Month: October 2016

Golden pork dumplings 豬肉餃子

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My little boy’s school has a school fete shortly and I am running an Asian food stall for the school.

Last Sunday we had a few school families and friends over to wrap dumplings for the Asian food stall. We used up 16kg of pork mince, 6 large bunch of garlic chive, 3 large wom bok cabbages. At the end of the day we made 1,100 ‘jiaozi’ dumplings and 120 ‘siu mai’ dim sims.

In between wrapping the dumplings, we enjoyed a few bottles of sparkling wines, smoked spicy beef ribs, Vietnamese pork kebabs, some giggles and chats. We also tested our fruit of labor – pan fried dumplings (picture below).

Pan fried 'jiaozi' dumplings with garlic chive and wombok

I have learned a few new tricks for making dumplings. Our friend Michelle had kindly came over to help out and she was an expert in preparing the dumping filling.  She soaked some Sichuan red pepper corns with hot water and added the water to the filling, this will give the meat extra favors. She also stirred the mince with chopsticks one circular direction which will smooth the meat.  When she pan fried the dumplings, she added some plain flour mixed with a little water, which formed a lovely web-like base that tasted absolutely delicious.

We also added sesame oil, mirin, soys sauce to the dumpling filling. We used shop bought dumpling wrappers as 1,100 wrappers were too many to be hand made.

Making dumplings for the school fete
Making dumplings for the school fete

Looking forward to sell these lovely dumplings at the fete and raise some money for our school.

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Nutella cheese cake, layered

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Last Saturday we had a few families over for lunch. I was busy all week and didn’t have time to prepare a cake. I decided to make one of my easiest cake – layered cheese cake with Nutella hazelnut cocoa.

So simple, you don’t even need a recipe.

First, I prepared the cake mix with 2 packs of Betty Crocker vanilla cake, boosted with a cup of almond meal  and a cup of desiccated coconut to make it more dense and moist. I baked the cakes in 2 rectangle trays so the cakes were nice and flat. I then freeze the cakes overnight before I cut then into 1cm thickness slices, lengthwise.

The next day I used a mixer to combine 4 x 250g packages of Philadelphia cream cheese (at room temperature),  3-4 tablespoonful of Nutella, 4-5 tablespoonful of sugar and a dash of kumquat juice. Then I assembled the layered cake – a layer of cake, a layer of Nutella cream cheese mixture.  Then I covered the sides with more Nutella cream cheese.  I shaved some dark chocolate on top as decoration. I returned the cake to fridge for a few hours before serving.

I love this cake – easy to make, not as heavy as a cheese cake, but still moist, dense and satisfying.

Nutella cheese cake, layered

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