Sweet Potato Mini Mantou (steam buns)

That day when hubby told me about this Sweet potato mantou, we were both very amazed. And i quickly make a search on internet for the recipe. And voilà, try it this nice cool saturday afternoon. Check the link for the ingredients. Cheers http://rasamalaysia.com/sweet-potato-mantou-steam-buns/2/

 After kneading, set aside for 10-15 minutes for the yeast to rise. 

 At about an hour, the dough risen to double. 

 Prepare the dough into equal parts. 

 Put to steam, placing them apart. 

The end product of the mantou. 

Vegetarian dumplings

Ingredients 

(A) for the skin -

200 g Plain flour

120 g water 

Knead them together and set aside for about 10 minutes, while you prepare the fillings.

 (B) for the fillings -
1 hard beancurd - meshed
some chinese mushroom - soaked and diced
1 stalk of celery with leaves - rinsed and chopped it finely.
seasonings to taste

 Method

Transfer the dough onto a floury working board. Knead it to get the log dough and evenly cut the size you preferred. Sprinkled some flour on each and start to work on it with the help of the rolling pin. This part need alot of hands-on http://youtu.be/zGT6lgDQ0IQ .

 We tried out with different shapes. 

Voilà, the odd shapes of the dumplings. Method of cooking at your preference, i have them cooked with water and added some oil to avoid them from sticking together. Dish up when they start to float. Serve with your favourite sauce.

Pan fry 菜饼

Ingredients A - for the fillings

a packet of 东粉 - soaked

a handful of chinese mushroom shredded 

a stalk of 苦菜 - chopped

a handful of coriander - chopped

seasonings : mushroom sauce, dark soya sauce, light soya sauce

pepper and sesame oil

Method 

Fry the chinese mushroom till brown, add in the 苦菜 then the 东粉. Seasoned with mushroom sauce, 1 tsp of dark soya sauce; pepper and sesame oil (adjust to your taste). Mix well with some water, before you off fire, toss in the coriander. Lightly stir over. Leave it aside to cool. 

Ingredients B - for the skin (made around 25 patties)

450 g of normal flour

200 ml of water

Method 

1. Pour the water to the flour and knead it to a dough. Set aside for 10 minutes. 

2. Transfer the dough to a floury working area, and divide them to equal parts. 

3. With a rolling pin, flatten the divided dough into a thin slightly round wrap. 

4. Place about a tbsp of fillings in the middle of the wrap, and moist the edges with dap of water. 

5. Closed up the wrap making sure no fillings dropped out. And lightly flatten it. 

6. Repeat till it finish. (the fillings may have balance)

7. Heat a non-stick pan with some oil. Put in the 菜饼 and gently pour some water into the pan and cover it.

8. Dish up after a couple of minutes. Prepare the dipping sauce with light soya sauce, black vinegar and sesame oil. Serve hot or warm. 

Vegan Mayonnaise

This homemade eggless vegan mayonnaise recipe is made with lemon juice, soy milk, and a bit of salt as well as oil, which is what whisks together to give it that thick and creamy mayonnaise texture.

Ingredients

3 tbsp lemon juice
1/2 cup soy milk (125 ml)
1/4 tsp salt
1/4 tsp mustard
a stalk lemon grass
6 tbsp vegetable oil

Method

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

Guacamole

What is Guacamole?

Guacamole (US /ɡwɑːkəˈmoʊliː/; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. 

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 3 tablespoons chopped fresh coriander
• 1 tomato, diced

Method

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in coriander and tomato. Refrigerate 1 hour for best flavor, or serve immediately.

Note: The citric acid in the lime or lemon slows down the guacamole  turning brown and so does putting the avocado seed/pit back into the prepared guacamole until it is served.