Jamie Oliver

forum: Food & Drink

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#2911 Wed 10 Mar 10 6:13am

AndyH

Member
Occupation Drinks Taster
From Beer Garden
Member since Sun 04 Jul 04

Re: The Silk Road

probably, she has had me slaving over the deep fat fryer whistle

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#2912 Sat 20 Mar 10 10:05am

Kiwi Kris

Forum champ
From New Zealand
Member since Sun 09 Jan 05

Re: The Silk Road

Hi Stef - just stopping-by to say, "HI"....a double celebration for you next weekend, Stef, you are going to be real BUSY & best wishes to YOU!!  kiss 

Howdy there, Andy, lovely to 'see'  big_smile you & hope you enjoy Easter also, along with, Frizz & everyone here!......take care; Kris  smile

Last edited by Kiwi Kris (Sat 20 Mar 10 10:06am)


Merry Christmas to you ALL! :-)
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#2913 Sat 20 Mar 10 6:50pm

caposcott

Member
Member since Sat 29 Nov 08

Re: The Silk Road

hey Stefanie, great recipes.
Do you by any chance know how to make Malaysian Brown Sugar cake (ma lai go)?
Its very popular with Chinese Dim Sum too.

Ive been looking for a recipe for ages.

Thanks allot.

Scott

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#2914 Sat 20 Mar 10 7:01pm

caposcott

Member
Member since Sat 29 Nov 08

Re: The Silk Road

Also do you have a recipe for chinese char siu bau dough?

thanks

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#2915 Mon 22 Mar 10 2:54am

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: The Silk Road

Hi ya Belle and my man Andy the Dandy!
Apologies Belle,I was too knackered to logon,seeing how Andy had kept me busy all week at the deep fat fryer...it was his craving for spam and creamed pea fritters you see! Dozens he must have consumed! All washed down with a pea spritzer...  puke

Hi ya Krissy babe! Great to see you on...miss you loads and thanks for the advance wishes!!!    kiss

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#2916 Mon 22 Mar 10 3:13am

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: The Silk Road

Hi Scott...welcome to the forums!

Yes, the steamed sponge cake is very popular at dim sum joints indeed and there are a couple of versions. The brown sugar version is from Malaysia and the yellow version is from Hong Kong. What makes the latter so deliciously light and airy is a liberal splash of ice-cream soda!
The Malaysian version is definitely a more-ish one with beautiful honeycomb effect rippling throughout the cake. I've added a little coconut sugar in this one for more fragrance...be sure not to overmix the batter or your cake won't have that honeycomb effect! For this reason,it is better to mix by hand rather than with a machine.
Have fun recreating this at home!

Ingredients for Starter Batter :

1-1/2 tbsp white sugar
70ml warm water
1 tspn strong yeast
150gm flour

- dissolve yeast and sugar into warm water for 10mins.
- then add in flour to form a dough and let proof for 12 hours.

Main Batter Ingredients :

starter dough from before
40gm high protein flour,sifted
1 tbsp milk powder,sifted
1 & 1/2tbsp custard powder,sifted
200gm dark brown sugar
30g finely grated coconut (palm) sugar
5 large eggs
1/2 tsp vanilla extract
150ml corn oil
1 & 1/2 tspn baking powder,sifted
3/4 tspn baking soda,sifted

Method :

Combine starter dough, flour, milk powder, custard powder, baking powder, baking soda & sugars together, mix well till just combined.
Beat in vanilla,eggs and oil until combined, then leave to proof for 2-3hours.
Pour the batter to a 8" tray and leave to rest for an hour. Finally, steam for 40 mins in a steamer or in a wok over a rack under high heat. Resist the urge to uncover the lid too many times except to check once after 20 mins if more boiling water is needed for steaming. DON'T top up steamer with cold water,it will bring down the cooking temperature.
Cool for 20 minutes then slice and eat warm. To reheat for the next day,just steam it again for a few minutes to warm through.

Scott,this is a really good char siew bao recipe from a friend of mine,you're going to need to source for Hong Kong flour though, it's what makes the bao so soft. Failing which,use 'super fine' or 'super lite' flour.
http://tasteoftime.blogspot.com/2010/02 … iling.html
Enjoy!  smile

Last edited by Stefanie (Mon 22 Mar 10 3:14am)

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#2917 Tue 23 Mar 10 9:14am

Kiwi Kris

Forum champ
From New Zealand
Member since Sun 09 Jan 05

Re: The Silk Road

Right back at ya, Steffie Girl - you're a real GEM!  big_smile  kiss 

Owe you a long e-mail, my dear & lovely to hear from you, too, thank you!....

Keep-up the awesome job, of helping everyone here at Jamie's, Stef!  thumbsup


Merry Christmas to you ALL! :-)
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#2918 Wed 31 Mar 10 9:49pm

DeniseH111

Forum champ
Occupation SAHM of 4
From USA
Member since Sun 28 Mar 10

Re: The Silk Road

I may have to do a search here but I would love the recipe for a good orange chicken recipe and general tsos recipe.  The other thing I reallly like is the soup at Ichiban (is that Japanese though?)...I always wonder what is in it that is so  yummy!

If you haven't  posted any of these before, would you mind terribly helping me with them? 

Thanks so much!

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#2919 Thu 01 Apr 10 10:35pm

SusanneH

Forum champ
From Germany
Member since Mon 13 Mar 06

Re: The Silk Road

Stef, I made your honey sesame chicken yesterday for and with my new neighbor (we have been neighbors for 10 months, but finally got round to having a girls' night). She loved it so much, she wanted the recipe and took a doggy bag for her boy friend wink
So thanks again!

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#2920 Fri 02 Apr 10 11:40am

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: The Silk Road

Hi ya Susanne....wow I'm so happy to hear that!
Sharing recipes and cooking tips over a cookout..that's the way I love to hang out with friends too....glad she enjoyed it so much...cheers!

mrgreen

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