Tau Sar Piah(Mung Bean Pastry)

Every time went to Penang for holiday, this Tau Sar Piah will be a special purchase for everyone. When the family coming to visit, they will bring few boxes for us as well. But the texture is not as good when we consume in Penang. Maybe the long hour flight make it harder and dry. I'm trying to make it myself, the result so good because haven't try Tau Sar Piah fresh from oven. Will need some time to prepared but worth the effort.

Adapted from : Chowtimes

Oil Dough

7 tablespoons all purpose flour

3 tablespoons + 1/2 teaspoon oil

Water Dough

13 + 1/2 tablespoons flour
6 tablespoons + 1/2 teaspoon oil
6 tablespoons water
1/4 teaspoon  white vinegar

Filling

1/3 cup oil
5 shallots, minced
6 tablespoons sugar
1 teaspoon salt
200 gm split green bean

Egg Wash

1 beaten egg

Method for filling: 

1. Soak the split green beans for at least two hours, drained and steamed for 15 to 20 minutes until the beans are tender.
2. Mash the beans with a fork until you get a fine texture or press the beans through a sieve, with the back of a ladle to get very fine texture.
3. To make the filing, heat the oil in a frying pan. Add minced shallots and fry until fragrant but not brown.
4. Add the mashed green bean, sugar and salt.
5. Fry until the filling binds together.
6. Remove from frying pan, pat into a rectangle sheet and divide into 33 pieces.
7. Roll the filing into balls.

Method for pastry:

1. For the pastry, first make the oil dough by combining the oil and flour together.
2. Knead into a dough ball. Divide into 33 pieces
3. To make the water dough, combine the flour, oil, water and vinegar in a bowl.
4. Knead into a dough ball. Divide into 33 pieces and roll into balls.
5. With all the balls ready, you can proceed with rolling the Penang Tau Sar Piah.

Method for wrapping:

1. Wrap the water dough around the oil dough. 
2. Flatten it to rectangle (refer to picture-step 1) 
3. Roll it up like a swiss roll (refer to picture-step 2)
4. Stand it up and push it down (refer to picture-step 3)
5. Flatten again to rectangle (repeat picture-step 1)
6. Then roll it up again like a swiss roll (repeat picture-step 2)
7. Stand it up and push it down (repeat picture-step 3)
8. Flatten again (refer picture-step 4). Wrap the filling in the dough.
9. Preheat the oven to 325F (170C). Egg wash the Penang Tau Sar Piah.
10. Bake in a 325F (170C) preheated oven for 20 to 25 minutes or until golden brown.

Note:

The size of the dough is small, better to do it on your palm instead of using rolling pin.

Seaweed Beef Rolls

Everyday need to have new idea for dinner, then I'm starting to search my fridge for some new dishes that the monster haven't try before. They doesn't like any red or green pepper, I'm just add it in. The result coming out so good, they even don't know any red pepper inside the rolls. 

Recipe from: monsterandsharkkitchen
(make 3 to 4 rolls)

300 gm minced beef
1/2 red pepper (cut to small cubes)
Some chopped spinach
1 tablespoon soy sauce
1 tablespoon corn flour
1 teaspoon sugar
Some garlic
Splash of rice wine 
Splash of sesame oil
Dash of pepper and salt to taste
1 beaten egg 

Method:

1. Boil the red pepper until half cooked. Drain and let cool.
2. Put all ingredients in a big bowl,  start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Set aside.

Wrapping

Seaweed

1 cup plain Flour

2 beaten egg

1 cup breadcrumbs

Oil for deep fried

Method:

1. Prepared a wok with oil on low heat.
2. Spread some beef mixture on the seaweed, turn over and roll up like swiss roll.
3. Dust with plain flour all over the beef mixture.
4. Dip in the beaten egg.
5. The last, dust with breadcrumbs and deep fry the rolls on the medium heat until golden brown.
6. Slice and serve with your favourite sauce.

Banana Cake

Banana cake is my monster favourite snack. I'm try many recipe before but she not satisfy. Then this recipe is coming out after many trying. The monster love it.

Recipe source: monsterandsharkkitchen

150 gm butter

100 gm light brown sugar

3 eggs

180 gm self raising flour 

2 to 3 ripe bananas-mashed (depend the size of the banana)

1 tablespoon vanilla

50 gm plain chocolate (shredded)

Method: 

1. Preheat oven to 160 C (fan), every oven is different. If use without fan will be 170 C.
2. Beat the butter with sugar till fluffy.
3. Add  the egg, one egg in one time and mix well.
4. Add the flour and mix well.
5. Pour in the mashed banana and mix well.
6. Last add in the chocolate and vanilla.
7. Pour into the rectangle cake tin lined with grease proof paper and bake in preheated oven for about 45 minutes or until cooked.
8. A needle comes out clean when inserted in the middle. 
9. Remove cake from the cake tin and allow to cool completely before cutting.

Chocolate Chip Banana Muffin

(The same ingredients of the banana cake, just exchange the shredded plain chocolate to 100 gm chocolate chips, taste delicious-comment from my monsters-the baking time will be around 20 to 25 minutes at 180C (fan)

Mini Ma Lai Koh

When I'm saw this lovely ma lai koh from Aunty Yochana, just try it out. Is easy and taste so good. 

Adapted from: Aunty Yochana

(A)
200 gm castor sugar
5 eggs

(B)
120 gm corn oil
130 gm fresh milk

(C)
280 gm plain flour
25 gm custard powder
2 teaspoon baking powder
1/2 teaspoon bicarbonate of Soda
1/4 teaspoon salt

Method:

1. Whisk (A) till sugar dissolves then add in (B) and mix till smooth. 
2. Add in (C) and mix well. Sieve the batter if you like to have very smooth batter.
3. Rest for 25 to 30 minutes. Will see some bubble appear.
4. Pour batter into any moulds (I'm used muffin case) and steam at high heat for 15 minutes or until cooked.
5. Remove ma lai koh immediately while it is still hot.

Note:

Can keep in fridge to serve later. Re-steam before serving.

Prawn Dumpling (fish shape)

The original recipe is with octopus shape dumpling but I've change it to fish shape dumpling with a little mouth for the monsters to give a kiss before serving. 

Adapted from: Sherleen's Kitchen Diary

For the dough:
(make 20 yields)

70 gm wheat starch
30 gm tapioca starch
140 gm hot water
1/2 tablespoon Corn oil
A pinch of salt

For the filling:

120 gm minced meat
120 gm prawns (shelled) - cut into small cubes
1/4 teaspoon sesame oil
1/4 teaspoon light soy sauce 
Salt, sugar and pepper to taste

Some black sesame for the eye

Method for filling:

1. Beat minced meat into sticky form.
2. Mix all the ingredients and seasonings together. Set aside.

Method for dough:

1. Sift wheat starch flour and tapioca flour in a mixing bowl. Add in salt.
2. Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
3. Cover the mixing bowl and let it rest for 10 minutes.
4. Knead the dough until no flour is stick to the bowl. Add in the oil, knead the dough until the oil is fully absorbed.
5. Roll out dough into a long sausage roll. Divide into 10gm small dough.
6. Prepare the steamer. Lightly oil the steaming tray, place a damp cloth in the steamer.(I'm used grease proof paper on the bamboo steamer )
7. Roll out the small dough. Spoon appropriate amount of filling in the center of the dough.
8. Shaping the dumpling into fish pattern. 15-20 gm each dumpling after wrapped.
9. Use a scissors to cut the tail shape and add on the eye and mouth.
10. Boil the water，using medium to high flame, steam the dumplings for 4-5 minutes or until the skin is translucent.

Notes:

Can keep it frozen after wrapping  if you like to enjoy it later. Need more time for steaming if fresh from freezers.

Plum Sauce Chicken

My sister brought few packs of Lou Sang for me on Chinese New Year. Normally the Lou Sang will use plum sauce for the mixture. But I won't used the whole pot of plum sauce because will be too sweet. Then the balance of the plum sauce, I'm used it to make this delicious Plum Sauce Chicken. 

Adapted from: Angie's Recipes

200 gm chicken breast

1/3 teaspoon salt

1/5 teaspoon chicken bouillon (I'm omit)

60 gm cornstarch

1/2 teaspoon baking soda

1/2 egg

Some water

For the sauce

1 teaspoon minced garlic

1 teaspoon sesame seeds

2 tablespoon sweet plum sauce

30 ml water

1 tablespoon sugar

1/2 teaspoon white vinegar

1/5 teaspoon salt

1 teaspoon cornstarch

Some lettuce

Method:

1. Cut the chicken breast into 2 cm dices, marinate with the salt and chicken bouillon and set aside for 15 minutes. 
2. Combine the cornstarch and baking soda, add in egg and some water to make a thick batter.
3. Heat up a wok with enough oil until hot. Dip the diced chicken into the batter. Shake off the extra batter and deep-dry the chicken for 2 minutes. Scoop out and drain. Return the chicken to the wok and deep-fry until very crispy.
4. Fill another pan with a little of oil, add in garlic and stir until fragrant. Combine all the sauce ingredients and add into the pan.
5. Return the fried chicken to the pan and stir until the chicken are completely coated with the sauce.
6. Put some lettuce on the serving plate and transfer the chicken on top and sprinkle some sesame seeds over.