Post by SeaDragon on Dec 18, 2017 14:20:42 GMT 10
Tasty morsels to tempt you
By Amy Beh (circa 1996)
DIM SUM served steaming hot from little baskets and saucers is everybody's favourite but when you have a big family of big eaters, you might feel the pinch if you opt to savour these morsels in a restaurant.
So why not learn to make your own Dim Sum and have everyone at home asking for more without stretching your purse-strings. There is really nothing as satisfying as coming up with your own special spread.
Chicken Char Siu Pau
Ingredients:
Pau skin:
Sift together:
350g Hong Kong flour (Water-Lily flour)
1 tsp double action baking powder
1 tsp instant dry yeast
1 tbsp shortening
200ml lukewarm water
40g castor sugar
1/4 tsp vinegar
Filling:
300g deboned chicken meat -- diced
5 black mushrooms -- diced
1 stalk parsley -- chopped
5 water-chestnuts -- diced
Seasoning:
1 tbsp ginger juice
1 tbsp soya sauce
1 tsp rose wine (optional)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
2 tsp cornflour
A dash of pepper
1 tsp chicken stock granules
Mix these ingredients together for thickening:
1 tsp cornflour
1-2 tbsp water
Method:
Filling:
MARINATE chicken and black mushrooms with seasoning for half an hour.
Heat wok with 2 tbsp oil and stir-fry the seasoned ingredients until cooked. Mix in thickening, add in 1 tbsp toasted sesame seeds and mix well. Leave aside to cool. Refrigerate before use.
Pau skin:
COMBINE water, sugar and vinegar together and leave aside. Put sifted flour into a food processor fitted with a dough blade. Add in the rest of the ingredients and blend well, adding the liquid portion slowly until you get a soft dough.
Remove dough to a basin and cover with a tea-towel to rise for about 15 minutes or until double in bulk. Punch down the dough and knead on a table surface to form a long roll. Cut into approximately 10 even pieces.
Roll each piece out flat and add filling. Wrap and pleat up into pau shapes and place on a piece of grease-proof paper. Leave to rise for 15 minutes and steam over rapidly boiling water for 12-15 minutes.
Dainty Cabbages
Ingredients:
Pastry dough:
Sift together:
300g Tang Meen Fun (wheat starch flour)
50g tapioca flour
25g glutinous rice flour
1 tbsp lard or vegetable shortening
375ml boiling water -- add 1/2 tsp salt
A few drops of apple green colouring
Filling:
300g medium-size prawns -- shelled and chopped coarsely
100g water-chestnuts
50g pork fat -- cubed, parboiled and drained dry
Seasoning:
1 tbsp sugar
1/2 tbsp salt
1/4 tsp monosodium glutamate
1 tbsp sesame oil
A dash of pepper
1 tbsp tapioca flour
Method:
Filling:
MASH the water-chestnuts, then chop coarsely and squeeze dry. Mix prawns with the seasoning. Add in the pork fat and water-chestnuts. Leave in the refrigerator for half an hour.
Pastry dough:
PUT the sifted flour into a mixing bowl. Pour in hot boiling water and mix thoroughly with a small rolling pin. Add the shortening and knead into a soft and pliable dough. Cover with a damp cloth and leave aside for 5 minutes. Roll dough into a long strip and cut into small, even pieces.
Roll each piece flat with a small rolling pin. Add a spoonful of filling. Hold the pastry dough in between your palms. Tighten the centre portion, leaving the edges free to fall down slightly. Use a small brush to lightly tint the edges green to form the cabbage leaves.
Place the dainty cabbages on a greased tray and steam over boiling water for 7-8 minutes. Remove from steamer and brush lightly with corn oil to get the shine.
Butterfly Wing Prawns
Ingredients:
300g big prawns
300g small prawns -- shelled and minced
150g minced meat
4 water-chestnuts -- chopped coarsely and squeezed dry
Marinade:
1/4 tsp salt
1 tsp sugar
1/2 tsp monosodium glutamate
2 tsp soya sauce
2 tsp sesame oil
2 tsp cornflour
Half an egg
A dash of pepper
Method:
SHELL the big prawns but leave the tails intact. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns. Wash the prawns with salt. (This is to give prawns a springy bite later on). Wash and dry prawns thoroughly.
Mix the minced prawns, meat and chopped water-chestnuts together. Marinate for half an hour in the fridge.
Oil a small plate. Scoop 1-2 tablespoons of minced ingredients and arrange it on the steam-plate. Decorate each portion with a big prawn on top. Make sure that the slit prawns open up like wings and that the prawn tails curl up. Steam over rapidly boiling water for 10 minutes. Serve hot with chilli sauce.
By Amy Beh (circa 1996)
DIM SUM served steaming hot from little baskets and saucers is everybody's favourite but when you have a big family of big eaters, you might feel the pinch if you opt to savour these morsels in a restaurant.
So why not learn to make your own Dim Sum and have everyone at home asking for more without stretching your purse-strings. There is really nothing as satisfying as coming up with your own special spread.
Chicken Char Siu Pau
Ingredients:
Pau skin:
Sift together:
350g Hong Kong flour (Water-Lily flour)
1 tsp double action baking powder
1 tsp instant dry yeast
1 tbsp shortening
200ml lukewarm water
40g castor sugar
1/4 tsp vinegar
Filling:
300g deboned chicken meat -- diced
5 black mushrooms -- diced
1 stalk parsley -- chopped
5 water-chestnuts -- diced
Seasoning:
1 tbsp ginger juice
1 tbsp soya sauce
1 tsp rose wine (optional)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
2 tsp cornflour
A dash of pepper
1 tsp chicken stock granules
Mix these ingredients together for thickening:
1 tsp cornflour
1-2 tbsp water
Method:
Filling:
MARINATE chicken and black mushrooms with seasoning for half an hour.
Heat wok with 2 tbsp oil and stir-fry the seasoned ingredients until cooked. Mix in thickening, add in 1 tbsp toasted sesame seeds and mix well. Leave aside to cool. Refrigerate before use.
Pau skin:
COMBINE water, sugar and vinegar together and leave aside. Put sifted flour into a food processor fitted with a dough blade. Add in the rest of the ingredients and blend well, adding the liquid portion slowly until you get a soft dough.
Remove dough to a basin and cover with a tea-towel to rise for about 15 minutes or until double in bulk. Punch down the dough and knead on a table surface to form a long roll. Cut into approximately 10 even pieces.
Roll each piece out flat and add filling. Wrap and pleat up into pau shapes and place on a piece of grease-proof paper. Leave to rise for 15 minutes and steam over rapidly boiling water for 12-15 minutes.
Dainty Cabbages
Ingredients:
Pastry dough:
Sift together:
300g Tang Meen Fun (wheat starch flour)
50g tapioca flour
25g glutinous rice flour
1 tbsp lard or vegetable shortening
375ml boiling water -- add 1/2 tsp salt
A few drops of apple green colouring
Filling:
300g medium-size prawns -- shelled and chopped coarsely
100g water-chestnuts
50g pork fat -- cubed, parboiled and drained dry
Seasoning:
1 tbsp sugar
1/2 tbsp salt
1/4 tsp monosodium glutamate
1 tbsp sesame oil
A dash of pepper
1 tbsp tapioca flour
Method:
Filling:
MASH the water-chestnuts, then chop coarsely and squeeze dry. Mix prawns with the seasoning. Add in the pork fat and water-chestnuts. Leave in the refrigerator for half an hour.
Pastry dough:
PUT the sifted flour into a mixing bowl. Pour in hot boiling water and mix thoroughly with a small rolling pin. Add the shortening and knead into a soft and pliable dough. Cover with a damp cloth and leave aside for 5 minutes. Roll dough into a long strip and cut into small, even pieces.
Roll each piece flat with a small rolling pin. Add a spoonful of filling. Hold the pastry dough in between your palms. Tighten the centre portion, leaving the edges free to fall down slightly. Use a small brush to lightly tint the edges green to form the cabbage leaves.
Place the dainty cabbages on a greased tray and steam over boiling water for 7-8 minutes. Remove from steamer and brush lightly with corn oil to get the shine.
Butterfly Wing Prawns
Ingredients:
300g big prawns
300g small prawns -- shelled and minced
150g minced meat
4 water-chestnuts -- chopped coarsely and squeezed dry
Marinade:
1/4 tsp salt
1 tsp sugar
1/2 tsp monosodium glutamate
2 tsp soya sauce
2 tsp sesame oil
2 tsp cornflour
Half an egg
A dash of pepper
Method:
SHELL the big prawns but leave the tails intact. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns. Wash the prawns with salt. (This is to give prawns a springy bite later on). Wash and dry prawns thoroughly.
Mix the minced prawns, meat and chopped water-chestnuts together. Marinate for half an hour in the fridge.
Oil a small plate. Scoop 1-2 tablespoons of minced ingredients and arrange it on the steam-plate. Decorate each portion with a big prawn on top. Make sure that the slit prawns open up like wings and that the prawn tails curl up. Steam over rapidly boiling water for 10 minutes. Serve hot with chilli sauce.