MALAYSIAN LOCKDOWN MEALS [9]

I was able to get a whole yam [about 800 grams] from the supermart for below RM10.00. This whole yam is enough to cook a few dishes such as Yam Rice, Yam Noodles, Stir Fry Yam with Chicken, Yam and Sago dessert etc. It is long list as yam for these dishes is not a main ingredient. Moreover, cut yam can be stored in the freezer and keeps well for sometime.

This Yam Rice recipe is an easy one to cook up as all the ingredients are mostly available in an oriental kitchen.

It is awesome, the rice is so tasty, while the yam pieces are soft and aromatic. Even better to serve with a bowl of vegetable soup.  You can either steam the rice or cook it in the rice cooker.

Dish 15 - EZ Steamed Yam Rice with Chinese Sausage [Lap Cheong]

Ingredients

[serves 2-3]

200 gm rice - washed and drained

150 gm yam - cut cubes

1 Chinese sausage [lap cheong] - wrapper removed and cut cubes

2 dried mushrooms - soaked and cut cubes

1 tbsp dried prawns - rinsed and coarsely chopped

4-5 shallots - peeled and sliced thinly

250 - 280 ml water [can add the water from soaking of the mushrooms]

1-2 tbsp cooking oil

spring onion - chopped

Seasoning

1/2 tsp salt

1 tsp sugar or 1-2 dashes of msg

1/4 tsp pepper

1 tbsp each light soy sauce and oyster sauce

some dark soy sauce for colour

1. Heat oil in a wok, saute shallots until golden brown and crispy.  Remove the crispy shallots into a plate.  Set aside.
2. Using the same wok, add in mushrooms, dried prawns and lap cheong.  Stir fry until aromatic.  Add in yam cubes, continue to fry for several minutes.  Reduce heat to low.  Add in rice and seasoning ingredients.  
3. Continue to stir fry for several minutes to mix well and the rice is evenly coloured.
4. Dish up onto a steaming tray or rice cooker.  Add in water and some crispy shallots, stir to mix well.
5. Steam rice for 40-50 minutes [halfway, stir to ensure even cooking] or cook rice in the rice cooker as usual.
6. Off heat, leave for 5 -10 minutes before fluffing up to serve.
7. Garnish with spring onions and crispy shallots.

MA LAI KOH [SPONGY STEAMED CAKE]

Came across this fail proof recipe shared generously by K L Liew in You-tube [Ma Lai Kuih]. I tried, made 2 pieces in a day. Both turned out perfect.  The steamed kuih is spongy, soft and has a nice aroma. Spongy texture on the top and the bottom has honeycomb texture. 

This kuih uses gula merah, evaporated milk and pandan juice together eggs and self raising flour. Self raising flour is used and not necessary to add baking powder if using plain flour. Baking soda and yeast are must have ingredients. This recipe is a keeper. Do try, it is worth the effort.

Ingredients A

4 [size A] eggs

3 tbsp pandan juice [from blending 4 blades pandan leaves with 2-3 tbsp water]

160 ml evaporated milk

Ingredients B

180 gm self-raising flour - sifted

1 tsp yeast

1/4 tsp salt

160 gm gula merah 

Ingredients C

50 gm butter - melted

1 tsp baking soda

- Melon seeds for decoration [can sprinkle before or after steaming]

1. Break eggs into a mixing bowl, lightly beat until frothy with big to medium size bubbles.  Add in milk and pandan juice.  Lightly beat to mix until well combine.  Do not overbeat.
2. In another mixing bowl, add in sugar and salt on 1 side of the bowl.  Then add in flour in another side.  Place yeast over flour.  Then fold lightly to mix the dry ingredients. 
3. Add dry ingredients to beaten egg mixture in a few batches.  Lightly fold to combine or zig-zag motion to mix.
4. Strain combine mixture into another mixing bowl to dissolve the sugar and lumps.
5. Cover the mixture and leave to proof for 1-1 1/2 hours.
6. Meanwhile, line a bamboo basket with parchment paper.
7. After 1 hour, bring water to boil.  
8. After 1 1/2 hours, scoop about 7 spoons of batter into a small bowl, sift in baking soda.  Mix well then pour in melted butter.  Mix again and pour in to remaining batter.  Fold lightly to incorporate both mixture.  Do not overmix.
9. Proof into prepared bamboo basket.  Tap basket 3-4 times.  Place in steaming tray, cover steamer cover with cloth to prevent water condensation.
10. Steam cake for 35 minutes over high heat.  
11. Transfer steamed cake from steamer, if using melon seeds, sprinkle over steamed cake.  Remove cake from bamboo basket to a cooling rack immediately.
12. Slice to serve cake while steam hot or warm.

STEAMED PAUS-PUMPKIN SKIN-PANDAN TAOYUNG FILLING

Very fluffy, soft paus with pumpkin puree. This recipe is suitable for those who have experience in making paus before as the portion of water to add depends on the wetness of the pumpkin puree. First the pumpkin puree is mix with all the dry ingredients into a rough dough. If it is too dry, gradually add in water as you knead into a soft dough. Then add in the shortening and continue to knead until the dough is smooth and pliable. The dough is ready for proofing and shaping.

The pau skin is not sweet as the filling used is a sweet Pandan Taoyong Paste. The sugar added is to help ferment the skin dough.

Ingredients 

[makes 10 paus]

350 gm pau flour

80 gm pumpkin puree

25 gm castor sugar

3 gm instant yeast

some water

1 tsp shortening

some cornstarch for coating

Filling - Pandan Taoyong Filling [mix with some toasted sesame seeds] or any sweet filling of your choice

1. Combined the flour and sugar in a big bowl [except yeast and shortening].  Make a well in the centre, add in the yeast, pumpkin puree then mix with some flour.    Use your hand to gather the flour into a dough.   Gradually add in some water if the dough is too dry as you knead into a rough dough.  Cover and leave to rest for about 5 minutes.
2. Knead the dough for a further 5-7 minutes.  Add in shortening and continue to knead until soft, smooth and pliable.  Shape into a round ball, cover with lid to proof for 20 minutes or until double in size.
3. Press your index finger into the dough, if it does not shrink then the dough is ready for shaping.  Punch down and knead into a smooth ball.  Divide into 8 or 10 equal portions, shape into round.
4. Take a portion, roll into a circle, flatten the edges.  Add in prepared filling and shape into a pleated pau.  Place on parchment paper.  Finish doing the same for the remaining ingredients.
5. Leave to proof for 20-30 minutes or until double in size.
6. Steamed paus over boiling water for 10-12 minutes.  Off heat, leave for 5 minutes before removing.
7. Serve immediately or remove to cool on a wire rack before storing.

STEAMED PAUS-PLAIN PINK COLOURED MANTOU

In fact, I have no plans to share this recipe, a plain mantou recipe.  That is the reason why I did not snap any step by step preparation pictures.  This mantous are soft, spongy, fluffy and chewy.  It is also not difficult to make.  The most crucial point is to make sure that the dough is well kneaded until pliable and window pane stage.  You can omit the coconut milk powder.  The mantous are not sweet and can be served with savoury dishes like braised meat or just taken plan.

Actually, it is quite similar to Mi Koo [Steamed Pink Buns], but this recipe uses less sugar and instant yeast.  Try using this recipe if you prefer a low sugar and low yeast recipe.  The mantous do turned out good.

ngredients

[makes 8-9 Buns]

500 gm low protein flour or pau flour

2 tbsp coconut milk powder

6 gm instant yeast

50 gm castor sugar

1/4 tsp salt

290 ml lukewarm water

some extra water if dough is too dry

1 tsp shortening [optional]

some cornstarch flour for coating

1. In a big bowl, put in all the dry ingredients [except cornstarch flour] and water.  Mix ingredients with a pair of chopstick.  Mix and knead with hand into soft, rough dough. Cover and rest for 5-10 minutes.
2. Add in shortening if using.  Continue to mix and knead with hand using a combination of motion [knead, rub, pull and roll] until soft, smooth and elastic [about 20 minutes].  Shape into a ball, cover and leave to rest until double in size.  This takes about 10 minutes.
3. The proof dough has lots of small air pockets. Punch down and knead for another 5-10 minutes until smooth and elastic.  Divide into 8 equal portions [depends on how big you wish to make the buns].  Roll each portion into balls.  Coat with some cornstarch flour. Place buns on a parchment paper. Arrange in a steaming tray, cover to proof until double in size about 20-30 minutes.
4. Brush dough with some pink colouring water [mix pink colouring with some water] before steaming.
5. Bring water to boil in a steamer.
6. Steamed buns in steamer over high heat for 20 minutes.  Off heat, leave buns in steamer for 5 minutes before removing to cool on wire rack.

STEAMED PLAIN CHINESE BUNS [MANTOU]

These buns [mantou] are quite similar to the Chinese Red Buns [Mi Koo or Tortoise Buns]. The difference is, it is not that sweet, plain and less ingredients used to make them. Yet they are as good, texture is fine, soft, light, fluffy and chewy.  The sugar added is to aid in fermentation of the dough.

It can be eaten plain or good to serve with dishes like braised meat and perhaps curries etc. I ate it with ham.

Ingredients

[makes 8-9 Buns]

500 gm low protein flour or pau flour

5-6 gm instant yeast

1 tbsp sugar [I used 30 gm]

270 ml lukewarm water

some extra water if dough is too dry

1 tsp shortening [optional]

1. In a big bowl, put in flour, yeast, sugar and water.  Mix ingredients with a pair of chopstick.  Mix and knead with hand into soft dough. Cover and rest for 5-10 minutes.
2. Add in shortening if using.  Continue to mix and knead with hand using a combination of motion [knead, rub, pull and roll] until soft, smooth and elastic [about 20 minutes].  Shape into a ball, cover and leave to rest until double in size.
3. The proof dough has lots of small air pockets. Punch down and knead for another 5-10 minutes until smooth and elastic.  Divide into 8 or 9 equal portions [depends on how big you wish to make the buns].  Roll each portion into balls.  Place buns on a parchment paper. Arrange in a steaming tray Cover to proof until double in size about 20-30 minutes.
4. Bring water to boil in a steamer.
5. Steamed buns in steamer over high heat for 15-20 minutes.  Off heat, leave buns in steamer for 5 minutes before removing to cool on wire rack.