Sunday, January 24, 2021

Pan Fried Steamed Buns

This is one of the best pan fried steamed bun I have made this far. Easy to make and lips snacking good. Dough is easy to handle and I managed to stuff in as much fillings as possible. I have learned how to stuff more fillings and not break the dough skin during this pandemic time. Fillings is important if you want the bun to taste good.  I like buns packed with lots of fillings.

 Fire must be on medium low
so that it gets cook thru without
 burning the sesame seeds

For more fillings....
the trick is to use the thumb
to push the fillings down 
as we pleat the skin

after pleating ,lightly brush water
 on surface and then pressed on the sesame seeds
The sesame seeds coating on the 
top surface is evenly done

My pleating technique
has improved 😝

Fillings consists of
Tofu puffs, carrots, chives
and minced meat. Seasonings 
are garlic and oyster sauce and white pepper.

Dough skin ingredients
240 gms AP Flour
3 Tsps sugar
1tsp instant yeast
2/3cup warm milk or water
pinch of salt
1tsp oil

Fillings of your choice

1. Mix sugar, yeast and warm milk together till well combined. Add in flour, salt and oil. Knead together till smooth. 2.Leave to rest for an hour or till it doubled in size. Divide proofed dough into 14 equal portions.  Roll into round balls. Rest dough for 15mins. 
3. Flatten ball and roll into into a circular bun wrapper. Place one or two spoonfuls of  fillings in center and pleats to seal. Flatten the bun and apply water to top surface, pressed on sesame seeds. 4. Place the sesame seeds coated side on bottom of a non stick pan . Under medium heat cook till sesame seeds has turn slightly brown. Flip all the buns over and add 1/2 cup water onto pan. Cover with lid and cook until all the water has evaporated . Serve hot.

Monday, January 18, 2021

Angkoo Kuih

We had Nyonya Angkoo Kuih for breakfast this morning. So blessed because all these are homemade by myself. I learned how to make these cuties during the 2nd phase of MCO. And it is so convenient to have banana plant in my lil space 😁

And I also managed to get the extra depth mold during MCO time from Penang . 2020 is a year when I first learned to purchase things online 😂  I want to thank Sonia of Nasi Lemak Lover for sharing the recipe. Love this Angkoo Kuih skin with sweet potato. For the filling,I added crispy fried shallots oil to the mung bean paste and reduced the sugar slightly. Turned out so good. A keeper for sure.

Natural color from the orangey sweet potato. I managed to get the color right this time with no added food color. My hubby famous line " what's there to eat ?"🤦 So now he can have these for breakfast, for snack or supper 😝

love the extra depth of the Angkoo kuih

More fillings 😁 

I am impressed with the 
sharp imprint

 Bought the mold from Penang
Depth of mold is 2cm

 Love the natural orangey color
from the orange sweet potato

Click below for Recipe Link

Friday, January 15, 2021

Chives Crystal Dumpling

Chives Crystal Dumplings from's been a while since I last made these delectable dim sum item at home. I think it was during the first phase of  MCO that I learned to make them. Today I made them for our tea snack. Tedious but worth the effort. We love eating and homemade ones are just as good if you get the right skin dough recipe. I still need to perfect the pleating. The skin is soft and crystal clear , filling is tasty too . #stayhome and #staysafe. Have mercy for the frontliners 🙏

the dumpling skin is soft

steam for 5 to 6 mins on preboiling steamer


Dough for the dumpling skin

110gm wheat Starch
15gm tapioca flour
1tsp sugar
1/4tsp salt
1tsp oil
185 ml hot boiling water

Mix all dry ingredients together in a mixing bowl. Slowly in the hot water till dough turns translucent. Add in oil . And knead till smooth. Rest dough for 15 mins. Divide dough into 2 portions. Cover one portion to prevent drying. Roll one portion into a long log. Divide into 16 balls, each about 8 to 9 gms. Flatten each ball with rolling pin to a round thin disc. It's ready for filling and pleating.
Once all the dumplings are ready , place them on a greased steaming plate and steam over preboiling steamer for 5 to 6 mins . Medium low heat is required for steaming the dumplings.

Thursday, January 14, 2021

Nokdu-juk /Korean Mung Bean Porridge

Korean Mung Bean Porridge is what I have been wanting to cook for some time. Watching kdrama has great influence in my daily cooking. Finally, I cooked it for our breakfast.  Simple to whip up, has a mild smooth texture, has a nutting flavour and filling at the same time. Nutrients packed and easy for the stomach and great for people who are not feeling well. I used Maangchi recipe and it turned out great. A keeper for sure. Tasty and delicious as a stand alone meal.

Smooth, nutty and filling
I used short grain rice and split
Mung beans for this porridge
Korean sesame seed oil is best for this porridge, has a stronger fragrance

Recipe taken from Maangchi

Tuesday, January 12, 2021

Gimbap/Korean Rice Roll


Dinner is Gimbap...I used whatever ingredients that I have at home for the fillings. Gimbap is a very versatile Korean rice roll because you can use any ingredients as fillings. I learned to roll gimbap a year ago and since then have enjoy eating them. All thanks to watching kdrama 😅 The gimbap I made tonight is a very complete meal. We have sauteed beef slices, flavoured spinach, egg Crepe, Korean Fish Cake, Crab Flavoured Filament Stick as fillings. Pickled ginger, wasabi , flavoured soy sauce are great accompaniment for gimbap.  

Sunday, January 10, 2021

Homemade Fresh Pasta

Homemade Fresh Pasta for dinner. Fettuccine for me and Tagliolini for the Meat Eater. Made a simple tomato herb sauce with added processed sausages for the meat eater sake 😝 Hearty meal on a rainy night. Tonight will be watching Netflix 'Marriage Contract' by Lee Seo Jin 👍good storyline. I am hooked😆

Pasta Dough Recipe by Gennaro :

150gm '00' Flour

50gm Semolina flour

2 eggs

Friday, January 8, 2021

How To Freeze Lemon

When I have a surplus of lemons , this is what I do. Sliced them up and freeze them for further use. Into my tea, into my Gin and of course in my cooking. These will last me for a few months. Thanks to my Piggy Cousin who has gifted me so many lemons . My blessings indeed 😇

Slice them into the thickness you needed, then pack the slices into individual small plastic bag. Stack them neatly in container, then freeze them. In this manner you can keep the lemon for months.

Saturday, January 2, 2021

Roast Pork Belly

Dinner was late because we were waiting for this piece of Roast Pork Belly to cool down . I didn't follow the usual step of dehydrating the skin over night in the fridge as it was a last minute thing 😝 Thank God ,the skin was porous and crunchy, meat was tender and juicy. So yumm. I won't stand in the long queue, shoulder to shoulder for the famous roast pork . People forgets easily. It is pandemic time! 

As this is a last minute thing, I scored the skin and poke the whole surface as much as I can. Rub the surface skin with vinegar and salt and left it to dehyderate in the air con room for 4 hours. The meat part, I seasoned with garlic powder and salt and chinese 5 spice powder. Roast at 230c for the first 20 mins and further roast at 259c for the next 50mins till you see the skin has crackles and turned golden brown. Rest the roast pork for at least 15 mins before cutting. 

The skin turned out great, porous and crunchy, meat was tender and juicy.

HAPPY 2021 to all.

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