Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

Monday, January 14, 2013

Siew Pau / Roasted Bun

I love to eat this siew pau, but I never make it on my own, just because, once my neighbour told me it is very hard to make.....zzzzzzzzzzzzz.My neighbour was WRONG!!!! It is so easy to make. All you need is the pleating skill, which is easy to learn.
And thanks to Hody Loh who hosted this Malaysian Food Fest for the month of Negeri Sembilan. This event gave me opportunity to try this easy and yummy siew pau. If you're interested in this event or want to have a look from past event, do drop by to Wendy's blog, there's a lot of yummy food from the past event..If you're interested can take part also..'s the recipe from Hody Loh and here and a minor changes. Please go their blog and look at their wrapping method. This time I didn't snap my photo properly.


For Filling:
700 gm minced pork
1 large onion
some oil for frying

1 tsp salt
1 tsp soy sauce
11/2 tsp sesame oil
2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 five spice powder
some water ( I didn't add this)

For thickening:
1/2 tsp cornflour
1 tbsp water

Heat up some oil, saute chopped onion until fragrant.
Add in meat and stir fry for awhile.
Add seasoning and some water.( I didn't add water)
Fry until a bit dry up.
Add in cornflour water for thickening.
Dish up and let it cool.

For oil dough:
240 gm flour
120 gm shortening

Water Dough:
240 gm all purpose flour
60 gm icing sugar
60 gm shortening
120 ml water

1 egg  beaten for egg wash
some sesame seeds


Mix all the ingredients of oil dough together and knead till you get a soft dough.
Set a side to rest for 30 minutes.
Mix all the ingredients for water dough and knead till you get a soft dough.
Set it a side to rest for 30 minutes.
Divide both dough to 30 equal pieces.
Wrap the oil dough into the water dough and flatten it.
Roll the dough out into a longish flat piece and roll up like a swiss roll.
Turn 90 degree and roll out again and roll it up like swiss roll.
Press dough with palm and lightly roll out into a circle.
Place filling in the center,wrap and pleat into a pau shape.
Place on a grease proof paper.
Brush pie with egg wash and sprinkle some sesame seeds.
Bake at preheated oven 180C for 20-25 minutes or until golden brown.

I'm submitting this post to Malaysian Food Fest , Negeri Sembilan Month, hosted by Hody Loh of Cook 4 You & Me .


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.

Tuesday, November 15, 2011

"Cik Kong" Spare Ribs

I got this recipe from Hawker's Fair Simplified recipe book.

These spare ribs are sooooo yummy.The meat are so tender, the sauce is so tasty.

600 gm spare ribs/ pork chop, cut into pieces
1 tbsp toasted sesame seed

1 tbsp plain flour
1 tbsp corn flour
1 tbsp shaoxing wine
1 egg
1 tsp baking  soda
1/2 tsp salt
3 tbsp water

2 tbsp black vinegar
2 tbsp tomato sauce
1 tbsp worchestershire sauce
1/2 tbsp chilli sauce
11/2 tbsp sugar
3 tbsp water

Combine spare ribs with marinade and mix well.Marinade for 30 minutes .
Deep fry the marinated spare ribs in a hot oil till golden brown.Dish and drain.
Pour sauce into a clean wok and bring to boil.
Add in spare ribs, and cook over high heat until the sauce thickens.
Dish up and sprinkle some toasted sesame seeds. Serve.

Tuesday, November 8, 2011

Bread Pizzas

As you know, my kids loves pizzas. One day, her friend brought this bread pizzas to the school and shared with her.She quickly asked her friend for the recipe....hehehe.
Back from school, immediately she wrote down the recipe and showed me.
The next day, I went to buy all the needed ingredients, then I went to her school and fetched her, she puts a big smiling face when she saw all the ingredients :)
After lunch, we together make the bread pizza.Its were so easy to make.Tastes so delicious too.
I made this bread pizzas for her breakfast too, she's so happy :)

Here's the recipe:
3 pieces white bread
2 - 3 pieces ham
Some canned button mushrooms, sliced
Pasta sauce
Cheddar cheese.

Pre heat oven 180C.
Spread some pasta sauce onto the bread.
Arrange ham and sliced button mushrooms.
Lastly top it with cheddar cheese.I used block cheddar, you can use sliced cheddar too.
Bake in pre heated oven for 10 minutes.
Let it cool on wire racks, and serve.Easy, right?

They arrange all the ingredients.This is the second time we made it, with my eldest daughter around. 
 The recipe that she recall and wrote down on a piece of paper.
Happy girl with smiling face :)

Monday, August 22, 2011

Marmite Pork

This recipe I adapted from Jamie Jong ( Assorted Lunch Boxes). I modefied the recipe a bit.
This recipe calls for lean pork, but I used pork belly, that had been sitting in my freezer for quite sometimes.

Here's the recipe :

300 gm lean pork
Oil for frying

1 tbsp soy sauce
1 tbsp cornflour
1/2 tbsp sugar

2 tbsp marmite
2 tbsp sugar
1 tbsp dark soya sauce
2 tsp cornflour
1/2 cup water

Marinate pork  for 20 minutes.
Deep fry pork pieces till golden brown.Dish up and drain.
Combine seasoning and stir cook in wok till sauce is thick.
Return the fried pork into the wok and mix well till sauce is absorbed and pork pieces well coated.
Dish up and serve.

Monday, August 8, 2011

Pork Chops With Fried Onions

This pork lion ribs best to be serve with rice, or you can just eat it alone.The sauce make it more flavorful,and the onion was so crunchy.Here's the recipe:

500 gm of pork lion, cut into 5mm thickness

1 onion , shredded
Potato/corn flour for coating

1 egg
2 tbsp water
1 tbsp worcestershire sauce
1 tbsp light soya sauce
1/2 tbsp sugar
2 tbsp cornflour

150 ml water
2 tbsp worcestershire sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp sugar
1/2 tsp salt

Pound pork lion rib with the back of a knife until tender.
Add in marinade and mix well.Set aside for 30 minutes.
Coat the marinated pork ribs with potato/cornflour and deep fry in hot oil,until cooked.Dish up.
Cut the fried pork lion ribs into pieces. Set aside.
In a wok, heat 2 tbsp oil,stir fry the onions till fragrant, add in sauce and cook the sauce until thick.
Dish up and pour over the fried pork lion ribs.Serve.