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…
Bento # 62 – Three Little Pigs Bento
I feel like getting a treat when I cut my mantou and found that the color inside was pink. So without further delay I immediately gearing up and convert my breakfast into Bento. For a split second I was torn in between pink rabbit or pig but then since I only have 1 pink bun I choose not to take a risk of running out of stock and end up not able to come up with anything, rabbit need more bun for the ears.
Slice the upper part and set aside for ears and snout and then slice the remaining into 3 slices with same thickness for the faces. Decorate them with cheese and Nori for eyes and mouth and place them on heap of green and fruits salad. Tada… three little pigs in the forest 🙂
What’s in the basket :
- 1 strawberry fried mantou decorated with cheese and Nori
- heap of lettuce and some cherry tomatoes and few small slices of orange
- few rose apple – slice thinly and cut with sakura cutter
Note : It turn out that the fried mantou pack that I bought contain few flavors, at a glance they almost looks similar with golden yellow and assorted variance of brown color at the outer skin, but inside the actually have assorted colors and flavors and today one is the strawberry. I had used the chocolate and the coffee flavors for Monday ‘s giraffe and I think the remaining bun look a bit greenish so I assume they might be pandan/green tea flavors, will check it tomorrow. In the meantime please bear with me if this week Bento will be mostly all about mantou.
Father : Why do they need a catapult, they are birds, right?
Daughter : These birds … they don’t have wings
Father : No wonder they were so angry…
The above was a conversation between Detective Danny Williams (aka Danno) with his daughter Grace in an episode of Hawai 5 O series.
Today I present you the healthy angry birds bento as breakfast.
Bento # 55 – Angry Bird Bento
What’s in the box :
- 1 piece fried mantou (chinese steam bread) – for the yellow bird
- 1 piece Kiwi – for the pigs
- 2 strawberries – for the red birds
- Nori and cheese and carrot for eye brows, eyes and beaks.
Happy Wednesday !!!
Radish cake is a Chinese dish made of shredded white radish and plain rice flour, they are also some other variation with additional ingredients such as shredded Ebi, shredded mushroom, shredded Chinese pork sausage to enhance the taste.
Radish cake is also one of popular dim sum dish. In Cantonese it is called as Law Bock Gow and in Hokkian/ Teo Chew it is called as Chai Tow Kway. This radish cake is usually cut into a square shaped slices and pan fried before serving. It can also serve in a stir fried version mix with eggs, bean sprout and spring onion and seasoning sauce. This stir fried version is very popular in Singapore or Malaysia.
- 500 gr grated radish
- 1/8 cup of dry ebi (soak for min 1 hours and chopped into smaller pieces)
- 1 tea spoon Chinese cooking wine (Shao Hsing rice wine)
- 1/2 tea spoon sugar
- 1 tea spoon salt3 cups rice flour + 1 cup of the radish stock + 2 cup water/mushroom stock
- 1 table spoon oil
- Peel and grate turnip, add with 1 cup water to the grated turnip and bring to boil, let radish simmer for about 5 minutes
- Drain, reserve the radish stock to add to the flour
- Stir fry ebi until fragrance and add the grated radish, sugar, salt, cooking wine, stir for 3 minutes.
- Add the flour mixture and the remaining of radish stock and keep stirring until combined, the mixture should look like rice pudding. Feel free to add water/stock /flour to get the consistency of the mixture
- Let mixture bubble for a while, remove from heat and pour into a non stick or any baking pan.
- Steam radish cake over medium low heat for about 60 minutes
- Set aside for cooling, best to refrigerate overnight or min 4 hours
- Cut the radish cake into slices, radish cake need to be steam or pan fried before serving.