Samosas

I said I have been busy, yes, I offered to make samosas for our church fete which was held on Saturday 30. But because I had to make about 200, I started already on Monday evening,  by cooking the filling and did that for the next 3 evenings. Then on Thursday, iced cupcakes as well as I was selling those as well! hmm... haha, all for a good cause!

Anyway, my this is my take on Samosas and I am so pleased that everyone who has tried them has said that they are better than store bought ones!

I used frozen paratha pastry rather than puff or filo pastry.

Ingredients:

400 gms Potatoes - boiled and roughly mashed
400 gms Sweet potatoes - boiled and roughly mashed
1/2 inch ginger - grated or finely chopped
1 Onion - chopped
100 gms Green peas
1/2 tsp mustard seed
1/2 tsp cumin seed
madras curry powder
chilli powder
amchoor (mango) powder
salt
paratha skins

Method:

1. Heat 2 tbsp oil in fry pan till hot and drop in mustard and cumin seeds and fry for a few seconds till the seeds start popping. Add the grated/chopped ginger and fry for a few more seconds then add the chopped onions.
2. Fry till the onions turn translucent then add the both potatoes. Add the green peas, curry powder, chilli powder, amchoor powder and mix well.
3. Add salt and taste. Fry for a few more mins till mixture is well mixed and then leave to cool.
4. Once cooled, take the frozen paratha wrappers out from freezer and leave out for about 5 mins and they will then soften a little. Too much/too soft and they will be difficult to manage.
2. Cut the wrapper in half as shown in picture below and place filling on it.

3. Fold the wrapper in half  (picture below) and then close.

4. Place on baking tray and bake at 180 till golden brown. It is not necessary to egg wash them

James's 2nd Birthday

This is such a backdated post. I am so way behind in my posting as I have been so busy everyday, but then again, no excuse right?

James celebrated his 2nd birthday on 14 June and his parents held a party for him on 17. I offered to bake him a  Thomas the Tank Engine Cake and some cupcakes, so here they are!

Nonya Dumplings aka Nonya Bak Chang

Updated with pictures on how to wrap the dumplings.

Most years I miss the date for making the bak changs or dont manage to get the leaves but last year, after teaching a friend how to tie the bak changs and then because I had balance of the leaves, decided to make some for myself this year. But just enough for myself and Pat does not like glutinous rice.

This recipe is taken from Mrs Leong's book with with modifications.

In her book and my mum's recipe, they both ask to steam the rice and wrap the dumpling with the cooked rice. Tried that and found that the dumplings do not wrap nicely. So tried it again but this time with uncooked rice. Lo and behold, it is actually easier to wrap  uncooked rice!

Also for my friends who do not take pork, you can use chicken instead!

Makes 10 dumplings

Ingredients:

500 gms glutinous rice (soaked overnight)
salt and pepper
oil*
20 bamboo leaves, cooked in boiling water till soft (about 15 mins)
* Note: After soaking the rice and when ready to wrap, season the rice with salt and pepper and oil as this makes sure that the rice will not stick to the bamboo leaves upon unwrapping it.

Filling Ingredients:
500 gms belly pork or chicken thighs
6 pcs dried mushrooms (soaked)
60 gms sugared winter melon
4 cloves garlic ) ground
2 big onions    ) together
sugar to taste*
1 tbsp dark soya sauce
1 - 2 tbsp coriander seeds - toasted and ground

Note: Please be heavy handed with your seasoning as it is going to be covered with rice, so even if you think it is too sweet, rest assured it is not as the rice will balance out the sweetness!

Method:

1. Place belly pork in saucepan with enough water to cover and bring to boil. Boil over moderate heat for about 20 mins. Cool and set aside and cut into cubes. Continue boiling stock till it is reduced by half.

2. Cut soaked chinese mushrooms and sugared winter melon into tiny cubes.

3. Heat oil and fry pounded garlic and onions. Add pork, salt sugar, pepper and dark soya sauce. Fry for a few minutes. Add stock, mushrooms and sugared melon. Continue cooking over medium heat for about 1/2 an hour.

4. Add coriander powder and stir well. Reduce heat and simmer till almost dry. Remove and cool.

5. After wrapping the dumplings, put them in water and boil for about 30 - 45 mins, making sure that the water covers the dumplings.

Note: Since I did not have the cowpea flower, I used blue colouring instead.