August | 2019 | Geraldine's decadent and savoury adventure

Monthly Archives: August 2019

Pork and Shrimp Shumai

Freshly Steamed Shumai! Oh I love Shumai!

Everyone who knows me quite well would know that I love dimsum and going to dimsum restaurant will never be complete without me ordering the shumai, because shumai is one of my favourite dimsum. I have a few dimsum restaurants that I like in Singapore, but dining out every time is not really pocket friendly especially when you often have such cravings. So I better make my own, bigger portion, happier belly. hahaha 🙂

Ingredients

500g minced meat ( pork shoulder for less fat healthier version, pork belly for fattier option, well I used pork shoulder)
250g minced shrimp
3 dried shiitake and 4 dried scallop (soaked together in hot water covered – save 6g of the liquid aside) , minced when soften
10g minced shallots
1 whole egg (big)
1 pack of round wonton wrapper

Seasoning

11g sesame oil
4g salt
4g white pepper
30g oyster sauce
7g shaoxing wine
8g sugar
5g cornstarch

Topping

fish roe or tobiko ( optional)

Method

Add all the ingredients together except the wrapper , followed by all the seasoning except the 6g of liquid used from soaking the dried ingredients
Using your hand with gloves, mix and squeeze all the ingredients thoroughly. Add in the 6g of liquid from the dried ingredients, and continue mixing and squeezing until the mixture becomes pasty or sticky like. please refer to picture below
Spoon a heaping tablespoon of filling onto the centre of the wrapper, squeeze the sides up to form a cup, tucking the sides, leaving the filling exposed on the top. Level the top with a spoon. Repeat the process for the rest of the filling.
As for the topping, I prefer to top the fish egg after steaming. You may want to steam it together however the colour of the eggs will significantly lighten and the texture of it would no longer be crunchy. So it is up to your preference.
Steam the shumai for about 10 minutes high heat.
Serve with chiu chow oil

Soaking the shiitake and dried scallop in hot water
minced shrimp
minced scallop
minced shiitake
mixed all ingredients and seasoning together except the wrapper and the 6g liquid from soaking the dried ingredients
pasty texture
all wrapped up – approximately 41-42g each

Lu Rou Fan 卤肉饭

Who wouldn’t fall in love with lu rou fan? It is one of the famous dish in Taiwan, and I do not think anyone who tasted it would not love it. My children fell in love with it so much when they first tasted it several years back at one of the night market in Taipei. I can’t exactly remember which night market it was because we visited a lot of it, but I am thinking it might be Raohe. After we came back, I tried a couple of times, but I was not able to get the exact same taste of what we had, until I tried it again recently, that my children said it is the taste of what they remembered. As for me I feel that the taste is really quite close to what the original is. So here it is!

It is best to cook this dish in a slow cooker or thermal pot. So it won’t easily dry up your sauce but if you don’t have it, a covered pot or wok would do the same trick but you just have to simmer it slowly at lowest heat setting.

Ingredients

700g Pork Belly Skin On (chopped see picture below)
6 pcs Star Anise
2 clove
2 shallots chopped
4g sliced ginger
3 cinnamon sticks
3 bay leaves
3 pieces dried tangerine peel (chenpi)
10g oil
50g shaoxing wine (updated)
40g premium soy sauce
35g dark soy sauce (my dark soy sauce is thin, so if your dark soy sauce is the thick type, please adjust accordingly by putting little by little until it reaches to your desired colour)
725ml water
35g rock sugar
6 hard boiled eggs

Method

Place all of your solid spices such as ginger, star anise, cinnamon sticks, clove, bay leaves and tangerine peel in a tea bag or small cheese cloth tie up with a string. set aside.
Blanched the chopped pork belly in boiling water for 2-3 minutes, clean under tap water, drain, pat dry and set aside.
In a heated wok, add the oil, and fry some shallots. Add in the meat.
Stir fry for about 2-3 minutes – medium high heat
Add in the water, followed by soy sauce, dark soy sauce, shaoxing, spices the teabag or cheese cloth, and cloves, Stir until combined, add in the rock sugar and hard boiled egg
Bring the mixture to boil, then turn down the heat to the lowest setting, cover and let it simmer until the meat becomes very tender and the sauce slightly thicken. Stirring occasionally to prevent sticking. Simmer for about an hour – an hour and 15 minutes.
Once tender remove the spice pouch.
Served over steamed white rice.