Bak Chang (Continued)...getting ready the bamboo leaves

Before using the bamboo leaves, they have to be boiled in water to soften them.  This will make it easier to bend them when wrapping and they will not tear easily.  It will also prevent leakage of the rice and other ingredients into the water when we cook the wrapped dumplings later.

After the leaves are softened by boiling, pour away the hot water and immersed them in cold tap water.
Briskly wash the leaves(they are mostly prewashed), and put them in a colander to drain away some of the water.  They need not be dry to be used for wrapping, because once dry, they will become hard and easily torn.

The next step is to wrap the dumplings into diamond shapes , tie them in strings prepared earlier and put into a pot of boiling hot water.  The water is put to boil before you start to wrap the dumplings.  Put enough water , about half the pot so that all the dumplings are fully immersed when boiling.  It takes about 2 - 3 hours to cook the rice.  To ensure the heat is enough to completely cook every grain of rice, I put a heavy mortar on top of the pot cover to weigh it down.  The steam is prevented from escaping too much and therefore the rice will be cooked easily.

The bunch of dumplings need to be lifted up from boiling water to change the positions of each so as to ensure even cooking.

After 2 hours or so, remove one to test if the rice is completely cooked.  In the inner grains of rice has not been cooked yet, we will have to wait a few minutes longer but usually 2 - 3 hours is sufficient.

 

Alas, my dumplings are done today!  Everyone in the family is enjoying them.  Usual comments...good enough to start a business....better than the ones sold outside.
 

Bak Chang (continued)

Making Dumplings

Cooking the Contents:

Heat up a wok.
Pour in 2 tablespoonful of oil and when it is hot, fry the sliced shallots and
garlic until fragrant.
Put in the glutinous rice which has been washed and then soaked for at least 2 hours.
Fry thoroughly for a while and then put in the black eye beans which has been washed
and half cooked(before the coat of the bean breaks). Put in 1-2 tablespoonfuls of the thick soya sauce. Add in salt to taste and fry until the whole mixture has been mixed with the fragrant oil and salt.
Turn off the fire and take the rice out into a large basin. Leave it aside.

Cooking the diced meat:

Fry some sliced shallots and garlic in oil. When fragrant and brown, put in the diced meat,
which has been seasoned with salt, some sugar, a teaspoon of thick soya sauce and 5 spices powder.
 Ensure that the meat is a little more salty and spicier than usual because after it has been boiled while wrapped in the dumpling, it tends to lose some of its flavour.

The above procedure can be done to cook the mushroom, except no spices are needed for them. The mushrooms have to be presoaked for at least 2 hours to soften them. A little sugar is added in the water to speed up the process of softening them.


　
　

Bak Chang (Glutinous Rice Dumplings)

Making Chinese Dumpling

('Bak Chang' in Hokkien)

It is a tradition that my family keeps every year, no matter how busy or how lazy one(the mother, of course) feels.

However, the sole purpose in making them is for eating and not for sacrificing or for throwing into any stream or river.

The Dumpling Festival Day falls on the 5th day of the 5th Chinese Lunar Month, when Chinese families commemorate an ancient hero who sacrificed his life in defiance of a tyrant ruling China at that time. He jumped into a river and drowned. To prevent his body from being eaten by fishes in the river, the ancient Chinese believed that the dumplings they threw into the river would feed the hungry fishes instead.

So much for some historical background. The important thing about any kind of cooking is the preparation of the ingredients and the things needed .  It cannot be denied this will involve quite a substantial amount of work because it is not like cooking a pot of rice to which you can just throw in the ingredients that make it delicious and enjoyable.  Making dumplings involves the wrapping of the rice into  diamond shapes using bamboo leaves, not any other kind of leaves, for their flavour will be  enhanced by these special leaves.

Ingredients :

(Makes about 22 )

1 kg of glutinous rice

300g black eye beans

20 - 22 pcs medium sized mushrooms

500g meat (pork or boneless chicken), cut into 20 -22 cubes

shallots (200g) cut finely

garlic ( 5 pips)

grounded pepper(2 teaspoonful)

 

thick soya sauce(1 -2 tablespoonful)

salt, sugar

When cutting the meat, always make a few peices extra(say 3) because sometimes we tend to make one or two dumplings a little smaller, and towards the end we find we have some more rice to make another one or two. The same for the mushroom pieces.

Prior preparations:

A roll of rafia string, cut into 6 lengths of about a metre

which are then folded in two. Make two bunches, each with 3 'folded in twos', tie at the top so that

a loop is form for hanging the bunch of dumplings(looks like a stringy octopus). Split each string into two and now you have 12 free strings in each bunch for tying.

Bamboo leaves: these can bought in plastic bags sold in supermarkets serving the Chinese community of which is usually indicated on the packet, the quantity. As long as there are about 50 pcs of leaves( 2x 22), it will be sufficient for use. Each dumpling needs at least 2 leaves, to ensure no leakage or breakage.

Fish Head Curry by Amy Beh

Ingredients


1 Fish head (Garoupa, Red Snapper etc, clean and cut into halves  and seasoned with salt)
1 Litre water
3 tbsp oil
1/2 tsp mustard seeds(biji sawi)
1 onion, sliced thinly
1 stalk curry leaves, use leaves only
1-2 stalk lemon grass(serai), bruise slightly
2 half ripe tomatoes, cut into quarters
200g lady's fingers
1 red chilli, with seeds removed and cut into halves
1 green chilli, with seeds removed and cut into halves
1/2  a fistful of tamarind(mixed with 1 1/2 cups of water, squeeze for juice)
1/2 grated coconut(squeeze with 1 cup of water for santan/coconut milk)


Method  :


Step A :


With a little of water, mix
2 tbsp fish curry powder
1/ tbsp chilli paste
1/2 tsp belacan granules




Seasoning:


1 tsp salt or to taste
1 tsp chicken stock granules
1/2 tsp sugar




Garnishing:


1 stalk spring onion
2 stalks coriander leaves, cut into 3 cm to 4 cm lengths




Steps In Cooking  :


1)  Bring water to boil.  Put in the fish head.  Half cook them.  Dish them out and drain.
Reserve the stock to be used later.


2)  Heat oil in wok.  Saute mustard seeds until they pop.  Add ingredients from
step A.  Fry until fragrant and until the oil rises up.


3)  Add onions, curry leaves and lemon grass.  Continue to stir fry.


4)  Pour in the tamarind juice and some of the stock. Bring it to boil.  Stir in the santan, tomatoes, lady's fingers,and red and green chillies .  Simmer until gravy comes to a low boil.


5)  Add in the fish head and seasoning.  Bring to a quick rolling boil over a medium high heat.


6)  Dish out and serve with garnishing.

Prawns, Vietnamese style

600g medium-size prawns


3 stalks lemon grass(serai) , sliced and chopped finely
3-5 chilli padi, chopped finely
2 dried chillies, chopped finely
1-2 Bombay onions


Seasoning  :


4 tbsp tom yam paste
2  tbsp tamarind paste(asam java)
2 tbsp sugar
Combine the above 3 items with some water , about 12 tbsp


1/2  tsp sesame oil






Method:


1)  Season prawns with a pinch of salt and sugar.


2)  Toss in 1 cup of corn flour


3)  Deep fry marinated prawns in hot oil until crispy. Drain away the oil.


4)  Heat kuali with oil and fry chopped ingredients until fragrant.


5)  Add seasoning and fry well.


6)Toss in the prawns and stir fry well.


Lastly, add sesame oil.

No-bake Cheese Cake

400g digestive biscuits
120g butter-melted
1  1/2 tbsp gelatine
100ml hot water
1 tbsp lemon juice
250g Philadelphia cream cheese
4 tbsp condensed milk
1 tin evaporated milk-chilled overnight


Topping:


1/2  can halved peaches - sliced
2 tbsp gelatine dissolved with little hot water


Method  :


1.  Crush biscuits into fine crumbs.  In a mixing bowl combine crumbs and melted butter. 
Stir well.  Press crumb mixture onto bottom and sides of a 9" baking tin to form a firm, even
crust.  Chill for 2 hours while making filling.


Filling:


2.  Dissolve gelatine with hot water, stir in lemon juice.  Keep aside.


3.  Mix the cream cheese and condensed milk.  Stir well.


4.  Whip the chilled  evaporated milk until thick and combine with the gelatine mixture and cream cheese.


5.  Beat until the mixture is smooth.


6.  Pour filling into crust and decorate with sliced peaches.  Dissolve 2 tbsp of gelatine in hot water.
Allow to cool and pour over peaches.  Chill over night to set.

MENU OF THE MONTH

Luncheon Meat and Cheese Slices


For 4 portions


1 can of luncheon meat
 2 pieces of cheese slices
2 tomatoes
Parsley


1.  Cut luncheon meat into 4 thick slices and half them.


2.  Cut the square cheese slices into two.


3.  Prepare a non-stick pan over a low fire,


4.  Sandwich each piece of the cheese slices between 2 pieces of the luncheon meat.  Place them on the hot pan.


5.  Cook it slowly until the cheese starts to melt.
  Turn over carefully and cook the other side through. 


6.  Place on a large plate and garnish with tomato wedges and a sprig of parsley.




Crispy Potato Cakes


Makes 12


1/2 kg potatoes
1 medium- sized onion
1 level teaspoon salt
1/4 level teaspoon mixed dried herbs
2 rounded tablespoon self-raising flour
Oil for shallow frying




1.  Peel potatoes and onion;coarsely grate into a bowl.  Squeeze out any excess water.


2.  Add salt and mixed herbs; mix well.  Stir in flour.


3.  Take a rounded tablespoon of mixture and press between hands to make a thin flat cake.
Repeat to make another 11 more.  Heat some oil in a large frying pan.  Place half of the cakes 
in pan; press surfaces to level.


4.  Fry slowly for 5 minutes on each side, until cakes are golden brown.


Drain on grease paper; serve hot with the Luncheon meat and Cheese Slices.




Winter Salad




For 6 to 8 portions


1 tablespoon lemon juice
1 large apple
250g white cabbage
2 sticks of celery
1 large carrot
100g seedless raisins
50g to 100g walnut pieces or other nuts preferred
2 rounded tablespoons thick, mild mayonnaise




1.  Place lemon juice in a large bowl.
Peel apple and coarsely grate into bowl;stir, to coat in lemon juice.


2.  Wash cabbage and celery; shred finely on a grater or with a knife.  Peel carrot
and grate finely.  Chop raisins, break walnut pieces, if large.


3.  Place prepared ingredients in the bowl and stir in mayonnaise and some salt, to taste. 
Mix well and pile into a salad bowl , to serve.


Serve with Luncheon Meat and Cheese slices , and Crispy Potato Cakes.

Lui Cha Fan (Hakka Vegetable-based Rice Dish)

Ingredients  :

250g young tapioca leaves (if preferred, sweet potato) shred finely
250g 'sayur manis' (shu zhi ye - in Mandarin; she chai choy in Cantonese)  squashed after washing so that some of the 'wax' from the leaves are removed
250g long beans, dice
250g leeks, shred
150g dried radish(choy poh), soak thoroughly and then chop finely
100g dried prawns, soak and chop
4 to 5 pieces pressed soybean cake(tow kua) cut into thin slices and fried
250g choy sam, shred finely


(any other vegetables can be used instead...it is a matter of preference...as long as you like the taste of the vegetable.  Some even used 'bitter' vegetables.)


100g basil leaves
1 tbsp tea leaves
120g roasted peanuts, skin removed
50g roasted white seame seeds
salt to taste
Cooked rice

Method:

Stir fry all the vegetables and dried prawns separately with a little oil.

Dish up into separate bowls and set aside.

Combine basil, roasted peanuts, roasted sesame seeds and  tea leaves.  Grind into a paste.

Add boiling hot water and mix together into a soup.

Keep soup hot for serving.

To serve  :

Dish up rice into individual bowls and top up with a little of each vegetable. 

Pour in the required amount of lui cha soup.  Serve immediately with a sprinkling of remaining roasted peanuts.

Biskut Lemak (Cinnamon Flavoured Butter Cookies with Chocolate Topping)

500g plain Flour
450g Melted Butter
1/4 to 1/2 tsp vanilla
1/2 tsp cinnamon powder
1/2 pkt chocolate- melted


Method ;


1)  Mixed melted butter with vanilla and cinnamon powder till white and fluffy.


2)  Add sifted flour and knead dough until soft.


3)  Shape dough into a long or round shape.  Bake for 15 to 20 mins.


4)  When cool, decorate with piped melted chocolate.


5)  If a sweeter taste is preferred, sprinkle some icing sugar.


Though these cookies are difficult to keep in a container because the chocolate will come off,  they are very delicious especially to those who like the combination of cinnamon and chocolate flavour.

Honey Comb Cookies

155 g rice Flour
55g plain Flour
150g granulated sugar
2 cups coconut milk
3 egg
2 egg yolks


Steps :


1)  Stir rice and plain flour into a mixing bowl.


2)  Add sugar and gradually mix in the coconut milk.


3)  Stir until smooth and then whisk in eggs and egg yolks
until well blended.  While doing this, heat up cooking oil (500 ml or more) in a wok.
Use medium heat.


4)  .Get ready the 'mould' for the honey comb cookies.


5) Dip the 'mould' in the batter.  Do not dip the whole 'mould' in.  It should be dipped until about half of it is in the batter.  This is very important because if the batter gets above the 'mould', the cookie will not come off when it is cooked in the hot oil.


6) Once the 'mould' is wet with batter, dip it in the hot oil.  The batter gets cooked and peels off nicely from the 'mould'.


7)  Once the cookie turns golden brown, remove it and drain off the oil.




If you enjoy sesame seeds on your cookie, before dipping in the 'mould' put in about 100 to 200g.
Sesame seeds should washed and fried first.


Enjoy this delicious and easy to make cookie!  Will save you a lot of money because one canister can sell about RM18!

How to Made ' Smoother' and 'Springier' Chicken Meat Paste

Getting fed up of eating minced pork used in stuffed bean curd(white type), I decided to do away with the high cholestrol pork.  I tried mincing chicken breast meat into a paste instead.  It worked and did not turn out to be chewy or 'rough' as expected.




Steps for its preparation :


1)  Get about 300 -500 g of fresh chicken breast meat from the stall that sells them separately.  The amount depends on number of servings needed.


2)  Remove the skin or any visible fat.  Slice the slab of meat into slices so that later it is easier to mince it.


3)  Once the whole slab is sliced, mince the meat with a chopper.


4)  As you are mincing the meat, sprinkle some water.


5) Add less than half a teaspoon of cornflour and a little salt. Continue to mince the meat until it turns into paste that sticks together like a dough.


6)  If the effect of mincing makes the paste sticky(you can see some sticking to the blade of your knife), you are successful.


A paste of that effect will be springy after it is cooked.


  Suggest pepper to be added if you like it peppery........Happy trying !

Stuffed 'Towfoo Pok'

'Towfoo Pok' are deep fried bean curds cubes and can be bought ready made at the fresh market or supermarkets.They are excellent for stuffing minced meat and the bigger version is excellent for stuffing raw vegetables like turnip strips, cucumber and blanched bean sprouts.


The recipe I am going to share is 'towfoo pok' stuffed with a mixture of mince meat and chives.


The meat used can be pork or chicken breast meat.


The steps :


1) First, soak the pieces of  'towfoo pok' in hot water  and then squeeze out the water to get rid of the oil as much as possible.  


2)  When the 'towfoo pok' becomes less oily , squeeze until they are almost dry.  Cut into halves and leave them aside.


Getting ready the minced meat :


3)  Wash and mince the meat ( 300g is sufficient to stuff about 20 halves of the 'towfoo pok')


4)  Once the meat is minced to almost a fine paste, add some salt and a little soya sauce to marinate for a while.


5) Wash some strands of chives, say about 100g. Chop them finely and after that mix well into the minced meat.


6)  Also chop finely 2 or 3 cloves of garlic and mix it together with the minced meat mixture. This meat and chives paste is ready to be stuffed into the 'towfoo pok'.


7)  To ensure the stuffing do not fall out of the 'case', we must use cornflour mixed in some water.  This mixture when heated will turn into a sticky paste and will hold the mince meat in place.


8) Use a teaspoon to take some of the cornflour mixture and wet the bottom of the 'towfoo pok' a little before putting the filling of minced meat and chives.  Stuff until the 'case' is full.  On the surface, again put a little of the cornflour mixture to ensure further the filling is stuck to the case when it is cooking.


9)  Repeat step 8 for the other halves of the 'towfoo pok'.


10)  Once all are stuffed with the minced meat mixture, they are ready to be steamed or pan fried over low fire. When pan frying, put the meat side down so that the meat will get cooked thoroughly.  Once it is turning brown, it is cooked.  Too big a fire will burn it before it is cooked thoroughly.


Method of Serving  :


Can be eaten just like that or can be dipped into chilli sauce if prefer it spicy.


Can be wrapped in lettuce leaves and eaten together.


The steamed ones can be served with some fried garlic and oil to improve its flavour.


Garnish with some coriander leaves or sliced chillies.

Radish and Ginger cooked in Black Vinegar

This is a vegetarian version suitable for those who are not able to eat the pigs' trotters cooked in black vinegar. It is as appetising as the former.  Besides, it is extremely good for those who worry about their cholestrol levels. It serves well as a side dish too.


1)  As in preparing the pigs' trotters recipe, we must first boil the ginger in water and let it release its full flavour by leaving it overnight.  However the volume of water should be reduced as the radish used will be less and we do not need so much liquid to cover it. For a litre of water, we can use about 200g of ginger and 300g radish. It should not be very watery as the radish contains juices too and it cooks fast.


2)  On the next day, radish which are to be cut in triangular chunks about a thickness of 1.5 cm, are added to the reheated ginger soup. Actually it is up to personal preference.  Some like it thin and full of the vinegar's sour taste, whereas others like it less sour and still retaining its radish flavour.


3)  Add the required amount of  vinegar , recommend 200 ml for a start and then taste it to determine its sourness. Add brown sugar little by little until the sweetness is just enough to balance the sourness.
I would recommend at this point to do it by trial and error.  Different people have different tastes.  Some like it extremely sour whereas others like more sweetness.


4) When the soup is boiling, lower the fire.  Let the mixture simmer until the flavour of the soup seeps into the ginger or the radish.


The end result is something that tastes like pickled ginger or radish.
For radish lovers, this is a must try.  Futhermore, it does have some medicinal value!

Pigs' Trotters Cooked in Black Vinegar

This is a favourite among postpartum Hakka ladies during their confinement.  Its hot and sour taste invigorates the weak mothers after giving birth. 

The steps to cooking this dish are as follows:

1)  Use a stainless steel or enamel or clay pot for this purpose.  An aluminium pot will not be suitable because the acid (vinegar) will react with the metal and may cause metal poisoning.

2)  Boil some pieces of old ginger in about a litre and a half of water.  The pieces of old ginger must be scraped off its skin and washed, and then crushed or flatten with a pestle or anything that is able to serve this purpose. The amount of ginger used is according to personal taste.  If you want the soup to be 'hotter' or to have more 'zing', more can be added. Normally about 400 g will be sufficient. Young ginger can be used if only the ginger flavour is favoured and not its 'hotness' or its additional 'zing'.

3) Boil the ginger for about half an hour.  When you can smell the aroma of the ginger, lower the fire a little and let it simmer. Add about 100 to 200 ml of black vinegar. Turn off the fire and keep this soup over night to let all the ginger release its full flavour into the liquid.

4) The next day, get ready the pig's trotter.  The butcher at the market will normally cut it up for you into smaller pieces.  They will also remove whatever hairs on the skin. What we need to do is to wash the pieces clean under running water and then boil them in a wok of hot water for about ten minutes.  Whitish grey 'scum' will float on the boiling water.  When this happens, turn off the fire, remove the meat from the wok and wash them clean of those 'scum'.  

5) Now the pig's trotters are ready to be cooked in the ginger soup which has been reheated again.

6)  Add another 100 ml of black vinegar to the pot of ginger and pig's trotter.  Allow it to boil and when it is boiling, lower the fire to allow the ingredients to simmer.  Take a little of the soup in a spoon to taste. If it is not sour enough, add some more black vinegar.


7) Then add some brown sugar to put some sweetness in the sour soup. The amount of sugar added depends on individual taste. When adding the brown sugar, care must be taken not to add a lot at one shot.  It should be added little by little and each time, we must taste the soup till its taste suits our taste buds.  If it is not sour enough, add more vinegar. So, it is by trial and error.

8)  Once the meat is soft, the dish is ready to be serve. The ginger can be eaten as well.  It has high fibre content.  

Besides ginger, some may like to add dried chillies for additional flavour.  Some like to add roasted black beans as they think they will make the soup more nutritious. Usually about 150 g is enough, otherwise the original sour sweet flavour will be changed.  If roasted black beans are used, they must be added before the meat as they will take a longer time to soften. Once they are almost soft, add the meat followed by the vinegar.


Others will also add hard boiled eggs together with the meat.  The shells are either removed or left intact. 


The unfinished soup can be kept overnight and its flavour maintained by adding more vinegar and sugar.  Vinegar should not be boiled too much as it gets boiled off. 

It will take some degree of experience in order to cook this dish to a flavour that is most satisfying to you.

Good luck and have fun trying!