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Friday, 21 March 2014

不 流 的 流 沙 包 ("Liu Sar Bao")

I made "Liu Sar Bao" today but unfortunately my Liu Sar Bao doesn't live up to its name as it doesn't "liu" (流) at all!  But..... it taste real good.  Love the egg custard filling inside.

"Liu Sar Bao" (Salted Egg Custard Steamed Buns)

Ingredients for the Skin

500 gm Pau flour or Hong Kong flour

2 ½ tsp dried yeast

100 ml lukewarm water

125 gm caster sugar

5 tsp Crisco shortening  (I used vegetable cooking oil)

2 1/8  tsp baking powder

¼ tsp salt

110 - 115 ml water

Preparation for the Skin

Mix the dried yeast with lukewarm water, stir well.

Add in 130 gm sifted pau flour, mix well with the yeast mixture.  Roughly form into a ball of dough and set aside for 15 mins.


Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.

Pour this mixture into (A) above.  Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.

Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

Weigh out 50 gm of dough and roughly shape into a ball.  Makes 18 pieces.

Flatten and roll out the dough into a circle.  Cup it in the palm of your hand, spoon in the custard filling onto the centre of the dough and pleat up the sides and seal; lightly roll with your both hands to shape it round. Place the pleated side down onto a piece of greaseproof paper, on the rack for steaming.  Cover with a piece of damp cloth and let rise for another 15 mins.

Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.

Remove from steamer and serve, hot.

* This Pau Dough is adapted from Cheah of No Frills Recipes
This pau dough recipe is indeed good and the texture is soft after steamed.  Will use this for all my future steamed buns.

Salted Egg Custard Filling
Adapted from Food Manna

80g salted egg yolk (6 yolks)
110g caster sugar
55g custard powder
55g full cream milk powder
60g coconut milk
20g corn starch (1 tablespoon)
110g butter, room temperature

Start by steaming the egg yolk for 8-10 minutes or until cooked. let cool and mash. Next, In a mixing bowl, cream the butter slightly and mix in the ingredients. Refrigerate the mixture until firm. Portion into balls and freeze till solid. 

* Both the bao dough and the filling, I half the recipe.

Other food bloggers have made  "Liu Sar Bao" too; check them out.

Tuesday, 11 March 2014

Easy Quick Stir Fry Beef & Broccoli

With the hot weather and dry spell here in Malaysia, I guess some of you wasn't in a mood to bake or cook lately, right?  It has not been raining for more than 3 months here already;  all the trees and grasses has turn reddish brown; from far it looks like Autumn season here in Malaysia!!

With the dry spell and water rationing going on, it is good to cook and eat light and easy dishes like soups and stir fry dishes.


300g rump steak or tenderloin steak, thinly sliced
180g broccoli florets
50g ginger, thinly sliced
1 bird’s eye chilli, thinly sliced
1 tbsp peanut oil
Dash of pepper

1 tbsp soy sauce
1/2 tbsp cornflour
1/2 tbsp oil

2 tbsp soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tsp Shaoxing wine
1 tsp corn flour
3 tbsp water

Marinate the beef slices with soy sauce, cornflour and oil for 15-30 minutes.
In a saucepan, blanched the broccoli florets 10-15 seconds, drain and set aside.
Heat 1 tbsp of oil in a wok under high heat until smoking hot. Add in sliced ginger and give it a quick stir for a minute.
Add in beef and the blanched broccoli florets and stir fry for a further 1 minute.  Pour in the sauce and give it a thorough mix and further cooked till until the beef turned brown and the sauce slightly thickened.
Stir in the sliced bird's eye chilli and season with white pepper and add a splash of sesame oil. 
Mix well and serve immediately with steamed rice.

                        If you don't eat beef, you can always substitute with pork tenderloin.

Friday, 7 March 2014

Fried Shrimp Balls

I have one big bag of tiger prawns left over which supposed to cook for the CNY dinner but due to I have been unwell, I have not done any cooking since.

Well, instead of cooking my usual sweet and sour prawns or sambal prawns, I have chosen to use Nami's Fried Shrimp Balls again because I just love the crisp of the fried panko.

Fried Shrimp Balls
Recipe sourced from Nami of JustOneCookbook

1 medium onion
1 tbsp oil
650g black tiger prawns, peeled and deveined
1 tbsp corn starch
1.5-2 inch ginger
3 stalks spring onion
2 small eggs, separate into egg whites and yolks
1/2 tsp salt
Freshly ground black pepper
1.5 – 2 tbsp corn starch
1 tbsp Sesame oil
1 Cup Panko or breadcrumbs
Oil for deep frying

To Serve with:
Salt & white ground pepper


* Do hop over to Nami's Fried Shrimp Balls on the method to prepare and deep fry this Shrimp Balls as well as to view her tutorial photos.  


Do you like Fried Shrimp Balls?

I am linking this post to Little Thumbs Up


The theme for March 2014 is Prawn

Hosted by Moon from Food Playground