Steamed Buns with Pork & Salted Egg Filling

Another recipe I tried using straight dough method
The result was similar to my first baos, soft but didn't stay soft the next day and it had chewy texture. And somehow I couldn't get smooth looking skin this time, not sure why
I used pork and salted egg filling. It's yummy but I found the pork is a little too dry

Recipe for pork filling:

What you need:

300g pork loin, pounded with meat tenderizer and then slice thinly
7 cloves of garlic, minced
vegetable oil, water, dark sweet soya sauce, salt, pepper

Method:
Heat oil in a pan, sautee minced garlic til fragrant
Add in pork, and stir fry til cooked
Add in water, dark sweet soya sauce, simmer over low heat til the meat is soft (I simmered for an hour til the water only a little bit left)
Adjust the taste with salt and pepper, mix well

Note:
I reckon that I should have added some thickening sauce into the pork mixture to get a more moist filling

Additional for filling: salted egg yolk, cut each egg into 8

Recipe for bao skin is from Vivian Pang Kitchen

What you need:

2 cups all-purpose flour
1 cup low protein flour

(I used 3 cups Hong Kong flour)

2 tbsp sugar
1 tsp instant yeast
190 ml water

1/2 tsp double acting baking powder
1 tbsp water

Method:

1. I used bread maker to knead the dough
2. Pour water followed by Hong Kong flour, sugar and yeast into the bread maker pan
3. Let it knead for 30 minutes
4. Take the dough out of the pan and let it proof in slightly oiled bowl til doubled in size about 1 hour
5. Punch the dough on lightly floured surface and knead for awhile to release air bubbles
6. Mix double acting baking powder with water and stir til bubbles
7. Flatten the dough and pour baking powder mixture on it, knead for awhile
8. Divide dough, each 40g (I got 11 pieces)
9. Flatten each dough and spoon pork filling and place 1/8 piece of salted egg at the centre
10. Shape oval (I did seal down, my mum did seal up LOL), place on square banana leaves
11. Leave to proof for another half an hour
12. Place in a steamer (make sure the water is already boiling) and steam for 15 minutes

 

 

 

 

This post is for Aspiring Bakers #31 Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders

  

 

Sabah Burnt Bottom Rice Vermicelli In Pork Gravy

This dish is so yummy and loved by my family :)

Recipe is from Wendy's site

What you need:
(1 serving)

50g rice vermicelli
2 eggs, lightly beaten (I added a pinch of salt)
1 shallot, sliced
1 clove of garlic, minced
80g pork slices (I used minced pork)
3 tbsp oil

Marinate pork with:
1 tsp soya sauce
pinch of sugar
few drops of sesame oil
1/2 tsp corn starch

Gravy: (mix together)
2 tsp corn starch
1 cup water
1 tsp oyster sauce
salt, pepper and soya sauce to taste

Method:

1. Soak rice vermicelli in hot water til soft, drain
2. Heat 2 tbsp oil, pour the beaten egg like when u make omelette
3. Immediately arrange rice vermicelli on the egg, fry til the base of the egg is golden brown
4. Flip the omelette and fry the other side with rice vermicelli til it takes on some colour
5. Dish out the omelette, place it on a deep serving dish, omelette side up
6. Heat 1 tbsp oil and sautee shallot, followed by garlic. Add in minced pork and stir fry til cooked. Pour in the gravy mixture, bring to boil
7. Adjust the taste and the thickness as desired
8. Pour the pork gravy on the omelette and serve immediately

The next time I cook this dish again, I will mix in some mushrooms and vegetables too
Only pork is a too plain to me :)

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Chocolate & Cheese Steamed Buns - My First Baos

Finally I did my first steamed buns
I love eating them, but somehow I haven't made them myself, even when I have a long list of steamed bun recipes waiting LOL
For this, I must thank Aspiring Bakers event this month which encourages home bakers to give a try to make homemade steamed buns.
I thought I would miss it, luckily I did not. So happy, especially after I missed two of the earlier Aspiring Bakers recently in February and April this year :)

So many recipes I was confused which one to try first
I decided on straight dough method by Happy Home Baking
Why the filling choice? Just my curiosity. I have never tasted steamed buns with chocolate or cheese. I saw many of my Indonesian home bakers friends make them. I just wanted to know the taste. And I wasn't disappointed at all. Steamed buns with chocolate or cheese filling are not bad at all, in fact they're real good :)

I found the recipe for the steamed buns is pretty good, soft and fluffy, but somehow I and my family found the texture was a little more like bread. And they weren't so soft anymore the next day
I reckoned that I have over proofing the dough during the first proofing
It said to proof til doubled in size about an hour, but I did for 1 hour 45 minutes, cos I had to fetch my girl from school. When I saw the dough, it's about tripled in size :-|

What you need - straight dough method:
(makes 12)

300g Hong Kong pau flour

3g baking powder

3g instant yeast

30g caster sugar

160ml water

15g vegetable oil

enough chocolate chips and grated cheddar cheese for filling

Method:

1. Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well
2. Pour in water and oil into the breadmaker pan, followed by the flour mixture. Let it knead for 45 minutes. You may continue to do the first proofing in the machine, but I took out and put the dough in lightly oiled bowl and proof til doubled in size (about an hour)
3. Punch down the dough and give a few light kneading to release the trapped air bubbles. Divide the dough into 12 portions (about 40g each). Roll each portion into a smooth round
4. Flatten each dough into a small disc with your palm, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of filling. Pinch and seal the seams. Place dough seam side down on a square piece of banana leaf. Cover loosely with cling wrap and leave buns to proof for 25 minutes
5. Place buns in a steamer and space them apart so that they do not touch one another. Steam at medium to high heat for 15mins (make sure the water is already boiling before steaming). Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving

This post is for Aspiring Bakers #31 Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders

 

Crispy Oyster Mushroom

A super addictive snack. So yummy! :)
I made a batch and it's gone so quickly!

Recipe is from Nina's site

What you need:

2 packets (300g) of fresh oyster mushroom 
2 eggs (I used only the whites)
1 tsp salt
150g plain flour
50g corn flour
5g baking powder (I used double acting)
enough oil for deep frying
garlic salt

Method:

1. Mix together plain flour, corn flour and baking powder
2. Wash clean mushroom, cut lengthwise (remove the stem)
3. Dip mushroom in the egg whites, drain
4. Put in the mushroom in the flour mixture, make sure all are fully coated
5. Heat oil in frying pan (lots of oil!) and deep fry mushroom til crisp
6. Remove from heat and drain over kitchen towel, let cool
7. Sprinkle with garlic salt and toss well
8. Keep in airtight container

 

 

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

 

Mushroom Omu Rice with Pan Fry Salmon & Stir Fry Cabbage with Fishcake and Mushroom In Thick Gravy

A simple meal for my family :)

 

 

I used the same recipe for the omu rice, it can be seen HERE
But this time I only used sliced shitake mushroom and chopped yellow capsicum for the rice
For the pan fry salmon, I only rubbed the salmon fillet with salt and pepper and pan fried over medium low fire til golden brown and cooked

And I cooked another dish to complete the meal...

I just sautéed garlic and added in sliced fishcake, sliced mushrooms, stir well
Added in salt, pepper to taste and a pinch of chicken stock powder. Poured in water and bring to boil. Threw in sliced cabbage and cook til the vegetable softened, about 2 minutes
I mixed in corn flour and water mixture and stir til I got the thickness I desired

Simple, isn't it? But it's tasty and the whole family enjoyed them
We ended our dinner with all plates and bowls empty :)


This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

15 Minutes Pizza With Ham & Mushroom

Anything quick and easy always excites me
So when I saw Ann from Anncoo Journal posted 15 Minutes Pizza, I knew I would make it
And I did yesterday. All gone very quickly. Everybody loved it :)

 

 

What you need:

 

1 pack of 5 wholemeal wraps

pasta sauce of your choice (I used Prego traditional sauce)

sliced honey baked ham

sliced shitake mushroom

grated cheddar cheese

grated mozzarella cheese

 

Method:

 

Place each wholemeal wrap on a lightly oiled baking sheet

Spread pasta sauce, followed by arranging ham and mushroom

Sprinkle both cheeses and bake in preheated oven of 200degC for 15 minutes

Serve immediately

 

 

This was the wrap I used, really value for money with great taste, too :)

 

 

The next day after school Abby asked to have this pizza again for lunch. I had to tell her that I had no more left.
Looks like I will make this again sometime soon :)

This post is for  Little Thumbs Up May - Mushroom, organised by Zoe from Bake For Happy Kids and  Doreen from my little favourite DIY, hosted by Joyce from Kitchen Flavours

 

Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love