RED CHILLY PASTE / BOH

RED CHILLI PASTE

Ingredient 
400 g Fresh Red Chillies
1 tbsp salt

Direction 
Heat up a wok and add 4-5 tbsp cooking oil.
Add in blended chilly paste.. keep on stirring, add in salt.
Keep on stirring until aromatic and you may notice the paste slowly thickens.
Dish up. Cool down completely before storing in an air tight preferably jar container.

TIP
I am using a heavy duty blender to blend my red chillies since I have a heavy duty blender.
These blenders doesn't need to add any liquid and they blends perfectly smooth.
If you do not have heavy duty blender.. you may add just sufficient water so long the blender is able to blend the chilli. The lesser water the better.
By making Red Chilly paste.. it come very handy during cooking, Just use them when in need.

Notes:
You may also use dry chillies which will always give you a deeper aroma flavour, but you need to soak in hot water prehand before blending.
OR combine both of them. The choice is yours.

BREAD - LOAF BREAD

LOAF BREAD 

Ingredient
325 gm All purpose flour.
25 gm sugar
1 egg
1 tsp salt
1.5 tsp  yeast
180-190 gm water ( Estimate + & -)

20 gm shortening/butter/corn oil


Direction 
Combine Ingredient,  mixed using hand knead roughly until a dough ball is formed.

You may find it very sticky ..continue to knead with your hands till you reach a smooth  soft round dough then add in oil continue to knead till smooth and well combine.

Set aside to rise to double (mine take around 50 minutes -1 hour)

Brush some oil in a mixing bowl, place the dough inside to rest, wrap with plastic wrap ....allow it to rise until double.

Remove dough and gently deflate the air from the dough, kneading until soft and
fluffy. If you can stretch without tearing then the dough is ready. (This ia window pane stage)

Shape into rectangle shape to fit into baking pane, wrap with plastic wrap. Set aside to proof until double and they are ready to bake.

Preheat Oven
Preheat    - 10 minutes  160c temperature
Bake for  - 40 minutes  190 c temperature.

Note
I am using 6 x 4 x 3 inches baking tray 

SWEET POTATO LOTUS PASTE PAU

a

SWEET POTATO LOTUS PASTE PAU 

Ingredients:

250 g Hong kong pau flour 
100 g sweet potato puree (steam sweet potato and mash into puree.) 
15 g full milk powder
60 g castor sugar 
1 tsp instant yeast
100 g water (estimation is required if it is too dry add 1 -2 tbsp water too wet sprinkle some pau flour)
1 1/2  tsp corn oil

Direction 

1 )Mixed all the above ingredients, hand knead till become a dough.
2) Add the corn oil  lastly mixed till smooth.
3) Set aside to rest for 15 minute.
4) Release air and knead till smooth and divide the dough @50 gm each.
Roll out into round shape and add @30 g each  lotus paste fillings, pleat and seal.
5) Set aside to proof till double the size estimate 30 minutes.
6) Steamed the pau on medium -high heat around 10-15 minutes.
7) Serve hot hot with chinese tea or coffee.

Note:
The amount of water may varies due to how wet/dry your sweet potato puree is.
Estimation is required if it is too dry add 1 -2 tbsp water too wet sprinkle some pau flour.

Do not open the lid during steaming process.

Steamer must be boiling hot 

For excess pau you may always frozen and thaw/re steam until needed.

30 g each Lotus Paste

Pau must be fluffy and firm even before steaming like this

Before steaming 

CRISPY CURRY PUFF

CRISPY CURRY PUFF
Ingredient A

• 250 g wheat flour 
• 40 g tapioca flour 
• 40 g rice flour 
• 1 tsp salt
• 1 tbsp sugar

Ingredient B

• 50 g hot cooking oil
• 30 g Crisco brand  shortening

Ingredient C For frying 

• Sufficient cooking oil

Assembling Pastry (do adjust fillings just to fit into the dough and seal)

•      @40 g each for the pastry 
•      @30 g each for  the fillings. 

• Flatten and rolled out dough using a rolling pin and mold into round circle shape.
• Place round shape dough on a curry puff plastic mold . 
• Lightly tap tap the dough on the rim of puff mold to secure them from sliding down.
• Add in fill fillings, close and fold the mold 
• Remove excess dough . 
• Remove from the mold. pinch to seal and lastly pleat.
• Repeat until complete.

3. Deep fry using medium heat until golden brown and served.

Note:

• This recipe makes estimated 12-13 pieces 
• Use medium heat for frying to avoid

CRISPY CURRY PUFF FILLINGS

Ingredient for fillings

• 200 gram chicken fillet (breast portion) cut into small cubes)(Optional)
• 3 tbsp Baba's brand chicken curry powder,
• 3 tbsp vegetable oil
• 1 stalk curry leaves

• 1 big onion minced 
• 3 cloves garlic, minced
• 2 stick cinnamon stick
• 2 star Anise
• 4 cardamons
• 5 cloves

500 gram potatoes, cut into small cubes (bring to a steam/boil to soften)

Seasoning

• 1 tsp salt
• 1 tbsp sugar
• 1 tsp chicken granules

1/2 cup water (estimated + & -)

Direction
Heat up 3 tbsp veg oil in a wok add in onion, garlic to saute till lightly brown.

• Add in cinnamon stick, Anise,clove and cardamom, curry leaves keep saute till fragrant.
• Add in chicken fillet, curry paste keep frying till fragrant.
• Add in boil potatoes.
• Add in seasoning taste (or according to own preference)
• Add water little by little to the side of the wok, as it is about to thicken and dry, keep adding water till finish then allow simmer and slightly thicken.

Dish up an set aside to cool.

Steps by step - preparing the dough 

Add in water little by little,  continue to knead until smooth .

A round smooth dough that doesnt stick to your palm, that' s what we are looking for

Roll each dough into a round ball ready to shape into round shape .

Step by Step folding  curry puff

Flatten and rolled out dough using a rolling pin and mold into round circle shape.

Place round shape dough on a curry puff plastic mold . Lightly tap tap the dough

 on the rim of puff mold

This is how the it looks like after being mold.

Pleating complete

CHINESE PU-ERH TEA LEAF EGG

I was often attracted and will follow the trail by the tea and spice fragrance when I walked and pass by the Chinese Medical outlets in the shopping mall. So today I  home make our own Tea leaf eggs and wala..no regrets. Love the fragrance and enjoy starring at the marble effect of this egg.

CHINESE PU-ERH TEA LEAF EGG

INGREDIENTS
10- 15 eggs
6 cups water

SEASONING 
5 tbsp soy sauce
5 tsp chinese pu-erh tea leaf
5 stick cinnamon
5 star anise
5 cloves
1 tsp Chinese five-spice powder

DIRECTION 
Using a slow cooker bring water to a boil and add in seasoning.
When it starts to boil slow add in eggs.
Using high heat to simmer. When the water starts to simmer lower down to low heat and continue to simmer for 2 hours or longer as per own preference.

Note:
 I would normally use the back of a spoon to gently tap the eggs so the egg shell cracks.
Tap them when you notice they are already harden and cook.
Add in sufficient water so they won't dry out.