烧包

Siew pao... 烧包 .. Seremban 烧包 is very famous in Malaysia, but to me as long as the filling is tasty enough and the skin not too thick, I would be very  happy to grab for 2-3 easily :)  I seldom make all the 'complicated' recipe as quite lazy on top of daily chores... During the lockdown now in Victoria, life been too boring.. and there was leftover 'char siew' ... so just search for some 'simplest' recipe and do it !! 

Well, really took me lots of times and efforts >.< 

I am refering to this youtube:
https://www.youtube.com/watch?v=2d7f04YMbX0

Ingredients :

Water dough （水皮) :
200g plain flour（普通面粉）2/3 cup x 2
60g butter or margarine （牛油或玛芝琳）
2 tbsp caster sugar（细砂糖）
120 ml water（水）

Oil dough （油皮) :
160g plain flour（普通面粉）1 cup + 2 tbsp
100g shortening（白油）/ 150g butter
2 tbsp oil （油）
250g pork belly （五花肉）
2 onions, medium size （中型洋葱）
100g green peas （青豆）

Seasoning （调味料）:
1 tsp dark soy sauce （黑酱油）
1 tbsp oyster sauce （蚝油）
1 tsp pepper （胡椒粉）
1/2 tsp five spice powder （五香粉）
1 tsp light soy sauce （生抽）
1 tsp salt （盐）
3 tbsp sugar （糖）

1/2 tbsp corn flour （玉米粉）
1 tbsp water （水）

糯米夹粽

My all time favourite :) but cannot eat too much as very 'full' .. 

   

https://www.youtube.com/watch?v=Hsk-mSBQwPg&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=8&t=0s

材料：

高粉125克 (1 cup + 1.5 tbsp)

中粉175克(1 cup + 4 tbsp)

酵母1.5小匙，

幼糖65克(8 tbsp)，

水175ML,

盐1/2小匙，

油1大匙，

苏打粉1/2小匙

糯米团：

糯米200克-1 cup（浸4小时），糖35克 (4.5 tbsp)，盐1茶匙，水浸过糯米

糯米做法：

混合全部材料，蒸30分钟，等到微热，把糯米饭铺在保鲜纸，然后卷成条状备用。

面团做法：

1. 除了油，全部材料放进SKG面包机开启imix功能设定30min，5分钟后才加油，继续25分钟至完毕之后开发酵烘焙待发30分钟。
   **没有面包机的可以用搅拌机搅拌或手搓面哦
   
   
2. 面团拿出擀平，放入已蒸熟的糯米条和面团卷成条状，然后切成一片一片。
   
   
3. 休面10分钟，预热油，小火炸至金黄色即可

Pandan Jelly Cake

This is my mother's 'Mother's Day Cake' for all time, every year. My eldest sister will order this from our hometown, Taiping on Mother's Day. Well, this is the 7th year after she passed away, and it's has been quite sometime I have not taste this cake. Going through the youtube during this COVID lockdown time... to pass my bored time.. and accidentally found this. And copied down the recipe for future reference, thinking to bake it this coming weekend. Well, I will update the post with the pictures once I bake it.

Every meal/dish always bring back some good memories for us, reminding us to someone 'special' to you. Hopefully I can master this cake and bake it every year on Mother's day to remember my dearest mother in the heaven. 每个人都有他们自己特别的食物，带领着我们走入内心的美好记忆。。

https://www.youtube.com/watch?v=HpdgY4LkYvs&feature=youtu.be&fbclid=IwAR0im0u0Vz8A3y3UKGoYMRXDlIb6NV1vumiHxcuhXYHFIzX4oO4xvQ0UkKk

Ingredients 蛋糕材料:
4 egg yolks  (粒蛋黄)
40g (5 tbsp) caster sugar  (幼糖)
80g corn oil (粟米油)
80ml pandan juice (班兰汁)
120g (10.5 tbsp) plain flour (面粉)
1/2 tsp baking powder  (小匙发粉)
4 egg whites (粒蛋白)
1/8 tsp cream of tartar (小匙塔塔粉）
80g (1/3 cups) caster sugar (幼糖)    

Filling 班兰咖椰材料:
500ml coconut milk (浓椰浆)
1 pack of hoen kwe flour (85g-7.5 tbsp) (包白色印尼綠豆粉(85g))
1/2 tsp salt (小匙盐)
170g (2/3 cups) caster sugar (幼糖) 
4 tsp agar - agar powder  (小匙燕菜粉)
4 tsp instant jelly powder  (小匙即溶遮哩粉)
600ml pandan juice (班兰汁)

中空模 Tubepan size is 20cm(8")