Thursday, April 24, 2014

Homemade Pork Dumplings (Step by Step Method)

These days we can easily purchase any types,shape or brands of dumpling in Asian mart at frozen section.Some Asian marts do carry homemade dumpling.It's no denial that these dumpling taste good (including plenty of MSG),reasonable price and convenient.All we needs to do is to cook and eat it!! This is my first time making homemade dumping myself.You can use any type of meat to suit your taste or preference but I used minced pork. Well, I think my dumpling skin is a little bit thick and my crimping style is not up to the expectation :( Anyway,I think the taste is good enough and it's not too bad since it's my first attempt!! Maybe in future I will try to practices more to make the appearance look perfect!!.Happy Crimping!!



250 gm glutinous rice flour(sieve)
100 gm all purpose flour,plus extra for dusting
300 ml water
3 tbsp oil

2 lbs minced pork
1 stalk scallion,slice small
2 tbsp oyster sauce
1 tbsp ground white pepper
2 tbsp soy sauce
2 tbsp sesame oil

Dipping sauce:

2 tbsp apple cider vinegar
1 inch of ginger,scale the skin and shredded thin
2 tbsp soy sauce
1 tbsp granulated sugar
some slice scallion
*combine above ingredients in a small bowl,mix well*

1:Combine all the filling ingredients in a mixing bowl,mix well.

2:Combine both sieved flour in a mixing bowl,add in water and oil,knead with hands or mixer until smooth and elastic.(I knead with hands for 15-20 minutes)Rest for 10 minutes.

3:Then roll out the smooth dough in oblong shape,use knife to cut the dough in diameter shape.(If you like your dumpling bigger cut the dough thicker)Sprinkle some flour on the counter top to prevent dough from sticking.

4:Press the cut diameter dough with your palm on the kitchen counter top,then use dumpling roller(small size) to roll  dough from inside out.Scoop 1 tbsp or more filling,place in the center of rolled out dough.Fold the dough and crimping the edge.For storage,keep dumpling in freezer.

5:Prepare a tray,sprinkle with flour,place ready to cook dumping on the tray.Continue the same procedure until finish.Prepare a water in a pot at high heat.Drop few drops of oil in the rolling boiled water,place the ready to cook dumpling in the boiling water.Cook for 10-15 minutes before scoop up and drain.Serve warm with ginger sauce as dipping.

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Wednesday, April 16, 2014

Stir-fry Shrimp and Asparagus with Spicy Shrimp Sauce

Asparagus is abundant and relatively cheap during Spring season.I like to buy young, green and skinny asparagus instead of the big round size asparagus.There are so many way to cook asparagus but I still prefer to stir-fry asparagus with shrimp in sambal belacan paste(shrimp paste).The secret to cook fresh crunchy  asparagus is to stir-fry and not overcooked until mushy and tough.

1 lb asparagus,remove the end and cut about 2 inches each
15 large shrimp,peeled and clean,leave the end
1 medium red onion,peeled and slice
4-5 colorful sweet pepper,slice
1 tsp tamarind powder
2 tbsp sugar
salt to taste
3 tbsp vegetable oil


1:Heat wok at medium high heat with oil sambal-belacan-paste ,stir well for 1 minute.
2:Toss in asparagus,sweet pepper and onion.Cover with wok's lid for 2 minutes to prevent steam from evaporated.(This method of cooking is faster and still retained the crunchiness of vegetables).Remove wok's lid,add in shrimp,tamarind powder,sugar and salt,mix well with spatula.
3:Check the seasoning.Dish out and serve warm.

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Wednesday, April 9, 2014

Braised Chicken in Bone with White Mushroom,Ginger and Scallion in Spicy Sesame Oil

Chicken braised in ginger,garlic and sesame oil with mushroom is one of the popular Chinese dish.Many Chinese like this dish because it's cost effective to eat for the whole family beside it's also delicious and savory .The original dish is not spicy at all.I like most of my main dishes taste slightly spicy wheather it's tangy sweet mild spicy or spicy spicy until it's really burn your whole mouth!! Hahaha!! Crazy but I like it!!


I whole chicken,chopped small

1 box of white mushroom,remove the stump and cut 1/2

1 stalk green scallion,washed and cut 2 inches

3 inches old ginger,scrap the skin and slice thin

10 dried red pepper

1 clove fresh garlic,peeled and minced

3 tbsp oil
4-5 tbsp sesame oil
2 tbsp oyster sauce
3-4 tbsp shaoxing wine
4-5 tbsp soy sauce
2 tbsp sugar
2 tbsp chicken bouillon powder
salt to taste


1:Heat wok at high heat with oil.Toss in ginger,dried red pepper and garlic.Saute for 30 seconds,then toss in cut chicken and all the seasoning,mix well.Use a wok's lid to cover the wok.Let it simmer for 10 minutes.

2:Remove the lid and use spatula to stir all the ingredients.If needed add in 1/2 cup of water,then cover the lid again.Braise for another 10-15 minutes at medium heat.

3:Check the seasoning.Toss in cut white mushroom and scallion,stir well with others ingredients.

4:Dish out and serve warm with rice.

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Thursday, April 3, 2014

Steamed Buffalo Fish with Ginger and Garlic in Soy Sauce

Fish is one of our favorite dinner dish.We eat fish almost every week.Recently, I fall in love with Buffalo fish.Buffalo fish is genus of freshwater fish.Even though this type of fish has lots of fine bones but the meat texture are smooth, silky fine and soft.This type of fish is best to use for cooking curry but make not mistake it's also best for steaming  since it's meaty and smooth.


1 1/2 or more pounds of buffalo fish (ask fish monger to cut and clean)

2 inches fresh ginger,scale skin and shredded

3-4 shallot,peeled and slice

1 bulb fresh garlic,peeled and slice

1 stalk cilantro,washed and cut

1 stalk green scallion,slice

1 small tomato,cut small

3-4 birds chili,slice

4-5 tbsp seafood soy sauce(LKK)

5-6 tbsp vegetable oil


1:Prepare water in steamer or wok at high heat.Make sure the fish is clean free of fish scales.Place fish is a aluminum steam plate (best place some lettuce or green on the bottom to prevent fish from sticking on the plate)Then place cut tomato,chili and some ginger on top of the fish.

2:When water rolling boil,place fish on the hot water with lid/cover on for 15 minutes.(Steam depend on the size of fish and do not over steamed)While the fish is steaming,use a skillet to fry ginger,garlic and shallot with some oil until golden brown.

3:Pour soy sauce in the hot skillet in which the fried ginger,shallot and garlic is ready to dish out.Remove wok lid or steamer cover,pour soy sauce mixture on the steamed fish.Toss cut scallion and cilantro on the top as garnishing.

4:Serve warm fish immediately.

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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.