Saturday, August 24, 2013

Pork and Shrimp Siew Mai (Dumplings)

This is authentic Chinese flavor pork and shrimp siew mai (dumplings). Packed meaty filling in silky wonton wrappers, dumplings are a staple order from any Chinese restaurant and are eaten as a snack, a side dish or even as the main dish. Extend the serving by eating it with flavorful yang chow fried rice.

Siew Mai filling:
  • Ground pork
  • Small shrimps
  • Small knob of ginger (grated)
  • Spring onions (sliced)
  • A tsp of sesame oil
  • A tsp of soy sauce
  • A tsp of cornstarch
  • Egg white to bind
  • Salt and pepper
*Wonton wrappers (preferably round but if you get a square shaped, just round of the corners by cutting them with a scissor -cut by batches so you save time.). 

1. Combine above ingredients

2. Using your hand, tuck a wonton wrapper and spoon filling in each

3. Tap the bottom of the wonton wrapper on a flat surface to get even bottoms so they stand when they cook.

4. If you have a bamboo steamer or any other steaming device, that's great. You can easily cook the whole batch. In my case I had none so I made my own using a strainer placed on top of a pot half-filled w/ water. Line cabbages on the bottom to prevent the wrapper from sticking onto it. Cover the pot with a lid to steam the dumplings.

Yang Chow Fried Rice

  • Day old rice
  • small shrimp
  • diced onion
  • chopped garlic
  • chopped Chinese cabbage 
  • an egg
  • a dash of soy sauce
  • sliced scallions
1. In a pan, saute onions and garlic with a little oil.
2. Add in the shrimps to cook
3. Add one beaten egg and let it cook. Break it off in smaller pieces with a wooden spoon.
4. Add in the chopped Chinese cabbage and top with the rice. Cover and bring to a light steam.
5. Add a dash of soy sauce (less than a tsp) and a very light sprinkle of turmeric to color the rice a light shade of yellow. Mix everything together, kill the fire and top with sliced scallions. Cover again and let the residual heat soften the scallions.

Friday, August 23, 2013

Crazy For Calzone

An ultimate comfort dish. This is a calzone that will give you a run for your money. Once you've mastered the art of making pizza dough, this is the next most sensible thing to make. Buon Appetito

-3/4 cup warm water
-1 tsp dried yeast
-1/4 tsp white sugar
-2 cups flour
-1/8 cup olive oil
-1/2 tsp salt

1. Combine water, yeast and sugar in a small bowl. Leave for 5 mins or until mixture is foamy. Stir well.
2. Combine flour and salt in a mixing bowl, create a well in the middle and pour the yeast mixture and oil.
3. Stir w/ a spoon gently until mixture comes together to become a dough.
4. Using your hands, work into a ball, kneading the dough at the same time.
5. Set aside in a separate bowl (greased w/ oil in all sides and bottom so the dough doesn't stick).
6. Cover the top with clear film  (plastic) and allow to rise (double the volume, about an hour).

Saute the ff. ingredients in a pan altogether, adding tomato sauce, tomato paste and a bit of water at the very end to combine everything and give the ingredients a tomato sauce base...
-green peppers
-Italian herbs (oregano, thyme, basil)
-Salt & pepper to taste

When everything is ready, divide the dough into 2 equal parts, roll out w/ a rolling pin to form individual circles.

Laden the filling and top w/ grated mozzarella cheese. Fold the calzone over and crimp the sides. Create vent slots on top and lastly, give the calzone an eggwash.

Bake for 25-30 mins at 200 degrees C or until golden brown.

Sunday, August 18, 2013

Something Exotic

Craving for something exotic? Try this Arabic-Mexican fusion dish of prawn, chicken and fish kebabs.  Coupled with veggies, kebabs are a great way to make a little meat go a long way... It's perfect for serving during cocktails too!


1. Prep the meats (prawn, fish and chicken) by marinading them in olive oil, curry and cumin powder, salt & pepper.

2. Arrange the meats with vegetables (green pepper slices, onion wedges and whole button mushrooms) and grill away.

3. Serve on top of a warmed tortilla and curry rice (just sprinkle curry powder or turmeric with rice). The rice is optional since the kebabs can survive on bread alone.

4. Add a side of whole corn kernels.

5. Lastly, top with a garlic yogurt sauce (yogurt + very little mayo to thicken + crushed garlic clove + salt + coriander)