Saturday, December 22, 2012

Dong Yuen (Glutinous Rice Dumpling Balls) in Raw Sugar Syrup

Today is the Dōngzhì Festival or Winter Solstice Festival which falls during the 11th lunar month. Chinese people mark the occasion by eating Chinese dumplings "Dong Yuen" a sweet soup with balls of sticky rice because its name sounds like ‘reunion’.Since Mishu is a fan of "Dong Yuen" I will make this special dessert for her once a year.This time I used  "sugar in raw" instead of regular sugar or brown sugar.I understand sugar in raw have better health benefit than regular granulated sugar.




Ingredients:
1 pack glutinous flour ( 500gm)
2 cups cold water plus extra if needed
1 1/2 cup sugar in raw ,plus extra if needed
5-6 pandan leaves,washed
3 liter water,plus extra if needed
few food coloring


Method:
1:Combine glutinous flour with cold water in a large bowl.Knead both ingredients until smooth.
2:Prepare a large pot of water in stock pot at high heat.Divided the dough into 3 portion.Color each dough portion with different color.Roll each portion dough in long strip before divide the dough in small ball.(Marble size)Then place the small dough in the middle of your palm and shape it round.
3:Place the small ball in a tray.Continue the same procedure until all the dough shaped.When water rolling boil,drop all the shaped small ball into the water.Cook the small shaped balls until all floated on the surface.Prepare a large bowl of cold water.Use large sieve to remove the cooked stick ball and drop into the cold water to prevent it from sticking.
4:Prepare a medium stock pot with water and pandan leave at high heat.When water rolling boil,add in sugar in raw and cook for  another 5 minutes.Check the sweetness.Remove some sticky balls from cold water and into individual bowl.Leave the remaining sticky bowl in cold water.Do not place cooked sticky balls in the fridge.
5:Scoop the sugar syrup into the sticky balls bowl.This method is to prevent the sticky ball from getting mushy.Serve sticky balls in hot or warm.






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Thursday, December 20, 2012

Fried Hokkian Mee a.k.a Black Noodle

Both Mishu and mommy have sore throat and been coughing on and off  for almost a month now.Now our taste bud taste horrible after taking so much cough medicine .Long story short,I suggested to Mishu that we should eat something heavy in taste eg:Curry Laksa or Assam Laksa but but both these dishes have spices and chili(pepper).It's will make our throat feel worst the next day,right? Luckily, I found a pack of udon noodle in the fridge,so here comes the idea of making Hokkien mee!! Beggars can't be chossy!! It's one of Mishu's favorite Malaysia dish!!




 Ingredients:
1 pack udon,1 lb,soak with water if it's in the fridge for a while.
3 medium size cuttlefish,clean and cut
10 medium or large size shrimp,deviened and clean.
1 small napa(Chinese cabbage) washed and cut
3 pieces chicken tender,slice thin
5-6 cloves garlic,peeled and minced

Seasoning:
2 tbsp oyster sauce
2 tbsp soy sauce
2-3 tbsp caramel sauce (thick soy sauce) Yuen Chuan brand is ideal for this dish
1 tbsp ground black pepper
1 tbsp chicken bouillon powder
21 tbsp sesame oil
1/2 cup water
4-5 tbsp cooking oil

handful fried shallot for topping


 Method:
1:Heat wok at high flame with oil and garlic.Fry for 20 seconds before add in slices chicken and udon noodle.Stir well follow by adding water and all the seasoning in the wok.
2:Simmer the noodle for 10 minutes,keep stirring to prevent burning and sticking at the bottom.If needed add some water.
3:Add in napa,shrimp and cuttlefish,keep stirring well.Check the seasoning.
4:Dish out,top with fried shallot.Serve warm immediately with your favorite pepper(sambal belacan or cut pepper)







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Friday, December 14, 2012

Steamed Chicken Roll Wrapped in Seaweed (Nori)

These days I like to used minced chicken for my cooking.One of the dish I created was :Steamed Chicken Roll Wrapped with Nori.I get the idea when I was making sushi for my family.This dish is not only easy and simple to prepare but healthy and delicious!!






Ingredients:
1 pound minced chicken
1 small carrot,peeled and minced
1 small onion,peeled and chopped
1 stalk scallion,washed and sliced thin
2 sweet red pepper,removed seeds and chopped
1/2 block bean curd(tofu),mashed
1 egg
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tbsp white pepper powder
3 tbsp corn flour
1 tbsp salt


6 piece nori (seaweed wrap)


Method:
1:Combine all ingredients together in a large mixing bowl,mix well with spatula or large spoon.
2:Place a piece of nori on a clean cutting board.The rough side facing upward.Scoop 2 tbsp chicken mixture and spread on the nori evenly.Smooth the chicken mixture on the nori by dipping your fingers in cold water.
3:Roll up the nori and seal the end edges tightly.Prepare steamer with water at high heat.Repeat the same procedure until all the chicken mixture used up.
4:When water rolling boil,place rolled nori in a gasket before place in the steamer.Steam chicken roll at high heat for 20 minutes or longer until cooked.
5:Remove chicken roll from steamer and let it cool for 5 minutes before cut each roll into 6 - 8 pieces.Serve warm with your desire dipping sauce.






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Wednesday, December 5, 2012

Green Bean Thread Noodles Soup with Fish Ball and Minced Chicken

Bean Thread Noodles or Mung Bean Vermicelli (also known as glass noodles or cellophane noodles) are not made from a grain flour but from ground mung beans.When dry these noodles are translucent, very thin and wiry like nylon fishing line, and difficult to handle. But when pre-soaked they become soft, slippery, and easier to cut.Made from green mung beans, glass noodles are a good source of selenium and iron, especially for vegetarians. Bean thread noodles should be considered for inclusion in a gluten-free diet.





Ingredients:
1/2 pack of Green Bean Thread Noodles,soak in hot water for 10-15 minutes before remove water after it's soft
1 pack fish ball,cut half
1 pound petit kai lan,remove the bottom 1/2 inch and washed (Chinese Broccoli)


*↕300 gm minced chicken meat↕*
  1 tsp garlic powder
  1 tbsp oyster sauce
  2 tbsp corn flour
  1 egg
↕1 tbsp soy sauce↕
 *mix all this ingredients together*


Broth:
2 liters water or extra
2 anchovies cubes or 2 handful of fresh anchovies
salt to taste
1 tbsp ground white pepper powder
1-2 pieces candy sugar


fried shallot
cut red pepper





 


Method:
1:Prepare a medium stock pot with water at high heat.Drop in fresh anchovies or anchovies cubes.If you used fresh anchovies,let it boil longer maybe 30 minutes before discard the anchovies.
2:When the water bubbly boil drop in chicken mixture.Use small spoon to scoop the chicken mixture in ball shape before drop in the soup.Let's boil for 5-8 minutes.
3:Add in cut fish ball and petit kai lan (Chinese broccoli) into the soup.Check the seasoning.
4:Drop in the pre-soaked bean thread noodles into the bubbly soup for 5 minutes.Scoop the noodles into individual bowl.Top with fried shallot.Serve hot or warm with cut red pepper.






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Saturday, December 1, 2012

Homemade Roast Pork Bun 叉燒寶 Char Siu Bao

Roast pork bun is one of the popular snack sold everywhere at Chinatown bakery or Dim Sum place.For us who don't live near or around Chinatown or in Chinese community ,we don't have the luxury to eat this gem whenever we want.When I'm craving for this snack the only solution is to make this gem myself!! I even make the Roast Pork myself.. Of course, it's doesn't taste as good as the one the sold in Chinatown but beggar can't be choosy,right?






Ingredients:
Dough:

500 gm bread flour or high protein flour
95 gm sugar
1 tsp salt
14 gm instant yeast
50 gm butter
45 gm shortening
2 tbsp condensed milk
1 large egg
230 gm water



Filling:
500 gm diced roasted pork belly or roast pork butt
1 cup green peas,thawed
1 large onion,peeled and diced
2 tbsp oil

Seasoning:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp caramel sauce ( thick soy sauce)
1 tsp ground pepper
2 tbsp sugar
3 tbsp corn flour +3-4 tbsp cold water ,dissolve well
3 tbsp water


Topping:
1 large egg,beaten +2 tbsp milk or water
2 tbsp sesame seeds


Method for Filling:
1:Heat wok with 2 tbsp oil at medium heat,add in onion,fry until fragrant. Add in diced roast pork,green peas and all the seasoning in the wok,stir well for 2-3 minutes.Check the seasoning.
2:Pour in corn flour solution to thicken the sauce,mix well.Dish out and leave it to cool before use.



Method for Dough:
1:Combine all ingredients into mixing bowl except water,use low speed to whisk.Slowly pour in water in the mixer,beat for 1 minute.*if you don't have mixer use hand to knead the dough until elastic*
2:Change mixer speed to medium speed for approximately 7-8 minutes.
3:Remove dough from mixer and leave in on the kitchen counter.Cover with big bowl or wet towel and rest for 20 minutes.
4:Stretched the dough and fold over.Cover again and rest for 15 minutes.Stretched the dough again and rest for 5 minutes.
5:Divide the dough to 50 gm per portion in ball shape.


6:*sprinkle the counter top with flour*  Flatten the dough by your palm on the counter top and use a rolling pin to roll it out flat in round shape.
7:Scoop 2 tbsp filling on the center of the flatten dough before wrap or pleat all the edges together.Place the bun on a 2 x 2 inch wax paper before place on lined baking sheet.Repeat the same procedure until all the filling or dough used up.
8:Brush with egg wash ,then sprinkle with sesame seeds.Baked at pre-heat oven at 370 F for 15 minutes or until golden brown.Remove from oven and serve warm.






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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.