Glutinous Rice Dumpling (Hokkien Bak Chang)

 

Glutinous Rice Dumpling

Preparing bamboo leaves 

• Soak bamboo and hemp leaves together for overnight. 
• Wash and rinse the next morning. 
• Wipe soak overnight bamboo leaves.

Ingredient ( To soaking)

• 1.5 kg Glutinous Rice ( Soak overnight or 8 hours)
• 15 pieces Mushroom ( Soak overnight or 8 hours )
• 150 grams Black Chick Pea ( Soak 1 hour)
• 25 -30 pieces Chestnuts ( soak 2 hours)

Braised Pork Belly (Using pressure cook)

Ingredient 

• 500 gm 3 layers pork belly ( Cut into chunk size)
• 1 cinnamon stick 
• 3 star anise

Seasoning for Fillings 

• 1 teaspoon Chinese five spice powder
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp chicken stock granules
• 1/2 tbsp sesame oil
• 1 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2oo ml plain water

Direction:

• Combine all the ingredient and marinate for 8 hours.
• Heat up a wok and marinated pork and mushroom with water. 
• Stir fry until well mixed for 5 minutes until the water boils. 
• Switch off the heat, transfer to pressure cooker continue to cooked  30-40 minutes.
• Dish up and set aside until needed. Best overnight. 

Preparing Glutinous rice 

Ingredient 

1.5 kilogram Soak Glutinous rice

• 8 tablespoon pork lard.
• 5 slices shallots
• 50 grams pounded dry prawns 

Seasoning 

• 3 tablespoons of oyster sauce
• 1 tablespoon chicken granules powder 
• 1 teaspoon five spice powder
• 1 tablespoon  salt
• 2 tablespoon dark soy sauce

Direction 

• Heat up a wok, add in lard, add shallots and pounded dry prawns saute.
• Add in glutinous rice, seasoning, stir  fry until well combine.  
• Taste according to preference. Dish up . 

Preparing the bamboo leaves

• Soak bamboo and hemp leaves together  overnight. Wash and rinse the next morning. 
• Wipe soak overnight bamboo leaves.

Wrapping

• Stack 2 leaves on top of each other. Ensure smooth side of the leaves are facing you.
• Focus on the center point and fold into a cone shape. 
• Add fillings, press it to firmly. Wrap leaves close towards the fillings to seal a cone shape. 
• Tighten both sides of the leaves ensure there should be a cone shape again and fold again. 
• Grip tight, using a string wrap it 2 round, ending and secure with a knot. 
• Trim off excess string and  leaves.  

Pressure Cook Glutinous rice Dumpling 

• Pressure cook for 45 minutes. It turns out good vs boiling . 
• (Depending on your own pressure cooker manual instruction)
• Close the lid and start my 45 minutes the moment my pressure cooker  stud pops up. 
• After 45 minutes remove and hanger to release excess water.

Dish and set aside 

Pork Lard 

Preparing Pork Belly with mushroom 

Marinated pork belly 

Soak Mushroom 

Heat up 8 tablespoon of pork lard or estimate according to your preference

Add in marinated pork belly 

Add in mushroom 

Stir fry until well combine wait for it to boil transfer to pressure cook

Transferring to pressure cooker

Pork Belly with mushroom 

Preparing Glutinous Rice

Fry combine until well combine for around 10 minutes.

Hemp string,  Crochet thread 

Ingredient for fillings

Seal both sides.

Fold inwards to make a cone shape

Grip firmly 

Mulberries Ice- Cream

 

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Mulberries Ice-Cream everyone must try!

Ingredient - Milk Mixture

• 100 g full cream milk powder
• 100 ml warm water)
• 100 grams sugar
• 1 egg

• 200 g  fresh mulberry (blend in a paste)
• 200 g whipping Cream (non dairy)
• 100 g fresh mulberry ( chop into chunks)
• 1 lightly beaten egg yoke
• Corn flour solution (1 tablespoon Corn flour + 3 tablespoon water)

Direction

• Blend Mulberry into a paste form. 
• Combine Mixed milk, sugar and warm water until dissolve.
• Heat up a saucepan using lowest heat and pour in milk mixture to dissolve. 
• Once you notice tiny bubbles at the side of the saucepan, immediately switch off heat.
• Slowly pour in the egg yoke drop by drop while you keep stirring until well combine. 
• Filter using a strainer and set aside to cool down at room temperature. 
• Once it is cold put in the freezer for 30 minutes to solidified. 

• In a mixing bowl whip whipping cream (from cold in fridge) until double. 
• Add in milk and mulberry continue to blend until well combine. 
• Transfer to a metal container bring to frozen.

• (1st: Freeze in freezer for 3 hours) then
•  2nd: Bring out to whip until double and frozen again best after 8 hours or overnight.
• There will be then ready to be serve.

Pumpkin Pau

 

Pumpkin Bao 

Ingredients:

250 g Hongkong  pau flour 
100 g pumpkin puree (steam and mash into puree.) 
15 g full milk powder
60 g castor sugar 
1 tsp instant yeast
60 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 well combine. 
3) Set aside to proof for estimate 30 minutes (or double it's size)
4) Release air and knead till smooth and divide the dough @55 gm each .shape into round 
5) Set aside to proof till double the size estimate 10 minutes.
6) Steamed the pau on high heat around 10 - 12 minutes.

Note: 

Please make adjustment of liquid and flour amount due to seasonality from
( temperature, humidity, manufacturing from different batch of pau flours you use.)

Estimation + & - is required if it is too dry add 1 - 2 tbsp water depending so adjust yourself.
If too wet sprinkle some pau flour

Chai Kuih

 

Chai Kuih 

Ingredients A

• 200 g Wheat Starch  ( Tang Mein Fun)
• 100 g Tapioca flour 
• 550 g  water (+ & -)
• 5 tsp oil
• 1 tsp salt

Method

• Sieve and combine wheat starch, tapioca flour in a mixing bowl 
• In a saucepan add bring 550 g water salt and oil and bring to a super hot boil.
• Pour boiling water on the flours slowly using a metal chopstick. 
• keep stirring combine until thicken and reach translucent light dough.
• Set aside to rest for 5 minutes because it is too hot to knead.
• Knead dough till well combine and smooth. Flatten and rolled out dough using a rolling pin.
• Roll dough into a circle shape @28g (estimated) and fill in the fillings.
• Wrap and pleat the edge of the skin tightly to any desire own preference shape.
  I am moulding to an angku mould. Dust the mould with tapioca flour knock knock away to remove excess flour. 
• Place the dough into the mould and press it down, flatten, pressing the edge firmly.  Knock mould a few times from left to right or top until the drop from the mould. When the dough has the correct texture and well dusted it will easily slide out.

To steam 

• Pre -Prepare a steamer with water to boiling stage and arrange the Chai kuih on the steaming tray. 
• Brush lightly with some oil before or half way it's ok.
• Steam for 10 -12 minutes or until the skin is translucent.
• Garnish with chopped spring onion, garlic and chilly sauce 
• That's it... Done...

Notes:

• Should  you feel your dough is sticky just pad pad some tapioca flour to get the right consistency just little will do so long it doesn't stick to your fingers
• My each dough is estimated @ 28 g each and fillings are around 1 1/2 tablespoon each
• You may roll for thinner layers as per own preference but too think will make it break. 
• Cover the dough with cloth before use could prevent it from hardening.

Fried Jicama Sengkuang 

Ingredients
400g Jicama (sengkuang)
3 tbsp Dried Prawns (Chopped in small pieces)
3 pcs Chopped Garlic

Ingredient - Seasoning 
1 tsp Maggi chicken granules
1 tsp dark soy sauce
Salt and sugar to taste
a few dashes as per preference
150 ml water (+ & -)

Method :
Wash and soak dried prawns for 10 minutes. Chop it coarsely.
Wash and shred Jicama (sengkuang)
Heat up 4 tbsp oil and stir in garlic,  Add in dried prawns and fry till fragrant.
Add in Jicama (Sengkuang) Add in seasoning B to taste.
Stir fry for about 5 mins and let it simmer till vegetable is cooked. 

Pandan Char Siu Bao

 

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Pandan Char Siu Bao 

Ingredient A

• 1 1/2 tsp instant yeast
• 1 tsp sugar
• 1 tablespoon warm water 

Ingredient B

• 400 g Hong Kong flour
• 60 g castor sugar
• 220 plain water (+ & -) (this may depend on the absorption from the flour)
• 2-3 drop pandan paste
• Instant yeast (from ingredient A)

Direction 

• Preparing the yeast - mixed all the ingredient A until dissolve
• set aside for 10-15 minutes proofing. 

• Mixed all the above ingredients B, hand knead till become a dough.
• Set aside to proof for estimate 30 minutes (or double it's size).
• Release air and knead till smooth.

• First divide the dough into 5 cylinder roll. 
• 3 plain dough into cylinder roll shape
• 2 pandan dough into cylinder roll shape

• Bind them close together and roll as one long cylinder shape.
• Divide the dough into approximately 10-11 and shape into a ball shape. @60 gram each.  
• Roll balls into a round ring and add the fillings. Center thick and sides must be slim.
• Pleat in a circulation motion from first pleat meeting the end of the pleat and seal firmly. 

• Set aside to proof till double the size estimate 10-15 minutes.
• Steamed the pau on high heat around 10 -15 minutes .

• Char Siu Pau's Filling 
• Ingredient for marinating 

•  400 g Minced pork belly 
•  2- 3 teaspoon sesame oil 
•  5 minced shallot
•  2 pip minced garlic 
•  2 cm pound ginger
•  150 water
•  1 tablespoon tapioca starch + 3 tablespoon water ( dissolved become solution.) 
•  3 tablespoon cooking oil 

 Seasoning 

• 1 tablespoon light soy sauce 
• 4 tablespoon dark soya sauce (Adjust as per preference) 
• 2 tablespoon of premium oyster sauce 
• 1 tablespoon chinese wine (Shaoxing wine)(Optional )
• 1 tsp sesame oil
• 2 tablespoon of sugar 
• 1/2 tsp salt 
• 4-5 dash of white pepper

Direction

• Heat up 3 tablespoon cooking oil in a wok.
• Add in minced pork stir fry ,Add in seasoning stir fry till fragrant
• Add cornstarch solution combine well and let it to simmer until lightly drier.
•  Dish up an set aside to cool.

Tomyam paste

Tomyam Paste

Ingredient A: To Blend into a paste using blender. 10 fresh deseed red chili 3 cm lemongrass (Using Upper white portion ) 2 cm galangal
10 shallots
5 garlic
1 1/2 tablespoon dry prawns 4 x 1 cm shrimp paste
5 young kaffir leaves (Stems remove) 100 -150 ml water

Other Ingredient

200 grams chili paste 6 tablespoon tamarind paste 2 teaspoon sugar 1 teaspoon salt 1 teaspoon chicken granules
6 tablespoon tamarind paste 2 teaspoon sugar 1 teaspoon salt 1 teaspoon chicken granules
1 tablespoon dark soy sauce
1 small cube of gula melaka 1 -2 lime 1/2 cups cooking oil

Direction Heat oil in wok, add the blended paste and chili paste.
Stir occasionally to prevent burn. Add tamarind, sugar, salt and chicken granules.

(adjust taste as your preference if you wish) Stir fry until oil separates. Dish up. Finally squeeze in fresh lime juice combine well. Allow it to cool before keeping in a air tight container

Note: You may use --Ready bought tamarind paste instead of tamarind pulp. You may -------Blend your own Chili paste/Boh using dry Chilies and blend yourself. I have kept in the fridge for 5 months so far or for longer best kept in frozen.

You can opt to add or not to add dark soy sauce they are just to make my paste looks better.

Thai Prawn Tomyam

 

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Thai Tomyam Prawn Soup

Ingredient 
10 pieces of Prawns 
5 stick of artificial crab stick.

6 tablespoon of Tomyam paste
1 teaspoon chicken granules

30 g coconut milk 
1 teaspoon salt
1.2 liter water 

Ingredient 
1/2 Carrot.
2 stalk lemongrass.
4-5 young fresh kaffir leaves.
2 tomatoes.
2 medium shallots 
1 pack of mushroom 

Other- As per preference

Lime juice 
Bird Chili 

Direction 

• Heat up and boil water in a pot, add all  the ingredient and bring to a boil, 
• Chicken granules and salt to taste.
• Add young fresh kaffir leaves, coconut milk without steam, 
• Add in prawns and artificial crab fillet. Lower the heat to simmer,
• Skim the top chili oil. it is your choice, but having it makes the Tomyam much colourful. 

Note:

• Add in bird chili as per per preference. 
• You may add in any seafoods as preference. 
• Cooking tomyam soup is all about adjusting the taste on spicy, salty, sweetness and sourish  as per preference.