Nam Yue Bao ( Bacon Rolls ) 南乳包

Nam Yue Bao ( Bacon Rolls ) 南乳包

Recipe source for the Nam Yue rolls :  Adapted from The Hong Kong Cookbook
Recipe source for Bao skin :  Blue key Pau flour

These nam yue bao can be easily bought from the shops around the place I stay, but it is so satisfying to my sense of achievement to make them at home. It is even more satisfying when the bao turned out excellently. It is little wonder that we have such a large community of like-minded food bloggers who all love to cook and share!

Ingredients

350g pork belly, cut into 8 pieces about 1 cm thick
4 eggs, hard-boiled and with shells removed
30g shallots, sliced
2 tbsp cooking oil

Seasoning

1 1/2 cubes of nam yue
1/2 tbsp shao hsing wine
500ml water
2 tsp sugar
1 tsp black soya sauce
1 tsp oyster sauce
1/4 tsp five-spice powder

To cook the nam yue rolls

1.  Heat 2 tbsp oil in a wok and saute the sliced shallots until fragrant.
2.  Add in the pork slices and fry until colour changes. Add in seasoning and hard-boiled eggs and bring to a boil. Once it boils, reduce to small flame and allow to simmer for 30 minutes or until the pork slices are tender.
3.  Dish up and set aside to cool.
4.  Cut the eggs into halves. 

 The pork belly and eggs ready for assembling

Ingredients for bao skin

330g bao flour
1 tsp yeast
180ml water
50g sugar
1 tsp double-action baking powder
25g shortening

To make the bao skin

1. Combine the bao flour, sugar, double-action baking powder and shortening in a mixing bowl. Mix in the yeast and water. Whisk until the the ingredients form into a smooth dough.
2.  Place into a big bowl and cover the bowl with cling film. Allow it to proof for about 30 minutes or until double in size.

To assemble the bao

1.  Punch down the bao dough and divide the dough into 8 equal portions.
2.. Roll out one portion into an oval shape. Place one piece of pork belly in the middle of the rolled-out dough. Add half an egg on top of the pork belly.
3.  Fold in the two sides of the dough and place the bao on a piece of baking paper. 
4.  Repeat the process with the rest of the ingredients.
5.  Place the bao onto a steaming tray and allow to further proof for about 20 minutes.
4.  Steam the conventional way over boiling water for 10 minutes or in a steam oven.

 The wrapped-up nam yue bao set aside to proof

Fresh from the oven!

Closed-up view of the nam yue bao

Ready to be washed down with Chinese tea

I am linking this post to Best recipes for everyone #3 Oct 14 ~ Bun In My Hot Steamer
Hosted by Fion of XuanHom's Mom Kitchen Diary
 

I am also linking this post to Cook-Your-Book #17

Hosted by Joyce of Kitchen Flavours

Char Siu Pork Buns 叉烧包

Char Siu Pork Buns 叉烧包

Recipe source : Adapted from Feeding the Dragon : A Culinary Travelogue Through China


Char siu bun is a popular choice for Chinese breakfast. It is very convenient to buy pork buns from our local coffee shops and even from roadside vendors during the mornings and evenings. However, I tend to believe that the quality and taste of char siu buns sold at dim sum restaurants are better than those sold at coffee shops. And of course the flavours of pork buns from Hong Kong restaurants are even tastier!

I was very excited when I came across this recipe together with a few other popular dim sum recipes featuring popular foods of Hong Kong.

Ingredients For Dough

1/4 cup water                                            ( I used 3/4 cup water )
5 tbsp milk powder
2 1/4 cup flour
1/2 cup sugar                                             ( I used 1/4 cup sugar )
3 1/4 tsp baking powder
2 tbsp vegetable shortening, melted
1 tsp white vinegar
1 1/4 tsp yeast                                           ( I added 1 1/4 tsp yeast )

Method

1.  Combine water, milk and sugar in a small bowl.
2.  In a large bowl, combine flour, baking powder and stir well to combine.
3.  Slowly stir in the water mixture and when it is absorbed, stir in shortening and vinegar.
4.  Turn the dough out onto a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
5.  Cover with plastic wrap and let rest for 1 hour.
6.  Meanwhile, cut 10 pieces of grease-proof paper into 2-inches squares. ( original recipe divided the dough into 16 portions )

Ingredients For Filling

2 tbsp light soya sauce
2 tsp sugar
1 tsp black soy sauce
2 tsp honey
1 tbsp oyster          ( I used 1/2 tbsp oyster sauce )
1 tbsp vegetable oil
4 sprigs spring onions, white parts only, chopped
1 1/2 cups char siu or grilled pork cut into cubes (click here to learn how to make char siu)

Two pieces of home-made char siu
One piece is enough to make this batch of pork buns

 

Thickening Solution

1 tsp cornflour
1 tbsp water

Mix well together to form a solution.

Method

1.  Heat oil in wok over medium heat.
2.  Add in white parts of the spring onions and saute for 30 seconds.
3.  Add in char siu cubes and the sauce ingredients. Stir for 2 minutes to mix everything together.
4.  Add thickening solution and cook until most of the liquid has evaporated.
5.  Remove from heat and let cool.

Wrapping the bun

1.  Roll out a portion of dough into a circular disk.
2.  Add 1 tbsp of char siu filling.
3.  Gather the edges together to seal.
4.  Place bun on a piece of grease-proof paper.
5.  Repeat process with the rest of the ingredients.
6.  Arrange buns on steaming trays and steam for 15 minutes.

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Hong Kong Curry Fishballs 香港咖喱鱼蛋

  Hong Kong Curry Fishballs 香港咖喱鱼蛋

Recipe source :  Doris Choo @ Sumptuous Flavours

Curry fishball is a popular street food of Hong Kong. They are easily available from vendors along the streets. I remember my youngest son never seemed to get tired of eating them while we were in Hong Kong. He requested to buy curry fishballs every time we turned a street corner when he saw a vendor selling them. 

My son, YS, is most happy today when he saw me making these curry fishballs.  

Ingredients

20 home-made fishballs
2 tbsp curry powder
2 shallots, finely chopped
3 cloves garlic, finely chopped
2 tbsp cooking oil
2 chilli padi, pounded or finely chopped
3/4 bowl chicken stock
4 tbsp coconut milk
2 tsp sugar
1/2 salt
1/4 tsp pepper
Satay sticks ( optional )

 

Thickening Solution

1 tsp cornstarch
1 tbsp water

Mix together to form a thickening solution

Method

1.  Heat oil and fry the fishballs until golden. Remove and set aside.
2   Heat oil in a wok and saute the garlic and shallots and minced chilli until fragrant.
3.  Add curry powder, chicken stock and coconut milk and stir to blend the mixture.
4.  Add in salt, sugar and pepper. Adjust to taste.
5.  Add in the fried fishballs and stir well.
6.  Add thickening solution to the curry fishballs. Make sure the fishballs are well coated with curry paste.

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

 

Ginger Juice Egg White Pudding 姜汁炖奶

Ginger Juice Egg White Pudding 姜汁炖奶

Recipe source :  Y3K magazine, Issue No 26, 9/10 2005

This egg white pudding is a popular dessert in Hong Kong. It's a good pudding to eat on chilly days as it contains ginger juice which is good for warming the stomach. 

This is silky smooth and is very similar to soya bean milk custard or tau fu fah. It is rather easy to make at home. 

Ingredients

180ml full cream milk
1 tbsp sugar
A knob of old ginger to extract 1 1/2 tbsp ginger juice
2 fresh eggs , whites only

Ingredients to make ginger juice egg white pudding

Method

1.  Pound or grate ginger to extract 1 1/2 tbsp juice. Pour the ginger juice into a bowl and set aside.
2.  Place 180ml milk and sugar together. Stir till sugar is dissolved. Add in egg whites and beat lightly, strain through a sieve into a small pot. Heat over low heat. Keep stirring all the time till it comes to boiling point. Take if off the heat and pour this directly into the bowl with the ginger juice. Cover it for 5 minutes to allow the pudding to set.
3.  Uncover and you will find a bowl of smooth, egg white pudding.

I probably used to much ginger juice today to cause some of the ginger juice to rise to the top of the pudding. 
I have made this before and the pudding set beautifully as it should be, silky white and smooth and the ginger juice was not visible from the top.

But the taste wasn't affected in anyway

Delicious! Silky smooth and very similar to tau fu fah

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Recipe source : Adapted from Christine's recipes

This supreme soy sauce fried noodles is perfect for our breakfast on the first day of the Chinese New Year. It is wholly vegetarian. Our family observes a vegetarian diet on the first half day of the Lunar Chinese New Year.

A tasty vegetarian noodle dish. We like its simplicity.

Ingredients

320g dried egg noodles
200g bean sprouts
85g chives, cut into sections of 3 cm
1 shallot, sliced
A small piece of ginger, grated

Sauce

3 tbsp water
1 1/2 tbsp soy sauce
3 tsp dark soy sauce
2 tsp sugar
3 tsp oyster sauce
sesame oil, to taste

Mix the sauce ingredients together. Make sure the sugar is dissolved completely. Set aside.

 Dried egg noodles

 Bean sprouts

 Chives

Method

1.  Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to package instructions. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2.  Heat oil in wok over high heat. Add 1 tbsp oil. Quickly stir-fry the bean sprouts for 1 minute. Remove and set aside.
3.  Using the same wok, add 1 tbsp oil and stir-fry chives over high heat for 1 minute. Remove and set aside.
4.  Add 3 tbsp oil to the same wok, saute onion slices and grated ginger until slightly brown.  Add in noodles. Use a pair of chopsticks to loosen the noodles. Add in the sauce ingredients in a steady stream and combine the noodles well. 
5.  Toss in the bean sprouts and chives and mix well.
6.  Dish up and serve immediately. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

 

Big Bowl Feast ( Poon Choi / Pen Cai） 盆菜

Big Bowl Feast ( Poon Choi / Pen Cai ) 盆菜

Recipe source : Doris Choo of  Sumptuous Flavours

Poon Choi ( in Cantonese ) or Pen Cai ( in Mandarin ) is a cultural heritage food of Hong Kong. It was first served in a large wooden basin to the Emperor and his army during the Sung Dynasty.

It has since been widely commercialised in Hong Kong. Various ingredients such as pork, beef, lamb, chicken, duck, seafood, abalone, bean curd, Chinese radish, broccoli, pigskin, prawns and fish maw are cooked and assembled layer by layer in large earthen or metal pots.

The trick lies in mingling the various food, layer by layer, so that the variety of flavours blend well between the layers to complement each other to create a wonderful big bowl feast. 

Today, the 30th of January 2014 is the eve of the Chinese Lunar New Year, heralding the year of the Horse. Chinese across the globe are rushing back home to celebrate the annual reunion dinner with their loved ones. Our two older children who are working abroad have come home to celebrate this joyous and auspicious occasion. 

We have prepared a poon choi to cater to everyone's palate, all assembled together in one big earthen bowl ! It is time consuming, no doubt about it, but it is not difficult. All you need to do is plan ahead.l For us, it was a matter of putting all our favourite dishes together. We discussed among ourselves to assure ourselves the various layers of flavours can blend well together. It was well worth the extra time and effort. We had a great feast! 

Special Thanks to Alvin from Chef and Sommelier for providing the inspiration. 

Wishing all friends and readers Gong Xi Fa Cai! 
May the year of the Horse brings you joy, happiness and prosperity all year round!

Base layer - Braised pork knuckles with radish

 

Ingredients

500g pork knuckle, cut into pieces
2 radishes, cut into chunks
1/4 piece Shanghai nam yee, mashed
1 tbsp chopped garlic
1 sprig parsley, cut into sections of 3 cm
1 stalk spring onion, cut into sections of 3 cm
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp salt
 1 tsp sugar
2 tbsp cooking oil
2 1/2 bowls water

Method

1.  Heat wok and add oil. Saute chopped garlic until fragrant.
2.  Add mashed name yee and pork knuckles. Stir-fry until pork knuckles change colour.
3.  Add water and radish. Add oyster sauce, light soy sauce, salt and sugar.
4.  Cook for about 30 minutes or until pork knuckles are tender.
5.  Add parsley and spring onion. Stir to mix well.
6.  Dish up. Separate the gravy from the solids.
7.  Place the pork knuckles and radish into a large earthen ware pot.

2nd layer - pigskin

Ingredients

1 small piece of dried pigskin

Method

1.  Soak pigskin until soft. Boil pigskin for about 20 minutes.
2.  Pour away the water. Rinse and squeeze the pigskin gently several times.
3.  Boil again for another 10 minutes or until the pigskin is soft.
4.  Cut into bite-sized pieces.
5.  Squeeze out water from the pigskin. Ensure you squeeze out all the water.
6.  Place the pigskin pieces into the earthen ware pot over the base layer.
7.  Then pour the sauce from the braised pork knuckles and radish over the pigskin layer. 

Place the pigskin over the base layer of braised pork knuckles with radish

Pour the gravy from the braised pork knuckles over the layer of pigskin.

The pigskin soaked up the gravy and absorbed the flavour from the braised pork knuckles

3rd Layer - Deep-fried bean curd sheets

1/2 a piece of bean curd sheet 

 

Method

1.  Deep dry the bean curd sheet in hot oil. 

2.  Break into smaller pieces.

3.  Place them over the 2nd layer.

3rd layer :  Deep-fried bean curd sheets

4th Layer - Stir-fired Chinese Cabbage

 

Ingredients

300g Chinese cabbage

1 tsp chopped garlic

1 tbsp cooking oil

1/2 tsp salt

2 tbsp water

 

Method

1.  Heat wok and add cooking oil.

2.  Pour in Chinese cabbage and stir-fry until cabbage is softened. 

3.  Add 2 tbsp water and salt.

4.  Cook for a further 1 minute.

5.  Dish up and pour this over the deep-fried bean curd sheet layer.

4th layer

5th Layer :  Braise mushrooms with top shell

 Marinated mushrooms : with 1 tbsp shao hsing wine, 1 tbsp sugar and 1 tbsp oil

 A can of top shells

Top shells

Ingredients

12 pieces of small dried mushrooms - marinated with 1 tbsp shao hsing wine, 1 tbsp sugar and 1 tbsp oil

1 tin top shell, sliced

1 tbsp chopped garlic

6 slices ginger

1/2 tbsp oyster sauce

1 tsp dark soya sauce

1/2 tsp salt

1/2 bowl water

2 tbsp cooking oil

1 tsp cornstarch     )  mix to form

1 tbsp water           )  thickening solution

 

Method

1.  Heat wok. Add cooking oil.

2.  Fry the ginger slices and chopped garlic until fragrant.

3.  Add in the mushrooms and stir-fry for 1 minute.

4.  Add oyster sauce, dark soya sauce, salt and 1/3 bowl of water

5.  Cook for 2 minutes and add thickening solution.

6.  Dish up and arrange this around the stir-fried Chinese cabbage and over the deep-fried bean curd sheets. 

Premium Layer

200g roast roast pork

300g large prawns : make garlic prawns

1 tin abalone

1 chicken whole leg : make drunken chicken

100g baby bok choy 

Abalone

 Roast pork  - Home-made

To make sauce for drunken chicken

1 bowl chicken stock

2 tsp sugar

1 tsp salt

3 tbsp shao hsing wine

 dash of sesame oil

 

Method

1.  Boil chicken stock, sugar, sesame oil and salt together.

2.  Cool down and add in wine.

3.  Place chicken whole leg into the solution.

4.  Marinate for three to four hours. 

5.  Chop into bite-sized pieces

Drunken chicken

To make garlic prawns

300g large prawns, remove vein and cut a slit across the back 
1 tbsp chopped garlic
4 chilli padi
1 tbsp soya sauce
2 tbsp cooking oil

Method

1.  Heat wok. Add oil and saute the chopped garlic until fragrant.
2.  Add prawns and chilli fry until turn colour to pinkish-red.
3.  Add soya sauce and continue to fry until cooked.
4.  Dish up and set aside.

To prepare baby bok choy

100g baby bok choy
1 tbsp oyster sauce
1/2bowl water
1/4 tsp salt
1/2 tsp sugar

Method

1.  Boil half a pot of water.
2.  Add 1 tsp lye water.
3.  Blanch baby bok choy. Rinse with running water.
4.  Drain away the water.
5.  Heat 1/2 bowl water, add in oyster sauce, salt and sugar and bring to a boil.
6.  Add in blanched bok choy and stir for one minute.
7.  Remove and set aside.

Assembling the premium layer

1.  Arrange the five ingredients of the premium layer round the top of the earthen pot

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Hong Kong Boat Congee 香港艇仔粥

Hong Kong Boat Congee 香港艇仔粥

Recipe source :  Doris Choo of Sumptuous Flavours

Boat congee is very popular in Hong Kong and Macau. The congee is very smooth and delicious. The variations of ingredients used in the making of boat congee are extensive. Each shop may not be using exactly the same ingredients from another. But basically, an assortment of seafood, pork and peanuts are used in the making of the boat congee, although some omit the use of peanuts.

My attempt to search for Hong Kong boat congee online has not been very successful, or rather I should say it wasn't what I was looking for.  Somehow, the photos and the ingredients mentioned were not similar to what I had eaten in Hong Kong and Macau.

Anyway, I came up with my own version i.e. if my recollection is correct! Of course, it does not measure up to the professional standard of those served in Hong Kong restaurants, but if I may say so, my boat congee tasted pretty good!  

Ingredients

150g rice,
150g shrimps, remove shell and keep the tails intact
10g dried pig skin, soak and boil to remove odour,  then rinse thoroughly before cutting into thin strips
30g dried cuttle fish, soak in water until soft and cut into thin strips
30g dried scallops
1800 litres water
1 tbsp ginger oil
1 stalk spring onion, chopped
1 tsp salt

 Preparation for rice :

1.  Wash the rice the night before and soak with enough water to just cover the rice.
2.  Put the rice into a container and freeze the contents overnight. 

Note : It is believed that the cooking time to boil the porridge would be cut down and the texture of the porridge would be smoother.

Frozen rice

 Dried scallops

 Strips of pig skin

 Shrimps

Strips of soaked cuttle fish

Instructions

1.  Place the frozen rice and ice together with the dried scallops, cuttle fish, and pig skin into a large pot.
2.  Add in water and boil. Once it comes to a boil reduce to medium flame and continue to simmer for 45 minutes. Stir the contents occasionally to prevent sticking to the bottom of the pot.
3.  When the rice grains have broken and the consistency is smooth and gluey, add shrimps and stir well for 2 to 3 minutes. 
4.  Add salt and switch off the flame.
5.  Add ginger oil and the chopped spring onion. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Prawns Done HK Shelter Bay-Style 避风塘虾

Prawns Done HK Shelter Bay-Style 避风塘虾

 Recipe source :  Y3K Issue 51 11/12 - 2009

The magazine where I got this recipe did not mention the origin of this dish. However, by the name of this dish, I guessed this dish originated from the boat people who used to live in Hong Kong's  Typhoon Shelter Bay and could possibly been adapted from the famous Typhoon Shelter Bay crabs which is very popular in Hong Kong. 

No matter its origin, this tasty and fragrant prawn dish is easy to prepare. The flavours from the combined ingredients blended very well together. You can discern the taste of the fermented black beans and the aroma from the Chinese cooking wine is just wonderfully infused into the prawns.

A great dish!. Finger-licking good!

Ingredients

600g prawns, rinse and pat dry

Condiments

1 tbsp minced garlic
1 tsp minced shallot
1 tbsp fermented black beans
1/2 tsp chopped red chillies
2 chopped chilli padi or bird's eye chilli
10g chopped dried shrimps

Fermented black beans

Seasonings

1 tsp sugar
1 tsp soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp Chinese cooking wine

Flour for coating

1/2 rice bowl of tapioca flour

Method

1.  Heat wok with 2 bowls of oil over very high heat. Coat prawns with tapioca flour. Deep fry till cooked. Remove prawns.
2.  Leave a little oil in the wok. Saute condiments, add seasonings. Once it has come to a boil, add in the deep fried prawns. Mix well. Dish up.

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours