Latest batch of kaya jam🥥Nice and creamy. Get them while they last😁
Shortcut Peking style wraps for your crispy Peking duck 北京烤鸭 or stir fried meat strips in Peking sauce 京酱肉丝😄 This is a shortcut that I just discovered recently - you can just use dumpling skin to make these thin crepes. Brush each piece with oil and stack them up (6-8 pcs at a time). Roll them flat and put the whole stack in the steamer for 15 mins. Once done, slowly peel them off piece by piece. Brushing oil evenly over the pieces makes it easier to peel when done.
Wrap any meat or stir fried vegetables or vermicelli with these.
Snow skin mooncakes for mid autumn. Green pandan skin with kaya mung bean filling. Blue pea flower skin with mandarin peel red bean filling. What do you think of the two-toned blue and white skin? Looks like fluffy clouds in the sky😁 #snowskinmooncake #冰皮月饼
Making more angku kuih for Singapore and Malaysia National Day celebrations in Seattle these 2 weeks. I noticed that most Singaporeans prefer peanut filling while the Malaysians mostly opt for mung bean filling. Which type of filling do you like?
Guinness Cream Cheese Brownie - loaded with all the good stuff. If you have tried the Royce Nama Chocalates, this is smooth and creamy brownie comes close. Chill it in the fridge and cut into small little cubes. Decadent.
Kitchen Trial #2 - Seremban Siew Pau 芙蓉烧包
Many people think Siew Pau is just a baked version of Char Siew Pau. Nope. Seremban Siew Pau is made from flaky Chinese pastry 酥皮 that is rolled and laminated a few times to get the soft, flaky layers. The filling can be made with chicken or pork marinated in sweet and savoury char siew sauce.
A few friends have asked me to try making Siew Pau. So I finally put it to trial last week and I keep thinking about them now. I initially wanted to try half from each batch I made but ended up eating 2 whole ones. Ahem…for taste testing purposes. And because they are so addictive. So next time, I am going to make these bigger because one is just not enough. #siewpau #serembansiewpau #芙蓉烧包
Happy Sunday! This is Sambal Hebi Steamed Roll - Malaysian Chinese version of cinnamon roll. Dried shrimp chili paste + bean paste and hoisin sauce + mantou dough = sweet and spicy, soft and fluffy steamed rolls.
Who likes sambal hebi?
#sambalhebi #steamedmantou #steamedbuns #mantou
I have been researching and working on Chinese sausages/ lap cheong 腊肠 since the beginning of the year, aiming to make some claypot rice 腊味饭 for CNY. Without any artificial additives or preservatives, I wanted to make these the traditional way - marinated with Chinese spirits of over 53% in alcohol level to eliminate much bacteria (I think I will be eliminated too if I drink a shot of that haha...as a reference Vodka is about 40%) and salt and sugar as a form of preservation. Almost similar in theory to curing salami or jamon, these are then air dried for 10-14 days.
I made a few batches, experimenting with texture and taste through:
1) hand-cut meat
2) fresh-ground meat with my Kitchen Aid meat grinder
3) original flavour with just salt, sugar and soy sauce
4) spiced with chopped mandarin peels 陈皮
Of course, the hand-cut version yields a clean-cut piece when you cut into it. Distinct meat and fat distribution with clear, see-through pieces of fat - we call it ice meat or bing rou 冰肉, crystal clear fats that is a result of marination with sugar and alcohol. Texture is firm and it gives you a good bite of meat. You know it is pure meaty goodness, unlike those stuffed with starches and other unidentifiable filings. With the ground-meat version, the sausages are packed not as tight as the handcut ones. Ground fats are not as juicy as handcut pieces. This is usually the lap cheong that we buy at the shops. Machine ground meat is usually softer than handcut ones and if it is finely grounded, it can get a bit mushy. Dry it for too long and the lean bits gets really hard. So there are many factors at play here - lean and fat meat composition, grounded or roughly cut, drying time.
From my few rounds of testing, I realize that a balance of machine ground meat and handcut fat can achieve a good balance. Of course cutting the meat with hand is still the best but it is super tiring to cut 2-3kg of meat into small pieces. The mandarin peel did not make a
Nian gao with roti paratha
Here's a creative way to cook Nian Gao - wrapped in roti paratha. I wrapped the nian gao in roti paratha pastry and cooked it two ways - 1) pan fried and 2) baked in oven or air fryer. I personally like the pan fried version. The paratha pastry is softer and retains a chewy texture this way. The baked/air fried version is beautifully flaky and crispy. Great for those who like it crispy. Try it out and see which version you like.
Nian Gao 年糕 or glutinous rice cakes/kuih bakul wrapped and steamed in banana leaf. You can pan fry them with egg, deep fried with taro or sweet potato, or steamed with shredded coconut for a delicious snack. Part of the Chinese New Year goodies for order.
Mulled wine warming in the rice cooker with lemons, cloves, star anise, cinnamon and some cardamom. Merry Christmas!
#mulledwine #christmasdrinks #gluhwein #christmasfood
Winter warmers - steamed pandan bread with butter and kaya jam, and a hot cup of Ipoh white coffee
Homemade mayonnaise is so easy! Basically just egg, some lemon juice/vinegar, mustard and lots of oil. Using a hand blender it takes only 20-30s. You can see it emulsifying as soon as you blend.
Recipe from www.seriouseats.com.
Use it for your post-thanksgiving turkey sandwich.
Note: please don’t use olive oil. Because the smell comes out super strong at the end. Follow recipe advice on neutral tasting oils like canola, grapeseed or sunflower. How did I know? Coz I added some olive oil (only 40ml) 😂 and it really smells
#homemademayo #mayonnaise
Another way of eating your yam cake 芋头糕 - pan fried w egg and chilli oil or XO sauce. New batch of yam cake is out today…lemme know if you would like some😋
Kaya Puff…the process of making the pastry. The “oil dough” is wrapped inside the “water dough” then rolled out a few times to get the layers.
Want to get some of these flaky deliciousness?
#kayapuff #pastry #chinesepastry #kaya
TRIED & TESTED Homemade pork balls. Soft, juicy and slightly bouncy pork balls that would make you wonder - are these fishballs or meatballs? You can hear me bite into it at the end. Perfect for hotpot or as an addition to your soups or noodles.
In the old days, the secret to bouncy meatballs is to thoroughly beat the meat until it turns into a sticky paste. Using the hand. Yes, manual beating with arm power. And I don’t have the muscles for it. Thank goodness now we have kitchen mixers. And that does all the hard work for you. You can make a big batch of meatballs without getting a workout.
Thanks to recipe from Da迖哥厨房 on YouTube.
#porkballs #meatballs
Kaya puffs up for order next week…PM for order details
#kayapuff #kaya #pastry #chinesepastry
Bubbly just like champagne. Homemade pineapple Tepache.
Pumpkin Turtle Bun
Pumpkin Turtle Buns inspired by the all the turtle buns that everyone is eating back in Malaysia this time of the year. Miku 面龟 or turtle buns are made during the 9th month of the Chinese lunar calendar in celebration of the Nine Emperor Gods Festival 九王爷诞
The steamed turtle buns are offered for prayers during this festival as turtles symbolize longevity. These turtle buns are usually sold in pairs and many people get to enjoy these soft, fluffy buns during the entire month of festivities. Some of the temples celebrating the festival will be bustling with activities such as street vendors selling turtle buns, Chinese opera and acrobatic performances. On the day of the Nine Emperor Gods Festival, Taoist devotees who had gone through one month of strict vegetarian diet will walk over hot burning coals as part of the ritual.
Such celebrations are some of the childhood memories that I have in Malaysia. When you start seeing turtle buns, it’s the start of the festival. Temple fairs and processions on the street are some of the events that we loved to watch as children. And this time of the year is when it starts to rain. As they say, you know it’s the 9th lunar month when the rain starts.
#pumpkinbuns #steamedbuns
#面龟 #九王爷 #九王爷诞
Cooking Auntie’s kaya buns
Bao-wow-wow steamed kaya pau😻 Soft and fluffy buns filled with Cooking Auntie’s signature kaya. Only small batch available for pickup in Bellevue this Thurs 29th and Fri 30th(2.30-6pm). Preorder to get yours over the coming weekends. Shortage of duck eggs lately so Cooking Auntie needs confirm all kaya orders ahead.
Kaya Pau - 1 pack (4 pcs) $10
Mochi w peanut filling 糯米糍 - 1 pack (4pcs) $5
Kaya (8 oz) - $9 (preorder)
PM me to order. You can also preorder for pickups the week after (Thur 6/Fri 7/Sat 8th Oct)
