Monday, February 28, 2011

Girl Girl I would like to adopt you

About The Pet

She will poo at the same place, lovely, and active !
For those who are interested in adopting her, please do contact Elaine Phua - 0126962980
Location - Kampar, Perak.
*Transport is not provided.

Girl Girl I like you very much and I am interested in adopting you. Will you still be available when I get back home? Will you be part of our family soon?

What to eat during tea break? Chicken bun wrapped in pandan leave

Pandan Leave chicken bun for tea break time

Bought this chicken bun at a cake shope nearby in Hui Sing. Looks delicious but I have to taste it before I can tell any further. This is the first time I am seeing how chicken bun is baked in pandan leave.

No recipe for this bun but I would like to share one recipe I found from:

Steamed Chicken Buns
By Amy Beh



o 400g water-lily flour (low protein flour)
o 1 tsp instant dried yeast
o 2 tsp double-action baking powder
o Mix together and stir to dissolve the sugar
o 30g castor sugar
o 225ml warm water
o 1/2 tsp white vinegar
o 1 egg white
o 1 tbsp shortening

o 250g deboned chicken thigh meat, diced

Seasoning (A) ? (for chicken)
o 1 tsp light soy sauce
o 1 tbsp Premium oyster sauce
o Dash of salt and pepper
o 1/2 tsp sugar
o 1/4 tsp thick soy sauce
o 1 tbsp ginger juice
o 2 tbsp coarsely chopped water chestnuts
o 50g dried Chinese mushrooms, soaked and diced
o 1/2 tsp chopped garlic
o 1 tsp oil
o 1 tsp sesame oil
o A dash of Shao Hsing Hua Tiau wine (optional)

Seasoning (B)
o 1/4 tsp salt
o 1 tbsp Premium oyster sauce
o 1 tsp light soy sauce
o 1/2 tsp thick soy sauce
o 1 tsp sugar or to taste
o 1 tbsp sesame oil
o 1/8 tsp pepper
o 2?3 tbsp water or just enough
o 1½ tbsp corn flour


Sift flour into a mixing bowl. Add double-action baking powder and yeast. Stir well to combine. Make a well in the centre and add in vinegar and egg white. Pour in sugared water gradually and add in shortening. Mix and knead into a smooth and soft dough. Cover with a piece of cling film and leave aside to proof for 1?2 hours.

Roll out dough on a lightly floured surface into a long cylinder. Divide into10?12 equal portions. Roll out each portion into a thin round skin.

Add a tablespoon of filling onto the dough skin, then bring the edge of the skin up and pleat to seal the bun. Give it a twist and pinch off any excess dough at the last pleat. Place the bun on a small round of greaseproof paper with the pleated side up. Repeat to make more buns. Arrange the buns well apart in a bamboo basket and steam over rapidly boiling water for 10?12 minutes.

For the filling: Season chicken with ingredients (A) for 30 minutes. Heat oil and sesame oil in a wok and fry garlic until lightly golden. Sprinkle in cooking wine (optional). Add in marinated chicken and stir-fry well. Add mushrooms and water chestnuts. Mix in seasoning (B). Dish out and leave to cool completely.

Credits/source taken from: