Wednesday, March 28, 2012

Fried Pearly Buns 珍珠煎包

Have the urge for bun and glutinous rice, yet you can't satisfy both at the same time? So here I am to introduce you the recipe that you can eat bun and glutinous rice at one time and with one bite to satisfy your craving.

I  find that the bun skin is rather too thin. In my next attempt I will make the bun thicker  to 30 -35 g each or reduce the amount of the glutinous rice.

Recipe: Adapted from Y3k - Steamed Bread by Coco Kong.

Ingredient for the bun (skin):
A)1 teaspoon instant yeast,
70g water (mixed just prior to using)
B)  125g pao flour,
 teaspoon icing sugar;
 1 teaspoon shortening (Crisco)

Ingredient for filling:
C):  100g glutinous rice (soak for 1 hour, drain, mix in 1/2 tsp of salt, steam till cooked)
D): 3 tbsp diced mushrooms (from 2 pre-soaked mushrooms)
     1 Chinese sausage (Steam till cooked, peel off skin, diced)
E): 100g  chicken thigh  (without skin and bone), diced
      some sesame oil
      1 tsp soy sauce
      dash of pepper
      dash of chicken stock granule

1) For the filling: Heat up oil in a wok, stir-fry  ingredient (D). add in  ingredient (E), fry chicken till cooked. Then mix in ingredient (C) toss well. Dish up and leave to cool. Divide into 8 equal portions (about 36g each).

2)  For bun (skin): Combine ingredient (B) in a mixing bowl.  Add in ingredient (A), mix well. Knead the dough becomes smooth and soft. Cover with a piece of cloth and proof for 30 minutes. Divide dough into 8 equal portions ( about 25g each).

3).  Roll method 2) into round, then flatten it. Ensure centre has a slight bulge. Wrap in filling, gather edges, seal opening and seam face down on a piece of grease-proof paper (cut  into3cm x 3cm).  Repeat the same for the rest. Cover and proof  for 30 minutes.

4) Steam for 3 minutes or till cooked over medium heat.

5) Discard paper, pan-fry the buns (pau or bao) in a non-stick pan with a little of oil till golden brown on both sides. Serve.

6) Enjoy!

Tuesday, March 27, 2012

Stir-Fried Long Bean And Eggplant

This is a simple dish and uses commonly found ingredients. The magic lies with the dried shrimps which
adds a fourth dimension to the dish !

Ingredients:( for 2 persons)
2 tbsp dried shrimps, soaked and drained
1/2 tsp diced garlic
40g minced pork
80g long beans, cut into 3cm length
100g eggplant, cut into 3cm length wedges

1/2 tsp fermented soya bean paste (豆酱)
1/2 tbsp light soy sauce
1/4 tsp sugar (please adjust to your taste)
60g -70g water

1)  Heat up oil in a wok, fry dried shrimps until crispy. Dish up and leave for later use.

2) Quick-fry or par-fry  (see note below) long beans and eggplant in a deep oil frying  pan for 1 minute. Dish and drain.

3) Leave some oil  in the frying pan, fry garlic until fragrant, add in ingredients (2) and seasoning continue to stir-fry at high heat until well mixed. Cover with lid and simmer for 5 minutes.

4) Add crispy dried shrimps and mix well. Dish up and serve.

Note: a) par-fry means you need enough oil to cover the ingredients and cook for very short time just  partially cooked.
 b) Also means run ingredients in hot oil.

Monday, March 26, 2012

Braised Spare Ribs with Fermented Bean Curd

Recipe: Adapted from hoho hojiak! Hawkers' Fair by Chef Alan Kok

500g spare ribs, cut into small pieces
2 cups oil for deep-frying
5 slices ginger, remove skin
5 pips garlic, remove skin- diced
50g bean bean curd knots, soak for 5 -10 minutes
800ml water ( I only used 700ml water)

fermented bean-curd
1 cube fermented bean-curd
1 tsp sugar
1  tsp Shaoxing wine
1 tbsp corn flour
1/2 egg

1 tbsp oyster sauce
1 tbsp light soy sauce                                                            
2 cubes fermented bean-curd
1 tsp sugar
bean curd knots
Dash of pepper

1)  Marinate spare ribs with marinade for 2 hours.  Deep-fry in hot oil until brown.. Dish and drain.

2)Heat 1 tbsp oil in a wok, fry sliced ginger and diced garlic until fragrant.  Add in all ingredients, seasoning and bring to boil.  Lower the heat and simmer for 30 minutes or until spare ribs are tender.  Dish up and serve.

Friday, March 23, 2012

Black Sesame Chiffon Cake

Adapted from 美味糕点新主张 by 薛妃娟

You need 2 nos  17cm chiffon cake tin.
(I baked in a 24cm chiffon cake tin)

80g fresh milk
40g corn oil
2 tsp rum
100g low protein flour (I used Top flour)
100g egg yolk

30g black sesame powder
15g roasted black sesame seeds

240g egg white
120g castor sugar

Preparation work:
~ a) sieve low protein flour.
~ b) mix fresh milk, corn oil and rum in a same container.
~ c) Put the roasted black sesame seeds into a plastic bag, and crush it with a wooden rolling pin .

Method: (preheat oven to 170 - 180 degree C)
1)  Whisk egg yolk,  add in b) and mix well.

2)  Pour sifted flour into mixture (1)  mix well, and add in black sesame seeds and black sesame powder, mix till well blended.

3) In  a clean, grease-free bowl, beat egg  whites for a few seconds until frothy, add 1/3 of sugar, then beat hard until soft peaks form when the the whisk is raised.  Beat the remaining sugar a tablespoon at a time and beat  just until stiff not dry, shiny peaks from.

4)   Take 1/3 meringue (method 3) and mix into black sesame batter.

5)  Pour method (4)  into egg white mixture, use a spatula or large whisk, gently  fold in the mixture, scraping the bottom and sides of the bowl, until just well blended.

6) Pour into the chiffon cake tin and bake for 30- 35 minutes or until an inserted skewer emerges clean.  Remove from the oven and immediately turn upside down, and leave to cool completely.  Cut around the cake with a thin-bladed knife to release.

Wednesday, March 21, 2012

Indonesian Curry Prawns -印尼咖喱虾

It is really yummy.  It is so yummy that 3 of us savour up the last drip.

Recipe:  Adapted from 好好吃!大牌档菜 by Chef Alan Kok

600g medium-sized prawns
2 cups oil for deep-frying

Spice (ground):
3 shallots
1 pip garlic
6 red chillies
2 stalks lemongrass (serai)

5 tbsp thick coconut milk (santan)
200g water

1/2 tsp salt (I put 1 tsp)
1/2 tbsp sugar
1 tsp fish sauce ( I put 2 tsp)
2 tbsp dried shrimps >chopped, deep-fried until crispy
2  kaffir lime leaf - shredded

1) Deep-fry prawns in hot oil for 1/2 minute. Dish and drain.
2) Leave some oil in wok, fry the grounded spice until fragrant. Add  coconut milk, water and continue to cook until the gravy has thickened.  Add prawns, seasoning and cook for few minutes. Dish up onto the plate.  Sprinkle crispy dried shrimps and shredded kaffir lime leaves.
3) Serve with  rice. Enjoy!

Tuesday, March 20, 2012

Tuna Bread

Recipe:  Adapted from Meng Lao Shi's100道面包 -(Straight Dough Method)

A)Ingredients: (Makes 5)
150g bread flour
50g low protein flour
15g Castor sugar
1/4 tsp salt
1/2 tsp instant dry yeast
50g whole egg
70g  water (room temperature)

B) 15g unsalted butter (room temperature)

C) Filling:
1tsp salad oil
50g diced big onion
100g canned tuna  flakes (any brand, drain)
1/4 tsp black pepper ( adjust to your taste)
1/8 tsp salt                 ( adjust to your taste)
35g mozzarella cheese

1) Combine all ingredients A, beat at low speed till an  almost smooth dough is formed.
2) Add in butter beat at medium speed until the dough becomes smooth and elastic.
3) Place the dough into a container, cover with a piece of damp cloth or cling wrap, leave it to prove for 80 minutes.
4)Filling: Heat up oil, stir-fry diced onions until fragrant, remove from heat, add in the remaining ingredients, except cheese. When cool add in cheese and mix well.
5) Divide dough into 5 equal portions, roll into balls. Cover with a piece of damp cloth and rest for 10 minutes. Flatten each dough, spoon filling in the centre of each dough round,  and gather up edgess, twisting together and pressing to seal.  Place on paper baking cups. Repeat the rest. (You may do your own desire shapes and patterns).
6) Arrange them onto the baking tray, brush with egg-wash, sprinkle with sesame seeds. Rest for 30 minutes.
7) Bake in a preheated oven (190 degree C) for 18 minutes.
8) Enjoy!

Sunday, March 18, 2012

Cheese and Cranberry Loaf


Always like to follow 孟老师’s recipe because her recipes always guarantee a satisfactory product, and tasty to such extent that justifies repeating the recipe.   

I am happy with my finished product. The bread tastes good and fragrant even when eat it without spreading any jam or butter on it.    


A) sponge and dough method (中种发酵法):
160g bread flour
1/2 teaspoon of  instant dry yeast
1 egg yolk (18-20g)
80g water (room temperature)

B) Main Dough (主面团):
40g bread flour
20g Castor sugar
1/4 teaspoon salt
10g milk powder
10g cheese powder (I used coconut powder as I do not have cheese powder)
20g water ( room temperature)

C): 10g unsalted butter
       50g chopped dried cranberry ( original recipe calls for raisins)

D): Cheese topping:
75g cream cheese
20g sugar powder
20g egg yolk
10g low protein flour 

E): 50g almond flakes

1) Combine A) ingredients and knead to form a dough. Cover with a piece of damp cloth and rest for 90 minutes.(you need not form a smooth and elastic dough).

2) Combine method 1) dough with B) ingredients. Beat at low speed, then use medium speed to beat the dough becomes smooth. 

3) Add in butter continue to beat at low speed till the dough becomes smooth and elastic (stretchable), add in chopped cranberry, mix well (at low speed).

4) Place the dough into a container and cover with a piece of damp cloth or Cling Wrap for second proofing for 60 minutes.

5) How to make Cheese topping:
Combine softened cream cheese (at room temperature) with sugar powder, whisk till sugar dissolves. Add in egg yolk, mix well and lastly add in flour mix till well combined. Take out the dough and roll into a ball, cover with cling wrap and rest for 15 minutes.

6)Roll dough into a 20 x 20 cm square. Roll it up like how you would make a swiss roll and place into a greased baking pan or a non stick baking pan (21.7 cm x 9.3 cm x 7.7 cm). Cover and rest (final proofing) it for 60 minutes.

7) Spread the top of  the well-fermented dough with cheese and then sprinkle almond flakes. Bake in a preheated oven (190 degree C) for 30 minutes. Remove bread from the baking pan immediately and leave to cool on the rack.

Saturday, March 10, 2012

Sweet Potato Bun with vegetables

I have this recipe with me for a long time.  This is a vegetarian food. It does not have onion, garlic, meat, dried shrimps and egg in the filling. It is a healthy food. As it is a pure vegetarian food , you must not have high expectation on the taste. However, it still tastes as as good as the commercial buns.

The good point  about this bun is when you leave them at room temperature the bao skin still stays soft. Moreover, it  is  not  sticky while eating.

Recipe: adapted  from Y3K PAUS  by Coco Kong.

Ingredients: (makes 14 )

A: (mixed just prior to using) 2 teaspoon instant yeast + 100-120ml water. (see Tips below)
B: 280g Pau flour 
     100g icing sugar
      20g shortening
      160g sweet potato (peeled>steamed>mashed while hot)
      1 teaspoon double-action baking powder

200g cabbage (shredded)
100g carrot (shredded)
200g yambean or sengkuang (peeled, shredded)
200g long beans (I used french beans), diced

1.1/2 tsp salt
2 tsp mushroom seasoning powder
3 tsps light soy sauce
1 tsp pepper

For thickening: Mixed together
2 tsp cornflour, 100ml water

Material needed:
14 flattened paper cup liners or 4cm x 4cm grease paper

1. For  filling: Heat up wok with one tablespoon of oil, add in ingredients for filling and seasoning, fry until cooked, add in thickening, fry  and  mix well. Dish up,  leave to cool. Divide into 14 equal portions (about 50g each).

2. For dough : Combine ingredients (B) in a mixing bowl .  Add ingredients (A), mix well (please see tip below). Use hand to knead for 2  minutes till dough becomes smooth and soft. Cover with a piece of damp cloth,  rest for 30 minutes. Divide into 14 equal portions (about 48g each).

3, To shape:  Roll No.2 into a round shape and then flatten it, ensure centre is thicker than the sides (circumference), place in 50g of filling,  seal opening and put it facing upwards on flattened paper cup liner  . Repeat the rest till finished. Cover with a piece of damp cloth, rest for 30-40 minutes.

4. Steam over medium heat for 10 minutes or till cooked . Serve and enjoy, accompany with a cup of  hot coffee........ ......

My gentle reminders:
Tips:Remember to reserve 20ml water. It means 100ml water mix with 2tsp instant yeast. Add in  20 ml water gradually in the process of  kneading.  If the dough is wet enough to form a pliable dough, you may stop adding the rest of water.

Note: 1) Paus or bao means small buns.
           2) If you can't get Pau Flour, replace with Hong Kong  flour or superfine flour.

Saturday, March 3, 2012

Wholemeal Bread

200g bread flour
50g wholemeal flour
20g fine sugar
5g salt
5g dried yeast (not instant yeast)
25g egg
125g water
20g unsalted butter

1) Mix egg and water together, lightly beat.
2) Place sugar, salt, and yeast into mixing bowl, add egg mixture and blend well.
3)  Add flours into 2) and beat till a rough dough is formed.  Add in butter continue to beat till form a smooth and elastic dough.
4) Take out the dough and shape into round  and smooth ball, place into a lightly greased big bowl. Cover with a piece of damp towel and rest for 40 minutes.  Poke your finger in the middle of the dough, when you remove your finger,  the hole does not sink, that is the test of  a good fermented dough.
5) Punch out the gas and roll into round again. Rest for 5-10 minutes (cover with a piece of damp towel).
6) Use a rolling pin to flatten the dough into rectangular shape, and roll up to a long oval shape (2 ends are sharp).  Slash center and sides with a sharp knife.  Spray water on top and coat with oats and sesames seeds.  Leave to ferment for 40 minutes or till double in size. (cover with a piece of dry towel).
7)  Bake in a preheated oven at 190 degree C for 30 minutes.