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

GINSENG 'BEARDS' CHICKEN SOUP

I am using 

Korean Ginseng Fine Roots or 'beards' 

for this chicken soup

The 'beards' of Korean Ginseng

is similar in colour 

to the main root

but

the strength has been greatly reduced.

It is no longer heaty

and

it helps in cleaning of blood

especially useful to those who have skin problems

like pimples and rashes

Ginseng roots are sold in bundles like this

Ginseng 

has a bitter taste

As such, other herbs such as huai san, dried longan and wolfberries 

are added to sweeten the soup

1 chicken thigh, or other parts (kampong chicken)

10-20g ginseng roots

2 rice bowls of hot water

12g huai san

8 longan

1-2 Tbsp wolfberries

salt to taste (optional)

1) blanch chicken in boiling water, drained

2) rinse all herbs & put into a steaming bowl

3) add hot water & chicken

4) double boil for 3 hours

5) add salt to taste if required

FOOCHOW TAI PING LONN

Have you ever seen people fry eggs this way?

Hard boil it & fry in oil!

The Foochow people does

More interestingly, duck egg is used instead of chicken

There is a story behind it!

Well, Foochow in China lives by the sea 

and their livelihood depends 

on fishing

While the men are getting ready to go out to the sea

the ladies started cooking this dish

to eat together as a mark of 

REUNION

and for 

PEACE and SAFETY 

In Foochow, "Lonn" is egg

"Tai Ping" is Peace and safety

when put together it means Peace & safety for the trip

But why duck egg?

In Foochow, duck egg is called "Ark Lonn"

"Ark Lonn" in Foochow, 
also means suppress the storm & waves in the sea

So, they chose to use duck egg 

for

similarity in sound

and 

purpose accomplish!

Of course

eating the eggs this way 

can be very dry

For this reason,

Tai Ping Lonn comes with soup 
since Foochow people loves soup dishes

To them

this is a luxury

because oil is used to fry the eggs

other times

they just poach them

If you are interested

I would like to share with you this recipe

Tai Ping Lonn

duck eggs, hard boiled (of course you can use chicken eggs)

chinese long cabbage, cut

carrots, sliced

spring onions, cut to 1" length

pork, either slice or minced

chicken stock, or granules

shallots

salt & pepper to taste

1. heat some oil in the wok 

2. fry eggs, turning often so that all sides get browned, remove

3. fry shallots until fragrant, remove

4. add pork slices if used & fry, add enough stock for soup

5. when boiled, add vegetables

6. when vegetable is soft, add fried eggs and fried shallots

7. salt & pepper to taste, serve

Note: If use minced pork like me, 
           mix it with salt & pepper & corn starch

           and add to the soup while the vegetable is boiling

ORANGE CHIFFON CAKE

Chiffon Cakes

are widely baked among the bloggers

There are so many recipes

in the Facebook

I have adapted this recipe from

Nasi Lemak Lover

Orange Chiffon Cake

3 egg yolks

10g sugar

20g corn oil

45g orange juice

5g orange peels
5g honey or syrup
55g cake flour, sifted

3 egg white
40g sugar
1/8 tsp cream of tartar or 1/2 tsp lemon juice

1. beat egg yolks with 10g sugar
2. add oil, orange juice, orange peels and honey
3. fold in sifted flour in 3 batches & set aside
4. whisk egg white, add cream of tartar, then add 40g sugar gradually
5. beat until stiff peak
6. add 1/3 meringue to egg yolk to combine
7. add the remaining meringue in 2 additions, fold to combine well
8. pour batter into ungreased 6" round cake pan. 
9. tap pan on working table to remove trapped air bubbles
10. bake in preheated oven 170"C for 35-40min at lowest rack

6 HERB SOUP

六味湯

六味湯
This is an appetizing

and clear soup

with 6 herbs 

as shown in the photo below

The following has an additional item:
 sar shen.

  

It is good as a dessert
by adding some barley pearls to boil together.

When ready, sweeten it with some rock sugar

This is good for the little ones in the family

as it helps to increase appetite 

6 herbs soup

(can be bought in ready packet from a chinese medical shop)

15g huai san

25g dried lotus seeds

30g yu zhu

15g see sud

25g pak hup

15g longan

1 chicken thigh

2 chicken feet

1) rinse the herbs & put into a double boiler or slow cooker

2) add chicken thigh & feet

3) add enough boiling water

4) double boil for 2-3 hours

5) serve

FOOCHOW TUAI WON CHAR

大碗炒

Tuai Won Char

in foochow

simply means "Big Bowl Fried Vegetable"

This is a common dish

in the Chinese Community

but 

different dialects

have their special ingredients added if I am not wrong

Foochow ancestors

live by the seaside

so the ingredients automatically include seafood

like prawns, sea cucumber and cuttle fish

Another must have

is the fried bean curd skin and glass noodles

As for other

types and amount of ingredients put in

varies according to availability 

during that time

This dish is served

during celebrations especially Chinese New Year

where there is abundance of food 

To get a taste of all food available

simply put them together

and

present it in a big bowl

so

everyone can pick what they want to eat 

from this big bowl 

during family re-union

A great idea isn't it?

Tuai Won Char

green leafy vegetables (I use chye sin flowers)

chinese long cabbage

carrot, sliced

prawns

cuttle fish (I use sea cucumber)

dried bean curd skin (DO NOT WASH)

glass noodles, soaked & drained

black fungus, soaked & shredded

mushroom (I use dried ones, soaked & shredded)

gingko nuts

pork, sliced or minced

shallots, shredded

2 slices of ginger

oyster sauce

pepper & soya sauce 

1) heat some oil in the kuali, fry dried bean curd, remove 

2) add shallots & fry till fragrant, remove

3) add ginger slice and fry until fragrant

4) add pork, carrots, mushrooms, black fungus, gingko nuts & fry

5) add prawns, cuttle fish and the rest of the vegetables

6) add water & let cook until ready

7) add the remaining ingredients, fried bean curd skin & fried shallots

8) add oyster sauce, soya sauce & pepper to taste

9) serve hot

HEALTHY BLACK RICE DESSERT

Healthy 

Black Rice 

or Purple Rice Dessert

Much has been said in a program series 'Healthy 123' in Astro

about the function of our kidney

and

that it needs to be well looked after

Many of the food for strengthening the kidney 

are black in colour 

and these includes black beans, black fungus, black rice etc

This is one dessert that they recommended

for such purpose

The ingredients are laid before you

Healthy Black Rice Dessert

black rice or purple rice (soaked at least 4 hours)

some red dates

some wolfberries

few slices of lotus roots

tea (use red tea bags to brew)紅茶

brown sugar, to taste

1. wash purple or black rice and soak for 4 hours 
2. make a tumbler of tea with one or more tea bag紅茶
3. pour rice & rice water into a pot, add the rest of the ingredients
4. add enough tea to boil porridge
5. bring to a boil, and continue to simmer until rice is soft
6. add more tea when the porridge thickens
7. when ready, add brown sugar to taste

COPYCAT BREAD TALK PORK FLOSS BUNS

If you are a lover of 

Pork Floss Buns

you will not resist these soft and bouncy buns

that are generously topped with pork floss

Biting into these buns,

the generous topping of pork floss taste so marvelous.

It does not feel dry at all

with the spread of mayonnaise layer 

right into the centre of the bun.

In fact

it gives a tint of sour from the lemon juice

and 

a faint sweetness from the condensed milk

The taste is so distinctive!

Special thanks to 

Joe, bakeforhappykids for the recipe

Copycat Bread Talk Pork Floss Buns

using semi-cooked dough method

makes 12 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

For Floss Topping:

1/3 cup mayonnaise

2 Tbsp condense milk

1 Tbsp lemon juice

1 cup or more pork or chicken floss

1 Tbsp each of roasted white & black sesame seeds

2 Tbsp shredded seaweed (optional)

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 12 equal portions (about 80g each) and mould it into rounds. Cover and allow to rest for 10min 
3. to shape, roll each dough into a flat oval shape. Roll them up lengthwise, seal the seam and both ends. Arrange on lined baking tray with seams facing down. Allow to proof for 60min until double in size
4. brush dough with milk and bake in preheated oven 180'C for 14min or until bun are thoroughly cooked
5. Transfer buns immediately to cool on rack

To assemble:

1. whisk to combine mayonnaise, condensed milk and lemon juice in a bowl

2. in another bowl, combine floss, sesame seeds * shredded seaweed

3. make a slit lengthwise from the top in the middle of each bun. 

4. spread a thin layer of mayonnaise mixture in the slit & on the entire top of bun

5. dip the mayonnaise coated surface into the floss mixture, press in to coat as much     floss as possible. Enjoy!

Notes:
1. Assemble only the number of buns to be consumed
2. store uneaten plain buns in airtight container at room temperature up to 2 days
3. these buns are best served warm

  

BENGGALI BREAD

Benggali Bread or Roti Benggali

is a traditional bread

enjoyed by Malay, Chinese and Indian.

My mom likes this Benggali Bread 

now otherwise known as Chinese Kopitiam White Bread.

Oval Benggali Bread

Special thanks to 

Cheryl Banaena for the recipe

Round Benggali Bread

Benggali Bread 

375g bread flour

200-210g water or milk

70g whipping cream or yoghurt

25g sugar

5g salt

5g yeast (reduce 1/2 if overnight proofing)

25g butter or oil 

1. all ingredients into the bread machine, bread dough cycle

2. leave overnight to retard, if not let rise for 1 hr at room temperature

3. bring to room temp. to rise, punch down.

4. roll & fold to shape into 2 loaves

5. leave to rest for 60min at room temp.

6. sift flour over buns & slash buns for design

7. bake in preheated oven 175'C for 45 min

Soft & spongy Texture

Notes:

1. make sure the bread is baked till well done. 
2. Good bread must be spongy and bouncy, never doughy, gluey and gummy

3. can be shaped into round or oval free standing bread
4. sprinkle with flour & slashed for better look
5. with added fruits if preferred