Twisted Fried Pretzels Recipe

Twisted Fried Pretzels

Twisted Fried Pretzels Recipe Ingredients:

600 gm all purpose flour

4 Tbsp rice flour

100 gm cooking oil

280 ml water

1 tsp salt

1/2 tsp Instant yeast

1 tsp double action baking powder

1/4 cup sesame seeds

Sugar syrup(optional):

1 cup coarse sugar

160 ml water

2 - 3 tbsps all purpose flour

Twisted Fried Pretzels Recipe Method:

Mix all the ingredients for the plaits together and rest for 20 mins
Cut dough into tiny pieces and using the pasta machine, roll the dough out flat at the thickest (no. 7) and repeat with the rest of the dough pieces.
Change to the fetucinne size cutter and cut rolled dough. Cut one strip to measure 10 inches or smaller and use it as a guide for the other strips.
To twist - Roll a strip to a round rope shape and press down one end , using the other hand, push rope forward so that it gets twisted, as twisted as possible. Let the 2 ends meet and then fold in half again. pinch the ends or thread one end into the loop of the other. If it has been twisted well, it will form a plait by itself.
Deep fry the twisted plaits in hot oil until golden brown.
If you like it to be sugar coated, cook the sugar and water till thick, almost crystalise and then add in the fried plaits, sieve flour onto the plaits and fry till sugar crystalised

Dish up, leave to cool.

Serves

Mooncakes Disney Characters

Mooncakes Disney Characters

Ma Lai Koh Recipe

Ma Lai Koh Recipe

Ma Lai Koh Recipe Ingredients:

Starter:

90 g all purpose flour
1/4 tsp yeast
1/4 tsp sugar
80 ml water


Cake :

80 gm brown sugar
1 1/2 tbsp condensed milk
2 eggs
1 tsp vanilla essence
50 gm melted butter
1/4 tsp salt
28 gm cake flour
1 tbsp custard powder
1 tbsp milk powder
1/4 tsp vinegar
1/8 tsp pottassium carbonate & sodium bicarbonate solution(kan sui)
1/2 tsp double action baking powder

Ma Lai Koh Recipe Method:

Starter

Mix all the ingredients and leave for 2 to 4 hours(it can be left for longer but it made the cake too yeasty.)

Cake:

Bring water in steamer to high boil.

Line a perforated 8 inch cake pan with greaseproof paper and put in steamer to preheat.

Add the brown sugar and condensed milk to the starter and using your hand, mix and blend in until well combined.

Using a whisk, add in eggs and vanilla, whisk well.

Add in melted butter and salt. When well mixed add cake flour, custard and milk powder.

Lastly add in vinegar, potassium carbonate & sodium bicarbonate solution and double action baking powder. Mix well and pass batter through the sieve.

Pour into preheated prepared cake pan and steam for 30 minutes.


Serves

Mooncakes - Ping Pei

Mooncakes - Ping PeiMooncakes - Ping PeiMooncakes - Ping Pei

Mooncakes - Ping Pei

Mooncakes Recipe

Preparation of Golden Syrup:

600 gm granulated sugar

1/2 cup water

1 tbsp lime/lemon juice or citric acid

70 ml (2 ozs) water

Boil the sugar with 1/2 cup of water, lime/lemon juice till golden brown over a slow fire. Then add in 70 ml(2 ozs) water before turning off the fire

Preparation of Pastry Skin:

350 gm - 500 gm all purpose bleached flour

230 gm golden syrup

110 ml oil

1 tbsp potassium carbonate and sodium bicarbonate/kan sui

Mix golden syrup, oil and kan sui together and let it sit for at least 1 hour.

Add in 350 gm flour and mix into a dough. Knead until dough does not stick and is pliable (getting the correct consistency is important - add more flour if the syrup if the dough is too hard and not binding or adjust with more flour if the dough is too runny. )

Rest dough for another 30 minutes before using

Preparation of Lotus Paste:

600 gm lotus seeds with skin and in halves

1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui)

500 gm sugar

2 cups of peanut oil

60 gm (2 ozs) toasted melon seeds(kua yan)

60 gm (2 ozs) toasted kernel of olive seeds(lam yan)

2 ozs maltose

2 heap dessert spoon wheat starch(tung mein fun) - add this to 1/2 cup of oil from the 3 cups

Boil 600 gm of lotus seeds with 1 tbsp pottassium carbonate & sodium bicarbonate solution(kan sui) for 10 minutes.(Test to see if skins can be removed easily). Cool the lotus seeds and remove the skins and cores.

Using the pressure cooker, steam the lotus seeds for 15 - 20 minutes.

Put the lotus seeds in the food processor and blend till smooth and pour into a large microwable bowl.

Put 1 cup of oil and 150 gm of sugar in a cooking pan and cook till sugar is golden brown. (This must be under a low fire otherwise the sugar will get burnt) When the sugar is golden brown, put in together with the blended lotus seeds and the rest of the sugar. Also add the maltose and another 1/2 cup of oil.

Cook on high for 10 minutes, stir, and continue cooking at 3 - 5 minutes, stir when time is up. Cook until paste is nearly done, then add in the remaining 1/2 cup of oil which has the wheat starch. Continue to cook until done (The lotus paste is ready when it is thick and does not stick when tested).Add in the melon seeds and kernels of olive seeds and let it cool before using.

Preparation of Red bean Paste:

600 gm red beans

700 gm sugar

2 cups peanut oil (1 cup of oil, add in a heaped tbsp of plain flour)

90 gm (3 ozs) plain flour

2 tbsp rose jam/sugar (optional)

Put red beans and enough of water to cover the beans in the pressure cooker, cook uncovered for 5 minutes and then drain.

Put back the drained beans and enough of water in the pressure cooker. Cover and cook on highest pressure for 30 minutes. Remove cover when there is no more pressure.

Take a container and fill 3/4 of it with water. Place some cooked red beans in a sieve and place the sieve at the water surface of the container. Knead and sift the red beans. The food of the red beans will separate from the bean coats/shells and sink to the bottom of the container. Discard the bean coats and continue this process till all the red beans have been mashed and sifted.

Place this watery bean food in a muslin cloth sack or tea cloth and squeese out the water. Continue this process till the water from all bean food has been squeezed out.

Put drained bean food, 1 cup oil, sugar in a large microwable bowl and microwave on high for 10 minutes, stir and continue to cook on high 5 minutes at a time until nearly done. Add in the cup of oil that has the plain flour added in and continue to cook until ready. (time for cooking differs depending on how dry the bean food has been drained)

Add in the rose jam if using.

To assemble the mooncake:

Divide mooncake pastry to 35 -40g (big moulds)and 15g (small mooncake moulds). Knead each portion for a while and roll into a ball .

Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Knead each portion a little and form each into a ball .

Lightly flour (using cake flour) your hands. Flatten a pastry dough to a 2.5-inch disk/circle. Press to make the edges thinner than the central part and place a ball of paste. Start pushing the paste against the dough . As you push the paste, the dough will start to enlarge. Press the centre of the paste lightly and place an egg yolk there(salted egg yolks should be cooked by addng in a tbsp of wine and steamed). Continue to wrap up the mooncake until the pastry fully cover the filling. Roll into a ball.

Lightly flour the mooncake. Place mooncake, seam side up, in mould. Flatten mooncake to conform to shape of mould . If using a wooden mould, bang upper, lower, left and right sides of mould to dislodge the mooncake. For plastic moulds, just bang slightly the sides of the mould and the mooncake will dislodge with ease.

Place cake on to a lined baking sheet (i use silpat/silicone baking liner). Repeat to shape remaining mooncakes.

Put the mooncakes in the middle of oven and turn on the broiler/grill/upper heat and broil for 5 minutes or until evenly brown. Remove mooncakes from oven and set aside for 10 minutes.

Remove from oven and switch setting to oven 375 f convection.

In the meantime, prepare egg glaze.

Beat an egg slightly. Add 1 tsp oil and 1 tbsp water. Strain the egg mixture.

Brush with egg glaze . Stand for further 5 minutes before returning mooncakes to oven.

Bake for another 10-15 minutes.

Remove from oven and let is cool in the baking sheet before transfering to baking rack for further cooling.

Store for 2-3 days. Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving.

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake was a rave in Malaysia in 90's. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.

Ingredients:

For Pandan Chiffon Cake:

A:
4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour

100 ml water
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Pandan Kaya:

900 ml. Coconut milk (i use Savoy Coconut Cream)

9 Tbsp. Hoen kwee flour / green pea flour

1 Tbsp. agar agar powder

1/2 tsp. salt

a little green colouring

a little pandan paste

180 gm. sugar

60 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan(i lined the cake tin with aluminium foil).

Bake at a preheated over at 350 deg F for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake(i remove the foil and tear it carefully).

Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.

(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.

(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.

(4) Leave aside to cool and set before chilling in the fridge.

(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.

(6) Serve chilled.

Pandan Kaya Fudge Cake

Pandan Kaya Fudge Cake

Black Peppered Beef Udon

Ingredients:

3 pkts 7.20 oz japanese style noodles - Udon
1/2 lb Beef fillet/sirlion - slice thinly across the grain
4 - 5 slices ginger
1/2 cup chopped chinese celery

Oil for frying beef and noodle

Marinate

1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

Gravy

11/2 tbsp black pepper - freshly ground
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch

Method:

Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Heat a pot of water and when water comes to a boil, put in the udon and turn off the heat. Let the udon sit in the hot water to keep warm.

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the warm udon and beef.

Stir fry, then add in the gravy ingredients. Cook until gravy thickens and add in the chinese celery.

Serve hot.


Serves

Abacus Beads/Sueen Poon Chee

This traditional Hakka dish is eaten during festive celebrations such as Chinese New Year, Dragon Boat Festival and the Mid-Autumn Festival for prosperity. sueen poon chee, or abacus seeds, are springy discs of yam, shaped after its namesake. For this dish, the ingredients cooked with this abacus seeds have to be very flavorful.

Ingredients:

1 lb taro, cleaned, peeled and thinly sliced(i used frozen ones, thaw and slice)

12 ozs tapioca starch

3 tbsp cooking oil

5 cloves garlic, peeled and sliced

1/4 cup dried shrimp, soak and coarsely chopped

11/4 cup shredded dried squid - soak

6 dried Chinese mushroom, soaked till soft and sliced

1/2 lb ground pork

1/4 lb chinese chives - cut into 1 inch in length

1 tsp pepper

1 tsp fish sauce

1 tsp oyster sauce

1/2 cup chicken stock

Method:

Steam taro until soft and mash.

Place the tapioca starch in a large mixing bowl and add hot taro paste to it, stirring it in well

When the taro and starch mixture has cooled , knead it to form a dough.

Pinch off enough dough to roll into a ball , 1 inch in diameter. Press the ball between your thumb and forefinger so that it is depressed in the middle and shaped like an abacus seed.

Repeat until dough is used up.

Fill a pot with water to the three-quarter mark and bring it to a boil.

Place abacus seeds in the pot and cook, stirring occasionally to prevent the seeds from sticking to the bottom of the pot. When cooked, the seeds will float to the top. Scoop out the cooked abacus seeds and leave them aside to drain.

To a hot wok, add 2 tbsp oil and fry the garlic till golden brown before adding dried shrimp, shredded dried squid and mushroom. Stir fry the mixture , then set aside.

Add the remaining tbsp oil to the hot wok and fry the ground pork until it is cooked and no more pink.

Add in the cooked garlic, dried shrimp, shredded dried squid, mushroom, abacus seeds and the seasonings.

Add in the chinese chives and stir briefly.

Dish out and sprinkle with sesame oil.

Serve hot.

Serves

Snow Pea Shoots with Oyster Sauce

Snow Pea Shoots with Oyster Sauce

Snow Pea Shoots with Oyster Sauce

Ingredients:

1 lb Snow Pea shoots - use only the young shoots - wash and drain

2 tbsp oyster sauce

3 - 4 tbsp garlic oil

Method:

Put drained snow pea shoots on to a large plate.

Pour the garlic oil over the snow pea shoots, cover with splatter cover and microwave on high for 3 minutes.

Remove splatter cover and add in oyster sauce.

Serve hot.

Snow Pea Shoots with Oyster Sauce

Serves

Black Sesame Seeds Cake

Black Sesame Seeds Cake

Ingredients:

1 3/4 cups flour(1 1/2 cups for sea level)
1/4 teaspoon baking soda(1/2 tsp for sea level)
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 1/2 teaspoons toasted sesame oil
1 teaspoon vanilla extract
8 tablespoons butter, room temperature
3/4 cup sugar(1 cup sugar for sea level)
1/2 cup buttermilk, room temperature
1/4 cup toasted black sesame seeds

Method:

Preheat the oven to 350 degrees F. Grease the bottom and sides of a 8 inch cake pan or a springform pan or line muffin pan with paper cups -

Combine the flour, baking soda, baking powder, and salt together in a bowl and set aside.

Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine.

Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy.

Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes.

Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary.

Add half the buttermilk and beat until combined.

Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated.

Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, 20 - 25 minutes for muffin pan, until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cupcakes cool on the rack .

If you baked the cake in a regular cake pan, invert it onto the rack, and turn it right side up to finish cooling.

This cake will keep in an airtight container for up to 4 days.


Serves

Steamed Pomfret in Teochew Style

This is the most popular recipe for steaming fish in the Teochew repertoire. The perfect combination of the ingredients create its very own flavors which enhanced the smoothness of the pomfret.

Steamed Pomfret in Teochew Style

Ingredients:

2 pomfret
1 tbsp ginger, shredded
1 stalk spring onions, shredded
1/4 lb lean pork- cut into strips, seasoned with salt, pepper and corn starch
2 dried shitake mushrooms (soak in warm water before slicing them up)

Topping:

1 tomato, cut into wedges
1/4 lb preserved green mustard-shredded
2 preserved sour plums - mash lightly

Seasoning for fish:

1/2 tsp salt
1/4 tsp white pepper
1/2 tsp corn starch

Sauce:

1 tsp light soy sauce
1 tsp fish sauce
1 tbsp rice wine or shaoxing wine
1/2 tsp sugar


Garnish: -

1 stalk spring onions, shredded
1 red chilli, shredded
a good big dash of sesame oil
.
Method:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly on the surface and inside of fish with salt, pepper and corn starch. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in the rest of the shredded ginger, pork and mushrooms and stir fry until fragrant.

3. Arrange fish on a steaming tray, arrange toppings over fish and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked.

Garnish with shredded spring onions and chilli.

Note: - when the eyes of the fish has popped out, this is an indication that the fish is cooked.

COUNTDOWN TO THANKSGIVING

3 MORE DAYS TO THANKSGIVING

The turkey should be defrosted - follow the instructions on how to brine, truss and then leave the turkey, uncovered for a vacation - cold drying in the fridge.While turkey is on vacation, the less fortunate relative - the neck, giblets etc will be taking a hot vacation - they are to be roasted for the gravy.The stuffing can be prepared today too or if it is too much, prepare the stuffing tomorrow.

Snap Peas and Yellow Squash Stir Fry

Ingredients:

1/2 lb shrimp, peeled and deveined

1/2 lb snap peas

2 - 3 yellow squash - seeded and cut into bite size

1 fresh red chilly pepper, seeded and julienned

1 tsp chopped garlic

1 tsp minced ginger

Marinate for the shrimps:

2 tsp cornstarch/tapioca starch

1/2 tsp pepper

1/4 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Sauce:

1 tbsp oyster sauce

2 tsp soya sauce

1 tsp sugar

1 tsp cornstarch

1/4 cup chicken stock

A dash of shaoxing wine

Sesame oil

Vegetable oil

Method:

Combine the ingredients for the sauce, set aside.

Marinate shrimps with the marinating ingredients, set aside.

Heat 1 cup oil in a wok or skillet until hot but not smoking. When hot, add the snap peas for just a minute, and as soon as the snap peas are bright green, remove with slotted spoon and drain.

Reheat the oil and add in the shrimp and stir, separating the pieces, just until the shrimp changes color. Remove from the oil to drain.

Remove the oil and reserve.

Reheat the wok over high heat. When hot, add 3 tbsp of the reserved oil. When the oil is hot, add the yellow squash , chilly pepper, garlic and ginger. Cook, stirring until the squash is soft.

Add in the snap peas, shrimps and the stock mixture, bring to a boil and cook until the stock thickens and clear. Splash in the wine and continue to stir briefly.

Spoon into a serving plater and serve sprinkled with sesame oil.

Serves

Golden Rice

Ingredients:

21 oz (600 g) basmati rice - soak for 30 minutes and then drain dry

2 oz (55 g) ghee or butter

Aromatics:

1 tsp chopped ginger

1 tbsp chopped garlic

4 shallots - thinly sliced

Spices:

1 - 2 inch cinnamon bark

8 cardamons lightly crushed

6 cloves

Seasoning:

1 chicken cube

1 1/2 tsp salt

40 fl oz (1.1 litre) boiling water

Coloring for the rice:

Mix 1 tsp yellow food coloring with 1/4 tsp Rose essence and 4 tbsp water.

Method:

Heat ghee or butter and add in the cinnamon bark and fry until the bark opens uo, then add in the aromatics until lightly browned.

Add in the rest of the spices and the drained rice.

Stir fry the rice until coated with oil and smell fragrant and nutty.

Pour in boiling water and seasonings.

Transfer to rice cooker and cook until done.

Sprinkle with yellow color mixture over rice and raisins(optional).

Loosen rice to mix in the color.

Top with fried shallots and cashew nuts before serving.

Serves

Spicy Siracha Chicken Wings

Spicy Siracha Chicken Wings

Ingredients:

5 pounds chicken wings, split
1/8 cup coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon ground cinnamon
1 tablespoons kosher salt
1/8 cup oil
1/2 cup Sriracha chile sauce
3/4 sticks (6 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 2 limes
vegetable oil, for frying

Method:

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°.

Spread the wings on 2 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)

Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.

Serve hot.

Serves

Stuffed Chicken Wings

Ingredients:

10 chicken wings
Carrots - julienned
Spring onions - cut into 2 inch lengths
Ham - julienned
Dried Shitake Mushrooms - soaked and sliced into thin slices


1/4 cup chicken stock
1 tbsp garlic oil
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp ginger juice
a dash of pepper

1 tsp cornstarch/tapioca starch dilute with 2 tbsp water

Sesame oil

Method:

For deboning chicken wings - ---------------------.

First cut off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.

Then carefully cut off the two bones of the wing and discard them.

Be careful not to pierce the chicken skin.

Repeat this for all the wings.

Now the chicken wings are ready for stuffing.

Stuff each wing with a strip of carrot, spring onion, ham and mushroom.

Arrange the stuffed wings on to a plate for steaming.

Mix chicken stock, oil, oyster sauce, wine, ginger juice and pepper and pour over the chicken wings.

Steam the chicken wings for 30 minutes until cooked.

Drain soup/sauce from the plate into a bowl and add in the cornstarch/tapioca starch mixture. Stir.

Microwave for 3 minutes, stirring after every minute.

Pour thickened sauce over the cooked chicken wings and drizzle sesame oil before serving.

Serves

Pan-Fried Pau/Sang Cheen Pau

Pan-Fried Paus ready to eat - Bon Appetit

Ready for the pan

Ingredients:
A
2 cups bleached flour, remove 2 tbsps and replace with 2 tbsp wheat starch(tung mein fun)
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 tbsp lard/shortening
1 tsp instant yeast
1/2 + cup water

For Frying

1 tbsp oil

1 cup water

1 tbsp bleached all-purpose flour

FILLING:

600 gm pork

4 stalks of spring onion

15 gm young ginger

50 gm shallots(sliced and fried till golden)

Seasoning:

1 1/8 tsp salt

1 ½ tbsp sesame oil

1 tbsp soya sauce

2 tsp sugar

½ tsp msg

100 cc stock

BEFORE

AFTER

Method:

For pau:

Mix ingredients A together.

Knead until smooth and elastic.

Let it rise for 40 mins or until dough has double in size(to accelerate rising, put a pan of hot water on the lowest rack of oven and put bowl with dough on the rack above - cover bowl)

Cut into equal portions and line them in a row.

Cover with a slightly damp cloth.

Starting from the first portion, flatten into a disk with your hands and fold in the edges of dough into the center, pinch into a round ball and leave covered. Repeat with the second portion and so forth.

When portions are done, start with the first ball, cup with palm of your hand and roll ball on tabletop, in a circular motion. Repeat with the rest of the balls.

Starting from the first ball again, roll into a very thin circle before wrapping in filling. Repeat.

Let it rise for 20 minutes. (Paus are ready for steaming or pan-fried)

Heat a big non-stick skillet with 1 tbsp oil and place wrapped paus onto hot oil. Do not crowd - pau will expand during cooking.

Fry until the bottom of paus are browned.

Mix the flour to the water and add into skillet, cover with lid and cook until paus have risen and cooked.

Remove lid and cook until the water has evaporated and continue to fry until the bottom of paus are crispy.

Repeat this process with the remaining paus.

Serve immediately, the bottom of paus will not be crispy when left out for too long.

For Filling:

Chop pork till fine.

Chop spring onions and ginger until fine.

Mix ingredients for seasoning with pork.

Use the cake mixer and with the paddle beat pork until elastic.

Add in stock, spring onions and ginger.

Serves

Scallion Pancake

These pancakes freeze well, so when there are scallions in abundance, make some and when you feel like having a pancake, just remove from freezer and throw one on to a hot pan.

Ingredients:

3 cups unbleached all-purpose flour

1 cup hot water

1/2 cup room temperature water

Shortening for spreading

Scallions - cut fine

Salt to taste

Method:

Put 3 cups of flour in a big mixing bowl, make a well in the center and pour 1 cup hot water into it.

Using a wooden spoon or a chinese rolling pin, stir to mix and add in the room temperature water a little at a time, until no more loose flour is visible and a dough is formed.

Cover dough with a damp towel and leave to rest for 20 minutes.

After 20 minutes, knead dough until smooth and elastic. Leave dough covered to rest again for another 30 minutes.

After resting, flour the pastry board and roll out the dough as thinly as possible.

Spread softened shortening onto the rolled dough and sprinkle generously with salt, then the scallions.

Roll the dough up into a swiss roll.

Using your palm as a guide, pinch off a piece of rolled dough, the size of your palm and then pinch the ends to seal. Place one end on your palm, and press down the other end to make a disk. Line this disk to rest and proceed with the next piece. you should have 10 pieces or more if your palm is smaller.

Take the first disk and roll it to a very thin circle. If the dough is resisting, leave this to rest and continue with the next one and so forth. (pancake can be frozen for later serving)

Heat a frying pan with a little oil on medium high heat. Drop a piece of pancake in and as soon as the pancake gets set, flip it over. Fry until it is golden brown.

When pancake is done, using a chinese rolling pin, hold the pancake down about 1 - 2 inches from the edge, then using a spatula, push in the edge of pancake to the rolling pin. This will break up the pancake and makes it flaky.

Serve hot.

Alternatively:

you could divide down into 10 portions and roll 1 portion at a time, spread with shortening, salt and scallions.

Roll up like a swiss roll, then coil it up and tuck the ends in. Rest, then roll into thin circle.(pancakes can be frozen for later serving)

Fry as above

Serves

Wan Pin Kou

It snowed so badly yesterday and today and i am snowed in. I made this as the whiteness of this snack sort of resembled the snow. This is a very traditional snack of yesteryears. It used to be in a rectangular cut shaped snack packed in pink paper and i wonder if it is still so. There is no flavorings or colorings whatsoever, just sweet and white, that is why it is packed in pink paper cos chinese associates white with death. I think this snack looks more appealing with patterns and a filling to enhance the taste. It is easy and fun to make but has to be consumed when freshly made as it will get hardened fast in high altitude, even in air-tight containers, perhaps it is better at sea-level places.

Ingredients:

Cookie:

100 gm. Koh fun (cooked glutinous rice flour)

80 gm. icing sugar

20 gm. Crisco shortening

1/4 tsp. Vanillin powder

30 - 40 gm. cold water

Filling:

Hawflakes/Chopped roasted peanuts/Pineapple Jam

Method:

Mix all the ingredients for the cookie together - it should look like breadcrumbs, add more water if you have to.

Fill mould with some koh fun mixture, place some filling on top then fill mould with more koh fun mixture

Press hard to have a very vivid pattern, remove excess if there is any and knock it to remove.

This cookie/snack is ready for serving.

Enjoy

Serves