LALA & FISH MAI

LALA & FISH MAI INGREDIENTS:

• 200g fish paste (storebought)
• 20 pcs fresh lala (steamed briefly) ½ tsp sesame oil
• dash of salt & pepper to taste.

SAUCE INGREDIENTS:

• 2 cloves garlic(chopped)
• 2 cm ginger(chopped)
• 2 tsps fermented black beans
• 2 tbsps oyster sauce
• 1 tsp chilli flakes
• ½ tsp sugar
• salt to taste
• 100 ml water
• 1 tsp tapioca flour (+ 2 tbsps water)
• 2 tsps chopped coriander leaves

TO PREPARE SAUCE :

• Heat oil in wok, saute garlic & ginger till fragrant. Add the fermented black beans, chilli flakes, oyster sauce and water, stir well  and season with some salt & sugar. (pic 1)
• Thicken with tapioca flour, then turn off heat & add the chopped coriander leaves.

  METHOD :

 Mix the fish paste with some sesame oil, pepper & salt to taste.(pic 2)

 take each lala & fill up with the fish paste, set aside. (pic 3)

CHAI KUEH

SKIN DOUGH INGREDIENTS:

• 150g wheat starch
• 150g tapioca flour
• 1 tsp salt
• 4 tbps corn oil
• 400ml boiling hot water
• 50ml water

FILLING :

• 4 tbsps cooking oil
• 3 cloves garlic (chopped)
• 50g dried shrimp (washed & chopped)
• 300g yam bean (shredded)
• 1 tbsp sugar
• 1 tsp salt, pepper to taste
• 100-150ml water

CHILLI SAUCE :

• 5 red chillies
• 5 cloves garlic
• 3 -5 tbsps white vinegar
• salt and sugar to taste

GARNISHING: garlic crisps & oil

TO PREPARE FILLING :

1. Using KHIND Multi Blender Chopper to chop, chop the garlic and dried shrimps, set aside.
2. Heat oil in a wok, sauté garlic and dried shrimp until fragrant. Add the yam bean & stir well, adding water if needed. (pic 4)
3. Cook until yam bean is tender, add sugar, pepper & salt to taste. Leave aside to cool.

TO PREPARE CHILLI SAUCE :

1. Place all ingredients into KHIND Multi Blender Chopper & blend finely, add salt and sugar to taste.

TO PREPARE SKIN :

1. Place all the flours into a food processor with the salt & cooking oil, press start. While the processor is running, pour in 400ml hot boiling water and let the processor mix the flours. Add the 50 ml water and continue mix to become smooth dough.
2. Dust some tapioca flour on kitchen surface table, roll the dough thinly and using a 20cm round cutter cut out circles.
3. Place some filling onto the skin & fold into half. Using fingers press the edges to seal the dough together. Repeat till all the dough is wrapped. (pic 5-6)

QUAIL EGG SIU MAI

INGREDIENTS:

• 30 pcs boiled quail eggs
• 150g shrimps (chopped coarsely)
• 100g chicken mince meat
• 1 tbsp shallot oil
• ½ tbsp corn flour
• 1 tsp sesame oil
• 1 tsp chicken stock granules
• ½ tsp ground white pepper
• salt to taste
• 1 sprig spring onion (shredded)
• dumpling wrapper 30 pcs

TOPPING:  carrot (chopped finely)
GARNISHING:  garlic crisps & oil

TO PREPARE FILLING :

1. Using KHIND Multi Blender Chopper to chop, chop the chicken meat first then followed by the shrimps. (pic 1)
2. In a mixing bowl, combine shrimps, chicken meat, oil, corn flour, sesame oil, chicken stock granules and pepper together. Lastly add in spring onion and salt to taste. Keep refrigerated.

TO WRAP :

1. Place a heaped teaspoon of filling in the center of dumpling wrapper. Place the quail egg on top and press up. Top with some chopped carrots. (pic 2-3)

TO STEAM :

1. Place Chai Kueh on a greased KHIND Multi Food Steamer big pot; place lala into small steamer pot and pour over the sauce. Arrange siu mai on the steamer tray. (pic 4-5)
2. Add water into the Khind Multi Food Steamer & place in all steam pieces, select "Steam" function and set timer for 8-10 minutes. (pic 6-7)
3. When the cooking time reaches 8 minutes, open the lid and take lala out. Close the lid and continue to steam until the time is over and fully cooked. (pic 8)
4. Serve the dim sum in warm.