Dim Sum Licious Steamed Soft Pork Bones with Garlic Black Beans Paste

Ingredients:

Half kilo soft pork bones

1 tablespoon minced black bean paste

1 tablespoon of minced garlic

1 cup chopped spring onions

2 diced fresh red chilli

1 tablespoon plum paste

1 tablespoon premium sesame oil

1 teaspoon coarse sugar

1 teaspoon cornflour

Method:

Place the soft bone pork into a mixing bowl.

Mix the pork with minced black bean paste, minced garlic, diced spring onions, diced fresh red chilli, plum paste,  sesame oil, coarse sugar and corn flour and marinate well.

After marinating, place the ingredients into a metal plate and steam for approximately 30 minutes over high temperature.

Remove the steamed pork and pour them into a sauce pot and leave it to simmer for about half an hour or longer depending on the amount of pork used.

Before serving, sprinkle more chopped spring onions on top of the plate.

Goes well with a bowl of hot porridge or even plain rice.

Recommendation:

Interested to steam Chinese radish turnip cake.

Here’s the recipe:

https://flofoodventure.wordpress.com/2014/04/19/steamed-chinese-radish-turnip-cake/

 

Sio Bee Version 2

Ingredients:

1 packet Shanghai Suikow Pastry (about 20 pieces)

1 bowl of fish meat

2 bowls minced pork (with more fats)

2 tablespoons fresh water chestnut (minced)

1 teaspoon Sesame Oil

Grounded pepper

Method:

Place all the ingredients in a mixing bowl.

With a pair of chopsticks stir the ingredients until gluten developed.

Take the mixture and slapped it against the bowl for about 10 minutes so that the mixture looked a bit shining.

Leave it to refrigerate for at least  half an hour for easy handling.

Put a piece of Siukow pastry wrapper your palm and scoop with two teaspoons of mixture and place it in the middle of the wrapper.

Squeeze gently between your fore finger and thumb and semi wrap the wrapper around the filling.

Lightly pat the bottom so that the Sio Bee has a firm base and sit nicely.

Place the Sio Bee in a metal plate and steam for about 10 to 15 minutes over high heat.

Here’s the steamed Sio Bee.

Recommendation:

If  you wish to prepare the traditional Siew Mai, here’s the recipe.

https://flofoodventure.wordpress.com/2014/03/10/tim-sum-licious-siew-mai-steamed-dumplings/

 

 

Sio Bee Using Wanton Wrapper Version 1

Introduction:

After some research, I have discovered that Sio Bee is actually wrapped with pork stuffings whereas Siew Mai on the other hand is wrapped with pork and shrimps stuffings though both are steamed.

Sio Bee is Kuching Siew Mai.

Servings: 20 pieces

Ingredients:

Wanton Wrapper

Minced pork with pork fats

Shrimps (de shelled, deveined and chopped

Salt and grounded pepper to taste

1 teaspoon of Sesame Oil

1 tablespoon Tapioca Flour with 1 tablespoon of Plain Flour

Premium Oyster Sauce

Method:

Mix all the ingredients into a small mixing bowl.

With a pair of chopsticks stir the ingredients until gluten developed.

Take the mixture and slapped it against the bowl for about 10 minutes so that the mixture looked a bit shining.

Leave it to refrigerate for at least  half an hour for easy handling.

Put a piece of Wanton wrapper in your palm and scoop with two teaspoons of mixture and place it in the middle of the wrapper.

Squeeze gently between your fore finger and thumb and semi wrap the wrapper around the filling.

Lightly pat the bottom so that the Sio Bee has a firm base and sit nicely.

Use some water to seal the sides of the wanton skin.

Place the Sio Bee onto a greased metal plate and steam for about 10 minutes over high heat.

Serve while hot.

Recommendation:

For Tim Sum dishes, check out here for Yam Puff

https://flofoodventure.wordpress.com/2014/03/29/yam-puff/

 

 

 

Steamed Pork Ribs with Garlic and Black Bean Paste (Dim Sum Style)

 

Ingredients:

Half kilo of soft bone pork (cut into bite sizes)

 

1 tablespoon minced black bean paste

1 tablespoon of minced garlic

1 cup chopped spring onions

2 diced fresh red chilli

1 tablespoon plum paste

1 tablespoon premium sesame oil

1 teaspoon coarse sugar

1 teaspoon cornflour

Method:

Place the soft bone pork into a mixing bowl.

Mix the pork with minced black bean paste, minced garlic, diced spring onions, diced fresh red chilli, plum paste,  sesame oil, coarse sugar and corn flour and marinate well.

After marinating, place the ingredients into a metal plate and steam for approximately 30 minutes over high temperature.

Remove the steamed pork and pour them into a sauce pot and leave it to simmer for about half an hour or longer depending on the amount of pork used.

Before serving, sprinkle more chopped spring onions on top of the plate.

 

Dim Sum Style Steamed Pork Ribs served at home in a traditional way.

Close Up of the Steamed Pork Ribs

Recommendation:

Here’s a prime ribs dish you may wish to try.

https://flofoodventure.wordpress.com/2014/04/13/pork-ribs-with-hoisin-sauce/

Radish Cake

Ingredients:

1 large Daikon (White Radish)
One and half cup of rice flour
4 tablespoons of Wheat Starch
2 pieces of XO Chinese Sausage
2 tablespoons of dried shrimps
2 minced shallots
¾ cup of homemade chicken broth
Pinch of grounded pepper

Method:

Diced Chinese sausage in strips or finely.
Peel the Daikon (radish) and grate into thick strips.
Soak and rinse dried shrimps.
In a big bowl, mix the rice flour with wheat starch well.
Add 2 tablespoons of cooking oil in a non-stick wok, sauté Chinese sausage over medium heat until aromatic. Set aside.
Add another 2 tablespoons of oil, sauté minced shallots.
Add grated Daikon (white radish).
Sprinkle white grounded pepper to taste.

Pour in the homemade chicken broth, bring to a boil, cover and cook until tender and translucent.
Remove from heat.
Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.
Toss in the diced sausages and shrimps and mix well.

Pour the mixture into a greased round pan or rectangular pan.
Steam over high heat with cover for about 45 minutes to an hour.
Check the water level and replenish, if necessary, with boiling water.
Insert a chopstick into the middle part. If it comes out clean, the radish cake is cooked through.
Let it cool and refrigerate with cover for 4 hours.
Cut into pieces, fry both sides until golden brown.
Serve hot and garnished with deep fried shallots.

Tim Sum Licious “Siew Mai” (Steamed Dumplings)

Ingredients:

Half kilo fresh prawns
Quarter kilo of minced pork (semi lean)
3 pieces of dried Shiitake mushrooms (soaked and sliced)
25 pieces of Round Dumpling Skins

Seasoning:

Half teaspoon of coarse salt
Half teaspoon of coarse sugar
2 teaspoons of cornflour
Dash of sesame oil
White grounded pepper

Toppings:

1 salted egg yolk (raw) diced

Method:

Heat wok with 2 tablespoon of cooking oil.
Fry the minced garlic and minced shallots until fragrant. Set aside.
Drain the oil to be used to combine with the ingredients.
Peel and devein prawns.
Wash in running water, pat dry with kitchen towel.
Divide the prawns into 2 portions.
Portion One – Pat flat and chop with the back of knife till fine and sticky.
Portion Two – Wholesome prawn to be added to each dumpling later.
Knead the minced prawn in a bowl till sticky.
Add in the minced pork, wholesome prawns, salt, sugar, pepper and stir well.
Add in the diced mushrooms and mix well.
Add in the fried oil (garlic and shallot), sesame oil and corn flour and stir in one direction until well combined and sticky.
Cover the bowl of ingredients with cling wrap and chill in the refrigerator for at least 2 hours.

Wrapping:

Cover the dumpling skin with a wet cloth to prevent the skins from turning dry.
Prepare a piece of paper towel to wipe your hands. Make sure your hands are clean and dry.
Put a piece of the dumpling skin on your palm.
Add two teaspoons of filling and one prawn into the centre.
Wet the edge of the dumpling skin with water (to help it stick tightly).
Bring the edges together with the back of the teaspoon.
Close the edges using your thumb and index finger forming a circle like closing a full blossom rose.
Press down the filling and smoothen the surface (apply a bit of water and use your thumb.
Flatten the bottom of the dumpling so that the Siew Mai can sit properly on a greased steaming bamboo basket.
Sprinkle with a little chopped raw salted egg yolk.

Steam it over high heat for about 10 minutes.
Remove and serve.

Tips:

With the above ingredients, I was able to make 18 pieces of Siew Mai.