CRISPY MEAT FLOSS

Got this recipe from a housewife at the market. She was kind enough to share how she made meat floss.

CRISPY MEAT  FLOSS

Ingredients

1kg of meat

6tbsp soya sauce

4 tbsp cooking wine

1tbsp fish sauce

1tsp pepper

1tbsp sugar

(Add more sugar if you like it sweet)

主料

肉1公斤

6tbsp醬油

4湯匙料酒

1湯匙魚露

1茶匙辣椒

1湯匙糖

Method

Put all the ingredients in a slow cooker and cook for four hours until the meat become very soft.

Take out the meat and shred it until fine.

Transfer the meat into the airfryer and let it fry for 30 minutes.

If you dont have a airfryer use the kuali/wok to do it.

You can also do this in a bread maker but i do not know which function to set as i do not possess one.

方法

把所有的成分在慢燉鍋，煮四個小時，直到肉變軟。

取出肉切絲。

轉移到airfryer，讓它抄30分鐘。

如果你沒有airfryer，使用kuali /炒鍋做。

您也可以用麵包機，但我不知道是哪個函數來設置，因為我沒有麵包機.

    

    This actifryer is an excellent utensil to make meat floss.

After 30 minutes of frying you get this.

 For 1kg of meat you get 180 g of meat floss. Very little right?Do you think you want to do it if you were to do it manually?I will not do it ...You need to have a strong bicep to get it done hehe...

This meat floss is not as fluffy as the store bought but it is crispy.

 Hope you like my post today. Happy cooking and enjoy eating.

From Kim.......😍

Crystal Prawn Dumpling @ Har Gao

I finally got the correct or rather the texture I want for this crystal prawn dumpling @Har Gao which was  soft with thin and translucent crystal skin. The first time I did this the skin was thick and leathery.  This time I used equal amount of wheat starch to tapioca flour . The ratio of flour to water is: 1:1:3.

CRYSTAL PRAWN DUMPLING. @Har Gao

Ingredients

For the skin

100 g wheat starch.(tang mien fun)

100 g tapioca flour

300 ml water

1/2tsp salt

3 tbsp oil

皮的主料

100克小麥澱粉

100克木薯粉

300毫升水

1/2茶匙鹽

3湯匙油

For the filling

300 g prawns

2 tbsp chopped bamboo shoot

1tsp chopped garlic

1tsp chopped ginger

1tbsp chopped spring onion 

1tbsp corn starch

Salt and pepper to taste

蝦餡

300克蝦

2湯匙切碎的竹筍

1茶匙蒜茸

1茶匙薑末

1湯匙蔥花

1湯匙玉米澱粉

鹽和胡椒

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Method

For the filling

1. Peel and wash prawns. Slightly chop the prawns.

2. Chop bamboo shoot ,garlic and ginger.

3. Mix chopped prawn , garlic, ginger, corn starch salt and pepper together .

4. Keep mixture in the fridge.

For the skin

1. Mix mix wheat starch, tapioca starch and salt together in a mixing bowl.

2. Pour 300 ml of boiling water into the flour mixture. Stir until combine to form a dough.

3. Cover and leave aside for 10 minutes.

4. Add in oil and knead into a smooth dough.

5. Cover and rest the dough for another 10 minutes

To assemble

1. Divide dough into 5g each( I did small one). Flatten the dough with rolling pin.

2. Wrap up filling and seal up.

3. Arrange dumplings on a grease steamer and steam for 7 minutes.

4. Brush dumplings with garlic oil while dumplings ate still hot.

5. Serve with chilli sauce.

 Making the Har Gao skin

 The filling

  To assemble the dumpling

    The steamed Har Gao 

    Brush with garlic oil while still hot.

  

   

  

  Nice with chilli sauce.

 Hope you like my post today.

 Happy cooking and enjoy eating.

 From Kim.....

KAM HEONG LALA(spicy stir-fry clams)

I like seafood cooked in 'Kam Heong' style. 'Kam Heong' literally means golden fragrant. The main ingredients that made this dish its unique taste are curry leaves,chillies, dried shrimps and soy bean paste. The aroma of curry leaves and curry powder  really stand out in this dish. I bought 1kg for $4 this morning so it is economical to cook this dish at home.

KAM HEONG LALA(spicy stir-fry clams)

Ingredients

1 kg of lala (clams)

2 red chillies ( use bird's eye chillies if you want it super spicy hot)

4 shallots

4 pips of garlic

3 slices of ginger

2 tbsp of dried shrimps 

1tbsp of soy bean paste

1tbsp of curry powder

1 tsp of sugar

5 sprigs of Curry leaves

 Methods

1. Wash and soak clams for 1 hour. Drain.

2. Blanch clams in boiling water. Drain.

3. Pound chillies, shallots, garlic, ginger and dried shrimp. Mix in soy bean paste and curry powder.

4. Heat up 2tbsp of oil in a wok. Fry the curry leaves and pounded ingredient until aromatic.

5. Add in the clams.Stir fry for 5 minutes and it is done.

6. Dish up and serve.

*I did not add in salt as the soy bean paste is saltish.

   Pound these..

 

  Soy bean paste

  

  

    Add soy bean paste into pounded ingredients

   

 Curry leaves

  

 The blanched clams

                       +

  

                             =

 

  Happy cooking and enjoy eating.

  Cheers and have a nice day.

   From Kim .....

    

     

   

STEAMED TOFU

How do you normally cook your tofu? There are many ways to cook tofu. You can deep fry it, make soup,braise it and steam it. Today I am going to share this mix vegetables steamed tofu.

STEAMED TOFU

Ingredient 

3 pieces soft tofu

3 eggs

3 tbsp chopped prawn

2 tbsp chopped dried shrimps

2 tbsp chopped spring onion

2 tbsp chopped carrot

2 tbsp sweet corn

1 tbsp chopped chillies

1 tbsp chopped garlic

4 tbsp corn starch

1 tsp sesame oil

1 tsp salt

1/2 tsp pepper

1 cucumber for garnishing

Method

1. Mash the tofu. Add in the eggs and mix well.

2. Add in all the chopped ingredients ,corn starch and the seasoning.Mix well.

3. Oil the muffin tin.

4. Fill muffin tin with tofu mixture.

5. Steam for 15 minutes or until cook.

6. Remove tofu from muffin tin and serve.

   Chopped ingredients

    

    Mash the tofu

    

    Add in eggs

  Add in chopped ingredients

  

  Scoop mixture into muffin tin

  

  Steam

  

   The ready tofu... Serve in which ever way you want.

   

  

     Happy cooking.... And have a nice day.

     From Kim..

 

CHICKEN AND ZUCCHINI ROLLS

Don't know what to cook with the chicken thigh you bought? Why not try this simple baked chicken and zucchini rolls.

CHICKEN AND ZUCCHINI ROLLS

Ingredients

3 chicken thigh (deboned)

1 zucchini

1 carrot

Marinate ingredients

2 tbsp curry powder

2 tbsp soya sauce

2 tbsp Lea & Perrin sauce

1 tbsp garlic powder

Dipping sauce

2 tbsp mayonnaise 

1 tbsp chopped zucchini

1 tbsp chopped carrot

Honey for glazing

Methods

1. Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

2. Cut zucchini into long strips  and julienne the carrot.

3. Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini. Roll up the chicken thigh and secure with toothpicks.

4. Place the the rolls in a baking dish.(Brush some oil on the baking dish).

5. Bake in the preheated oven for 30 minutes. Baste with honey half way through the baking time.

6. Prepare the dipping sauce by mixing 2 tbsp of mayonnaise with 1 tbsp of chopped zucchini and 

    carrot.

   Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

  

    Cut zucchini into long strips  and julienne the carrot.

 

   

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Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini

   

    Roll up the chicken thigh and secure with toothpicks.

    

    Brush some oil on a baking dish

    

   

    Bake for 30 minutes

   Baste with some honey after 15 minutes of baking

  

  

    Prepare the sauce

    

    Chopped zucchini and carrot

    Stir in 2 tbsp of mayonnaise 

   The dipping sauce is ready

   

  After 30 minutes.....

   Remove toothpick before cutting ...

  

   

   Decorate in whatever way you want

   Serve with dipping sauce or chillie sauce.

    

  

  

   

  Hope you like my post today. Happy cooking and enjoy eating.

   From Kim....