Chinese Chicken Shu Mai

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
Chinese Chicken Shu Mai

Ingredients :

  • 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

Steps :

  1. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
  2. 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 .
  3. Place a sheet of cloth or parchment paper before placing the Shu Mai to ensure them  did not stick on bamboo steamer.
  4. Steam in a bamboo steamer for about 25 minutes until the wrapper skin turn translucent. Serve hot.

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I use the Shu Mai microwavable tray to enhance the Shu Mai shape and decided to steam using bamboo steamer instead of using microwave.

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Tada… here is  steaming hot Chicken Shu Mai ala RCC 🙂

Happy Friday all…

Economical Fried Bee Hoon

Fried bee-hoon or vermicelli is something common in Asia , you can easily order a plate of stir fry vermicelli with veggie or with beef, seafood and more. In Indonesia bihun goreng is also a popular dish which can be easily found in many local eating place , from street seller  to family restaurant. Most of the time the bee-hoon are sold as plate of stir fry dish  at standard price of IDR  10,000 street price  up to  25,000 per plate (depending on  type of seller as well as the stir fry ingredients) or as part of  economical rice package where the bee-hoon is stir fry with cabbage or some greens only without any meat nor egg with it.

I called today fried bee-hoon as economical bee-hoon because it was the name that I noted at the seller signage in one of the food court in Singapore  mall . Yes they are the plain stir fry version with some cabbage and soya sauce only without any other ingredients . For the decent amount and the very affordable price  at SGD 1.5 / portion (but that was about few years ago by now probably the price is already increase), it was really economical. I bought a pack for my supper back at hotel and they taste good 🙂

Below please my economical bee-hoon ala RCC.

Economical Bihun Goreng

I use the glutten free bee hon by Thai Manufacturer (Mama brand) , a pack of total 400 gr dried bee-hoon contain 8 portion of each 50 gr, purchased price at IDR 16,500 (approx. USD 1.7). Initially I only soak about 100 gr of them and upon seeing the amount I decided to add another 50 gr (which was a mistake) and resulted to such big plate.

The other ingredient is use is with  small size  organic cabbage,  purchased at IDR 6,800 (approx. USD .70) and I only use 1/3 of the cabbage for my stir fry. Well adding up the whole cost plus some seasoning (soya sauce, sesame oil, some oyster sauce, sweet soya sauce, mushroom bouillon)  it was economical indeed because I can keep this  portion for one day meal,  lunch and probably dinner 🙂

 

 

Bubur Ketan Hitam (Black Glutoniuos Rice Dessert)

My mum always make sweet dessert as  our snacks on the weekend and I grow up liking and associate them as my comfort food. Today I am sharing one of my fave sweet dessert, bubur ketan hitam.

Bubur ketan hitam   is the Indonesia name for Black Glutinous Rice Deesert , literally is translated as : Black Glutinous porridge. And this type of sweet dessert can be find easily in many South East Asia countries, it have several different names and cooked in a rather similar way.

Ingredients :

  • 250 gr black glutinous rice
  • 2 liter water
  • 100 g sugar (to taste)
  • pinch of salt
  • pandan leaves , tied into a knot
  • Coconut milk : 150 ml coconut milk + some pandan leaves  ,cooked with with 1/4 tsp salt until simmer, set aside to cool.

Steps :

  1. Rinse the black glutinous rice until the water is clear.
  2. Boil water with pandan leaves  a pinch of salt  over high heat and when the water starts steaming, add glutinous rice.
  3. Lower the heat to medium heat and cook for about 60 – 90  minutes uncovered until the grains started to break and water started to thicken. You may add water from time to time to adjust the thickness of the mixture (different heat can resulted to different result of mixture thickness).
  4. Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
  5. Remove from heat and let cool.
  6. Serve warm with coconut milk.

Black Glutinous rice dessert

Glutionous rice dessert with coconut milk

This is actually my 2nd attempt in making them,and the recipe above had been modified to get the result as shown at the photos.

The first time I fail because I use the wrong type of black rice  and did not add more water , resulted to glutinous sticky rice instead of the smooth porridge like shown at the photo.

Autumn Stir Fry

This is my submission for twolittlechefettes monthly cooking challenge, the theme of this month is : Mushrooms

Today dish is simple vegetable stir fry with Autumn theme and  mushroom , which I put into my lunch Bento.

Ingredients :

  • Shimeji mushroom (split into  pieces)
  • Korean mushroom (I am not sure what its name since it was written in Korean and no other description), it looks like giant enoki (thicker and bigger in size and in white color) – split into pieces
  • Lotus root – sliced into 0.3- 0.5 cm width
  • Snap peas
  • Carrot (cut into maple leaves shape)
  • Oyster sauce
  • Sesame oil
  • Soya sauce (to taste)
  • Pepper
  • Garlic (chopped finely)
  • 1 tea spoon Mushroom stock

Steps :

  1. Wash all ingredients
  2. Heat sesame oil in frying pan under medium heat and stir in lotus root and carrot and snap peas , cook for about 3-4 minutes,remove from the pan.
  3. Add another sesame oil and stir in chopped garlic, once garlic started to change color, stir in the mushroom (both types) and then add in the lotus root and carrot and peas.
  4. Add oyster sauce and a little of soy sauce and mushroom stock, stir until all seasoning mix well with the vegetables. The mushroom will release juices therefore no need to add water.
  5. Remove from heat and serve while still hot/warm.

 

Tau Suan (aka Split Green Bean Sweet Soup)

Living in tropical country we only have two seasons, the hot and the rainy. And starting this week we are officially into rainy season .

One of my favourite thing to do during this cool and cloudy day is eating warm and sweet dessert .  For my comfort food today I made “Tau Suan” aka “Split green bean  sweet soup.”

It is a popular Chinese sweet dessert and can be easily found across Asia and it taste very good to goes with “You Tiao/ You Char Kway/ Fried dough fritters), one can eat it as breakfast, dessert, noon snacks or even supper.  In Indonesia some vendor sell it with a little of coconut milk  as additional topping.

This is the first time I made this Tau Suan (get the recipe from mum) and was quite surprised that it is quite easy to cook .

  

Ingredients :

  • 150 – 200 gr of split green bean/mug bean
  • 2-3 pieces of pandan leaves, washed and tied to a knot
  • 50 gr sugar (mum suggest to use rock sugar for better taste, but since I don’t have rock sugar then I use normal white sugar instead)
  • 500 ml water
  • Thickener : 50 gr sweet potato flour mixed with ½ cup of water
  • 1 fried You Tiao (split the set into 2 and cut with scissor into 0.5 cm width)
  • Coconut milk (optional)  : cook 20 ml coconut milk + 30 ml water +  pinch of salt

Steps :

  1. Soak the  bean in water until expand, about 1 hour, drain, rinse with cooked water and drain again.
  2. Steam the beans until they are  cooked/soft but not mushy.
  3. In a pot, cook the water and pandan leaves , add rock sugar when water start to boil and stir until  sugar dissolved.
  4. Reduce the heat and add the steamed beans, stir for about 2 minutes.
  5. Stir  in thickener slowly until the mixture reach the thickeness according to your liking , let it simmer for a while and turn off the heat.
  6. Serve with fried you tiao or drizzle coconut milk into the soup (I forgot to buy you tiao, therefore  my version only have Tau Suan with coconut milk).

Bento # 79 – The Frankenstein bento

Today Bento is a very Chinese style, despite the theme is the western.

The Frankenstein was made of Chinese TeoChew olice rice, said that the rice  was mix with Teochew preserved black olives , which is known to stimulate appetite and aids in the process of slimming.Though I am not really sure on the aiding slimming process part, it is delicious for sure. The side dish is the Samsui style steamed chicken with ginger sauce (I not included the ginger sauce in the bento)

Said that in the past due to low income, Samsui women steam the chicken without much seasoning  and dipped the chicken in ginger sauce before consumption. The ginger sauce is a fragrant and tasty compliment to the chicken. Ginger and sesame oil, as believed by the Chinese, removes excess wind from the body.

Oh a quick note, I did not cook the rice nor the chicken, all were the take away from yesterday dinner from “Soup Restaurant”. My only contribution was decorating the olive rice to resemble Frankenstein 😉

Bento # 79 – The Frankenstein bent

Indonesia is embracing a long holidays starting tomorrow Aug 17 until Aug 23, it was a combination of National day holiday as well as Eid al Fitr Moslem New Year.

So to all Indonesian friends and readers, Happy Holiday to all of you!!

 

Pepper Steak with Potatoes

Today dish is a stir fry Chinese Japanese version of pepper steak , recipe was adapted  from http://justonecookbook.com/blog/recipes/pepper-steak-with-potatoes/

I substitute the sliced beef with sliced pork bacon and omit the doubanjiang (don’t have this sauce in my stock) and below is the result.

Pepper Steak with Potatoes

Below please find the copy paste of the Original recipe from justonecookbook

Ingredients:

    • 3 Tbsp. sesame oil
    • 1 russet potato, cut into strips, peeled and cut into strips
    • 1 green bell pepper, discarded seeds and cut into strips
    • Sea salt
    • Freshly ground black pepper
    • 1 pkg sliced beef (“Komagire” or “Shabu Shabu” from Japanese market, or flank steak and sirloin steak would work too), cut into strips
Seasonings
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. cooking sake
  • 2 tsp. soy sauce
  • 1 tsp. doubanjiang
  • ½ tsp. sugar

Instructions:

  1. In a wok, heat 1 ½ Tbsp. sesame oil over medium high heat. Stir fry potatoes first. When they are wilted, add green peppers and stir fry. Sprinkle salt and pepper. When they are cooked, transfer to a plate.
  2. In the same wok, add 1 ½ Tbsp. sesame oil and stir fry the meat.
  3. When the meat changed color, put the potatoes and green peppers back in the wok.
  4. Add seasonings and mix well to coat with the sauce. Serve immediately.