CHAI KUEY 菜粿

I am refering to this youtube https://www.youtube.com/watch?v=vn4CQC7hxRc

Chai Kuey, a vege dumpling, it's not actually vegetarian as it consists of dried shrimp. Yummy warm snacks, dip with some chilli sauce, have a big bite, full of satisfaction :)

Even though you can get in Melbourne, but not easily can find too.. Also every store might have their own version that might not suit your 'hometown taste' :p The best is work it out yourself to your own likings. 

Here's the recipe I found and tried that suit me the best. The most important is the dough, for the filling.. well.. we normally 'agar agar' (means just a bit here and there without exact measurement) :)  

 Total: 18 piece Ingredients for skin dough (approximately: 460g, divide into 18 portions, each 25g)
120g wheat starch 澄粉
80g tapioca starch 木薯粉
½ tsp salt
250ml boiling water
30g cooking oil

 Ingredients for fillings (Yields: 380g)
225g Bang Guang (1 medium size)
 1 carrot 25g dried shrimp (chopped)
3tbsp cooking oil
1½ tsp sugar
½ tsp salt
1/3 tsp pepper
150ml water

中秋节 : 冰皮月饼

Trying another new recipe this year as stated below. My kids love snowskin mooncake and is easy for me to make as well, not complicated instructions :) 

I am only using the dough / skin recipe from this youtube as we normally will buy the ready-made paste for the filling.

Youtube: https://youtu.be/uVW05S0Cjv0

Filling (450 gram = 25gram x 18) * Lotus / Chestnut Paste Dough面团：（407g=22.5gx18） * 50g Glutinous rice flour 糯米粉 6tbsp+2tsp * 30g Rice flour 粘米粉 4tbsp * 30g Wheat starch 澄粉(小麦淀粉) 4tbsp * 30g Sugar 糖 1/8cup * 20g Condenced milkd 炼乳 1tbsp * 30g Oil 油 1/8cup * 230g Milk 牛奶 3/4cup+3tbsp+1/2tsp * 5g Matcha powder 抹茶粉 1tsp OR Pandan Essense 1tsp

2tbsp Sweet rice flour 糯米粉

Instructions:

1. Mix the dough
   
2. Steam the dough for 25 minute
3. Cool down the dough
4. Knead the cold steamed dough with 'pandan essense' 
5. Divide the dough into 18 pieces
6. Wrap the dough with filling inside 
7. Get the dough ball coated with cooked Glutious rice flour.
8. Put in the mooncake mold and press it hard.

中秋节 : 月糕, 月光饼

 I came across this recipe when I was browsing through the youtube for Mooncake recipe. During my childhood, I dont really like sweet stuff.. not a sweet tooth person. I remember well my mum LOVE this, every mooncake festival I will see my mum happily enjoy this 'biscuit'. 

My son has the same 'taste' like my mum, my husband like it too.. for my daughters, both of them never try this before. Since the recipe is quite easy and I need to prepare the 'similar ingredient' for snowskin mooncake, I just gave it a try !! 

I am following this youtube recipe, which is quite simple. 

Youtube referece: https://www.youtube.com/watch?v=fJfQg61RhVw&list=PLADD01A943E2E2B5F&index=22

材料:

50克 糕粉 (熟糯米粉) (6tbsp+2tsp)

35克-40克 糖浆 (糖浆食谱如下)

糖浆材料:

150克 砂糖 (1/2 cup + 1/8 cup)

75克 水

1小片 香兰叶 (选择性增加香味)

Instructions:

1. Cook the syrup in a pan and let it cool down.
2. Pour 40gram of syrup into the flour and mixed well. (need to add more syrup to make it more solid)
3. Put the flour mixture into the mooncake mold and get it done.

糯米烧卖 Glutinous rice siu mai

I think this is not malaysian dim sum.. as i can remember, we normally have 'siew mai' with the pork mince ... or just 'lu mai kai'.. I know this from Shanghai friend, and of course asian grocerry shop.. my kids love glutinous rice and me too. So i tried with this recipe that i found from youtube, it turns out quite good, but the problem is we 'stuff' too much ...hahaha.. end up the siu mai become very 'BIG" size  

https://www.youtube.com/watch?v=2kpMAOLSdH0

I used x2 recipe as to make 24 pieces (well, my kids never had enough) ..haha.. I will add on the pic after steamed... (forgot to snap the photo on my 1st batch), I keep the extra in freezer for other days.

马脚

其实我不太喜欢吃马脚，但我老公喜欢，这是我第一次做。。在2020 澳洲的父亲节里。。给大家当午餐。。孩子们也喜欢吃。。我估计大多数孩子都喜欢吃‘炸’的 。。哈哈。。

https://youtu.be/8LINtUHPeK4

Dough started （面种）
100g (3/4 cup) plain flour （普通面粉）
1 tsp caster sugar （细砂糖）
1 tsp instant yeast （即溶干酵母）
150ml water （水）

Ingredients （材料）:
300g (2 1/3 cups) plain flour  （普通面粉）
110g (1/2 cup) caster sugar （细砂糖）
1 tsp salt （盐）
1/2 tsp baking powder （发粉）
1/2 tsp baking soda （苏打粉）
1/4 tsp alkaline water （碱水）
140ml water（水）
1 tbsp cooking oil （油）

Sweet batter （甜面糊）：
2 tbsp caster sugar （细砂糖）
1 tbsp corn starch （玉米粉）
1 tbsp plain flour （普通面粉）
2 tbsp warm water （温水）

Some white sesame seeds （适量白芝麻）

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）

Mang Zhang Kueh 曼煎糕

又一个我们‘巴刹‘的食物。。早餐。。点心。。什么时候都可以吃。。嘻嘻。。通常都会在’早市‘ 里找到。。

这边天气冷，很难发。。第一次做效果没那么好。。但孩子们（除了老三）都一上碟就吃完了。。说明还是不错。。快快把食谱写下。。

Youtube reference:
https://www.youtube.com/watch?v=tADmevpjW2Y&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=2&t=0s

曼煎糕
材料：
220克面粉 (1.5 cup + 3 tbsp Flour)
1/2茶匙苏打粉 (1/2 tsp Baking powder)
50克糖 (4 tbsp Sugar)
3/4茶匙干酵母 (3/4 tsp yeast)
2粒鸡蛋 (2 eggs)
310毫升水 (310 ml water)

馅料：
120克花生，烤好，去皮及搅碎。(I used ready made peanut powder - not that tasty)
一些幼砂糖
一些cream style 罐头玉米/玉蜀黍
一些牛油

做法：
1. 把面粉过筛入一个大碗 。
2.加入酵母，糖和苏打粉拌均，
3.加入水和鸡蛋，搅拌至所有材料充分混合。用保鲜纸包着让混合物休息30分钟。面糊会在烹煮之前出现一些小泡沫。
4.热平底锅。搽上一层薄薄的牛油（这个步骤只需要做一次）。倒入适量面糊，把表面涂抹平均厚度。盖上锅盖 大约五分钟。当表面出先小洞，表示就快熟透了。这时候可以放入馅料，折半切块，可以上桌了！

虾肠粉

First time making this... and yes! Kids love it and i am sure I will do it again next time, but this really time consuming as I only use 1 square pan for the steaming as others pans seems not suitable .. will get another steaming pan so it will make the whole process faster.

I am refering to this youtube ...
https://www.youtube.com/watch?v=H6H4bS33TfA&list=PLoG7DKzmawqDZh07Rec5kfk3GuTcjBOPv&index=4&t=0s

and I convert it to my own measurement as I don't normally use measurement machine for the grams.. I prefer to use cup and spoons measurement.

I had increased the amount to suit for my family of 5,which turned up just nice.. I made 11 pieces with 6 medium prawn each.

Here my measurement for 11 pieces.

Ingredients:
Shrimp (medium 6 x 11 pieces)
Spring onion (chopped)

Batter:
Rice flour(1 cup)
Tapioco starch / Corn starch (nearly 0.4 cup)
water( 2 cups )

Marinated (prawn):
Oil,salt,white pepper, cooking wine.

Sauce:
Soy sauce( 20ml)
Sugar(5gr)
Water (20ml)
Sesame oil (1ml)

Steam 2 minutes then put shrimps in and spring onion, and steam for another 2 minutes.

Sweet Potato Balls 番薯蛋

Sweet potato balls番薯蛋 is a street food for Malaysian. You will definitely spot this store in any of the night market (pasar malam) in Malaysia. I usually is 'rice' people, moving here for 9 years making me started to miss a lot of malaysian food, especially I wanted my kids to remember all those 'local' food from their birth country.

My kids not really like sweet potoatoes (same as me when i was kid). But know the good thing about sweet potato and we can get it quite cheap here. I have to find ways to make the kids eat it. :) This is my 2nd attempts, the first one failed, as I poured the steamed water into making the dough, which make it too moist and have to add more flour, and leaded to tensed texture and mm. not nice. In fact this is very simple snack to clear any sweet potato, the only thing is need to deep fried.

     

Ingredients:
Sweet potato (any colors) 3 medium size
Tapioca flour
 Sugar 4 tbsp

Instructions
1. Cut the sweet potato and steam it. (approximately 15 min). Until it soft.
2. Smash the steamed soft sweet potato with some sugar ( i put 4 tbsp)
3. Add in Tapioca flour ... make it like it can roll into balls.
4. If it's too dry, just add water.

香蕉蛋糕

Recipe from a friend. Been tried for few times, the result not bad, but feel a bit dry.

材料：
a）3/4 cups Brown sugar (3/4 cups) 
b）1/2 cup 油 (1/2 cup oil) 
c）面粉 2 cups (
d）1 teaspoon baking powder
e）1 teaspoon baking soda
f）香蕉2-3只，用叉子压烂，无需太细
g）1/2 cup of milk
h）葡萄干一把（可不加）

作法：
1）180度预热烘炉
2）倒入面粉, sugar, baking powder, soda powder 搅匀
3）mashed 香蕉, 油 搅匀
4）倒入3）into 2）搅匀
5）倒入 milk 搅匀
6） 倒入烘盘中，180度烘20-30  min 至熟（用竹签插入，拔出没粘面糊即熟了）

============================================================
Another recipe that I found out turned up good as well. Updated April 2020 

香蕉蛋糕配方：
A
香蕉： 3根 (i am using 4 medium size)
融化无盐黄油：120克  1/2 杯 (1/2 cup butter~120 g ) 
鸡蛋：两个 (2 eggs) 
红糖： 95克 1/2 杯  ( used 6 tbsp brown sugar)

B
中筋面粉： 300克 2杯 (2 cups flour) 
盐：2克   (1/2 tsp salt) 
小苏打：2克 ( 1/2 tsp soda baking) 
泡打粉：4克 (1 tsp baking powder) 
碧根果：70克 1/2 杯  (optional) nuts 

Instruction.
1. Add in dry ingredients A and mixed well.
2. Add in wet ingredient B and mixed well.

3. 预热好的烤箱350°F / 175°C烤一个小时，一个小时后去掉铝箔纸再烤10-15分钟

Bake 175°C for 1 hour

Joelle recipe
150 celcious - 1 hour
1.5 cup of Self Raising Flour
1 tsp Baking Soda
3/4 cup sugar (1/2 cup sugar)
3 banana (or 2 big banana)
1/2 cup of oil = 90g
2 eggs = 110g
40 min 180c / 200c

自制马铃薯泥(Home Made Mashed Potato)

Recipe from FB Ong Sok Hwee

材料：
马铃薯泥200g(Mashed Potato马铃薯连皮洗净放到水中煮至熟，去皮趁热压成泥)+牛油10g(Butter)+鲜奶 3tbsp(Fresh Milk)搅匀

酱料：
1）蚝油2tbsp(Oyster Sauce)
2)糖1/2tsp(Sugar)
3)玉米粉1 1/2tsp(Corn Flour)
4)盐1/4tsp(salt)
5)胡椒粉1tsp(Ground White Pepper）
6）水100g(Water)
7)鲜奶1tbsp(Fresh Milk)
8)牛油10g(Butter)

作法：
1）混合所有的酱料（除了鲜奶,牛油）
2）热镬放入牛油
3）倒入酱料搅至浓稠熄火
4）倒入鲜奶搅匀，盛起淋在马铃薯泥上即可

椰香番薯发糕（无发粉）

Recipe from FB Ong Sok Hwee

材料A:
面粉、温水（以不烫手为准）各3汤匙
酵母粉1.5茶匙
白糖1茶匙
材料B:
橙色番薯150g去皮切片蒸熟
黑糖150g
浓椰浆150ml
鸡蛋1个
盐1/2茶匙
材料C:
面粉200g
作法：
1）混合材料A搅匀静置10分钟（发酵）
2）将 1）、材料 B放入搅拌机中搅烂搅匀，倒入材料C中搅匀加盖静置1小时
3）将面糊倒入铺了烘焙纸的5.5寸蒸盘（倒满），用根牙签粘油在糕面上划十字，水滚放入大火蒸30分钟至熟（用竹签插入糕体拔出没粘糕糊即熟了）盖回蒸锅盖留个小缝隙（用只筷子顶住锅盖）让发糕慢慢降温糕体才不会塌，约10 分钟才取出即可

芋头糕

From FB Ong Sok Hwee recipe

材料：
1）芋头1/2个约400g（去皮部分刨丝，部分切丁）
2）虾米30g洗净略切+少许酱清腌一腌
配料：
1）小葱头10瓣切丝炸成葱头酥
2）白芝麻2汤匙，干镬炒香
3）青葱2棵切丁
4）辣椒1只切片
糕糊
粘米粉150g+茨粉100g+水700ml搅匀+盐、胡椒粉、糖各1茶匙+耗油、酱清各1汤匙+半份葱头酥搅匀
作法：
1）准备1个直径10寸的蒸盘盘内抹油
2）热镬下油炒香虾米
3）下芋头炒至微缩
4）倒入糕糊炒至粘稠熄火（中火）
5）盛入蒸盘大火蒸30分钟至熟，用竹签插入糕中拔出没有黏糊就是熟了
6）趁热撒上配料待凉20分钟才能切（待凉了才会结实）

南瓜糕

From FB Ong Sok Hwee recipe

材料：
1）南瓜400g （1/2个）去皮刨丝
2）虾米40g略切+酱清腌一腌（炒出来才会香）
3）香菇6朵泡软切丝/切丁+耗油、胡椒粉腌一腌
4）五花肉400g切丝+耗油、胡椒粉，蜀粉腌一腌
5）葱头酥、芝麻各2汤匙
糕糊：
1）粘米粉200g
2）茨粉100g
3）水500ml
4）耗油2汤匙
5）盐、糖、胡椒粉各1茶匙
作法：
1）直径8寸的烘盘抹油
2）热镬倒入少许油把虾米炒香
3）下香菇炒香
4）下五花肉炒至变色
5）倒入南瓜丝炒至收缩
6）倒入糕糊炒至粘稠熄火
7）盛入烘盘大火蒸30分钟至熟即可（水滚才放进去蒸，用竹签插入糕体拔出没粘糊就是熟了）
*趁热撒些葱头酥、芝麻，待凉结实了才切
煎南瓜糕
1）南瓜糕切片
2）热镬放入适量的油（中小火）放入南瓜糕，立刻用镬铲推一推南瓜糕就不会粘镬，煎至两面微黄盛起
3）中大火待油再度热起时再将 2）煎至两面呈金黄色并逼出油来，盛起沥油即可

馬豆糕

Wanted to try this for long time, better copy it down from christian blog before i forgot (have to go through all over her blogs to get the recipe again ) ....

材料：

• 馬豆 (Split Peas) 1/2杯
• 粟粉（玉米粉 cornflour）1杯
• 糖 1 1/2杯
• 椰漿（椰奶 coconut cream） 2/3杯
• 花奶 (evaporated milk) 1/2杯
• 水 4杯

做法：

1. 將馬豆洗凈，隨冷水放入煲內煮軟稔後，放在篩中瀝乾水份，待用。
2. 用 1杯水，把粟粉調勻。
3. 將糖放入3杯水中煮到大滾，隨即加入花奶和椰漿。再滾時，倒進拌勻的粟粉水，徐徐不停地搞拌，用中慢火煮至再滾後，煮多2分鐘。
4. 把煲撤離火，加入馬豆輕輕拌勻。
5. 倒糕糊入已濕水的糕盤模型或食物盒中，放涼後，置入雪櫃（冰箱）中冷藏。

溫馨提示：

1. 冷藏後的馬豆糕會變硬一點。
2. 要小心，煮馬豆很容易滾瀉，可以把煲蓋打開些少！煮一會後，熄火焗20分鐘，然後再開爐火再煮，馬豆會快些軟稔。

更新補充：
用這種純粟粉做出來的馬豆糕質感較挺較好(如上圖示)。不要用那隻 wheaten cornflour.

Source from :

更多内容: http://www.christinesrecipes.com/2008/08/split-pea-and-coconut-cream-pudding.html#ixzz2amMMJDrn

蕃薯发糕

Hopefully i can get it right with this recipe...  another options to get my kids to have sweet potato..

材料A：
3tbsp 面粉
2tsp 既溶酵母
1tsp 幼糖
3tbsp 温水

材料B：
200g 番薯
130g 幼糖
1粒 鸡蛋
150ml 浓椰浆

材料C：
200g 面粉
1tsp 双倍发粉 (我用1 1/2tsp普通发粉取代）

做法：
1）蕃薯蒸熟压成泥。
2）材料A拌均，放置一旁发酵5-10分钟。
3）把所有材料B及发酵后的材料A一起放入搅拌机内打烂。然后加入材料C，继续搅拌至泥状。
4）取出放置发酵1小时。
5）将粉浆搅拌均匀后分别滔入已铺上纸杯的发糕杯内，以大火蒸20分钟。

Source from : http://eileenlml.blogspot.com.au/

鸡蛋糕

I made this last week as our sunday breakkie.. my kids love it... This is a surprise when i browse through my favorite christine's blog last week.. found the ingredients are really quite simple... do not need much complicated skills ...

I not really like 'kuih' during my childhood, now i getting more 'addicted' in making those 'kuih' as seeing my kids so enjoy having it... :)

Original recipe using the tradition chinese bamboo steam container, well, you can use anything you have in the kitchen..

預備一個 10吋的蒸籠（或 8吋已掃油的糕盤）

材料：

• 雞蛋 5隻
• 幼砂糖 150克
• 低筋粉 150克
• 雲呢拿香油（vanilla extract）數滴
• 鹽 1/8茶匙

做法：

1. 預備一大深盤，放在另一小鍋暖水上面。盤底不要接觸水。逐隻雞蛋打入深盤內，糖分多次逐少加入。用電動搞拌器完全拌勻後，才加入另一隻雞蛋和另些糖。盤不要受熱過度，只需暖暖就可以。否則令雞蛋煮熟，就不好了。如是者，把所有雞蛋和糖用高速充分搞打拌勻，約 5至 7分鐘，直至體積膨脹，顏色發白。用搞拌器提起少許麵糊，要約等三秒才滴下一滴來。
2. 加入雲呢拿香油。把鹽拌入低筋粉，分三至四次篩入，輕手拌勻。
3. 鋪紙（baking paper）在蒸籠中。把麵糊倒進蒸籠中，用大火隔水蒸約 30分鐘。用竹籤或針插入蛋糕，沒麵糊黏著，即是熟透。即成。趁熱享受。

更多内容: http://www.christinesrecipes.com/2010/07/steamed-cake.html#ixzz2QUgmfLOP

油條

I made this twice.. but i overlook actually there is a recipe on the bottom of the youtube... i put the wrong ingredient... replacing baking powder with Yeast :p  No wonder the outcome not really nice... but taste the same... will do it one more time with the correct recipe...

This is best served with Bak Kut Teh , porridge and even.... we used to dip this with hot black coffee in the old times for breadfast :)

http://www.youtube.com/watch?v=z2x84br_VYU

材料:

1. 200 克 = 7 oz, 中筋麵粉, 先濾 ( 在片中說低筋麵粉是錯的, 請原諒 )
2. 2 1/2 茶匙, 應是比平時多些
3. 少許鹽
4. 3 湯匙栗油
5. 100 ml = 3.4 fl oz, 水喉水加多半湯匙水
6. 少許油, 掃桌用
7. 炸油

Ingredients:

120 g = 1 cup

60 - 1/2 cup

30 = 1/4 cup

1. 200 gram = 16.6 tbsp all purpose flour, sieved 1 -3/4 cup ( 1 and 3/4 cup of flour) 
2. 2 1/2 tsp baking powder
3. a pinch of salt
4. 3 tbsp oil
5, 100 ml = 3.4 fl oz, water + 1/2 tbsp 
6. some oil spread on the table
7. some oil for deep frying

Mixed all the ingredient together.. knead it to be a dough, 
put in a plastic bag/cling, tight with a rubber band.. leave in fridge for overnight.

Egg Tart

I copy this recipe from wokkingmum blog, which is one of my favorite blog to browse as her recipes are just simple and the outcomes are awesome .. 

you can replace the crust by using the ready-made puff pastry from supermarket. I used that for my 1st trial.. not bad.
Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
• 70ml Milk (I use Fresh Milk)
• 210 ml Water

How to do it:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 25g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. 
    
13. Remove from mould by turning the mould upside down.

Note:
I rolled the 20g dough into a ball and flatten it before put it into the mould.

http://wokkingmum.blogspot.com.au/2007/12/egg-tarts.html

叉烧包

The recipes are from different sources, partially from the youtube, some from net.

 1、酵母粉：4克(1茶匙+1/2茶匙)  

温水：160克（不烫手）- 0.7 cups water

2、低筋/中筋面粉：280克(2.33 cup)
玉米淀粉：120克（白色的）(1 cup) 

细砂糖：40克(0.2 cup)  n
猪油：40克(43.10 ml)

3、泡打粉 (baking powder)：10克 0.5 table spoon / 1.5 teaspoon

蜜汁叉烧包 - 面皮制作

1、先用温水160克将酵母泡开。
2、将面皮材料的第二项所有材料混合起来，倒入泡开的酵母水，然后混合均匀，用手揉制成光滑的面团。(need to add more water, coz dry, about ¼ cup of water)盖上保鲜膜放置发酵1小时。（时间随成室温不同j可以适当增加或减少）
3、发酵好的面团擀开，放入10克泡打粉，用手揉制成光滑的面团，盖上保鲜膜，放置松弛15分钟。

I made about 9 big char siew pao… didnt know it turn up to be so big…:) Later i try to make it smaller size, which turned up to be 18 pcs.

Oil fried with : 大葱段,洋葱丝,姜片… to create the oil (10 tablespoon(chinese rice spoon) of oils)

Prepare 2  cups:
Cup 1:  (
- 150ml water
- corn and生粉- 3 tablespoon)

Cup 2:  (
- 150ml water, 
- black soysource 16 gram, 2 tablespoon
- hao yaou 20 gram, 2.5 tablespoon
- hoisin source 16 gram, 2 tablespoon
- sugar 80 gram, 7.0 tablespoon
- salt  1 gram, ½ teaspoon
- ajimomotor, 

left some oil, add in cup2, turn on fire..
slowly pour in cup 1,keep on stirring untill sticky…

steam for 6 min