Teochew Siew Mai (潮州烧卖)

Mother-in-law loves siew mai, especially Teochew style siew mai. Whenever we patronized a particular Teochew restaurant this is a must order dish. Here is my replication.


Teochew siew mai

Ingredients 
1kg Minced pork
700g Diced prawns
Diced water chestnut 
1 pc ti por 
1 tsp five spice powder (五香粉)
2 tbsp Osyter sauce
2 tbsp Light soya sauce
1 tsp salt
1 tbsp sesame oil
2 tbsp Cornstarch
Square wanton skin
1 pc carrot (grated)

Methods

1. Pan fried the ti por till golden brown.
2. Pound the ti por into tiny bits.
3. Mix the ti por together with all other ingredients.
4. Keep in freezer  for 1-2 hours
5. Removed from freezer and start to wrap the siew mai.
6. Topped with grated carrot.
7. Steam for 15 mins using high flame.

* Tips: By freezing the meat will allow the person who wrap or to have a better control on the shape.

Anti-Confinement

I had been 9 years and I still cannot get over the agony of performing confinement. Although mine is not a proper confinement and we almost pack mixed rice from coffeeshop but I am still upset over it.

Why should I suffer after giving birth? Why should I eat the so call healthy food? Don't anyone know that breastfeeding mothers cannot take ginger or wine as they need to feed the baby? And whatever they eat will be pass through to the baby via the breast milk?

If the mother take wine, the alcohol will be pass to the baby. That is why some babies sleep soundly after meals if the mum had taken wine before feeding the baby. The answer is = the baby is drunk.

I ban ginger, sesame oil from my kitchen because I was force to consumed it during the confinement.

I will continue to promote the bad of confinement.

Gluten-free Citrus shortbread by Jamie Oliver

I had a packet of Gluten-free flour in the cupboard and I had no idea of what to do with it, till my Bible-study group had a gathering recently and my special need had created a small mayhem during the study time .The host had acted quickly to spare us of any further embarrassment.

To thank the host, I decided to use the Gluten-free flour to make a snack for them cause the host required to be on gluten-free diet.

Recipe by by Jennifer McLaughlin
Ingredients

Serves   20

200 g butter, softened

125 g icing sugar

the grated zest of 1/2 orange

the grated zest of 1 lemon

the grated zest of 1 lime

350 g gluten-free flour

1 tsp gluten-free baking powder

sugar, to serve


Method


Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper. 

Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – do not overmix. 

For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat. 

Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the oven for 12–15 minutes until pale and crisp. 

Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.


Read more at http://www.jamieoliver.com/recipes/recipe/gluten-free-citrus-shortbread/#Dby8de1XApO4lZgc.99O4lZgc.99