Thursday, March 31, 2016
'Duan Wu Jie' or Dragon Boat Festival. However, nowadays you can easily get them all year round and some even brings it to pay respect to their ancestors during 'qing ming' festival. And alkaline dumpling is my favourite dumpling of all Unlike the rest, this 'kee zhang' turns out looking waxy & shinny and the texture is chewy and springy without any fillings in it. And it is normally eaten with plain sugar, jaggery sugar syrup or kaya jam. The yellowish colour of the dumpling is NO artificial colour. The colour is actually came from the lye or borax rock. Lye rock (鹼水头) is easily available at any grocery shops or even supermarket during dumpling festivals. It cost about RM1.00 each and it comes in standard size. Click for more info regarding the food grade borax or lye rock here. However, you may use the bottle lye water but the result is less satisfying compare to borax rock. And here's what I did.
1 kg glutinous rice
1 pce yellow borax or lye rock, pounded
60 pcs bamboo leaves (need extra)
dumpling strings or plastic raffia, about 36 inches long
(fold string into half and make a big round knot where you can use it for hanging)
(1) pound borax or lye rock into small chunks then soak with one cup of water for an hour or till dissolved.
(2) wash and rinse the rice thoroughly then cover rice with enough water. Add in borax or lye water and mix well.
(3) let rice soak in borax or lye water for about 8 hours, preferably overnight (but mine is only 4 hours) then drained.
(4) boil bamboo leaves for 20 minutes or till soft. Off the heat, then soak in the strings till water cooled down. It took about an hour or so.
(5) rinse bamboo leaves with clean water then wipe clean with wet cloth.
kaya jam @ coconut egg jam or vegetarian kaya jam or jaggery sugar syrup. Its my first attempt and it turns out perfect ! Clap...clap... clap....
Friday, March 11, 2016
Flaounces is also called as flaounca which is a special Easter and Ramadhan food eaten during those special day in Cyprus, an Island which located at Eastern Mediterranean Sea (off the coasts of Syria and Turkey). Cyprus is the third largest and most popular island in the Mediterranean. For me, its a brand new discovery and still google around searching the famous eatery around that island. Not much luck though ! Anyway, this little flaounca is all ready for the trial.
500gm all purpose flour
1 TB yeast
1 TB sugar
60gm butter, melted
1 tspn salt
(1) combine flour, yeast, sugar and salt into a big mixing bowl then stir in water, milk & melted butter till soft dough is formed.
(2) knead till smooth then set aside to rest for an hour or till double in size.
(3) now, punch dough to release air and again knead till smooth.
(4) place dough to working table and divide into 2 portions.
(5) next, divide each into 8 portions.
Ingredients for cheese fillings :
250gm cream cheese
250gm cheddar cheese
1 tspn salt
2 TB sugar
70gm all purpose flour
90gm semolina flour
1/2 tspn yeast
1 tspn baking powder
3 eggs, beatened
1 lemon rinsed
some mint leaves, chopped (omitted)
(1) combine both cheese, sugar, both flour, baking powder, raisins & lemon zest into a big mixing bowl then stir to well mixed.
(2) now, add in yeast and eggs then stir till well cooperated.
(3) keep refrigerated for 30 minutes before used.
1 cup sesame seeds (for coating)
1 egg yolk mixed with 2 tspn milk (for glazing)
(1) flatten each dough with rolling pin to form a disk like sheet then place on a big scoop of cheese fillings at the center.
(2) fold two sides of sheet facing inward then following on the other side as well to form an open parcel, as picture shown.
(3) brush surface with egg glazing and coat each with sesame seed.
Monday, March 7, 2016
Banh bao is actually quite similar to the common old fashion Chinese meaty steamed bun, where you will have juicy flavoured meat, hard boiled egg or may be some preserved veggie & Chinese sausage.inside it. However, to make it simple I decided to use leftover cooked meat for the fillings, which is just perfect to help you clearing off everything. Isn't that sounds great !
Ingredients for meat fillings :
400-500gm any minced meat as desired, chopped into chunks
3 large onion, sliced
3 green chilies, seeded and chopped into chunks
4 TB curry powder
1/2 TB red chili powder
2-1/2 TB light soy sauce (or to your taste)
1-1/2 TB sugar (I prefer sweet base)
pepper to taste
* thickening : 2/3 cup water mixed with 1 tspn tapioca starch or corn starch
(you will need more liquid for cooked meat compare to fresh juicy meat, kindly adjust according to the ingredients used)
(1) preheat frying pan with 1/2 cup cooking oil then stir in onion and saute till fragrant.
(2) add in meat, sugar, pepper powder and green chili, continue saute till brown & fragrant.
(3) now, add in red chili powder, curry powder & soy sauce and continue cooking over medium heat till fragrant.
(4) once its ready, stir in thickening and immediately switch off the heat. Continue stirring till became sticky gravy. Then leave cool completely before used.
Ingredients for bao dough :
500gm all purpose flour
2 tspn yeast
2 TB sugar
2 TB shortening
(1) combine flour, yeast, sugar and water into a big mixing bowl then stir to form soft dough.
(2) add in shortening and continue kneading till smooth, then let to rest for an hour or till double in size.
(3) now, punch to release air and knead to smooth.
(4) place dough to working table and divide into 14 portions, about 59gm each.
(5) flatten each to fill in meat filling and half hard boiled eggs, then wrap to seal carefully.
(6) preheat frying pot or wok with enough cooking oil to cover the bun when frying.
(7) once its ready, place in buns one or two at a time and fry with low heat. Discharged buns from hot oil immediately once it turns golden brown.
(8) repeat till everything completed.
Saturday, March 5, 2016
Ingredients for cookie dough :
2 cups all purpose flour
pinch of salt
230gm butter, softened at room temperature
1/2 cup icing sugar
*300gm pineapple fillings (about 8gm each)
(1) cream butter, salt and sugar till fluffy then stir in flour to form soft dough.
(2) keep dough refrigerated for an hour.
(3) place dough to a slightly floured working table then roll out flat about 2/3 mm thick.
(4) now, shape dough with mould as desired and place on pineapple filling.
(5) finally, at preheated oven at 175'C for about 12-15 minutes or till slight brown.
(6) when done, set aside to cool completed before decorated with melted chocolate.