肉末雪里红 Pickled Mustard Green stir-fried with minced pork

Ingredients:

300 g            Pickled Mustard Green (soak for 2 to 3 hours, washed, drained and chopped)
300 g            Minced Pork (marinated with ShaoHsing cooking wine, soy sauce, pepper, 1 tbs of thick corn starch water mixture to tenderize the meat)
   5 cloves     Minced Garlic
   1 no          Chopped Red Chili or Chili Padi
   1 tsp         Sugar
   1 tsp         Sesame Oil

Method:

1)  Squeeze the excess water from chopped pickled mustard green or a heated pan and stir to bring out the excess moisture in it until fragrant.
2)  Heat oil saute the minced garlic till fragrant.
3)  Then add marinated minced pork, stir constantly for a minute and half until fragrant, break the lumps if necessary.
4)  You can splash a bit of water or cooking wine on the outer circle of the pork and bring off the brown bit on the bottom of the pan (if not using a non-sticky pan.).
5)  Add in cooked pickled mustard green, chopped red chili and stir-fry everything together for 1 more minute.
6)  Add in  sugar to taste.
7)  Finish with 1 tsp of sesame oil.

Chicken & Mushroom Rice In Rice Cooker

Ingredients:
1/2 no               Chicken - wash, pat dry & cut in pieces
                         (marinade chicken soy sauce, dark soy sauce, pepper, sugar, sesame oil & rice wine)

      1 tbsp             Minced Garlic
      1 tbsp             Minced Ginger
      1 small bowl   Chinese Sausage cut in pieces
      5 nos              Dry Mushroom (Soak, wash & cut in slices)
      3 stalks           Chopped Scallion
      3 cups            Rice
3 1/2 cups            Water

Method:
  1)  Wash rice put in rice cooker, top with sliced Chinese sausage.
  2)  Add in water & cook it.
  3)  Heat oil, saute the minced garlic & minced ginger.
  4)  Add in sliced mushroom, continuous to stir-fry for 1 minutes.
  5)  Add in marinated chicken to stir-fry together with all ingredients.
  6)  Pour in some water & bring to boil.
  7)  Boil the chicken till sauce thicken.
  8)  Once rice cooked, add all the chicken into it & cover.
  9)  Let it stand for 15 minutes.
10)  Serve with red chili in soy sauce.

火腿奶酪面包Ham & Cheese Bun

Ingredients:

270 g          Bread Flour
  30 g          Cake Flour
150 ml        Milk
  30 g          Butter
    1 no        Egg ( 50 g)
  30 g          Sugar
 1/8 tsp       Salt
 1/2 tsp       Yeast

Filling :
 4 slices       Cooked Ham (Cut into 2 pieces each)
 4 slices       Cheese           (Cut into 4 strips each)
 2 stalks       Parsley           (Finely chopped)
 1 no            Egg                (Lightly beaten)

According to your bread machine & start the dough process.

After the dough finished rise in the bread machined, please refer to the below picture 5 to 18.
Please refer to above picture.
Bake at preheat oven at 170 C for 18 to 20 minutes.
Or till golden brown in color.


   

Avocado Milk Drink

Ingredients :
Avocado
Fresh Milk
Honey
Ice Cubes

Blend all the above ingredients in a blender.
Served it.

Ham Sandwich

Ingredients :

2 slices              Bread
1 tbsp               Plain Yogurt, Mayonnaise or Butter
2 pcs/slices       Green Salad, Cucumber and / or Tomatoes
1 slice               Cook Ham

Spread yogurt, mayonnaise or butter onto the breads.
Place green salad, cucumber and / or tomatoes on top of a slice of bread.
Top with a slice of ham & place green salad, cucumber and / or tomatoes on top of ham.
Last, place a piece of bread on to of veg.
Cut into half & served it.

Red Bead Steamed Pau

Ingredients:

For the Tangzhong starter:

2 1/2 tbsp/25 g pau flour

125 ml water

For the pau

All the Tangzhong starter

240 ml water(do not use all, leave 2 tbsp for adjustment - you might have to use more than this amount)

5 tbsp sugar

2 tbsp shortening (I use 2 tbsp oil)

1 ¼ tsp double action baking powder

3 1/2 cups/480 - 500 gms pau flour

1 ½ tsp instant yeast.

FILLING:

Your Choice

Method:

For the Tangzhong Starter:

1)  Measure 125 ml tap water in a glass measuring pyrex jug and whisk in 2 1/2 tbsp pau flour until there is no lumps.

2)  Microwave on high for 30 seconds ( 20 seconds - if you are having a higher wattage microwave).

3)  Stir well and  continue to microwave on high for another 30 seconds - stirring after every 10 seconds to      get the roux to a temperature of about 65 c/150f.

For pau:

  1)  Put all the ingredients into the bread machine bowl starting with the list above accordingly, starting with      the starter and ending with the yeast on top of the flour.

  2)  Choose the dough function on the bread machine and press start.

  3)  In the initial stage of kneading, check if the dough is binding, add the remaining 2 tbsp of water or add      more if necessary.

  4)  Do not add too much as if the dough is too soft, the pau will not have a nice shape.

  5)  Prepare the filling while the bread machine is having all the fun.

  6)  When the fun is over in about 1 1/2 hour, the bread machine will beep and you can start shaping the paus.

  7)  Cut into equal portions and roll all the portions into a very thin circle before wrapping in filling.

  8)  Wrap the first circle and so forth.

  9)  Let it rise for 20 minutes.

10)  Heat up the steamer and when water is rolling hot, steam small buns for 7 - 8 minutes and big ones for 12 - 15 minutes.