Blogger Widgets

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

Thursday 6 March 2014

Perfect "Steamed Baked" Fruit Cake

I'm back ...after missing in action for so long.  I have been unwell right after the Chinese New Year.  I know my recuperating period has been quite long.  The medicine that I took has made me lost all appetite and I have been eating very little lately too.  And all these have also make me feel lazy to bake or cook to update to my blog.  I am sure you will agree with me sometimes you just don't have the mood to do anything else.

Today, I am posting my favourite fruit cake again.  Other than kumquat, mixed dried fruit is one of my favourite cake.  If you have come to know my blog here, I have done few steamed fruit cake before; my 1st time done is Steamed Fruit cake  (steamed for 2 hrs 45 minutes), my 2nd recipe also is Steamed Fruit Cake (steamed for 4 hours).  And just last Christmas, I have also made a Christmas Pudding which called to steam for 4 hours 30 minutes. 

With the long hours of steaming the cake, the cake will stay moist in texture and believe me, the cake is absolutely sooooooo delicious.  I know some of you will freak out when I said the steaming took at least 3-4 hours.     

But now, there's a solution, instead of steaming you can use the method of "steam bake" the cake to cut down the cooking time..  Isn't it great?  Well, this idea, I really have to thank my dear friend Hui of Butterfly-Waltz whom has advised me and after she has successfully done hers by steamed baked this Perfect Steamed Baked Fruit Cake.

“Steamed Baked” Mixed Fruit Cake 

200g butter (at room temperature)
150g caster sugar
3 eggs
150g plain flour, sifted
1 teaspoon bicarbonate soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract

350g mixed dried fruit
1/3 cup rum or brandy (you can add in more if you like OR you can use orange juice too!)
150g plain flour, sifted

150g caster sugar
30g water


Macerate the mixed dried fruit in the 1/3 cup rum for at least 4 hours or overnight.
Add in the 150g sifted plain flour into the mixture of dried fruit together.  Combined well and set aside.

Beat butter and sugar till light and fluffy.  Add in eggs, one at a time until well combined.  Add in vanilla essence.
Put in sifted flour, bicarbonate soda and cream of tartar.  
Add in the fruit mixture.  Mix all well together and set aside.

Meanwhile, place the 150g caster sugar into a saucepan and pour in the 30g water at the side of the  saucepan.  Cook till the sugar turn caramel.
Mix a well centre in the dough batter and pour in the caramel in the well and quickly mix all well combine.
(Please be extra CAREFUL when you pour in the hot caramel in to the batter!!) 

Prepare water bath and place in preheated oven of 170Celcius. 
Tip: use a medium/big square baking tray, filled with water and place in lower oven shelf. Heat water in the oven  (There's NO NEED to place cake tin "into" the water bath)

Grease and lined with greased proof paper to two small loaf pan pour the cake mixture in. 
Place cake tin on the second lowest shelf (or whichever shelf one usually use for baking) and bake at 170C for about 90minutes or until the skewer insert in comes out clean.

** I’m using two small loaf pans instead of 8” square pan as this will cut short the steam baking time. 

** You can wrap the cake pans with aluminium foil to slow steam bake to avoid burning on top.  
Feel free to do which step you feel appropriate.