Peking duck with pickled carrots and daikon on steamed buns

This is definitely one of my family's favourite lunches.  It's a great, weekend lunch or even dinner entree at our house.  I usually have the carrots and daikon pickled in less than 10 minutes, ask a family member to pick up a Peking duck from any good Chinese restaurant, then quickly prepare the steamed buns.  The recipe looks daunting but there are only three elements to the dish - the pickled carrots and daikon, steamed buns and then filling.  Easy!

________________________

Picked carrots and daikon

 Ingredients 

- 2 carrots (shredded or julienned)

- 1 small daikon (shredded or julienned)

- 50g caster sugar

- Pinch of salt 

- Juice of 2 lemons or 50g white vinegar

- 1-2 chilies ( optional)

Method 

- Mix all ingredients together and let it sit for half hour before serving 

Steamed buns

Ingredients

- 300g warm water

- 2 tsp yeast 

- 30g sugar

- 2 tsp baking powder

- 600g ultra white flour*

- 30g rice bran oil

- 1/2 tsp salt
- 24 pieces of baking paper cut into 10cm x10cm squares
- Hot water for steaming (1500g x 2)

*Ultra white flour can be purchased at any Chinese shop.  You can use plain flour but it will give the dough a slightly yellow appearance.

Thermomix Method

- Place warm water, yeast and sugar into TM bowl and mix together on speed 4 for 5 seconds
- Add remaining ingredients and mix together on speed 5 for 10 seconds.

- Knead for for 2 minutes

- Let the dough rest until it doubles in size

- Once rested, divide the dough into 24 equal portions
-  Roll each dough portion into a circle of 10cm in diameter then fold the dough into half circle and place each dough portion onto a baking paper square

- Place the 10 dough portions onto the varoma and tray

- Pour 1500g hot water into  TM bowl then steam for 12 minutes on varoma temperature, speed 4.

- Refill hot water to 1500g after the first 10 buns and steam the other buns later 12 minutes on varoma temperature, speed 4

Traditional Method

- Combine sugar, warm water and yeast and let it stand until foamy

- Place  flour into a bowl, stir in oil and the yeast mixture then mix well until the dough comes together 
- Knead for about 10 minutes or until the dough is smooth (you can use a bread maker for this step)

- Let the dough rest until it doubles in size

- Once rested, divide the dough into 24 equal portions

- Roll each dough portion into a circle of 10cm in diameter then fold the dough into half circle and place each dough portion onto a baking paper square.

- Place dough portions into a steamer and steam the buns for 12 minutes over boiling water

Filling 

Ingredients

-  4 spring onions sliced length ways into 5cm pieces

- Half a bunch of coriander 

- Cooked peking duck, cut into 3 inch slices with the skin on (can be purchased from most Chinese barbecue restaurants)

- Cucumber and/or pickled carrots and daikon (recipe found above)

-1/4 cup of  Hoi sin sauce mixed with 2tbs warm water

Assembly Method

- Open a bun and place two or three perking duck slices
- Top with layer of cucumber/pickled carrots and daikon, as well as spring onions and coriander
- Finish with the Hoi sin sauce...

...and enjoy!

Read More

My XO sauce

This really is a 'go to' sauce for Asian cooking as I add it to quite a few of my family dishes each week.  It's great on top of steamed scallops (which I did for Chinese New Year this year) and even wonderful on its own stirred through some egg noodles and snow peas.  You can easily find dried scallops and shrimp in any Asian shop.  Your local supermarket might have it in their Asian food section but I find Asian shop prices are cheaper. 

___________________________________________

Ingredients
- 60g dried scallops (roughly chopped)

- 100g dried shrimp (roughly chopped)

- 400g rice bran oil or peanut oil

- 300g red onion or 300g shallots (finely chopped)

- 60g garlic (finely chopped)

- 100g ginger (finely chopped)

- 300g red chillies (de-seeded and finely chopped)

- 1 tsp salt

- 100g prosciutto or ham ( finely chopped)

- 1 tbs sugar

Method
- Soak the scallops and shrimp in hot water about 1-2 hours then drain well

- Heat oil in wok then fry scallops and shrimp until fragrant.  Drain and set aside in a bowl

- Fry prosciutto in the wok until a little brown.  Drain the oil and add it with the scallops and shrimps

- Fry the onion, garlic, ginger and chillies for about 10 minutes
- Add the remaining ingredients to the wok then fry for a further 15 minutes
- Reduce heat to low and cook it for 30 minutes, stirring occasionally
- Allow the sauce to cool before putting the XO sauce into sterlized jars

Note: The XO sauce will keep in the fridge for several months

Read More

Chinese New Year Cake

If you go to any Asian grocery store right now, you will find an array of Chinese New Year cakes for sale near the counter.  I always laugh because, if they are not fresh (and they usually aren't), they are hard as a rock which is not how CNY cakes should be.  They are so easy to make (four ingredients, anyone??) as well so if you have ever wondered how to make CNY cakes, look no further!
___________________________________________________ 

Ingredients
- 500g glutinous rice flour (available at any Asian grocery store)
- 400g organic coconut sugar
- 500g luke warm water
- 20g rice brain oil

- 1.5 litres of hot water for steaming

Method

- Line a 20cm cake tin with baking paper, brushing a little bit if oil around the tin first to ensure the paper does not move.  Set aside

- Place coconut sugar and water into the TM bowl, cook for 3 minutes at 37 degrees on speed 2

- Add glutinous rice and oil then mix at speed 4 for 1 minute
- Scrape the sides of bowl and mix it for another 30 seconds
- Pour the mixture into the the pre-lined tin then place in Varoma dish above two little chopsticks to allow the steam to rise

- Pour hot water into TM bowl and steam the cake for 60 minutes at Varoma temperature, speed 2 

- Cool completely in the tin before cutting... and enjoy!

Tip - when the cake has been steamed, there will be about 1 tsp of water residue on the top of the cake.  Carefully pour it out of the tin before allowing the cake to cool

Read More

Laughing Sesame Balls

With Chinese New Year just around the corner (Thursday February 19th), I thought it would be good to share some of my favourite New Year recipes.  These tasty treats got their name because when cooked, the balls open slightly and resemble a laughing head.  Eating them will bring lots of happiness in the new year so eat up!

______________________________________

Makes approximately 40 portions

Ingredients
- 200g raw sugar
- 400g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 50g rice bran oil
- 2 eggs
- 20g water
- Sesame seeds, to cover balls in
- Rice bran oil, for deep frying

Method

- Mill sugar speed 9 for 9 seconds

- Add flour, baking soda and baking powder and mix for 5 seconds speed 5

- Add rice bran oil and eggs and mix speed 4 for 10 seconds

- Scrape sides then mix for a further 10 seconds speed 4

- Add 20g water and kneed 30 seconds at interval speed

- Empty dough onto bread mat.  Divide into four portions and then divide those portions into a further 10 portions. If the dough is slightly wet, add a little flour.  The dough needs to be wet so the sesame seeds stick to it.

- Roll each portion into a ball (diameter of about a 50 cent piece)

- Cover each ball in sesame seeds

- Heat rice bran oil in a small saucepan and fry each ball until golden brown... and enjoy!

Read More

Apple and sultanas scrolls

My grandchildren and youngest daughter love these apple and sultana scrolls.  They make a delicious snack or even a great lunch for on the go.  I don't put a lot of sugar in my filling but adjust the quantity according to your taste buds.  Either way, they will definitely be a hit in your home... trust me!

_______________________________
Makes 16 scrolls

Dough Ingredients 

- 700g bakers flour

- 2 tsp yeast

- 100g raw sugar

- 350g warm water

- 2 Tbsp milk powder

- 50g butter 

- 1 egg

- 1/2 tsp salt

Apple Filling Ingredients

- 500g Grammy Smith apples (peeled and quartered)

- 50g brown sugar

- 50g butter

- 50g sultanas

- 1 tsp cinnamon 

- 40g plain flour

Thermomix Method
Dough Method

- Mix all the dough ingredients in TM bowl on speed 5 for 10 seconds than knead it for 3 minutes on interval speed

- Wrap the dough in a mat and allow it to rest for about an hour or until doubled in size

Apple Filling Method

- Place apple in TM bowl and chop it on 4 second on speed 5
- Add remaining ingredients and cook for 8 minutes at 100 degrees on reverse speed 1.5

- Allow to cool before assembly

Breadmaker Method
Dough Method

- Add all the dough ingredients into your breadmaker and put it onto the dough setting

- When compete, wrap the dough in a mat and allow it to rest for about an hour or until doubled in size

Apple Filling Method

- Dice the apple pieces and place in a saucepan
- Add remaining ingredients and cook on your stove top for 8 minutes or until cooked

- Allow to cool before assembly


Assembly Method

- Cut the raised dough into two pieces then roll each portion into a large rectangle
- Place half  the apple filling onto each dough portion and spread evenly

- Roll up the dough up tightly (like a scroll) and cut it into 8 pieces then place each piece onto a tray lined with baking paper

- Repeat with remaining dough.

- Bake in a preheated oven on 190 degrees for 18-20 minutes or until golden brown...

... and enjoy!

Read More

Chinese bakery styled hot dogs

I honestly cannot believe how popular Chinese hot dogs are.  I was at the shops the other day and was surprised as to how many people walked out of a Chinese bakery with these!  They are slightly sweeter than your regular hot dogs and have to be one of the easiest items sold at these bakeries.  My youngest daughter loves these and they make an easy school lunch in conjunction with cut up fruit and veggies.  

__________________________

Make 16 hot dogs buns

Flour paste Ingredients 

- 150g water

- 30g bakers flour

Dough Ingredients

- 500g bakers flour

- 100g water
- 20g sugar

- 1/2 tsp bread improver (optional)

- 1 tbs milk powder

- 1/2 tsp salt

- 2 tsp yeast

- 1 egg

- 50g butter

- 16 don Frankfurts

- 1 egg yolk for brushing over the buns (optional)

Thermomix Method

- Make flour paste by placing ingredients into the TM bowl and cook it for 2 minutes on 70 degrees on speed 3

- Add the dough ingredients (except butter) to the flour paste and mix on speed 5 for 30 seconds. 

- Add the butter then knead for 2 minutes on interval speed

- Allow the dough to double in size

- Divide the dough into 16 pieces and roll each piece out.  Place a frankfurt on one edge of each piece and roll it up
- Place the buns on a tray lined with baking paper and again, allow them to double the size
- [Optional] Brush each bun with egg yolks

- Bake in a pre-heated oven at 190 degrees for 20-25 minutes or until golden brown

Bread Maker Method

- Make flour paste by cooking ingredients on a low heat in a saucepan for a few minutes or until a smooth paste is formed

- Add the dough ingredients (except butter) to the flour paste and mix well.

- Add the butter and knead in your bread maker

- Allow the dough rise until it has doubled in size.

- Allow the dough to double in size

- Divide the dough into 16 pieces and roll each piece out.  Place a frankfurt on one edge of each piece and roll it up
- Place the buns on a tray lined with baking paper and again, allow them to double the size
- [Optional] Brush each bun with egg yolks

- Bake in a pre-heated oven at 190 degrees for 20-25 minutes or until golden brown

Read More

Chicken and vegetable Sar Hor Fun (scrambled egg sauce rice noodles)

Sar Hor Fun, or scrambled egg noodles, is a meal I often make my family.  The sauce really makes this dish... trust me!  Some restaurants you go to have so much sauce it's like a soup but I feel it doesn't need to be that excessive to make this dish tasty.  Plus my version has a lot more vegetables that really compliment the flavour!  I hope you enjoy these noodles as much as we do.

____________________________

Ingredients

- 1kg fresh rice noodles^

- 300 g chicken thigh (cut into slices and marinated with 1 tsp soy sauce, 1/4 tsp of salt and pepper)

- 2 sticks celery (sliced) 

- 1/2 red capsicum ( sliced)

- 1 carrot (sliced )

- 1 clove garlic chopped
- 1 tbs oil x 2

- 1 tbs of Karamal Masakan*
- Coriander and spring onions, chopped (optional)
^ Fresh noodles are the best (i.e. brought into the shop that day.  They are usually sitting in the box outside the fridge) because they are nice and soft.  If you happen to find them in the fridge hard,  you will need to put it in the microwave for 3 minutes in the unopened bag, then separate the noodles before frying. I buy the noodles below

*the bottle looks like this - with list of ingredients, and is available at any Asian shop

Sauce ingredients
- 1 tbs oyster sauce#

- 1 tsp of chicken powder

- 1/2 tsp sugar 

- 1 tsp of salt

- 1 cup of water 

- 1 tsp of corn flour

- 1 egg

 #you can get gluten free versions of oyster sauce like Ayam's sauce here 

Method
- Mix sauce ingredients together in a bowl then set aside

- Pour 1 tbs of oil in a hot wok then add the noodles
- Add the Karamel Masakan sauce and mix well with the noodles, carefully tossing them through the sauce.  I use chopsticks but a wok spatula works fine.  Empty noodles out into a serving dish

- Add the other 1 tbs of oil into the empty wok.  Sauté the garlic then add the chicken, moving it around the wok for about 2-3 minutes or until cooked.
- Add vegetables and pour sauce over.  The hot work and cornflour will thicken the sauce (you will see the edges of the sauce bubble).
- Add the beaten egg   Mix well with the wok spatula or chopsticks
- Pour the mixture sauce over the noodles in the serving dish
- Garnish with coriander and/or spring onions...

...and enjoy!

Read More