Sunday, 16 March 2014

Gyoza - updated

Wanted to have gyoza over the weekend, so defrosted my gyoza skins but then did not have time to make them, so when I did want to make them, the skins were not useable.

So went about making my own skins and actually, they are not that difficult to make. 

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
1 cups (250g) all-purpose flour
1/4 cup (60g) warm water
flour for work surface
* 1 cup of flour gets me 20 pieces of skin

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.
Take half the dough and roll out using a cutter. Keep all unused dough under damp cloth.
What I do is cut it using a smaller size cutter and then roll out to the size I want and also rolls out thinner after being cut. (2nd picture shows smaller cut out and then bigger after being rolled out.































Ingredients:
1 pack gyoza skin or own self made version
250 gm minced pork (for halal version, you can use minced chicken or turkey)
250 gm minced beef (or all pork)
4-5 pcs Chinese cabbage – can be substituted for cabbage
2 sprigs - chopped spring onions
1 tsp minced garlic
salt
1 tbsp soy sauce
1 tbsp rice wine (omit if you are making the halal version)
splash of sesame oil
1 tsp corn flour mixed with a little water

Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice wine (omit for halal version)
1 tsp sesame oil
dash of la yu – chilli oil

Method:
1. Boil some water in pan and when boiling, add cabbage into pan until wilted. Remove from pan and dunk in cold water. Remove from water and squeeze out the water from the cabbage and chop finely.
2. In a bowl, add the 2 different kinds of minced meat, spring onions, cabbage and ginger.
Add the salt, soy sauce, rice wine and sesame oil. Mix well.
3. Take a tbsp of the mixture and place on a gyoza skin. Dab a little of the corn flour slurry on the top half of the skin and fold into half. Pleat the skin. Repeat till all the meat has been used up.




4. Heat a little oil in a flat base frying pan. When hot, place the gyozas in the pan and leave for bottoms of gyozas to get brown. After 5 mins, add 150 ml water. Cover. Leave lid on for about 7 mins for gyoza to steam/fry. Remove lid and check to see that skin has become translucent. If not ready, add a little more water and cover for another 2 mins.



5. When gyozas are cooked, remove and place on plate with bottoms facing upwards.
6. Serve and eat with dipping sauce.




Saturday, 15 February 2014

Sweet potato and carrot soup

Ingredients:
1 onion - sliced
2 small sweet potatoes (skinned and cut into thick chunks)
1/2 carrot ( cut into thick chunks)
1/2 inch ginger - grated ) optional
chicken stock
1 tbsp butter and some olive oil

Method:
1. Heat oil and butter in a frying pan.
2. When butter has melted, saute onions till translucent and add sweet potatoes and carrots. You may add or omit ginger at this point. The ginger will give the soup a little kick.
3. Add 250 mls of chicken stock and boil then sweet potatoes and carrots are soft. Add salt to taste.
4. If stock boils down, add about another 100 mls of water.
5. When the veges are soft, remove from heat and put in a deep bowl and blitz. You can blend it finely or leave if chunky!
6. Add more soup if you prefer it thinner. Bring to boil again and it is ready to serve.



Thursday, 16 January 2014

Har Cheong Kai

Har Cheong is prawn paste and Kai is chicken, so har cheong kai is prawn paste chicken. Have made this before and wanting to be healthy, baked it in the oven. This is how it looks - oven baked.


This is the recipe taken from Makansutra.

Ingredients:

1.5 tbsp sugar
2 tbsp shrimp paste
1 tbsp hua tiao wine (I didnt have this, so used shao shing wine)
1 tbsp oyster sauce
1 tbsp light sauce sauce
1 egg
3 chicken thigh fillets (cut each fillet into 4 pcs) or
chicken wings
3 tbsp corn flour
1 tbsp rice flour

Method:
1. Mix first 6 ingredients together.
2. Add chicken and leave to marinade for around 4 hours or overnight.
3. When ready to cook, mix corn flour and rice flour in a bowl. Coat chicken pcs throughly in the flour mixture and put into air fryer which has been preheated at 200 deg.
4. Cook for 7 mins on one side under brown and then flip and cook for another 5 mins or so.
(you can use the oven, in which case bake for 10 - 12 mins on each side)

This picture is my har cheong kai cooked in the air fryer and came out crispy but juicy on the inside.


Picture of a bottle of the LKK shrimp paste used for making this dish.










Wednesday, 1 January 2014

Apple Cheese Cake

This recipe is from Ann of anncoojournal - link here.http://www.anncoojournal.com/2013/11/apple-cheese-cupcakes.html

I tried it once and forgot to add baking powder and ground almond but it still tasted great. And then on my second try, added the baking powder and ground almond. The baking powder did not really make a difference to the cake but when I baked it a third time to take to work, I omitted the ground almonds as I felt the almonds made the cake drier. My colleagues loved it and so do we, so give it a try!

Ingredients
2 large green cooking apples (I used brambley) cut into cubes
100g Butter
80g Caster sugar
3 Eggs, 70g each
125g Cream cheese
1/2 tsp Vanilla extract
Grated of 1 lemon zest
1 tbsp Lemon juice
120g Plain flour
1/2 tsp Baking powder
50g Ground almond (I omitted)
Desiccated coconut(I omitted)

Method: 

1.  Cream butter and caster sugar until fluffy. Add in eggs one at a time and beating well after each addition.

3.  Add cream cheese and continue to beat until the mixture is smooth.

4.  Add in the remaining ingredients and the apple cubes and stir well with a hand whisk.

5.  Pour the batter into 7 inch cake tin.

6.  Bake in the preheated oven at 180 deg C for 25 - 30 minutes. Remove and leave to cool before serving.

Note: It tastes creamier if left overnight in the fridge!




Tuesday, 31 December 2013

Happy New Year!

Wishing all my family, friends and readers and wonderful New Year filled with peace, love, joy, health and prosperity!


Sunday, 27 October 2013

Char Siew

This is a recipe from Makansutra. Have tried many char siew recipes and although they tasted ok, the oomph factor was still missing from those recipes.

So when I saw this recipe, I just had to try. And instead of using pork belly (I did use pork belly second time round) I used pork ribs and it turned out great.

This recipe is a keeper, so for all those out there still looking for a good char siew recipe, try this!

And for my muslim friends, if you are reading this, you can try with chicken thighs and omit the Shaoxing wine.

Char Siew - Recipe from Makansutra

Ingredients:

2kg Pork neck (cut into long strips)
1 thumb of Ginger (peeled and puréed)
10 cloves Garlic (finely minced)

Char siew marinade/sauce:

5 tbsp Soy sauce
5 tbsp Hoisin sauce
1 tbsp Five spice powder
8 tbsp Honey
4 tbsp Shaoxing wine
1 tsp White pepper powder

Methods:

1) Heat up all the char siew marinade sauce ingredients in a pan and bring to a boil over low fire till combined. When it becomes slightly thickened and sticky, it’s ready. Remove from the heat and let cool.

2) Mix in the garlic and ginger.

3) Marinate the pork neck strips with this sauce for at least one night.

4) When ready to cook, heat the oven to 200˚C.

5) Remove the meat from the marinade and shake off of excess sauce. Put the strips in a foil-lined pan (for easier clean up later), leaving a bit of space around each piece so that the meat roasts as opposed to steaming it.

6) Cook the char siew for about 30 minutes, turning the meat over halfway through.

7) Meanwhile bring the leftover marinade to a boil for about 5 minute. Brush this sauce onto the pork while grilling (every 5-10mins) until the char siew gets nice and charred. Optional: you can brush the meat with a bit of honey the last 5 minutes of cooking for extra sweetness and gloss.

8) Slice the char siew into bite-size pieces, drizzle the remaining char siew sauce over and serve immediately with the carb of your choice. Just add slices of cool cucumber. Makan time!





Saturday, 19 October 2013

Hokkaido Chiffon Cupcake

This cupcake has been on blogsphere for ages and I only made them sometime in summer. Although the actual recipe calls for adding custard cream filling, I decided to add lemon curd instead and that worked so well.

I think this recipe is from Nasi Lemak Lover. Made this ages ago, so don't really remember where I copied it from.

Ingredients:

50g egg yolks (3 eggs)
1/8 tsp of salt
20g corn oil
20g milk
25g self-raising flour

105g egg whites (3 eggs)
1/8 tsp cream of tartar
45g castor sugar

Custard cream filling:
30g non-dairy whipped fresh cream
1tsp custard powder
*just mix these together

Method
1. Whisk egg yolk with salt. Add in oil and milk and mix well.
2. Sift flour and baking powder into the egg yolk mixture.
3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.
4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.
5. Fill the mixture into the cups
6. Bake at pre-heated oven at 160c for 20mins. Leave cool.
7. Make a small hole at the middle, pump the custard cream into the chiffon. (I used a piping bag with a nozzle and piped the lemon curd into the cupcake)
8. You can either chill before serving or have it straight after filling in the cream.


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