I was inspired to try making Chinese Shu Mai after receiving yummy homemade Shu Mai from Madam. SL, also I got to use the Shu Mai microwavable tray that I bought from Japan Store.
Here is the recipe I got from mum
- Chinese Chicken Shu Mai
- 1 pack Round wonton skin
- 250 gr ground chicken meat
- 4 -5 medium shrimp (peeled, deveined, and diced into small pieces)
- 1 medium shitake mushroom (diced into small pieces)
- 1/2 tablespoon finely chopped fresh ginger
- 1/2 stalk small size scallion (finely chopped)
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- salt and pepper to taste
- 1/2 table spoon of water
- Carrot (finely chopped) for garnishing
- Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
- Place about a tablespoon of filling on wonton skin, gather up the sides and leave the center open. Garnish the top with some chopped carrot .
- Place a sheet of cloth or parchment paper before placing the Shu Mai to ensure them did not stick on bamboo steamer.
- Steam in a bamboo steamer for about 25 minutes until the wrapper skin turn translucent. Serve hot.
I use the Shu Mai microwavable tray to enhance the Shu Mai shape and decided to steam using bamboo steamer instead of using microwave.
Tada… here is steaming hot Chicken Shu Mai ala RCC 🙂
Happy Friday all…
I am a fan of Croquette and today I am stealing the recipe of this delicious Japanese Creamy Crab Croquette from Nami of Justonecookbook.
Please click on the above link for the recipe and the very detailed step by step photos from Nami.
All this time I experience making normal croquette from potato/ potato flour or wheat flour and they are quite easy to shape but today creamy one was a challenge because they was quite sticky and took longer time to shape, nevertheless below please find the result of mine and yes…they are really yummy….
I ate them for lunch and dinner today.
Japanese Creamy Crab Croquette
Thanks to Nami for sharing this recipe 🙂
Love it, especially with her idea to add corn on the recipe.
Ever been in a situation where you only need few pieces of baby potatoes and end up with many extra because the supermarket always sell them in pack of many pieces? Well it always happened to me.
This butter pan fried potatoes is a good way to finish the excess stock because they are easy to make and delicious in its simple way and I love them as snacks, yes I am snacking on this. I know the amount of the carbo, but I just can’t help it, at least they are much healthier than snacking fried fries (I think) 🙂
So here I am with my weekend snack, butter pan fried baby potatoes.
Butter pan fried potatoes
- 10 baby potatoes (or any amount that you like)
- salted butter
- fresh parsley (chopped)
Peel and boil the potatoes in water until they are cooked and then transferred them in a skillet, melt butter and fry the potato under medium fire until they are golden brown, sprinkle with a pinch of salt (to taste) and garnish with a dash of chopped parsley.
Wish you all a good weekend ahead!
Today dish is Spicy Maple Corn Fritters, I saw this recipe from fellow blogger friend, Jen from http://www.savorysimple.net.
I was curious to try because all this time the corn fritters that I ever taste and cook were savory type , never try any sweet fritters so the name of this dish really intrigue me.
Here is the result of my Spicy Maple Corn Fritters, they are yummy.
Spicy Maple Corn fritters
And here is the copy paste of the recipe from http://www.savorysimple.net/spicy-maple-corn-fritters/
Spicy Maple Corn Fritters
Active Time: 15 minutes
Inactive Time: 10 minutes
Total Time: 25 minutes
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons cayenne pepper
- 2 eggs
- 1/2 cup milk
- 1 1/2 tablespoons maple syrup
- 4 cups fresh or frozen corn
- A neutral, high heat oil such as vegetable or canola
- Powdered sugar for garnish
- Whisk together the flour, sugar, salt, baking powder and cayenne pepper.
- Whisk in the eggs, milk, and maple syrup.
- Fold in the corn.
- Heat the oil to 365 degrees F in a deep fryer or large pot.
- Gently drop in small spoonfuls of the batter and allow to cook on each side until golden brown.
- Allow to drain on paper towels.
- Serve immediately. Sift powdered sugar on top before serving.
It’s been a while since my last post.
I was moving to a new place and had not yet organized the new kitchen.
But finally… it was done, so now Rabbit is back to cook…
And I don’t always cook or eat healthily, matter of fact I always love to eat something unhealthy yet yummy… hence my all time favorite ..the crispy fried chicken skin.
- 250 gr of chicken skin -> rinsed and dried
- 1/4 cup corn flour
- 1 tea spoon salt
- 1 tea spoon pepper
- Drizzle the dried chicken skin with salt and pepper, mix well and then tossed them into corn flour, mix well.
- Deep fry until golden brown and look crispy , set aside on kitchen towel to drain excess oil and attack them while still hot.
Note : I love to dip or drizzle my crispy chicken skin with a little Worcestershire sauce (cook over low heat until simmer : 1 table spoon Worcestershire + 2 table spoon water + 1 table spoon sweet soy sauce or honey + 1 table spoon butter)
2 reasons why I made banana fritter for today afternoon snack
- Mum received plenty of fresh banana from her friend and when I visited her on the weekend I help myself and brought few pieces back.
- A friend of mine brought me the similar banana fritter snack last weekend (thank’s to Ms. Ladyrein for the snack) and it reminded me to the long forgotten snack.
This fritter is very simple to make, basically just cut the banana into 2 pieces, brush with a little corn flour, dip into beaten egg and then roll on panko breadcrumbs.
Deep fried until golden brown and serve with caramel sauce or kaya jam or any sauce of your liking or you can just consume them as what they are.
- The only thing I would like to note here is : It is highly recommended to use this type of banana : Pisang Kepok (Pisang = Banana, Kepok = is the name of the banana). I don’t know the name in English, this type of banana (pisang Kepok) is very popular in Indonesia, either for banana fritter (pisang goreng) or banana dessert (kolak pisang).
- I forgot to take the fresh pisang Kepok photo , below picture was the one I google from http://en.wikipedia.org/wiki/File:Kepok_banana_Indonesia.JPG the banana might look a bit ugly and not as nice as those other yellow banana, but believe me , they taste good.
Mum said this type of banana is good diabetic diet as it is not too sweet and contain less sugar. She love to consume this banana for breakfast and her cooking preference is steam. She will steam it for about 15 minutes until the skin turn brown and the meat soften.
Well…this bring back another memory of childhood’s food/snack.
Lotus root chips
For Cantonese people soup is a must have in the dining table. Drinking soup is considered as dietetic therapy and I remember my mum (she is a Cantonese) will cook different kinds of soup depending on our family’s member physique. A winter melon soup or bitter gout soup as something cool in nature to cure sore throat or cough or the symtptoms of what mum will call as heaty. Then chicken and ginseng herbal soup to improve stamina when we are down with fever or flu, and many more.
One of our favorite is the lotus root with pork ribs and cuttlefish. Been eating lotus root as long as I can remember, sometimes mum will cook it to make sweet lotus root dessert or simple vegetable stir fry.
But then today posting is not about any of those, this is about transforming the lotus root as simple and easy to make snacks.
What you need are :
- 1 Medium Lotus Root, slice thinly
- Vegetable Oil for frying
Notes : The lotus root taste good as what they are without having to add any seasoning, however if you like you can add a dash of plum powder to get the sweet and sour flavor or add any seasoning powder to your liking. I made two batches of the chips, one with original flavor and one with plum powder and both taste very good.