Char Kuih Kak

Ingredient:

For Kuih Kak:

Rice flour

Tapioca starch

Salt

Oil

Water

For stir fry:

Chopped Garlic

Chopped preserved turnip

Dried shrimp, soak and chopped

Prawn (you may use marinated pork fillet, chicken fillet)

Egg

Bean sprout

Chives, cut into 2 inch length

Spring onion, cut into 2 inch length

Oyster sauce

Light soy sauce

Dark soy sauce

Sesame oil

Salt & pepper to taste

Method:

To make the Kuih Kak:

1. Mix rice flour, tapioca starch, salt, oil and water. Pour into a rectangular tray.

2. Steam the mixture for 45 minutes to 1 hour.

3. Remove from steamer and leave it to cool completely.

4. Cut the Kuih Kak into 1.5cm square cube. Keep a side.

To cook the Kuih Kak:

1. Pan fry the kuih kak with some oil in non-stick frying pan. Until all sides are golden brown. Keep a side.

2. Heat some oil in a wok saute the dried shrimp, chopped preserved turnip and garlic. Stir fry until golden brown.

3. Add the prawn and cook for 1 minute.

4. Crack in an egg, stir and break the egg and let it cook for 1 minute.

5. Add the pan fried Kuih Kak. Mix well.

6. Season with Oyster sauce, Light soy sauce, Dark soy sauce, sesame oil, salt & pepper.

7. Add the bean sprout, chives, spring onion and mix well for 1 minutes.

8. Ready to serve.

p/s:

1. Make the Kuih Kak in advance, it's much easier to cut and handle the cool Kuih Kak.

2. You can add some grind chili / chili boh / sambal tumis in "Step 3 of To Cook the Kuih Kak", cook the chili for 1 min, then add prawn.

Steam Crystal Dumpling

Before

Never thought it could turn out so beautiful (the look of the dumpling) at the first time making it.

After

Ingredient:

Wheat starch

Tapioca starch

Salt

Oil

Hot boiling water

Filling:
Minced pork and prawn

Chopped garlic and ginger

Chopped spring onion

Soy sauce

Oyster sauce

Salt, sugar and pepper to taste

Sesame oil

To make the filling:
Mix all ingredient and set aside.

To make the dough:
1. Mix the wheat starch, tapioca starch and salt in a large mixing bowl. Make a well in the center.
2. Pour in hot boiling water, use a spoon to mix it.
3. Pour in the oil and continue to stir it until the dough it lightly cool.
4. When the dough is lightly cool, kneed with hand on a floured surface. Until you get a smooth dough.
5. Roll the dough into cylinder shape and cut them evenly. Keep it in the bowl and make sure you cover with a damp cloth.

To make the dumpling:
1. Take one small piece of dough, flatten it and roll with a rolling pin until you get a round wrapper shape.
2. Put a tea spoon of the filling in the middle of the wrapper.
3. Pleat the front side of the dumpling and bring the back side forward and seal the dumpling.
4. Place it on a lightly oil banana leave and steam until the dumpling skin is translucent.
5. Ready to serve with some chili sauce.

p/s:
1. This dumpling must be served while it's hot.
2. You may use Chive or Sengkuang filling as known as Chai Kuih.
3. You can make this dumpling in a large quantity and freeze them. Make sure you lightly flour the container before putting the dumpling. Once it's frozen, you can transfer the dumpling into zip-lock bag and store.
4. When cooking the frozen dumpling, Do Not Thaw it. Place it on a lightly oiled banana leave or plate and steam until the dumpling skin is translucent. Frozen dumpling will take a longer time to cook.

Baked Sweet Bun

Sardine bun and Chicken curry bun(topped with sesame seeds)

Dough Ingredient:

500 gm high protein flour

15 gm instant dry yeast

1/8 tsp salt

50 gm sugar

1 nos egg

1 nos egg yolk

180 gm milk

80 gm softened butter

Filling of your choice. I used some left over chicken curry and chilly sardine.

Egg wash:

Egg and milk

Method:

1. Put all ingredients into a mixing bowl and mix it well. Then add in butter.

2. Knead the dough until you get a smooth dough.

3. Shape the dough into a ball, place into a big bowl and cover with a piece of damp cloth.

4. Leave it to proof until it doubles in size. Approximately 3-4 hours.

5. Knock the dough down and knead well.

6. Divide into 40 gm each portion and shape into round.

7. Flatted the dough, wrap in the filling and shape into a ball.

8. Place onto a paper cup.

9. Leave it to rise until double in bulk.

10. Glaze with egg wash, bake in a preheated oven at 180c for 15-20 minutes or until golden brown.

11. Remove and cool on wire rack.

12. Once it's cool, ready to serve.

p/s: I have two different filling in my bun, so I have sprinkle some sesame seeds on top of the bun in order to identify the filling. After glazed the bun with egg wash, simply sprinkle some sesame on top of the bun and lightly press it to stick on the bun.

Steam bun

I though this was difficult to make, but I was wrong.
I made: Char Siew Pau, Tausa Pau(red marking), Kaya Pau(green marking)

Ingredients:
3 tbsp Sugar
250ml Warm water
1 1/2 tsp dried yeast or 10gm of fresh yeast (I used dried yeast)
400gm Strong Flour=高筋面粉 (they are also known as Pau Flour/Hong Kong Flour)
2 tbsp Cooking oil(sunflower or soya oil will do)
1 1/2 tsp Baking powder

Filling (your choice):
Tausa (Red Bean paste) can get ready made in Japanese food store/Baking shop
Kaya (home-made or can)
Char Siew (diced and mix with some char siew sauce)
Minced Pork

Method:
1. Dissolve the sugar in the warm water, then add the yeast. Stir lightly, then set aside for 10 minutes, or until foamy.

2. Sift the flour into a bowl and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients to a rough dough.

3. Turn the mixture out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If it's very stick, knead in a little more flour- the dough should be soft.

4. Lightly grease a bowl with some oil. Place the dough in the bowl and turn it so all sides of the dough are coated.

5. Cover the bowl with a damp cloth and set aside to rise in a drought-free place for 3 hours.

After 3 hours

6. Uncover the dough, punch it down, and turn it out onto a lightly floured surface. If you are not using the dough straightaway, cover it with plastic wrap and refrigerate.

7. When you are ready to use the dough, flatten it and make a well in the center.

8. Place the baking powder in the well and gather up the edges to enclose the baking powder. Pinch the edges to seal. Lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.

9. Divide the dough into 12 large or 24 small portions, depending on how large you want the buns to be. Cover with a tea towel.

10. Working with one portion at a time, press the dough into circles with the edges thinner than the center.

11. Place the filling on the dough. Draw the sides in to enclose the filling. Pinch the top together and put each bun on a square of greaseproof paper. (Make sure that you seal them properly. The buns can also be turned over, then cooked the other way up so they look like round balls.)

12. Place the buns well apart in the steamer. Cover and steam over simmering water for 10-15 minutes, or until the buns are well risen and a skewer inserted into the centre comes out hot.
Tips:
1. I did try using all purpose flour to make the bun, but the result is not as good as Strong Flour. The colour is a bit yellowish and it didn't rise as much as the strong flour, texture is also no that good.
2. You can steam it then leave to cool and freeze it up to a week.
3. Use only 1 drop of colouring and mix with 1 tsp of water is more than enough for marking. Use a toothpick to do the marking.

My Style of Serving Fries

I love my Fries with Salt and Crushed Black Pepper,
serve with Mayonnaise and Chili Sauce

Ingredients:
Frozen Fries
Oil for deep-frying
Crushed Black Pepper
Salt
Chili sauce
Mayonnaise

Method:
1. Heat oil to 180 c. Put fries in hot oil and fry for 4 minutes. Remove and drain fries from hot oil.
2. After 1 minute or so, put the fries back into the hot oil again continue fry for 1 minute.
3. Remove and drain fries on kitchen towel paper.
4. Sprinkle generous amount of crushed black pepper and some salt.
5. Serve hot with chili sauce and mayonnaise.

Jiao Zi / 饺子/ 水饺 / Dumpling

Ingredients for Jiao Zi dough/ dumpling wrappers:
3 cups Plain Flour
1 cup Water
1/4 tsp Salt

Ingredients for the filling:
500gm Minced pork
1 tbsp Finely chopped Ginger
2 springs Chive/ Spring Onion, finely chopped
3 tbsp Light soya sauce
1 tbsp Shaoxing rice wine
2 tbsp Seasame oil
Salt & Pepper to taste
1 tbsp Cornflour

Method to prepare the dumpling wrappers:
1. Shift flour into a big bowl, add salt and mix well.
2. Slowly stir in the water, make sure add the water little by little until it form a smooth dough (until no flour lump will be sticking on the hand). Knead the dough into a smooth ball. Cover the dough which a dry cloth and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling.

Method to prepare the filling:
1. Add the spring onion, ginger, soy sauce, salt, rice wine, pepper and corn flour to the meat and mix well.

Method to make Jiao Zi:
1. Knead the dough until it forms a smooth ball, then roll it into a long sausage shape. Divide the dough into small pieces. Roll and flatten each piece out into a circle about 2.5 inches in diameter wrapper.

2. Place a small portion (about 1 heaped tsp) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

3. To cook the dumpling (水饺):
I. Bring a large pot of water to a boil, add in some salt and oil.
II. Put in the dumplings, gently stir it so they don't stick together.
III. Bring the water to a boil again, and add 1/2 cup of cold water.
IV. Cover and wait for the water to a boil for a third time, the dumplings are ready when it float.

V. Remove and drain the dumplings.
VI. Place it on to a plate, drizzle a few drops of sesame oil.

V. Serve with ginger, garlic & vinegar or chili sauce.

Tips:
1. You can make this in big quantity and freezer it (Lightly flour the container, before put in the dumpling)
2. When you want to eat:
I. DO NOT Thaw the dumpling, just put it into a pot of lightly salted & oiled Boiling water.
II. Boil it for 10-15mins, the dumpling is ready when it floats
III. Remove and drain the dumplings.
IV. Place it on to a plate, drizzle a few drops of sesame oil.

Dumplings should serve hot. 饺子/ 水饺

The dumplings can also be Fried (Guo Tie/锅贴).
1. Heat 1 tbsp oil in a frying pan, add a single layer of dumplings and cook for 2 minutes, shaking the pan slightly to make sure they don't stick.
2. Add some corn flour water(corn flour mix with water), cover and steam for 2 minutes, then uncover and continue to cook until the water has evaporated. Repeat with the remaining dumplings.
3. Serve with ginger, garlic & vinegar or any dipping sauce.

Guo Tie/锅贴

Ginger, Garlic & Vinegar sauce:
Simply mix grated ginger, grated garlic with some black vinegar and light soy sauce.

Seafood & Vegetables Tempura

Simple Homemade Japanese Meal

Tempura is an all time favourite in Japanese food. It is much easier for people to accept this dish as it is served hot with dipping sauce-Bonsu sauce.
I do not have all the ingredients for Bonsu sauce(so I did not make it this time). However, I served my tempura with light soy sauce or chili sauce or Thai chili sauce.

Ingredients A:
1 tbsp Plain flour
1 tbsp Corn Flour
Salt & Pepper

Ingredients B:
100gm Tempura flour
170ml Ice cold water

Tempura Flour

For Seafood Tempura:
6 pcs Prawn, shelled
6 pcs Fish fillet
1 nos squid, cut into 6cm x 4cm
Some Salmon skin, cut into 7cm long strip and 5cm width
Salt & pepper

For Vegetables Tempura:
10 pcs French Bean
1 nos Sweet Potato, sliced
1/2 nos Carrot, sliced

Things to prepare before you starts deep-frying:
a pairs of wooden chopstick or tong for deep-frying
1 skimmer
1 plate with kitchen towels

Preparation:
1. Make sure all the seafood and vegetables are clean and dry with kitchen towel.
2. Season the fish and squid with some salt and pepper.
3. Mix Plain flour and Corn flour with some salt and pepper in a deep plate (A).
4. Mix well Tempura Flour with ice cold water in a bowl until it become a smooth paste (B).
5. Heat oil for deep-frying at 170-180 c
6. Stand by a plate with kitchen towels.
7. Slightly coat all the seafood and vegetables with (A) keep aside.

Cooking Method for Vegetables Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Vegetables in the mixture (B) and put into hot oil to deep-fry for 1-2 minutes or when you see the vegetables are floating with very little bubble(means there are ready).
3. Best to deep fry the root items first like sweet potato and carrot, then the French bean.
4. Use chopstick or tong to dish out the vegetables one by one and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Vegetables Tempura

Notes:
1. You may use other vegetables like Capsicum/bell pepper, Oyster mushroom, Lady finger, Shitake mushroom, asparagus.
2. Do not cram the vegetables in the hot oil, as each piece needs to be able to float freely.
3. Move them frequently as sometimes the flour mixture might stick together.
4. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Cooking Method for Seafood Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Seafood in the mixture (B) and put into hot oil for deep-fry for 1-3 minutes or when you see the meat are floating with very little bubble(means there are ready).
3. Best to deep fry the Fish first, then Squids, then Salmon Skin and lastly prawn.
4. Use chopstick or tong to dish out the seafood and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Seafood Tempura

Notes:
1. Do not cram the seafood in the hot oil, as each piece needs to be able to float freely.
2. Move them frequently as sometimes the flour mixture might stick together.
3. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Salmon Sashimi

Salmon Sashimi

Sashimi is very easy to prepare and nice to eat-as you are tasting the original texture and flavour of the meat.
However freshness of the seafood and hygiene is very important when it comes to handle the raw meat and the preparation.
I always use Ice Water to clean the sashimi(to kill the bacteria) which I have learned this from my sushi chef when I did my kitchen training in the Japanese Restaurant at Hyatt Regency KK.
Here are some guide on how to prepare Sashimi

Ingredients:
Fresh Salmon Fillet (tips: best to get the belly part or fatty salmon will do)
Wasabi
Pickle ginger
Japanese Soy Sauce
1 bowl of clean ice cold water

Japanese Soy Sauce(for Sushi and Sashimi) & Wasabi

Method:
1. Make sure you have a very clean work station- clean chopping board, clean & sharp knife, a plate with kitchen towel ready and a serving plate.
2. Clean the salmon & also the skin part(If the salmon you bought is with skin). Then remove the skin.(Don't throw away the skin, keep it for tempura).
3. Place the bowl of Ice cold water aside.
4. Cut the Salmon fillet to strip with a width of 5cm.
5. Slice the salmon into 1cm thick.
6. Plunge the sliced salmons into the Ice cold water.
7. Wash and dry your hand with clean towel, prepare a the plate with kitchen towel.
8. Dish out the salmon and put it on the kitchen towel and pat dry.
9. Arrange it nicely on a serving plate.
10. Serve it with some wasabi, pickle gingers and Japanese Soy Sauce.

Tips: You can prepare this dish in advance. Make sure it's neatly covered with cling film and keep it in the fridge.

Tasty Crispy Salty Chicken Strips

This is an excellent dish I learned from a food magazine.
It is best to serve as snacks with drinks or as an appertizer.

Ingredients:
300gm Chicken breast meat, cut into strips
5 cups Oil for deep-frying

Marinade:
1/2 nos egg
1 tsp salt
1/2 tsp five spice powder
1 tsp ginger juice
Dash of sesame oil
Dash of pepper
1 tbsp shaoxing wine
1 tbsp corn flour
1 tbsp plain flour

Seasoning
1/2 tsp salt
1/4 tsp five spice powder
1/2 tsp ground black pepper

Method:
1. Mix chicken with marinade and marinate for 1 hour.

2. Deep-fry chicken strips in hot oil until golden brown. Dish and drain.

3. Heat up a clean and dry wok, add in salt and stir-fry at low heat until the salt is hot.

4. Add in five spice powder, ground black pepper and mix well.

5. Lastly add in fried meat strips and stir well quickly.

6. Dish up and serve.

Suggestion:
Served with some Thai Sweet Chili sauce or chili sauce.