siew mai

I decided to make siew mai today since I had nothing to do & I needed to update my blog as well.. haha.. anyway, my mum taught me how to make this and I think the most challenging part is the wrapping part.. so knowing I cant wrap the siew mai properly, I used a small "container" or like a "cap" to put the dimsum wrapper on it and put the fillings inside so it would have a shape of a siew mai..

You need..

-prawn (minced)

-minced chicken or pork

-salt & pepper to taste

- chopped mushroom

-chopped carrots (for decor)

- Wantan wrappers

1. Mix prawn, minced meat, mushroom, salt & pepper

2. Place wrapper on the cap

3. Wrap mixture and take 1 tsp of filling into the wrapper. Add a bit of carrot on top of siew mai for decoration..

4. Take the siew mai out, arrange and prepare for steaming

5. Steam for 10-12 mins or until cooked. Ready to serve

Simple Wantan

Mince pork
Prawn paste
Light soy sauce & pepper
Sesame oil
Spring onions

1. add minced pork, prawn & seasonings
2. wrap them in wantan skin. fill it on the skin, then fold so it becomes a triangle. Then bring one end and the other end using water.
3. boil water then add wantan. Remove aside
4. boil water separately, add sesame oil, salt, pepper, throw the wantan back in. ready to serve with spring onions.

Simple chicken curry

This is a very simple chicken curry. I tried it once and it tastes not too bad..


chicken
curry paste
rempah spices (in a pack)
potatoes
coconut milk
pounded garlic, onion, ginger
1. heat wok, fry the spices then pounded ingredient,
2. add chicken & potatoes
3. add curry paste (curry powder + water)
4. let it simmer under low heat.
5. add salt to taste. Then add coconut milk
6. continue simmering until cooked.

Simple dendeng

I learnt this recipe many years ago from my uncle's maid.. it has been ages since I cooked this, I hope this recipe's right..


Beef (thick pieces)
Pounded Garlic, onion, ginger
Green chillies

1. heat pot, fry pounded ingredients
2. when fragrant, add water & beef
3. simmer slowly for at least an hour..
4. add salt to taste
5. once cooked, remove aside, slice beef (slices should be thin as it will be pounded later)
6. pound meat until becomes flat
7. heat wok, add green chillis, add beef & stir
8. add salt accordingly. Ready to serve

Fried rice Adabi style

Everybody likes fried rice, I learnt this when I was in uni, I stayed with 2 Malay friends, and this is what they would make for lunch/dinner.. I remember frying this at our house at Riam during the weekends.. and the grocery shop is a few steps away from home.. those were the days...


Chopped long beans
Overnight rice
Adabi nasi goreng packet
Egg
Prawn, chicken slices

1. heat wok, fry egg (scrambled style)
2. add adabi nasi goreng packet, add chopped beans
3. add prawn & chicken
4. add rice. Keep stirring as rice can stick to the wok.
5. ready to serve. Need not salt in this dish as adabi packet is tasty enough.

Seafood fried glass vermicelli (tang hun)

I love tang hun (glass vermicelli), I have like 4 times a week..Its light and I like to cook it in a soupy style, sometimes I like to fry it during the weekends..Here's what u need..


Seafood of your choice (fish, prawn, squid)
Tang hun
Carrots shredded
Cabbage shredded
Pork slices
Egg
Light soy sauce
1. Soak tang hun in water
2. heat wok, fry egg (scrambled style). Add seafood, pork & vege
3. add tang hun
4. add light soy sauce. Stir until cook. If wok is too dry, tanghun may stick on the wok. Add a little bit of water and keep stirring. Eventually the water will vaporize. So, less oil added to the tang hun. Ready to serve.

Kueh makmur

This is also known as kueh momo (thats what the chinese call it..hehe).. I would make these every year before cny and its always a hit among the visitors..

Wheatflour (sifted)
Icing sugar
Ghee
Salt to taste

1. preheat oven, 180 deg C.
2. mix wheatflour & ghee. Shape until dough is formed. If the mixture is too “wet”, add flour as there may be too much ghee. If the dough is too dry and hard to shape, add more flour.
3. at the same time, add salt to taste. Not too much, a little pinch will do just to get that salty taste.
4. shape into balls. Bake for 20mins, or until base is brownish.
5. while hot, coat with icing sugar. Ready to serve.