Siew Pau-Roasted Bun

Seremban,my lovely town.See Seremban I can sure everyone got one thing in mind...SEREMBAN SIEW PAU.
Siew pau is a roasted bun with pork or chicken filling.The skin is crispy and fragrant with sweet and salty filling.If you come to Seremban but didn't bring back Siew Pau,you will regret.Hahaha...........

As I know many recipe in Internet,they'll put green peas.But Seremban version is don't have green peas.For me I like Seremban version,that without green peas.Hope you will like my version.

Ingredients
Recipe source : Catherine Chia
Pastry method source : My Kitchen Snippets

Pastry
( A )
200g flour
60g butter-I use salted butter
25g sugar
120ml water

( B )
160g flour
100g shortening

Method

• Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).
• Mix well pastry (B),knead to a dough (B).
• Leave dough (A) and (B) for 30 min.
• Divide the both dough into 20 equal pieces.
• Wrap the dough (B) into dough (A) and flatten it.
• Roll the dough into long flat piece and roll it up like swiss roll.
• Put the dough 90 deg and roll into flat again and roll up like swiss roll again.
• Put it in fridge for 30 min. ( update on 4/1/2013)
• Then press dough with palm and lightly roll out into a circle.
• Place 1tbsp filling on the dough.
• Wrap and pleat into pau shape.
• Brush some egg fluid on surface.Put some sesame seed on top.
• Bake for 20-25 min at 180'C.

Filling
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

Seasoning
1tsp salt
1tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
1/2tsp white pepper
pinch of five spice powder
some water

Gravy
1/2 tbsp corn starch
1tbsp water

Method

• Heap up some oil,saute onion till fragrant.
• Add in the meat and fry for a while.
• Add in seasoning and some water.
• Fry until a bit dry up.
• Add in gravy.
• Turn off the heat and remove.
• Leave to cool.

Step by step picture.

I am submitting this post to Malaysia Food Fest ,Negeri Sembilan month,

Host by Hody Loh of Cook 4 you & me

Pork Pongteh (Pongteh Babi)

When we say about Nyonya food,the 1st dish i will think is Pork Pongteh.It taste so good eat with white rice.This dish will served during Chinese New Year and Cheng Beng by Baba and Nyonya.This dish similar like Chinese Soy Bean Paste Pork.

I put too many oil....because i forget that the pork belly i bought is very fat.Remember don't put too many oil if you bought a fat pork belly.

Here is the recipe :

Ingredients

1kg++ pork belly ( cut into 2cm slices)

100gm gula Melaka

20 dried shitake mushroom (soaked)

30-40 shallots

6 cloves garlic

2tbsp soy bean paste

3-4 potatos (skinned and quartered)

200-300g turnip (skinned and cut it into same size as potato)

water

some cooking oil

salt to taste

Method

Finely ground shallots and garlic.

Heat up some cooking oil,add in ground shallots and garlic and saute until fragrant.

Add in soy bean paste and stir -fry until oil start to separate.(Pecah minyak)

Add in pork belly and gula Melaka,saute for 5 min.

Add in water and mushroom and bring to boil.

Turn to low heat and simmer for 20min until pork belly is tender.(I using pressure cooker,so i using low pressure for 3min)

Then add in potato and turnip.Add water if necessary if the gravy become thick.

Simmering until potato and turnip is soft.( I uisng low pressure for 3min )

Taste it and season it with salt and sugar.(I didn't add salt and sugar)

Turn off the heat and serve it with white rice.

I am submitting this to Malaysian Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks

Roast Pork Belly-烧肉

This also my sister request.She request many time but i lazy to make.She say,she very miss the salty taste of the homemade roast pork belly.We long long time didn't make this roast pork belly.My mother say she not very remember the recipe.So i search for the recipe.I choose Christine's Recipe.It not much seasoning.

It look very nice but the skin not enough crispy.Taste enough salty and the meat is so tender.It melt in my mouth.Do not have to chew very long.They'll love it.Especially my boyfriend.He say like bought at store.

Here is the recipe :

Ingrendient

Recipe source :Christine's Recipe

2.5kg pork belly

1tbsp chinese cooking wine (Shaoxing wine)

 salt to taste

Seasonings

8tsp salt ( If you want more salty,you can add more salt)

4tsp sugar

2tbsp five-spice powder

Method

1. Combine salt with sugar and five-spice powder and set aside. 
2. Rinse the pork belly. Blanch in boiling water for about 15 minutes and the skin is softened. Drain well and wipe dry. Use a fork to poke the rind as many holes as possible. Turn over the meat side, cut a few slits on it.It help absorb seasonings better.
3. Rub the cooking wine over the pork.Rest for awhile.
4. Cover the meat with seasoning.Make sure there no seasoning on the skin.If not the five-spice will darken the skin.
5. Wrap the meat with foil.Don't cover the skin.Let the skin dry up in fridge.Marinate overnight.
6. Remove from fridge and let it rest at room temperature for a while.Poke the skin with fork once again.Wipe dry.Season the skin with salt.
7. Bake the pork belly in preheated oven at 220'c for 1 hour 45 minutes.
8. Remove and let it cool down before chopping.

Deep Fried Pork Chop & Katsuton ( カツ丼 )

おはようございます.Japanese food again?I love Japanese food very much.Japanese food abit sweet,that why i love it.Maybe because they using mirin and dashi stock (柴鱼高汤).It is very sweet stock.Somethings like our 'ikan bilis sup'.

Katsuton mean deep fried pork cutlet on rice.It a very popular Japanese food.It serve with rice with deep-fried pork chop,a sweet sauce,onion and egg on the top.Beef and chicken can substitute for the pork.I prefer pork... :p

When i was small,i remember i put bonito flakes in my porridge.It very fragrant.My aunty bought it from Taiwan.My aunty like to buy us nori,seaweed paste and bonito flakes.She say it good for children.My aunty already married to Taiwan almost 30 years.Now she no need buy us this things already.It selling in all supermarket ( in Seremban only Jusco and 100yen shop can find. )

Here is the recipe :

Ingredients for Pork Chop

500g pork tenderloin

some salt and pepper for taste

plain flour

1 egg (lightly beaten)

bread crumbs (white)

some oil for deep-frying

Method

Rinse the pork tenderlion and pat-dry.Season with salt and pepper.Marinate for 1 hour.

Dust the pork with some plain flour.

Dip it in egg.

 

Then coat with bread crumbs.

Deep fry it in low heat until it light golden brown.Then turn to high heat and fry until golden brown or cooked.

Remove,drain well and serve.

Ingredients for Katsuton

1 bowl cooked Japanese rice

1 piece deep fried pork chop

1tbsp mirin

1tbsp soy sauce ( i use Japanese soy sauce )

1/2tsp sugar

100ml dashi stock ( you also can use dashi powder )

1 egg ( lightly beaten )

some yellow onion 

Dashi stock recipe source : Just One Cookbook

    

Method

Put dashi stock,mirin,soy sauce,sugar in a sauce pot.

Once the stock start boil add in onion.

 Steam it for a while then add in the deep fried pork chop and beaten egg.

Remove from heat and put the pork chop on cooked rice.Garnish with Nori.

幸せな料理