Crispy Money Bag 香脆黄金福袋

Crispy Money Bag 香脆黄金福袋. This dish symbolised wealth and prosperity as the dumpling looks like a purse filled with gold/ money. It's a prefect dish to serve during Chinese New Year. Other than festive season, this dish also make a great starter, side dish or finger food. So delish! 

I love deep frying using Song Cho IDEAL wok. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for deep frying. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environementally friendly

Ingredients: Yield 20 Money Bags

138g Prawn (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
虾 138克，清理干净，切小

50g Minced Meat 猪肉碎 50克

20pcs Spring Roll Pastry 春卷皮 20片

Some Chives 韭菜


(A) 

1/4 tsp Salt  盐 1/4 小匙

Some White Pepper 胡椒粉 少许

Some Sesame Oil 麻油 少许

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2 小匙

A few leaves of Coriander (chopped) 少许芫西碎

(B)

1/4 tsp Tapioca Flour 木薯粉 1/4小匙

1/4  tsp Sugar 糖 1/4 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 半小匙

Other options: add some diced water chestnuts. 可依自己的口味添加一些马蹄碎，增添口感。

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Add (A) into prawn, mix well and set aside.
把(A)加入虾，搅拌均匀。

2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey. 
把(B)加入猪肉碎，用筷子以一个方向搅拌至起胶。

3. Mix all (A+B) until well combined. 
把所有(A+B) 材料混合，搅拌均匀。

4. Fill up 1/4 of water in Song Cho Ideal Wok. Bring to a boil, blanch the chives. Remove from heat and rinse under cold water. Drain and set aside.
用松厨Ideal万能锅煮滚适量的水，加入韭菜烫软，然后用室温的水冲一冲，滤干，备用。

5. Spoon the meat mixture onto a piece of spring roll pastry. Wrap up. Tie up with chives.
把适量的馅料放在一片春卷皮上，包起。用韭菜绑紧。（请看上图）

6. Transfer onto a plate, repeat for the rest.
把包好的福袋放在碟子上。继续把其余的馅料包完。

7. Add some oil in Song Cho Ideal Wok, heat the oil to 170'C. Add in money bag (by batch) and deep fry till golden brown. Serve warm.
松厨Ideal 万能锅加入适量的油（冷锅下油），然后烧热油至170度，分次放入福袋，炸至金黄色即可。

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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~ Special thanks to Song Cho Singapore ~ 

Stir Fried Clam & Gnocchi Dry Curry 香炒马铃薯丸子干咖喱

Stir Fried Clam & Gnocchi Dry Curry  香炒马铃薯丸子干咖喱 - A deliciously spicy dish that combined Italian pasta, clam and local's favourite curry, all in one. Deep fried gnocchi are crisp on the outside and chewy inside. Coated with seafood curry sauce, the taste is unbelievably scrumptious! 

Gnocchi are plump little lumps of pasta made of potato and it's commonly eaten as a form of pasta dish in Italy. It's usually cooked in salted boiling water and considered cooked when they floats to the surface. The Italian usually eat it with pasta sauce as part of their staple dish. Thanks to Casa Rinaldi for sending over the sampling packs to me. :)

In this blog post, I'm sharing an interesting way to cook gnocchi. I have created a mouth watering dish that is more suitable for Asian tastebud, a fusion dish to combine our local favourite dry curry clam and gnocchi. 



Ingredients:

120g Gnocchi 

500g Clam 
(Soak in 1 litre water + 1 tbsp salt) for 2 hours. Rinse under running water, drain and set aside.)

Some oil for cooking


(A)

10g Curry Leaves

20g Shallot (thinly sliced)

1 Red Chili (thinly sliced) 

1 tbsp Seafood Curry Powder


(B)

1/2 tsp White Pepper

1/2 tsp Sugar

100ml Seafood/ Chicken Broth

1/2 tbsp Oyster Sauce 

1/2 tbsp Shao Xing Hua Tiao Wine


(C) Stir to mix well, add as needed. You may not need to add in all.

1/2 tbsp Corn Flour 

1 tbsp Water

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！  



Method:

1. Bring a pot of water to boil, add clam and stir gently. When most of the clams have opened, remove from heat and drain. Discard any unopened clams. Break off and discard the top shells of the opened clams. Set aside.

2. Heat oil in a frying pan, deep fry gnocchi till the outer layer is crisp. Set aside.

3. Heat oil in a skillet, add in (A), stir to mix well and fry till fragrant.

4. Add in (B) and clams, increase heat and bring to a boil. Reduce heat to low, simmer for 1 minute. 

6. Gradually stir in (C), when the sauce is thicken, add in gnocchi, toss to mix well and coat evenly. Remove from heat and serve right away. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Crispy Marmite Pork Belly 香脆妈蜜炸肉

In Singapore and Malaysia, Marmite is widely used for cooking pork ribs, chicken, prawns and crabs in hawker stalls and restaurants. It's especially popular in Malaysia, you can find Marmite dishes in almost every Tze Char stalls. (Tze Char 煮炒 is a term commonly used to describe a wallet friendly, home style cuisine from Chinese stalls that serves a wide variety of ala-carte dishes.)

Marmite has an intense flavour that is pungent, salty with a hint of sweetness and it works beautifully with meat dishes especially pork with fat. By adding Marmite in the marinade, it helps to reduce the 'porky smell'. It's a great way to add a deep, rich savoury quality to the recipe.

炸肉的一般做法都是用南乳腌制或客家炸肉焖香菇木耳等等。我就喜欢用妈蜜腌制。腌料加少许妈蜜除了令炸肉的味道更浓郁，也可以盖掉肥猪肉的骚味和腥味。


Crispy Marmite Pork Belly 


Ingredients: 材料
(serves 4)

280g Pork Belly 花腩肉 280克

Some cooking oil for deep frying 油 适量


(A)

2 tsp Marmite 妈蜜 2 小匙

1/2 tbsp grated Shallot 小葱头（磨碎）1/2 汤匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1 1/2 tsp Concentrated Chicken Stock 浓缩鸡汤 1 1/2 小匙

1/4 tsp White Pepper 胡椒粉 1/4 小匙

1 tsp Sesame Oil 麻油 1小匙

1/2 tsp Sugar 细砂糖 1/2 小匙


(B)

4 tbsp Self Raising Flour + 2 tbsp Rice Flour (mix to combine) 
自发粉 4 汤匙 ＋ 粘米粉 2 汤匙（混合）

Or 或

6 tbsp Tempura Flour 天妇罗炸粉 6 汤匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！  



Method: 步骤

1. Wash and dry the pork belly with kitchen towel, skin removed. You may slice it into 4pcs (about 7cm x 2cm each) or  slice it small (about 3cm x 1cm) to serve on skewer with fruits. 
将花腩肉洗净抹干，去皮。切成4片（7cm x 2cm）或切小（大概 3cm x 1cm) 。

2. Mix marinade ingredient (A) in a bowl, pour the marinade over the pork belly and mix well. Cover with cling wrap and keep in the refrigerator, marinate for 4 hours or preferably overnight.
将材料（A）混合，加入花腩肉，拌均。用保鲜纸盖好放进冰箱腌4小时或隔夜。

3. Remove the marinated pork belly from the refrigerator, let it sit on the counter for about 30 minutes, this will bring the pork belly up to room temperature. 
将花腩肉放置室温，大概30分钟。

4. Heat oil in a pan, meanwhile generously coat the pork belly with (B). When the oil temperature reaching 175'C, add in pork belly and fry until cooked. 
烧热油。将花腩肉粘上（B）。当油温达 175度，将粘了粉的花腩肉放入锅里炸至熟。炸熟后捞起，待10分钟。烧热油至200度，花腩肉回锅炸至香脆上色，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

5. Drain the pork belly on a cooling rack and let it cool for 10 minutes. Heat oil to 200'C, deep fry the pork belly until crisp and golden brown. Remove and drain the excess oil before serving. 

Serving suggestion: Slice and serve as side dish or serve on skewer with fruits. 

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Marmite Singapore and Singapore Home Cooks ~ 

Some feedback from those who have tried this recipe:

By Vernice Tan

By Vernice Tan

Delectable Churro Bites 迷你西式油条

Everyone knows what is Churro, by the look and taste. Do you know the history of Churro? Most people call it 西班牙油条 in Chinese, sounds like it's originated from Spain. Although the origin of Churro is still unclear, but I find this 'history' of Churro quite interesting...

~ The origin of churros is unclear. One theory is they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including modifying the dough for youtiao, also known as Youzagwei in southern China, for Portugal. However, they modified it by introducing a star design because they did not learn the skill of "pulling" the dough (the Chinese Emperor made it a capital crime to share knowledge with foreigners)^{[citation needed]}. As a result, churros are not "pulled" but rather extruded out through a star-shaped die.^{[1] ~ Source: Wikipedia}

Now, in this blog post, I'm going to share the deep fried version of my churros. The mini bite size churros that I customised for the young ones. I made these for my 7yo son to snack on without making much mess at home. You probably can't imagine how much cinnamon sugar my poodle had as a treat from the floor when my son eat the regular size churros. Try this idea if you have young children at home.

Look at this cute little churro, ohh dear....I want to pop it into my mouth right away! :P 

Last year (2015), I have shared the Baked Churros recipe 

>> Click here if you wish to try the baked version. 

Recipe adapted from here.

Ingredients: 

40g Unsalted Butter 无盐牛油 40克

1/2 cup Water 水 125克

1 tbsp Sugar 糖 1汤匙

Pinch of Salt 盐 少许

1 Egg (lightly beaten) 鸡蛋 1粒， 打撒

1/2 tsp Vanilla Extract 香草精 半小匙

70g Flour 面粉 70克


Cinnamon Sugar Coating: Combine all ingredients in a bowl.

1.5 tbsp Sugar 糖 1.5汤匙

1 tsp Ground Cinnamon 肉桂粉 1小匙

把糖和肉桂粉放进一个碗里，混合均匀备用。



Oil for deep frying. 食油， 适量

I use Medella Organic Coconut Cooking Oil in this recipe.  

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ 



Method: 

1. In a saucepan, heat up water, butter, sugar and salt, bring to boil. Turn off heat.
把牛油，水，糖和盐放进锅里煮滚，熄火。

2. Stir in flour. Mix well with a spatula.
加入面粉，用刮刀搅拌均匀。

3. Add in egg in 2 batches. Stir in vanilla extract. Mix well.
分2次把鸡蛋加入，要不停搅拌，加入香草精。

4. Form a sticky soft dough.
搅拌均匀。

5. Transfer the dough into a piping bag with a nozzle.
把面团放进裱花袋里。（看下图）

6. Heat up oil in a saucepan until the temperature reaches 180'C. Carefully pipe the dough over the pot of oil to a length about 2cm, use scissors to cut it off to release into the oil.
烧热油，大概180度。把面团挤出大概2cm 长，用剪刀剪断。面团会掉进热油内，小心不要烫到手。

7. Deep fry until golden brown. Transfer the cooked churros onto a lined plate/ basket, let it sit for a minute. Transfer the churros into the bowl of cinnamon sugar, roll to coat. Repeat for the rest.
炸至金黄色即可。把炸好的油条放置在吸油纸上1分钟，然后放进之前准备好的肉桂糖的碗里，撒上肉桂糖。

8. Serve right away. 即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By KH Chew 

By Rosie Wee

By Rosina Hong

By Shirlyn Tye