Steamed Glutinous Rice in Lotus Leaf

This is one of Trenyce favourite dish among the dim sum dishes. Saw this recipe in Simply Her magazine(april issue) in a Saturday morning, looks easy, and tried made some with some little changes to make it taste better. Trenyce ate the first one when the first batch came out from steaming and she like it. :) But I think there still room for improvement..^-^

Ingredients
500g glutinous rice
1tbsp sugar
1 tsp salt
1 tsp chicken stock powder
400ml chicken broth (I use 400ml water mix with one tbsp concentrate abolone stock)
2 tbsp shallot oil
2tbsp vegetable oil
300g chicken thigh, deboned and diced (I use chicken breast because I bought the wrong meat :( )
10 dried chinese mushrooms, soake a few hours and drained, with stems removed and diced
50g dried shrimps, soaked for 15min
100g prawns, peeled, deveined and diced (I omitted this)
100g ham, diced (I omitted this)
4 dried scallops, soaked for 15min --steam for 10min (I steamed it to soften it abit)
4 dried lotus leaves, soaked for and hour and patted dry--available in chinese medical hall here
4 cooked egg yolks (forgot to buy so I omitted it)

Original recipe doesn't have the seasoning part...
Seasoning (I added the seasoning to improve the flavour of the meat, mushrooms etc)
dash of pepper
dash of salt
1 tsp cornflour

1tbsp oyster sauce
1tsp dark soy sauce
1 tbsp water


Method:
1. Soak the glutionous rice in hot water for 1 hour. Drain. (I soaked in tapid water for several hours)
2. Steam the soaked glutinous rice for 45min over medium heat.
3. Marinate the chicken meat with pepper, salt and cornflour.
4. Mix the sugar, salt, chicken stock powder, chicken broth and shallot oil evenly into the steamed rice. Set aside.
5. Heat the vegetable oil in a hot pan. Stir-fry the chicken meat, mushrooms, dried shrimps, prawn, ham,  oyster sauce, dark soy sauce and water for 3min over medium flame. Dish and set aside
6. Cut the lotus leaf into half, take a fistful of rice and place it in the centre of a lotus leaf. Pat it down. Place a dried scallop and a salted egg yolk in the middle of the rice.
7.Place 2 tbsp of the cooled chicken mixture onto rice. Top with another fistful of rice.
8. Fold the side of the lotus leaf towards the centre. Roll and tuck the ends into the fold. (I just roll and make sure the loose end was press against the plate and dont come off during steaming)
9. Steam for 8min over medium heat. (I steamed 15min to make the rice softer)

Siew mai

Have not made siew mai for a long while, made some for weekend's dinner per the kids request...

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).

Chee Cheong Fun (猪肠粉)

Sis-in-law gave me some chee cheong fun sauce months ago, she said its mum-in-law's creation, didn't get to try it till last weekend. Was up quite early, thinking it will not take a lot of time to do a few rolls of chee cheong fun for breakfast. I had done this recipe once, so this round the routine went on quite smoothly. The sauce is very nice, it goes very well with the smooth texture CCF, even without toasted sesame seeds added, still the snack was a delightful breakfast.

Recipe from Agnes Chang's book. The sauce in the recipe is not the one shown in the picture.

Bought the tray as show from Daiso, I use it to steam CCF, although its not very big, as long it fits my wok and the steam batter were easy to handle, I'm happy;)

Ingredients:

Batter: (Mixed and Strained)

160g rice flour
2 tbsp tapioca flour
1 tbsp tang mein (wheat starch)
900ml water
1 tsp salt
1 tbsp oil

Gravy sauce:
1 cup water
4-5 tbsp hoisin sauce
1 tsp sugar
1 tsp oyster sauce
sesame oil
pepper


Method:
1. Prepare steamer, prepare 2 pieces of white cloth place them in a big bowl of water, place 1 piece of wet white cloth onto a rectangular tray with holes. Dilute 2 tbsp batter with 5 tbsp water, pour it into white cloth and let it steam for 3 min, this is to fill up the holes in the cloth, remove it and put it back into the water, do the same for the 2nd cloth.

2. Put 1 cloth into the tray, pour 1 scoop(I use the soup scoop) of batter to form a thin layer on the cloth. Steam with high heat for 3-5 min until cooked.

3. Brush a little oil on a clean table top (I use a large serving tray), remove cloth and invert the cooked batter on the table (or tray), carefully remove the cooked batter using a scraper and roll up as chee cheong fun. Place on serving plate and pour some gravy on top.

4. Put all the ingredient for the gravy sauce in a pot and bring to boil.

 

Chicken Pau

My friend told me about the link in Hugbear's blog so I tried it last weekend for breakfast, I hardly practise making pau so my pleated skill is lousy. I followed the chinese recipe linked in the blog and use filling in Agnes Chang's book. This pau is huge, was surprise to see the size of it the moment I open the steamer cover. The pau skin is very nice and soft.

For the pau skin and method, can follow hugbear's blog. The recipe yields 12 huge paus.

Filling:
300g chicken, cut into small pieces
1tsp ginger and shallot juice
½ tsp salt
1tsp Chinese cooking wine
2tbsp light soya sauce
1tsp sugar
¼ tsp pepper
1tsp chicken stock granules
3tbsp water
1tsp sesame oil
1tbps fried garlic oil
2tbsp diced spring onion (I didn't manage to get it at the time of marinating)
1tbsp corn flour
(original recipe also add some chopped yam bean (bang kuang))

Method:
Filling:
Mix all ingredients, stirring in one direction and chill for 3-4 hours before using.

For each pau skin, I added 1 tbsp plus a little bit more of filling then wrap it. Place it on a plate or steam tray lay with pau paper. Rest the pau for 15 min. Steam over medium heat for 15-20min. Serve warm.

Mantou

Last sunday I feel like eating mantou, so use my bluesky breadmaker and made this plain mantou, within 1 hour I have hot mantou for breakfast...





Ingredients:

500g plain flour
50g caster sugar
5g instant yeast
8g baking powder
220g water

Method:

1. Add the ingredients into bread maker. Set to Dough function, when the machine stops moving means the dough has gone to proving stage, use another timer and set it to 15min.
2. When the dough has proof to 15min, remove dough from bread maker. Roll the dough into thin retangular shape. Roll it up into a swiss roll.
3. Cut the dough into about 30g per portion, place it on plate and let it rest for 15min.Steam dough for 8-10min. Serve warm.

Siew Mai

Did this dim sum dish again with the intention to practise perfecting the wrapping of the dumpling. Randal like it so much that he ate about 10 pieces within a few minutes...LOL. This time I use Leong Yee Soo's recipe with a little modification.



Ingredients:
A)
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion

B)
250g minced pork
100g prawns, shelled, deveined and cut

some chopped carrot
square egg skin (wan tan skins), obtainable from local supermarket


Method:
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.

2. Cut off the four corners of the egg skins. Place about 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon some chopped carrot on the top as garnish.

3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.

Char Siew Pau

My first attempt on char siew pau...haha...looks ugly, taste was ok. Need to practise more on pleating the pau in order to get a much nicer similing pau. Next time will attempt to make the dough starter version.

Ingredients:
Dough
A.
4g yeast
160g water

B.
280g Hong Kong flour
120g corn flour
80g sugar
40g shortening

C.
10g baking powder

Filling
A.
200g Char Siew
1 tbsp oyster sauce

B.
½ tsp salt
1tbsp sugar
1tbsp dark soy sauce
1tbsp sesame oil
1/2cup water

C.
1tbsp corn flour
2-3tbsp water

Method:
1. Mix the dough ingredient A together till dissolve, add into dough ingredient B and mix till well combined, form into a smooth and elastic dough, place in a bowl cover with a piece of wet cloth and let it rest for about 1 – 1 ½ hour.

2. Add dough ingredient C into the proved dough and mix till well combined, let the dough rest for 15min.

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

4. 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.

5. Divide the dough of step 2 into 30g smaller dough, roll into a disk shape, wrap the char siew filling, wrap it up and place it on a piece of paper.

6. Place the char siew pau in a steamer, steam over medium high heat for about 10-12min.