FOOCHOW ANGCHOW JIAN BIANG

福州煎饼

FOOCHOW JIAN BIANG

Recently when I was in Kuala Lumpur

my Brother in Law, Doa Ming

brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 

a Foochow Bao 

made of angchow chicken.

I love it so much that I started experimenting,

trying to come out with a better version,

hence this

Foochow Angchow Jian Biang.

It is crispy on the outside,

flavourful on the inside.

I love it.

The filling is juicy and delicious.

Here is the recipe if you are keen.

I started by cooking the filling first.

Filling

(A) 1 Tbsp plain flour

       100ml water

(B) 300g chicken meat, cut into cubes

      100g mengkuang, sliced thinly

      1 Tbsp old ginger, minced

      1 plant Chinese Celery

      2-3 Tbsp cooking oil

      1/2 tsp sesame oil

      2 tsp sugar

      2 tsp angchow

      1 tsp salt

      pepper to taste

Method

1) combine plain flour & water & cook to thicken.

     leave aside until required

2) heat up cooking oil, add ginger & fry until fragrant

3) add sesame oil and mengkuang, continue frying

4) add chicken

5) add angchow and the rest of the seasoning and continue cooking

6) some water may be added if it is too dry

7) when chicken is cooked, add the flour sauce to thicken

8) let cool until required

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6-8 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double, about an hour

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

PANETTONE II

Panettone

If you love sweet loaf with dried fruits,

you will love its

super soft,

mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to

Ng Mee Teng 

for sharing this easy recipe.

Panettone

(enough dough for 3 x 13cm mould
or 5 x 11cm mould)

(A) Sponge Dough

185g bread flour

1/2 tsp instant dry yeast

115g water

(B) Fruits

180g sultanas or raisins

40g rum or orange juice

100g mixed peel

(C) Main Dough

500g bread flour

1&1/2 tsp salt

115g sugar

1&1/4 tsp instant dry yeast

zest from 2 oranges

1&1/2 tsp orange juice

1&1/2 tsp pure vanilla extract

140g egg yolks (about 7 Nos)

120g water

115g butter, softened

Method

1) To prepare sponge dough 

     - mix all ingredients to form a dough

     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight

2) To prepare fruits

     - mix all and toss to coat

     - cover & leave overnight

3) Next day, into the bread maker 

     - add main dough ingredients and sponge dough

     - bread dough cycle 1.30 hours including proofing time

     - last 2 min, add soaked fruits 

     - remove dough and place in an oiled large bowl, cover & leave for 45min

     - after 45min, fold the dough onto itself from 4 corners (twice)

     - leave to proof a second time for 30min

4) transfer dough to a lightly floured surface and divide dough into 3 portions

5) shape into a boule and place into a panettone mould

6) cover & leave to proof for 2 hours

7) cut a cross on the top of the risen panettone 

8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly

9) remove panettone from oven and brush its top with melted butter.

10) leave to cool and enjoy

PAN FRIED DIMSUM BAO

Pan Fried Dimsum Bao

are crispy when served warm.

In Dimsum Restaurants,

these baos either have char siu or

shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',

the next day I made it!

I halved the ingredients in her recipe

(I want to make 6 baos only)
and
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

Filling:

150g roasted pork/char siu, cubed

1 big onions, chopped

2 tsp sesame seed

Seasoning

2-3 Tbsp gravy from char siu

or

if you do not have, mix your own:

1 Tbsp char siu or BBQ sauce

1 tsp sugar

1/2 tsp oyster sauce

1/2 tsp red yeast residue, optional

1/2 tsp corn flour

salt & pepper to taste

Method:

1) heat up 1 Tbsp oil and fry onions until fragrant

2) add char siu & seasoning

3) fry until dry, add sesame seed and dish up

4) leave to cool, divide into 6 portions

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy

SEA CUCUMBER DESSERT

Sea Cucumber
has long been used in Chinese Cooking,

Sea Cucumbers are expensive
and
it takes long time to prepare,
so they are mainly used in expensive dishes,
like braised sea cucumber,
sweet and sour sea cucumber
and
the famous Foochow Delicacy,
'Buddha Jump Over The Wall'

Recent discovery
is that Sea Cucumber is a good source of collagen.
so it has been introduced in many dishes.

Johanna Wong
recently introduced to us a tub of Sea Cucumber Tong Sui
which she bought from the local market!

It looks nice
and here I am with this simple recipe.

Sea Cucumber Tong Sui

1 small sea cucumber, soaked, softened and cleaned (cut into small pieces)

some wolfberries

some red dates

some dried longan

some white fungus (optional)

Method:

1) all ingredients into a double boiler, add enough water

2) double boil for 1-2 hours 

3) add rock sugar to taste

4) enjoy your collagen dessert

Note:

If you do not like the fishy smell of sea cucumber

you may like to add a few slices of old ginger 

MADELEINE

Madeleine
is a good snack because it is in small portion.

You can have it with or without
icing sugar on it!

It looks so much better with 'snow flakes', haha!

Sister Ding Mee Ling,
I would like to thank you
for the various sharing and guidance
starting from the time I know you through Facebook.

I have never tasted,
not to mention baking the Madeleine.

This is a easy recipe shared by Sis Ding Mee Ling
(Author:Shiokman Eddie)
and
the beauty of it
 is that I can make the batter 2 days ahead!

I was so anxious to try out the recipe,
so I baked it anyhow,
without the proper pans
using my little cup cake pans!

Madeleine

3 eggs

100g sugar

10g orange zest

5g lemon zest

120g self-raising flour

1/4 tsp salt

62.5g butter, melted

Method:

1) beat eggs and sugar until it turns pale 

2) add grated zest and salt, mix well

3) mix in flour and melted butter, until well combined

4) refrigerate the batter for at least 1 hour (up to 2 days)

5) lightly oil pan, and scoop in the batter

6) bake in preheated oven 180'C for 10-15 min until golden brown

7) cool madeleine slightly before removing from the pan

8) once cooled down, dust with icing sugar