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 ml plain 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 and saute shallots till  fragrant.
• 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.

Heat up 2-3 tablespoon cooking oil in a wok and saute shallots till  fragrant.

Add in minced pork belly lightly stir fry

Add in seasoning stir fry till fragrant 

Adjust salty and sweetness according to own preference 

Add cornstarch solution 

let it to simmer until lightly drier. 

Dish up an set aside to cool.

Osmanthus Scrambled Eggs with Glass Noodles 桂花炒蛋

A perfectly dish symbolize reunion dish. It's more of a replica of the renowned scrambled

egg with shark fin but I replace with glass noodles.

Appertizing, commonly seen and served in platters that always make it first to the table during Chinese banquets or multi-course meals banquets. 

Here's my sharing .  Totally made simple and possible to be prepare . Delicious, of course! Thumbs up, do give it a try. Thanks!! 

Osmanthus Scrambled Eggs with Glass Noodles

Ingredient A

2 pc Shiitake mushrooms (soak overnight and shred thinly)

1/2 shredded Carrot 

100 g Glass noodle (soak until soft)

5 pcs imitation Crab sticks 

3 pip minced Garlic
Spring Onions julienne 

Ingredient B

1 teaspoon Kuali Fish Broth paste

1 teaspoon soy sauce

A few dashes of white pepper powder 

A pinch of salt

1 tablespoon Sesame oil 

1 tablespoon  Shaoxing wine

Ingredient C

3 Eggs 

2 dashes white pepper powder 

1/2 tsp soy sauce 

Ingredient  D

Lettuce for decoration 

4 tablespoon cooking oil 

Method 

Ingredient to pre prepare.

Soak mushroom overnight and sliced it thinly.

Boil saucepan with water to boil and add in mushroom to boil until soft (estimate 10 minutes) Drain and set aside. 

Soak glass noodle until soften. 

Direction 

• Lightly beat 3 eggs  adding a few dashes of pepper and 1/2 tsp light soya sauce.
• Heat the oil, Saute garlic till light fragrant, add in shitake mushroom,

  stir a few second and add in carrots. 

• Add in glass noodles and mixed well. Add in mykuali fish broth paste. mixed well.
• Add in spring onion, imitation crab meat, combine well
• Lastly sprinkle a few dashes of white pepper powder. 
• Continue to mixed ensure they are not stick to the pan.
  Dish up and set aside. Add sesame oil and chinese Shaoxing wine.

• Add a few dashes of white pepper, light soy sauce in the egg and lightly beat until combine.

  
  

• Using the same non stick pan add in 2 tablespoon of cooking oil.scramble eggs in medium heat. Stir and scramble egg as small pieces possible.

• Finally combine, stir and toss the glass noodles with scrambled eggs

Nyonya Bee Ko Kuih

 

Nyonya Bee Ko Kuih

Ingredient 
200 g glutinous rice (soak for 8 hours)
150 g coconut milk 
5 pandan leaves, 
80 g palm sugar  
20 g brown sugar 
a pinch of salt

Size of the mold
15 x 5 cm size mold 

Direction 

• Heat up a saucepan using low medium heat. 
• Add in coconut milk, pandan leaves, palm sugar, red sugar and a pinch of salt in the saucepan. 
• Continue stir so the bottom do not burn, switch off the heat once dissolve, set aside to complete cool. 
• Prepare a steamer with boiling water.
• Place a few pandan leaves on a steaming plate, add in glutinous rice to steam 10 mins. 
• After steaming for 10 minutes, remove pandan leaves and lightly loosen glutinous rice. 
• Pour in palm sugar syrup and mixed until well combine.
• Place a teflon parchment paper, greasing the bottom and side. 
• Pour in glutinous rice mixture and using a spatula to press it down tightly to flatten the surface. Closed the lid to steam for another 30 minutes or cook.
• Remove and set aside to cool down complete before cutting into desire shape. 

Note:

• If you prefer a darker tone of Bee Ko use darker brown palm sugar. 
• Use a teflon parchment paper or banana leaves to layer the bottom of the mold. 
• Use a plastic knife to swirl round to loosen Bee Ko kuih.
• Bee Ko will be softer or harden due to the absorption of liquid/coconut milk toward glutinous rice ( so adjust  + & - the next time when you make again.)
• Best to cut after 8 hours or overnight.

Kuih Kaswi Gula Melaka

 

Kuih Kaswi Gula Melaka 

Ingredient A - Syrup 

• 400 ml plain water 
• 5 pandan leaves 
• 70 gram Palm Sugar (gula Kabung)
• 30 g castor or plain sugar

Ingredient B - Batter 

• 40 g All purpose flour 
• 20 g  Rice flour 
• 30 g Corn flour 
• 30 g Tapioca Flour 
• a pinch of Kapur (edible Calcium carbonate)

Ingredient C - Grated Coconut

• Grated white coconut  + a pinch of salt
• Add 1 pinch of salt to the grated coconut and steam for 5 minutes

Direction 

• Boil a pot of water. Add in ingredient A until dissolve. You just need to dissolve the sugar and that's it switch of the heat. Set aside to cool down. 
• Combine all flours in a bowl. Use a strainer, pour in gula melaka  syrup and mixed till smooth. Add in a pinch of kapur mixed well till smooth. 
  
• Strain to ensure, it is lumps free and set aside 15 mins to rest.

• Prepare a boiling water in a steamer, grease chinese teacup with oil,
• Place on boiling steamer for 1 - 2  minutes (to warm it)  before pouring the batter.
• Open the lid, stir batter before pour the batter. Steam for 15 minutes .
• 5 mins later open the lid to release the steam. Wipe the liquid dry, quickly closed back. 
• Do this every 5 minutes and it  gives a smoother surface. 
• Unmold when they are completely cool. Best after 4 hours. 

             Palm sugar and Red Sugar 

Done 

Serving preference.

Unmold when they are warm cut into small chunks and coat with grated coconut to serve or 

Unmold when they are  completely cool best after 4 hours and top with grated coconut 

Mustard Green Stew (Chai Boey)

 

Mustard Green Stew

Main - Ingredient 

• 1 kg Chinese mustard greens 
• 700 g roasted pork leg 
• 5 cloves chop garlic 
• 5 dried chilies (soaked and softened in warm water)
• 12 pcs tamarind peel 
• 1 tablespoon dark soy sauce
• 2 tablespoon sugar 
• 1/2 teaspoon salt 
• 1,000 ml water 
• 2 tablespoon corn oil

Direction 

• Heat oil in a pressure cooker. Saute garlic, dry chilli until fragrant. 
• Add roast pork, mustard green, tamarind peel water into the pot. 
  
• Leave it to boil and close the pressure cooker's lid.
• Leave it to cook counting 15 minutes from as and when the nozzle pops up 
• Follow your own pressure cooker guidelines when your using yours, 
• Switch off the heat after 15 minutes ,wait until the nozzle drop  before opening the lid.
• Stir and combine well. I add salt and sugar as per preference.  Adjust taste as per preference. 

Blanch mustard green in boiling water.                                  Drain away excess water