my little favourite DIY

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well， Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢？？  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地...

My second will definitely order Shu Mai if we goes to a dim sum restaurant. Shu Mai is one of the most popular dim sum and it is also the all time favorite.  This is a post together date with Fion and May but i am a day late,  i hope it is not too late..lol Shu Mai is ready to serve with some chilli sauce :D Do you like to eat Shu Mai with chilli sauce too? Making this simple Pork and Shrimp Shu Mai is quite straight forward and simple. All that need to do is mince the pork in a food processor till it is fine. Rough chop up the wash and pat dry shrimp. Add in salt, wheat starch, sugar and sesame oil. mixed them with a pair of chopstick till it is gluey.  Get ready the pork and shrimp filling, some wanton wrappers and we are ready to start! Add 1 tsp full of pork and shrimp filling onto a piece of wanton wrapper. Shape it in between your thumb and finger Shu Mai are nicely seated in the steaming rack, ready to steam. Garnish with some chopped ...

Is this a baos or a cake??  ^_^ It is a bao of course. It is a nestled bao.  有蛋糕又有包子又有内馅..是蛋糕还是包子呢?? 是包子而名叫窝包. The bao skin act as a bowl or a nest  that  hold the filling inside ..nice and special right..:p 看这包子像个碗/鸟巢把馅料都装在里边..有趣吧!   Make the skin of this bao by moulding the dough onto the bottom of a tart tin or cupcake tin. (turn the tin upside down, use the outside bottom) see pic A. Steam it until it is cooked. Take out the tart tin (it looks like a nest) and filled in the filling. Get ready the sponge cake  batter and pour some of the cake batter to cover up the fillings. Bring back to steam until the cake is cooked. A cooked nestled bao..top view  窝包子熟了..看看上面  and side view... 再 看看 旁边... 把包子的面团分割好, 杆平和圆盖在挞杯或发糕杯的外层. 蒸熟再脱模. 放入内馅. 倒入蛋糕在面上. 蒸至熟. Have this with tea or coffee and Enjoy!! 配上茶或咖啡也很不错哦!! pic A 1) This is the unmould bao casing. 2) This is theinside. 3) This is the mould while it is...

Phew!! finally i found a recipe to post for AB event to support Ms B ^_^  Thanks to Ms B the host for 'May' Asipring Bakers event for letting me know that the event has extended by 2 days and the round up will be on the 3rd of June. i was like  yeah! yeah! yeah !!  Actually, i have a few more baoS that i have prepared earlier, hopefully i will be able to post all before 'Bao Ho Chiak AB event ends. This is a soft, fluffy and healthy mantou. Mantou means steamed buns in chinese. It is a plain bun that has no filling inside. It is so good to eat with kopi o or chinese tea. Pumpkin puree is added into this mantou. A wonderful thing about this recipe is that it do not use shortening  but sesame oil. I uses olive oil instead. 享受简单又健康的早餐是件很幸福的事 吃着香香的南瓜馒头再配上一杯热热的 'kopi 0' 太爽了!! 南瓜馒头做法简单,材料健康又养身而且还不错吃噢!! 这贴子是特别为AB活动而准备的.AB 5月 的主持人是 Ms B (Everybody eats well in Flanders) 她的主题是'包好吃!!' 很开心...Ms B让我知道活动的截止日期改了. 改到6月2号了. 那我可要赶快把我的包子(们)贴上. 先来这个南瓜...

This is a savoury pan-fried dim sum. It is called 'Loh Bak Gou' in cantonese. Loh Bak in cantonese means Radish or Turnip and Gou mean cake. It can be eaten plain by adding fried shallot,  chopped spring onion and dried shrimp floss or just pan-fried or in a another way stir fried it with bean sprout, spring onion, egg..etc ~pan fried loh bak g o u ~After pan-fried this turnip cake, will have a nice crust on the outside and soft and hot inside~ When I was little my mum use to make this for tea time snack. My sisters and I like it just pan-fried style. After pan-fried the outer skin is crispy and the inside of the cake is soft and nice. ~Stir fried style~ ~This is even yummy with a dip in a little Asian chilly sauce~ Before pan-fried or stir fried these turnip cake (loh bak gou) it is a plain steam turnip cake Recipe is adapted from the book with slight modification.. '香港地道小吃'  'Local delicacies of Hong Kong' P...

~ Two longevity peaches ...一对壽桃~ My youngest son's nanny is going to attend her sister's 62th birthday dinner. She wanted to give her sister a basket of Longevity Peaches... a total of 62 pieces for her birthday celebration. I volunteer to make the 62 pieces of Longevity Peaches for her. These is my trial Longevity Peaches ...:p ~ Hand made..every piece is a master piece of different sizes peach... big n small ...:D 手工做的..每一个都是经典...哈哈是有大有小~ Ingredient for pau skin: This recipe is the same as my 'Hello Kitty paus'  300gms Hong Kong flour 1 tsp baking powder 1 tsp instant yeast 70gms castor sugar 120ml water 25gms shortening or vegetable oil some red bean paste-rolled into small balls (18-20gms per piece) some paper cup cases some pandan paste To do: 1) Mix the ingredients together and knead into a smooth dough. (I used my bread machine to mix and knead for 20 minutes.) 2) Covered the dough and let it sit for 5 minutes. 3) After 5 minutes knead again until it is...