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.