Wholemeal Pau with Red Bean Filling
Posted on 30 September 2015
Posted on 30 September 2015
I love eating Chinese steamed buns (pau) as much as I love making them. Making pau is a lot easier and quicker than baking bread. I can even knead it by hand. But, I must confess that mastering the skill is not easy. After spending months in making pau, I still couldn’t get a batch of completely “wrinkle-free” pau, no matter how much care and attention I put into kneading, proofing and steaming them. In my case, “practice does not always make perfect”. I kept wondering whether I have overlooked something. So, I read through some cookbooks and searched the internet, trying every...
Posted on 30 July 2008
Borlotti beans (花豆）soup
Every time when I go to the market, I cannot resist the temptation to take a few close-up looks at these beautiful borlotti/ cranberry beans. But I didn’t buy any because I had no clue on how to...
Posted on 30 July 2008
Fresh huai shan （鲜淮山）soup
Huai shan(淮山) or shan yao (山药) (Chinese yam – English), is a type of vegetable which is neutral and sweet in nature. As mentioned in this site, Chinese yam is effective in relieving cough...
Posted on 22 July 2008
Yam rice
The 2 key differences between cooking yam rice and cooking pumpkin rice are that you need to pre-fry the yam cubes and add the yam when the rice is boiling. Thanks to the mommy who had recommended me...
Posted on 22 July 2008
Stir-fried fine french beans with mixed vegetables
Besides celery, fresh lily bulbs and pine nuts can also be used in this combination.
Ingredients:
60g fine french beans (sliced diagonally)
25g baby sweetcorn (cubed)
25g carrot (cubed)
25g fresh lily...
Posted on 21 July 2008
Stir-fried celery with mixed vegetables
I like to use fresh lily bulbs and pine nut in stir-frying my vegetable dish because they are my son’s favourite. Fresh lily bulbs can also be used in porridge, soup and dessert whereas pine nut...
Posted on 18 July 2008
No-frying noodles
I prefer to use my AMC wok to cook “fried” noodle because it is so simple and easy. No stir-frying required and lesser oil. When it is cooked, the noodle is very moistured even after several...
Posted on 15 July 2008
Tofu and crabstick patties
This recipe is adapted from Women’s Weekly Foodbook magazine (tofu and crabmeat patties) with some slight modification.
Ingredients:
240g crabstick filament (chopped finely)
150g tofu (½ block)...
Posted on 14 July 2008
Pesto pasta
Ingredients:
200g uncooked spaghetti
Pesto sauce:
60g fresh basil leaves
30g pine nuts (lightly toasted)
2 large cloves garlic (crushed and roughly chopped)
100ml olive oil
2-3 tbsp finely grated Parmesan...
Posted on 13 July 2008
Indian vegetarian rice
Cooking this one-meal dish is not as difficult as I thought after cooking for several times. Thanks to the advices and guidance from an Indian mother whom I met in my son’s playschool and the recipes...
Posted on 10 July 2008
Banana pancake
I found out this wonderful recipe after reading the post from here. As compared to my previous recipe, this one is lighter and fluffier without adding the wholemeal flour. By adding 2 large fully ripen...
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