Thursday, 11 September 2014

Siew Mai by Gwen Chow

Makes 14 big pieces
250g minced pork
6 mushrooms (soaked and cut into small pieces)
300g prawns (shelled and cut into small pieces)
5 slices ginger (cut into small pieces)
100g round wanton wrappers
1/4 small carrot (cut into small pieces for deco)

Seasoning for pork:
1/2 tsp sugar
1 1/4 tsp chicken powder
1 1/4tsp corn flour
5 tsp chinese cooking wine
3 3/4 tsp soy sauce
7 1/2 tsp water
Pinch of pepper 

1 1/4tsp salt - to marinate the prawns.

  1. In a bowl, place minced pork and add seasoning.
  2. Add mushrooms and ginger into the minced pork.
  3. Marinate prawns with salt.
  4. Add marinated prawns into pork and stir to mix well.
  5. Keep in fridge for at least 1hr.
  6. Place a huge spoonful of meat in the centre of the round wanton skin.
  7. Shape into siew mai and place some chopped carrots on top for deco.
  8. Oil your plate before placing siew mai on it.
  9. Place plate in steamer and steam for 10 mins.

Thai Single bone mid wings by Rontree Chan

Ingredients :

15 mid wings (cut into half between the two bones) becomes 30 pieces.

2 cloves of garlic

1 thumb knob ginger

2 shallots

1 coriander root

2 tsp sugar

1 tsp soy sauce

1 tsp fish sauce

1 tsp lime juice

Pound all ingredient (A) in a mortar to form paste and marinate to the wings.
Add in 1 tsp thick dark soy sauce.

(depending on the richness of the dark soy sauce ~ mine was super thick type).
Massage the wings and leave for 1/2 to 1 hour then sent for deep frying.

For the dipping sauce (watery type ~ good for vietnamese spring roll too)
1 1/2 tsp fish sauce

3 tsp sugar

6 - 8 tbsp water

1 tsp lime juice

1 finely chopped shallot

some finely chopped chilli and zest of lime. 

Stir and mix till sugar dissolved.

~ this is based on agaration, add more sugar or water to suit own preference