Friday, June 1, 2012

Vegetarian Chang (Bamboo Dumplings)

Ingredients

1 kg glutinous rice (soaked for 2 hours)
1 packet bamboo leaves (11cm size) - boiled for an hour/soaked overnight/washed.
Dumplings string.

Method : Fry rice with 3tbsp oil, 2tsp salt, 1tbsp dark soya sauce, 4tbsp light soya sauce, 1tbsp sugar
               1tbsp veg osyter sauce, 2tbsp water, 1tsp pepper, 2tsp five spice powder. (mix all the
                seasoning into a bowl, add into the rice while frying)

Fillings

26pcs of med size mushroom (soaked)
Marinade overnight with 1tbsp of sesame oil, 3 tbsp soya sauce, 2 tbsp oyster sauce, 1tbsp brown sugar.
Fry together with 1tsp pepper, 1 1/2tsp five spice powder, 1tsp dark soya sauce.

60pcs chestnuts - soaked for 1 hour. Boiled with 1/2 tsp salt & 1 tsp sugar till soft.

150gm white kidney bean (mei dao) - soaked for 1 hour. Boiled with 1/2 tsp of salt & 1tsp of  brown sugar.

Method

Shape the bamboo leaves into triangle. Spoon in 1tbsp of rice, add in the the fillings, top with 1tbsp of rice, hold and wrap it tightly and tie with the string.
Make approximately 25 pcs.

Boil with 1 1/2 tbsp salt for 2 1/2 hours.

Crystal Bun

Crystal Bun/Dumpling

Fillings

2kg sengkuang (turnips) - shredded
1 large carrot                 - shredded
100gm dried prawns      - finely chopped
1/2 bowl fried onions    - (to mix when cooked)
5-6 cloves garlic            - minced
5-6 tbsp oil
Seasoning :1tbsp salt/3 tbsp molasses sugar/2tbsp fish sauce/1tsp pepper

Method : Heat up the oil, fried the dried prawns, add in minced garlic, add the sengkuang & carrot.
               Add lastly add in the seasoning.

Skin

350gm wheat starch (tang mien flour)
150gm tapioca flour
1tbsp oil
1300 ml boiling water

Method : Add oil & bring water to boil. Slowly add the boiling water to the mix flour with a wooden
               spatula into a dough. To make dough smooth, take a small amount and rub with palm on a
               table surface, repeat till all is done. Divide and cut dough into small pieces (about 90 pieces)
               roll into thin round pastry, wrap with 1spoon of fillings and seal into a bun. Arrange in a
               steaming tray, put a drop of oil into each bun and steam for 6-7 mins with medium heat.

Friday, July 30, 2010

Korean JabChae (Glass Noodles) - non meat

Ingredients

Korean glass noodles 100gm
1 bundle of spinach
1 carrot (shredded)
3-4 dried shitakae mushrooms (soak)
1 small red capsicum (shredded)
3 stalks spring onions (cut into 1 inch length)
1/4 bowl of sesame seeds
1 whole garlic (minced)

seasoning : sesame oil, soya sauce, sugar.

Method

Boiled the glass noodles (instructions can be found on the packet), drained & seasoned with 1tbsp sesame oil and 1tsp soya sauce, put aside.
Boiled the spinach for 1-2 mins, wash with filtered water, squeeze dry, cut into 1inch length, season with a bit of sesame oil and soya sauce, put aside.
Stir fry individual the carrot strips, spring onions, garlic with mushrooms, put aside.

In a large bowl, mix all the above together, season to your taste, lastly add in the sesame seeds to serve.

Monday, May 25, 2009

Healthy Wrap



Ingredients
Vitenamnese Rice Paper
Sengkuang Fried with garlic, dried prawns and carrots.
Long beans Fried with taufoo and garlic.
Fresh lettuce or any veg of your choice
Shredded cucumber
Chilli Sauce to dip. (Mix fish sauce with sugar and lemon juice and chillie padi)

WholeMeal Buns

Refer to my bread recipes for loaf. Instead of baking in a loaf tin.

Divide each dough into approximately 75gm and shape it into rounds. (make 12 buns)

Leave it to proof till double in size, set oven to 180 degrees and bake for 15mins.


Monday, April 27, 2009

Bake Garlic Parsley Chicken With Butter Rice


Ingredients For The Chicken
4 kampung chicken drumsticks
4 tsp of McCormick Garlic Powder
2 tsp of sea salt
Method
Season and leave for half hour. Bake at 250 degree C for 40 minutes, turning once and until skin becomes crispy.
Ingredients For The Rice
2 cups of rice 3.5 cups water
1 tbsp butter 2 tsp sea salt
2 stalks lemon grass 3 pandan leaves
1 tumbsize ginger
Method
Mix all the rice ingredients into a rice cooker to cook.
Ingredients For Chillie Sauce
3 big fresh chillies (add few chillie padi for extra hot)
1 pip garlic
2 pip ginger
3 kat chai juice
1 tbsp sugar
1 tsp sea salt.
Method
Blend all ingredients together.
Serve with fresh lettuce and pickled cucumber with onions.

Wednesday, January 2, 2008

Homemade Kaya


This is one of my daddy's recipe....but I must say that I have reduced much of the original ingredients to pass my health concious test. The taste is GOOD but not the APPEARANCE cos I have cut down the sugar by one third of the actual measurement.

Ingredients


15 eggs (AA Size)
850gm sugar
750ml thick coconut milk (extract without adding water from 3 coconut)
6pcs pandan leaves
2 tbsp pandan juice from leaves (optional)
(Original ingredients is 6eggs to 600gm sugar, 2 coconuts milk)

Methods


Lightly beat the eggs and sieve.
Stir in together with sugar till sugar dissolve.
Double boil over a pot of water, keep stiring all the time till eggs begins to thicken.
Add in the coconut milk and pandan leaves.
Keep stiring until thicken as above picture.
Stiring time is approximately 1hr to 1 1/2 hrs.