Rose’s Kitchenette

Har Kow (Shrimp Dumplings) Recipe

Ingredients:

• 125 g Wheat starch
• 1/2 cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

Filling:

• 1/2 egg white
• 300g Shelled shrimps
• 30g bamboo shoots

Seasoning:

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornflour

Method:
Pastry -

• Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
• Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
• Roll into a long strip and cut into 32 equal portions.

Filling -

• Dice the shrimps.
• Shred the bamboo shoots finely.
• Place both filling ingredients into a bowl.
• Add the egg white, salt, sugar and pepper and mix well.
• Then add the cornflour and pound the mixture until firm.
• Keep in the refrigerator for 30 minutes.

To complete -

• Roll each portion of dough into a small round.
• Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
• Arrange the har kow in a greased steamer.
• Steam over medium heat for 5 minutes.
• Remove and serve hot.

(6 votes, average: 4.33 out of 5)

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March 24th, 2008 Posted by mark | Dim Sum | 3 comments

Beef Hor Fun

Main Ingredients:

• 150g beef fillet, trimmed and cut into thin slices
• 350g fresh flat rice noodles (hor fun)
• 1 tbsp light soy sauce combined with 1 tbsp water
• 100g mustard greens (sawi), trimmed 1 tbsp oil
• A handful of bean sprouts
• 1 stalk spring onion, cut into 3cm lengths
• 3-4 thin slices young ginger

Seasoning (A)

• 1 tsp old ginger juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp bicarbonate of soda
• 2 tsp corn flour
• 1 tsp oil (to be added last)

Sauce (B) (combined)

• 1/2 tsp light soy sauce
• 1/2 tsp oyster sauce
• 1 tsp dark soy sauce
• 1/4 tsp sugar
• 1/2 tsp chicken stock granules
• 5-6 tbsp water
• 2-3 tsp corn flour

Method
Marinate beef with (A) and set aside for 20–25 minutes.

Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.

Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.

Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.

Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.

Remarks:
I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!

(3 votes, average: 5 out of 5)

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March 19th, 2008 Posted by mark | Rice and Noodles | one comment

Seafood or Pork Shumai (Siew Mai)

I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) - I found one in “Joy of Cooking”:

Makes 32 dumplings

Put together into a large bowl and mix well:

• 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
• 1 large egg
• 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
• 2 tablespoons minced cilantro
• 2 tablespoons minced scallion
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons rice wine vinegar
• salt and Black Pepper to taste

Have ready:
32 round wonton wrappers

Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way.Serve hot with:

• Soy sauce
• Thai Hot sauce
• Chilli Sauce

(4 votes, average: 4.75 out of 5)

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March 18th, 2008 Posted by mark | Dim Sum | no comments

Kueh Sarlat

Ingredients for Pulut:

600g glutinous rice

300ml thin coconut milk

150ml thick coconut milk

2 tsp sugar

1 tsp salt

2 pandan leaves

Method:

1.  Wash and soak glutinous rice overnight.  Drain and place rice into a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.

2.  Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes.  Add the thick coconut  milk, mix well then sprinkle rice with some blue colouring and  steam for a further 5 minutes.

3.  Line the bottom of a 28 cm round tray with banana leaf.  Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula.  Steam tray of glutinous rice for 15 minutes before adding custard topping.

Custard Topping:

10 eggs

450g castor sugar

500ml thick coconut milk

6 level tbsp plain flour

1 level tbsp rice flour

1/4 tsp salt

2 tbsp pandan juice

1 tsp apple green colouring

Method:

1.  Stir eggs with sugar till sugar dissolves and strain into a double boiler.

2.  Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture.  Add salt, pandan juice and green colouring and stir well.

3.  Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.  Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.

4.  Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of custard.  Remove and place tray on a wire rack to cool completely before cutting.

(3 votes, average: 4.67 out of 5)

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October 4th, 2007 Posted by rose | Nonya Kueh | 14 comments

Red Bean With Sago Porridge

Ingredients:

250g red beans

100g sago, soaked

200g rock sugar

2 pieces dried tangerine peel

2 pandan leaves, knotted

2.5 litres water

Method:

1.  Wash red beans in several changes of water and remove any grit that rises to the surface.  Rinse and drain.  Rinse tangerine peel briefly.

2.  Bring 2.5 litres of water to a boil.  Add the red beans, pandan leaves and tangerine peel and boil over high heat for 15 minutes.  Lower heat and simmer for 1 hour till beans are softened.  Remove half of beans and blend till fine.  Pour blended bean paste back into the pot.

3.  Add rock sugar and continue to simmer over low heat for another 1/2 hour.  Add sago and boil until the sago turns translucent.

(2 votes, average: 5 out of 5)

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August 21st, 2007 Posted by rose | Desserts and Snacks | 3 comments