Friday, June 26, 2015

Sabah Seaweed has collagen?

Many people were truly being influenced that seaweed have collagen contents. The people includes me. 

Just browse and browse n browse and I found this article with many comments. 

But, is it true?

My Oak Bakery and Cafe

My Oak Bakery and Cafe is now open. 

Yummy modern non-preservative bread n pasta n coffee. The location is at Ara Damansara, Petaling Jaya, The Pacific Place. 

Jom! Kita pi ramai-ramai. Halal.

 Contact : 012 6030900 or 0176030900 for location and reservations.

Tuesday, June 23, 2015

Mulberry Plant, A Miracle Plant

I am so glad to have bought this miracle plant from Sungai Buluh, Selangor. 

We can't find the farm but kind Cikgu Hisham met us at Aman Putri to hand over this 4 feet tall plant. We used WAZE but yet overshot to highway and while turning back my mobile battery went flat. 

I believed in luck, patience plus communications. 

So why I said this is a miracle plant cos I am desperated to boil the leaves and drink the water for at least twice a week. Ouch! My knee pain is unbearable. No one knows. Only if watch me thru CCTV with my no-acting pain!

My younger Sister recommended me mulberry's leaves goodness.  My Uncle's and SIster's family help to pluck and sent the leaves by courier service to me. A bilion Thank You for being so kind and helpful. 

Manny have consumed the  drink and its proven to be helpful. 


Thursday, June 11, 2015

Tuesday, May 26, 2015

Pau with yeast and baking powder

This is another version of Chinese pau with yeast and baking powder 

 Thanks you Chef. 
Watch video here :

Pau Vietnamese Pork Buns (no yeast)

We love to eat Pau. But, most on sale pau have extra ingredients which may not be healthy. Woohoo, I found this recipe. 
Ingredients & Cooking Directions for Bánh Bao -Vietnamese Pork Steamed Buns

Estimated Servings: 10 steam buns

Step 1: Make the dough

3 cups self-rising flour
¾ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vegetable oil
1 cup milk

***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

Pour all of the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer. 

Step 2: Prepare the stuffing

2 pounds ground pork
1 egg
1 tablespoon chopped garlic
½ cup chopped yellow onion
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon mushroom seasoning
1 tablespoon sugar
1 teaspoon salt
½ teaspoon pepper 
¼ cup chopped brown mushroom
2 links Chinese sausage

Slice the Chinese sausage at a diagonal into 1 inch slices. Then microwave the sausage for about 10-20 seconds to render the fat and then set it aside. Add the rest of the ingredients to the pork and mix well. Then set this mixture aside.

Step 3: Boil the eggs

5 large eggs
8 cups water

In a small pot, add the eggs and water. Then place the pot on high heat and allow the water to come to a boil. Allow the eggs to cook in the boiling water for about 10 minutes then turn off your heat and allow the eggs to sit in the water for another 10 minutes. Use your pot’s lid as a barrier to pour the water out. Then rinse your eggs with cold water so you can handle them and start peeling away. Finally cut the eggs in half and then set them aside.

Step 4: Assemble the buns

1 cup flour
Water for steamer
1 cup vinegar
Parchment paper circles

Flour your kitchen surface and pour the dough out. Knead dough it for about 15 minutes until it becomes smooth. Form a log with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin making sure that the sides are thinner than the center. Then roll the stuffing in a ball and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Fold and pinch the sides and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle. Repeat the process until all the buns are complete. Steam the buns for about 15-20 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy!

Thank you so much for your recipe.

Friday, May 8, 2015

Kuih chai kueh Hakka

Dried Shrimp
8 nos Leek
4 pcs Bean Curd (Tofu)

240g Rice Flour
4 tbsp Glutinous Rice Flour
480ml Plain Water

10tbsp Tapioca Starch
2tbsp Cooking Oil

1. Soaked dried shrimp till soft, drained, minced and set aside.

2. Washed leek, shreded it; diced bean curd.

3. In a wok, add in some cooking oil, saute dried shrimp till fragrance, add in leek and bean curd, stir fry till cooked, season according to personal preferences, dish up and set aside.

4. Sift rice flour and glutinous rice flour, mix well.

5. Boil plain water, add in rice flour and glutinous flour immediately, stir well quickly.

6. Put dough in method 5 into a big bowl, add in ingredient B, knead into pliable dough while still hot.

7. Divide the dough into small ball, flatten it, wrapped in filling, place on a tray that has been greased with cooking oil.

8. Steam over boiling water for 10 minutes.

9. 。Brush a thin layer of cooking oil on the Choi Ban once cooked.

Thank You very much for the recipe. I was recollecting my young days when my ah por used to make thud Hakka choi piang


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