Curry Spring Roll

Ingredients:

100 g meat, coarsely chopped
1/2 big onion, thinly sliced
2 handful glass noodles
1 tbsp cornstarch in 1 tbsp water
1 handful coriander leaves, chopped
1 tbsp oil

Seasoning

2 tbsp curry powder
2 tbsp rice wine
1 tbsp ketcup
1/2 tsp sugar
1/3 tsp salt
1/2 tsp pepper powder

enough medium size spring roll wrappers (thawed)
1/4 whisked egg
oil for deep-frying

Method:

Soak noodle in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute onion till fragrant and softened.

Add meat and seasoning, stir-fry until meat shrink and half cooked.

Add noodles and keep stirring until noodles are well distributed.

Adjust taste with sugar and salt, add more curry powder if strong taste is desired.

Pour-in cornstarch solution and stir to thicken.

Dish-up and stir-in coriander leaves; set aside to cool completely.

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough filling on one corner of the wrapper.

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some egg solution on all opening.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Pan-Fried Stuffed Buns (水煎包)

Ingredients:

Dough

150 g all purpose flour
80 ml water
1/4 tsp salt
1/2 tbsp sugar
1/2 tsp yeast
1/2 tbsp oil

Filling (in excess)

300-400 g minced meat
10 shrimps, shell removed, cleaned & chopped
1 ½ tbsp grated ginger
1 tbsp white pepper powder
1 tbsp garlic powder
1tbsp light soy sauce
2 tbsp oyster sauce
1/4 tsp salt
1 tsp sugar
1 tbsp sesame oil
1 ½ tbsp cooking wine
1/2 tbsp cornstach
1/2 cup chopped cabbage
1 stalk scallion, chopped

Method:

To prepare dough:

In a large bowl, combine all dough ingredients, knead till soft and smooth.

Lightly greased a container, place-in the dough, cover and let proof till doubled in size (about 1.5 hours).

To prepare filling:

In another large mixing bowl, combine all the filling ingredients except cabbage and scallion.

Stir thoroughly to give sticky texture.

Lastly add-in cabbage and scallion, stir to homogeneously incorporate.

Adjust taste accordingly with salt.

To assembly:

Over a lightly floured surface, punch down the dough and knead again for another 3 minutes.

With floured knife, cut dough into small pieces according to preference sizes.

Sprinkle-on some flour, flatten each small dough and roll out thin into rough sheet.

Place a spoonful filling onto the center of pastry, twist to seal the top and flatten lightly.

Place the filled buns on heavy floured plate with seal side down, cover with kitchen towel and leave to rise for about 20-30 minutes.

Lightly grease a non-stick pan, pan-fry buns to brown one side for about 1-2 minutes.

Flip over buns, sprinkles-on about 1 tbsp water around each bun, cover and steam for about 3-4 minutes to brown the another side and cooked thoroughly.

Once water just dried out, flip over buns, and cook the previous side for about 1 minutes covered again.

Remove buns from heat and best serve warm.

Chinese Chives Box (韭菜盒)

Ingredients:

Dough

240 ml all purpose flour
80 ml hot boiling water
40 ml cold water

Filling

2 cup diced Chinese chives (about 1 cm length)
1 ½ cup ground pork (not lean)
1/3 cup dried shrimp, soaked and drained
handful of segmented glass vermicelli noodles
1 tbsp shao xing wine
1 tbsp light soy sauce
3 tbsp sesame oil
2 tbsp pepper powder
1/2 tsp salt or to taste
1 tbsp of garlic or shallot flavored olive oil

Method:

To prepare dough:

In a large bowl, add-in flour.

Pour-in hot water and stir with chopstick or fork to form crumbs.

Pour-in cold water and knead to form dough (dough will remain sticky).

Set aside covered to rest for at least 30 minutes.

To prepare chives filling:

In another large mixing bowl, add-in pork and seasoning with wine, soy sauce, sesame oil and pepper.

Stir thoroughly to give sticky texture.

Add-in shrimp, noodles and chives, stir to homogeneously incorporate.

Adjust taste with salt and stir-in the remaining oil thoroughly.

To assembly:

Over a lightly floured smooth surface, knead dough into smooth long log (about 5 cm in diameter).

With floured knife, cut dough into 15 pieces.

Sprinkle-on some flour, flatten each small dough and roll out thin into rough sheet.

Place a spoonful filling onto the center of pastry, fold one side of pastry to the another, press edges firmly to seal and pleat accordingly to shape.

Over a non-stick pan, dry-fry or pan-fry dumplings with little oil over low heat to brown both sides and cooked through.

Best serve warm.

French Crepes

Ingredients:

1 egg
1/3 tsp salt
1/3 tsp sugar
1/2 cup milk
1/3 cup all purpose flour
1 ⅓ tbsp butter, melted

Sweet Filling Options:

Jam/Apple butter/Nutella/Chestnut cream/Butter and sugar/Sliced bananas with chocolate sauce and whipped cream or ice-cream/Fresh berries marinated with sugar and grand marnier/crepes suzette

Savory Filling Options:

Grated cheese/Sliced ham/Egg freshly cooked on crepe/Sauteed spinach/Sauteed mushroom in cream sauce/Mushroom and chicken in cream sauce/Shrimp and shelled mussels in cream sauce/Ratatouille/Cooked sausage/Green salad with vinaigrette

Method:

In a large bowl, beat eggs with salt and sugar till dissolved.

Add-in milk and mix thoroughly.

Gradually, add the batter to flour and beat to eliminate lumps.

Pour-in butter and beat to incorporate.

Place the batter into fridge for at least 40 minutes.

Heat a 18 cm frying pan or crepe pan over medium-high heat and grease it lightly with butter (about 5 g each).

Pour-in 1/3 of the batter to the preheated pan and swirl it quickly to coat on the pan.

Cook for 2-3 minutes or till the crepe light golden brown on the bottom.

Flip it over to brown the other side.

Meanwhile, fill-in with a preference filling and fold accordingly.

Transfer the crepe to a serving plate with the seams on the bottom side.

Repeat for the remaining batter.

Best serve immediately.

Yield 3 crepes.

Crunchy Shrimp Wantan/Wontan/Wonton/云吞 Rolls

Ingredients:

10 shrimps, peeled by leaving tail-on
10 wantan wrappers
oil for deep-frying

Marinade:

2 tbsp light soy sauce
1 tsp lemon zest
1 tsp minced fresh ginger
1 tsp sesame oil

Method:

In a bowl, combine together all the marinade ingredients.

Add-in shrimps and set aside to marinade for 30 minutes.

Place a shrimp horizontally in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).

Brush a bit water on all edges.

Fold-up side edge over shrimp, follow by the bottom edge, roll-up till end and press to seal.

Heat enough oil in pot/wok/deep pan over medium high heat.

Drop-in shrimp wantan rolls in batches (single layer) and deep fry till golden brown, crispy and crunchy.

Remove shrimp wantan rolls from oil and drain well on absorbent paper towels.

Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.

Torta Salata Pasqualina (Liguria Easter Pie)

Ingredients:

Pastry:

2 cups all purpose flour
2 tsp salt
2 ½ tbsp extra virgin olive oil
2/3 cup water

Filling:

4 tbsp extra virgin olive oil
500 g chard, sliced into slim silvers
1 onion, sliced into slim silvers
250 g ricotta cheese
1 cup Parmesan or Grana cheese
2 tsp salt or to taste
1/2 tsp black pepper powder or to taste
1 tsp oregano flakes
3 eggs

Egg Wash:

1 egg yolk
1 tbsp milk

Method:

To prepare the pastry:

In a large bowl, combine flour, salt and oil.

Gradually, pour-in water and mix to homogeneous dough.

Knead dough into smooth and elastic dough (about 10 minutes).

Divide dough into 6 portions and set aside to rest for 30 minutes covered.

To prepare the filling:

Heat oil in a wok or pan over medium high heat, saute chard and onion for 15 minutes or till wilt.

Remove from heat and set aside to cool completely.

Add-in ricotta, Parmesan, salt, pepper, oregano and stir-well to homogeneous mixture.

To assembly:

Line the bottom of 18 cm baking pan with parchment paper; set aside.

Preheat oven to 180 °C.

Over a smooth working surface, roll out a portion of dough into very thin sheet and almost transparent.

Transfer it into the prepared pan and brush the exposing surface all over with oil.

Roll out second portion of dough to very thin, transfer onto the first pastry and brush-on oil.

Again roll out another portion of dough till very thin, transfer onto the previous pastry as third layer but without oil brushing for this time.

Pour-in the prepared filling and spread out evenly.

Make 3 holes in the firm filling and fill-in a whole raw egg into each holes.

Gently cover the filling with another 3 layers of pastries in the same procedures as of the pie basement assembly.

Close the pie by folding-in the wall-sides pastries.

Poke surfaces with fork or knife.

Brush surface with egg wash and bake in the preheated oven for 50 minutes or until golden.

Best serve hot or at room temperature.

Thai Tom Yam 冬粉/Glass/Cellophane Noodles Spring Rolls

Ingredients:

250 g dry 冬粉/bean threads/Glass/Cellophane Noodles
200 g shrimps, shelled with tails-on (omit it for vegetarian version)
5 large dried chinese mushroom, soaked and drained
3 handful bean sprout
3 cloves garlic, chopped
3 tbsp tom yam kung paste dissolved in juice of 1 lemon
1 tsp sugar or to taste
1/4 tbsp salt or to taste
4 tbsp vegetable oil

enough medium size spring roll wrappers (thawed)
water or beaten egg or 1 tsp cornstarch/1 tbsp water paste to seal

Method:

To stir-fry the cellophane noodles:

Soak noodles in cold water until soften (about 30 minutes) and drain well; set aside.

Heat oil in a wok, pot or non-stick deep pan, saute garlic till fragrant and starting to brown.

Add mushroom and shrimps, stir-fry until shrimps are slightly pink and half cooked.

Add bean sprout and continue stir-fry for short while.

Add noodles and tom yam solution, keep stirring until noodles are well coated with the paste.

Adjust taste with sugar and salt, continue stir-fry till noodles cooked-through.

Dish-up; set aside to cool completely (Best serve hot immediately at this state too :P).

To assemble spring rolls:

Place a sheet of spring roll wrapper on a clean working surface.

Locate enough tom yam noodles on one corner of the wrapper (try to balance among the distribution of noodles, shrimp, mushroom and bean sprout for each spring roll).

Spread the filling lengthwise along the wrapper by using chopstick or fork (reserve some spaces at all edges for sealing).

Fold-up left and right sides of wrapper over filling.

Lift-up the filling side egde and roll upward to the other end.

Seal roll end by brushing-on some water.

Deep fry spring rolls under hot oil till golden brown and crispy.

Remove from oil and drain well on absorbent papers.

Serve spring rolls warm with Thai sweet chili sauce or any favorite homemade dipping sauce (chopped fresh chili in 1/3 cup plum sauce and 3 tbsp light soy sauce).

Deep-Fried Shrimp Wantan/Wontan/Wonton/云吞

Ingredients:

Shrimps Filling:

1 cup (200 g) shrimps, shelled and diced
1 tbsp finely chopped carrot
1 tbsp finely chopped spring onion
1 tbsp chopped beansprout

Seasoning:

1/2 tbsp light soy sauce
1/4 tbsp oyster sauce
1/4 tsp salt or to taste
1/4 tsp sugar or to taste
1/4 tsp white pepper or to taste
1/2 tsp sesame oil
1/2 tsp corn flour

enough wantan wrappers
water to brushing (to seal)
oil for deep-frying/shallow-frying

Method:

In a bowl, combine together all the filling ingredients.

Add-in seasoning ingredient, stir well to incorporate; set aside.

Place about 1 teaspoon of the filling mixture in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).

Brush a bit water on all edges.

Fold-up edges and pick to seal.

Heat enough oil in pot/wok/deep pan over medium high heat.

Drop-in filled wantan in batches (single layer) and deep fry till golden brown and crispy.

Remove crispy wantan from oil and drain well on paper towels.

Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.

Cheese Filled Naans

Ingredients:

1/4 cup lukewarm water/milk
1 ½ tsp sugar
1 ½ tsp instant yeast

1 ½ cups all-purpose flour
1 tsp salt
1/4 tsp baking powder

2 tbsp plain yogurt
1 tbsp vegetable oil/butter
1/3 cup lukewarm water

1/4 cup butter/ghee for surface brushing

Filling:

50 g cream cheese, softened
1/4 tsp salt

Method:

Dissolve sugar and yeast in 1/4 cup warm water, leave for 8 minutes or till foamy.

In a large bowl, mix together flour, salt and baking powder.

Pour-in yeast solution into flour mixture, stir to mix.

Add-in yogurt, oil and gradually pour-in water while kneading until dough becomes smooth and soft (about 10 minutes).

Transfer dough into a lightly oiled container and turn the dough to coat lightly with oil; set aside covered to rise until doubled in volume (about 1 ½ hours).

Preheat oven to 250 °C.

In a bowl, mix together cheese and salt, divide into 4 portions; set aside.

With oily hand, punch down the dough.

Divide dough into 4 balls (I divided it into 2 portions, yield to very heavy naans, sure cure empty stomachs for quite sometime, hahaha!).

Flatten each dough balls, fill-in 1 portion of cheese mixture into the center, twist together edges to seal and shape up nicely into balls again.

Dust work surface with flour.

With a well-floured rolling pin, roll out dough balls flat into 1/4" thick

Wet both hands with water, transfer filled naans onto a lightly greased baking tray.

Bake naans for 15 minutes or until lightly golden brown.

Remove naans from oven and brush each naans with butter/ghee.

Golden Mantou/Baozi/Pau/Buns with Curry Mussel Filling

Ingredients:

Filling:

Dry Curry Mussels

Pastry:

5 tbsp warm water
2/3 tbsp sugar
1 tsp dry instant yeast

2 cups all-purpose flour
2 tbsp wheat starch
1/8 tsp salt
1 tbsp vegetable oil
1/4 cup coconut milk
1/2 cup water

1/4 tsp water
1/2 tsp baking powder

Oil for deep frying

Method:

Dissolve sugar and yeast in warm water, set aside for 10 minutes or till foamy.

In a large bowl, mix flour, starch and salt.

Pour-in yeast solution, knead to mix.

Add-in oil and coconut milk, knead to mix again.

Gradually, pour-in water and knead till smooth, soft and elastic dough form.

Transfer dough into a lightly greased container, turn dough to evenly coated with oil, set aside covered to rise till double volume (about 2 hours).

Dissolves baking powder in 1/4 tsp water; set aside.

Punch down the dough, add-in baking powder solution, knead till well-blended.

Roll-up dough into cylinder shape, cut into 8 pieces and shape to balls.

Flatten each piece roundly into 1/2 cm thick, fill-in the prepared filling in the center, twist to seal the top and roll up nicely into balls again.

Place the filled buns on individual parchment papers, cover with kitchen towel or in a covered container and leave to rise for another 20 minutes (not to over rise).

Steam buns covered over high heat for about 15 minutes.

Remove from steamer (best serve warm immediately if prefer soft skin buns).

Heat oil in a pot over medium high heat, deep fry buns till golden brown (turn buns continuously for even browning).

Drain buns on paper towels and set aside to room temperature.

Spiral Curry Puffs with Sweet Potato Curry Filling

Ingredients:

Curry Sweet Potato Filling:

1 medium sweet potato, diced
1 onion, diced
2 ½ tbsp curry powder
1/2 tbsp sambal omelek chili paste
1/4 tsp sugar or to taste
1/4 tsp salt or to taste
1/4 tsp white pepper or to taste
1/2 cup water
2 tbsp oil

Pastry:

Outer/Water Dough
2 cups all purpose flour
1/6 tsp salt
15 g butter
1/2 cup water

Inner/Oil Dough
1 cup all purpose flour
70 g butter

oil for deep-frying

Method:

Filling:

Heat oil in wok or non-stick pan, stir-fry onion till fragrant and golden brown.

Add-in sweet potatoes cubes, stir-fry for another 2 minutes.

Add-in curry powder and chili paste, stir-fry still fragrant (about 1 minute).

Pour-in water, stir for short while to incorporate.

Add-in salt and pepper, continue stir fry till sweet potato is soften, cooked thoroughly and the gravy is thicken (almost dry).

Remove from heat and leave aside to cool.

Pastry:

Water Dough:

Mix flour, salt and butter in a large bowl, knead thoroughly.

Add-in water and continue the kneading process till form a smooth dough; set aside covered to rest for 30 minutes.

Oil Dough:

Mix flour and butter, knead till dough is smooth and soft, leave to rest covered for 30 minutes.

Assembly:

Roll out both water dough and oil dough into long sausage shape and divide each dough into 6 portions.

Roll out a piece of water dough, fill-in a piece of oil dough and wrap up to form dough ball.

Flatten, roll out flat and roll up into a swiss roll.

Repeat the rolling and flattening process for three times.

For the last roll up into a swiss roll, cut dough roll into two pieces with a sharp knife.

Face the cut side down, flatten and roll out to form a circular pastry.

Place enough filling in the center and fold pastry over to make a half circle, pleat the edges to seal.

Repeat the assembly process for the rest of doughs' pieces.

Deep-fry over high heat until golden brown.

Drain on absorbent paper and best serve warm.

Yield 12 pieces of spiral curry puffs.

Crystal Skin Chives Dumplings (Koo Cai Kuih/韭菜粿)

Ingredients:

Chives Filling:

1 tbsp vegetable oil (I used shallot oil but garlic oil, sesame oil or other cooking oil work fine too)
4 cloves garlic, minced
1/3 cup dried shrimp, soaked and drained
3 cups diced Chinese chives (about 1 cm length)

Crystal Skin Pastry:

1 ½ cup wheat starch
1/4 cup tapioca starch
1/2 salt
300 mL boiling water
3 tsp shallot oil/lard/garlic oil/sesame oil

Method:

To prepare the filling:

Heat oil in a wok or pan over moderate high heat, stir-fry garlic till fragrant and golden yellow.

Remove from heat and let to cool to room temperature.

Reserve 2 tbsp garlic oil for dumplings surface brushing and mix the remaining garlic oil with the rest of the filling ingredients, stir-well to incorporate; set aside.

To prepare the pastry:

In a large bowl, mix wheat starch, tapioca starch and salt.

Pour-in boiling water and immediately stir to mix by the help of chopstick to form dough, set aside to rest for 5 minutes.

Knead dough till smooth and homogeneous texture.

Add-in fragrant oil and knead to incorporate homogeneously.

Divide dough into 18 equal portions and shape to dough balls.

Cover dough balls with moist towel before start to assembly dumplings.

Dumplings assembly:

Lightly grease a surface of large plastic wrapper.

Plate-on a dough ball, flatten with oily hand palm and press outward evenly from center of the pastry to about 3 mm thickness by oily fingers.

Alternatively, cover dough ball with another piece of greased plastic wrapper, rolling out dough ball thin via rolling pin.

Lift up carefully the pastry by the help of greased thin spatula or knife and place-on oily hand palm.

Put-on enough chives filling in the middle of the pastry, fold-up pastry in half, press well all edges to seal and pleat accordingly to shape.

Place the filled dumplings on parchment paper and steam over high heat for about 8 minutes.

Remove from heat and immediately brush-on the reserved garlic oil.

Best serve hot immediately with chili sauce.

Chocolate Sweet Buns with Feta Cheese Filling

Ingredients:

1 1/2 tsp yeast
1 tsp sugar
30 mL warm water

2 cups bread flour or all-purpose flour
3/4 cup cake flour
1/2 cup (7 tbsp) sugar
1 egg
1/2 tsp salt
2 tbsp milk powder (optional if using milk)
2 tbsp cocoa powder
1 tsp bread improver (optional)

80 mL milk/water
45 g (3 tbsp) butter

8 slices feta cheese, crushed individually
extra butter for surface brushing

Method:

Dissolve yeast and 1 tsp sugar in warm water, leave for 10 minutes or till foamy.

In a large bowl, mix flours, sugar, egg, salt, milk powder, cocoa powder and bread improver.

Pour yeast solution into the flours mixture.

Gradually pour-in milk and knead to form smooth and soft dough.

Knead-in butter till soft and elastic dough.

Divide the dough into 8 pieces.

On floured hands, flatten dough ball with two palms, fill-in a crushed feta cheese in center, twist all edges together to completely seal and roll this filled dough into smooth ball.

Place the filled buns on parchment paper and leave to rise till double in size covered for about 1 1/2 hours.

Transfer the proved filled buns together with parchment paper onto a baking tray and bake buns in preheated oven at 180 °C for 15-20 minutes or until golden brown.

Remove buns from oven, brush buns' exposure surface immediately with melted butter.

Siew Pau (Crispy Pork Buns)

Ingredients:

Char Siew Filling:

500 g pork belly, diced
4 chinese dried mushroom, soaked, drained and diced
1 large onion or shallot, finely chopped
2 tbsp vegetable oil

Pork Marinade
2 1/2 tbsp hoisin sauce
1 tsp garlic powder
2 tsp light soy sauce
1/4 cup sugar
1 tbsp shao xing wine
1/2 tsp chinese five spice powder
1/4 tsp black pepper powder
1/4 tsp salt

Seasoning
1/4 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1 tsp shao xing wine
1/4 tsp pepper
1/2 tsp cornstarch + 1 tbsp water

Pastry:

1 cups all purpose flour
1 egg
1/4 tsp salt
1/2 cup iced water
100 g butter

Egg Glaze:

1 egg yolk
1 tsp water

Method:

Char Siew Filling:

In a bowl, mix all the marinade ingredients.

Marinate pork for at least 2 hours or overnight in refrigerator.

In a pan or wok, heat oil over moderate heat, stir-fry onion still fragrant and begin to be golden yellow.

Add mushroom, stir-fry for another 2 minutes.

Add pork, stir-fry for about 2-3 minutes.

Add-in all the seasoning ingredients, stir till pork is cooked-thorough, homogeneously incorporated with thickened gravy and almost dry up.

Dish up and set aside to cool completely.

Pastry:

In a large bowl, combine flour, egg and salt.

Slowly, pour-in water and knead till resulted to smooth dough, cover with kitchen towel and leave to rest at cool corner for 30 minutes.

Wet fingers with water, knead butter till obtaining consistence texture, form into rectangular block.

On a well-floured working surface, roll out dough into big rectangular and place the butter block onto the upper-middle of dough.

Fold another half of dough onto butter, roll slightly on dough with rolling pin to spread out the internal butter and incorporated with dough, leave to rest for 5 minutes.

Well-flour hands, rolling pin and working surface, roll out dough into 1 cm thickness rectangular, fold-in two ends of dough into middle forming 3 layers and roll out again, repeat rolling and folding for 3 times, place on glass plate, leave in refrigerator to rest for 15 minutes (repeat the whole rolling, folding and resting process for another 2 times).

Assembly:

Roll out dough into about 3 mm thick rectangular, cut into individual 6 x 6 cm rectangles.

Place enough filling onto middle of each rectangle, fold-up four edges toward center, twist to seal completely.

Place char siew sou on a baking tray lined with parchment paper.

Brush each char siew sou surface with egg glaze and bake in preheated oven at 190 °C for 30 minutes or until pastry puff-up and became golden brown.

Torta Salata di Pollo al Curry (Curry Chicken Pie)

Ingredients:

1 roll (250 g) of frozen puff pastry (pasta sfoglia)
3 cups boneless leftover thick curry chicken
2 eggs
1/3 tsp salt or to taste
bread crumb for dusting (optional)

Egg Glaze:

1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Preheat oven to 190 °C.

Unroll pastry along with parchment paper and press lightly into a baking pan (28 cm in diameter).

In a bowl, lightly beat eggs with salt.

Add curry chicken into the eggs mixture, stir to incorporate well.

Fill the prepared pastry with the curry chicken batter.

Sprinkle a layer of bread crumb on top.

Fold-up the excessive edge of pastry inwardly.

Brush pastry surface with egg glaze and bake in preheated oven for 30 minutes or until pastry puff-up and became golden brown.

Curry Puffs

Ingredients:

Filling:

2 large potatoes, boiled and cut into cubes
2 medium red onion, finely chopped
1 (80g) canned tuna (omit it for vegetarian version)
4 tbsp hot curry powder
6 tbsp soy sauce or to taste
1/4 tsp pepper
3 tbsp oil

Pastry:

500 g all-purpose flour (tipo o)
150 g margarine
3/4 cup water
3/4 tsp salt
oil for deep-frying

Method:

Filling:

Heat oil in wok or non-stick pan, stir-fry onion till fragrant and golden brown.

Add tuna and potatoes cubes, stir-fry for another 2 minutes.

Add curry powder, soy sauce and pepper, stir-fry to well-mix the seasonings.

Remove from heat and leave aside to cool.

Pastry:

In a large bowl, mix flour, margerine, water and salt, knead to form smooth dough.

Leave to rest for 30 minutes.

Roll into cylinder shape, cut into pieces.

Flatten each dough into circle with 3 inches diameter and half cm thick.

Place enough filling in the center and fold pastry over to make a half circle, flowered the edge to seal.

Deep-fry over high heat until golden brown.

Drain on absorbent paper and serve warm.

Chinese Steamed Filled Buns

Ingredients:

Filling:

1 cup pork (not too lean), finely chopped
1 cup red onion, finely chopped
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce or to taste
1/2 tsp pepper

Pastry:

1/2 cup warm water
3.5 g active dry yeast
2 cups flour
2 tbsp sugar
1 tbsp vegetable oil
1/4 cup water
3/4 tsp salt

Method:

Filling:

In a bowl, mix pork and onion.

Add-in the rest of ingredients and marinate for at least 30 minutes.

In a wok or non-stick pan, stir-fry the mixture till cooked through, set aside.

Pastry:

In a large bowl, dissolve yeast in warm water.

Stir-in half cup of flour, cover and let rise for 1 hour.

In a wok or non-stick pan, mix sugar, oil and 1/4 cup water, bring to boil and stir to dissolve the sugar.

Remove from heat, leave to cool and mix with yeast dough.

Add-in the remaining flour, knead till soft and smooth.

Lightly greased a container, place-in the dough, cover and let rise till doubled in size (about 1.5 hours).

Punch down the dough, knead again for another 2 minutes.

Roll-up dough into cylinder shape, cut and roll into 12 balls.

Flatten each piece roundly into 1/2 cm thick, fill-in the prepared filling in the center, twist to seal the top.

Place the filled buns on parchment paper, cover with kitchen towel and leave to rise till doubled in size.

Steam buns covered over high heat for about 15 minutes.

Remove from heat and serve hot.

Tambun Biscuits (Tau Sar Peng)

Ingredients:

Filling:

1 1/2 cups mung beans
1 cup sugar
3/4 tsp salt
1 tsp while pepper
2 1/2 tbsp sesame oil
5 tbsp deep fried shallot crisps

Pastry:

Water Dough
1 1/2 cups plain flour (tipo o)
1 tbsp icing sugar
1/2 tsp salt
3/8 cup vegetable oil
1/2 cup water
1 tbsp vinegar

Oil Dough
5/8 cup plain flour (tipo o)
3/8 cup shortening / margarine

Egg Glaze
1 egg yolk
1 tbsp water
1/4 tsp salt

Method:

Filling:

Soak the beans for few hours, drained.

Pour in a steam-able bowl with water level slightly above the beans, steam until soft and cooked through then mashed.

Add sugar, salt and white pepper to the mashed beans.

Heat oil in a non-stick wok, add-in the ready-fried shallot crisps, follow by the beans mixture.

Fry the mixture till dry and powdery.

Remove from heat and leave to cool completely.

Water Dough:

Mix flour, sugar, salt, oil in a large bowl.

Combine water and vinegar and pour into the flour mixture.

Mix well to blend and knead till dough is smooth.

Leave to rest for 30 minutes.

Oil Dough:

Mix flour and shortening / margarine and knead till dough is smooth.

Leave to rest for 30 minutes.

Assembly:

Roll out both water dough and oil dough into long sausage shape and divide each into 36 pieces.

Roll out a piece of water dough, fill-in a piece of oil dough and wrapped.

Roll out flat and roll up into a swiss roll.

Repeat the rolling and flattening process for three times.

Flatten and add a heaped teaspoon of filling.

Gather up the sides and roll into a ball.

Repeat the assembly process for the rest of doughs' pieces.

Place each ball on a lightly greased tray.

Brush the surface with egg glaze and bake in preheated oven at 160 degrees C for 20 minutes or till biscuits became golden brown.