Steamed Fish with Herbal Stock

One freshly caught fish [Mahogany Snapper] from my hubby's fishing trip to be steamed.  Light and good with mild herbal flavour.

This fish is different from the grouper.  The flesh is not as sweet but texture is softer.  I used herbal stock with some shredded meat to steam it to enhance the flavour.

Ingredients

1 fresh fish - cleaned and make a slit on the thick part for both sides

30-50 gm meat - cut thin strips and marinate with soy sauce, pepper, sesame oil and cornflour

some shredded ginger

a tbsp of wolfberries [kei chi]

Herbal Stock - rinse herbs and boil for 5-10 minutes or until fragrant

3-4 slices of dong quai

a few pieces of chuen qiong

a few pieces of tong sum

a few pieces of licorice [kam cho]

100 ml water [maybe less for stronger flavour]

Seasoning

1 tsp each of light soy sauce and oyster sauce

some sugar and pepper to taste

1/2 tsp sesame oil

1. Boil herbal stock until fragrant and set aside to cool.
2. Clean fish and place in a steaming dish.
3. Before steaming, add kei chi to herbal stock then pour over fish.  Spread marinated meat all over fish.
4. Bring water to boil then steam fish over high heat for 12-15 minutes [depending on the size of fish].
5. Garnish with coriander and serve immediately.

Pizza with Tuna Mayo Topping

An easy pizza recipe with tuna mayo topping.  This pizza base uses more plain flour than bread flour.

Ingredients - Pizza Base

[dough weighs 400 gm - makes 6 pieces]

180 gm plain flour

50 gm bread flour

1/2 tsp salt

3/4 tsp yeast

140-160 ml cold water

30 gm shortening

1. Knead all ingredients together until soft and smooth.  Cover and rest for 25 minutes.
2. Shape dough in round, flatten slightly and cut in 6 pieces.  Roll each piece into a circle of about 5mm thick.
3. Place dough on baking tray use a fork to poke holes all over.
4. Rest until dough is double in size.
5. Bake in preheated oven at 200 degrees C for 15-20 minutes.

Toppings - Tuna Mayo - mixed together

1 can tuna in mayonnaise

1 big onion - chopped

some chilli sauce and tomato sauce [or use pizza sauce]

some Italian mixed herbs

1 piece cheddar cheese - cut into 6

1. Spread pizza base with some chilli sauce and tomato sauce [or pizza sauce], follow by tuna mayo filling.
2. Sprinkle some mixed herbs, top with a small piece of cheddar cheese.
3. Bake in preheated oven at 200 degrees C for 10-15 minutes.

Coffee Choc Chip Loaf Bread [Straight Dough Method]

A soft and moist loaf bread with aroma of coffee and sweetness from raisins and chocolate chips.

Easy bread loaf that you can baked using the straight dough method.  The dough can be kneaded earlier, refrigerated and thawed before shaping for baking.  If you are up early, the freshly baked bread can be ready for breakfast.

 

Ingredients

[baked in loaf pan of size 4"x3"x9"]

250 gm bread flour

50 gm plain flour

1 tbsp skimmed milk powder

1 tbsp sugar

1/2 tsp salt

1 tsp instant coffee granules

1 1/2 tsp instant yeast

2 tbsp condensed milk

1 small egg

165 ml cold water

30 gm butter [1 tbsp]

some chocolate chips

some raisins

some oatmeal 

1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or soft, smooth and elastic dough which is not sticky.   Add in raisins to incorporate well into dough.
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size.
4. Punch down rested dough.  Round up into a ball.  Fold into thirds then roll into a rectangle.   Spread  with chocolate chips.
5. Roll up like swiss roll and seal the edges well.   Place the dough in greased loaf pan.
6. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin].    Brush with milk glaze and sprinkle on top some oatmeal.
7. Bake in preheated oven at 180 degrees C for 25-30 minutes.  Remove and cool on wire rack.  

 I'm sharing this with Bake Your Own Bread October 2012 hosted by girlichef

 

EZ Braised Herbal Roast Trotter

A pork dish which is always a favourite of my nephews.  Instead of the normal pig trotter used for braising, this dish uses roasted pig trotter which is easy to prepare and quick to cook.  The crispy skin of the roasted pork when braised becomes spongy and not that fatty.

Ingredients

2 roasted pig trotter - chopped into chunky pieces

5-6 dried red chillies - washed

5-6 slices of dong quai

1 piece 3 cm length cinnamon stick

2 star anise

some light soy sauce

some dark soy sauce for colour [optional]

some palm sugar to taste

enough water to cover meat pieces

1. Chopped roasted pig trotter into chunky pieces
2. Place meat pieces in a heavy based pot.  Add in dried red chillies, dongquai, cinnamon stick and star anise.
3. Pour in water enough to cover the meat pieces.  Bring it to a rolling boil.
4. Add in light soy sauce, palm sugar and dark soy sauce to taste.
5. Bring it to a boil again, turn to low heat, cover and simmer for about 30 minutes or until meat pieces are tender but chewy.
6. Serve hot with plain white rice.

Note

- do not add too much light soy sauce because roasted pork is already quite salty.

I'm submitting this post to Muhibbah Malaysian Monday hosted by Sharon of  Test with Skewer

 

Rolls To Buns

This recipe is actually for making rolled buns with various fillings but I made them into round buns because of my mum's request.  She prefers fillings to be wrapped inside the buns rather than 'exposed'.

 

Dough is not sticky, texture like pau dough.  Dough weighs about 600 gm.  Buns are soft, moist and fluffy immediately after baking.   Buns are not that soft the next day but when warmed up in the oven toaster for 5 minutes, it's soft and nice again.  

Ingredients for Dough

[makes 12 buns]

250 gm bread flour

50 gm plain flour

40-50 gm sugar [I used 3 tbsp]

1/2 tsp salt

1 tbsp skimmed milk powder

1 3/4 tsp yeast [can used 5 gm]

1 egg

100-120 ml water

30 gm butter

Any filling of your choice [meat floss, red bean paste etc]

egg or milk glaze

some toasted sesame seeds - optional

some soft butter - for brushing

1. Knead all ingredients together [except butter] until a soft dough is formed.  Takes about 5-10 minutes with an electric mixer.
2. Add butter and continue to knead until dough is soft, smooth and elastic [window pane stage]. Takes about 10 minutes.
3. Shape into a round ball and cover to rest for 30 minutes or until double in size.
4. Punch down and divide dough into 12 portions [50 gm each].  Rest for 5 minutes.  Wrap filliing with dough, seal the edges well.  Place on a baking tray lined with parchment paper, seam side down.
5. Cover and leave to proof for 50-60 minutes or until double in size.
6. Before baking, brush buns with egg or milk glaze, sprinkle some sesame seed.
7. Bake in preheated oven at 200 degrees C for 12-15 minutes [middle shelf] or until golden brown.  
8. Remove and brush with some melted butter and serve immediately or cool on wire rack before packing.

Notes

- Brushing baked buns immediately after baking helps to keep the buns soft and shiny.
- This bun dough is suitable for any sweet or savoury fillings [please refer my label on fillings for options].
- Refer to Christine's blog [here] on tips for making  fresh buns for breakfast.

I'm sharing this post with Bake Your Own Bread hosted by girlichef.

MANGO YOGHURT COTTONY CAKE [OGURA CAKE]

This should be a healthy cake compared to butter cakes cos' it's low in sugar, fats and flour.  The texture is cottony soft and a little tangy taste cos' of the mango and lemon juice.  A light and nice cake which I believe is not a burden to the body with a few extra slices.

 

Ingredients for Egg Yolk Mixture

65 gm superfine flour - sifted

1/4 tsp salt

5 egg yolks

1 whole egg

45 ml corn oil [3 tbsp]

80 ml mango yoghurt 

1 tsp lemon juice

1. Place the dry ingredients in the mixing bowl and make well in the centre.  Add in eggs, corn oil, lemon juice and yoghurt.  Using a paddle hook, beat ingredients until creamy and well combined.  Set aside.  Preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
5 egg whites
1/2 tsp cream of tartar
65 gm castor sugar

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar until slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour into a 8" square tin [lined base with baking paper at the bottom only].  Smooth the surface with a spatula and steam bake in oven at 160 degrees C for 70 minutes.
4. Invert the cake after baking  and let it cool before removing the baking paper.   
5. Cool cake before slicing to serve.

Notes:

- cake is quite close to 'Xiang Si' and Souffle cake [honestly not sure what's the difference between these cakes, so I better call it cottony cake, not to confuse myself]

- can be served chilled 

- keeps well in an airtight container refrigerated.

Pan Fried Steamed Buns [Sui Chern Pau]

Tried some of these paus during my Taiwan trip.  They were delicious with soft and moist pau skin.  The meat filling was juicy, soft and fragrant.

Came across this recipe from Fong's Kitchen quite awhile ago and just got the time to try it now.  My family could enjoy these lovely 'Sui Chern Paus' for morning breakfast as I prepared all the dough and meat fillings a day ahead.  Very satisfied.  Fong prepared this for lunch and serve them with a hot and sour soup.  Yummy!!!

Ingredients for Meat Fillings 

[thanks to Fong of  Fong's Kitchen Journal for sharing this lovely recipe]

200 gm minced pork (with some fats)
3 - 4 leaves of Chinese cabbage - blanched in boiling water for 2-3 minutes to soften.  Drain off excess water, squeeze dry and chopped into small pieces

a  handful of Chinese chives - chopped mix with 1/2 tsp each of salt and sugar, sit for 30 minutes.  Squeeze out excess water,

2 stalks spring onion - chopped
a small piece of ginger - grated 

1/2 cup stock add seasoning [oyster sauce, pepper, sugar, sesame oil to taste]

1. Place meat in a bowl, add ginger and spring onion.  Stir in 1 direction for several minutes.  Gradually add in the stock and stir to incorporate into the meat.  Add in the cabbage and chives.  Stir well to combine until a sticky paste develops.
2. Chill in the fridge for at least an hour before use [I prepared this a day before].

Ingredients for Pau Dough

[makes 12 pieces]

250 gm plain flour [I used superfine flour]
1 tsp instant yeast
2 tbsp caster sugar
A pinch of salt
125 ml - 140 ml water
2 tbsp cooking oil [I used 1 tbsp of shortening]

Flour Solution - mix 1 tsp plain flour with 1 cup water

 

 

 

Various stages of making pan fried steamed paus

1. Place the dry ingredients in a mixing bowl [except water and oil].  Gradually add in the water and knead into a dough.  Add in the oil/shortening and continue to knead until the dough is smooth and pliable.  Shape into a ball and cover to rest for 45 minutes or until double in size.  [I place the dough in plastic bag and tied up tightly  and kept it in the fridge a day ahead.  Thaw to room temperature then continue with Step 2].
2. Punch down the rested dough and divide into 12 portions.  Round each portion and rest for 5 minutes.  Roll each portion into a round disc.  Complete rolling out all the 12 portions.
3. Fill each portion with a tablespoon of meat mixture and pleat into a pau shape, seal the edges well into a pleated bun.
4. Oil lightly a non-stick pan and arrange the buns from the outer circle towards the centre [see above photos].  Turn on the heat to medium to pan fry [brown] the buns lightly.  When the bottom skin is slightly browned, pour in the flour solution until it reaches about half the height of the buns.  
5. Cover and let it steam cook over medium low heat for about 15-20 minutes or until the flour solution starts to dry up.   Drizzle a little sesame oil around the edge of the pan and sprinkle over some toasted sesame seeds and chopped spring onions.  Cover for another minute and serve hot immediately.

Cooked Paus before inverting

Inverted pan fried steamed buns