Monday, October 27, 2014

Baked BBQ Meat Buns ( Seremban Siew Pau )

03.10.2014 - Nongsa, Batam.  Seeing so many post of Siew Pau, So i also wanna try, see if i could handle the challenging part.  It seems complicated at first, but when i was making it, it wasn't really that hard.  Just need a little patience and time to do everything from scratch, i have to grilled the chicken char siew earlier for the fillings and time consuming is the dough double folding.

I used two recipes for this whole BBQ buns making,  For ingredients, i picked Kenneth Goh baked-barbecue-pork-buns-or-sio-bao i did some modification with the filling instead of pork, i used chicken meat and for the mixing dough and folding method, i used My Kitchen Snippet crispy-bbq-bunssiew-bao recipe.

I know my buns are not perfect, but i hope this is the nearest look to the real Seremban siew pau! :) what do you think??

Skin Recipe adapted from: 酥皮叉烧包
Servings: Prepare about 15 Sio Baos ( i managed to make 14pcs only )

Water Skin
200 grams of Plain flour
60 grams of vegetable shortening/Lard/cooking oil/butter
30 grams of castor sugar
1/4 teaspoons of salt
100 ml or grams of water
Oil Skin
150 grams of plain flour
100 grams of vegetable shortening/Lard/cooking oil/butter

300 grams of diced barbecue pork (叉烧)( chicken )
200 grams of green peas (青豆)
1 big onion – diced (大葱)
2 tablespoons of sesame oil (麻油)
3 tablespoons of castor sugar (细砂糖)
3 tablespoons of Chinese cooking wine (烹饪酒)( omit )
5 tablespoons of oyster sauce (耗油)( no measurement )
2 tablespoons of dark soya sauce (not in picture) (酱油)
About 5 tablespoons of corn starch/potato starch with 5 tablespoons of water (5勺生粉或玉米粉加5勺的水)( only 2 1/2tbsp corn starch )
1 egg mixed with 1 tablespoon of golden syrup ( replace golden syrup with 1tbsp honey )
some sesame seeds


Preparing Fillings:-
In the frying pan, add 4 tablespoons of cooking oil, sauté the onions until fragrant. Add in the barbecue pork and stir fry until well mixed which took about 1-2 minutes. Add in the green peas, cooking wine, oyster sauce, sesame oil, sugar, oyster sauce and dark soya sauce. Stir fry for another 2 minutes. Add in the starch solution and off the heat when the starch solution turns transparent. If it is not sticky enough, add in more starches.  It is best to take some filling and taste if it suits your taste buds. Note that you have to be rather high handed with your seasonings because the bun skin is rather plain in taste. Once ready, set aside for later assembly.


Preparing Water / Oil Dough : by Kenneth Goh
Put all the ingredients for the water skin and use a stand mixer to knead until smooth. Note that this is rather fast and may took 2-3 minutes. Kneading using a stand mixer is optional and it is rather easy to knead by hand. Take out the water skin, set aside and perform the same for the oil skin. If it is too sticky, add plain flour one tablespoon by tablespoon until a pliable dough is form. 1. Mix all the ingredients of oil dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.

Divide both the water skin and oil skin into 15 equal portions. Take one portion of water skin, flatten it, put a portion of oil skin on top. Seal the water skin. Lightly flatten it and set aside.  For the wrapping, take one portion of the combined skin (oil skin wrapped by water skin) and placed in a lightly floured surface. Use a rolling pin to roll it until about 2 mm thick and in the shape of a circle.

For egg wash, crack 1 egg and add 1 tablespoon of golden syrup, stir until well combined, brush on top of the buns sparingly. Send back to the oven again and bake for another 15-20 minutes until the desired colour tone.

Preparing Water/ Oil Dough: by My Kitchen Snippet ( i used My Kitchen Snippet method ) 
Mix all the ingredients of water dough together and knead till you get a soft dough with a machine hook. Set it aside to rest for 30 minutes. do the same for oil dough.

For My kitchen Snippet types which i follow:-

Divide both dough into 14 equal pieces. Wrap the oil dough into the water dough and flatten it (pix 1)
Roll the dough out into a longish flat piece (refer to pix 2 ). Roll it up like a swiss roll (pix 3)
Turn 90deg (pix 4), and roll out again and roll it up like a swiss roll (pix 5 & 6).
Press dough with palm and lightly roll out into a circle (pix 7)
Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape (pix 8) Place on a greaseproof paper.
Brush pie with egg wash, sprinkle with some sesame seeds and bake at 375 degree F (190c) for 20-25 minutes or until golden brown.

I bake at 190c, middle rack, brush egg wash and sprinkle sesame seeds on the buns and bake for 20mins and removed brush 2nd time egg wash and bake another 20mins or until golden brown.

Friday, October 3, 2014

Kueh Buah Melaka/ Onde-Onde / Klepon

29.09.2014 -  Nongsa, Batam.  Have so much fresh grated coconut left from Kosui making onde onde i think is the best kueh to use up much of grated coconut.

It was my 2nd time making Onde-Onde/Klepon.  This time i try Nyonya Cooking Recipe Onde-Onde / Buah Melaka.  The reason i choose this recipe because of the amount / quantity is not too much.  Its about 13 pieces of onde-onde only for this recipe.  So just enough and not too much for 2 ( actually alot for 2 person...hahaha..., well what to do, i think this recipe is the best for the less )

The onde onde taste great like from the market, chewy texture and simply easy to prepare. Here's her recipe.

ONDEH ONDEH by Nyonya Cooking
( I make a total of 13pcs. )

60g glutinous flour
30g tapioca flour
25g sugar
60ml pandan leaf extract ( my pandan juice is not so green, so i added pandan paste )
50g desiccated coconut
1/2 tea spoon of salt
added 1/8tsp pandan paste

1 tablespoon of water
Filling: gula melaka or palm sugar

Steps to prepare
Pour the water and salt over the desiccated coconut. Mix it well and steam the mixture for 15-20 minutes.

Then, mix the glutinous rice flour, tapioca flour and sugar evenly before adding the pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
Divide the dough into 14 little balls.

In each dough, put the chunks of gula melaka or palm sugar in it. Be careful not to make a thin layer of dough which coats the filling as the skin will expand when boiling. Hence, this may result in a torn dough which allows the filling to flow out.

Put the filled dough into a pot of boiling water. Once it floats, you can dish it out but leave it for another 5-10 minutes if you want the filling to melt even more. This will create a fluid sugar filling as you bite into the Onde-onde.

Coat the Onde-onde with the steamed desiccated coconut.

Leave it to cool and enjoy!

 This is the dough after all mix up. Its very easy to handle, but not too hot in your kitchen.  
The dough can go very soft and sticky.

 After the filling, place each balls on the plate separately far from each other or else they will stick together

oppss..still got small chunk of gula melaka not melted.. :) hehehe....

Quick & Easy Bibimbap in a Bowl ( Korean Mix Rice )

This for sure is everyone's favourite dish! Bibimbap simply has everything you need in one bowl, eating 'em is easy too by mixing ...