Aspiring Bakers #19: Dim Sum Affair (May 2012) : Yam Puff

Sob sob.....can you believe out of the 10 yam puffs I've made , only 2 are in proper shape, the rest is disastrous!! They all break up during the frying process!! faint.....I follow the recipe strictly by frying in hot oil for 1 min, turn off heat and let puffs fry in cooling oil for 30 seconds, follow by turning on the heat again and fry till golden brown, but it did not turn out ok!! Does not know where gone wrong!? They actually started to break up when I turned off the heat :( Left with only 2 unfry puffs, I decided to cook the puffs directly in the hot oil without following the steps in the recipe. Ahhhhhh at least 2 decent looking yam puffs can put into picture, if not really waste my effort, time & energy but still feel very disheartened...doubt will try out this recipe again :(( Though is not a fool-proofed recipe, I still would like the share the recipe here.....

What happen to the broken puffs??? Hubby walked into the kitchen and saw it and said "dun waste food, I eat" hehehe poor hubby have to swallow the unpleasant looking puffs. The 2 better ones he left for me though I did offer him :P

Wu Kok, 芋角....我很丑可是很好吃 ;)

Mushroom & Chicken Fillings

Skin Dough

Wrap up filling and mould into rounds

Ingredient
Skin Dough

• 300gm yam, peeled and diced
• 75gm wheat starch
• 1/2 tsp sugar
• 1/2 tsp chicken stock granules
• 1/2 tsp sesame oil
• 1/2 tsp five spice powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 75gm butter, softened
• 20gm potato starch
• 1 tsp baking powder

Filling (enough for 20 puffs)

• 300gm minced chicken
• 3 tbsp corn oil
• 160gm fresh shitake mushroom, finely diced
• 40gm butter
• 1 shallot, finely chopped
• 1 tsp sesame oil
• 50gm butter
• 50ml milk
• 1 tsp sugar
• 1 tsp chicken stock granules
• 1 tsp cornstarch
• 50ml water

Method

1. Steam yam for 25mins until soften. Transfer to a mixing bowl and mash. Add in wheat starch, sugar, chicken stock granules, sesame oil, five spice powder, salt & pepper. Mix well and chill in fridge for 30mins.
2. Combine softened butter, potato starch and baking powder and mix well. Add in chilled yam mixture and knead into a smooth dough. Set aside.
3. Make filling : Heat oil in pan, add in shallot and fry till fragrant. Tip in minced chicken and break up using the wok spatula. Stir fry till meat turns white. Add in mushroom and fry briefly.
4. Add in butter, milk and seasoning and mix till butter melted. Add in cornstarch and water and cook till thicken. Set aside and cool slightly.
5. To shape : Divide the dough in 10 balls. Lightly flour hand and flatten it into a circle. Place a heap tbsp of filling in the centre of the dough. Fold and pinch the edges to seal.
6. Heat oil in a wok. (test oil temp : drop in a small piece of dough and it should float almost immediately) Slide in the puffs in batches and fry till golden brown. Drain on kitchen paper and serve hot.

Recipe adapted & modified from Good Food Magazine

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

Aspiring Bakers #19: Dim Sum Affair (May 2012) : 豆豉凤爪

This is one of my favourite dish which I always ordered whenever we got the chance to eat dim sum :D :D Chicken is rich in calcium and collagen, but still have to consume in moderation as is quite high in cholesterol ^-*

Ingredient

• 10 fried chicken feet (ready bought from market)
• 1 tbsp corn oil
• 2 tbsp black fermented beans
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp chinese wine
• 2 tbsp 红糟
• 5 tbsp water

Method

1. Rinsed black fermented beans briefly to remove excess salt. Roughly chopped.
2. Heat oil in a pan. Add in fermented beans, garlic & ginger and fry on low heat for 3 mins till fragrant.
3. Add in chicken feet and seasoning and mix evenly. Cook for another 1 min.
4. Transfer onto a steaming plate and steam over preheated steamer for 30mins until soften.

Recipe adapted from '大厨家常'

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

腐皮卷

This is me and my son's favourite item!! Whenever I passby the dim sum counter at the food court, I'm sure to buy one of this for snack :D :D A very simple recipe which I've come up with using fish paste and some prawn meat and minimal seasoning as the fish paste and the beancurd skin is already quite salty....

Recipe by Peng's Kitchen
Ingredient (makes 6 pcs)

• 150gm fish paste
• 50gm prawn meat, diced
• 1 tbsp chopped spring onion
• 2 tbsp grated carrot
• 1/4 tsp pepper
• 1/4 tsp five spice powder
• 1/2 tsp light soy sauce
• 1/2 tsp sesame oil
• 6 pcs dried beancurd skin (approx 6 cm x 6cm) *

* Note : Wipe beancurd skin with a clean damp cloth to remove excess salt


Method

1. Mix fish paste, prawn meat, spring onion, carrots and seasoning well.
2. Divide mixture into 6 portion, place evenly over beancurd skin and wrap up. Seal edge with some cornstarch solution.
3. Heat oil in pan, lower heat and pan fry beancurd roll till golden brown on both sides.

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

糯米鸡

This looks awfully delicious right!? My dear son loves this so much!! But I only serve him 1portion as glutinous rice is hard to digest for their lil tummy. I actually got this recipe from a friend's fren :P I adjust slightly on the seasoning as I afraid it may be too salty :D

Ingredient (makes 6 servings)

• 300gm Glutinous rice (soaked overnight)
  
• 300gm chicken fillet, sliced thinly
• 6 chinese mushroom, softened (I used my XO mushroom)
  
• 1 Chinese sausage, sliced

For marinating chicken fillet :

• 1 tbsp oyster sauce
• 1 tbsp ginger juice
• 1/2 tbsp dark soy sauce
• 1/2 tbsp sesame oil
• 2 tsp sugar
• 1 tsp pepper
• 2 tsp chinese wine
• 1 tsp corn flour

For the glutinous rice:

• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 2 tbsp fried shallot oil
• 2 tbsp fried shallots
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp pepper
• 1 tsp chinese wine

Method

1. Seasoned the chicken fillet, mushroom & chinese sausage with the seasoning for at least 30mins.
2. Drain the water for soaking glutinous rice. Add 1/4 cup water. Steamed over high heat for 20-25 mins till cook. Stir in seasoning for the rice and mix well.
3. Prepare some disposable mould and placed some meat, sausage & mushroom. Cover with some rice and slightly press the rice to make it more compact.
4. Covered with foil and steamed over high heat for 30mins.

香煎木薯糕

This looks familiar to you? :D If u ever visit a local pasar malam you will sure come across a stall selling this kueh :D Very simple treats to make just like making normal pancakes. I did not drain away the liquid after grating the tapioca, maybe I should? The batter seems quite runny, and it spread a little when I drop the batter onto the greased pan. But it does not affect the chewy texture after cooking. While frying the cake, I just use a spatula to gather the batter to form a round shape*, it actually form shape very quickly as the tapioca is very starchy.

Ingredient (approx 10 pcs)

• 300gm finely grated tapioca, drained off excess liquid
  
• 100ml coconut milk
• 1 tbsp pandan juice
• 100gm sugar
• 1 tbsp corn flour
• 30gm melted butter
• 1/2 tsp vanilla essence
• 1 tsp pandan paste

Method

1. Combine all ingredient and mix well.
2. Lightly grease a non-stick pan. Scoop batter into heated pan.
3. *Pan-fry till both sides are crispy and golden. Drain well on greaseproof paper.

I'm submitting this recipe to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Vegetarian Spinach Dumplings

Dumpling skin make with fresh spinach juice! the balanced puree not wasted as can be used to cook porridge for my girl :D

Ingredient

• 200gm cabbage
• 4 dried shitake mushroom, softened
  
• 100gm enoki mushroom, chopped finely
  
• 100gm bamboo shoots, chopped finely
  
• 3 cloves garlic, chopped
  
• 2 tsp light soya sauce
• 2 tbsp oyster sauce
• dash of pepper
• cornstarch water
  

for skin :

• 150gm wheat starch, 澄粉
  
• 75gm rice flour
• pinch of salt
• 300ml spinach juice (process 300gm blanched spinach with 1.5 cup water, strained to get juice)
  

Method

1. Blanch cabbage in boiling water for 1 min. Drain away water. Chopped finely.
   
2. Heat 3 tbsp spoon oil in wok, add garlic & mushroom, fry till fragrant. Add cabbage, bamboo shoots & enoki mushroom and seasoning. Stir in cornstarch water to thicken the mixture. Cool down before use.
   
3. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
4. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
5. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
6. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
7. Place dumplings on a well greased steaming tray. Steam on high heat for 10mins. Remove and brush dumplings with sesame oil.
   

Chicken & Chives Dumpling

Compare to the previous dumpling recipe I've done, this batch actually looks so much nicer. This shows that my cooking skills has improved?! hehehe....While the dumplings are in steaming process, I looked through the recipe and realised I've missed a step! oops...I forgot to rest the dough for 10mins! Will it affect the texture of the dumpling or....nevertheless after steaming the dumplings looks fine to me, taste of the skin also acceptable to me :D My boy even give thumbs up and finished 4 dumplings for lunch....

Ingredient (makes 15 dumplings)

• 200gm minced chicken
• 30gm dried shrimp, softened
• 1/2 cup black fungus, softened
• 50gm bamboo shoots, chopped
  
• 200gm chives, chopped
• 3 cloves garlic
• 2 tsp light soya sauce
• 1 tbsp oyster sauce
• salt & pepper to taste

for skin :

• 150gm wheat starch, 澄粉
  
• 75gm rice flour
• pinch of salt
• 300ml water

Method

1. Heat 4 tbsp spoon oil in wok, add garlic & dried shrimp. Fry till fragrant. Add minced chicken, loosen the meat with a spatula. Add black fungus & bamboo shoots and some water and stir-fry till almost dry. Stir in chives, remove from heat. Cool down before use.
2. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
3. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
4. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
5. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
6. Place dumplings on a well greased steaming tray. Steam on high heat for 20mins. Remove and brush dumplings with sesame oil. Serve with chilli sauce and dark sweet sauce.
   

Chwee Kueh aka Rice Pudding

Quite happy with the texture of the rice pudding, though not as soft as the famous Tiong Bahru stall one :) at least they do not turn out hard! I twisted the filling by adding some minced pork on top of the preserved radish. They are not oily as what selling over the stall as you can see from the pics below!

Ingredient (makes 10 kuehs)

• 180gm rice flour
• 25gm corn flour
• 800ml water
• 2 tbsp oil
• 1/2 tsp salt
• 200gm Chai Poh (preserved radish)
• 100gm minced pork (marinated with 1 tsp sesame oil, 1/2 tsp pepper, 1 tsp light soya sauce)
  
• 6 cloves garlic, finely chopped
• 1/2 tsp sugar
• dash of thick dark soya sauce
• pepper
  

Method (Chwee Kueh)

• Sift rice flour & corn flour together. Stir in 300ml water. Strain mixture.
• Bring remaining 500ml water, oil & salt to boil. Pour in the flour batter and stir well till thickens. Remove from fire. (to do over boil if the mixture will curdles)
• Grease chwee kueh mould. Scoop mixture into each mould and place over a preheated steamer. Steam over high fire for 10mins.
• Cool down slightly, use a knife run through the edge to remove the kueh. Serve with topping.
  

Method (Filling)

• Rinse preserved radish well to remove excess salt. Drain well.
  
• Heat 2 tbsp oil in pan, add garlic and preserved radish. Stir fry till fragrant.
• Add in minced pork and mix evenly. Add in sugar, dark soya sauce & pepper to taste. Stir fry for another 5mins.
  

Fried Chives Dumplings

As I've bought a small size spring roll wrapper, after rolling half-way, realise not enough to encase the filling properly! :P In the end I have to extend another piece of wrapper at the other end (pic 3). After folding 12 triangular shape dumpling, I decided to wrap up the balance fillings in a simple long roll instead :)

Fillings : 120gm minced pork, 100gm chinese chives, 1/2 tsp salt, 1 tsp light soya sauce, 1 tsp sesame oil, dash of pepper, 1/2 tsp cornstarch

Method : Mix minced pork with seasoning till sticky paste form. Chill in fridge for 30mins. Add 1 tbsp oil in wok, stir-fry minced pork till cook, stir-in chives. Remove from heat. Set aside till cool.

(1) Cut spring roll wrapper into 2.5inch wide.
(2) Place some ingredient on the corner of the wrapper.
(3) Fold to form a triangular shape.
(4) Seal the edge with some cornstarch water.
(5) Deep fried in hot oil till golden brown. Drain well on kitchen paper towel.

Savoury Yam Cake

I found this recipe on My Kitchen. Taste good! I double the recipe as I wanted to use up the balance of my flour and I also make some modifications on some ingredient :P...

Pan-fried for a crispy outer layer...

Ingredient

• 340g fine rice flour
• 80g tapioca flour
• 1000ml water
• 1 cube ikan bilis stock
• 1 tsp sesame oil
  
• 1 1/2 tsp salt
• 1 tsp ground white pepper
• 1 tsp Chinese 5-spice powder
• 900g yam, peeled and diced
• 5 cloves garlic, chopped
  
• 50g dried shrimp, soaked & chopped coarsely (reserve liquid)
• 12 small chinese mushroom, soaked & diced finely (reserve liquid)
• 10 shallots, sliced thinly
• 2 tbsp cooking oil
• 1 no. red chili, seeded and sliced
• 1 stalk spring onion , chopped

Method

1. Dissolve stock cube in 1000ml water. Add reserved dried prawns & mushroom liquid. Add sesame oil, salt, pepper & five-spice powder. Cool completely.
   
2. Add flour to stock and stir till batter form.
3. Heat oil in wok, add yam and stir fry until lightly browned. Remove yam from wok and set aside.
4. Stir in shallot to the the same wok, fry until golden brown. Remove from shallot from wok and set aside.
5. Add some more oil in the wok. Add garlic, dried shrimp and mushroom, fry until fragrant. Add yams & fried shallot. Pour the batter in the wok, stir until the batter is thickened.
6. Transfer batter into a lightly greased 8" deep pan, steam for 40-50 minutes. Cool completely in the pan before slicing.
7. Slice and garnish with red chili, fried shallot and spring onion.

Steamed Pumpkin Kueh

Ingredient

• 300gm rice flour
• 300ml water
• 4 tbsp oil
• 100gm shallots, finely diced
• 25gm minced dried shrimp, softened and chopped finely
• 100gm minced pork
• 8 chinese mushroom, soften & diced
• 500gm grated pumpkin

Mixed Together by boiling the following ingredients until stock cube dissolve...

• 450ml water
• 1 tbsp sugar
• 1 chicken stock cube
• 1 tbsp sesame oil
• 1/2 tsp pepper

Method

1. Mix rice flour and water together. Set aside.
2. Heat oil in wok, stir-fry shallots until soft and fragrance, add dried shrimps and stir-fry until fragrance. Add mushrooms and stir-fry for another 1 minute. Finally add minced pork and mix evenly.
3. Add pumpkin and the chicken stock mixture and bring to boil. Stir evenly.
4. Once boiling, add the rice flour mixture. Stir well for 10-20 seconds until mixture thickens.
5. Transfer to a 8" square pan and steam for 1.5 hours. Cool completely before cutting. Serve with chilli sauce and toasted sesame seeds (optional).

Radish Cake

Ingredient
(A)

• 350g radish, shredded
• 150g chinese sausage, diced
• 80g dried prawns, presoaked
• 6 shallots, sliced
• 5 tbsp oil

(B)

• 400g rice flour
• 700ml stock/water
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tsp salt
• 1/4 tsp pepper

Garnish : fried shallots & spring onion


Method

1. Mix the rice flour with stock, mix well.
2. Add in the other ingredient B, prepare it 20min in advance. Then leave it aside.
3. Heat the oil & fry the shallots, dried prawns, chinese sausage. Then add in the radish to fry.
4. Add in the (b), cook till slightly thicken.
5. Pour the mixture into a 8 inch tray(greased lightly with oil & steam first) & steam for 50mins.
6. Cool completely in tray before unmoulding.