Wednesday, May 30, 2012

Steam Sao Mai With Quail Eggs

In a dim sum restaurant , sao mai is a must have in the list.There's a variety of sao mai, sao mai with century eggs, fish eggs, tofu,etc....
I've been thinking of making sao mai on my own for quite sometimes, but always on hold :P, until I found this recipe from Yum Yum magazine prepared by Agnes Chang. 
While looking at the photo and the recipe ,...that's looks sooo tasty...hmmmmm , well a dim sum with quail eggs, that's sounds really interesting,something new for me and I haven't taste this kind of dim sum before( well, the dim sum restaurant we used to go didn't have this kind of sao
Agnes made it really beautiful, with the egg burried inside the sao mai,and left a little bit to be seen. Not like mine in this photo , the eggs will drop need to practice more on the wrapping technic.

Ok, let's see the recipe.

300 gm half lean and fat pork, minced
150 gm fish paste
5 waterchestnuts, peeled and chopped.( I omitted this, cos, I don't have this in hand)

1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock granules( I ommited this)
1 tsp chinese cooking wine
11/2 tbsp tapioca flour

About 30 pieces of wanton wrapper
About 30 quail eggs, boiled and shelled

Combine minced meat , fish paste and salt.
Mix until very sticky.
Add in waterchestnuts and seasoning and mix well.
Chill in the fridge for 1 -2 hours before using.
Use a piece of wanton wrapper to wrap up some filling and shape it like a flower.
Arrange a quail egg on the central and place onto a greases steaming tray.
Repeat the same until all filling finished.
Steam over high heat for 10 minutes or until cooked.
Remove from steamer and serve.

*The seasoning is just a guide, you can steam or fried a little piece of sao mai , to taste.
 I'm submitting this post to Aspiring Bakers # 19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Thursday, May 24, 2012

Braised Bean Curd Skin Rolls In Tomato Sauce

I guess, 90% of us like dim sum, although it is quite oily, but we still do love it. And I always keep this in my mind,when I'm in the restaurant * don't worry , just eat, later drinks lots of tea*......hahaha, the tea will wash all the oily 

If we are in dim sum restaurant, I'll find a table that just suitable for us, try not to go for the  big table, because , the eyes will do the talking,will order.... ,take this, take that and this and that...until the table full of dim sums ....and end up we can't finish the dim sum :(

Ok, here's one of our favorites, Braised Bean Curd Skin in Tomato Sauce.

I'm submitting this post to Aspiring Bakers #19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

300 gm half lean and fat pork, minced
2 tsp cornflour

1/4 pepper
1 tsp salt
100 gm fish paste from here

Sauce :(for +-15 pcs)
3 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp oyster sauce
4 tbsp tomato sauce
1 cup water

Combine minced meat with salt , pepper and cornflour.Stir in 1 direction, until it becomes sticky.
Mix it with fish paste and stir in 1 direction , until become sticky.
Wash and cut the bean curd sheet into rectangle shape.
Place a piece of bean curd sheet onto a working table, spread some filling on top and wrap it up.
Press both edges.
Heat up oil for deep frying, deep-fry the parcel until golden brown. Dish up and drain.
In a pan, boil the sauce ingredients, add in the fried fu pei.
Cook until the sauce thicken and almost dry.
Dish up and serve.

This is the bean curd sheet that I used. It  turned soft when I wash it.  

 Cut the bean curd sheet into a rectangle shape.

Spread some filling and wrap it up.

 Press down both edges.

Makes about 28 pieces.

Deep frying. Use medium to low fire.

Cook with the sauce until the sauce thick and almost dry up.

Thursday, May 17, 2012

Apam Dot Dot / Steam Cupcake

We really enjoy this apam/steam cupcake, that I made this apam  3 times in 1 week....hahaha
It is so easy to make. I made this for my girls breakfast and of course, I didn't wake up early in the morning ;), but I made it earlier, the night before and ,it's still remain soft the next morning.

I got the recipe from here , I adjust a bit the ingredients and the method.

Remember to use medium to low fire to steam this cake,so you won't have a smiling cake...hahahha, it won't crack :P

Recipe Source: Hana's Family
3 cold eggs--from fridge
275 gm flour( I used superfine flour)
220 gm caster sugar ( I used 170 gm)
150gm fresh milk
3 tsp baking powder
1 tsp ovalete
11/2 tsp vanilla extract
Some blueberry filling 
Some coloring

Method:( I didn't follow the owner's method
Heat up steamer.
Sieve flour and baking powder, set aside.
Beat eggs and sugar until fluffy and pale.
Add in vanilla and ovalete, baet till well mix.
Beat in milk, follow by sieved flour. Mix well.
Mix all the ingredients in a mixer bowl and whip with high speed for about 6-8 minutes.
Divide the batter into and drop some coloring of your choice.
Filled all the batter in piping bag. Different colors use different piping bags.
Press some batter onto the cupcakes liner.
Put some blueberry filling, and cover with some batter.
Lastly dot dot with colors batter.
Steam over MEDIUM LOW heat for about 10 minutes.

Friday, May 11, 2012

Peanut Santan Layer Kuih

This recipe is from Famous Cuisine magazine with slightly changed.

200 gm grounded peanut
60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
400 ml water

60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
200 ml water
1/2 tsp salt

Combine ingredients (A) and (B) separately, strain well.
Prepare 8 inches round tin, line with plastic or banana leaf.
I used 7 inch square tin, lined with aluminium foil.
Spoon batters in tin on sequence by different color at about 150 ml each layer.
I forgot the volume of each layer, but you can divided the ground peanut batter into 5 layers, and white color into 4 layers.Then you can get 9 layers.Start and end steaming with the ground peanut layer.
Steam each layer for 3-4 minutes over medium heat.
For the final layer , steam over medium heat for further 20 minutes.
Remove from the heat and leave it completely cool.
Cut and serve.

Thursday, May 3, 2012

Apple Yogurt Cake

Recipe from Alex Goh's book.
Normally we use green apples in our baking, but in this recipe I used red apples and very happy with the outcome.I like the moisture level in this cake.

250 gm butter
230 gm sugar ( I used 180gm)
5 eggs

120 ml yogurt ( I weigh 120 gm)

315 gm flour
1 tsp baking powder
1/4 tsp baking soda

3 apples, peeled and cut into cubes
50 gm sultanas
1/2 tsp cinnamon powder
Adequate water to boil the apples

Boil apples cubes in (E) till become soft, then add sultanas, drain the excess water.Mix in cinnamon powder, and mix evenly.Set aside.
Line 9 inch baking tin.
Cream (A) till light and fluffy.
Add (B) and cream till smooth and light.( Mine not very smooth, curdly, but I proceed to the next step )
Add in (C) ans (D) alternately , a little at a time and mix well blended.
Add the apples mixture into the batter. Mix till well incorporated.
Pour batter into prepared mould and arrange some apples on top.
Bake at 180C for 60 minutes, or test with skewer.It is ready when skewer comes out clean. Allow to cool.
Glaze with apricot glaze.( I used piping jelly )

Ready to bake....:)