Vietnamese lemongrass pork

When I'm saw this recipe, just like to try Vietnam food. And I have all the ingredients in my fridge. Just try it and the result so good and tasty, like the aromatics of the lemongrass. The kids like it as well.

Adapted from : Flavorful World

2 tablespoon shrimp paste

1 lb ground pork

½ tsp hot madras curry powder

2-3 sprigs of purple basil (regular green basil is fine if purple basil is unavailable)- I'm replace with spinach

3-4 stalks of fresh lemongrass (each about 12 inches long)

Method: 

1. (If using pre-packaged lemongrass sections, the following has likely been done already, in which case, skip this step). Otherwise, peel the outermost layer from each stalk of lemongrass. Wash them and cut the long stalks into approx. 6-inch section.  Using a sharp knife, lightly score each stalk several times toward its middle.  Lay these aside.
2. On a cutting board or in a food processor, finely mince purple basil.  Add minced basil to a large mixing bowl.
3. Add ground pork, curry, and shrimp paste to bowl with basil.
4. Using your hands or a large spoon, mix bowl contents until uniformly blended.
5. Portion the blended mixture so that you’ve one good-sized meatball for each lemongrass section.
6. Mold each meatball around the middle of each lemongrass section, leaving exposed each section ends.  See that the meat completely covers the score marks.
7. Brush exposed ends with sesame oil, then grill or bake for 20-25 minutes or until meat is cooked through.

Siew Mai

This homemade Siew Mai is my monsters favourite with chopped carrot on top, healthy and taste good. 
We can add in any ingredients and we can adjust the taste not too salty. 

Adapted from : The Little Teochew
(Make 30 pieces)

 200 gm minced pork (which you can sub with chicken)
 300 gm prawns (shelled, smashed into a gluey paste, using the back of a cleaver)
 Some spring onions
 Some garlic
 Diced chinese mushrooms (soaked and softened)
 2 tablespoon soy sauce
 Splash of Huatiao wine (I'm used rice wine)
 Splash of sesame oil
 Dash of pepper
1 beaten egg 
(used about 1/3 of it to add moisture, balance used for egg wash on top) 
Dumpling wrappers (the thin, round ones)
Tobiko for garnishing (I'm used chopped carrot)

Method: 

1. Put all ingredients in a big bowl, except chopped carrot and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey. Scoop 1 tablespoon, measure out meatballs of uniform size and place in centre of dumpling wrappers. 
2. Wrap and press firmly around each Siew Mai.
3. Seal the top with some egg wash and chopped carrot.
4. Place the Siew Mai onto a bamboo steamer (or a plate that has been lined with parchment paper). Spray water to moisten the skin.
5. Steam on high for about 8 minutes. Do not overcook, or the meat will be tough. Serve while hot with your favourite sauce.

Notes: 

When coming to wrapping time, take one piece of the skin wrapper put it on the middle of the hand and press the filling. Just refer to the picture below. I saw this method of wrapping when visit the dim sum restaurant. 

Can keep it frozen after wrapping  if you like to enjoy it later. 

Just take it out from freezers, no need to defrost.
Steam around 10 to 12 minutes.

Glutinous Balls(loh mai chi)

I have this recipe for a long time, until now I'm try to make it for the first time. Normally we will get it in Chinatown for £1.00 per piece and the taste is not that good especially the texture of outer skin, is hard and thick. This recipe coming out so good, the texture so soft and nice, my monsters love it so much. 

Adapted from: Honey Bee Sweets

For the skin
(Make 24 pieces, if you prefer more bigger size then will make 12 pieces)

250 gm glutinous rice flour
500 ml water
80 gm sugar (I'm use 60 gm)

For the Filling

500 gm toasted peanuts, skin removed and grounded (have half of the peanut filling left over, will half the amount next time)
100 gm toasted sesame seeds, grounded
150 gm icing sugar, sifted (I'm use granulated sugar)

Flour for coating

500 gm rice flour, fry the flour till very dry and let to cool.

Method for Skin:

1. Mix all the ingredients until well combined.
2. Pour into a greased steaming tray and steam with medium heat for 45 minutes or until cooked.
3. Leave to cool and pour into the flour for coating.
4. Use a greased scissors, cut into 24 equal portions

Method for wrapping:

1. Take a portion of the cooled kueh and flatted into disc.
2. Place a tablespoon of peanut filling in the center and wrap it up by sealing the ends properly.
3. Then coat is again with the flour before putting into a small paper liners.

Notes:

When coming to wrapping I'm saw the lady at the pasar malam how to wrap the balls. First put the kueh on center of your palm then put the peanut filling on top and press with your thumb on the filling. I can put 2 tablespoon of filling by this way. The result coming out the outer is soft and thin with lots of peanut filling.

Nian Gao Taro Rolls

This is the second recipe to use my Chinese New Year nian gao, thanks Wendy for the recipe coming out so good. My monsters love it.

Adapted from : Wendyinkk
(Make 28 to 30 rolls)

Taro Filling

500 gm taro(cleaned weight)
100 gm fresh grated coconut (I'm not using fresh coconut because can't get it here. Just use the readymake)
2 tablespoon sugar
1/3 to 1/2 teaspoon (use 1/3 tsp first, taste and add more if needed)

Method for taro filling

1. Slice the taro and steam until cooked or soft.
2. Mash taro while it's hot and put in grated coconut, salt and sugar. Mix until well combined. Set aside.

300 gm nian gao, cut into 2 inch long strips

Spring roll wrappers (I'm using the large size and cut to four pieces)

Egg white to brush on edges

Method for wrapping

1. Place wrapper onto a flat surface.
2. Place 1 tablespoon of taro filling on the wrapper(around 20 gm), lightly spread it out.
3. Place 1 piece of nian gao on top and wrap.
4. Brush edge with egg white before rolling up.
5. Fry the prepared rolls in medium low heat until golden color.

Note: 

Remember to cover the spring rolls pastry while you work out the roll with wet cloth because is easy to dry up.

If the mashed taro too dry, you can add some water to make it soft but must be slowly don't make it too wet. 

Kueh Tako

My sister given lot of the pandan leaves to me then I'm start searching for the recipe who's use pandan leaves. When I'm saw this recipe from Wendy, is easy to prepared the filling. Just need to make the casing beforehand.

Adapted from : Wendyinkk

(I'm double the ingredients to make 40 yields)
(I'm using measurement of 3.5cm per cut)

Pandan Layer

25 gm mung bean starch(green bean flour) or cornstarch flour
250 ml pandan juice
60 gm sugar
3 water chestnuts, peeled and chopped

Coconut Layer

15 gm mung bean starch or cornstarch flour
125 ml water
125 ml coconut milk
50 gm sugar
pinch of salt

Method for Pandan Layer:

1. Mix everything together and cook on medium low heat until look transparent and thick.
2. Spoon over prepared casings. Set a side.

Method for Coconut Layer:

1. Mix everything together and cook on medium low heat until thickens. Taste, should no longer taste floury.
2. Spoon over the pandan layer.
3. Let cool down to room temperature and it will harden. Best served when chilled.

Notes:

Use the left over pandan leaves from making the casing to blend the pandan juice.

If your casing have holes do this step

Nian Gao Puff Pastry

Is the time to use my Chinese New Year nian gao. The first I'm try with puff pastry, taste good and crispy.
The recipe is come with peanut but the result coming is not a big deal, next time I will try with other ingredients.

Adapted from: TheHungry Excavator

Nian Gao or Sticky Glutinous Cake (cut to strips)

3 to 4 sheets of frozen puff pastry (thawed)

cashew/peanuts (chopped roughly)

1 egg yolk (lightly beaten)*

sesame seeds (black and/or white)

* Alternatively, use melted butter for more flavour

Method:

1. Preheat oven to 180C. Roll out the puff pastry until thin (otherwise it will puff up too much)
2. Lay and space out the strips of Nian Gao on the pastry sheet before cutting it up into rectangles.
3. Place nuts on top of the strip of Nian Gao.
4. Fold the sides and roll the pastry with the filling enclosed into a little parcel.
5. Made few cuts on top of the pastry
6. Brush egg wash or melted butter on surface and sprinkle sesame seeds on top.
7. Bake in oven for 18 minutes or until golden brown.

Chinese White Radish Cake (Lou Bak Gao)

Went to have dim sum with family definitely will order fried Lou Bak Gao. Some people will make it to celebrate Chinese New Year maybe is bringing good luck to family.

Adapted from : Food For Four

2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15 gm dried shrimp, soaked in hot water to cover for 30 minutes (or more if you like the taste of dried shrimp)
1 pound white radish 
2/3 cup finely chopped Chinese sausage
2/3 red scallots finely chopped
3 spring onions, finely chopped (I'm omit and replace with chai poh (preserved radish/turnip)


Method: 

1. In a large bowl, combine rice flour, wheat starch, salt and pepper. Set aside.
2. Drain and finely chop the shrimp.
3. Peel the white radish and grate it through the small holes of your grater. Put the grate radish in a muslin cloth or a clean kitchen towel and squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.
4. Pour the white radish liquid into a medium pot. Add the grated white radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallots, chai poh and chopped shrimp, cover, and cook for 5 minutes longer.
5. Remove from the heat. Slowly add the rice flour mixture and mix continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.
6. Set up the steamer and bring to a boil over high heat.
7. Brush the pans with a little oil . Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.
8. Carefully place  the filled pans on the steamer rack, cover, and steam for 40 minutes. 
9. Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the radish cakes to cool to room temperature. 
10. Un-mold onto a cutting board and cut into desired pieces. Fry them on medium high heat in oil, until crispy and browned, about 4 minutes on each side. Serve with oyster and/or hot sauce.

Notes: 

Can keep it frozen after cutting if you like to fried it later.
Can add any ingredients you prefer to make more tasty.