Chicken Nestled Paus-鸡窝包

 

 

You will feel funny when looking at this pau.If you feel want to eat pau and 'lo mai kai' but it will too full.This is what you want.It is a pau with glutinous rice filling.

 

 



 Recipe source : Y3K cookbook-PAUS by Coco Kong

Ingredients for skin

( A )-Mix together
1tbsp instant yeast
130ml water
( B )
250g pau flour
20g wheat starch flour
50g icing sugar
1tsp white vinegar
20g shortening

Ingredients for filling

( C )-Marinated for 1 hour
1 pcs of whole chicken leg-cut into pieces
1tbsp oyster sauce
1tsp dark soy sauce
1tsp sesame oil
1tsp say sauce
1tsp sugar
1tsp chinese cooking wine

( D )
1 medium onion-diced
5-6 dried mushrooms-soaked and diced
2-3 buttom mushrooms-sliced
 
( E )
1tbsp dried shrimps-soaked and diced
 
( F )-Mix together
300g glutinous rice-soaked for 4 hours,drained,steam over high heat for 20 min.
1tsp dark soya sauce
1/2tsp mushroom seasoning
60ml water
some salt,sugar and pepper for taste

( G )
3-4 salted egg yolks-halved ( if you want to use whole egg yolk,steam the yolk until cooked )
100-150g charsiew

( H )
8pcs small size mushrooms-soaked

For thickening-mix together
1 1/2 tbsp cornflour,65ml water

Method

1. For filling:Heat wok with some oil,saute ing ( D ),add in ing ( C ) and some water.Stir-fry untill the chicken is cooked then thick it with cornflour mixture.Dish up and let it cool.Divide into 8 part.
2. Heat wok with some oil,saute ing ( E ),add in ing ( F ),fry well.Dish up and let it cool.Divide into 8 parts.(I didn't soak and steam the glutinous rice cos i using my pressure cooker to cook the glutinous rice.I saute ing ( E ) then add in raw glutinous rice mix with the seasoning and put in water cover the rice and press high pressure for 3 min.After 3 min let it sit inside the cooker for another 3 min.)
3. For skin:Combine ing ( B ）in a big mixing bowl then add in ing ( A ),mix well.Knead the dough for 2 min till becomes shiny and soft.Cover the dough with cloth and proof for 30 min.Divide into 60g each part.You can get 8 parts.
4. To shape:Knead no.(3) into long and slender shrip,coil into a circular ring around exterior bowl loosely.Repeat process.Cover and proof for 30 min.
5. Bring water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(4) on it.Steam over high heat for 5 min.
6. Remove the pau from the bowls,lay it upward onto foil cups.Place in 1 piece ing ( H ),( G ) and filling no.(1) then cover it with no.(2).Repeat process.
7. Bring the water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(6) on it.Stream over high heat for 10min or until cooked.

             

 

 

 

 

Asam Pedas Ikan Pari Johor

I think so long what I want to cook for this month MFF.I planning to bake Ogura Cake but failed.So I change my mind.Then I search on Facebook then I saw Alan Goh post.It look good.I think it will taste good.It really taste good.
One word about this dish......YUMMY....I ate 2 bowl of rice with this dish only.Hot and sour.

Here is the recipe :

Ingredients
Recipe source : Travellingfoodies

500g ikan pari
1 bunga kantan-halved
2-3 branches of daun kesum (some call it laksa leaf)
3 stalks of lemongrass (serai)-slightly crushed
some lady's finger
2 tomatoes - quartered
4 slices of asam keping
some cooking oil
sugar and salt for taste


Rempah ( Blend it together )
10 dried chillies,remove the seed and soaked to soften
1 medium red onion
2 cloves garlic
1 inch of ginger and turmeric
some belacan powder

Method

1. Heat up some cooking oil.Saute the rempah paste over medium heat until oil begins to separate (pecah minyak)
2. Add in the lemongrass,bunga kantan,asam keping and water.Bring to a boil.
3. Then add in daun kesum (laksa leaf) and ikan pari.
4. Let it simmer at medium low heat for about 2-3 min.
5. Then season it with salt and sugar.Taste it and adjust taste with more salt and sugar if necessary. 
6. Add in lady's finger and tomatoes.Cook for a while.
7. Turn off the heat and serve hot with white rice.

I am submitting this post to Malaysia Food Fest, Johor month

 hosted by Annie of Annielicious Food