to cook the rice, make sure the rice is just covered with water
8) On top, add char siew, roast pork, chinese sausage & yam
9) when cooked, stir with a pair of chopsticks to mix


Sunday, 13 November 2016

CRISPY CHOCOLATE COOKIES


Some people like it chewy
while others like it crispy

If you like crispy Chocolate Cookies
with soft chocolates inside
this is for you

I have adapted the recipe from eileen

Crispy Chocolate Cookies
270g plain flour
30g cocoa powder
1/2 tsp baking soda
1/2 tsp salt
170g butter
110g brown sugar
60g caster sugar
1 egg
1 egg yolk
1 tsp vanilla
60g chocolate chips

1) sift flour together with baking soda, cocoa powder. Add salt & mix well
2) melt butter, remove from heat & add sugars
3) stir until sugars dissolved. Leave to cool
4) add egg to butter mixture & whisk
5) add vanilla
6) fold in flour & mix in chocolate chips
7) spoon onto lined baking sheet
8) bake in preheated oven @ 175'C for 15-20 min
9) store in air tight containers



Monday, 7 November 2016

FOOCHOW SOFT SPARE RIBS

福卅爛排骨


Foochow Soft Spare Ribs
is another
appetizing dish

The Sichuan preserved chili vegetable
enhance the flavour of this dish

This Sichuan preserved vegetable comes in big chunks
and 
the Foochow loves to slice it in big thin pieces,
cleaned and soaked to remove some of the saltiness
then only added to the dish

Many of the old people simply loves its taste

I am suppose to slice it in big slices to line the base of the dish
but 
I have cut it into strips instead

Foochow Soft Spare Ribs

350g pork ribs, chopped into bite size
4 shallots, sliced
1 tsp corn flour (tenderizer)
1 tsp soya sauce
2 Tbsp self -raising flour
1 ball Sichuan preserved Vegetable, sliced thinly

Sauce: 1 tsp oyster sauce
            1 Tbsp tomato sauce
            1/2 tsp sugar
            1/2 tsp soya sauce
            1/2 cup water
            salt & pepper to taste

1. marinate pork ribs with soya sauce, pepper & corn flour for 1/2 hour
2. arrange pieces of Sichuan vegetable at the bottom of  a steaming bowl
3. combine all sauce ingredients in another bowl
4. heat oil in a wok for deep frying the pork ribs
5. stir in 2 Tbsp of self raising flour to the marinated pork ribs & deep fry until half cooked
5. remove pork ribs & arrange the pieces closely together, on top of the Sichuan vegetables


6. Pour away the oil. No need to wash the wok, add shallots & fry
7. pour in the sauce mixture and allow to boil
8. pour sauce over the pork ribs & steam for 40-60min until soft
9. overturn the bowl over a serving dish & serve

FOOCHOW FRIED PORK RIBS

福州炒排骨


Foochow people love sweet and sour dishes.

This is the reason
why so many of their favourite dishes 
are sweet and sour.

Fried pork ribs in sweet and sour sauce
is a popular dish served in Sitiawan Restaurants.

It is served with some pickled cucumber by the side of the dish.
Sometimes,
they just put some sliced cucumber at the bottom of the plate
before placing the fried pork ribs on top.

Unfortunately,
these days you hardly can find the original fried pork ribs served this way!

Today, 
many new restaurants there serve fried pork ribs with French Fries!

If you wish to cook an authentic 
Foochow Fried Pork Ribs,
just follow the recipe below:

Foochow Fried Pork Ribs

350g pork ribs, chopped into bite size
1 big onions, cut into quarters
1 tsp corn flour (tenderizer)
1 tsp soya sauce
2 Tbsp self -raising flour

Sauce: 1 tsp oyster sauce
            2 Tbsp tomato sauce
            1/2 tsp sugar
            1/3 cup water
            salt & pepper to taste

1. marinate pork ribs with soya sauce, pepper & corn flour for 1/2 hour
2. combine sauce ingredients: oyster sauce, tomato sauce, sugar & water 
3. heat oil in a wok for deep frying the pork ribs
4. stir in 2 Tbsp of self raising flour to the marinated pork ribs & deep fry until cooked
5. remove pork ribs & pour out the oil


6. No need to wash the wok, add the big onions & fry
7. pour in the sauce mixture and allow to boil
8. when it boils, add the fried pork ribs & stir fry.
9. quickly remove & serve

Cucumber pickle:
1/2 cucumber
1/2 tsp salt
juice from 1/2 lemon
1 1/2 tsp sugar
1/2 red chili, sliced

1. peel & cut cucumber lengthwise into quarters
2. slice away part of the seeds
3. slice the cucumber strips diagonally
4. marinate with salt & leave aside for 10-15 min
5. wash off the salt & squeeze dry
6. add sugar, lemon juice and cut chili & mix well
7. leave in the fridge until ready to serve



Sunday, 6 November 2016

CRANBERRY SHORTBREAD

Many of us like Butter Cookies.
Some like it crunchy,
others like it crumbly.

These crumbly cookies with added dried cranberries
is welcomed by many when it was shared by Miki
 http://dingoozatfood.blogspot.my/2016/02/cranberry-shortbread.html?m=1

If you like other dried fruits,
you can go ahead to add or replace the cranberries

Cranberry Shortbread
200g salted butter, soften
80g icing sugar
1/4 tsp vanilla extract
300g all purpose flour
40g dried cranberries, chopped

1. Cream butter and icing sugar until light, add vanilla extract.
2. Gradually fold in sifted flour & cranberries
3. cover dough with cling wrap, keep in freezer for 1/2 to 1 hour
4. remove from freezer, slice & transfer to a lined baking tray
5. bake in preheated oven 160'C for 15-20min

PUMPKIN BAO


I fell in love
with the bright yellow Pumpkin Mantou 
that Melissa Ho Lee Cheen shared in Facebook.

The Mantou 
are so smooth and
looks so spongy and nice.

Melissa says the secret is:
choose pumpkin with orange colour flesh!

Pumpkin Bao
90g steamed pumpkin puree
330g bao flour
15g milk powder
80g sugar
60g water
15g oil
5g baking powder
3g yeast

1. All ingredients into the bread machine, knead for 1/2 an hour
2. let it rise for 15min, divide & shape into bao, or wrap filling if using
3. Let rise another 25-30min
4. Mist buns with water and steam on HIGH for 10-12 min depend on size of bao

Filling:
110g black sesame powder
60g sugar
1/4 tsp salt
4 tsp oil
50g boiling water

1. combine black sesame powder, sugar, salt & oil
2. pour boiling water over & mix well
3. put in plastic bag & leave in fridge overnight

Note: wetness of mashed pumpkin may be different in every batch,
          so you may need to adjust the liquid used in the recipe by +/- 10% 




Friday, 4 November 2016

AYAM PONGTEH


Ayam Pongteh
(Nonya Chicken Potato Stew)


I have heard so much about this Nonya dish
but have never tasted it 
until Felicia Khaw shared it in Facebook

When I cooked it for dinner that night
To my surprise
my hubby said
"my mom used to cook this!"

I have to agree that it was very nice

Happy to share with you the recipe:

2 shallots, peeled & chopped
5 pips garlic, peeled & chopped
1 Tbsp oil
1 tsp taucheo (fermented bean sauce)
1/2 Tbsp dark soya sauce
2 tsp soya sauce
1 tsp palm sugar. chopped
1/4 chicken, cut into bite size
2 small potatoes, peeled & cut into large pieces
2 cups water

1) pound shallots & garlic into coarse paste (optional)
2) heat oil in wok, add shallots & garlice & fry until fragrant
3) add chicken pieces & potato, mix well
4) add taucheo, dark soya sauce & palm sugar, continue frying
5) add enough water to cover chicken, and bring to a boil
6) lower heat and let simmer until chicken is cooked, stirring
7) season with soy sauce to taste. serve hot with steamed rice.

CLAYPOT CHICKEN RICE


CLAYPOT CHICKEN RICE
cooked in a rice cooker


Claypot chicken rice
is a favourite one pot meal for many of us.

In Malaysia
it is easily available
either in coffee shops or food courts.

This one pot meal can easily be prepared at home
with the least fuss.

You can either use your rice cooker
or a simple steamer,
either of them works just fine


If you are interested, here is the recipe -
the ingredients are shown below:

1 chicken thigh
1/2 Chinese sausage (lap Cheong), sliced thinly
4-5 slices ginger, shredded into strips
4 shallots, shredded & fried in 1/2 Tbsp oil
1/4 tsp sesame oil
1/2 tsp dark soya sauce
1.5 tsp soya sauce
1/2 tsp oyster sauce
salt & pepper to taste

Decorate: cut spring onions & red chili

1. chop chicken into bite size, carefully remove any loose bits of bones.
2. marinate chicken with all the rest of the ingredients except the Chinese sausage.
    set aside for 30min


3. cook rice in the rice cooker. Remember to reduce the amount of water.
    This will be replenished with the chicken marinate later.
4. half way during cooking, when the water in the rice cooker starts to dry up,
    add the chicken together with the marinate sauce. Arrange Chinese sausage on top
    (so that they can remain red colour), and let the rice cooker continue cooking


5. when ready to serve, run a pair of chopsticks through the rice to mix and loosen
6. serve with spring onions & cut chili

Notes:
1) must check for loose pieces of bones if cooking for children.  
    you can even de-bone the chicken thigh
2) remember to reduce amount of water when cooking rice.
     If not your rice will be too soft.
3) To avoid chicken being too dry, it is only added half way during cooking rice. 
    This way, the chicken will remain nice & juicy

Sunday, 30 October 2016

BAKED DIM SUM PAU

 
餐包
Chang Pau
is 
baked bun with pork or chicken filling

It is a variation from the normal Steamed Pau
having the same filling

Its glossy top makes it so attractive

I have adapted the bun recipe from
Joe, bakeforhappykids


using semi-cooked dough method
makes 24 buns

For the Buns:
A. 120g bread flour
     120g hot boiling water

B. (ingredients to be at room temperature)
     100g milk
     100g whipping cream
     1 large egg, 50g without shell
     380g bread flour
     70g sugar
     1/4 tsp salt
     1 & 3/4 tsp yeast
     50g butter

extra milk for brushing bun before going into oven

Filling:
180g char siew, cut into little cubes
1 big onions, cut into little cubes 
2 Tbsp chopped spring onion
2 Tbsp roasted sesame
1 Tbsp oil
1/2 cup water
1 Tbsp char siew suace
soya sauce & pepper to taste
thickening: 1 Tbsp corn flour + 2 Tbsp water

Cook Filling:
1) heat oil in a wok & fry onions until fragrant
2) add char siew & fry, add water & the seasoning
3) add spring onions & roasted sesame & lastly thickening
4) remove from heat & let cool in fridge

For A
Pour boiling water over flour & mix until it forms a sticky gluey dough.  When the dough has firmed up, cover & leave aside to cool for 15min at room temperature.

For B
  1. put all ingredients from B & the cooled A into the bread maker. Knead dough until smooth and elastic. Allow dough to prove for 1 hour until double in size.
  2. divide dough into 24 equal portions (about 40g each), roll each dough into a ball & let rest 10min
  3. press into a disc & put 1 Tbsp filling & wrap up as buns. Allow to proof for 60min until double in size
  4. brush bun with milk and bake in preheated oven 180'C for 14min or until buns are thoroughly cooked
  5. Transfer buns immediately to cool on rack