Friday, May 22, 2009

Cha Siew Bun

I have left over char siew filling from making the bao, so made some bread with a recipe from this book (孟老師的100道面包), I proof the dough for 45min i.s.o. the 60min in the recipe, so the bread turn out quite small yet its still turn out very soft and nice.

A. 200g Bread Flour
20g Cake Flour
25g Sugar
¼ tsp salt
3g Instant yeast ( ½ tsp + ¼ tsp)
15g Milk powder
25g egg
115g Water

B. 15g unsalted butter

C. Sesame seed

A. 200g Char Siew
1 tbsp oyster sauce

B. 1 tbsp sugar
1 tsp dark soy sauce
1 tbsp sesame oil
1/3 cup water

C. 1tbsp corn flour
2-3tbsp water

1. Cut the char siew into small cubes; mix in the filling ingredient C into corn flour solution and set aside.

2. Add a little oil into wok, add in char siew pork cubes and oyster sauce and fry till fragrant, add in the filling ingredient B and let it bring to boil, stir in the corn flour solution, remove from wok into a plate and set aside and let it cool.

1. Mix ingredients A in mixing bowl till well combined, use slow speed to mix till ingredient become dough, then switch to medium speed and mix into smooth dough.

2. Add butter using slow speed, switch to medium speed and mix into smooth dough.

3. Place dough in bowl and cover with cling wrap, proof for 60min.

4. Divide dough into 8 portion, roll into ball, rest 10min, wrap with filling, place dough on baking tray and rest for 15min. Place the each bun about 2 cm apart.

5. Brush with egg wash. Sprinkle some sesame seed on top.

6. Bake at preheated 170°C oven for 15 min.

Char Siew Bao

Did this bun for last Saturday's breakfast, but this recipe is not so good as the bun skin turn out quite dry, maybe because the recipe didn't add any shortening. Recipe of filling will be posted in the next post(char siew bun).

Monday, May 18, 2009

Mix Vegetables ( Luo Han Zai)

There were a pack of black fungus(mu er) in the carboard, I like black fungus but I know no one will like it if use it to cook soup, so do a stir fried dish by mixing it with some cabbage, a few mushroons, glass noodle(tong fen), fried bean curd and a couple of chopped chillies, also add some salt and vegetarian oyster sauce to taste.

Grilled Chicken Wings

Did this dish for Randal, I didn't want to deep fried the wings, and I knew that Randal don't really like the stewed version, so I go thru some old recipe books and came up with this recipe.

6 mid-wings & 6 drumlets

Juice from half lemon
1 tsp salt
dash of black pepper
1tbsp cooking wine

3tbsp barbecue sauce
1tbsp dark soy sauce

1. Rinse the wings and drumlets, marinate the wings and drumlets with the marinade and place in fridge for 2 hours.

2. Arrange chicken wings on baking tray lined with aluminum foil. Brush with seasoning and transfer to preheated oven. Bake at 200°C for 20min. Turn over and brush with marinade. Continue baking for another 10min. Remove wings from baking tray transferr to plate. Serve.

Tuesday, May 12, 2009

Black Glutinous Rice Chiffon Cake

This is made from the black glutinous rice for making pulut hitam dessert. Learn this cake at Ms Valarie Kong's class sometime ago, I didn't follow her method of using the black glutinous rice, I use black glutinous rice flour which I bought it from KL last year.

Wednesday, May 6, 2009

Potato with Minced Meat Patties

There were some left over minced pork which was not really enough for dishes like wanton, so I mix it with some grated potato and create another dish. Idea of the dish was from yum yum magazine.

500g potatoes, peeled and grated
100g minced meat
half onion, chopped
1 egg yolk,
½ tsp salt
dash of ground black pepper
100g plain flour

Method:- Combined all ingredients and mix well. Form into small ball, flatten the balls and pan-fry in hot oil until golden brown. Dish and drain.

Monday, May 4, 2009

Fried Fish with Golden Garlic and Ginger

I thought fish is good for the kids, knowing that they hardly like fish dishes nowsaday but was craving for such fish dish, so just bought a small fish incase they do not like it but of cos I will cook dishes that they prefer. In the end, I was the only one enjoying it...

1 tilapia fish or any fish
2 cups oil for deep frying
2 tsp minced garlic
2-3 tbsp shredded ginger

1 tbsp oil
1 tbsp dark soya sauce
1tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
100ml water

1. Heat up oil for deep frying, deep-fry fish until golden brown and crispy. Dish and drain.
2. Put shredded ginger into same wok and deep fry till crispy, then add in minced garlic and deep fry till crispy. Dish and drain. Place garlic and ginger on fish.
3. Gravy: Heat up oil, add in the remaining ingredients and bring to boil. Remove from heat and pour over fish. Serve warm.