Pan Fried Baos

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Dough ingredients:
Dough 1:

100g plain flour
Pinch of salt
20g oil
45g boiling water
Additional 10-15g cold water if needed

Dough 2:
200g plain flour
1 tablespoon sugar
1 teaspoon dried yeast
1/2 teaspoon baking powder
1 teaspoon oil
100g water
Additional 10-15g cold water if needed

Dough Method:
Make dough 1 by placing all ingredient except cold water into TM bowl and mix 5 sec / speed 6

With dial set to closed lid position, 1 min / knead function, adding cold water if dough is not pliable. Remove and set aside

Make dough 2 by placing all ingredient except cold water into TM bowl and mix 5 sec / speed 6

With dial set to closed lid position, 1 min / knead function, adding cold water if dough is not pliable.

Put the dough 1 back into TM bowl, put on the measuring cup and rest the dough for 10-20 min

With dial set to closed lid position / 1.5 min / knead function
Put the dough in a bowl and wrap up and set aside to prove

Filling ingredients 1:
20g spring onion, finely sliced
200g Chinese cabbage, finely chopped and soaked in boiling water for 2 mins, drain and set aside

Filling ingredients 2:
1 cm piece ginger, peeled
3 clove garlic
150g minced pork
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil
2 teaspoon oil
1 teaspoon cooking wine
1 teaspoon Maggi Concentrated Chicken Stock
1 tablespoon corn flour
1 tablespoon soy sauce
1 tablespoon water
Dash of white pepper

Dipping sauce:
Chinese black vinegar and finely julienned ginger root to taste

Filling Method:
Place ginger and garlic into TM Bowl and mince for 4 sec / speed 7

Add remaining ingredient 2 and mince 8 sec / reverse / speed 4. Place in fridge until ready to use

When ready to wrap the baos, add ingredient 1 and mix 4 sec / reverse / speed 5

Flour Frying Mixture:
Use a hand Whisk and whisk 200g water with 2 tablespoon plain flour and a little sesame oil, set aside

Assembly and Cooking:
Divide dough into equally size pieces (around 24) and roll flat into small disc of about 8cm in diameter. Place 1 teaspoon of filling onto each disc and wrap, pinching together at the top to seal. Set aside and finish all the buns before cooking.

Heat 2 tablespoon oil in large, flat fry pan and arrange 1/2 of the boas in pan. Fry for 1 min on medium low heat. Pour a little of the flour frying mixture in and around the boas, cover immediately with tight fitting lid and steam until most of the flour frying mixture has dried up

Dish up to a serving plate, bottom side up, cook the remaining boas as above, serve immediately with dipping sauce

Note:
The flour frying mixture should form a lacy patten around boas and is very attractive for serving.

Thermomix recipe book – A Taste Of Asia

SATAY SAUCE – Cooking On Stove Or With Thermomix

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I have 2 different recipe for satay sauce. I really can’t tell which is my favorite.

Recipe 1:
500g raw peanuts – lightly roasted then leave to completely cool.

(A)
Shallots 110g
Garlic 8 cloves
Lemon grass 2 stalks
Dried chili 25 pieces – soak and de-seed
Galangal 4 slices
Small chili 1-2 pieces

(B)
Salt 1 1/2 tbsp
Gula Melaka 70g
Sugar 3 tbsp
Assam 10g: soak with 110g of water, drain and should yield 7 tbsp of Assam juice

Stove Method:
Grind 250g of peanut into powder and crush the other 250g (or you can grind all the peanut into powder if you like to have a smooth sauce)
Grind A into paste and fry with a lot of oil till fragrant (oily and dark red)
Boil the peanuts with 900ml water for 1/2 hour and stir well
Add chili paste to peanut water follow by the rest of the ingredients
Put in a little bit of dark soy sauce for coloring (optional)
If is too thick, add more water, if is too watery add more peanut

Thermomix Method:
Weigh 250g roasted peanut blend into powder, (15 secs / speed 6) remove set aside
Crush the balance peanut, (5 sec / speed 6) remove set aside.
Place ingredients (A) into TM bowl to blend at (20 sec / speed 4)
Add 30g of oil, Scrape down the side of wall and blend once more (30 sec / speed 4)
Fry the paste until fragrant (7 min / V / speed 2)
Add 500g of water, the crush peanut and (B) and cook (15 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 3)

Recipe 2:

Ingredients:
200g roasted peanut powder
30g oil

(A)
150g Shallots
50g Garlic
20g Lemon grass (about 1 to 1/2 stalk)
40g fresh chili
10g dried chili
5g Galangal (fresh turmeric)

(B)
1 tbsp coriander powder
1 tbsp kurma powder

(C)
1/4 tsp Salt
20g Sugar
70g Gula Melaka
70g Assam juice
150g thick coconut milk

Stove Method:
Grind peanut till powder
Grind A into paste
Fry A and B with oil till fragrant
Add C and simmer for 10 min
Put in a little bit of dark soy sauce for coloring (optional)
If is too thick, add more water, if is too watery add more peanut

Thermomix Method:
Grind peanut for 10 sec / speed 0-6
Place ingredients (A) into TM bowl to blend at (15 sec / speed 0-6)
Scrape down the side of wall and blend once more (15 sec / speed 0-6)
Add (B), add oil and fry until fragrant (7 min / V / speed 1)
Add (C) continue to fry (10 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 2)

皮蛋肉丸粥 Century Eggs And Meat Ball Porridge – Thermomix Method

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Ingredients A:
180g rice, washed and drained
1000g water
2 century eggs, shelled and diced
1 tsp diced young ginger

Ingredients B:
(Mixed and made into meat balls)
250g minced pork
1 tsp corn flour
1/4 tsp salt
1/4 tsp pepper

Seasoning:
1 tsp sesame oil
1/2 tsp pepper
2 1/4 tsp salt

Garnishing:
diced spring onion
油条

Method:
Pour water and rice into TM bowl to cook 10 min / 100 C / speed 4
Add minced pork, century egg, seasoning and continue cooking 4 min / 100 C / speed 1
Add century egg and continue cooking 4 min / 100 C / reverse / spoon
Leave porridge inside TM bowl for 5 min, pour into serving bowl and garnish with spring onion and 油条 serve hot.

Satay Sauce (Recipe from Thermomix TrueMix cook book)

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200g roasted peanut powder

(A)
150g Shallots
50g Garlic
20g Lemon grass (about 1 to 1/2 stalk)
40g fresh chili
10g dried chili
5g Galangal (fresh turmeric)

(B)
1 tbsp coriander powder
1 tbsp kurma powder
30g oil

(C)
1/4 tsp Salt
20g Sugar
70g Fula Melaka
70g Assam juice
150g thick coconut milk

Method:
Place ingredients (A) into Thermomix TM bowl to blend at (15 sec / speed 0-6)
Scrape down the side of wall and blend once more (15 sec / speed 0-6)
Add (B) and fry until fragrant (7 min / V / speed 1)
Add (C) continue to fry (10 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 2)