Wednesday, September 21, 2005

Red Rice Congee

200gm lean meat (diced)
100gm red rice
50 gm sushi rice

1. Wash and drain red rice and sushi rice. Marinate both rice with 1/2 tsp of salt & 2 tbsp of oil for 3 hours or 6 hours. Bring 8 bowls of water to boil, add in both rice to cook until boil for 10 mins.

2. Lower the heat and simmer for 1 hour. Add in diced meat and stir evenly to continue simmer for another 15 mins and serve hot.

Tuesday, September 20, 2005

Guo Tie (Fried Dumpling)

Ingredient:Dough225 g cake flour (Hongkong flour) 1/8 tsp salt 2 tsp oil
100 ml warm water

Filling:100 g prawns (diced)
200 g minced pork
200 g bai cai (boiled & diced)
30 g yellow onion (diced)
30 g chives (koo chye)
Seasoning:1 tsp salt
2 1/2 tsp sugar
1/4 tsp pepper
3 tsp cornflour
1/2 tsp sesame oil
3 tsp cooking oil
Method:1. Put pork, prawn, salt, sugar, pepper mix together in a mixing bowl. Then add cornflour, sesame oil, cooking oil mix again until well blend. Add onion, chives to mix it well then leave aside on a plate.
3. Sieve the cake flour into a mixing bowl, add salt to it. Pour cooking oil into the mxing bowl then mix it well with a wooden rod. Take 200 ml of tap water mix with 100 ml of hot boiling water to mix well then pour out 100 ml of warm water into a bowl.
4. Put the dough on the table to knead, then add warm water a bit at a time, mix until the dough is smooth. Put the dough inside plastic bag, let it set aside for 5 min. After 5 min, divide into 2 portion, leave the 2nd portion inside the plastic bag.
5. Divide the 1st portion into 12 small pieces of dough. Make into a ball then press it flat, use a wooden rod to roll on the side of the pastry. Then put filling in the centre, then to form a semi-circle, fold one side overlapping after another on the edge of the second side of the pastry, leave the 1st side facing urself no pattern on it.
6. Once the guo tie is completed, put it on a plate to prepare for frying. Put oil on the pan, then put in the guotie to fry. Until the skin (backside) slight burnt, pour away the oil, add 100 ml of water. Then cover the pan with a lid for 8 miins, let the guotie cooked. Then open the lid, fry the guotie until the water dry up.
7. Dish up and serve from the plate.

Monday, September 19, 2005

Steamed Yam Kueh

650g yam (skinless)

Batter ingredients
260g rice flour
75 g wheat starch
1 tbsp sugar
¼ tsp salt
450 ml warm water (water tat is boiled and cool down)

Seasoning sauce
1 tsp salt
1 tbsp sugar
1 tsp pepper
½ tsp five-spice powder
1 tbsp light soya sauce
250ml hot water (boiling water)
200ml mushroom water (get it from soaked mushroom)

150gm Chinese sausages
50gm dried mushrooms
100gm dried shrimps
5 gm dried black fungus
2 pieces of fresh chillies
1 stalk of spring onion
50 gm fried sesame seeds
50gm shallot (fried)

1. Skin off the yam then cut into small pieces, then put to steam in hot boiling water for ½ an hr.
2. Prepare the batter first - mix rice flour, wheat starch, 450 ml of warm water together into a mixing bowl, use a wooden scoop to stir them until smooth then set aside.

3. Soak dried mushroom in hot water until soft.Soak dried fungus in hot water until its expanded.Remove the skin of Chinese sausages then cut into diced. Soak dried shrimp in tap water for a while then drain dry, chop it into pieces. Press the fresh chillies, slice half of it, remove the seeds then cut into strip, then diced it into small pieces.Diced the soften dried mushroom, retain the water, filter it then put aside for later use.Cut the expanded black fungus into small pieces. Cut the spring onion into small pieces.

4. Heat up 2 tbsp of oil then add Chinese sausages, dried shrimps, mushroom, black fungus, chilli to fry until fragrant. Dish up ¾ of the portion for garnishing, the rest leave in the wok. Add in the seasoning sauce to fry together, then add in 200 ml of mushroom water to boil, once it is boiled, then in 250 ml of hot water to fry.

5. Add in steamed yam to fry together until it well cooked, yam looks a bit more soft, easy to press. Sieve the batter mix. Slowly add in the batter to the wok, then keep on stirring until its look creamy and thick, the scoop got problem in stirring then dish up to the 8-inches round tray to steam. The steaming takes about 1 hour.

6. After 1 hour, you will see a bit of water on top of the kueh, its okie, then put garnishing on top of it. If you wan to eat immediately, just put it over a tray of cold water, for about ½ hr, it should be ready to be served.

Saturday, September 17, 2005

Dim Sum: Fried Yam Puff

Yam Taro Puff (This recipe makes 24 pieces)

Ingredient: (for filling) - sweet300gm of Red bean paste


Ingredient: (for filling) - savoury

100 gm yellow onion (chopped)
100 gm char siew (cube)
150 gm minced pork
100 gm prawns (cube)
3 nos of dried mushroom (soak it soft) - (cube)
30 gm green peas (defroze)
20 gm spring onion (cube)
Seasoning (mix into a bowl)80 gm water
1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp oyster sauce
1/4 tsp sesame oil
1/8 tsp pepper
Thickening:3 tsp cornflour3 tsp water (tap)

A.To cook the filling:
1. Heat the wok with oil, then put in chopped onion, minced pork to fry until the minced pork is half cooked. Add chopped prawn, mushroom, pepper, sesame oil then fry it well. Add seasoning to fry, then add char siew. Add thickening, add green peas then fry again
2. Add spring onion to fry for a while then off fire. Leave it a side to let it cool down.

B.DoughIngredient:300g yam (net wt)

3/4 tsp salt
2 tsp sugar
1/2 tsp 5-spice powder
1/8 tsp pepper
1/8 tsp sesame oil
80g wheat starch
100ml boiling water
60g shortening (crisco)
Method:1. Peeled, sliced the yam and steam for 30 mins. Then mash it to flatten all the lumps. Then cover the well mashed yam first, then set aside. Pour boiling hot water into wheat starch in a mixing bowl then use a wooden roll to mix it well. Roll it like a circle in the mixing bowl.
2. While the wheat starch still warm, cover first. Add sesame oil to the yam then mix it well on a table, then add the wheat starch, to the well blend yam mixture. Knead all together, until the dough is cold then add shortening into the centre of the dough.
3. Knead again until no sticky to hand. Use a pastry cutter to cut into 24 peces. Then make one piece into a ball, the press it down. Use the thumb & finger to make the outer layer thinner , Let the centre a bit thick, then put savoury filling (10 gm) on the centre. The seal it up.
4. Make into a semi-circle. then press it to make it look like oval shape. Then set aside for frying . Put oil in the pan, then keep it at medium fire, then put the yam puff thru a oil filter strainer.
5. Dip into the oil for deep frying once, then use a strainer to bring the yam puff up again. Do this a few times, until the yam puff turn slightly brownish. Use medium fire all the while. This will get the crispy texture of the yam. Once you see the crispy texture of the yam, dish up and put on a plate. Ready to serve.

Friday, September 16, 2005

Dim Sum: Oyster Sauce Dumpling

Ingredients (24 pieces)
250g Wonton Skin (round shape)

150g prawns (diced)
150g pork (shoulder meat - sliced)
6 nos of water chestnut (diced)
1/2 tsp of salt
1 1/2 tsp of sugar
1/2 tsp of pepper
1 1/2 tsp of cornflour
1/2 tsp of sesame oil
1 tsp of cooking oil

1. Season prawn, pork with salt, pepper, sugar together first. Add in cornflour, sesame oil, cooking oil to the mixture.

2. Mix them until firm. Add in waterchestnut to the mixture, then mix it for 2 mins. Use a tsp to put the mixture in the wonton-skin, fold it like a semi-circle.

3. Fold the edge - stacking one after another - turn out like a fan design.. Put in the folded dumpling to deep fry in oil. Fry until golden brown.
Dipping Sauce - Oyster Sauce


1/2 tsp salt
1 1/2 tsp sugar
2 tsp oyster sauce
1 tsp dark soya sauce
1/2 tsp sesame oil
1/4 tsp pepper
100g water
1 tsp cornflour
1 tsp water

1. Heat pan with 2 tbsp of oil . Add in 100g water, salt, sugar, oyster sauce, dark soya sauce to fry. Then add in sesame oil and pepper. Mixed cornflour with water until well mixed. Add to the oyster sauce mixture until its thicken. Serve this sauce with the above Deep fried Dumpling.

Tuesday, September 13, 2005

Steamed Simple Yam Cake

Ingredients 500 gm yam (diced)
200 gm dried prawns (grinded)

Batter600 gm Rice Flour
600 ml tap water

Seasoning: 1800 ml tap water
2 1/2 tsp salt
3 tsp sugar
2 tsp pepper
1/2 tsp sesame oil

Garnishing 5 spring onion (cut)
5 fresh chilli (cut)
20 gm fried sesame seeds

Method1. Mix rice flour & water in a big mixing bowl, add water gradually, stir until smooth paste, set aside. Fry yam until fragnant & drain away the oil. Leave about 5 tsp oil in the wok, add dried prawns to fry until fragnant. Add seasoning to the wok, to fry, add in cooked yam.

2. Fry until boiling hot, you can see bubbles, remove from fire. Pour into the batter and stir until thicken (without fire) . Put into a 8 inches round tin, to steam for 30 - 45 mins. . Garnish with the spring onion & chillies. Wait for it to cool down. 10. Ready to be serve for the next day.

Sunday, September 11, 2005

Steamed Pumpkin Kueh (can be eaten in 2-3 hrs time)

500g pumpkin (remove seed, skin)
150g dried shrimps (soak in water, chopped fine)
250g belly pork (optional)
15 pieces dried mushroom (soak in water, cut into dice)
400ml hot water

Batter Ingredients: (well mixed in a mixing bowl, then sieve it)
250g rice flour
75g wheat starch
450ml warm water (have been boiled & cool down)

Seasoning: (mixed together & put into a bowl and stir well)
½ tsp pepper
1 tbsp sesame oil
1 tbsp light soya sauce
½ tbsp sugar
¼ tsp salt

1. Pumpkin cut into cubes then steam for 10 mins and set aside. Put 2 tbsp of oil to heat up, add in dried shrimp to fry until fragrant. Then add belly pork, mushroom to fry together, once belly pork is cooked.

2. Add steamed pumpkin to fry then add 400ml hot water to cook in the wok. Stir fry them until the water is cooked then add seasoning to fry again. Once its fragrant, add in the sieved batter ingredients, keep on stir fry.

3. Until it become thicken and creamy, pour into a 8-inches round or square tray to steam for 1 hour over boiling water. Ready to be serve in 2 – 3 hours time.

Saturday, September 03, 2005

Chee Cheong Fun (with recipe)

Chee Cheong Fun

300g rice flour (3 elephant brand)
30g wheat starch
½ tsp salt
2 tbsp cooking oil
800ml tap water

300g roasted pork (sliced)
2 tsp light soya sauce
3 tsp cornflour
¼ tsp pepper
¼ sesame oil

Dipping sauce:
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp sugar
100ml boiling water

You Need:
2 pieces of rectangle size white cloth
1 rectangle size tray (oven toaster tray will do)

1. Mix rice flour, wheat starch, salt, and oil together, use a wooden scoop to stir them well. Add water gradually and also stir, repeat it for 3 times that means, add water & stir, add water & stir, add water, & stir, this mixture should be watery - then sieve thru a strainer then set aside.

3. Put sliced roasted pork in a bowl, then add light soya sauce, cornflour, pepper, sesame oil, use a metal spoon to stir until well mix and set aside. Prepare Dipping sauce and put them into a bowl.Boil water in a 3-tier steamer or a wok with boiling water below.

4. Wet the 2 pieces of white cloth into a pot of tap water. Prepare a rectangle tray and put into the 3-tier steamer while it boiling hot. Put 1 piece on the tray, then pour in a scoop of the batter, then cover to let it cook for 2 mins. The 1st layer batter will be thrown away, cos we wan to get the sticky into the cloth only, then put remove the batter, and put the cloth to soak in the tap water pot.

5. Cover up the steamer, let it boil, once it is boil, reduce the fire, then put in a piece of white cloth then put in 1 scoop of batter then cover to let it cook for 2 mins. Once 2 min, open the cover, then put in the roasted pork onto the batter then let it steam for 2 mins.

6. After 2 mins, prepare a tray with greased oil., then put the cloth with the batter facing the oily part of the tray, use a scrapper to scrap the paste out, and start to roll it. Roll it backwards then forward about 3 time roll it up, it will covered the roasted pork inside.

7. This recipe can roll about 10 rolls of chee cheong fun.This chee cheong fun can be serve with dipping sauce provided here.

Thursday, September 01, 2005

Dim Sum: Fried Chicken in Envelope

1 Kg Chicken (deboned) - 6 or 7 pieces of drumsticks (cut into half)
100g onion (sliced)
50g spring onion
15 pieces envelope (greaseproof paper) - buy from ntuc or bookshop

Seasoning:2 tsp salt
3 tbsp sugar
3 tbsp A1 sauce or HP sauce (get from ntuc abt $3 plus)
3 tbsp oyster sauce
2 tbsp ginger juice
2 tbsp cornflour
1/4 tsp pepper
1 tbsp sesame oil
6 tbsp cooking oil
3 tbsp water

Method: 1. Marinate the chicken with the seasoning, mix it well. Add in onion and spring onion. Leave it for 5 to 6 hours, best result is overnite also good.

2. Cut the greaseproof paper 10 ins X 10 ins. After 6 hours, remember to rub the greaseproof paper with oil first , the side use to wrap the chicken. Then wrap the chicken with greaseproof paper. and send to deep fry in oil.

3. Make sure the wrapper turn to dark then consider the chicken is cooked. Then remove the wrapper-chicken from the oil. Ready to serve.