Home Style Delicacies And Savoury Pies

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Contents

1. Filling For Chicken Pie
2. Fried Won Ton
3. Gow Gee Savoury Duplings
4. Hakka Yong Taufoo and Bean Curd Spring Rolls.
5. Hard Boiled Eggs in Tea Leaf Sauce
6. Lamb Meatballs With Pasta
7. Lasagne
8. [Loh Mai Kai Steamed Glutinous Rice With Chicken, Mushroom and Chinese Sausage.
9. Pan Stickers with Minced Pork
10. PAU
11. Pie Tee
12. Pork And Fennel Sausage Rolls
13. Radish Cake
14. Salmon Head with Fried Tofu
15. Shepherd's Pie
16. Siew Mai
17. Steamed little Meat Soup Dumpling
18. Steamed Slit Pau with Pulled Pork
19. Stewed Peanuts
20. Woo Kok ( Yam Puff )
21. Yam Cake ( Wu Tau Ko )
22. Yam Gnocchi ( Hakka Yam Abacus )

Filling For Chicken Pie

Created 2013-09-29 · Updated 2016-12-31

Ingredients

• 500 gm chicken thigh fillet cut into 1 cm cubes
• 1 mediun size carrot cut into 1 cm cubes
• 200 gm fresh mushroom cut into small pieces
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• 1 medium onion, chopped

White sauce

• 2 tablespoon butter
• 2 tablespoon plain flour
• 1 cup milk
• Method:  Melt the butter in small saucepan at medium heat.

Method

1. Add in the plain flour and stir into the butter to form a soft dough.
2. Cook till the dough leave the side of the pan. Pour in the milk and use a whisk to stir the dough into the milk till it forms a thick sauce.
3. Pour 1 tablespoon oil into a saucepan and saute the onion and garlic till the onion is soft.
4. Add in carrot and mushrooms and stir fry. Add in chicken and stir fry till chicken is almost cook.
5. Add in 1/2 cup water and 1/2 teaspoon salt and cover the saucepan and let it simmer at medium heat till chicken is cooked.
6. Add in frozen pea and the white sauce to thicken the dish.
7. Dish up into bowl and let it cool for about 2 hours.
8. You can cook the fillings the night before and keep in the refrigerator overnight.
9. Use a pastry cutter about 2 cm larger than the patty tin hole to cut out short crust pastry to line the patty tin .
10. Scope the filling into the short crust pastry and cover with cut out puff pastry which is slightly larger than the patty tin hole. Use a tiny star cutter and cut off a little puff pastry from the centre before putting on to the filling.
11. Brush the side of the pastry with a little beaten egg and press both pastries together to seal.
12. Repeat till all the fillings are used up. Brush the top of the pie with beaten egg.
13. Bake in a preheated oven at 180 C for 25 - 30 minutes Chicken Pies Before Baking and Baked Pies below:

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Fried Won Ton

Created 2013-08-12 · Updated 2016-11-29

Ingredients

• 300 gm minced pork
• 1 small piece of roasted dried sole fish pounded into powder
• 1 packet won ton wrapper.
• Half a can of waterchestnuts  chopped

Seasoning

• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoon sesame oil
• 2 teaspoon corn flour
• pepper

Method

1. Mix the pork and dried sole fish together.
2. Add in seasoning and mix till well combined Take a piece of won ton wrapper and put a teaspoon filling in the middle and wrap up using a little to seal the edges.
3. Repeat till all the fillings are used up. Deep fry Serve with sweet chilly sauce.

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Gow Gee Savoury Duplings

Created 2014-09-20 · Updated 2016-12-31

Ingredients

• 1 packet store bought Gow Gee pastry
• 300gm Minced Pork
• 1/2 Can Waterchestnut, diced
• 2 Pieces soaked Cloud's Ear Fungus, chopped
• 1 Piece soaked Shitake Mushroom, diced
• 1 Teaspoon Ground, Roasted Dried Sole Fish
• 1 Teaspoon Sesame Oil
• 1/2 Teaspoon Salt and 1/2 teaspoon Sugar
• 1 Teaspoon Cornflour
• 1 Tablespoon Soya Sauce.
• Pepper
• 1/2 Teaspoon Baking Powder

Method

1. Mix the minced pork with all the ingredients until well combined.
2. Scope a teaspoon of pork mixture and wrap with gow gee wraper, till all used up.
3. Bring a pot of water to a boil and put in the dumpling a few at a time and let it cook, stiring.
4. When the dumpling floats, it is done and scope up with a slotted spoon.
5. Serve with shredded ginger in chinese vinegar.
6. Can also add the dumplings to noodle soup and steamboat.

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Hakka Yong Taufoo and Bean Curd Spring Rolls.

Created 2014-02-03 · Updated 2016-12-31

Ingredients

• 1 Kg Minced Pork
• 1 Kg Fish Fillet [Baby Shark, Monk Fish or Bonito ]
• 2 Pieces Dried Squid [ leave in a deep round plate
• and cover the squid with water and let soak for an hour]
• 1/2 Piece Salted Fish [Mackeral ]
• 1 Large onion cut into 8
• 4 Cloves Garlic
• 2 Eggs
• 2 Tablespoon Cornflour + 1/2 cup water
• 1 Tablespoon Light Soya Sauce

Method

1. Clean the dried squids, remove the skin and the hard bits in the middle.
2. Put the onion, garlic, salted fish and dried squids into a blender and blend into a paste.
3. Add the paste to the minced pork with 1/2 teaspoon salt and 1 teaspoon baking powder.
4. Mix well.
5. Blend the fish fillet in a blender Add in 1/2 a teaspoon salt and 1 teaspoon baking powder.
6. Mix it really well, gather all the mince together into a big ball and throw it into the bowl.
7. Repeat a few times. This will make the fish a bit springy Mix both the pork mixture and fish together and add in the eggs, soya sauce, and cornflour which has 1/2 a cup of water added to it.
8. Mix the mixture really well with both hands.

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Hard Boiled Eggs in Tea Leaf Sauce

Created 2016-01-10 · Updated 2016-11-29

Ingredients

• 5 - 8 Hard Boiled Eggs, Shelled
• 1 Tablespoon Raw Sugar
• 2 Tablespoon Soya Sauce
• 2 Tablespoon Dark Caramel Sauce
• 1/2 Cup Water
• 2 Tablespoon Ginger wine
• 1 Teaspoon Tea Leaves
• 1/2 Teaspoon 5 spice powder.

Method

1. Heat 1 Tablespoon raw sugar in a saucepan till it melts and caramalised.
2. Combine ingredients 3 - 8 together and pour into the caramel with the cover over the pan to prevent spitting.
3. Stir till all the caramel has dissolved. Bring to a boil Add in the eggs and let it simmer for about 30 minutes, turning the eggs around so they will be completely coated with the sauce.

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Lamb Meatballs With Pasta

Created 2013-11-18 · Updated 2016-11-29

Ingredients

• 500gm Minced Lamb
• 3 Cloves Garlic, minced
• 1 Teaspoon Dried Mixed Herbs
• Salt and Pepper to taste
• 1/3 packet pasta

Method

1. Chop 2 cloves garlic One 400gm can Diced Tomato One Sachet [50gm ] Tomato Paste Put the minced lamb, minced garlic, dried herbs and salt and pepper together in a bowl and mixed with your hand till it is all combined.
2. Roll them into balls about the size of a walnut.
3. Pour 2 tablespoon olive oil into a saucepan and saute the garlic till slightly brown.
4. Pour in the can of diced tomatoes and tomato paste and 1/2 teaspoon mixed herbs.
5. Add in 2 tablespoon ginger wine and all the meat balls.
6. Stir and mix well. Bring to a boil and turn the heat down to low and let it simmer for an hour In the mean time Bring a pot of water to a boil and add in a teaspoon salt.
7. Add in the pasta and let it cook till done.
8. Drain and mix it into the pasta sauce.

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Lasagne

Created 2013-08-19 · Updated 2016-11-29

Ingredients

• 1 kilogram mince meat [ beef, chicken, lamb or pork ]
• 3 cloves garlic, chopped
• 1 large onion, chopped
• 1 large tin [800 gm ] diced tomatoes
• 1 small tin [140 gm ] tomato paste
• 2 teaspoon mixed herbs
• 1/2 cup wine
• 1 1/2 packet Instant Dried Lasagne Sheets
• 500 gm grated pizza cheese, [keep a cup of cheese aside ]
• 150 gm Grated Romano cheese

Method

1. Pour 2 tablespoon olive oil into a 3 litre saucepan and saute the garlic till slightly brown.
2. Add in the chopped onion and saute till the onion is soft.
3. Add in the mince and stir fry till tahe meat is slightly cook.
4. Pour in the diced tomatoes and tomato paste and wine and mixed herbs.
5. Stir till well mixed. Bring to a boil and turn the heat down to low and let it simmer for an hour Use a 4 litre retangular corningware dish to assemble the lasagne Scoop about 1 1/2 ladle spoon of the meat sauce into the dish Put a layer of instant Lasagne Sheet on top.
6. Scoop half of the remainder of the meat sauce on top of the sheets and half of the pizza cheese.
7. Repeat with the remainder of the meat sauce and pizza cheese.
8. Top with another layer of Lasagne Sheets.
9. Make a white sauce:
10. 2 tablespoon butter 2 tablespoon plain flour 1 cup milk 1 cup of the remainder pizza cheese Melt the butter in a small saucepan.
11. Add in the plain flour and stir to cook the flour till it leaves the side of the pan.
12. Add in the milk and stir with a hand whisk till thick and smooth.
13. Take off the heat and stir in the reserve pizza cheese.
14. Pour the white sauce on top of the final layer and sprinkle with the grated Romano Cheese.
15. Bake in a preheated oven at 180 C for 45 to 60 minutes.
16. SERVE or set aside to cool and refrigerate overnight and heat it up the next day by putting it into a cold oven and turn the oven on to 180 C and bake for 35 minutes.
17. ENJOY

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Loh Mai Kai [ Steamed Glutinous Rice With Chicken, Mushroom and Chinese Sausage.

Created 2014-09-20 · Updated 2016-11-29

Ingredients

• 1 1/2 Cup Glutinous Rice [ Soaked for 6 hours or overnight ] and drained
• 1/2kg Chicken Thigh Fillet [cut into bite size pieces ]
• 4 Soaked Shitake Mushroom
• 2 Pieces Chiinese Sausages, cut into 2 cm length
• Hard Boiled Eggs [optional]
• 2 Cloves Garlic, minced
• 1/2 Teaspoon salt

Method

1. Marinade the chicken pieces with 1 teaspoon cornflour, 2 tablespoon soya sauce and 1 tablespoon ginger wine.
2. Saute garlic and salt with 1 tablespoon olive oil Add in the chicken, mushroom and sausage Stir fry for about 10 minutes.
3. Add in the drained rice and 2 tablespoon black caramel sauce.
4. Stir fry for 5 minutes.
5. Add in 1 cup water and let it cook till almost dry.
6. Remove from heat.
7. Pick out the meat, mushroom and sausages and put it on a glass bowl Put the rice on top and add in 1/2 cup of water.
8. Press the rice down and steamed over boiling water for 30 minutes.
9. Cool for 5 minutes and turn it out on a plate.

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Pan Stickers with Minced Pork

Created 2013-06-16 · Updated 2016-11-29

Ingredients

Pastry

• 280 gm [10 oz ] plain flour
• 84 ml [3 oz ] cold water
• 1/2 cup boiling water pinch of salt.

Filling

• 280 gm [10 oz ] minced pork or minced beef
• 5 waterchestnuts [optional]
• 28 gm [ 1 0z ] pickled mustard cabbage, minced

Method

1. Sift flour then divide into 2 equal portions.
2. Knead one portion with cold water and the other with boiling water and salt.
3. Combine to knead into a soft dough.
4. Cover up with a towel or glad wrap.
5. Put the filling ingredients into a bowl.
6. Add in 2 teaspoon soya sauce, 1 teaspoon sugar 1/2 teaspoon baking powder.
7. 1 teaspoon cornflour dash of pepper.
8. 1 tablespoon and 2 tablespoon water.
9. Mix all ingredients together and leave aside for half hour.
10. Take dough out and knead into a long roll.
11. Cut into 24 equal portions.
12. Roll each piece into a round to place 1 rounded teaspoon filling into it.
13. Draw edges together to seal neatly.
14. Heat pan till hot and grease with a little oil.
15. Arrange stickers into pan in a single layer and cook for about 2 minutes.
16. Add in 1/2 cup water then cover up to simmer at low heat for 5 minutes.
17. Remove lid and dish up.
18. Place stickers upside down onto a plate and serve with some black vinegar and shredded ginger or chilli sauce.

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PAU

Created 2017-06-28 · Updated 2023-01-27

Ingredients

• Big Supreme Pau

Skin

• 600gm Plain Flour
• 300ml Water
• 2 Tablespoon Caster Sugar
• 2Teaspoon double action Baking Powder
• 2 Teaspoon Dried Yeast
• 2 Tablespoon OIl
• Pinch of salt

Method

1. Mix the flour, baking powder, sugar and salt together Put the water, oil in the dough maker and spoon the Dried ingredients on top with a little dent in the middle Add in the yeast and put in the machine and set To dough cycle. About 1 hour.
2. When ready remove from machine.
3. Divide the dough into 12, about 50gm each.
4. The Fillings:
5. 300gm Chicken thigh fillet, cut into 12 pieces 300gm Char Siu, cut into 12 pieces.
6. 6 Mushroom, soaked and cut into half 6 Hard-boiled eggs, cut into half 3 Cloves Garlic, minced Heat 1 Tablespoon olive oil and 1 teaspoon sesame oil In a saucepan, saute the garlic, Add in the chicken and mushroom and stir fry.
7. Add in 1/2 teaspoon salt and and 1/4 cup water and Cover the pan and let it cook till chicken is cooked.
8. Add in a tablespoon ginger wine and 2 tablespoon Black caramel sauce.
9. Add in the char siu and mixed well. Thicken the sauce With 1 teaspoon of cornflour mixed with a little water.
10. Dish up and let cool for at least 3 hours or overnight In the fridge.
11. Roll dough into a ball, flatten with the palm and add in The filling and egg and wrap up. Stick a piece of Grease proof paper underneath Leave aside for 20 minutes before steaming at High heat for 15 minutes.
12. Fillings; Steamed Pork Pau ( Sang Yoke Pau ) 500gm Lean Pork, cut into thin pieces 1/2 Teaspoon baking Powder 1 Teaspoon salt 1/2 teaspoon sugar 1 Tablespoon ginger wine 2 Teaspoon Sesame OIl Dash of ground pepper 2 Teaspoon cornflour 2 Tablespoon Soya Sauce.
13. Mix all the ingredients together and keep aside For 3 hours or overnight in the fridge.
14. Weigh 30gm dough for each pau.
15. Wrap with a tablespoon filling.
16. Steam for 15 minutes on high heat.

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Pie Tee

Created 2013-08-12 · Updated 2016-11-29

Ingredients

For the pie tee shell you can press won ton skin into a small muffin pan

• and bake till crisp about 10 minutes.

Filling

• Smoke Salmon
• 300 gm lean pork cut into strips
• 2 dried shitake mushroom, soaked and cut into thin strip
• 1 small carrot grated
• 2 cloves garlic, minced
• 2 tablespoon soya sauce
• 1/4 teaspoon salt

Method

1. Pour a tablespoon oil into a saucepan and saute the garlic till slighly brown.
2. Add in the pork and stirfry till the pork is slightly cooked.
3. Add in the rest of the ingredients and stir fry till well mix, Add 1/2 cup of water and cover the pan and let it simmer for about 10 minutes.
4. Thicken the sauce with a teaspoon cornflour mix with a little water.
5. Dish up and let it cool before spooning into the shell.

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Pork And Fennel Sausage Rolls

Created 2014-08-09 · Updated 2018-11-12

Ingredients

• 1.2 kg Minced  Pork
• 1/2 Teaspoon baking powder
• 6 Cloves Garlic, chopped
• 3 Tablespoon Fennel Seeds, chopped
• 4 Thyme Sprigs
• 150 gm Onions
• 150 gm Celery, cut into small pieces
• 150 gm Carrots, cut into small cubes
• 1 Tablespoon Olive Oil
• 40 gm Bread Crumbs
• Salt and Pepper to taste
• Ready Rolled Puff Pastry

Method

1. Mix all the Ingredients except puff pastry together till well mixed.
2. Cut a piece of pastry into two and put some minced on the pastry Roll up and cut into 4 to 6 pieces.
3. Repeat until all the mince is used up.
4. Brush the rolls with beaten egg.
5. Put them on a tray and bake in a preheated oven at a temperature of 200 C fan-forced for 20 to 30 minutes

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Radish Cake

Created 2016-06-12 · Updated 2022-03-18

Ingredients

• 600gm White Radish ( shredded finely )
• 2 Tablespoon oil
• 2 Cloves Garlic ( chopped )
• 1 Pair Chinese Sausage, chopped.
• 150gm minced pork
• Batter (mixed and strain )
• 300 gm rice flour
• 75gm Tapioca flour
• 4 Cups water, including the water from cooking radish
• 1/2 Teaspoon Alkaline
• 1 Teaspoon salt
• Pepper

Method

1. Put the shredded radish into a pot and add 1 cup of water and boil until soft.
2. Drain and keep the water for making batter.
3. Mix all the ingredients for batter together, strain Heat up oil in a saucepan and fry the garlic till slightly brown, add in the chopped sausages and minced pork and fry until fragrant.
4. Add in the cooked radish and mix well.
5. Pour in the batter and continue to stir till the batter thickens.
6. Pour into a lined 8 inch, 20cm cake tin and steam over medium for 45 minutes to 1 hour.
7. Cool and sprinkle some fried onions and chopped spring onions on top.
8. Serve with chilli sauce Or slice and pan fry.

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Salmon Head with Fried Tofu

Created 2013-12-01 · Updated 2016-12-31

Ingredients

• 2 Salmon Heads, cut into big pieces
• 1 packet of fried tofu
• 5 cm fresh ginger, cut into slices.
• 3 cloves garlic, sliced

Method

1. Put a tablespoon oil into a saucepan and saute the garlic and ginger till slightly brown.
2. Pour in 1/2 cup of water and 2 tablespoon ginger wine and salt to taste.
3. Bring to a boil, add in the tofu and fish head and cover the pot and let it cook for about 10 minutes.Stir occasionally to prevent sticking.
4. Thicken with a teaspoon cornflour mix with some water.
5. Dish up and serve.

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Shepherd's Pie

Created 2013-06-16 · Updated 2016-12-31

Ingredients

• 1 kg minced lamb
• 1 large carrot
• 1 cup frozen peas
• 1 large onion, chopped
• 3 cloves garlic
• 1 teaspoon ground ginger
• Salt and pepper
• 4-5 Desiree  potatoes
• 1/4 cup milk
• 1 tablespoon butter.

Method

1. Pour about 2 tablespoon olive oil into a pan and sauté the garlic and onion till the onion is soft. Add in the lamb and carrots and stir till well mix . Add in the ground ginger , salt and pepper and half cup of water, cover the pan and let it simmer for about 30 - 40 minutes. The meat should be quite dry.
2. Add in the peas and thicken the meat with white sauce , ( Melt a tablespoon of butter in a small saucepan and add in two tablespoon plain flour.
3. Cook the flour for a minute or two then add in a cup of milk.
4. Cook stirring all the time till it becomes a thick smooth sauce. ) Pour the sauce into the meat mixture and mix well.
5. Dish it onto a pie dish and spread the mashed potatoes on top.
6. Scrub and wash the potatoes. Microwave the potatoes for about 10-12 minutes till they are cooked through.( when you can poke the fork right through the potatoes ) . Let them cool slightly and peel off the skin . Mash the potatoes and add in the butter and milk . Mix them well. Spread the mashed potatoes on top of the meat and make a few holes to let the steam escape and bake in a preheated oven fan-forced at. 180 degrees Celsius for 45 minutes.
7. Serve.

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Siew Mai

Created 2018-01-07 · Updated 2018-02-25

Ingredients

• 300gm Minced Pork
• 300gm Prawns, shelled, and chopped
• 1 Teaspoon Sesame Oil
• 1 Teaspoon Sugar
• 1 Teaspoon Chicken stock powder
• 1 Tablespoon Green Ginger wine
• 1/2 Teaspoon baking Powder
• 2 Tablespoon Tapioca Powder
• 1/2 Teaspoon salt
• Wantan Skin wrapper

Method

1. Mix all the ingredients,except the wantan skin together Leave in the refrigerator for about 3 hours.
2. Wrap with the wantan skin and steam in a bamboo Steamer lined with greaseproof paper with a few holes for 20 minutes

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Steamed little Meat Soup Dumpling

Created 2018-01-07 · Updated 2018-02-25

Ingredients

Skin

• 200gm Plain flour
• 150ml Boiling Water
• Cold water if necessary

Method

1. Put the plain flour into a mixing bowl and make a hole in the centre, pour in the boiling water mix quickly with a wooden spoon to form a dough.
2. Cover and leave aside for 20 minutes.
3. Divide into portions of 20gm each and roll into thin rounds Filling:
4. 300gm MInced Pork 1 Tablespoon Soya Sauce, 1/2 teaspoon salt 1 Teaspoon Sesame OIl 1/2 Teaspoon baking powder 1/2 Teaspoon Garlic Powder 1/2 Teaspoon ginger Powder 3 Tablespoon Water 1 Teaspoon Cornflour Mix all the ingredients together and leave in the fridge for 3 hours.
5. Roll out a round of skin and wrap up 1 Teaspoon of filling with 1/2 teaspoon chicken stock jelly.
6. Steam for 20 minutes.
7. Serve, careful of the hot soup when you bite on the dumpling.

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Steamed Slit Pau with Pulled Pork

Created 2014-12-25 · Updated 2018-02-25

Ingredients

Pau

• 600 gm Plain Flour
• 300 gm Water
• 100 gm Caster Sugar
• 2 Teaspoon Double Action Baking powder
• 1 1/2 Teaspoon Dried yeast
• 70 gm Oil
• 1/2 Teaspoon Vinegar

Method

1. Put Water and oil into the bread maker machine first or last depending on the machine.
2. Mix flour, sugar and salt together and add onto the liquid in the pan.
3. make a well in the centre and add in the yeast.
4. Select the dough cycle from the menu in the machine and press start.
5. The cycle takes 110 minutes.
6. Remove from the machine and divide the dough into 20 Pieces, Roll the dough into a round and fold into two and rest on a piece of grease proof paper and let it rest for 20 Minutes before steaming in a bamboo steamer for 10 minutes.
7. Pull Pork:
8. 1 Leg of Pork [ 1 - 1 1/2 kg.] 3/4 Teaspoon 5 Spice Powder 4 Cloves Garlic, Sliced with skin on 5cm Fresh Ginger, sliced 1 Big Onion, sliced Black Caramel Sauce 1 Cup Chicken Stock 3/4 Teaspoon salt Melt 1 tablespoon raw sugar in a small pot . When the sugar turns golden slowly add in the chicken stock followed by 2 tablespoon ginger wine ,salt and caramel sauce and 5 spice powder.
9. Pour the stock into a bigger pot and bring to a boil.
10. Put the meat into the sauce and let it boil for about Five minutes. Turn the meat over and cook for another 5 minutes. Remove the meat and set aside.
11. Take a big oven-proof casserole dish with a cover.
12. Put the ginger, garlic and onion into the base of the dish.
13. Put the meat on top and pour in the sauce.
14. Cover the dish and bake in a preheated oven at a temperature Of 180 C for an hour. Turn the meat over and put back In the oven and bake at a temperature of 150 C for 2 1/2 hours.
15. Remove the meat from the pot and let it cool. Pour out the sauce from the pot into a bowl and put the sauce in the fridge for a few hours and remove the fat on top.
16. Shred the meat and remove the fat from under the skin.
17. Put the meat,skin and sauce into a pot and cook till almost dry.
18. Thickened with cornflour.
19. Sandwich the meat in the pau and enjoy.

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Stewed Peanuts

Created 2013-10-20 · Updated 2016-12-31

Ingredients

• 1 1/2 cups Raw Peanuts
• 1/2 teaspoon 5-spice powder
• 1/3 teaspoon salt
• 2 Cloves Garlic, sliced

Method

1. Put the raw peanuts into a big bowl and pour boiling water over it, to come above the nuts.
2. Soak for about 20 minutes, Wash the nuts a couple of time till the water is clear.
3. Tip all the nuts into a clay pot or any pot of choice Add enough water to cover all the nut .
4. Add in the salt, garlic and 5-spice powder.
5. Cover and bring to a boil, turn the heat down to low and let it simmer for about 2 hours or until the nuts are soft. Check occasionally to see there is still some liquid in the pot.
6. Otherwise add a little water.
7. Note:
8. You can add in 1/2 kg pork belly pieces or 3 Chicken drumsticks and stew it together with the peanuts

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Woo Kok ( Yam Puff )

Created 2016-07-24 · Updated 2016-11-29

Ingredients

Skin

• 300gm Yam ( sliced, steamed and mashed )
• 75 gm Wheat Starch ( Tang Mein Fun)
• 40 gm Butter or Lard
• 1/2 Tablespoon Sugar
• 1/2 Teaspoon  Salt
• 1/2 Teaspoon 5 spice powder
• 1 Teaspoon  Sesame Oil

Filling

• 250gm Minced Pork
• 1/2 Cup Frozen Peas
• 4 Fresh Prawns, diced
• 3 Cloves Garlic, chopped

Method

1. Mix all the skin ingredients together. And knead till well mix.
2. Divide into 12 balls.
3. Saute the garlic with a tablespoon Olive oil till fragrant.
4. Add in minced meat and stir till the meat turns white, add in the prawns.
5. Add in a 1/4 cup water and cover the saucepan and let cook for about two minutes.
6. Add in the peas and cook for a minute.
7. Thicken with a teaspoon of cornflour in 2 tablespoon water.
8. Dish up and let cool.
9. When the filling is cooled, wrap it with the skin and form it like a half moon puff.
10. Deep fry in oil and serve.

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Yam Cake ( Wu Tau Ko )

Created 2015-07-05 · Updated 2016-11-29

Ingredients

• 500gm Frozen Yam, cut into 1cm cubes
• 300gm Rice Flour
• 4 Cups Water
• 1/2 Teaspoon 5 spice powder
• 150gm minced pork
• 3 Pieces pickled radish
• 3 Cloves Garlic, chopped

Method

1. Mix the rice flour with the water and 5 spice powder.
2. Pour 1 Tablespoon olive oil into a pan and saute the garlic till slightly brown , add in the pork and stir fry till meat is cook. Addin the pickled radish and stir.
3. Pour in the flour mixture and cook over medium heat, stirring all the time till the batter thicken.
4. Scope out the batter onto a 20cm lined Square pan and press the batter down with the back of a spoon till it is level.
5. Steam for 1 hour.
6. Cool and garnish with fried onions and roasted sesame seeds.
7. Serve with chilly sauce and bean sauce Bean Sauce:
8. 1/2 tablespoon hoisin sauce 1/2 tablespoon gound bean sauce 1 teaspoon sugar.
9. 1/2 teaspoon garlic powder 1 teaspoon corn flour 1/2 cup water.
10. mix everything together and stir over medium heat till it boils and the sauce is thicken.

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Yam Gnocchi ( Hakka Yam Abacus )

Created 2013-04-15 · Updated 2016-11-29

Ingredients

• 400 gm frozen yam cut into slices, steamed  until soft
• ( about 25 minutes ) and mashed finely.
• 150 gm tapioca flour
• 1/2 teaspoon salt
• 1/4 teaspoon 5 spiced powder.
• Some boiling water to mix if necessary.
• Combined all the ingredients and mix it into a pliable dough, set a side.
• 1 tablespoon chopped garlic
• 200 gm minced pork
• 3 dried mushrooms, soaked and shredded
• 25 gm black wood ear fungus, soaked and shredded.
• 1 tablespoon fish sauce,
• Salt to taste, pepper, 1 teaspoon sesame oil.
• 1/2 cup water
• A tablespoon black caramel sauce.

Method

1. Break the dough into small pieces,roll it into a ball about 11/2 cm in diameter.
2. Flatten it into a doughnut shape (like an abacus) Cook in boiling water until they float to the surface. Remove and rinse in cold water.
3. Drain and mix with a tablespoon of oil and set aside.
4. Heat up 2 tablespoon oil in a saucepan and sauté the chopped garlic until fragrant.
5. Add in minced pork and stir-fry till the pork is cooked.
6. Add in the mushroom and fungus and the water . Cover and let it cook for a minute.
7. Add in the yam abacus and stir-fry until well mix and quite dry. Dish up.
8. You can garnish with shredded omelette, spring onion fried shallot and serve

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