Chicken and Onions Bao (steamed buns) 洋葱鸡肉包

I have been wanting to make a bao ( filled steamed buns) that has the taste from my childhood memory. When I was a kid, I like to buy big bao from a coffee shop that they have very nice chicken and hard-boiled eggs as the filling. Especially they added a lot of onion, very sweet and yummy.

From the recent many food safety cases, we understand that many manufacturers are adding many kind of unhealthy substances to make our foods taste better, more QQ (elastic texture), springy, fluffy, or look white and nice! I started to ask myself do I need to add all these substances or many kind of white powder to make my homemade foods taste nicer? If I like them, then better I buy from them rather do it myself.

So this time, I try to remove away few ingredients from the previous bao dough recipe, just basic ingredients flour, oil, water and yeast,  to my surprised the bao still turn out good ! No doubt it look yellowish not white, but we feel these bao were so homey and original !
My family gave thumbs up to this chicken and onion bao, my son keep saying the chicken filling is yummy and my daughter asked me to open a shop selling bao, ^_^..

We feel that the onions still not enough! still can add little more..and the chicken still tasted moist after steamed..also don't forgot to add hard-boiled egg too !!

the bao dough also easy to handle

That one I tasted was big size bao, but I made into small size so I have hard time to wrap because uneven shape of chicken pieces..If make into big size, then it will be easy to wrap or using debone chicken (I prefer with bone, retain moisture)!

 A pair of old chopsticks (about 50 years old) given by the crockery shop owner that I often buy things from them..

Chicken and Onions Bao (steamed buns) 鸡肉包

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 16

For chicken and onions filling

750g chicken thigh (bite size pieces)
1 spring onion, sliced
2 onions (large), wedged

2tbsp light soy sauce

1tsp salt or to taste
1tsp sugar or to taste
pepper
sesame oil
dark caramel sauce, for darker colouring
Water, add when it is necessary

Method

1. Heat oil in a wok, sauté spring onion till aroma.
2. Add in chicken pieces and onion, stir to till mix well.
3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I did not add water at all).
4. Dish out and set aside to cool

6 hard-boiled eggs, wedged

For the bao dough

500g cake flour

1/2tsp salt
2tsp instant yeast
80g caster sugar
220g water
40g corn oil

  Method

 1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
 2. Cover with damp cloth and proof to double in size (30-60mins).
 3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
 4. Weigh out 55g of the dough and roughly shape into a ball, rest for 15mins.
 5. Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1-2pcs chicken and onions, and 1pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
 6. Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
 7. Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
 8. Remove from steamer and serve hot.
 9. Store in the fridge for left over bao, steam again before serve.

Steamed Pumpkin buns with Lotus paste filling 南瓜小包子

The other day my blogger friend Simple Menu (Yan) forwarded a link to me and asked me : you do you do, you can do this, hahaha..

She always asked me to try out new recipe when she found any interesting recipes. Since i still have half pumpkin sitting in the fridge, why not try this cute pumpkin bun which look like pumpkin shape.

When i see this white lotus paste selling in the bakery ingredients shop and realized that Mooncake festival is approaching. I quickly buy this paste first before they sold out very fast..So i use this lotus paste to make the filling for this bun.

Use a butter knife to make the pumpkin pattern

Before steam

   

Steamed Pumpkin buns with Lotus paste filling 南瓜小包子
(recipe source: visually inspired by here, recipe by Sonia aka Nasi Lemak Lover)
*makes 13 buns


Ingredients
150g mashed pumpkin ( steam or microwave to soften)
225 all purpose flour
1tbsp sugar
1/3tsp salt


To make yeast water (set aside for 5mins to bloom)
1tbsp lukewarm water
1tsp sugar
1tsp instant yeast


Filling- lotus paste ( you can replaced with red bean paste, peanut or etc)
Pumkin skin- cut into small piece to make as pumpkin’s stem


Method
1. Add in all ingredients and yeast water in a mixing bowl and knead till smooth dough.
2. Cover with damp cloth and rest for 60mins.
3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
4. Weigh out 30 gm of dough and roughly shape into a ball and rest for 10mins.
5. Weight lotus paste 15g and lightly shape into ball.
6. Fatten and roll out the dough into a circle. Place lotus filling onto the center, wrap and pleat up the sides and seal.
7. Use a butter knife, mark from top and lightly press down towards bottom, keep a small gap in between, repeat this step till whole dough ball finished. Place a small piece of pumpkin skin at the middle and lightly press down.
8. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
9. Lightly mark bun with butter knife again (to sharpen the pattern), steam the buns under rapidly boiling water on high heat for about 15mins.
10. Wait for 2mins then only open the lid and remove from the steamer.

Ha Mai Lo Mai Kai 糯米鸡 (steamed savoury glutinous rice with dried shrimps)

Before I go for a short trip and another long trip from next week onwards, I just like to take some time here to update few posts by this week. This morning after i sent my son and daughter to the church where they will have a 4 days 3 nights Camporama 2012  camp ( wish i still young, so i can also join this fun camp ^_^), we went to a nearby coffee shop (quite a famous shop actually) to take our breakfast..I think this will be my last time visit this coffee shop, because we noticed all the food stalls there almost run by foreign workers. Some of the boss either sit there to collect money only or the whole stall is running by their foreign workers (i saw one of the stall owner operated another stall in my area)...Even nasi lemak stall also the same. Foods there start to loosing their nice taste and no more authentic..

Come back to today's post, one of my reader asked me how to prepare Ha Mai Lo Mai Kai (dried shrimps steamed glutinous rice). I add Ha Mai/ Hae Bi (dried shrimps) in steamed savoury glutinous rice but i have never add it in Lo Mai Kai (famous dim sum item, steamed glutinous rice in bowl) before.

The other day i saw Jane prepared her Lo Mai Kai in cute and mini size, I like her idea. After I received the Mei Hua shape metal bowls from Sherleen ( we were played exchange gifts actually, hehehe) ..I quickly take this small bowl to prepare this mini size of Ha Mai Lo Mai Kai..Last time when i prepared the normal size LMK, my little son Desmond can't even finish one but this time he ate at least 4 of LMK and he told me that this LMK is yummy..Also i decided to chop mushroom into small sizes and mix it with the rice, because i noticed when i put a whole piece or half piece of mushroom, my kids will not eat the mushroom, but this time they eat everything. Because the were not realized that the mushroom was in the rice actually, hahaha..

And i also omitted the Chinese sausages which my family don't appreciate it much..

Ha Mai Lo Mai Kai (steamed savoury glutinous rice with dried shrimps)
(recipe source : by Sonia aka Nasi Lemak Lover)

500g glutinous rice, wash clean and soak for 4hours (do not need to soak overnight)

Marinate chicken
2 chicken thighs, cut into small bite-size
1tbsp ginger juice
1tbsp oyster sauce
1/2tbsp light soy sauce
1tsp Chinese cooking wine
1/2tsp salt or to taste
1tsp sesame oil
A dash of white pepper powder
1tbsp potato flour or cornstarch

10pcs Chinese dried mushrooms (soak in water to shorten, rinse few times), chopped small
20g dried shrimps, soak for 5mins, lightly chopped
4 shallots, slices

Seasonings for rice
2tbsp shallot oil
1tbsp oyster sauce
2tbsp light soy sauce or to taste
2tbsp dark caramel sauce
3tbsp sugar
1 and 1/2tsp salt or to taste
1tsp chicken stock powder
400ml water or adjust accordingly

Method
1. Mix all seasoning with chicken, set aside for 1 hour.
2. To sauté the shallots with oil, remove the fried shallots.
3. Use the same oil, to sauté the dry shrimps and mushroom till fragrant. Remove the fried dried shrimps and shallot oil.
4. Mix all seasoning, mushroom, fried dried shrimps, water and glutinous rice in a rice cooker.
5. Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked.
6. To assemble Lo Mai Kai- place 1-2 pcs of chicken, cover with cooked glutinous rice.
7. Add 1-2tbsp water on the rice, steam over medium high heat for 30mins.
8. Turn out Lo Mai Kai on a plate and serve hot.

My note- if you don’t own a rice cooker, you may steam the rice with water over medium high heat for 45mins.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Steamed spare ribs with preserved black beans

This is one of my favourite dim sum, a must have item for me but not for my family (kids don't know how to chew the bone and hubby doesn't like preserved black beans). Usually i was the one who finished off the whole plate (luckily just a small plate ^__^)..and i prefer those with slightly sweet taste..This recipe that i tried out, the taste is exactly like that one served in dim sum restaurant..

I also like to arrange pumpkin slices underneath, taste so yummy after pumpkin absorbed all yummy gravy from the seasoned spare ribs.



This is a must have ingredient, preserved salted black bean

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Steamed spare ribs with preserved black beans
(recipe source: adapted from Flavours lifestyle food magazine with minor changes)

550g spare ribs


Marinade
2tbsp sugar
1tsp salt
1 and 1/2tsp chicken stock powder
Pepper
1tsp sesame oil
1tbsp chopped garlic
1 Chinese salted plum, crushed
3tbsp potato flour

1 red chili, julienned
Pumpkin, sliced (optional)
1tbsp preserved salted black beans, soak with water for 5mins

Method
1. Cut the spare ribs into small and bite sized cubes. Soak with 1/2tsp baking soda with some water for 1/2hour, wash it and drain (this is to tenderizing the meat)
2. Combine the marinade ingredients in a mixing bowl, toss ribs in the marinade.
3. Add in potato flour and toss to coat the ribs well.
4. Cover the bowl with cling film and set aside for 1 hour in the refrigerator.
5. Place pumpkin slices on a steaming plate, top with marinated spare ribs, preserved black beans and chili, steam over rapidly boiling water for 10mins. Serve hot.

Siew Mai (五行色 烧卖)

Have you seen so colourful Siew Mai before? My new invention of Siew Mai based on Chinese Wu Xing colours (五行色).
A very Feng Shui related Siew Mai..

I have this crazy idea to making this Wu Xing Siew Mai earlier, and today i made into action.
Below informations are from baidu and the 5 colours means:-

一、五行色（金）:白 (Metal) White

“君子佩玉”——自古以来中华民族以佩玉为道德与修养的标志，“羊脂玉”更是玉中极品。玉又是中国传统文化中吉祥如意的象征。白色有起着重要的协调作用。

二、五行色 (木): 绿 (Wood) Green

郁郁葱葱的树木是自然的风采，是生命与环境的象征。寄寓着人类与自然和谐发展。

三、五行色（水）:灰 (Water) Grey

蜿蜒起伏的万里长城和掩映在绿树丛中的四合院民居的灰色，灰色具有朴素魅力。

四、五行色（火）：红 (Fire) Red

红色的宫墙，红色的灯笼，红色的婚礼，红色的春联。红色是激情和运动的颜色；红色是喜庆与祥和的颜色；红色是民俗与文化的颜色。

五、五行色（土）:黄 (Earth) Yellow

黄色的琉璃瓦，金秋的树叶和丰收的农田，是最亮丽的色彩。黄色代表着独特的自然景观及人文与历史的精彩和辉煌。黄色在中国的色彩文化中具有崇高的象征意义。给人明亮与欢快的感觉。

Here are the dough with 5 difference of colours..

These are the toppings..

Siew Mai before put the toppings..

We love this new flavour of Siew Mai- Apple and Lotus root...

And this Shan Yao and Grey wrapper made by charcoal powder (can't taste the charcoal taste actually ), indeed a very healthy combo...

Also i combine 5 colours together..so colourful..

Siew Mai (五行色 烧卖)
(recipe source: by Sonia aka Nasi Lemak Lover)


Wrappers
Plain flour and water & colouring ratio – 1 : 0.5
White- plain flour
Red- Red yeast and a drop of red food colouring
Green- spinach juices
Yellow – pumpkin puree
Grey – black charcoal powder


Siew Mai Filling
300g minced meat (pork or chicken)
150g prawns, cut into small pieces (add1/2tsp baking soda and marinate for 15mins, wash it before use, this is to make it crunchy)
100g water chestnut, chopped
1tbsp sugar
1tsp light soy sauce
1tsp sesame oil
1tsp rice wine
1tsp chicken stock powder
1tsp salt or to taste
1tsp grated Ginger
2tbsp potato flour


Method
1. Mix all ingredients and seasonings in a large mixing bowl.
2. Mix thoroughly by a pair of chopstick until it becomes a sticky mass (hei kau).
3. Cover with cling film and refrigerate until needed.


Toppings
Chinese Mountain Yam (山药 Shan Yao, or 淮山 Huai Shan)
Carrot
Sweet Pea
Lotus root
Apple
Sweet corns
Chinese coriander


To make Siew Mai


Method
1. Place a siew mai wrapper on your palm.
2. Place a table-spoon of filling in the centre and press down with the back of a wet teaspoon.
3. At the same time, close your hand as if making a fist, cupping the siew mai.
4. Give it a gentle squeeze. Top with toppings as desired. Refrigerated before use and also to set it firm.
5. Arrange siew mai in a single layer on a tray.
6. Steam over boiling water for 7-10mins. Serve hot.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.



Maybe in future you can see this 五行色烧卖 selling in the dim sum restaurant ^_^

Jian Dui 煎堆(Deep fried glutinous rice balls / Sesame seed balls)

My kids love this sesame seed balls serve at the dim sum restaurant..I wanted to make this for a longer time. I always wonder how this sesame ball still maintain round and puff when it is cooled. I managed to find a useful Hong Kong video and immediate try it out..and very happy with the result..

I followed 100% to the instructions and ingredients in this video. The dough is easy to manage, just to make sure you pat water on your palm when you rolling the balls as the dough is easy to dry up quickly. I feel this recipe ask to add 3tsp baking powder is a bit over, next time i will try to replace with 1tsp double action powder...Actually we prefer lotus paste filling but i made red bean paste this time since i have leftover cooked red bean from red bean soup..
Ya, i also deep fry for 2 times since the sesame seed browned too quickly at the 1st time and it did not puff up and uncooked inside. So i returned to deep fry the 2nd times over low heat, then only it puff up and cooked.



I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Jian Dui煎堆(Deep fried glutinous rice balls / Sesame seed balls)
(recipe source: adapted from this Hong Kong video, with minor changes)

A) Dough
30g Tang Mien flour 澄面粉
(Wheat starch)
75ml water

Method
1. Warm Tang Mien flour over a pot of simmering water.
2. Boil the water and pour and mix with flour, combine well.
3. Cover and set aside.


B) Syrup
120ml water
40g sugar
A pinch of salt

Method
1. Add sugar and salt with water in a pot.
2. Boil water till sugar melted, set aside.


To make dough
150g glutinous rice flour 糯米粉, sifted
3tsp baking powder, sifted ( or replace with 1tsp double action baking powder)
1tbsp cooking oil

Method
1. Add glutinous rice flour and baking powder in a mixing bowl.
2. Slowly add in the warm syrup (B), mix it.
3. Add cooking oil and Tang meng dough (A), and knead till smooth (count 75 times or about 90 seconds), cover and to rest for 10mins.


To deep fry
200g red bean paste or Lotus paste
Sesame seeds

Method
1. Divide red bean paste into small round ball (10g each).
2. Divide dough into small round ball (15g each), cover with cloth from time to time.
3. Flatten the dough and wrap red bean ball into round ball. Repeat the rest until finished.(wet your palm from time to time as the dough will dry up quickly)
4. Spray water on the ball, roll it on the sesame seeds.
5. Deep fry over low heat till puff up and golden brown.

Stuffed chicken floss pancake 青龙包 & Giveaway winner

Today I would like to share with you this old recipe. This pancake has been encored few times by my family..simple and yummy!

No oil is added in this recipe!

Stuffed chicken floss pancake 青龙包
Recipe source: adapted from My Kitchen Snippets with minor changes
*makes 10pcs

300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss

Method
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)
4. Leave to prove until double in size.
5. Divide the dough into small ball weighted 50g each, rest for another 15mins.
6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.
6. Pan fry in a non-stick pan over low heat.
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.

Now i would like to announce the winner of my Lipton Teh Tarik giveaway. So sorry i can only giveaway one present and hope you will try your luck in my future giveaway if you are not the winner this time ^_^.
So the winner is:-

True Random Number Generator

Min: 1

Max:

49

Result:

38

Powered by RANDOM.ORG

(The winner is Baking Diary, Congratulations!!)

 
**To the winner, please send me your address soonest..

Do you know which are the two foods that choosen by most of the participants when they enjoy a cup of Teh Tarik , 1st is Roti Canai, 2nd is Nasi Lemak !!