Ingredients Jump to Instructions ↓

  1. 1 cup long grain rice (i wonder if jasmine fragrant rice will do)

  2. 1 1/2 C. sugar

  3. 1 1/2 C. water

  4. 2 tsp. instant yeast Dough Starter:

  5. 135g cake/superfine flour, sifted

  6. 45g pau flour, sifted

  7. 1 tsp instant yeast A pinch of salt

  8. 100g water The Main Ingredients:

  9. 300 gm self rising flour

  10. 100gm yeast dough starter

  11. 150gm white sugar

  12. 1 large egg

  13. 30 gm lard

  14. 3 tbsp evaporated milk Preparation for dough starter:: Combine all ingredients in a mixing bowl. Mix and knead (by hand or by mixer) until dough is smooth and elastic. Place dough in an oiled bowl and covered with cling film. Prove for 11/2-2 hour until dough is double in volume. Reserve the required portion for this recipe and store the rest in an air tight container and freeze. Thaw to room temperature the next time you want to use the dough starter. To make Kong So Paeng: Mix the starter dough with sugar, lard, egg until well combined.. Add in the flour and mix until a dough forms. Lightly knead dough and let dough rest for 30 minutes and longer if the room temperature is colder. Preheat oven to

  15. 325f. Divide dough into balls (size of your choice). Flatten balls and put into lined baking tray which has been sprinkled with flour.. Let dough rest for another

  16. 15 minutes, sprinkle with flour and put into preheated oven to bake. Bake for 10 - 12 minites, do not let paeng brown, the aim is to get white milky paeng. Cool paeng and store in air-tight container. Read More... Posted by lilyng at

  17. 02 PM

  18. 14 comments Links to this post Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz Labels: Cantonese , Cookies , Snacks Monday, February

  19. 01, 2010 Hup Toh Sou/Walnut Crisp These Hup Toh Soh is a cookie but this recipe results a very crisp and crunchy cookie, sort of like a Biscotti. If you like crisp and crunchy, then give this recipe a try. Strangely, this cookie is called Walnut Crisp/Cookie (hup Toh is cantonese for walnut) but there is no walnuts in the dough. I top the crisp with a piece of walnut just to justify the name. Could it be that the appearance of the baked crisp/cookie, with all the cracks, looked like a walnut??? In traditional Chinese medicine, walnuts are associated with the Lung, Large Intestine and Kidney meridians, and have sweet and warm properties. Its functions are to tonify the kidneys, nourish the blood, warm the lungs and moisten the intestines. Typically, walnuts are used to treat pain and weakness in the knees and back, aid in digestion, and relieve asthma. Recent evidence suggests walnuts may play a role in lowering blood cholesterol levels, thus reducing the incidence of some forms of heart disease. S cience provides a slightly less mysterious explanation: walnuts have been found to be rich in omega-

  20. 3 fatty acids, an essential nutrient for the human brain. Incidentally, dont you think that the walnut flesh looks like the brain ? I believe that a sweet sticky chewy walnut/dates confection was eaten during ancient times in China , in the hope that family bonds will remain as strong as these sweet, sticky candies. How on earth did the ancient Chinese know that??? This recipe i will try to locate, in the meantime, enjoy eating these cookies.. Ingredients:

  21. 2 cups bleached all-purpose

  22. 1/4 tsp baking soda

  23. 1/4 tsp ammonia powder

  24. 1/8 tsp salt

  25. 3/4 cup granulated sugar

  26. 1/2 cup lard/shortening

  27. 1 large egg (beaten) Walnut pieces Egg yolk for glazing Yeast Dough:

  28. 300 g pau flour/

  29. 260 g bleached all-purpose flour and 40 g wheat starch

  30. 1 tsp instant yeast

  31. 150 ml water To make pau dough:

  32. 150 g pau flour/

  33. 130 g bleached all-purpose and 20 g wheat starch

  34. 3/4 tbsp double action baking powder

  35. 130 g sugar

  36. 1/2 tbsp lard/shortening

  37. 1 tbsp water

  38. 1/2 tbsp ammonium bicarbonate

  39. 2 tiny drops kan sui FILLING:

  40. 300 g char siew

  41. 1 tbsp minced garlic

  42. 1/2 cup water

  43. 1/2 tbsp soya sauce

  44. 2 3/4 tbsp sugar

  45. 1/2 tsp dark thick soya sauce

  46. 1 tbsp oyster sauce

  47. 1 tbsp waterchestnut powder diluted with

  48. 2 tbsp water

  49. 1/4 cup chopped fresh cilantro

  50. 2 tbsp roast sesame seeds

  51. 1 tsp sesame oil Dried Conch Dried Scallops Monkey Head Mushrooms Dried Straw Mushrooms Dried Shitake Mushrooms Wolfberry Yuk Chuk

  52. 1 whole chicken - cut into 8 - 10 pieces Wonton Noodles Wonton Wrappers - Double Happiness brand (make your own Homemade Wrappers ) Choy Sum/Shanghai Bak Choy Spring onions - chopped for garnishing Sesame oil and lard Filling: Same as Fried Wonton or Same as Wonton Soup Soup:

  53. 2 lb pork bones - neck or otherwise (in Malaysia, hawkers like to use bones from the head - chee tau kuat)

  54. 1 cup ikan bilis - rinced

  55. 1 piece ginger, peeled and sliced

  56. 6 cups water

  57. 1/2 tsp msg salt and pepper to taste Method To Cook the Soup: Place pork bones and enough water in a big pot and bring to the boil. Continue to boil until all the scum floats to the top. Drain pork bones and discard the water. Wash the pork bones thoroughly with cold water. In the pressure cooker, place cleaned cooked pork bones, ikan bilis and ginger and 6 cups of water. Close the lid and let it pressurised for 30 minutes with

  58. 15 lb pressure. Release the pressure before opening lid. Remove the pork bones and ikan bilis and pass soup through a sieve. Adjust the taste with msg, salt and pepper. Bring back to the boil before serving. To cook wonton noodles: Bring a large stock pot of water to the boil. Loosen the wonton noodles before putting into the boiling water. Swirl noodle with a pair of long chopsticks to prevent noodles from sticking together. The thin noodles cook fast to al dente. Remove with spider strainer and dung into a large container of cold water. Return noodles to the boiling water just to warm it up. Remove from water and put into serving large bowl and add in sesame oil and lard. Bring the water back to the boil and add in the choy sum or shanghai bok choy - green vegetables will remain green when cooked because this water has alkali after cooking all the wonton noodles. Remove and distribute among the bowls of noodles. To cook the wonton: Bring a saucepan of water to the boil and drop in the wontons.and simmer uncovered, stirring gently, when wontons float to the top, that usually means they're done. Unless there is too much air inside the wontons due to bad folding. Cut one open to check for doneness. Remove wontons and distribute among the bowls of noodles. To serve: Pour a cup of hot soup into the bowls of noodles which are topped with vegetables and wonton. Garnish with chopped spring onions. Serve hot and enjoy with pickled green chillies. (Green chillies/jalapenos are pickled with vinegar and salt and the acid in the vinegar will contra the alkali used to make the noodles and wonton wrappers - giving the bowl of noodles a good eat) NOTES: My preference to a good wonton for soup would be the fill and squeeze method for wrapping the wonton as the skin is not doubled and will remain soft and silky when consumed, like swallowing the cloud, befitting its name WONTON. In cantonese - won is the cloud and ton is to swallow. The beautifully wrapped ones are better for deep frying. Serves Read More... Posted by lilyng at

  59. 19 AM

  60. 8 comments Links to this post Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz Labels: Cantonese , Chinese , Noodles , Soup Monday, June

  61. 29, 2009 Steamed Salted Fish With Pork This dish is one of many homestyle recipes in the Cantonese repertoire. I remember my mom hand chopping the pork with a chinese cleaver to make this dish or any steamed pork. The hand chopping creates a more al-dente texture and it is worth the effort. However, this dish is still as delicious if made with ground pork. The salted fish of choise is the soft type as the hard type does not marry or blend well. Ingredients:

  62. 8 ozs of ground/minced or hand chopped pork

  63. 2 tbsp of soya sauce

  64. 1 tsp of sugar

  65. 1/2 tsp pepper

  66. 1 tbsp of tapioca flour a pinch of msg

  67. 1 tbsp of sesame

  68. 1 piece "mui heong' salted fishoil

  69. 2 tbsp of julienned ginger

Instructions Jump to Ingredients ↑

  1. Wash the rice-8-10 times in cold water and leave in a clean tupperware container with 2 inches of water over the surface for 2 days. Change the water daily. Mix yeast with 1/2 c.tepid water(85 f to 100 f) and add 1/4 C. sugar. Cover and place in a warm place when you do the next step. Liquify the soaked drained rice with 1 c. water at high speed till rice is liquified and mixture is smooth (it's going to take 10-12 minutes depending on the power of your blender...we know it's ready when the powedery film of rice is easily scaped down with a spatula in the blender). Next add 1 1/4 c. sugar and blend on high for 2-3 minutes. Add yeast mixture and blend on low for 30 seconds. STRAIN mixture and put in a warm mixing bowl, cover well with cling/plastic wrap and leave in a warm place until mixture is bubbly and almost double in bulk (1.5 to 2 hours) Steaming: Bring water to high boil. Put the greased 8 inch cake pan and warm it for a few minutes. Lightly stir batter and pour half the batter into the greased pan. Steam for 12-15 minutes. Cool completely. Lightly rub a little oil to give it a glossy appearance. Repeat steaming for the other half of the batter. Serves Read More... Put the flour, baking soda, ammonia powder, sugar and salt in the food processor and pulse a couple of times to mix ingredints well. Add in the lard/shortening and pulse until flour mixture becomes breadcrumb like. Add in the beaten egg and pulse until a tiny piece of dough can be pressed together to form a dough.(mixture will look crumbly but can be pressed tiogether). Using a 1 oz ice-cream scoop, scoop dough out and roll dough into balls. Sprinkle some flour on to baking sheet and place balls on it. Flatten the ball slightly, press a hole in the middle with your thumb, glaze with egg yolk and top with a piece of walnut in the hole. Bake in preheated oven 250 f for 10 minutes and then increase the oven temperature to 300 f and further bake for another 10 minutes. Cool cookies on cake rack and when it is cooled, serve or pack into air-tight containers. Serves Read More... Cut belly pork into 1 1/2 - 2 inch strips. Rub in sugar and salt into meat and pour in the remaining ingredients to marinate overnight in the refrigerator. Turn meat often to marinade evenly. I kept them in the refrigerator for 3 days. Drill a hole on top of a strip of meat with the sharp point of a boning knife and pass a piece of string through the hole and tie string with a knot. Hang up to dry in the sun for 1-3 days and move to a windy place to dry for another 2-3 days. I had sun for only a day but managed to get 2 windy days. Took them in and hang them near the ventilation vent and the heat was good, it dry the meat pretty good. Steam air dried pork(lup yuk) for 8 minutes over high heat. Slice thinly and serve with rice. Serves Read More... To make YEAST DOUGH Mix flour yeast, yeast and water together. Knead well and leave for at least 15 hours. To make FILLING Cut char siew into tiny dices. Heat wok with a little oil and add in the minced garlic. Saute until fragrant and add the diced char siew and the water and sauces. Mix well and thicken with waterchestnut solution. Cook until sauce comes back to the boil. Add in chopped cilantro and roasted sesame seeds and drizzle with sesame oil. Leave to cool. To make pau dough after 15 hours: Sieve the baking powder with the flour. Mix ammonium bicarbonate, kan sui and water and mix until ammonium bicarbonate is dissolved. Tear up the yeasted dough into small pieces and place in an electric stand mixer bowl,, add in the sugar, lard and the ammonium bicarbonate solution. Using the dough hook, knead until well mixed, Add in flour and knead the dough until it is smooth. Remove dough and spread dough out into a rough rectangle. Mix 1/2 tsp of baking powder with a little water and spread it over the rectangle. Roll it up and knead until smooth and not sticking to your hands. Divide dough into portions (i like to weigh them 35 gms each). Line the divided dough up. Start from the first portion, cup the dough portion with your palm and round it. Repeat with the rest of the portions, lining them up in order. While making the paus, fill steamer pot with water and bring to the boil. Roll the first rolled portion dough out into a circle and fill with a tablespoon of cooled filling. Pleat the circle up and seal well.(i roll the circle bigger, so that i can have more dough on top of pau. I find that more dough is good for the pau to smile. Remove the last pinch from the top). Put a piece of paper at the base of pau and leave in a steamer rack, covered with a damp cloth while you prepare another 6 more paus. Make sure water is in a rolling boil before putting the steamer rack with the prepared paus to steam for 10 minutes(if you are making bigger paus, then steaming time will be longer). Continue to wrap paus with the char siew filling and steam. These paus cannot be consumed yet as they stink from the ammonium bicarbonate. A second steaming of 10 minutes is required to allow the ammonium to dissipate. Enjoy the paus warm. Serves Read More... Soak the dried conch, dried scallops until they are reconstituted. Soak all the mushrooms. Put chicken pieces in a pot and cover with enough water to cover the chicken pieces, bring to the boil and continue to boil until all the scums float to the top. Turn off heat and discard the scumpy water and wash the chicken pieces with cold water. Return clean chicken pieces to the pressure cooker, add in the reconstituted conch, scallops, mushrooms, wolfberries, yuk chuk and enough water to cover the ingredients. Close the lid of pressure cooker and when pressure builds up to 15 lb, reduce heat to maintain pressure for 45 minutes. Release pressure before opening lid of pressure cooker. Adding more hot water(according to how many servings you need) to the soup and bring back to the boil. Using a gravy separator, remove the oil from the soup. Serve soup while it is hot. Read More... Mix pork with all the seasonings, then place the salted fish on top and spread the julienned ginger on top of prepared dish. Steam until cooked in a steamer or put on top of the rice before rice cooker's function turns to 'keep warm'. Enjoy with white rice. Serves Read More...


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