Steamed Oyster Mushrooms ????

They taste sweet when steamed with some ginger.

Ingredients:
250 gm oyster mushrooms
1 inch ginger (cleaned and smashed, or u can either julienne them)

2 shallots (thinly sliced)
2 tbsp oil
1 1/2 tbsp light soy sauce

Method:
1. Clean and tear oyster mushrooms to smaller pieces and arrange on plate.
2. Steam on high heat for 5 minutes or until they wilt.
3. Pour away juices.
4. Heat wok and fry shallots in oil until golden.
5. Spoon over steamed mushrooms. Drizzle with light soy sauce.

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Pearl Balls ( ??? )

It's been years since I last made these... and I mean... 15 years at least..
The last time I made these were when I was 15... that long ago..so, u can guess how old I am now.. kekekeke..

I got this recipe from my mother's only cookbook.. haha.

The recipe is almost the same... but this time I added in prawn meat and discarded the ginger..

Pearl balls look like dimsum.. very nice for breakfast or as snacks.

This amount of ingredients yield about 50 balls

Ingredients:

500 gm minced pork (lean+fatty pork)

60 gm minced prawn meat

3 Tbsp finely chopped water chestnut

2 Tbsp finely chopped green onion

1 Tbsp corn starch

1 tsp sesame oil

1 egg white

3/4 tsp salt

good dash of white pepper

1 cup glutinous rice (soaked for at least 1 hour, better 3 hours, it'll expand to abt 1.5 cups)

Method:

1. Mix all the ingredients together except rice

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Silken Tofu with Oyster Sauce ?????

Ever sang Pease Porridge Hot???

Some like it hot, some like it cold, some like it in the pot, nine days old...

Haha.. this is not going to a 9 day tofu..

It's just that some like the tofu steamed hot, some like it fridge cold.

My mom's side of family likes it cold... and to them, steaming somehow makes the tofu slightly tougher.. Well, as u can see, when u steam tofu..some of its water content is released..which explained their reason.

Silken Tofu with Oyster Sauce Recipe

1 pc Silken Tofu (or smooth tofu, around 300gm)
2 Shallots (thinly sliced)
1 Tbsp dried shrimp (chopped)
2 Tbsp oyster sauce
2 Tbsp oil
Green onions and red chili for garnish

1. Place silken tofu onto a dish
2. Heat wok and put in oil.
3. Saute shallots on low heat until golden and crispy. Dish out. Retain oil.
4. Put in dried shrimp and fry for a minute or until very fragrant. Then add in oyster sauce.
5. Stir for a while and pour sauce over prepared tofu.
6. Sprinkle on crispy shallots.
7. Garnish with some chopped green onions and red chili.

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Steamed Pandan Cup Cakes

My Braun Multimix of 12 years said good bye to me recently... so, making cakes that needs lots of whipping up has to be put off until I get a new good mixer..

I made this based on my previous post of Steamed Cheese Cake.

Steamed Pandan Cup Cake Recipe

Dry ingredients

(A) 200gm cake flour
� tsp salt
4 tsp baking powder

80gm sugar

Wet Ingredients
100ml pandan juice (from 3 blades of pandan leaves)
100ml coconut milk
2 eggs
20gm melted butter

Method:
1. Sift A.
2. Mix sugar with (A)
3. Beat eggs and combine all wet ingredients.
4. Combine wet and dry ingredients well.
5. Spoon into paper lined cups until 2/3 full.
6. Steam on high heat for 15 minutes.

**********
10 cup cakes

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Red Bean Spiral Pau ?????

The first time I saw this type of pau is in Subang SS13 Pasar Malam, where an aunty sold it as Fuchow pau. Then I saw it again from a coffee shop in Kampar, and it�s a franchised pau called Langkap Pau.

I made this in smaller portions, not as big as theirs because my wok is not that big.

Pau Skin Recipe
A) 500gm pau flour (low gluten flour)
100gm sugar
� tsp salt

B)250ml warm water
1 sachet dry yeast
1 tsp sugar

50gm shortening (melted, but not too hot)

Filling
2 cups of sweetened red beans (I made red bean soup the other day, and I boiled extra beans, scooped out 2 cups of beans, cooked to a thick paste in a wok with 1 Tbsp oil and � cup sugar)

2 Pieces of A4 paper, cut into 3 pieces each, and used only 5 out of the 6.

Method:
1) Mix B together and wait for the mixture to froth.
2) Mix A together. Pour B in.
3) Knead until it becomes smooth and doesn�t stick to the side of the mixing bowl.
4) Pour in melted shortening, and knead until the oil is fully incorporated. (It may seem to be very oily, but don�t worry, just knead)
5) Shape into a ball and cover mixing bowl with cling wrap and let sit until dough has doubled. (I knead in a pot, so I just cover up with the pot lid)
6) Punch down and knead. Divide into 5 X 180gm balls.

Assembly:
1. Roll 1 piece of dough into a rectangle about 6� X 8� in between 2 pieces of plastic sheets with the wider side towards you.

2. Remove upper plastic sheet and spread 3 Tbsp of red bean filling onto dough, leaving some space on the edges.

3. By using the lower plastic sheet, roll the dough, swiss roll style or sushi style.

4. Place dough roll with seam side up and fold the ends in.

5. Overturn dough again and place onto a piece of cut up A4 paper.

6. Let sit for 30 minutes and steam on high for 10 minutes.
7. Let cool slightly before slicing pau.

***
To store, keep pau whole. Slice pau before reheating.

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Char Siu Bao ???

Cha Siew Pau, Cha Shao Bao, or Char Siu Bao... whatever romanization it is still the same old bbq pork steamed buns.

There�s this Cha Siew Bao in Tanjung Tualang, which the pau skin is the traditional type, yeast raised, and it is called Hainan Pau.
I prefer this type of pau skin to the Dimsum shop types, which are raised by double action baking powder.

My all time favourite cha siew pao is from Kam Ling Restaurant in Kampar. Their filling is just yummy. Super yummy! I�d say this filling that I�ve recreated based on the memory of Kam Ling�s Cha Siew Pau is�� 80% to 90% similar. I didn�t put in chopped coriander, but Kam Ling does. This cha siew filling doesn�t have hoisin sauce in it�. Which is why it just taste different from most recipes� yummy

I used to make pau by just assuming the proportions, and they come out with different textures each time. So, this time, I want to standardize my pau skin recipe.

This is the outcome.

Pau Skin recipe

A) 600gm pau flour
120gm sugar
� tsp salt

B)300ml warm water
1 sachet instant yeast
1 tsp sugar

60gm shortening (melted, but not too hot)

1) Mix B together and wait for the mixture to froth.
2) Mix A together. Pour B in.
3) Knead until it becomes smooth and doesn�t stick to the side of the mixing bowl.
4) Pour in melted shortening, and knead until the oil is fully incorporated. (It may seem to be very oily, but don�t worry, just knead)
5) Shape into a ball and cover mixing bowl with cling wrap and let sit until dough has doubled. (I knead in a pot, so I just cover up with the pot lid)
6) Punch down and knead. Divide into 50gm balls.

Cha Siew Filling Recipe
A)600gm pork
3 soup spoon sugar (Chinese soup spoon)
1 soup spoon dark soy sauce
2 soup spoon light soy sauce
1 soup spoon chinese rose wine (mui gwai lou)
1/2 tsp salt
1 cup water

B)
1/2 cup water
1 heaped Tbsp cornstarch

1 Tbsp sugar
2 Tbsp oyster sauce

1. Marinate pork with all ingredients in (A) for 4 hours at least. (I do it overnight)
2. Pour pork and marinade into a heavy bottom pan or pot and cook on medium fire until the sauce thickens into honey like consistency.
3. Let cool in pot and chop cha siew into small cubes around 5mm X 5mm.
4. Mix B together. With the same pot that has the thickened sauce in it, pour B in. Bring to a boil and put chopped cha siew in and cook until gravy has thickened and reduced.
5. Put cha siew on a plate and let it cool down. When cha siew has cooled, chill in the fridge.

** this filling can be prepared days in advance and refrigerated. Take note that filling turns saltier after being steamed in the bun.

Assembly:
1. Take a ball of dough weighing around 50gm each, flatten it into a circle.
2. Place a table spoon of chilled cha siew filling into the centre of the circle.
3. Gather sides of the circle carefully and pinch the top together.
4. Place onto a piece of paper.
5. Let sit for 30 minutes and steam on high fire for 10 minutes.

***
By the time I finish doing the last one, it�s more than 30 minutes, so I just prepare the steamer and steam the first few paus. No need to wait.

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Steamed Angelica Chicken ????

Angelica Sinensis, or commonly known in Chinese as Dong Guai is a chinese herb for... the ladies..
It has a nice but pungent smell, easily identified by its distinct smell.. I'd say fragrance..hehehe.




Tonight, I defrosted a chicken thigh, and didn't know what to do with it cos I don't like to repeat recipes often (say around 3 months once, or even longer).. then thinking of the dong guai I have in the fridge since my confinement, why not make dong guai steamed chicken.

I know I'm not the first person to do this type of steamed chicken, but I've never eaten one before. So, this dish is created solely by experiment. I think I've only cooked dong guai twice in my life, and that's making health tonics, never for real cooking.. yet.

It's very easy..

1 chicken thigh (cut small)
3/4 tsp salt
3/4 tsp sugar

2-3 thin slices of Dong Guai (angelica sinensis)
1 1/2 Tbsp Gei Zi (wolfberries)
1/4 cup water

1 tsp cooking oil (for oiling plate)



Marinate the chicken with salt and sugar for 10 minutes
Oil a stainless steel plate, or which ever plate u may want to use
Transfer marinated chicken onto the oiled plate. Spread out evenly.
Break up Dong Guai and sprinkle onto the chicken. Sprinkle the Gei Zi too.
Pour water onto the chicken and steam on high heat for 10-15 minutes.





The outcome?? Delicious!! Gravy great with rice, or just slurp it up!



Good for women... and men too.. (men dun drink the gravy too much... lest u become.. ahem**)

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Steamed beancurd with fish paste ????

I came across this dish while having lunch in Sri Muda Shah Alam about 6 yrs ago. If I have time, I'd use fresh fish, but if I don't have the time, I'll just use packed fish paste from the supermarket (found it in tesco), works just as fine.


*** First prepare ur steaming wok. Boil 2 cups of water.

(A)1 pack smooth tofu (about a cup)

(B)1/2 pack fish paste (about 1/2 cup)
1/2 tsp salt
a dash of pepper
1 small egg

(C)2 Tbsp steam fish seasoning (u can use soy sauce, but reduce amount to 1.5 Tbsp)
1 Tbsp fried onion oil
some chopped green onions

Mix (B) ingredients together, and break up the fish paste into smaller bits, but don't incorporate everything into a paste itself. Then, add in smooth tofu. Break up the tofu into smaller pieces and mix together. Steam in rapid boiling water for 5 minutes. When done, pour 2 tbsp of �steam fish seasoning� (soy sauce also can), 1 tbsp fried onion oil and garnish with some sprinkling of chopped green onions. All done within 10 minutes.


the mashed fish paste and beancurd.. make sure the beancurd is still chunky.

the type of tofu I used, and the fish paste bought from Tesco.

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Steamed Cheese Cake ?????

There is this Steamed Cheese Cake in Sun Moulin bakery (Isetan KL) that I love very much.., moist, cottony soft�

But look at mine� it�s not as soft or moist as Sun Moulin�s..but still�. Yummy, with a nice cheese aroma..

This is a recipe that I found on Pinky Fantasy�s site. Her steamed cake smiled wide, but mine is round with a dome, similar with the one where Pinky Fantasy got the recipe from which is Warm Sweet Home.. Both of them found the cake a bit tasteless on the cheese side, Warm Sweet Home cut down on the cheese, but Pinky Fantasy didn�t. Maybe they expected more, I guess�

To me, I expected it to taste somewhat like Sun Moulin�s, so I wasn�t that disappointed. The strength of the aroma is similar to the one in Sun Moulin, but taste wise� not as soft. The mouth feel is like a steamed pound cake. Sun Moulin�s steamed cheese cake has a flat surface, while mine is dome shaped, so, definitely the texture will be different.

This is a definite keeper, nice for breakfast or tea. I modified it a bit, rounding up some measurements making it easier for my non digital weighing scale.

Steamed Cheese Cake Recipe

Ingredients: (I made 7 pcs with this amount, just nice to make a hexagon on my steaming wok.)
100 ml milk
10 gm butter (1 mini plastic pack)
2 pcs cheese slice ( Kraft Singles, Chesdale type, I used Valumetric)
1 large egg

100gm low gluten flour (Pau flour)
1 1/2 tsp baking powder
50 gm sugar
1 tbsp cheese powder

Method:
1. Bring milk to a boil and turn off the fire. Put in butter and cheese slices to melt. Let mixture cool down a bit and beat in egg.
2. Prepare steamer and bring water to a boil.
3. Sift flour with baking powder. Mix in sugar and cheese powder.
4. Pour the egg cheese mixture into the dry ingredients and combine well.
5. Spoon batter into paper cups in muffin tins.
6. Steam at high heat for 15 minutes.


These were my first attempts before the minor adjustments of recipe.
My 2nd attempt looked smoother on the dome, with the cheese granules not visible.

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