Chee Cheong Fun with thick sweet sauce

Craving for my childhood comfort food that is....Chee Cheong Fun!! kakaka....

This recipe by Kenneth Goh chee cheong fun recipe i didn't expect it was easy, but really is easy.  

I do not have a square tray to steam my chee cheong fun, so i use a 6"round baking pan, to make hahaha.....My tray wasn't really big, small enough to fit in to my wok.  The first tray made was a little thick with 1 1/2 ladle, so i reduce to 1 cup of ladle full batter and its perfect.  Well first always the ugly one, just like i make pancake...haaa...and the following is perfect.

With my pan size, i managed to make a total of 11 pcs chee cheong fun, so much left over that i can save for the next day too. 

Even i do not have fried scallots, chicken char siew fillings, prawn fillings or even spring onion on top, but this plain serving style really satisfy my craying, it looks totally like the olden days without too much style and no fillings in it, just served plain with lots of sweet dark sauce.. I am personally so happy with the out come of my 1st time making chee cheong fun! Now i do not need to imagine them, i can cook anytime i want! :P

Happy Cooking!

CHEE CHEONG FUN  

150g rice flour

25g wheat starch

25g corn starch

550g water

1tbsp cooking oil

( Add filling of your choice * )

SWEET DARK SAUCE

3 1/2tbsp hoisan sauce 

1tsp light soya sauce

1/4tsp black soya sauce

2tbsp sweet dark soya sauce

Sugar to taste

Some water

Toasted Sesame Seeds for sprinkle on top

* In a bowl, mix all ingredients except for toasted sesame seeds.  

* Heat pan in sauce, heat sauce until thicken and taste, dish up set aside.

METHOD:- 

* Put water in wok bring to boil, while wok is steaming away.  Mix all ingredients in a bowl and mix well with a whisk.  

* Grease cooking oil 2 x pan/tray ( * rotate ) base and little on the side, and scoop a ladle full pour on tray and swirl around to even the batter.  

* Steamed for 1-2 minutes, when it is done, the rice noodle will puff up a little. 

* Remove from wok and immediately place another pan/tray, brush cooking oil and repeat the same steps.

* Remove rice noodles from pan/tray with a hard rubber spatula very carefully.
* Transfer rice noodles on a greased serving plate set aside while continuing cooking every trays.

* Chee Cheong Fun assembly, transfer your desire amount of chee cheong fun to a clean serving plate.  brush little cooking oil on knife, cut into small pieces. Drizzle with sweet dark sauce and sprinkle with lots of toasted sesame seeds, served. 

Happy Cooking!! 

 The sweet dark sauce taste so delicious.  For coloring wise, i will definitely make it looks darker the next time!! 

Hong Kong Egg Tart III

27.07.2013 - Batam.  Now this egg tarts are made with evaporated milk. :) so it is successful like the rest that i used this milk.  My son just love it!!   You can check the recipe out on my blog page under Hong Kong Egg Tart Recipe

Fried Wanton

Fried Wanton Asian Snack as finger food or as starter.  I cooked two dishes to a friend farewell party the fried bee hoon and fried wanton.  Here is the recipe.

Ingredients for filling :
Chicken Breast, clean set aside
Shrimps/ Prawns, clean set aside
Few Cilantro leaf – fine chopped
6 water chestnut – finely chopped
1/2 pound of shrimp – clean and roughly chopped
Dash soy sauce
Dash oyster sauce
Dash sesame oil
1 egg yolk
1 tbsp. corn starch
salt & pepper to taste

1 packet of wanton wrappers
1 egg white - beaten

Method:-
1. Mix all ingredients for filling together and set it aside.

2. Place a teaspoon of filling in the center of wanton skin. Wet the four edges of the wrapper with the beaten egg white to seal in the filling. Do the same to the rest.

3. Heat up wok, medium fire. Deep-fry wantons slowly till golden brown. Remove and drain oil on paper towels.

4. Serve it with your thai sweet chili sauce and Mayo.

Yam Puff / Wu Kok

2009 Vanuatu, south pacific.  Port Villa Vegetable Market has plenty of beautiful yam available everyday.  and so i thought of making something with yam.  I saw this Yam Puff recipe quite interesting. so i gave it a try.

Result came out not bad at all.  However, my yam puff didn't look like the restaurant Yam puff so puffy, Still need a lot of practise or have to check other recipes to get my puff more puffy in the outside, something might be missing or my technic is wrong either way.   However, for the taste absolutely delicious!

Deepfried Yam Puff / Wu KoK
Ingredietns :-

600gm Yam ( do not wash after peel ) steamed and mashed.
75g wheat starch ( tang mein flour ) Mixed with 75ml boiling water and stir till mixed.  Texture like glue, so control the hot water as you go along
70g shortening
1tbsp sugar
1/4 tsp 5 spice powder
1tsp sesame oil
1/4 tsp pepper

Fillings :-
chicken, prawn, mushroom, green peas, chopped garlic, onion and cooking oil
Seasoning :-
1/2tbsp chicken granules
1/2tbsp oyster sauce
1/2tsp soya sauce
1/2tsp sesame oil
1/2tbsp corn starch
1/2tsp sugar
pepper to taste
4tbsp water
Oil for deep-frying

Pan-fried Chicken & Cabbage Jiaozi

21.01.2013 - Batam.  Seriously Im missing Jiaozhi very much.  Can't get here, so i make myself to satisfy my craving!  Almost all using Pork, but i modified the recipe into chicken. because i don't eat pork.  Here are the recipe. Its simply easy to make because i bought skin from supermarket.  My jiaozi simply delicious!! love it.


Method:-

Dumpling wrappers: got my wrappers from supermarket, see the label, get the jiaozi（饺子) instead of for wontons (馄饨).). They are a hassle to make at home, but if you really want to give it a try, go get yourself the recipe.

For the filling, mix all ingredients together in a large bowl : 1 lb ground chicken meat finely chopped, 1 cup shredded round cabbage, 2 tablespoons minced shallots, 1 tablespoon cornstarch, 2 teaspoons salt or 1 tablespoon soy sauce, a pinch of ground pepper.

Egg wash: Gently beat 1 or 2 eggs.

Folding dumplings can be very tricky.  Is my first time of making jiaozhi but i have no problem with the folding process when i go along the way with a few.  if you don't understand a single word below folding instruction, please go to youtube and search yourself Jiaozhi making and see how it been wrapped.  Below are the steps of folding.

1. With a pastry brush or small pastry spatula, spread egg wash around the edge of the wrapper. Place a small spoonful of filling in the middle. (Be careful not to put too much; it’ll leek out during the folding process.)

2. Pinch the edge of the wrapper and make a fold like you see in Step 2. (If you’re a beginner at folding, place the wrapper on a flat surface while you work. Otherwise, keep it in your hand.)

3. Make 2 more identical folds in the same direction, until you end up with 3 folds, as shown in Step 3.

4. Bring the folded side together with the no-folds side, and press to seal.

 look at my lovely jiazhi, i am not a profession and its my first time making jiazhi but they look just perfected.

Pan-frying*: Have about 1/2 cup water, a large skillet, and a lid for the skillet handy.  Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. 

Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. 

Allow them to sear for about 1 to 2 minutes, until the bottoms turn golden brown. 

Add the water.

immediately cover with a lid, and let the dumplings steam for another 3 to 4 minutes.

Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a chopsticks and transfer them to a plate. Whatever you don’t cook can be frozen for later.

Ta-da!! Its good and ready to eat.

Hong Kong Egg Tart Recipe

25.04.2013 - I love egg tarts! and so as my little one.  I find making egg tart as easy as pie. so love to share this recipe with all of u who loves egg tart.  :)

Enjoy Baking!

Ingredients for Pastry
140g butter ( room temperature, cut into small pcs )
200g plain flour
70g icing sugar
1/2 egg or 1 small egg

Ingredients for egg fillings
140g castor sugar
300ml water
80ml full cream evaporated milk ( do not use fresh milk or whole milk, the result wont be the same )
4 eggs

Method:-

1) mix in all pastry ingredients in a mixing bowl.  mixed and press butter with hand or with a pastry cutter to mix. ( but i prefer to use both hands to do the magic! ) after mixed well and

2)  Knead!

3) spread some flour on the working table, knead for about 10mins until everything is mixed and refrigerate for 20mins until it is firm in a workable stage. ( Do not need to refrigerate your dough if is already at the workable stage )

4) Ingredients for Egg filling.  use a sauce pan, pour in water and sugar ( no need to stir ) let it melt down into water syrup and leave sugar syrup to cool. set aside.

5) When the dough is ready, knead it again for one minute and into a long shape, cut the dough into an equal size, make a small round ball to mould the pastry dough easily.

6) take one small round dough, ( keep the tart tin on the table when you mould the parstry into the mould ) lightly press down the pastry and bottom deep with some flour and place the pastry into the mould.

7) Press with your two thumbs, use your index fingers to guide your thumbs and keep the edges nice.  The edge should be slightly higher than the tin. When all done, but aside, it should be 12 egg tarts.

8) Now back to the sugar syrup, after sugar syrup cooled down completely.  Add in milk and eggs into the sugar water and whisk until combine. don't too over beat the egg or it will form bubble.

9) Shift the egg filling to a clean jur or bowl and pour egg filling into the tarts.

10) bake 200c for 15 to 20 mins.  ( Depending on your oven, if ur egg tarts are not cook, u can add more minutes to bake until its done. )

11) Egg tart is ready when the toothpick could hold itself.