Bak Chang( Dumpling)

Max filling dumpling!!!!

Raw ingredients preparation:

1. Glutinous Rice

2. Mixture of Pork Belly Meat and Lean Meat

3. Dried Chinese Floral Mushroom

4. Dried Chestnuts

5. Braised Peanuts Cans

6. Salted Duck Egg Yolks

7. Dried Oyster

8. Peeled Mung Beans

9. Minced Garlic

10. Slice shallots

11. Bamboo leave for wrapping

12. Spices:

       a. 5 spices

       b. pepper

       c. oyster sauce

       d. dark soy source

       d. salt and MSG for taste

Methods:

1. Soak all the dried ingredients. 

2. Marinated pork meat with dark soy source, 5 spices, salt and oyster source. 

3. Removed mushroom stalk, cut each of them into half or quarter. Then marinated them with oyster       source.

4. Clean and removed all cuticles on the soaked chestnuts.

5. Cooked each ingredients separately and leave it cold first before wrapping them.

6. Clean and drained dry the bamboo leave.

Cooked and get ready the ingredients:

Fried Arrowhead(Ngaku)

It took me 1 1/2 hours to complete the entire process for 2kg Ngaku.

Methods:

1. Peel off all arrowhead skin.

2. Slice each thin.

3. Wash and soak in salt water for 5 minutes.

4. Rinse dry on basket.

5. Fried in high heat.

Sweet cassava 甜木薯

Ingredients:
Sugar - amount depends on personal preference
cassava

Methods:
1. Cleàn the cassava and cut it into smalle en piece.
2. Boil a pot of water just enough to cover the cassava.
3. Cook until cassava is soft, then add in sugar to adjust for prefer sweetness.
4. Cook until the liquid become thick And then removed it from heat.
5. It is ready to serve either in hot or in cold.

Homemade Roti Canai

Bo Bo Cha cha

Yeast Fa Gao

Nasi Kunyit with Chicken Curry( Turmeric Glutinous Rice)

Nasi Kunyit Ingredients:

1 cup Glutinous rice
~1 tbsp turmeric powder
1 tsp of salt
2 Pandan leaves (screw pine leave)
100ml  santan ( coconut cream)
a few tbsp of water
2 asam slice (Optional - I forgot to put this but the rice still taste nice)
1 slice of banana leave enough to hold the rice in the steam pot.
3-4 slice of thin ginger

Methods:

1.  Soak overnight glutinous rice, turmeric powder, salt and asam slice( if added).
2.  Rinse dry the yellow water on the turmeric rice and removed the asam slice( if added).
3.  Line the banana leave in the steam pot tray and put in the soaked rice and pandan leave and
     ginger slice. Steam it for ~20 minutes.
4.  Evenly add in the coconut cream and mix well. Continue steam it for about 5-6 minutes.
5.  Add in a few tbsp of water if the rice turn out too dry. Continue to steam until the rice cook
    through and sticky. Removed from heat and ready for serve.




Update on 24th Nov 2014:

I tried to cook Turmeric glutinous rice using WMF pressure cooker today. Exactly same ingredients as above but slightly different method.

1. Soak 1 cup of glutinous rice with 1 tbsp of turmeric powder and water and soak for about 2-5
    minutes. Then rinse dry the glutinous rice and mix well with 1 tsp of salt.
2. Pour the rice on the WMF Unperforated Insert for Pressure Cookers. Put in the a few tbsp of 
    water, Pandan leaves and ginger slice.
3. Steam the rice for 15 minutes at 2nd ring.
4. Pour in the coconut milk and stir well. Steam the rice with glass lid until the coconut milk is well
    absorb by the rice.
5. Removed the rice from the steamer and it is ready to serve.

Salad 油条

My own version of the salad 油条!

I'm using minced meat!

Pataya Fried Rice ( Nasi Pataya)

Ta dang..................Fried rice wrap with omelets....................

Kuih Gelang( Kueh Keria) Potatoes Ring

Kuih Gelang or Kueh keria, I never know it called kuih Keria until yesterday when i search about it's name. Since young, my family called it Kuih Lubang. Used to eat this kuih as breakfast during primary school. We was buying this kuih last few day at Ramadan stall. It was 10 cents each during primary school. Right now it is 5 for RM2! Hardly find those really rich with potatoes inside it. Homemade always the best!! =)

This kuih really easy to make and the ingridients is simple too!

I'm producing 9 ring from 2 small sweet potatoes.

Ingredients:

2 sweet potatoes ( about fist size)

1 1/2 tbsp plain flour ( depend on your mashed potatoes wetness)

Method: 

1. Steam the sweet potatoes cube until soft. 

2. Left it cool and smash evenly. 

3. Add in flour and fold well. Do add in extra flour if the batter too wet but stop it as long as the batter can 

    be shaped into small ball.

4. Wash hand clean and dry through. Coat hand with some cooking oil and start to shape the dough into 

     ring form.

5. Deep fry the ring until slightly golden at its surface.

6. Transfer the ring to the kitchen towel to remove excessive oil.

For Coating:

Heat 2-3 tbsp sugar until it milk and thicken( you can test it by dipping a drop of the the thickening sugar syrup on the plate) if it can form crystal, remove from heat and quickly put in the ring and coat a thin layer of sugar on it.

Traditional Dumpling 传统肉粽

超多馅料的肉粽！

学会包粽子，后面有段很有趣的故事。小时后，看到婆婆和妈妈包粽子时，很想参一份，当然没机会啦！于是，我就用我们家种的老芒果树叶，学她们包粽子，她们包真料，我包泥土，哈哈！就这样我学会了如何包粽子，当然学习期中也得到婆婆和妈妈的指点。中学后，我就有份参于她们包粽子了。

以前，她们包粽子总是得包2-3公斤，煮好后，这里分，那里给，其余的在分两三天吃完。我可是在大学时，从我同屋檐下的朋友那儿学到，原来粽子可冰冻久藏，要吃时再蒸热即可。她妈妈常常为她带来十多二十粒粽子，让她慢慢吃，当然也有分享些给我们。

而我，偏爱超多馅料的肉粽，只有自制的才有那么多馅料，外面买的粽子都不能满足我，=P!

Super Rich Dumpling!

Talking about making dumpling, there is a funny story behind it. During childhood time, I always like to join my grandmom and my mom making dumpling during the dumpling festival, but of course I have no chance to do that at that time. Then, I inovatively found a way to play with it. I used our mango tree's leave to serve as the bamboo leave. While they are using glutinous rice and other ingredients, I use soil as my filling. From here, I practice and having fun playing it, at the mean time, I also get soem guidance from my grandmom and mom too. Starting secondary school, I already able to help them to make dumpling!

During that time, each time we will make about 2-3kg of dumpling and distribute them to relatives and friends and keep some for our own consumption in next 2-3 days. I was learn that we can keep the extra dumpling into the freezer and just steam it when we want to eat it. I learnt it thru my housemate during university time. Her mom always brought her a lot of dumpling each time and she will keep those in the freezer and it can last her for quite some times. Of course, she did shared some of them to us too!

As for me, I always like and look for rich ingredients dumpling. Those selling at the stall always lack of this aspect due to business reason. Therefore, only homemade dumpling able to fulfill my need, =P!

Raw dumplings before put into the pressure cooker and next photo is all 12 big dumplings inside the pressure cooker and cooking in progress. It took 15 minutes to boiling the dumpling and remove from heat. Wait until the pressure fully release only transfer the dumplings out from the pot.
包好的12 粒粽子，全放入气压锅里煮15分钟，待气压发出完后，就可将它们拿出来。

Ta dang! cooked dumplings are ready for served now. Leave over can keep in the freezer. Just defrost and steam it again when want to take it.
煮好的粽子，随时待用，剩余的放如冰箱冷冻，要吃时才蒸热即可。



Traditional Fluffy Fatt Kuih 传统发糕

This cake make from "Tapai" which took 2-3 days to fermen from cold rice.
这是用达拜(Tapai)做出来的发糕。它须花2-3天用冷饭发酵而成。

Curry Chicken Pastry Puff 咖喱鸡酥皮脆

Preparing the pastry puff very time consuming and required alot of patient. You need to fold the dough(with the pastry magerine in the center) every 15 minutes for 5-6 times in order to create its layering and crispiness. It smell very nice and taste good too!

准备酥皮的过程非常吃时间和耐性。面团包裹了酥皮油后，每15分钟要折叠一次，才能做出一层一层香脆的酥皮。烤着的时候，咖喱馅料和酥皮油会发出非常香的味道。

Hawaiian Minced Pork Mushroom Pizza 夏威夷肉碎磨姑披萨

With homemade tomatoes sauce ....!

用自制蕃茄酱！

Updated 19/4/2015:

earlier version: 27/5/2013: