To Cook
Add oil into a wok or pot over medium heat. Sauté garlic and ginger until fragrant. Remove and set aside.
Bring the heat up to high and place in beef tendons. Sear and brown them on all sides.
Add all ingredients into the wok, including sautéed garlic and ginger. Bring to a boil then, put on the lid and simmer on lowest heat for 2½ hrs. Stir occasionally and ensure there is sufficient liquid. By the end of the simmer time, the liquid should be thick. Season with salt or sugar according to taste.
Transfer tendons to a steaming plate or bamboo basket and steam over high heat for 30 mins. Remove and serve.
Steam
Crispy Fried Yam Puff (Wu Kok)
To Prep
In a bowl, mix together pork, soy sauce and ginger. In another bowl, combine sugar, cornstarch, sesame oil, oyster sauce, cooking wine, water, a pinch of salt and a dash of pepper. Mix well.
To Cook
In a pan, heat up oil over medium heat. Put in pork and cook, breaking the pork into pieces using your spatula. Once they are cooked, add shrimp and stir fry until pink. Pour in the bowl of sauce mixture and stir until well combined. Transfer to a bowl and mix in spring onions. Allow to cool then, refrigerate for at least 2 hrs to marinade.
Spread out yam pieces on a plate and steam over boiling water until softened, around 20 mins. Remove from steamer and mash them immediately into paste. Set aside.
Place wheat starch into a bowl and carefully stir in boiling water to form a rough dough. When the dough mixture has cooled down slightly to a very warm temperature, add mashed yam and mix well. Place in lard, baking soda, salt and sugar. Fold and knead the dough until smooth, removing any yam lumps at the end. Roll the dough into a ball and cut into 4 equal portions. Roll each portion into a log and cut into 6 equal pieces. Using your palm or rolling pin, flatten each dough and roll into a dumpling wrap. Fill each dumpling wrap with the marinated filling and fold the wrap into half-moon shaped dumpling.
In a wok, heat up enough oil for deep frying over high heat. To test if the oil is sufficiently hot, drop a piece of yam lump into the oil. If it stays at the bottom of the wok for a sec before floating to the top, the oil is ready. Gently put in pieces of yam dumplings into the wok of hot oil and fry until browned. The dumplings should also be covered with crispy nettings. Remove and drain off excess oil by placing the fried dumplings on paper towels. Serve immediately.
Spicy Steamed Beef Tripe
Main Ingredients
Add oil into a wok or large pan over medium heat. Sauté garlic and ginger until fragrant. Put in tripe and fry for 2 mins. Add oyster sauce, soy sauce, black bean sauce, Shaoxing wine, five spice powder, brown sugar, paprika, cayenne pepper and sesame oil. Stir to mix well and cook for another 2 mins.
Pour in water and bring to a boil. Then, turn the heat to medium and simmer for 30 mins or until sauce reduces slightly and thickens.
Take the tripe out and transfer to a bamboo basket or steaming plate. Steam for 30 mins over high heat. Serve immediately with chilli sauce or light soy sauce.
Steamed Pork Spare Ribs with Black Bean Sauce
To Prep
In a large mixing bowl, add in all the ingredients aside from the pork, chilli and spring onion. Mix to combine.
Add the pork spare ribs and stir through until well coated.
To Cook
Prepare a bamboo steamer over a wok. Bring the water to a boil over high heat, then reduce to medium-high.
On a heatproof plate or pan, place the spare ribs on top. Place in the bamboo steamer and cook for 20 mins, or until ribs are fully cooked, topping up water as needed.
Carefully remove from steamer basket, then garnish with spring onion and chilli. Enjoy.
Steamed Coconut Cupcakes with Coconut Ice Cream (Putu Ayu)
Preparing Coconut Ice Cream
Add all the ingredients together and mix them in a large bowl. Transfer the mixture into an ice cream machine. Churn and freeze according to manufacturer’s instructions.
Preparing Putu Ayu
Mix the grated coconut, corn flour and salt. Pack 2 tsp of the mixture tightly into each of the moulds.
Using a hand mixer on medium speed, beat eggs and sugar until the mixture is pale and fluffy. Fold in the coconut milk and flour alternately. Add in 1-2 tsp pandan flavouring into the mixture and fold. Pour the mixture into the cake moulds until full.
Prepare a steamer. Bring water to a boil and place cakes in. Steam for 10-15 mins or until a skewer comes out clean. When the cakes have cooked, leave them to cool for 10 mins. Using a knife, ease the cakes out of the moulds.
Serve with a scoop of coconut ice cream. Top with coconut flakes if desired.
Tofu Milk Bao with Asian Pickle
Preparing the Pickle
Generously salt the cucumber and leave for 20 mins for juices to extract. Meanwhile, place sugar and vinegar in a glass jug and microwave and stir in 30 sec intervals until sugar dissolves. Add cucumber and juices plus radish to cooled pickling liquid. Cover and refrigerate.
Preparing the Buns
Mix all ingredients together with a wooden chopstick or spoon and turn out into a clean bench. Knead milk dough for 10 mins then roll into a ball and place into a clean bowl. Cover with cling film and set aside in a warm area to proof for 1 hr.
Punch dough down and divide into 20 small balls. Place balls on a floured tray, cover with a damp tea towel, and set aside for another 1 hr to proof.
Using a rolling pin, roll balls into flat ovals. Then, fold in half over an oiled chopstick. Place on small squares of baking paper into bamboo steamer baskets (approximately 4 buns per basket). Steam in a large steamer for 8 mins or steam by batches.
Meanwhile, heat up a pan with oil and fry tofu pieces until crispy and blackened.
Assemble buns by placing hot tofu in the centre, then arrange pickles and garnishes on top. Drizzle generously with kewpie mayonnaise and place extra pickles on the table to serve.
Japanese Sake Steamed Clams
To Cook
Over medium high heat, add the sake and ginger to a large pan and allow to boil.
Add the clams and dried chilli to the pan and turn the heat up to high. Cover the pan with a lid and allow the clams to cook until they are done. The clams are done when they open up.
Remove the lid and sprinkle the black pepper and spring onions over the clams.
Serve hot together with the soup and some steamed rice.
Bubur Cha Cha
To Cook
Steam diced yam, golden and purple sweet potato in a wok over high heat, until softened, about 20 minutes. Test with a sharp knife or toothpick. They should be very easy to prick through.
Use a large deep pot. Add 1 litre of boiling water with the rock and fine sugar. Bring it to boil. Add pandan leaves. Reduce heat to simmer for 10 min.
Pour in coconut cream. Once it boils again, drain up and discard the pandan leaves.
Add the sweet potatoes. The rock and fine sugar should dissolved completely.
Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.
To Make Tapioca Flour Cubes
Sift tapioca flour if lumpy flour is found in it. Then, place tapioca flour and salt into a large mixing bowl. Slowly stir-in hot boiling water and combine well until mixture turns dough-like texture. When mixture is cooled, form it into dough on a well-floured table top.
Dust some flour on your palm and divide dough into 4 parts. Mix each portion with 3 different colouring prepared and leave one portion as ‘white‘ original colour (no colouring added).
Knead to combine well and until it becomes a non-stick dough. Then, roll and shape each portion out into long and squarish thin stripes. Thereafter, dice into small cubes.
Bring a pot of water to a boil over high heat. When boiled, reduce heat, and put in tapioca flour cubes to cook for about 30 min, or until all the cubes float up. Texture of cooked tapioca flour cubes should be chewy, bright in colour with a little translucent appearance.
Dish up and plunge cubes into a bowl of iced water for few seconds. Drain and remove cubes from iced water. Reserve for later.
Grandma’s Gado Gado
Vegetables
Slice choko and cabbage into strips.
Steam choko, cabbage, water spinach, english spinach, bean sprouts, eggs and potatoes.
Arrange on plate.
Top with quartered tomatoes, cucumbers, fried crackers and fried tofu.
Peanut Sauce
Fry red onion.
Add water and peanut butter and stir.
Add vinegar and coconut milk.
Add brown sugar and salt to taste.
Cantonese Steamed Custard Buns (Nai Wong Bao)
For the Filling
Heat about 5cm deep of water in a pot which is large enough to accommodate the mixing bowl. When the water boils, turn the heat to down to a simmer.
In a large heatproof mixing bowl, crack the eggs in and add icing sugar. Beat for a minute on low using an electric mixer. Add in milk and thickened cream, beat to combine well for a few seconds. Then sift in the all-purpose flour, starch, and powdered milk. Mix everything in until the mixture is smooth without any lumps. Then add in the melted butter. Stir to combine.
Place the mixing bowl into the heated pot of water carefully, stir the egg mixture quickly and continuously until it solidifies into a thick custard. Remove bowl of custard from the heat. Set aside and leave it to cool entirely. Cover the custard to prevent it from drying out.
For the Dough
Dissolve the yeast in ¼ cup of warm water in a large mixing bowl. Let it sit for about 10 minutes until you see yeast bubbles floating on the surface of the water.
Now add in the all-purpose flour, icing sugar, salt, and coconut milk. Using the electric mixture with the dough hook attachment, set it to low. Then slowly add in the fresh milk, one tablespoon at a time until a dough is formed. A perfect dough should be smooth and will not stick to your hands or to the bowl. Cover the dough with a dry kitchen towel, set aside and let it proof for at least 1 hour in a warm setting.
For the Custard Bun
Set up a large wok or steamer on high heat.
Cut out twelve 10cm x 10cm pieces of baking paper. Set aside.
Divide the prepared egg custard filling equally into 12 pieces, then roll them to form small round balls using your palm. Keep the custard balls covered to prevent them from drying out.
The proofed dough should now have doubled its original size. Using your hands, knead and press the dough until there are no more air bubbles and surface becomes very smooth. Place the dough on a clean and lightly floured surface, divide the dough equally into 12 pieces. Cover the dough with a dry kitchen towel while the buns are assembled.
Take a dough ball, using a rolling pin, roll dough ball out into a round shape with 10cm in diameter, edges thinner than the centre. Place a portion of the ball of custard filling in the centre of the dough and seal the top of the bun. Place each custard bun on a piece of pre-cut 10cmx10cm baking paper and place on steaming rack. Repeat the process until all buns are completed.
Turn wok or steamer’s heat down to medium. Put the buns in the steamer, lid on. Steam for about 10 minutes. After 10 minutes, turn heat off and let sit in the steamer for a further 5 minutes without uncovering the lid, this is to allow the bun to cool and set.
Steamed Thai Fish Curry Custard (Hor Mok)
To Prep
Start by making your banana leaf bowl. Cut your banana leaves into about 20cm diameter circles, you can just cut around a plate placed on top of a leaf.
With your leaves all cut into circles, place two on top of each other, shiny side facing out, with the veins perpendicular to each other.
Pick two spots along the edge of the leaves about 2cm apart. Fold these two spots over each other, forming an “N” shape and secure the leaves with a toothpick. Then do the same on the opposite side, and two more corners to get a bowl.
Blend half of the fish together with the red curry paste, egg, palm sugar, and fish sauce until you get a fine paste.
Add the coconut milk and the kaffir lime leaves to the blender and blend again to combine and set aside.
Place the Thai basil leaves on the bottom of each of your banana leaf bowls and portion the rest of the chopped fish into each bowl. Then pour the blended fish custard into the banana leaf bowls.
Mix the coconut cream with the rice flour, making sure you have a smooth slurry with no lumps. Add a spoonful of this mixture on top of the fish custard.
To Cook
Get your steamer ready, make sure the water is already boiling before placing the bowls of custard into the steamer and let them steam for 15-20 mins or until the custard has set.
Remove from the steamer and serve hot with a steamed white rice.
Steamed Rice Cake (Chwee Kueh)
To make the Topping:
Heat up a ½ a cup of vegetable oil in a wok and fry the shallots until they begin to colour.
Squeeze out any excess moisture from the preserved radish and add to the wok. Cook for about 5 minutes.
Add the sugar, white pepper and soy sauce. Mix well and taste to make sure the topping is well seasoned.
Transfer to a bowl and allow to cool.
To make the Rice Cake:
Add all the ingredients together in a mixing bowl and stir well until combined.
Make sure there are no lumps in the flour mixture by straining through a sieve.
Cook the flour mixture in a pan over medium heat until it thickens. You can test if the mixture is thick enough by coating the back of a spoon and running your finger over. The mixture is thick enough if the line remains.
When it is ready, remove the mixture from the heat and pour into greased moulds or bowls.
Place the bowls into the steamer on medium heat for 20 minutes. Make sure the water is already boiling before placing the bowls into the steamer.
Once cooked, allow the rice cakes to cool completely before removing from the bowls.
Top with the radish topping and serve.