Category Archives: Chinese food recipe

See Pan

See Pan recipes

See Pan

Ingredients:
300g plain flour
75g glutinous rice flour
150g castor sugar
1 tbsp instant dry yeast
A few drops rose pink colouring
250g ml

2 tbsp oil
3 tbsp oil (for rubbing onto hand during shaping)

Chinese White Sugar Cake (Pak Tong Koh)

Chinese White Sugar Cake (Pak Tong Koh)

Chinese White Sugar Cake (Pak Tong Koh)

Ingredients A:
1tbsp yeast
100g cooked rice
1tbsp sugar

Ingredients B:
350 ml water
230g sugar
3 pcs pandan leaves

Ingredients C:
250g rice flour
200ml water

Ingredients D:
1½tbsp oil
1tsp double action baking powder

Teochew Spiral Yam Moon Cake

Teochew Spiral Yam Moon Cake recipes

Teochew Spiral Yam Moon Cake

Filling :
1000g yam
350g fine sugar
100g fried onion oil
200g peanut oil
100g dried shrimps
15 salted egg yolks (steamed)

Ingredients A (water dough):
450g flour
70g shortening
100g genuine peanut oil
1 tbsp syrup
220g water
½ tbsp lime juice

Ingredients B (oil dough):
300g flour , 200g shortening

Ingredients C :
Half a wok of hot oil, for frying

Red Bean Alkaline Dumpling

Red Bean Alkaline Dumpling recipes

Red Bean Alkaline Dumpling

Ingredients:
500g glutinous rice (rinsed and soaked for at least 4 hours)
1¼ tsp alkaline water (kan sui)
Dried bamboo leaves (boiled till soft, clean and wiped dry)

Red bean paste filling:
250g red beans (washed and soaked overnight)
200g castor sugar
150ml oil

Sa Qi Ma

Sa Qi Ma recipe

Sa Qi Ma

Ingredients:
400g plain flour
3 eggs
¼ tsp ammonia bicarbonate

Syrup:
300g sugar
1 tbsp maltose
150g water
1 tsp lemon juice

Soon Kueh

Soon Kueh

Filling:

Ingredient A:
4 garlic (chopped)
4 onion (chopped)
50g dried shrimps (soaked in water to soften, chopped)
4 mushrooms (soft in water to soften, shred)
500g turnip (peeled, shred)

Ingredient B: (mixed all)
½ tsp black soy sauce
1 tbsp oyster sauce
half cube chicken stock cubes
½ tsp pepper
250ml water

Skin:

Ingredient A:
Water: 200g
Salt: ½ tsp
Onion oil: 2 tbsp

Ingredient B: (sifted)
100g rice flour
75g tapioca flour

* reserve ½ bowl onion oil  *

Chinese Rice Dumpling (Bak Zhang)

Chinese Rice Dumpling (Bak Zhang) recipe

Ingredients:
1 kg glutinous rice (soaked 1 hour then washed and drained well)
Bamboo leaves and raffia string for wrapping

Filing:
400g belly pork (remove skin & cut into cubes )
150g dried mushrooms
200g dried chestnuts ( soak in boiling water for 1 hour and remove skin)
10 salted egg yolks
100g dried shrimps (soak in warm water)
100g mung beans (soak in boiling water for 1 hour, drain and add a pinch of salt and mix well)
2 tsp chicken stock granules

Seasoning:
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
½ tsp pepper
3 tsp dark soy sauce

Others ingredients:
2-3 tbsp oil
3 cloves garlic – chopped finely
6 shallots – sliced thinly

Alkaline Dumpling

Alkaline Dumpling (Kee Chang) Recipe

Ingredients:

400g glutinous rice
1 tbsp alkaline water
38-40 bamboo leaves (washed and soaked for several hours)
Dried China grass or hempstring (soaked)
Palm sugar syrup

300g palm sugar (gula melaka)
370ml water
2 screwpine leaves (knotted)

Fried Wontons

Fried Wontons

Ingredients:

1/2 lb minced pork
12 bay scallops (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 egg (lightly beaten)
2 sprigs of coriander (chopped)
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of fish sauce
A few dashes of white pepper powder
Salt to taste
Oil for deep frying

Blog Widget by LinkWithin