Steamed Char Siew Bao/叉燒包

Snow Balls with Sweet Adzuki Bean Paste Filling/紅豆沙雪球

Made some snow balls with sweet adzuki bean paste for our community workshop gathering.

Steamed Sponge/雞蛋糕 aka Mushi-Pan 蒸しパン

This is one of my husband's favourite food and it's also my forte. I've being making this during my school days for my grandma kuih store in my hometown. At that time, the cost of a piece of this cake that are slightly bigger than the one in my photo was only 10 cents. Sometime I miss it too, and whenever I miss it, I'll make one. It brings back bitter sweet memories of my childhood days and also the days with my grandparents too.

Gai Tan Chye/雞蛋仔。

Oh boy! Try out this gadget of mine today, got this from a friend years ago. If you've friends who live in Hong Kong or have been to Hong Kong before, they will be able to tell you what this is. To me, it's just appam balik cooked in a small egg shaped kuih bahalu mould. The people in Hong Kong called it 'gai tan chye/雞蛋仔。

Steamed buns/大包。

Trying to revive my aunty's recipe and also testing my bao making skill. So I made some steamed buns aka bao for breakfast today. They are what the Cantonese called 'Sang Yuk Bao' meaning the meat is not cooked when it's wrap with the dough. In these bao of mine, each of them has minced meat with chopped water chestnuts, shredded dried shitake mushrooms, lup cheong aka Chinese sausage and quail egg. Like my son always use to say, "Ma, you still got it." Yes, they taste good too.

Steamed Sweet Adzuki/Red Beans Rice Pudding/紅豆糕。

Adzuki bean is the Japanese name for red beans. This is a variety of the Chinese New Year kuih/cake/糕 too, 糕 has the same sounding as 高 and 高 means high in Chinese. So, by having a tray of 糕 during CYN means that your new year will be higher or better than last year. As for me, I'm trying to revive one of my grandma's recipe. I made this by the eyes just like grandma. Yep, no measurement what so ever. Got a specific size tray and just add one packet of rice flour, coconut milk plus water or the bean cooking water to almost the top of the tray, for the beans it's up to your liking. Add more if you like your kuih with more beans or less if you don't, you can also mashed the cooked adzuki beans too. By the way, you have to cook your beans till soft or tender before you add them into the tray. Oh! One more thing is I've forgotten to wipe the underside of the cover. The condensation will discolour your kuih, so remember to wipe the water off before you do anything.

Pot Stickers Competition/褶煎饺比赛.

Jiaozi or Guo Tie

We, my daughter and I had a jiao zi pleating competition a few weeks ago we managed to plaid 16 pleats and that's our best that we can do. This is how they look like, the 1st photo is the 14 pleats one, then comes the 15 pleats and then the last one is 16 pleats. Here is the photos of them and a plate of crispy pot stickers.

                                       
                                           One tray of Jiaozi ready to go in the wok.

                                                                   
                                                                                           This is the 15 pleats ones.

This is the 14 pleats ones












A plate of crispy guo tie cooked by my daugher.

This is the 16 pleats one.