STEAMED PAUS-BAMBOO SHOOTS MUI CHOY FILLINGS

Please refer to my post on 'Fresh Bamboo Shoots Pork Rib Soup' about my fresh bamboo shoot story. These paus with bamboo shoots and mui choy filling is Awesome!!!. The pau skin is light and fluffy. The slightly sweet skin blends well with the savoury taste and flavour of the filling. The bamboo shoots are crunchy though blanched, fried and steamed. 

You would not stop with just ONE but I had no choice because I need to share some with my mom, sister and other family members.  No worries, I will try to get some fresh bamboo shoots from my cousin in Taiping during my next visit end of November. 

Bamboo Shoots Mui Choy Pau Filling

Recipe adapted from Coco Kong's Cookbook [modified]

Ingredients For Bamboo Shoots Mui Choy Fillings

180 gm minced meat

160 gm fresh bamboo shoots - blanched, drained and chopped

100 gm mui choy - rinsed well, soaked for 5 minutes, drained and chopped

1 tsp chopped ginger and shallots

150 ml water

some toasted sesame seeds [optional]

Seasoning

1 tbsp each sugar, cooking wine and light soy sauce

1 tsp mushroom stock granules

1/2 tsp white powder

1 tbsp cornflour + 50 ml water

1. Heat wok with 1/2 tablespoon oil, saute ginger and  shallots, add minced meat. Stir fry to mix well or until meat turned white.  Add seasoning and bamboo shoots. Stir fry for awhile.
2. Add in  mui choy, stir to mix well, then add 100 ml water.  Let it boils and cook for 5-10 minutes  Stir fry to mix well, fry until water is almost dry.
3. Stir in cornstarch water to thicken. Add in chopped spring onions and sesame seeds. Dish up and leave to cool before using.  Can prepare and refrigerate until required.

Ingredients for Pau Skin

[makes 16 medium size paus]

400 gm pau flour

2 tsp yeast

60 gm icing sugar

240-250 ml water [this depends on the 'age' of flour]
1/4 tsp vinegar

1 tsp vegetable shortening

1. Combined flour, sugar, yeast in a mixing bowl.  Gradually add in water to form a rough dough.  Knead until well mixed, then add in shortening.  Continue to knead until  smooth and pliable.  
2. Shape into a ball, dust with some flour to prevent sticking to hand.  Place in mixing bowl, cover to rest for 20 minutes or until double in size.
3. Punch down dough, then roll into round.  Divide into 16 equal portions, each to roll into balls.  Flatten each one in circle. Flatten the edges, place filling [about 1 heaped tablespoon] in the centre, gather the edges together to seal to make a round pau or pleat the edges into a pau shape.
4. Place on parchment paper and steaming tray.  Proof for about 20-30 minutes or until double in size.
5. Finish doing the rest.  Place steaming tray over rapidly boiling.  Cover to steam for 12 minutes.  Off heat and remove paus after 2-3 minutes.
6. Cool on wire rack or serve immediately.  ENJOY!!
    
   
    
    
    
    
   

HOONG SEOW TOFU

One additional simple and healthy dish for the family.  Main ingredient is tofu and good quality light soy sauce.

Tofu is a good plant source of protein, iron and calcium especially for vegan or many people who are cutting down on intake of meat.  It contains numerous or all nine essential amino acids. Other minerals are manganese, selenium and phosphorous and a good source of magnesium, copper, zinc and vitamin B1.
Tofu is considered a superfood and a healthier substitute to eating fish. Best of all, the price is affordable for all.

Ingredients

2 blocks tofu - cut 1/2 inch thick slices

1 stalk spring onions - cut sections [keep some for garnishing]

2 dried mushrooms - soaked and sliced [optional]

several slices of ginger

1 red chilli - sliced

Seasoning

3 tbsp light soy sauce

1/4 tsp mushroom stock granules

1 tbsp cooking wine

1. Pan fry tofu slices in a non stick pan until brown on both sides.  Push aside, saute ginger until aromatic.  Add in spring onions, mushrooms and red chillies.  Continue to fry until aromatic.
2. Mix will fried tofu.  Pour in seasoning.
3. Bring to bubbly boil, add in enough water to cover the tofu pieces.  Braise until water is slightly reduced or thick.
4. Add in remaining spring onions.  Stir to mix, dish up to serve.

STIR FRY TOFU PUFFS AND BEANCURD STICKS

Simple healthy dish with soya ingredients like tofu puffs and dried beancurd sticks.  Much easier if you can get the wet fuchok [no soaking is needed].

 Preparation and cooking is easy, too.

Ingredients
50 gm dried beancurd stick [fuchuk] - soak in water to soften, drained and set aside
10 tofu puffs - keep whole, make a small slit on one side - rinsed until running tap water
some shredded carrots and chopped spring onion
1 tbsp soya kelp [Okara]
some chopped spring onions
a few slices of ginger
Seasoning
1/2 tsp mushroom stock granules
1 tsp light soy sauce
salt and pepper to taste
1 tsp sesame seed oil

 

1. Saute ginger slice with some oil until aromatic, add in soya kelp, fry until slight golden.  Add in tofu puffs, continue to fry for a while, then add in fuchuk and carrots.
2. Stir fry ingredients lightly to mix well, add in some water and seasoning.  Taste to adjust seasoning.
3. Thicken with some cornstarch water, add in sesame seed oil.  
4. Dish up to serve.  Garnish with chopped spring onions.

VEGETARIAN PUMPKIN CURRY

Awesome, delicious pumpkin curry that is so easy to prepare if ready blended curry mix.

I bought ready mixed fresh curry paste ingredients at the wet market.  Very cheap, only RM 1.20 enough to cook about 1 Kg pumpkin.  In Penang, this kind of curry paste is available.  Just need to ask for curry paste to cook mutton.

Ingredients
1 kg pumpkin - skinned and cut bite size pieces
Ready mixed curry paste
1-2 sprigs of curry leaves
1 yellow onion - peeled and sliced thinly
100 ml coconut milk
3 tbsp cooking oil
Seasoning
salt and sugar to taste

1. Add oil to a non-stick pan, stir fry onions and curry leaves until aromatic.  Add in curry paste, continue to fry until oil separates and fragrant.
2. Add in the pumpkin, continue to fry for 1-2 minutes.  Add in some water, enough to cover the pumpkin pieces.  Bring to boil and simmer until pumpkin is tender but not soft.
3. Add in coconut milk and seasoning to taste.
4. Dish up to serve with steaming hot rice.