Yao Mak with Fermented Bean Curd

Yao Mak or Romanien Lettuce is one of my favourite vegetables. One of the way to cook this vegetable was to stir-fry it with fermented bean curd. This dish is very appetising and goes well with rice.

Ingredients

2 tbsp oil

1/2 tbsp chopped garlic

3 pieces of fermented bean curd

1 tsp chopped chilli padi (optional)

500g Yao Mak

Seasoning

1 tsp oyster sauce

1/2 tsp sugar

1/2 tbsp light soya sauce

Methods

1. Heat up oil, saute chopped garlic until fragrant. Add in fermented bean curds, chilli padi and stir well.
2. Add in Yao Mak, seasoning and stir-fry at high heat until cooked. Dish up and serve hot.

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Honey Sauce Chicken and Potatoes

Its been quite some time since I had last cooked due to some reason that I shall not disclosed here. Hmm, been looking at my kitchen and I found this pre-mix sauce that I had bought for a long time. So, I had bought some chicken thigh to make this dish. Since I had a few potatoes lying around in the kitchen as well, I decided to use it as well. Two words to describe this dish, SIMPLE and DELICIOUS!

Ingredients

700g chicken thigh

3 potato, sliced

1 pack of pre-mix honey sauce

Methods

1. Deep fry the chicken thighs till brown. Set aside.
2. Deep fry potatoes slices. Set aside.
3. Pour in the honey sauce and 100ml of water into the wok. Stir till the sauce its well mixed and add in the chicken and potatoes. Let it simmer for 2 minutes. Dish up and serve hot.

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Fresh Mushrooms and Chicken Pau

Today, I am trying a recipe of Pau from a cookbook on Dim Sum that I had bought from a bookstore recently. The filling are easy to prepare but the real challenge comes in when I am wrapping the filling to form the shape of Pau. It is not an easy task for me at all. Guess, I am not those ones who are gifted with a pair of skillful hands. Since my time are kinda limited, I had opted for the Quick Dough for making the skin for the Pau which I felt that is kinda hard after the Pau had been steamed. Therefore, I'll be using other recipe for the skin during my next round of making Pau.

Ingredients

Skin

500g self-raising flour, sifted

1/2 tsp salt

100g castor sugar

3 egg whites

1 tsp white vinegar

3 tbsp shortening

100ml fresh milk/ water

Filling

300g chicken meat, sliced

100g fresh mushrooms, sliced and blanched

1 pair of chinese sausages, steamed and sliced

2 tbsp diced spring onion (I didnt used since I don't fancy it)

Seasoning

1 tsp salt

3 tsp castor sugar

1/2 tbsp oyster sauce

t tsp chicken stock granules

1 tsp sesame oil

1/4 tsp pepper

2 tbsp corn flour

1 tbsp oil

Methods

For the skin

1. Mix all the ingredients together and knead into a smooth and pliable dough.
2. Cover with a wet cloth and allow dough to rest for 30 minutes before shaping.
3. Divide dough into 24 portions and shape into balls.

For the filling

1. Mix chicken meat with the seasoning, add all the rest of the ingredients in and mix well.
2. Lastly add corn flour and oil. Divide into 24 portions.
3. Flatten the skin and wrap filling in the shape of a Pau. Steam over high heat for 15 minutes until cooked. Remove and serve hot.

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