Cheese Tian Chai Egg Burger

Early morning woke up to cook baby food and prepared breakfast for all.

Ingredient 6 persons : 6 Burger buns, 6 Cheese, Vegetable (Tian Chai), 5 Eggs, Chili Sauce, Marjonise

Steam Pau

I got mixed pork and chicken which I marinated for sometime. Initially plan to cook Wan Tan Noodle for my lunch during working day. However got 2 lunch appointments and keep the mixed pork and chicken in fridge.

Today no plan go to work because the reports yet to receive, so feel free to do something at home. Before I go for weekend marketing with my mum-law, I woke up 6am to knead the pau flour. So that I can do chicken pau for breakfast.

Ingredients : 2 cups of Pau flour, 2 tsp yeast (add with warm water), 4 tbp sugar, 1 tsp salt, water, 2 tbp shortening.
Filling : Chicken/Pork, carrot, pepper, salt, sugar, corn flour.

I didn't cook the filling because it is like "sang yok pau". I mixed all the ingredients by using hand and leave it aside after the dough is well mixed. Then I go to do my weekend marketing which took me about 1 1/2 hours for doing the marketing.

After I came back from marketing, I start to knead the flour again and split the dough into 15 pcs. Use hand to make it round and knead it become flat, then add in the filling. Laeve it aside about 1/2 hour before steam. I have to 2 types of steam pau, one is chicken and another type is pork steam pau because my big boy didn't eat pork. To avoid we eat wrongly, I make different shape to differential the chicken pau and pork pau.

 

 

I boiled the water 1st and put 5 pau each time to steam about 20 min. I think to make this 15 pau, I took 1 1/2 hours to make and steam. So by the time the pau is ready to eat, my baby food also cooked.
The pork pau is round and can't see the meat inside and the chicken pau can see the chicken meat inside like below. So that my big boy won't eat wrong pau.

 

Yam Steam Cake

My mum gave me 2 big yam during my balik kampung trip to JB. To clear the yam, so I made yam steam cake for family and orphanage nearby my house.

If anyone interested to donate anything, you may donate to Good Samaritan Home in Southern Park. The contact number can be found in internet because I forgot the phone number.

Ingredients : 1 big Yam, 1 1/2 pack 500gm Rice Flour, Dried Prawn, Small ikan bilis, Fried shallot, Garlic, Pepper, Salt, Sugar, Fried peanut, Chili

Just fried the garlic,dried prawn and small ikan bilis till fragrance.Then add yam and cooked till it soft, add salt and pepper an leave it cool. Mixed rice flour with water, then put in the yam and cook with slow fire. Keep stir until the flour become thicker. Pour into a tray and steam for 30-45 min. It is depending on the thickness of the rice flour.

 

This is after cooked, look smooth surface if the rice flour is not too thick.

 Garnish with peanut, chili and spring onion.

 

 

 

This 2 trays had given to Good Samaritan Home. Hope the children over there enjoyed with my yam steam cake.

 

 

Rose Bread

I saw Rose mantou in Wendy's blog, but I do not have pau flour. So I used bread flour to do rose bread instead of rose mantou. Using the same roll technic to get the rose flower.

Ingredients : Bread flour (4 cups), Purple sweet potato (2 cups), Sugar (8 tps), Yeast (1 1/2 tsp)

I used bread machine to make the dough. You can refer to Wendy's blog for the method. I baked it at 200 degree for 20 minutes.

Casserole

I saw this recipe Casserole. So I made my own for Sunday breakfast. Initially I thought 2 eggs enough, but I added 1 more to make the casserole higher.

 

Ingredients : Mozallella cheese, Parmesan cheese, 3 eggs, 3 scoops condensed milk, 1 bundle spinach, salt, pepper.

 

It is quite simple recipe. Just to soften the spinach with boiling water. Then mixed all ingredients. I preheat the oven 180 degree for 15 minutes and it took about 45 minutes to bake.

 

After my effort to bake it, but my family members didn't really like it. Maybe too strong cheese taste. :(

 

 

 

 

Steam Dumpling

Weekend Breakfast (Chai Kuey/Steam Dumpling) - 2/6/13

Actually I planned to do Hokkien Chai Kuey and Sausage bun during the weekend, but both also not so successful. My laptop also encountered problem to upload my photo from my handphone, so I have no photo to share for sausage bun.
My Hokkien Chai Kuey became Steam Dumpling because the skin is not what I want. Still need to improve a lot.
My Sausage bun also not so good, maybe too long didn't do bread and didn't follow the step properly. So I have to re-start my passion in bread making.

 

 

 The filings : Shallot, Dried Prawn, Garlic, Jicama (Mengkuang), Carrot, Oyster sauce, Salt, Pepper
I cooked the the filling a day before and keep into fridge.

 

The skin dough : Tang Mein Flour, Corn Flour, Hot boiling water, Salt (i omitted)
The recipe I used

http://nyonyafood.com/chai-kueh-steamed-vegetable-dumplings/?pid=128.

I didn't follow exactly the recipe, it may cause why my chai keuy skin thick and hard after cool. I also checked few recipes in internet and found the flour portion have differences in each blog. So I will try again to make it better. It is quite hard to knead the round shape, so the end I do China steam dumpling (Yuen Poa).

 

There are 3 shapes - Hokkien Chai Keuy/Penang Chai Keuy (round), Steam Chai Pao (in Klang) and China Steam Dumpling (Yuen Pao) 

Yam puff



Yam Dishes - Yam Puff (Wu Ko), Yam Ring

The yam dishes made sometime ago in this year. My sister-in-law bought a lot from Ipoh because it was very cheap. The look of Yam was not so nice compared to the yam which I bought in wet market, but the yam taste bought in Ipoh was better compared to the yam in wet market. If I was not wrong, the yam from wet market is imported from China. I bought the yam in wet market during CNY, so the price was most expensive due to CNY. That yam I did Steam Belly Pork Yam (Hakka Kou York) which my father's best recipe in past CNY in hometown.

 

To clear the stock, so I decided to make yam puff which my family like to eat. The price per pc is at least RM1.50 sell outside and it save my money. I never made before, so how? As usual, I surf internet to find recipe. I forgot which blog that I choosed, so can't share with you.

 

The skin recipes : yam, tang mein flour, hot boiling water, 5 spices (go heong), pepper, salt, sugar, soda powder. I think the soda powder is important to make the yam look crispy after deep fried and why we alway see the stall sell goreng pisang (fried banana) is crispy compared to homemade, but it is optional.

The filing recipes : mixed vegetable, breast chicken/pork, oyster sauce, black sauce, salt,sugar, 5 spices, pepper. I used chicken because my big boy at home didn't eat pork.

I ready the filing a day before and kept in fridge. The filing was easy to fill into the skin because its sticky after a day in fridge. The skin dough I made in the early morning. 

 

I have the finished goods photo only to share with you. The yam puff is darked because deep fried longer. The yam ring look nicer and look like dim sum shop. The yam dish with extra sauce was really for dinner because my family prefer more sauce/gravy. We had breakfast with yam puff and yam ring. The environment was good with a cup of local coffee and family gathering. Next morning I brought the balance for my breakfast in office.

 

My big boy and family members gave me thumb up, but my small boy and girl still cannot try because we believe the yam is not good for them.