Archive for the 'Asian Pastry' Category
Tuesday, February 6th, 2007
This is one authentic and delicious Chinese treat: steamed dumplings!
As you already know, every Chinese new year, the most popular celebration tradition is to have steamed dumplings!
As you see in the pictures below, the dumplings are made from scratch with fresh fillings and dough! The dumplings are steamed in a classic bamboo steamers, making sure the dumpings carry all the yummy flavors.
Delicious fillings made from finely chopped fresh veggies, eggs (cooked) and shrimp. Please also add in salt and other spices for flavoring as desired.
Prepare the dough and nicely fold the fillings in. You may need a detailed lesson on how to prepare the dough and especially how to add in the fillings, then fold up the seal. Try google for "handmade dumplings". Later on, we will try to post up detailed instructions on this site too.
And here you have the finished product! Notice how the dumplings turn slightly golden? They are sooo good. I like the ones with the thin skin and lots of fillings!
With Chinese New Year approaching in less than 2 weeks (Feb. 18th), what are you going to make to celebrate this 5000 years old traditional festival?
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Tuesday, January 9th, 2007
A similar pastry was previously featured as part of the Danish galore post. In this one, the cream filling has been replaced with red bean, making it one of the Chef's unique creations. (also gives it an asian spin~)
Before
After!
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Saturday, November 18th, 2006
Dumplings….oh dear old dumplings.
These ones have beef fillings. I don't think I'm a big fan of Beef dumplings….I'm sure beef lovers will like them. 
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Saturday, November 18th, 2006
The Chef made baozi again today, these have vegetable fillings too. Search for baozi for more information on this food.
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Thursday, November 9th, 2006
These magical corn bread pastry is unique only to the Chinese cooking culture.
Remember the mentou and baozi? (if not…no fear, do a search from the search box on the right)
These corn bread used to be extremely popular back in the age when rice and white flour were seen as rare commodities only affordable for the wealthy. Corn flour were cheap in that time and age. Every poor/middle class family made corn bread dough and used them to make pastry as the primary source of starch. It's funny how those food only eaten by the poor are seen as exotic healthy food in the present time.
Sorry, I can't figure out a good name to call them. The Chinese name is "Wo Tou", because they are shaped like muffins, I will call them corn bread muffins.
I like them, always have, always liked corn bread. Do you see the indent on the bottom? These muffins are hollow shaped before they are steamed, but the hollow closes up and leaves a small intent in the cooked version. Good luck making them! I'm sorry I can't offer any details on making them. I've never seen the Chef making it from scratch to the end product. Try your luck by mixing corn flour then shape them into hollow bell shapes. Place them evenly in a bamboo steamer. Enjoy!
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Thursday, November 9th, 2006
This is one of Chef's favorite dishes, its official Chinese name is "he xi" which translates into "boxes". Hehe…I know, it's strange. All the Chinese restaurants here call them giant dumplings, so I will adopt their terms.
Now…I'm not too sure how to call the fillings inside. The vegetables are green and have something to do with the green onion/garlic, I think if you plant garlic, the green stuff that grow on top is the vegetables used. I know this isn't called leek. The Chinese name is "Jue Cai", if you know what it's called in English, please tell me.
To sum this up, the process of making these dumplings involve:
1. Make the dough
2. Prepare the fillings (egg and leek (Jue Cai)), also mix in with salt and other ingredients for flavoring
3. Fold the dough into individual pouches for the dumplings
4. Close the dumplings after you put fillings in.
5. Oil frying pan. Put dumplings in frying pan and fry them! When the bottom of these dumplings turns gold brown, then you will know they're done!
Enjoy, let me know what you think about this dish.
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Sunday, October 29th, 2006
Dear readers, I thank you for being here and reading my food blog.
The delicious vegetable Chinese buns you see in the picture above are what I named myself after –> Baozi. Baozi is one of the most popular Chinese food (yup, right up there next to Mentou and Dumplings). Baozi can be made out of different fillings. Some of the common ones include pork, seafood and vegetables. You are looking at one of the Chef's best inventions: Chinese vegetable (lettuce, carrot and clear noodles) bun!
All hail baozi! mahahahaha
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Friday, October 20th, 2006
What you see in the picture are two of the most popular panstries you can get from the street food vendors in China! On the left, you see delicious corn bread (fyi, the ones the Chef makes are soooo much better, we got these from the local supermarket, I think they added ingredients to make the bread puffier, so they tasted more like cake than bread). On right right are the onion pancake, in some restaurants, these onion pancake can be made into multiple thin layers. When made in those style, the typical green onion pancake becomes the "Thousand Layer Pancake!".
I like the corn bread a lot. They are different from the American ones and are usually much softer. (I also love the American corn bread).
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Wednesday, October 4th, 2006
The Chef made these from scratch. She mixed the dough through the mixer, prepared the fillings and then folded the dumplings.
Yes, the Chef is a genius.
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