Chewy Chai Kueh (Dumpling with Turnip) 菜粿

Chai Kueh is made from sweet turnip and usually consumed during tea break or even breakfast. It is a typical Chinese snack and is very popular among the Teochew and Hakka. The most important to have a delicious Chai Kueh is having a thin, soft, chewy and translucent skin. There are two popular fillings; sweet turnip or chives.

Since the skin is made by mixing both wheat starch and tapioca flour together, the ratio of these flour is important. A lot of recipes are required only wheat starch and tapioca flour. To me, there are still something missing in the texture. Even though, I have tried to play around with the ratio, I could not get the chewy texture that I wanted. The skin also becomes hard after some time.

In my 4th attempt, I have added in some glutinous flour in the dough hoping that the stickiness of glutinous will improve the texture of the skin.....and it really works!!! I feel really satisfy with this new recipe and it reminds me my childhood "Chai Kueh"!!

Ingredients

Dumpling Skin
100 g wheat starch
50 g tapioca flour
25 g glutinous flour
1 tbsp cooking oil
150-180 ml boiling water

Filling (sweet turnip)
250 g sweet turnip
30 g dried shrimps; soaked and minced
1 tbsp minced garlic
A dash of pepper
salt to taste

Filling (chives)
200 g chives; cut into small pieces (5mm in length)
30 g dried shrimps; soaked and minced
1 tbsp minced garlic
3 mushrooms; soaked and minced
A dash of pepper
salt to taste

1. Peel turnip, then using a processor shredded it. Heat 2 tbsp oil in a preheated pan to saute garlic and dried shrimp over low heat until fragrant. Add in sweet turnip. Stir-fry over medium heat and add in seasoning. Add some water if it is too dry and keep stir-fry until turnip is soften. Dish out, leave to cool.

2. Heat up 2 tbsp of oil in a preheated pan to saute garlic and dried shrimp over low heat until fragrant. Add in mushroom and saute until it is cooked. Lastly, put in the chives and saute until the chives is soft. Dish out, leave to cool.

3. For the skin, mix all the ingredient together until a dough is formed. Knead well into a soft dough, cover with a wet cloth, and rest dough for 20 minutes.

4. Divide dough into small portions. Use a roller to flatten the dough. Spoon in enough filling on skin and wrap. Place the dumplings on the greasy banana leaf. Steam over hot water for 7-10 minutes over medium heat until cooked. Brush with oil while hot.

Japanese Feast.....simple dish

While I was cleaning my fridge, I realize that there is still a pack Japanese rice hidden in the fridge . Since, it has been in the fridge for some time, my plan is to have a Japanese meal so I can use consume all the rice as soon as possible. This is the only way to get rid all stuffs in my congested fridge.

I was lucky that I had just borrowed a Japanese Cooking book from a library. After going through the book, I have selected a few simple dish and I was amazed on how easy the Inari Sushi is prepared.

Here are the menu of tonight's dinner:
Inari Sushi
Chilled Tofu
Radish Steak (Daikon no suteeki)
Japanese Savoury Pancake (Okonomiyaki)


In Japanese meal, rice is one of the most important ingredient. The cooked rice will be blended with vinegar. The ratio of vinegar and rice is important to give a good taste of the rice.


Sushi Rice
3 cups Japanese rice
70 ml rice vinegar
3 tbsp sugar
1 1/2 tsps salt

NOTE:
a. The ratio of rice and vinegar is 1000 g, 150 g
b. The ratio of vinegar, white sugar and salt is 1000 g, 250 g, 130 g


1. Soaking of the rice: If you are using rice from a newly opened package, it should soak in water for 5-10 minutes. This is to let them absorb some water. In contrast, the rice from an opened package which is already absorbed the moisture in the air, depending on the rice condition, soaking time should be lesser.

2. When washing rice, it should scrub thoroughly for longer time, to wash out the outer layer of rice grains. After washing, use a sieve to separate water from the rice grains and place them in the fridge. By placing rice grains in fridge for overnight will allow suitable texture after cooking, which makes techniques of molding and grasping easier.

3. You may cook the rice using normal electrical rice cooker. It takes around 30 minutes for the rice to cook. Upon cook, do not open the lid and let the rice to rest for another 15 minutes. This is to make sure that each rice grain to be cooked completely and to avoid hard center.

4. The step of adding the vinegar to the rice is extremely important. Pour the completely cooked rice to a pan (I am using a cake pan). Use one hand to add in vinegar while the other hand is holding a rice paddle diagonally to stir the rice grains. This will allow every rice grain to absorb vinegar evenly. When stirring the rice, it should be done in same procedure, either from top to bottom or from bottom to top. This is to avoid the rice from becoming loss of looseness.

5. After mixing, use a fan to cool down the rice rapidly to the room temperature before cover it with a clean damp cloth. Now, the rice is ready.

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Dashi

Dashi is the Japanese stock. It is made konbu and bonito flakes. In order to get an extra strong taste, it is advisable to soak the konbu in water for at least 3 hours. I have soaked overnight to make sure that all the flavor is released in the water. You may skip this step if you do not have time.
Tips: Do not boil konbu in hot water as this will make the dashi bitter.

Ingredients
10 cm konbu (kelp)
9 g dried bonito flakes
400 ml water

1. Wipe the konbu with clean cloth. This is to remove the white powdery substance on the surface.

2. Combine water and konbu in a pot, soak konbu for about 10 minutes or if you have time, soak for around 3 hours.

3. Boil the water over low heat and remove the konbu just before the water boils. Add in bonito flakes and let the water boil for 30 second. Off the heat.

4. Set aside until all bonito flakes sink. Strain and discard bonito flakes. Stock is ready to use.

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Inari Sushi (Sushi with Tofu puff)

In my previous attempt in preparing this sushi, I was always buy the ready made ajitsuke inari from the supermarket. As for this time, I am decided to make them myself base on the recipe found in the book. It is so simple and the cost is really cheap! I prefer the self made ajitsuke inari as I can adjust the sweetness based on our taste.
The wrapping of this sushi is so easy that even my son can manage it.

Ingredients
20 pcs of tofu puffs (flat type)
500ml dashi (please refer to the recipe above)
Seaweed slices

3 1/2 tbsp sugar, 3 tbsp soy sauce (shoyu), 2 tbsp sake (optional)

1. Boil tofu puffs in water for about 3 minutes to soften and remove excess oil. Drain well. Combine tofu puffs, water and bonito flakes in a pot, bring to boil and lower down the heat. Simmer with a tofu for 5 minutes. You may use a plate cover the puffs in order to make sure that the puffs is soaking in the water.

2. Then, add in all the seasoning and continue to simmer for about 10-15 minutes or until the puffs are soft. Remove from heat and let tofu puffs soak in the liquid.

3. To assemble, drain tofu puffs and slit each piece into half. Open up each half along the cut edge to make a small pocket.

4. Take a small portion of sushi rice and form into oval shape, stuff into the tofu puff. You may moist your hands with vinegar and sugar mixture to prevent the rice from sticking on the hands. Line a piece of seaweed strip along the sushi.

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Chilled Tofu (Hiyayakko)
This dish is quite similar to my mom's cold dish . Instead of using garlic oil and light soya, this recipe is served with bonito flakes. This dish is really simple and you can really taste the tofu flavor. You do not really need any special skill to prepare this dish.

Ingredients
1 box of tofu (cotton tofu)
Some bonito flakes
2 stalks of spring onions (chopped)
some Japanese soy sauce (shoyu)

1. Divide tofu into 4 portions. Top with spring onions and some bonito flakes.
2. Drizzle some soy sauce over the top just before serving.

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Radish Steak (Daikon no suteeki)

Ingredients
1/2 radish
1 liter water
A handful of bonito flakes
1 tsp cooking oil
1 tbsp Japanese soy sauce (shoyu)
sugar to taste


1. Peel radish skin. Cut radish into 1 inch thick circles.

2. Boil radish in rice water (from washing rice or add about a tablespoon of rice in the water) for about 10 minutes. Drain and rinse.

3. In a clean pot, boil 1 liter of water. Add in the bonito flakes and radish into the pot. Lower the heat and simmer until radish turns soft.

4. Remove radish from pot and pat-dry with paper towel.
5. Heat oil in a pan, pan-fry radish till lightly brown, add in soy sauce and some sugar to taste. Cook until sauce is reduced.

6. Transfer to serving places, garnish with spring onion and sprinkle some Furikake over the top. Serve warm. This dish is really nice and

Japanese Savoury Pancake (Okonomiyaki)

Okonomiyaki contains a lot of ingredients; however the main ingredient is the cabbage. Okonomiyaki means favorite in Japanese, and thus, you may add in any preferred ingredients. The presence of mayonnaise makes it easier to be accepted by most of the kids even the main ingredient is vegetable.

The baby yam called in this recipe is Yamaimo or Huai San in Chinese. When grated Yamaimo mix with flour, baking powder and dashi will give a sticky batter. Let the batter to sit in the fridge for around an hour before mixing with the entire ingredients. 

Ingredients
100 g baby yam (grated)/ Yamaimo
120 g low protein flour (cake flour)
1/2 tsp baking powder
1/2 cabbage, diced
1 small onion, diced
4 eggs
200 g seafood (prawns, squids)
250 ml dashi
2-3 tbsp cooking oil


Topping
Some Japanese mayonnaise
Some bonito flakes
Some nori flakes / Furikake
Some okonomi sauce


1. In a large bowl, mix flour, baking powder and dashi. Stir in grated yam, mix well. Keep in the fridge for an hour or longer.

2. Add in onions, cabbage, prawns, eggs into the batter. Mix well.

3. Spread a thick layer of mixer in the center of the pan, cook over medium heat until it is lightly brown. Then flip over.

4. Press the cake gently to ensure while surface has contact with the pan. Add a little oil if required. When it is cooked, transfer onto a serving plate.

5. Spread okonomiyaki sauce evenly on the pancake, drizzle mayonnaise, okonomiyaki sauce, sprinkle with nori and bonito flakes. Serve warm.

Ipoh Shredded Chicken Rice Noodles (Kai See Hor Fun) 怡保鸡丝河粉 (Version 1)

Weekend is finally here!! I really love weekend as this is the time I can explore a new recipe and let my family try on my new 'creation'! This week, I am planning to cook..... Ipoh Shredded Chicken Rice Noodles.

I am really excited as this is my first attempt of cooking this dish. I have been doing some research on this dish and I would say, the most challenging part is to get a nice chicken stock. Fresh ingredients is essential. Other than chicken,  prawn shells are also needed in preparing the soup. The soup is normally served with hor fun, along the shredded chicken, slices of prawn, chives and bean sprouts. You may include some fish balls for the kids.

My first attempt turns out to be very good. My family loves it a lot....... and it makes my day!!!!!

Ingredients
(Serving of 4-6 persons)

For the broth
1 medium chicken
500 g of prawns, washed and deveined (reserved the prawn shells)
5 leaves of Chinese cabbage (optional)
Rock sugar (about 5 pieces or to taste)
Salt to taste
2 tbsp of oil

Garnishing
Chives
Fried onions (shallots)
Bean sprouts
Shredded chicken

Making the broth

1. Heat up 3 liter of water. When the water boils, soak the chicken in the water. Lower the heat and let it cook until it is done. It takes around 40-50 minutes. Upon cooked, immediately transfer the chicken to a pot of cold water and let it soak for at least 10 minutes. This step is important to make the meat juicy and tender. Then, remove the flesh from the bone. Put the bones back to the chicken stock. Reserve the chicken meat; shredded before serving the meat.

2. Heat up a pan. Stir fry the prawns shells for around a minute or until they turn to golden colour. Then, transfer to the chicken stock (step 1). Normally, I will use some water to raise the pan to make sure that all the prawn's juice that are stick on the pan is being transferred to the chicken stock (with bones). Simmer for an hour or longer until you see a layer of red oil on top of the stock.

3. Strain the stock. Taste with sugar and salt. You may use chicken stock concentration to enhance the taste (optional).

Garnishing
4. Shredded the chicken meat and set aside.

5. Blanched the prawn meat in the soup, removed.

6. Cut chives into 1 inch strips. Blanch

Noodles
7. Blanched a serving of hor fun and bean sprouts in a pot of boiling water for around 5-10 seconds. Put into a bowl. Add some prawns, shredded chicken and chives. Then, add in the boiling broth. Before serving, garnish with fried shallots.

Low Calories Blueberry Cheese Cupcake

Today I am really craving of Cheesecake! I kept on thinking of the creamy cheesecake texture melted over my throat.

With the limitation of time and ingredients, I came out with this recipe. We only use around 45 minutes from weighing the ingredients to fully bake the cheese cake! That is really amazing, isn't it?

Since this recipe is so simple, I have offered my kids to do some mixing steps and baking for me. I am doing the cleaning and scooping the cheese mixture into the cake mold. My son is helping me in preparing the base and cream mixture while my girl is performing the most important task .....ON and OFF the mixer!

In this recipe, I am using low fat cheese cake so that it will lower some of the calories  :)
The most important step of making this cake is having a smooth cheese mixture. Thus, the mixing process is really important here. Other than mixing, there is no other challenge in baking this cake. It is a real cake for beginners... you can image, even my kids can make this cake!

This cake is really yummy and my kids really love it!!!

Ingredients
250g low fat cream cheese (Philadelphia low fat cream cheese)
5 tbps of caster sugar
140g low fat yogurt
1 egg
50g fresh blueberry

90g digestive biscuit (or any high fiber cookies)
1 tbsp melted low fat margarine/butter

1. Preheated oven to 160'C.

2. Use a roller to roll over the digestive biscuit until fine. Use a spoon to mix digestive biscuit and melted margarine well. Pour into paper cups. Press flat by using spoon.

3. Mix cream cheese and caster sugar at medium speed for about 3 minutes until fluffy. Stir in egg until it is well mixed. Lastly, add in yogurt and blended well.

4. Add in blueberries and combined with the mixture with a spoon. 

5. Pour./Scoop cheese mixture into paper cup with 3/4 full using a spoon. 

6. Bake in preheated oven over hot water bath for 30-35 minutes. Cool them down before store in refrigerator for about 4 hours before serve.

In

Ham and Cheese Bun (TangZhong method)

Ever since my husband bought me a new toy, Kenwood Mixer, I starts to bake. Baking becomes less hectic now especially in bread making and whipping egg white. To make this investment worthy, I will try my best to bake every week. Hopefully, this resolution will last forever  :)

Using Tangzhong method again, I am trying to use my new toy to knead my bread. After doing a lot of research in the library as well as via youtube, I gain some theoretical knowledge. Now, I have to get ready for the actual hand-on experience..... it is normally took longer time to be the expert. I am really excited.

In order to avoid any disturbance from my kids as well as to give them a surprise breakfast, I have to sacrifice and plan to wake up 4.30am. My mom always said that I am a bit obsessed and that is the reason, I feel much more tired during weekend as compare with weekdays. As an early bird, I am still feel alright to wake up early.

The bread turns out to be extremely good! My family enjoy the bread so much. All my effort is worth to see how they enjoy the buns. I begin to fall in love with TangZhong and will make more bread with this recipe.

Ingredients of TangZhong

25 g of bread flour (slightly less than 2 tbsp)

125 ml water

Ingredients of bread
200 g bread flour
50 g flour
2 tbsp of sesame powder
2 tbsp of sugar (ignore this is your sesame powder contains sugar)
2 tbsp milk powder
150 g TangZhong (use all the tangzhong that you made above)
1 1/2 tsp yeast
1 large egg
75 ml water (the amount of water is varies by different type of flour)
2 tbsp butter (cut into small pieces, softened in room temperature)


Prepare TangZhong
1. Using a whisk, combine the flour and water until the form a homogeneous mixture.
2. Heat up the mixture using low heat and continue to whisk until the mixture forms a thick solution.
3. If you have a temperature, remove the batter from the heat when the temperature reaching 65'C.
4. Immediately, transfer the batter into a bowl and cover it.
5. Refrigerates it for at least 24 hours before use it in the recipe.

Prepare Bread
1. Step 1: Combine all the ingredient together in a mixing bowl except the butter. Using a hook whisk and whisk on low speed until all ingredient blend together to form a dough.

2. Step 2: Then, proceed with medium speed. At this stage, dough appears rough and dense or the dough attaches on the hook.

3. Step 3: Continue whisking until dough is 'slapping' the bowl. During this step, you may add in the butter and continue to whisk until the butter blends well with the dough. After that, you may use 'window pane test' to check the dough readiness.

4. First proof: Roll up the dough and transfer in a bowl and cover with wet cloth/plastic wrap. Let is proof for at least 60 minutes or the dough is double/triple in size. To test the dough, gently poke the dough with a finger. The dough is ready if the indentation remain but not deflate. Remove dough to work surface and divide the dough around 50 g size. Roll them into loose ball and let is sit for around 10 minutes.

5. Shape dough: Use a roller to roll the loose ball into a flat surface (like a pizza base). Arrange on the baking pan and make sure there is sufficient gap between the dough to proof for the second time.

6. Second proof: Cover the dough with wet cloth/plastic wrap and let it proof for 40-60 minutes at room temperature.

7. Bake: Arrange the ham and cheese on top of the dough.  Brush the dough with egg wash (egg yolk mix with 1 tbsp of water). Sprinkle some parmesan cheese just before baking. This will enhance the flavor of the bread. Bake at 175'C for at least 15 minutes of until the bread is brownish.

8. Remove from the oven and let it cool down before transfer into an air tight container. The bread remain soft and fresh for at least 2 days. Since this recipe call for ham and cheese, it is advisable to put into the fridge if you need to keep for the next day.

Nasi Lemak

Yippeee.....school holiday starts!!! I am celebrating on behalf of my kids as I do pity them due to loads of homework they have in school. Other to celebrate the beginning of the holiday, we are also welcoming some relatives from my husband side. Normally, I will choose to cook for a few days just to host them even though I am not a good cook  :)

With the experience that I had during the Nasi Lemak feast I had in February, I gain some confident to prepare Nasi Lemak today with some books and online information. I would say, today is my first time preparing this 'unhealthy' dish. Even my husband and son are so shock when they knew about my menu!!!

Anyway...just for this time and try out my recipe that sits on for years. On top of that, I am planning to cook for a vegetarian version is the meat version goes well. It is to get ready my next year Chinese New Year menu which is only 11 months later!!

Since the rice is cooked with coconut milk, the flavor is really rich and most kids will eat the rice by itself even without any other dish. Other than coconut milk, the rice is cooked with pandan leaves (screwpine leaves) to enhance to flavor.

Having this meal around with kids is always challenging as they are not able to take any chili. Thus, most of the side dishes are dried separately and no chili is added. Sambal chili is served separately for adults. On top of that, I have also specially prepared "Fried Chicken with Lemongrass and Turmeric" for my kids. 

Ingredients:

Coconut milk steamed rice

2 cups of rice

3 screwpine leaves (tie them into a knot)

Salt to taste

coconut milk

water

Tamarind juice

Tamarind pulp (size of a tennis ball), add 1/2 cup of water to become assam water, discarded the seeds

Sweet Sambal tumis

5 dried chilies

5 fresh chilies

15 shallots

1 big onion

2 cloves of garlic

1/2 tsp of belacan (shrimp paste)

1 tbsp sugar, to taste (or gula melaka for stronger taste)

1/2 tsp salt

1 to 2 cup of oil

Other ingredients

3 hard boiled eggs, cut into half

Fried peanuts and tempeh until crispy

Fried Chicken with lemongrass and turmeric

Fried anchovies, washed, drained and fried with oil

1 Cucumber, sliced

1. Wash and drain the rice. Add the coconut milk, a pinch of salt and some water. Add the pandan leaves into the rice. Let the rice soak with the coconut milk and water for at least 30 minutes to make the rice more fluffy. The ratio of coconut milk with water is around 1:3. Cook the rice according to the rice cooker manual.

2. Rinse the dried anchovies and drain the water (Please do not soak the anchovies, if not it is difficult to make it crispy). Fry the anchovies until they turn light brown and put aside.

3. Cut tempeh into a size of 3x1 cm (depending on your preference).Fry tempeh until they turn light brown and put aside. Then, fry the anchioves until they turn light.

4. With the remainder oil, fry peanuts as well.

5. Blend the prawn paste with shallots, garlic and deseeded dried and fresh chilies. For easier blending, add in some oil (1/4 cup of oil). Blend until the ingredients turn into fine paste.

                                    

5. Use a clean pan. Pour chili paste and add in another 1/2 cup of oil into the pan. Stir fry for 10-20 minutes over medium low heat. Continue stirring until the chili paste will turn darker, light and oil separated after long stirring. Add in assam water, salt and sugar, continue stirring for another 5-10 minutes. Set aside.

6. Dish up the steamed coconut milk rice. Serve with fried anchovies, fried peanuts, hard boiled-eggs and a few slices of cucumber. In additional, you may also serve with fried chicken.