Pau anyone?

started my baking slowly after a few days break haha.. and decided to make some pau for our afternoon tea yesterday. This is a recipe shared by a pal from one of the parenting forum. Can't remember whose's recipe was that.. will check it out and post credit later :)

The texture is soft and slightly chewy, not those fluffy type that sold outside. I prefer the later. I used red bean paste and lotus paste from PH and made my own vegetables filling and custard paste. Poor shaping of my pau and some resemble 'soon-kueh' as commented by my sis..haha.. need more practices yo!

Pot Stickers (Guo-Tie)

Making Hugbear's guo-tie for our lunch on Sunday.

Thanks for the recipe, Lee.

Pot-sticker is a dumpling filled with ground meat, vegetables, or other ingredients that is browned on one side and then simmered. All eaten dipped in black vinegar and thinly sliced young ginger *extract fr website*

Chee Cheong Fun

First attempt in making CCF, very fun and interesting! can't imagine I can do it at home....hehehe... usually i get them from the dim sum stalls or wet markets. The texture is really very soft, so yummy to go with the 'thiam-cheong'. I added chilli sauce and it tasted so shiok with the extra spice!

Thanks cwl, a forum pal for sharing the recipe.

This is my second attempt in making CCF. The idea in adding char siew as fillings came from Lee Lee. Thanks Lee for sharing.

What I have made recently....

I did some puddings, 2 kinds - one sweet and one savoury. For the savoury, it will be the Steamed Dried Prawns Puddings. For the sweet pudding, these were called Java Puddings as stated in this recipe book "Indonesia Delights by Winnie", which I bought during the recent JL sales not long. I did not follow exactly the measurements on both recipes. I modified them instead, on the ingredients as well as methods.






Cooked Red Bean Paste with dumplings for Dh's supper. My paste you can see is not very fine as my blender stopped functioning half way as I was blending the bean *haiz*. Luckily, dh didn't complain *lol*


STEAMED DRIED PRAWN PUDDING
Ingredients:
300g rice flour
5g tapioca flour
3/4tsp salt
2 tbsp oil (*I used corn oil)
1200ml water (* 700ml cool water, 500ml boiling water)

Filling:
100g dried shrimps, soaked, drained & chopped finely
100g fresh grated coconut, stir fried
2 - 3 tbsp chai-poh
3 shallots, finely chopped
3 garlic, finely chopped
2 - 3 tbsp sweet chillie sauce (*I used Lingham's brand)
1/2tsp pepper
some oil

Garnishing:
3 sprigs spring onion, finely chopped
2 red chilli, finely chopped
some roasted sesame seeds

Method:
(1) Heat up some oil in a pan. Saute the shallots and garlic. Add dried shrimps, chai-poh and stir fry till fragrant. Add grated coconut. Season with sweet chillie sauce and pepper. Set aside.
Note: for seasoning, pls adjust accordingly to suit your taste.
(2) Sift rice flour,, tapioca flour and salt into a mixing bowl. Add 700ml of cool water and stir well into a batter. Next, stir in quickly 500ml of the boiling water and mix well.
(3) Cook the batter in a pot over low heat. Keep stirring to prevent the batter from sticking to the bottom till it thicken.
(4) Pour batter into greased small cups. Steam over high heat for about 20 mins or till cooked.
(5) Serve cooked puddings with the filling in (1) and garnish with finely chopped spring onions, chilli and roasted sesame seeds.