Siew Bao

Ingredients:
Pastry:
Water Dough:
1. 200 g all-purposed flour, sifted
2. 100 g water
3. 50 g shortening or lard
4. 50 g icing sugar

Oil Dough:
1. 200g plain flour
2. 100g lard

Filling:
1. 300 g BBQ pork (Char Siew), diced
2. 1 medium onion, finely chopped
3. 1/3 cup of green peas
4. 1 tbsp oyster sauce
5. 1 tbsp soy sauce
6. 1 tbsp water
7. 1/2 tbsp corn flour
8. 1/2 tbsp sugar

1 egg yolk, lightly beaten
sesame seeds

Methods:
Char siu filling
1. Add oyster sauce, soy sauce, water, corn flour and sugar in a small bowl and stir to mix well.
2. Heat 1 tbsp of oil in a frying pan. Stir fry BBQ pork, onion and green peas until fragrant. Add the oyster sauce, soy sauce, water, corn flour and sugar mixture and stir well.

Skin
1. Put all the ingredients of water dough in a food processor and pulse until it forms a soft dough. Cover it in a bowl and let it rest for 30 minutes.
2. Repeat the same with oil dough.
3. Divide the water dough and oil dough into 18 equal portions.
4. Roll out a piece of the water dough into a flat circle.
5. Place a piece of the rounded oil dough in the centre of the flat circle.
6. Gather the outer edges of the water dough circle and wrap up the oil dough ball.
7. Pinch and seal the edges.
8. With the heel of your palm, gently press the dough down to flatten it lightly.
9. Using a rolling pin, roll out the dough into rectangle shape.
10. Roll up the dough Swiss-roll style.
11. Turn the rolled dough 90 degrees.
12. Repeat steps 9 and 10.
13. The pastry is now ready for filling and shaping.

Assemble
1. Preheat the oven to 180 degree C.
1. With the heel of your palm, gently press the pastry down to flatten it lightly.
2. Roll out the pastry into a flat circle.
3. Place 1 tbsp of filling in the centre.
4. Gather the outer edges of the dough circle and pleat and pinch to seal.
5. Brush egg wash on the surface and sprinkle with sesame seeds.
6. Bake in the oven for 25-30 minutes or until golden brown.

Curry Puffs

My lovely curry puffs!!!
:)

And the recipe:
Outer layer:

400 g flour
50 g margarine
1/3 tsp salt
1/2 egg
170 ml water

Inner Layer:
120 g flour
60 g lard/shortening

Filling:
150 g chicken meat
150 g onions
500 g potatoes
50 g shallots
2 tbsp oil
2 1/2 tbsp curry powder
1 1/2 tbsp freshly ground chilly (paste)
1/2 tsp salt
2 tsp sugar
3/4 cup coconut milk


For the filling:
Cube the chicken. potatoes and onions slice shallors.
Boil the potaoes till soft.
Heat oil ,sweat the shallots and add in ground chilly(paste). Fry until fragrant then add curry powder.
Add in the cubed chicken, then onions. When chicken is no more pink add in coconut milk.
Simmer until filling thickens, season with salt and sugar.

Leave to cool.

Method:


For Wrapping:

Outer layer:
1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.

Inner layer:
2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.
3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.
4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.
5. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.
6. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.5.
7. Put fried puffs in 250f oven to keep warm.

Koay Teow T'ng & Chicken Wrap

My lovely koay teow t'ng as our lunch, and small portion of chicken wrap as dinner..... healthy huh!

Chicken Teriyaki & Chicken Noodles

Nicely marinated chicken breast with teriyaki sauce.
and 'ba kee'

Buffalo Chicken Wings

So when we were out at Tesco, I bought this marinate sauce for 'Buffalo Chicken Wing'. Marinated those chicken wings over night and bake it the next day.

Is really juicy! And the tactic is by wrapping the wings with foil and bake for 45 minutes. Then open the foil and bake again for another 10 minutes. This way, not only you will have juicy chicken wings, but also crispy skin. Excellent! But one complain, 'Is not spicy enough'

Nyonya Chicken with Mango Salad

Had our weekend in Birmingham...
Really enjoy the weekend...though was quite tired...
Went for a movie, bought a bookshelf, then to friend's house for dinner...
Was asked to cook a dish and so I chose crispy chicken with mango salad...
is something that he had asked me to make long time ago but ....(cant be bothereD!)
But, I've tried it last weekend, and everyone loves it! ...

These are the dishes that we had..
Seaweed soup....Rendang chicken....spinach + vege.....and of course the chicken with mango salad...
so much variety....so much to eat! and drink...

After the movie, came back and prepare for the chicken ...
Ingredients:
chicken breast
1 tsp chopped garlic
1 tsp minced ginger
1 tbsp oyster sauce
1 egg
Tapioca starch for dusting chicken
Oil for deepfrying

Sauce:
2 tbsp oil
½ tsp garlic
1 small onion chopped
1 tbsp chopped lemon grass
1 tbsp lime juice
8 tbsp thai sweet chili sauce

Green mango salad:
1 large green mango, shredded
1 medium red onion, sliced
1 pc chilli padi, cut into small pieces (more if you want)

Method

1. Marinate chicken with garlic, oyster sauce and ginger for at least 2 hours or overnight. Before deepfrying the chicken, add in the egg and mix well. Dust chicken with flour and leave it aside for about 15 mins then deep fry until golden brown. Chopped up chicken into serving size.

2. Heat up some oil in a pan. Saute garlic and onion till fragrant, then add in the lemon grass, lime juice and Thai sweet chilli sauce. Bring to a boil and spoon over the chopped chicken.

3. Toss the salad ingredients together and top over the chicken. Serve immediately.

Claypot Chicken Wings

Ingredients:

3 chicken wings

2 stalks spring onions, cut into sections

1cm ginger, sliced thinly

5 chinese mushrooms, soaked till soft and quatered

3 tbsp cooking oil

Seasoning:

1 tbsp shao xing wine

3 tbsp oyster sauce

pepper to taset

1/4 cup water

Extra 1 stalk of spring onions, cut into sections

Method:

1. Cut the chicken wings into pieces (at the joint)

2. Heat the claypot until smoking hot. Heat the cooking oil and fry both spring onions and ginger until fragrant. Add chicken wings and mushrooms. Add shao xing wine and continue to fry.

3. Add water and the remaining seasoning, except the extra spring onions. Bring to a boil. Cover claypot and simmer over low heat until chicken wings are tender.

4. Before serving, add extra cut spring onions. Stir well and serve while still hot.

Coca - cola Chicken

Another easy recipe to be shared. Saw this recipe on the newspaper one day and thought of giving it a try. All I can say about this recipe is délicieux! :D

Now,

Ingredients:
1. 5 chicken wings
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1/2 tbsp sugar
5. salt and pepper to taste
6. 1 can of coca-cola
7. Oil for deep frying.

Steps:
1. Clean the chicken wings and marinate them with light and dark soy sauce, sugar, salt and pepper. Best to marinate them for about 2-3 hours but usually I do it for at least half an hour.
2. Once they are ready, heat the wok and enough oil for deep frying. Fry those chicken wings until about 70% cook.
3. Take it out of the wok and drain it with kitchen towel.
4. Heat the wok, put the chicken back in the wok and pour coca-cola into the wok just enough to cover all the chicken wings.
5. With medium heat, continue to stir until sauce thicken.
6. Serve when it is warm.

Curry Chicken

Now, this is my favorite! This dish was actually taught by one of my colleague long long time ago (well probably 2 years). He always complains that my curry chicken is too spicy for him...and yesterday, he complains that the curry is SWEET... what can I say, MEN ....

Anyway, this is the recipe:
Ingredients:
1. Chicken portions
2. 1 potato
3. 2 tomatoes
4. 1 cm of ginger
5. 1 onions
6. 5-6 tbsp milk/coconut milk
7. 3 cloves of garlic
8. 4-5 curry leaves
9. 3/4 tbsp of curry powder
10. 1/2 tbsp of turmeric powder
11. 2 tbsp of oil
12. Light soy sauce
13. Salt & pepper to taste

Steps:
1. Cut the potato and tomatoes into cubes, smash the ginger and garlic and slice the onion.
2. Heat 2 tbsp of oil in a pot. When it is ready, saute the sliced onions until fragrant. Before it is brown, fry along with ginger, garlic and curry leaves.
3. Add in the chicken potions and slightly stir it with the onions. Then, add the curry powder and turmeric powder and stir well. Add in the potatoes cubes and tomatoes wedges.
4. Pour in the milk/coconut milk and cover the pot with low fire for about 15-20 minutes until the chicken portions are cook.
5. Before dishing out, season it with salt and pepper.

p/s: Superb easy dish and lovely