Monday, August 31, 2015

Pan-fry Golden (Pumpkin) Dumplings 黄金窝贴

Today is Malaysia's 58th National Day...happy National Day!!!
To celebrate our National Day, I've planned to cook something that I never cook before for dinner tonight. Well, hopefully my family will enjoy it and I wish to share with you as soon as possible....if successful la...;p

Here, I'll like to share with you the recipe I've tried few weeks ago. Pan-fry Dumplings. I'm sure most of you guys have tried this before but this was my 1st attempt. Love this recipe and I love the color to bits!

Ingredients for the pastry:
500g plain flour
130g mashed pumpkin
150-200cc water (note that you don't have to use all of it)
4g fine salt

~ Mix all ingredients together by adding the water slowly to form a dough
~ Using your hands, knead the dough for about 3 minutes
~ Wrap the dough with a cling wrap and rest for 10 minutes
~ After 10 minutes, roll out dough and divide into desire sizes.

Ingredients that you need

Ingredients for the fillings:
300g minced meat (i used pork)
100g carrot (fine strips) optional
200g chinese cabbage (finely chopped)
1 stalk spring onion (finely chopped) optional

2 tsp sesame oil
1/2 tbsp corn flour
1 tsp sugar
1 tbsp shao Xin wine
salt and pepper to taste

~ Mix all ingredients above together

Ingredients for pan-frying:
1/2 bowl water
1 tbsp white vinegar
1 tsp sesame oil

Ingredients for serving:
50g shredded young ginger
some black vinegar and sesame oil

~ Wrap up the dumplings and set aside
~ Heat up 2 tbsps oil in a non-stick pan.
~ Put in dumplings and pan fry at medium heat for about 2-3 minutes
~ Pour in Ingredients for pan frying (above) and cover the pan with a lid.
~ Continue frying at medium heat until golden brown at the bottom of the dumplings.
~ Dish up and serve hot.


Tuesday, August 18, 2015

Hainanese Chicken Chop

Hainanese Chicken Chop is one of my favourite dish. I always ordered this when I visit the nearest restaurant here named Kluang Station. I've longed to try this out myself and finally I have the gut to make this 2 days ago. I've searched for this recipe on the web and I got the tips from here and there, then came out with my own version for frying the yummy chicken!

Like my version though, crispy chicken drumsticks even if you eat it by it's own!!

Here, have a look at the deep fried chicken I've done before I showered them with the yummy tomato sauce! Isn't they look crispy? And yet it's still juicy inside...*satisfied*
Wonder what ingredients I've used? Here it goes.....

Marinate the chicken drumsticks / chicken breast (with skin) with...
2 tbsps Worcestershire sauce
1 tbsp corn flour
little black peper and salt to taste

*marinate at least 2 hours

When ready to deep fry....
~ beat up 1 egg and mix into the marinated chicken
~ Crush 10 soda biscuits (which u can get in any supermarket) into fine crumbs
~ Heat up enough cooking oil for fryin
~ Coat the chicken with the biscuits crumbs and deep fry till cook and turn golden
~ Drain well and place on your serving plate

*Then you'll get the crispy chicken shown above.

Tomato Sauce:
4 tbsps tomato sauce (any brand)
1 tbsp Worcestershire sauce
1 tbsp Oyster sauce
2 tbsps sugar
1 tsp salt
1/2 cup water
a little cornstarch to thicken the sauce
1 onion (thinly sliced)
Some frozen mix vege / beans (thaw)

~ Heat up a little cooking oil and saute the onions and vege / beans
~ Add in all the other ingredients and bring to boil


Sunday, August 16, 2015

Cream Cheese Chiffon

It's been awhile since my last post. I still bake and cook but with all repeated old recipes. Sometimes we need to taste something that we tried long time ago especially those we really like. 
Today, something new to add into my list here, a Cream Cheese Chiffon Cake. First try and it taste good and texture is really soft you can see my first picture here...all CRACKED!!!...hahaha!
Well, don't judge the book by it's cover right?!..(@@)"

Self-created recipe that I'm quite please with...hehe! It was a melt-in-the-mouth texture that I'm looking for. ^^

Recipe calls for a 9" tube pan.

6 egg yolks
150ml fresh milk
4 tbsps cornoil
1/4 tsp salt
150g cream cheese (lightly beaten)
2 tsps lemon juice
140g cake flour
50g castor sugar

6 egg whites
100g castor sugar

~ Preheat oven at 170'C
~ In a mixing bowl lightly beat the 50g sugar and salt with egg yolks until bubbles formed.
~ Add in corn oil and milk, mix well
~ Add in beaten cream cheese and lightly whisk until all well blended.
~ Add in flour and mix well. Set aside.
~ Beat egg whites with 100g sugar until soft peaks formed.
~ Gently fold beaten egg whites into the egg yolk batter until blended.
~ Pour batter into a 9" tube pan and bake at 170'C for 40 minutes.
~ Remove from oven and invert the cake onto the table until completely cool.



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