Friday, August 1, 2014

Char Siew Bao 叉烧包

Char Siew Bao is one of my kids favourite food! Who can resist the sweet, smoky and gooey pork filling encased in a soft fluffy bun?! ^0^ But my first attempt on making this steamed bun turned out not satisfactory as I killed the yeast (plus the yeast has expired 2 mths ago) resulting a dense texture bun. It is still edible whilst still hot, but not after cooling down as it has turned hard rock. hahaha not giving I bought a packet of new yeast and re-do again the following day! 

Easy Char Siew Filling.....this recipe is definitely a keeper! After using it for char siew pau, now am thinking of making a few batches for 叉烧酥 BBQ Pork Puffs, 叉烧菠萝包 ,叉烧餐包 hahaha....

 Freeze filling, easy for wrapping up!

Easy Char Siew Filling
Recipe source : WendyinKK
Ingredient (12 portions)
  • 400gm pork belly (skin removed)
  • 2 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 1 tbsp Chinese rose wine
  • 1 tbsp oyster sauce
  • 80gm sugar
  • 2 tsp corn starch

  1. Boil pork belly in 2 cups water for 15 mins until cooked. Remove pork belly and cool down. Finely dice pork belly.
  2. Retain 1/2 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
  3. In a dry pan, cook diced pork belly until fragrant.
  4. Add in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
  5. Add in sugar and cook until it melts.
  6. Put in cornstarch mixture and cook until the gravy thickens. Remove from fire.
  7. Divide filling in 12 small portions and freeze until time of use. (Tip : I lay a piece of cling wrap over a small muffin cup, scoop in filling and gather the wrap and twist to seal. Place all individual wrapped filling into container and freeze)

Proofed dough

 Take a portion of the dough and wrap up with a frozen filling

 Before steaming

Pau Skin (steamed bun dough)
Recipe source : WendyinKK
Ingredient (10 buns)
  • 300gm Hong Kong flour
  • 60gm sugar
  • 1/4 tsp salt
  • 150ml warm water
  • 2 tsp instant yeast
  • 1/2 tsp sugar
  • 30gm softened shortening

  1. Combine water, yeast and sugar. Wait for the mixture to froth.
  2. Combine flour, sugar, salt in a mixing bowl. Add in yeast mixture.
  3. Knead until it form a soft dough.
  4. Add in shortening and knead until the dough is smooth.
  5. Shape into a ball and cover. Proof for about 1 hour until double in bulk.
  6. Punch down dough and knead lightly. Divide into 10 equal portions, approx 50gm each.
  7. Flatten dough into a circle. Place a frozen filling into the centre of the dough. Gather the sides of the circle and pinch the top together. Place onto a piece of paper.
  8. Rest for 30mins and steam over preheated steamer on high fire for 10mins.

1st attempt : the yeast not active resulting the ugly looking appearance

2nd attempt : this is how it should be! Pretty & puffy Char Siew Pau!! 

Gooey moist char siew filling

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Thursday, July 31, 2014

Broccoli Chowder with Corn & Bacon

A bowl of warm hearty creamy soup with homemade garlic foccacia

This is a healthy creamy soup without added cream or butter. Bacon is added as garnish and helped to boost up the flavour of this creamy vegetable soup. Omit the bacon and replaced the chicken stock with vegetable stock, it becomes a great vegetarian dish to enjoy! 

  • 4 slices bacon, cut into 1" pieces
  • 1 medium onion, chopped
  • 1/4 cup plain flour
  • 800ml chicken stock
  • 1 russet potato, peeled and diced
  • 300gm broccoli florets
  • 400gm sweet corn kernels
  • 1 sprig fresh rosemary, chopped
  • 250ml fresh milk
  • salt & black pepper to taste

  1. Heat 1 tbsp olive oil in a deep pot, cook bacon over medium low heat, stirring occasionally, until crisp, 8-10mins. Remove bacon.
  2. Increase heat to medium, add onion and fry till soften about 6mins.
  3. Add flour, stirring constantly for 30 seconds. Add stock and potato, bring to a boil. Lower heat and simmer for 10 mins until potato is tender. 
  4. Add broccoli, corn, rosemary and milk. Cook until broccoli is crisp-tender, 8-10mins.
  5. Season with salt & pepper. Ladle chowder into individual serving bowl and topped with bacon. Serve with crusty bread of your choice.

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)

Monday, July 28, 2014

Stained Glass Jelly

This is another colourful rainbow that is yummylicous and candy to the eye! It looks complicated to make this but it does not! It is so much simple than the Rainbow Agar Agar I've did previously :D 

Preparing the coloured jelly (agar agar) first, the only natural colour extract here is the blue from dried bluepea flower! 

Stained Glass Jelly
  • 1 packet agar agar powder  (4 tsp)
  • 800ml water 
  • 120gm sugar (can increase up to 200gm sugar if you prefer sweeter)
  • blue - 2 tbsp dried bluepea flower
  • red - konnyaku cherry colour
  • green - pandan paste
  • orange - konnyaku peach colour

  1. Steep bluepea flower in 200ml water for 15 mins. Strain liquid and discard flowers. Combine liquid with 30gm sugar and 1 tsp agar agar powder and bring to boil for 2 mins. Pour mixture into a small container. Cool completely before chilling.
  2. Bring the balanced 600ml water to boil. Add in remaining 90gm sugar and 3 tsp agar agar powder and cook for 2 mins. Remove from heat.
  3. Divide mixture into 3 equal portions and add in red, green and orange colours respectively.
  4. Pour into individual containers and leave to set before chilling.
  5. Cut the stained glass jelly into small cubes and gently toss to distribute the coloured jelly evenly and set aside in fridge.

After the coloured jelly had set, cut them into small cubes and ready to proceed in preparing the condensed milk jelly. Keep them chilled while preparing the milk jelly.

Condensed Milk Jelly
  • 1 packet agar agar powder
  • 900ml water
  • 12 tbsp condensed milk
  • 2 pandan leaves, knotted

  1. Combine pandan leaves and water in a pot and bring to boil. Add in agar agar powder and cook  for 2 mins. 
  2. Add in condensed milk and stir evenly. Turn off heat. Discard pandan leaves.
  3. Ladle a scoop of milk mixture into a 7" square pan. After it is semi-set, gently sprinkle in a layer of stained glass jelly over, pour in some milk agar agar mixture. Layer in more stained glass jelly and milk mixture. Make sure the last layer of coloured jelly is well submerged without protruding out. 
  4. Set in room temperature before chilling. Chill completely before serving.

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