Glutinous Rice

Hi, i'm back.......

Well, back to my kitchen again after long 'Holiday'..

Too many recipes to try on and i chose to start with today's topic.

As a cantaonese, our family love this traditional Tim Sum snack made from G. rice. I like anything which made out of it like Bak Chang, Law mai Kai, Lotus leaf rice, thai mango rice pudding etc.

I followed to this recipe http://jodelibakery.netfirms.com/ but made a little modification.

I mixed all the stir fry ingredients with the uncooked rice and then steam it at 1 time and also replaced the chicken granules with 1/2 tsp of salt.

The rice is really smells good with all the chinese sausage and mushroom when it's cooked piping hot from the wok. You can add any topping as you wants depend on your preferrance. With topping of deep fried shallots, braised peanuts & spring onions, i can't wait to finish it off.

Steam Taro Cake (Wu Tow Ko)

Picture of a taro

Finished Product: Steam Taro Cake

Managed to get fresh Taro (Yam) from Wet market today and decide to make this as it's one of my favourites food.

Taro cake (wu tow ko) is a very popular Chinese breakfast or snack dish where you can found in the morning markets food centre and dim sum resturants.

Main ingredients are Taro, rice flour and dried prawns, preserved meat(Lap Cheong), mushroom and garnish with shallots, red chili and parley.

They're normally serve in pan fried or steam version and goes well with sweet soy or chili sauce.

Here's the link:-

STEAMED YAM CAKE (HONG KONG STYLE)

http://jodelibakery.netfirms.com/

Carrot cake aka Chai Tau Kueh

Made carrot cake aka Chai Tau Kueh today using Florence's recipe..

Since CNY is coming and yearn to try it out since we like to eat very much.

It's Hong Kong style unlike those that we have at Kopitim.

I've added additional ingredient : grated carrots inorder to lighten up the colours.

Texture is soft and it can be eaten in plain after steaming or

fried them with eggs & lots of garlic.

Vedict:

Hmm..tasted a bit sweet & has little bitterness..not sure why..

Home made Pau

Red Bean Pau

Char Siew Pau

Recent bakes on Pau,

I have always like to eat Pau especially when young.

My dad always buy dim sum when he got his wages and i like Pau the most..and my grandma also can made good Pau where she learnt it from her Old friend who run a Pau Shop in old days. Too bad, i did not get her recipe and she's gone now. I will always remember the taste ..Po Po.

Now, I wanted to do some home made ones and tried Zu's recipe.

Instead of Vegi, i used Char siew as it's easier to prepare.

http://quickneasytreats.blogspot.com/2006/08/vegetable-curry-pau.html

It's fluffy & soft as what she said. It's similiar to those sell at Coffee shop.

I & my mum ate 2 at 1 Go when they're piping hot from the streamer.

It's the short cut recipe to those needs 3 or 7 days dough proofing.

This is defintely a keeper.