Chee Cheong Fun 豬腸粉 Rice Noodle Roll

I am actually a Dim Sum person! 

I love everything served in a Dim Sum restaurant...

Who doesn't? =)

I decided to make some chee cheong fun yesterday for our dinner~

I used the same recipe 3 years ago....

This recipe doesn't require Borax powder..

this powder is actually not good for us in large quantity.

It helps the chee cheong fun to be elastic, less sticky and have a nicer texture..

You can read about Borax powder HERE...

 

I must say that this recipe is OK...

without the powder we can't achieve those standards served in restaurants.

But I'd rather eat these! Healthier! =)

I only used a little oil to brush the pan, so the cheong fun was sticky...

that's why it's so ugly..hehe

wrapped some with prawns and the others with ham.

I love prawns while my man loves ham!

I must say that the sauce is somewhat close to those served in restaurants.

very yummy!

I will make it again when I have the time !

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Chee Cheong Fun 豬腸粉 Rice Noodle Roll

Cheong Fun
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
2 cups Water
½ tsp Salt


1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil and pour the batter directly on the pan and steam for 5 mins.
5. After steaming, using a plastic scrapper roll the ccf up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed ccf and then proceed to roll it up.
6. Place in a plate brushed with a little oil. Continue with the rest of the batter. 

Sauce
Ingredients
1 tbsp oil
2 tbsp sugar
a few slices of ginger (optional)
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce

1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. (Beware of the splatter!!)

Cook over medium fire for about 5 mins. Taste the sauce and adjust taste accordingly. 

If you find the sauce too sweet, you can add in a bit of salt.

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Recipe Source from : Baking Mum

Hokkien Mee 福建面

I cooked this for my mum last weekend..!

And she commented something like,

some people like it drier and some with more gravy.

I guess I love dry ones with a bit of gravy  =)

I always go easy with all seasonings, 

so if you wanna try this recipe,

taste it first, if it's not salty enough, just add more soy sauce.

My choice of flat hokkien noodle is Sakura!

After comparing other brands with this, 

it's really much lower in sodium.

I had doubts before cooking it, 

but after trying, there's not much of a difference!

Try cooking it! It's a very simple recipe!

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Hokkien Mee 福建面
(Serves 4)

1 1/2 Tbsp Oil

6 Clove Minced Garlic

3 Large Fishcakes

700ml Water

25ml Best Dark Soy Sauce

900g Flat Hokkien Noodles

1 Packet Chye Sim, Washed and cut in 1 inch pieces

12 Prawns, Marinate with 1tsp soy sauce, sesame oil, sprinkle of white pepper and 1 tsp corn flour)

Batang Fish Slices

Sliced Pork, Marinate with 1tsp soy sauce, sesame oil, sprinkle of white pepper and 1 tsp corn flour) (Optional)

1. Heat oil in a wok and stir fry minced garlic till fragrant.

2. Add fishcakes and pork. Stir fry for 2 minutes.

3. Pour water and dark soy sauce into the wok and mix well.

4. Bring to boil and add noodles, chye sim, prawns, fish and cover with lid.

5. Bring to boil again, remove lid and mix it thoroughly, and make sure that noodles are all separated.

6. Keep stirring until gravy has nearly dried up.

7. Serve hot.

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这一碗饺子汤叫做幸福 (Dumplings Filled with Happiness)

I told my man this bowl of dumpling soup is called 幸福 (Happiness)

Why did i name it as 幸福?

Because we made the dumplings together, and it's actually late at night =)

I made the skin from scratch and he wrapped it with fillings.

think I'll make this kind of session a twice a month affair..

it really gave us some "together time".

We don't get to spend a single entire day in the week together, 

because of our working time.

And when we are back at home, we will be busy with our own stuffs.

So this will be a really nice activity for us! =D

This time round I made the skin much thinner.

It's a lot softer and I used lean grounded meat totally instead of mixing with oily ones, 

plus added some freshly chopped prawn paste.

It still yielded great dumplings!

For the dumpling's recipe, click HERE

Chives Pot Stickers (韭菜锅贴)

Cooking Pot Stickers!

The oil actually splattered all around when I added water~

I don't like oily kitchen! 

The most I can do in my kitchen is to pan fry, no deep frying..!

Looking at this picture makes me wanna eat more!

I boiled some for my breakfast and it was fantastic!

I feel that boiled ones are even tastier than Pan fried+steamed ones.

I'm not good at pleating..

But I think I've improved a bit  =) 

The next time, I will roll the wrapper even thinner...

Biting onto each pot stickers never fails to give me a surprise~

the juice burst into my mouth just like eating 小龙包!

I kept some in the freezer..

After serving them to my family,
I only have 10 left..

I can't wait to eat them again~ perhaps for tomorrow's dinner!

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Chives Pot Stickers (韭菜锅贴)

40 Wrappers

600g Minced Pork

2 Tbsp Sesame Oil

1 Tbsp Light Soy Sauce

1/2 tsp White Pepper

A Pinch of Salt

3 Tbsp Ginger Juice

3 Stalks of Spring Onion

6 Stalks of Chives

1. Chop spring onion thinly and chives into 1/2mm pieces.

2. Mix minced pork and all seasonings together well.

3. Add spring onion and chives into pork and mix again.

4. Refrigerate for at least 30 minutes before wrapping.

5. Wrap with wrappers and pleat as desired.

6. Heat a non stick pan with a tablespoon of oil. When oil has heated up, 

add pot stickers and pan fry it until the bottoms are golden. 

7. Get ready the lid to cover the pan 

and add water until it covers half of the height of the pot stickers.

Cover immediately and leave a small gap for steam to release.

8. Let it simmer until the water has nearly dried up.

9. Serve hot with shredded ginger and black vinegar.

Tips : 

To have a softer meat texture, get 40% fat and 60% meat from the butcher.

You can ground the meat in your blender again at home, 

or you can ask the butcher to ground it another 1 or 2 times.

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Homemade Pot Sticker Wrappers (自制锅贴皮)

Yesterday while I was at my Taiwanese students' house teaching,

their mummy was wrapping some Pot Stickers (锅贴) ...

Suddenly I felt her motherly love..making those tiny pot stickers one by one slowly with patience,
just for her husband and kids' dinner...

The wrappers she used were from Taiwan and I doubt we can get such good ones in Singapore...
So today...I decided to make 锅贴! with homemade wrappers! =)
It's been nearly a year since I've made some...
And I guess nothing beats homemade ones!

And yeah, here is my homemade 锅贴 wrappers dough!

Wanna make some for your love ones?

Here's my recipe for you! 

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Homemade Pot Sticker Wrappers  (自制锅贴皮)

< Makes about 40>

430g All Purpose Flour

30g Corn Flour

1/2 tsp Salt

250ml Warm Water

1. Weigh all purpose, corn flour and salt then combine in a bowl.

2. Add water gradually while mixing with a wooden spoon or spatula.

3. When a dough starts to form gradually, use your hand to knead it slowly, 

and scrape down the sides occasionally.

4. When a dough is formed, leave it to rest for 5 minutes, use a towel to cover.

5. After 5 minutes, knead it for another 5 minutes or until smooth.

6. Let it rest for 5 more minutes, covering with a clean towel before dividing into 1 1/2 tsp balls in size.

7. Sprinkle some flour on your clean worktop and use a rolling pin to flatten the balls until thin.

8. Flour it generously if you are not using it straight away as it will stick onto another skin.

9. Wrap with your favourite filling and cook as desired.

Note : The leftover wrappers can be kept in the refrigerator, in a cling wrap or zip-lock.

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Although I spent about 4 hours wrapping + cooking,
I had lots of fun and satisfaction!
Sometimes, I love to slow down my pace after work..
and I think this is a good way!
Moreover, wrapping 锅贴 is definitely a fun family activity!

I will share the filling's recipe after this post!
Stay tuned =)

简单的伊府麵

 The deep fried golden 伊府麵 (Yee Fu Noodles)

 Normally, it's served in the restaurants with straw mushrooms and yellow chives.

 This 伊府麵 that I've bought is kind of special, it's thicker and more springy~ 

$3.50 for a very big packet which serves 6.

I bought it @ 广祥太 it's very near Aljunied MRT & my mummy goes there quite often to get their housebrand condiments.

Their 陈年老抽 is fantastic! very thick and dark!

 Accidentally bought the regular kind and there's really a difference between them~

My family came over for dinner~

& I used this simple dish to serve them... 

Springy noodles cooked in 10 minutes....Must try!

简单的伊府麵 

1 packet of 伊府麵

Fishcakes(Cut into bite sizes)

1 can of Straw Mushrooms

1 bunch of Yellow Chives

Garlic 

Water 

2 Tbsp of Light Soy Sauce

2 - 3 Tbsp of Dark Soy Sauce 

1 Tbsp of Sesame Oil 

Spring Onion/Chinese Celery for garnish

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1.  Preheat the wok and drizzle with some oil. Stir fry the garlic.

2. Put fishcakes & straw mushrooms in and continue stirring for 1/2 minute.

3.  Add yellow chives, and pour water into the wok,
till it covers 3/4 of the ingredients' height.

4. Add all seasonings in and mix well.

5. Place  伊府麵 in the wok and keep stirring &
flipping to make sure the noodles are cooked evenly.

6. When water has nearly dried up, remove from heat and serve.

7. Garnish the noodles with spring onion/chinese celery.

Stir Fried Vegetarian Bee Hoon Without Oil

I always have my lunch alone.

Most of the time at home, 

because some days I will only leave home to teach in the afternoon.

So I can decide what to cook. 

Sometimes I will just cook instant noodles and add some ingredients to it but I try to limit it, 

the most once or twice a week. 

Normally there will be no meat in my lunch, 

only tofu, mushrooms and vegetables.

This is my version of healthy Stir Fried Vegetarian Bee Hoon..

Without any oil...

You must be wondering how to stir fry things without oil...

My way is to use water instead of oil...!

I often use this method to stir fry my vegetables..

& nobody knows it unless I tell.

i know they will go like..YUCKS if i were to let them know...

So here's the bee hoon without oil!

It looks the same as those stir fried with oil ones right?

I feel that it's flavour is really good enough!

If you are going on a diet, try this! It's low in calorie..and filling!

Stir Fried Vegetarian Bee Hoon Without Oil (Serves 1)

A bunch of brown rice bee hoon (soaked)

A bunch of vegetables

1/4 packet of Shimeji Mushrooms

1 small shredded carrot

A handful of wolfberries (washed & soaked in warm water for 1 minute)

1 Tbsp Minced Garlic

Approx. 1 cup water

1 tsp soy sauce + 1 tsp dark soy sauce + pepper

1.  Use 2 Tbsp of water from 1cup of water and bring to boil in wok, add in garlic, keep mixing it until fragrant.

2. Add Shimeji Mushrooms and stir fry for 1/2 minute.

3. Mix seasoning into the 1 cup of water and pour into the wok.

4. Put Bee Hoon in the wok, and keep stirring until the water nearly dry up.

5. Add vegetables and carrot. Cook for 1 minute.

6. Lastly, mix wolfberries+ water into bee hoon and cook until the water nearly dry up once again. If you find it too dry, just add more water before serving.

7. Serve hot.

我的家乡菜, 上海炒年糕 (Shanghai Rice Cake)

上海炒年糕 is a "MUST HAVE" dish when it comes to Chinese New Year....

Maybe you will be thinking..whether I'm from China?
OOooo..noooo nooo noooo...
it's my granddaddy~ and so this dish was passed down to us.
My granddaddy passed away about 6 years ago.
Time flies...all the tears...all the emotions...gone as time goes by....
But he will always be remembered, including his favourite food....

Eating it once a year is way too little!
I wanna eat anytime!

My Daddy bought 2 packets for me,

if I'm not wrong, each packet costs $2+. Cheap Cheap...
but there's particular brands that are nicer...

These rice cake needs to be soaked...

For my mummy, she will soak in room temperature for 2-3 days...

but for me, the hygiene freak, I soak in the fridge for 4days, changing water daily.

and only take the rice cakes out of the fridge few hours before cooking.

I feel that my way is better, because the rice cakes were more Q!

First step is to stir fry rice cakes with some oil. Add in a little bit of soya sauce and sesame oil.

To retain the springiness, just heat till semi cooked and keep stirring it. Remove rice cakes from the wok.
Wash the wok.

2nd step is to sauteed garlic with oil in the cleaned wok,

Add in fishcakes, wongbok and some water (cover half of wongbok).

Cover with lid to let wongbok soften just abit stirring occasionally. 

Mix rice cake in and followed by prawns and fish.

Keep stirring it to separate the rice cakes. 

Season with sesame oil and light soy sauce.

Serve hot, with white pepper.

My ingredients are not the traditional kind,

and I try to avoid pork in my meals. 

So there's only fishcake, fish and prawns in this dish.

The chewy rice cake~~which touches my heart without fail...

I want more!!! 

Will cook again soon~~

Granddaddy...I miss you....