Saturday, January 30, 2016

Homemade Pork & Prawn Siew Mai ????~??????



Woke up at 6 o'clock on a Sunday morning, with my eyes half opened, I draft out this blog...because I knew there were some of my Facebook followers are waiting for my recipe. Hope they'll try it out and love it :)




This is a classic Hong Kong Dim Sum - Siew Mai. My version that I'm sharing here, I didn't follow the classic Siew Mai recipe because everyone in my family including me, we didn't like the siew mai served in Dim Sum restaurant. To me, those are too meaty. So when I make it at home, I opt for the more prawn version. YES, you heard me right, I used huge fresh prawn to make siew mai, not the tiny shrimps. So the texture is definitely better and the taste is superb! 

Be generous to use the premium ingredients when you preparing your homemade food. This is the key to make homemade food better than the store bought/ restaurant food. ;)






Ingredients: (Yield 8 Siew Mai)





125g Prawn (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
? 125?,????,??


(A) 

1/4 tsp Salt  ? 1/4 ??

Some White Pepper ??? ??

Some Sesame Oil ?? ??




75g Minced Meat ??? 75?

(B)

1/2 tsp Tapioca Flour ??? ???

1/4  tsp Sugar ? 1/4 ??

1/2 tsp Chicken Powder ?? ???

1/4 tsp Sesame Oil ?? 1/4 ??

1/2 tsp Soy Sauce ?? ???








(C) - Optional ~ I'm making this for my 6yo son, so some carrot and peas were added just to make it more nutritious for the little one. Can be replaced with water chestnut or shiitake mushroom or any ingredients of your preference.

25g Shredded Carrot and Peas 
??????? 25? (??,????????????,??????????)







Some Sesame Oil for glazing ?? ??

Wonton/ dumpling skin - 8 pcs ??? ??

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Add (A) into prawn, mix well and set aside.
?(A)???,?????

2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey. 
?(B)?????,??????????????

3. Mix all (A+B+C) until well combined. 
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4. Spoon the meat mixture onto a piece of wonton/ dumpling skin. Wrap up. 
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Here's the reference: ???

I made it with 

- 30g fillings for normal yellow/round wonton skin, or 22g for smaller siew mai.
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- 40g fillings for white shanghai dumpling skin 
???????????,?40?






I never learnt how to wrap a siew mai, just figured out by myself. Here's the smooth edges version.

Here's another pattern, with some 'skirting' at the edges. My preference is this :) 


5. Place onto a lined plate/ food container sprinkled with some flour. 
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6. Repeat for the rest. 
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7. If making this for later use, cover the food container with a lid and store in the fridge or freezer. 
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This batch was made using Shanghai dumpling skin.
Looks pale, but I prefer this one, without the yellow colouring.

This batch was made using yellow wonton skin.
Looks more like the Siew Mai served in Dim Sum restaurant.

8. For steaming - Place it in a lined Dim Sum bamboo basket. Brush the top with some sesame oil, cover and steam in a hot steamer for 8 minutes.
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This batch was made using 100g prawn and 100g minced meat.
The modified ratio that I shared in this blog taste better than this.


9. Serve warm. 
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If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!






When my son bring this to school to eat during recess time, he always bring back the empty food container and  says 'Thanks mom, the siew mai is very yummy!'
That's my greatest motivation to continue my venture in the kitchen ;)







Some feedback from those who have tried this recipe:




By Eelynn Lim 
By Adeline Song Jun Ling



By Choi Fong

By Choi Fong


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Friday, January 29, 2016

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show


I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.


Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert�s Farmer�s Market, Osborne Village Farmer�s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy�s yoghurt, also available at St. Norbert�s Farmer�s Market and daily at the Osborne Village Farmer�s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!
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Thick and chewy Oatmeal Raisin Chocolate Chip Cookies

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I barely even have the energy to bake these days, but some times I try to make an effort. A minimal one, though. And always something that can be prepared once, eaten later - I love cookie recipes that allow me to freeze ready-scooped dough, to have my own bake-off cookies at hand when the cravings for something sweet strike. (And most cookie recipes work well for that, actually.) These yummy delights from Smitten Kitchen are among the easiest, ever. I think it took me about ten minutes of actual work. At the most. Highly recommended.

For the original post, please go here. She makes lots of suggestions for mix-ins, and talks about how she came across this recipe - me, I just made it. I used not a whole lot of raisins and instead, a lot of chocolate. That's the way I like it.

Thick and chewy Oatmeal Raisin Chocolate Chip Cookies
about 24 (at least, it all depends on your size...)

115 g butter, slightly softened
125 g brown sugar
1 egg
1/2 tsp vanilla powder (original uses extract)
95 g all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
120 g rolled oats
60 g raisins
100 g dark chocolate, chopped

Cream the butter and sugar until well combined and slightly fluffy - about three minutes. Scrape down the sides, and add the egg and the vanilla. Combine and beat for a minute or two. Stir together all the dry ingredients, I included the mix-ins right away, and then add to the butter mixture. Mix until well combined. Scoop - I use a 1-tbsp cookie scoop - on  to a lined baking sheet, or on to a plastic-lined cutting board that you promptly freeze. When you want to bake these, do so at 175�C for 10-12 minutes.




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Thursday, January 28, 2016

Bangkit Cookies (aka Kueh Bangkit) ???



When I was a child, on the first day of Chinese New Year ???? , we celebrated at my grandparents house. All of us 'packed' in my father's car, I still remembered he was driving a Mitsubishi Lancer and I was the one sitting at the front passenger seat with my mom. That was more than 30 years ago and no one care about children car seat or even if you fasten your seat belt.


My mom was just like me, no junk food for kids! And, that's the reason why I was so looking forward to Chinese New Year because back to my grandparents house, I got UNLIMITED JUNK FOOD! :D It's just like having 'junk food' buffet. My mom was busy cooking in the kitchen and I was busy 'trying out' all the cookies and junk food. One of the food that I never missed was this (not junk food). Simply because it melt in mouth and it's sweet and fragrant! 



Every year, I see many bakers baking this and I was tempted to try. However, looking at the recipe, I gave up because of the process to dry the flour. Bake or fry the flour, any one of this will definitely make a big mess in my kitchen or oven. 

Until last week,  when I went shopping at Metro, I found this...







Alright, this is NOT a sponsored post or advertisement. 

It came with the recipe that after I read the details, I add a packet in my shopping basket without second thought! No baking/frying flour, why not give it a try? and I did, it turned out melt in mouth and not too sweet, most importantly it's easy to handle :)


Well, I didn't follow exactly the recipe stated on the packaging because I do not have pandan coconut essence. I used pandan leaves to get the pandan fragrant, it turned out not as fragrant as the store bought bangkit cookies but for a quick homemade version, this is a good one. 



I will not share the details of the ingredients used because it's all printed on the packaging. Just some notes for myself that you may want to use for reference:

~ When using packet coconut milk (I used KARA), add 100ml water, gently heat up with some chopped pandan leaves to get the pandan fragrance. 

~ If the dough is too sticky, cover with cling wrap while roll out the dough to prevent sticking.

~ Bake in a preheated oven 160'C (with fan) for 10 minutes, rotate the tray and continue to bake 10 minutes. If the centre of the bottom is still a little moist, return to oven bake 120'C for 5 more minutes. Let it rest on the baking tray for 8 minutes before transfer to the cooling rack. 


That's how they crumbled when I transfer it to the container.
Need I tell you how these cookies melt in mouth? ;)

~ Handle the cookies with EXTRA care because they are so fragile and crumble easily. 





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Banana Oatmeal Cookies (Whole Wheat) ????????


If you like Banana Muffins or Banana Bread, you will definitely love this! They taste exactly like the 'compressed' version of the banana muffin and banana bread. 

These are guilt-free cookies, not-too-sweet and they are nutritious. I especially made this for my son who is losing his front milk teeth. So something chewy is easier for the little one to munch :)





Ingredients: (Yield 37 Small Cookies)



43g Unsalted Butter (softened to room temperature)

1/2 cup Brown Sugar

30g Egg White 

1 tsp Vanilla Extract

95g Banana (ripe, mashed)





(A)

3/4 cup Whole Wheat Flour 


I used Blue Jacket Whole Wheat Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1/2 tsp Ground Cinnamon


(B)

1 heap cup Baby Oats 

1/3 cup Raisin

1/4 cup Walnut (chopped)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

?????????,????????????????????????????????!

Method:

1. Use a stand mixer, cream butter and brown sugar. 

2. Beat in egg white and vanilla extract, follow by mashed banana. The mixture will turn out quite watery at this stage. 

3. In a large bowl, sift (A). Add (B) into (A), mix well.

4. Add (A+B) mixture into the butter mixture. Mix with lowest speed (KitchenAid speed 1) until just combined.

5. Scrape the sides.


The cookie dough should look like this.


6. Spoon the cookie dough onto a lined baking tray. 





7. Bake in a preheated oven 170'C (with fan) for 7 minutes, rotate the tray, continue to bake another 7 minutes or until it's firm. 

8. When it's done, remove from the oven. Let the cookies rest on the tray for 8 minutes before transfer to the cooling rack. Store in an airtight container once completely cooled.







Some feedback from those who have tried this recipe:


By Evalyn Siow











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Monday, January 25, 2016

13 courses, 2016

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Long-time readers of this blog know that we meet up with three other foodie-couples once a year for a huge feast - a 13-course dinner on Trettondagsafton which is what we call twelvth night in Sweden. This year, we celebrated this unique tradition (no one else is doing it, as far as I know) for the 10th year in a row. It was quite natural that we decided on "celebrations" as this year's theme. So the rules were that every couple should make three dishes - one starter, one main, one dessert - that were suitable (or customary, even) for celebrations. Any celebration would do, big or small. And speaking of small, the servings of each dish should be SMALL. Tre dishes per couple makes 12 in total, so I always make a tiny appetizer to serve with drinks while we look at the menu. Here's what we ate this year.

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First off, a rather traditional new year's canap� with a chili mushroom stew. And champagne, of course!

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Next came Erika and Micke�s sandwich cake, which they had named "Four baptisms and a funeral" - this is really super common to serve at those occasions. It was extremely good!

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Second starter was to celebrate our own victory in "Swedish home cook of the year" back in 2008. Me, Dagmar and Lena won, although Lena wasn't there at the finale. (You can read more about the whole thing here.) This was the starter we made from a surprise basket, on stage. It's basically serrano ham filled with a grilled red pepper-lemon-creme fraiche, and topped with deep fried capers.

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Third starter was to celebrate cinco de mayo, and what better way to do that than with carnitas? I made super delicious carnitas (must make sure to post the recipe) and served them with a spicy salsa verde, chicharrones, and some extra coriander. (Of course.)

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The last starter was a slightly weird seafood mosaic with scallops, which was actually part of the Nobel menu ten years ago. It came with a very nice salad, but the mosaic was a little salty.

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On to the mains. First out, a green pea soup with champagne - Creme Ninon - that was a highlight for New Year's Eve a bunch of years ago. It was rather strange, not our favorite of the night - but the champagne was good!

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Second, a bit of a long shot. We thought about when Sweden won the bronze medal in the world championship - soccer - back in 1994 and imagined everyone celebrating on the streets of Stockholm. The most classical Swedish street food is probably tunnbr�drulle - sausage served in a thin rye bread with mashed potatoes and a good helping of shrimp salad, so we wanted to make something like that. To make it more gourmet, we made our sausage from scallops and cod, and of course our own shrimp salad as well as deep fried shallots and some roe on top. It was pretty good but in all honesty mostly a fun concept.

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Third, Persian New Year, Nowruz. This was a traditional dish with saffron rice and baked salmon - delicious!

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Fourth main dish was a really delicious gumbo, made to celebrate Mardi Gras. Some even had seconds of this which should tell you how great it was since everyone was pretty full by now...

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On to desserts. First, my idea to celebrate St Patrick's Day. You'd have imagined something green perhaps but this was instead a riff on Irish Coffee - coffee ice cream with coffee crunch walnuts and a boozy caramel sauce with irish whiskey. Yummy!

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Lena wowed us with her rendition of a classical Wimbledon dessert - an Eton Mess with absolutely everything on it. I loved this, and hated that I couldn't finish it all.

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Dagmar had made miniature princess cakes, which is of course THE cake to serve on a Swedish birthday.

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And last, to celebrate a luau, a pineapple coconut cake. Really yummy, and it would be great with a strong cup of coffee.

Want to look at earlier years?

2006
2007
2008
2009
2010
2011 - Around the world theme
2012 - Movie and TV theme
2013 - Different main ingredients
2014 - Different flavors
2015 - no theme



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Sunday, January 24, 2016

Cheesy Sausage Roll ?????

Sunday is the day to zZZZ.....

I like sausages! but I don't eat sausages often because of it's ingredients used in processed food. However, I do buy sausages sometimes if I managed to get the No-Nitrates and No-MSG added sausages. 



These are the 'healthier' choice that I found recently at one of the local supermarket. 

Made this delicious sausage roll with my homemade bread that had been sitting in the freezer for weeks. Coat it with some eggs and pan fry. Try it and you'll know how delicious can it be..... ;)






Ingredients: (Yield 2 servings)



2 good quality Sausage

2 thick slices of Bread (I used my homemade sweet bread, click here for bread recipe)

2 slice Cheddar Cheese

1 small Egg (I used kampong chicken egg)

1 tbsp Fresh Milk 



4 Tooth Pick

Some butter for cooking





Here's the step-by-step tutorial
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Cook thawed sausages in hot boiling water for 1-2 minute. Drain. 

2. Use a rolling pin, flatten the bread. Layer with cheese and sausage, roll up and pin with the tooth picks. 

3. Lightly whisk egg and milk in a shallow plate/ bowl. Coat the bread with egg.

4. Heat butter in a skillet, cook the sausage roll until it's golden brown. Remove the tooth picks. Once it's done, remove from heat, slice and serve warm.







My boy likes it so much and he requested this for his Monday school-snack box :)
It looks quite messy because the cheese oozing out when I sliced the roll. 



Optional: 

To make the sausage smile, get a sausage stamp and print the smiley face on the sausage. :) 


Alternatively, you may replace cheese with seaweed. Click here to view the Seaweed Sausage Roll bento that I prepared for my son. 
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