Category Archives: Recipes – Asian

Truffle Pate and Beef Dumplings


Truffle pate and beef dumplings

Truffle pate and beef dumplings

Truffle pate and beef dumplings

Truffle pate and beef dumplings

Truffle pate and beef dumplings

What’s your favourite dumpling flavours? For me it’s always been pork and chives as that’s what mum makes at home. When we go out for dinners though, we will get a variety: pork and cabbage, beef and onion etc but I’ve not made any with beef at home… Until this week!

This truffle and beef flavour is based on a yum cha dish – steamed beef mince balls with coriander – which is one of my favourite dishes to have at any yum char place. The truffle pate I’ve added is of course non-traditional, but it’s rather magical as the earthiness of truffle works so well in this recipe. We couldn’t get enough of them when I trialled the recipe in the weekend.

Pan-fried and then steamed; this is the perfect way of cooking these dumplings. The left overs went into my daughter’s lunch box the next day.

Definitely making more of these for the freezer, as part of our meal prep solutions.

What other flavours of dumplings have you tried? Let me know in comments!

Ingredients:
Dumplings

  • 500g beef mince
  • 1 small bunch coriander, chopped
  • 2 large garlic cloves, grated
  • ginger, 5cm long, grated
  • 1 egg, size 7
  • 2 Tbsp light soy sauce
  • 2 Tbsp mirin (or Chinese wine)
  • 1 Tbsp sesame oil
  • 2 Tbsp water
  • 1 Tbsp potato starch
  • 2 Tbsp truffle pate
  • 2 tsp black pepper, grounded
  • 60 sheets (1 pack) dumpling wrapper


Vinegar-soy Dipping Sauce

  • 4 Tbsp light soy sauce
  • 2 Tbsp Black vinegar
  • 1 tsp sesame oil

Instructions

  1. Grate the garlic and ginger with a micropane and add to ground mince. Add all the ingredients in and stir to mix thoroughly.
  2. Add Truffle pate and mix well.
  3. In the mean time, take the dumpling wrappers out of the fridge and let it return to room temperature before starting to make the dumplings. They are more pliable when rested i.e. if you are greedy you can fit more into each dumpling.
  4. Take a little spoonful of filling and place it in the middle of the wrapper. Dip your finger into the bowl of water and wet the edges of the wrapper lightly.
  5. Fold the wrapper over the filling, forming a moon shape.
  6. Hold the dumpling in your left hand, like holding a taco.
  7. With your right index and middle fingers, flex the dough towards the left to form one pleat.
  8. Press the dough down together against your left thumb, which is just supporting the other side of the dumpling.
  9. Repeat 5 times. (There’s a short video on my Insta highlights, under “Savoury recipes” .)

Here are 2 ways of cooking dumplings, both delicious! The pan-fried way produces dumplings that have more bite in the wrapper which we quite enjoy.

If you aren’t ready to cook them all, you can freeze them in trays. Just dust with plenty of flour to ensure they don’t stick to the bottom of the tray or box. Once frozen, you can store them in sealed bags too. Cook from frozen, never defrost!


For boiled dumplings:

Fill half of a large pot or saucepan with water and bring it to a boil. (note not to fill over two-thirds of the pot as you will be adding more water later on.) Add 1 tsp salt to the water and add 30 dumplings in, be careful not to over crowd the pot.
When the water returns to a boil, pour in half a cup of cold water and wait for it to return to a boil. At this point, you add a second half cup of cold water. This is repeated until you have added water three times in total and the water has returned to a full boil. The dumplings are ready! Repeat to cook the rest of the dumplings, if not freezing for later.

Pan fried dumplings:

Heat a large pan with 2 tsp of oil. When the pan is hot, place dumplings in, flat bottoms down, in a circular pattern. Cook on medium high for 1-2 minutes till the bottom is nicely crisp. Pour in hot water that goes to a third of the height of the dumplings. Note: it will bubble like mad! Cover with lid and let it cook for 2-3 minutes on medium heat. Keep an eye on it to make sure the water hasn’t evaporated too quickly. Once the water has evaporated, a lattice skin will form on the bottom of the pan. Take it off the heat, and carefully place a plate over the dumplings. Flip the pan while holding the plate with the other hand so that the cooked dumplings are transferred over to the plate entirely, without breaking the lattice skin. (Imagine flipping an upside down cake on a plate) If flipping isn’t an option, just remove dumplings with tongs.

For the vinegar-soy dipping sauce, mix ingredients together and serve alongside warm dumplings.

Truffle pate and beef dumplings

Why We Continually Use HelloFresh Food Delivery (+ NZ $90 off discount when ordering through me! )


HelloFresh meals

(Beef & Mushroom Red Pesto Penne with Parmesan)

HelloFresh meals

(Tex-Mex Chicken & Roast Veggie Toss with Garlic-Lemon Yoghurt)

HelloFresh meals

(Mexican Pulled Pork Tacos with Shredded Cheddar Cheese)

HelloFresh meals

(Hoisin Beef & Garlic Rice Bowl
With Lime & Mint)

HelloFresh meals

(Caramised Pork & Garlic Rice with Zesty Tomato & Cucumber Salad)

[Note: we received a meal kit as a gift. ]

Over the years, there has been a steady increase in the number of online companies delivering meal kits to households NZ-wide. From a simple but fulsome range of veges and fruits from the farm to your door, fresh pasta delivery, budget meals aimed at young school leavers, meat boxes, fresh fish (literally still swimming in the sea the morning of delivery day) to full variety meal plans for small to large family and also meals that have been part prepped with sauces already made for you.

We tried all of them. They all brought something unique, and there were small points of difference. Many of my friends regularly use them. However, it wasn’t enough to keep us on long term.

HelloFresh on the other hand, has ticked the boxes for our family and we have continued to use it because it allows me to choose what I am going to have for dinner. For our small family, this is what sets them apart from other meal kits.

This has been the main niggle I have with other services: On a week night, I simply don’t have the energy or patience to persuade the family to eat a dish, designed albeit by chefs and nutritionists alike, that is new or with ingredients that has not often graced our dinner table for one reason or another.

Don’t get me wrong, we are all for adventures and trying new things, but on weeknights, I choose the path of least resistance.

To me, this is the beauty of HelloFresh: I show my daughter the upcoming weeks’ menus (three weeks’ worth are available to preview) and she decides what she would like to try. Amazingly, she picked things that I didn’t think she would. TBH we don’t use this every week – we plan ahead and choose the weeks according to our needs or taste preference.

These boxes were super handy during our COVID19 lockdown – I was the least stressed the week I knew food was coming. Going forward, it will be a useful service that gives us back our time.

What has HelloFresh done to improve their offering even more? I’m glad you asked ๐Ÿ˜‰ – from 12 August,

  • they are streamlining the prices and my Classic plan price is reducing – thus making their meal plans more affordable
  • increasing the choices by making all Classic, Family and Vegetarian meals available across your order! You can now choose from 20 different options
  • Additional sides are available, such as desserts, soups, bread and also a Fruit Kit!

These changes make it a straight forward choice for us when choosing a meal delivery service. We will be ordering more definitely.

Head over to their website, and enter in my code (HDA3311) at check out for a $80 discount off your order ($30 off both your first and second orders, then $10 off both your third and forth orders.) plus free delivery on your first order.

ps. The links are affiliated. What this means is I will receive a small commission for every new HelloFresh customer using the link and code. Thanks in advance! I only post affiliated links when I am happy to pay for the products myself. Always.

Hong Kong Paper Wrapped mini sponge cakes ็ด™ๅŒ…่›‹็ณ•


Hong Kong Paper Wrapped Sponge Cake

Hong Kong Paper Wrapped Sponge Cake

Hong Kong Paper Wrapped Sponge Cake

Hong Kong Paper Wrapped Sponge Cake

After having regular checkups at the Orthodontist in the past 2 years, J’s finally ready to be fitted with braces. With that, we need to have a think about our meals with her new requirements in mind.

Soft foods, easy to eat. No super crunchy or hard to chew things that will risk breaking the brackets glued to her teeth. This is especially for the few days straight after each 6-8 weekly checkup where they adjust the individual brackets, and when her gums will be a bit swollen.

We talked about the different things we can have in her lunch box, and this easy sponge cake came up in the conversation. Soft and pillowy, this is perfect for her.

This one is a nod to my childhood, where fancy buttercream or fondant cakes weren’t prevalent, with a good sponge cake being the absolute gold standard for all occasions. Specifically, layered sponge cakes dressed up with whipped cream and seasonal fruits (think about all the mango cream sponges and berries and cream cakes!) They are still popular in Hong Kong, and very much part of the food cultural fabric.

To make those cakes you can easily use this recipe and bake it in a normal cake pan, add whipped cream along with seasonal fruits. Easy. We’ve made after-school-snack-portions here with tall moulds, just like the ones in my childhood days, and you can also use other baking tins, just find something that is quite tall and deep. Perfect lunch box item – sans cream of course!

Ingredients:

Makes 8

  • 55g unsalted butter, melted (Lewis Road Creamery)
  • 60ml milk
  • 100g low gluten flour
  • 5 eggs (size 7)
  • 1/4 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 80g caster sugar

Method

  1. Preheat oven to 180C.
  2. Separate egg yolks and whites into 2 separate bowls.
  3. In a large bowl, place melted butter and milk together, whisk lightly.
  4. Add sifted flour, vanilla extract and egg yolks to the butter mixture. Mix well, ensuring there are no lumps.
  5. Using an electric whisk or stand mixer, whisk egg whites till foamy and add in cream of tartar. Continue whisking, then slowly rain in the sugar. Whisk until the whites form stiff peaks.
  6. Add 2 tablespoons of the beaten egg whites into the flour batter to loosen up the mixture. Fold in 1/3 of the beaten whites into the batter, then the second third and then the last of the whites.
  7. Pour into lined cake tins, only filling 2/3s of the pan (it will rise quite a lot) and bake for 30 minutes.
  8. Cool on a wire rack and keep in an air tight container.

Hong Kong Paper Wrapped Sponge Cake

Chinese Turnip Cake ่˜ฟ่””็ณ•


Chinese Turnip Cake ่˜ฟ่””็ณ•

Chinese Turnip Cake ่˜ฟ่””็ณ•

Chinese Turnip Cake ่˜ฟ่””็ณ•

Chinese Turnip Cake ่˜ฟ่””็ณ•

I have fond memories of making delicious food with my mum and grandmother around Chinese New Year. When making Turnip cake, Mum always put copious amounts of sausage and mushrooms and I got so used to that ratio, that I would snub other store- bought ones in favour of hers.

This is one of my favourite Chinese New Year celebration dishes. It’s not just for Chinese New Year though – you can have it year round and quite often at yum cha too.

The recipe says to chop and grate the turnip. The reason for this is purely for texture. You can really taste the sweet turnip with the thicker strips and the grated portion contributes to the overall sturdiness of the cake.

As the batter will be really sticky, I highly recommend cooking this in a non stick pan, rice cooker or even the pot of the pressure cooker, which is what I used. The clean up is so much easier!

Highly non-traditional, is the use of a sharp edged tray to cook these in. This is to facilitate equal sized pieces and hasten the preparation of all welcoming dishes before guests arrive. You can make them in many types of pans: round baking pans, rectangular loaf pans and if they are for gifting, make them in foil trays so they can be transported easily.

Wrap any left overs with food wrap and place in a sealed container. It will keep well refrigerated for up to 5 days.


Ingredients:
800g chinese Turnip ็™ฝ่˜ฟ่””
170g rice flour ็ฒ˜็ฑณ็ฒ‰
30g wheat starch ๆพ„้บต
4 Chinese sausages (about 120g), diced
8 Chinese mushrooms ๅ†ฌ่‡ (soaked 240g), diced
5 dried scallops 60g, chopped
2 shallots, diced
3/4 cup Chicken stock (I use Gault’s)

Instructions:

  1. Peel the skin off the turnip. Grate half into a bowl, and chop the rest into fine strips (around 0.5cm)
  2. Oil your steaming pans.
  3. Mix the flours in a bowl, set aside.
  4. In a hot pan, fry the diced sausages, mushroom and scallops for a few minutes, until fragrant. Remove from pan and set aside.
  5. Add a tablespoon of oil in the pan and fry the shallots until fragrant. Add turnip and cook for a few minutes, then add chicken stock, cover and cook for 15 to 20 minutes until the turnip is soft.
  6. Turn off the heat and add in flours in a quick motion. Stir to create a semi cooked batter. It should be thick and not watery.
  7. Add the cooked sausages, mushroom and scallop, stir to mix well (you can also reserve some of this cooked mixture and layer it on the top).
  8. Pour mixture into your oiled steaming pans and steam on high for 45 to 60 minutes. It’s done when there are no opaque batter when poked with a toothpick.
  9. Cool thoroughly for it to harden.
  10. Slice into 1 to 1.5 cm pieces and pan fry both sides till golden.
  11. Serve with sriracha hot sauce or XO sauce.

Chinese Turnip Cake ่˜ฟ่””็ณ•

Chinese New Year cake ๆ–ฐๅนดๅนด็ณ•


Chinese New Year cake

Chinese New Year cake

Chinese New Year cake

Chinese New Year is coming early this year (25 January 2020 instead of the usual February timeframe). With just a week before the first day of the Lunar New Year, I thought I’d better get some of the traditional celebration food items ready.

Now traditionally these steamed cakes are made in round pans, then cut into thin slices before the last bit of pan frying. I thought, since the end game is to have relatively similar sized pieces for ease of cooking, why don’t I use a rectangular loaf pan? That way I can cut pieces of the same size throughout, easily. Unconventional I know, with the use of a sharp-edged loaf pan, as the Chinese uses the round shape for its auspicious meaning of fulfillment, completeness and unity. I made a little round one to satisfy tradition but am not afraid to break from it.

These are sticky when it first comes out of the steamer; allow it to cool for a good few hours in the fridge to firm up. This will make it much easier to cut. It will look opaque when it is cold. Don’t fret: once pan fried, the cake softens, turns slightly transculent and is so moreish and lovely to eat. It’s not overly sweet either, and is the perfect sweet dish to serve any guests who come to wish you well/ “bai nin” ๆ‹œๅนด.

I’ve shown the Chinese translation of some of the ingredients below, just in case you need it to find the right kind.

These cakes symbolizes a pay rise or promotion in the coming year. Happy New Year!

Ingredients:

  • 320g Glutinous flour ็ณฏ็ฑณ็ฒ‰
  • 115g Wheat starch ๆพ„้บต็ฒ‰
  • 400ml water
  • 400g Chinese brown cane sugar (rectangular pieces) ็‰‡็ณ–
  • 130ml coconut cream
  • 30g Rice Bran oil
  • Egg, beaten, for frying

Makes 1 large 6 inch cake or
1 small 4 inch and a bread loaf pan

Method:

  1. Sieve flours into a bowl and set aside.
  2. In a deep saucepan, add water and bring to a boil. Add sugar and dissolve. Add coconut cream and rice bran oil. Set aside to cool slightly.
  3. Add flours in small portions to the sugar syrup, all the while stiring. Ensure mixture is homogenous and lump free. If required, push mixture through a sieve to remove all lumps.
  4. Oil your choice of cake pan(s) and line with baking paper. Pour the cake mixture in and steam over a high heat till fully cooked, 65 to 75 minutes. I place a round steaming rack on the bottom of my wok, add hot water right up to the bottom of the pan and cover it with the lid to steam. Remember to check often and add hot water to the wok from time to time, to maintain the water level – be careful not to let the water run dry. Test with a skewer to ensure the centre isn’t watery.
  5. Remove from the steaming station to cool. Leave in the fridge to harden for a few hours. This will make it easier to slice.
  6. Slice into 1 cm thick pieces. Beat an egg in a bowl and dip each piece of steamed cake in the egg to coat.
  7. Pan fry both sides till golden and the cake has softened.

Chinese New Year cake