Skill of making bak-chang / chung

Had my first opportunity to learn how to make bak chang (Hokkien for savoury glutinous rice dumplings).

Even though you may know the theory of making it, not until you actually tried and made it yourself do you realize how much skill is required to make a perfect chang/dumpling! Of course, practise makes perfect.

What is the ‘perfect chang/dumpling’? Well for one thing, the filling must not leak out. Also the shape of it is very important – must not be too pointy but round and fat. The filling must be compact and not too lose. So may rules ya? That is why you need to make it yourself and understand the technique of wrapping a perfect dumpling. After a few, you will be more expert in making big bunches of dumplings at a fast-er pace. Erm, I'm still holding L-license status!! ha ha ha

First of all you need to prepare ahead:

1. The night before making the dumplings, soak glutinous rice, beans and dried chestnuts.

2. Prepare the bamboo leaves and hemp strings. In a large pot of hot water, boil the bamboo leaves and hemp strings for about 10 minutes. Turn fire off and let the bamboo leaves and strings soak in the same water overnight. Remove leaves and strings from water before using them.

3. Cook the fillings. The most common ingredients are glutinous rice, beans, shrimp, Chinese mushroom, dried oyster, salted egg yolks, chestnut and pork. Of course if you don't like a particular ingredient you can either omit or substitute with something else or add more of something you like.

The technique of folding the bamboo leaves requires a lot of practice and patience. Don’t know how many dumplings the expert aunties made before I finally got a nod of pass on my leaves and allowed to proceed ahead!!! For every 10 being made think I was still struggling with my 1, lolz!!

Note in the picture marked ‘A’ – length of leaf need to be folded up slightly, otherwise all the fillings will fall out!!

Note in picture marked ‘B’ – the stem of the leaf should be folded such that they end up at the back and slightly longer than the softer side leaf (without the stem).

Start filling your empty bamboo leaf cone with some rice. Spread the rice out to the sides before putting in the other fillings of your choice. Then top with more rice. Try not too be too greedy ya otherwise may have difficulty in wrapping them tightly.

Make sure you firmly compress it down before folding the excess leaves down, pinching the sides and folding the long leaf to the side (for a nicer, neater and more sturdy fold). Then tie your dumpling tightly with some hemp string (which are tied together in a bunch of 6 - 8 strings). Don’t laugh but there is also a technique of tying it up. Very important step otherwise if the string losen during the cooking process, your fillings will float out!! Try to keep the dumplings tied evenly in height for a neater presentation, i.e. not some high up and some way down. Also for more even cooking, try to wrap the dumpling size as evenly as possible.


Usually, 2 bamboo leaves are used to wrap one dumpling. However if there is a hole or tear in the leaf, you can ‘repair’ it by adding another bamboo leaf. But note that if you add too many leaves, you risk uneven cooking time.

For neater presentation, trim the excess leaves before cooking them.

Because of the long cooking time involved – the dumplings are boiled in hot water for about 4 hours or more, it would be more energy efficient if you cook them in a pressure cooker or over charcoal fire. Oh ya, don't forget to replenish the water in the pot from time to time, otherwise not only will you get a black dry pot but also blacken dumpling!!! Definitely something to avoid after all the hard working of wrapping them :-)

Tedious and long winded as this post may seem, I would like to say that I really do love a good dumpling dipped and eaten with some spicy sambal!! Btw, overnight dumpling taste better than those made on the day itself.

Now I understand why families/relatives group together to make dumpling and in big batches - more fun and with extra hands, definitely speed things up....erm, except if there are more than one head chef...ha ha, things get even more interesting!! ;)

Happy 'Zong Zi' day for those celebrating!

ps. HUGE thanks to SL's aunty for patiently teaching us the skill and art of making dumplings. A lot of time & effort is put into making dumplings, with so much 'love' no wonder they taste great!

For more information about how to wrap or recipe for bak chang, do mosey over to Jo's place.

Kitchen counter top - solid surface, granite or quartz???

Been spending a lot of time and effort mulling over the kitchen top surface. Have ruled out solid surface since it seems to scratch easily. I really prefer a tougher and fuss free counter top. I know I can get the LG type which can be re-polished but kind-na put off by the high price tag, not to mention the dust and inconvenience from repolishing it. But I must say that solid surface counter tops do look fantastic.

So I'm left with granite or engineered stone. The latter is more consistent and uniform in terms of texture (as it is man-made) compared to the former (natural stone). But been getting and reading mix reviews whether granite is more durable compared to engineered stone?? Price wise, both are comparable.

If anyone has any opinions, I would definitely appreciate it. Right now, been getting prices and comparing. Ha ha...also wouldn't mind if anyone can recommend a granite supplier at affordable price!! ;p *would be eternally grateful!!*

TIP if getting granite counter top: Like in the restaurants choosing live fish/crabs, visit the factory or showroom and pick out the granite slab that you are satisfied with before making any payment. This will avoid any arguments later, not to mention any heart aches or dissapointments.

Also I've been told that even though China granite are cheaper they are not recommended for kitchen counter tops as they are not realiable (i.e. can stain easily and more porous).

In the meantime, I will leave you with an interesting read I found here on the Top 10 countertop choices.

1. Granite Counters
Granite is the countertop material of choice when there are no other things to think about - like money. It defines elegance in a kitchen. As the use of granite becomes more widespread, the price comes down. The beauty of the stone contributes to the beauty of even the most modest kitchen.
Pros: holds up to heat; comes in a range of almost 3000 colors; looks permanent and substantial; will last a lifetime; new sealers are almost maintenance-free; 2nd highest hardness rating after diamonds; has a high value to home buyers.
Cons: expensive, but becoming more affordable; requires some maintenance; some stones absorbs stains if not sealed; knives can become dull if you cut on it; can crack if stressed or improperly installed.

2. Engineered Stone
Engineered stone is composed of 93% quartz particles. It is available in a larger range of colors than granite and has a nonporous surface that resists scratches. It's easy to maintain, without the annual sealing required by natural stone. Some brands on the market include DuPont Zodiaq®, LG Viatera®, Cambria Quartz, and Silestone®.
Pros: resistant to stain and acid; easy care.
Cons: expensive.

3. Solid Surface
Because solid surface counters are just what they're called, solid, any scratches can be sanded out. The countertops are custom-made to your specifications by companies such as Avonite, Corian, and Swanstone.
Pros: comes in a rainbow of colors and patterns; seamless; stain resistant.
Cons: vulnerable to hot pans and stains which can damage the surface; can be moderately expensive.

4. Ceramic Tile
Ceramic tile is durable and easy to clean. Add to that inexpensive and you've got a really good choice for countertops for the average home. Because it's installed a section at a time, it can be done by most resourceful homeowners.
Pros: takes hot pans; easy to clean; wide range of price, color, texture and design.
Cons: counter surface is uneven; tiles can easily chip or crack; grout lines become stained; custom-designed tiles are very expensive.

5. Laminates
Laminate counters bear trademarks such as Formica, Nevamar, and Wilsonart. They're made of plastic-coated synthetics with a smooth surface that's easy to clean. The pieces are cut to size and finished on the ends.
Pros: you can buy laminates in lots of colors; easy to maintain; durable; inexpensive.
Cons: scratches and chips are almost impossible to repair; seans show; end finishing and front edge choices can be pricey.

6. Wood or Butcher Block
Wood countertops offer a beautiful warm look and are available in a wide range of colors and finishes. Hardwoods such as maple and oak are most often used as countertop woods.
Pros: easy to clean; smooth; can be sanded and resealed as needed.
Cons: can be damaged by water and stains over time; scratches must be oiled or sealed according to manufacturer's instructions.

7. Stainless Steel Counters
For a really contemporary and industrial look for your kitchen, stainless steel is a good choice. They are heat resistant and durable. Because they're constructed to your specifications, you can have a seamless countertop.
Pros: takes hot pans; easy to clean.
Cons: Expensive; noisy; may dent; fabrication is expensive; you can't cut on it.

8. Soapstone Counters
Soapstone is generally dark gray in color and has a smooth feel. It is often seen in historic homes but is also used in modern homes as both a countertop and sink material.
Pros: rich, deep color; smooth feel; somewhat stain resistant.
Cons: requires regular maintenance with applications of mineral oil; may crack and darken over time.

9. Marble
Because of it's extremely high price tag, marble is not often seen on the countertops of whole kitchens. To get the luxurious look, use it on an island or inset at a baking center. Marble requires constant maintenance, as it easily stains. Some new sealers retard staining.
Pros: waterproof; heatproof; beautiful.
Cons: expensive; porous; stains easily unless professionally sealed; can scratch; may need resealing periodically as per manufacturer.


10. Concrete Counters
If you have countertops in unusual shapes, concrete may be a good choice, as they're often cast right in your kitchen. The high price tag may be beyond most people's budget.
Pros: heat and scratch resistant; can be color-tinted; looks exotic and unusual; new treatments eliminate cracking; additives reduce porosity; new finishes are more decorative.
Cons: mid to high range on cost due to custom work; cracking is possible; can look somewhat industrial; porous but can be sealed.

3D home planner

Software download can be found here.

Its a pretty cool tool which gives a 365 view of your room - kitchen, living or bedroom. Top and bottom view of the room also available too!!!

Definitely user friendly with drag and drop function. Can also change the colours of the cupboards/doors including door knobs etc. Only difficulty I've had so far is placing the wall cabinets. Somehow cannot stick up onto the wall, perhaps I'm asking too much??? ha ha ha

Since its a free software, its limited to featuring only Ikea products. Not that I mind because all I really want is a virtual idea or feel on how the room could look like. Plus side also is that you can plan in the comfort of your home.

So if you are renovating or planning a makeover and want a creative professional look, have a go with this fun software :)

ps. if lazy or really not sure what to do, can ask Ikea sales person to help plan for you, save the file and then go home and improve on it! Btw, there's a button which conveniently calculates the prices too. So you can immediately find out the damage on your pocket!! ha ha ;)

A month of feasting, dining and celebrations

My brother and family are back visiting so plenty of dinner gatherings, food and wines. My dad’s doctor has given him the ‘green’ light to have a small glass of wine, he has since been enjoying a glass here and there!! Yes he is recovering well slowly but steadily and even driving now. His wound is also healing very nicely (will update with a pix soon)!

Here are some food and wine porn – a month of indulging, no wonder my pants are so tight now :( ha ha

Wines

Xanadu 1999 Cabernet Sauvignon

Moss Wood 1997 Cabernet Sauvignon*, Penfolds St Henri Claret 1988
Both were good but personally liked the Moss Wood more :)

Penfolds Grange 1994, Petaluma Coonawarra 1986*, Penfolds Kalimna Bin 28 1994

The highlight was of course the Grange but somehow a little disappointing - we all expected a lot more I'd guess. We all agreed that it could probably cellar for a few more years longer. Both the Petaluma and Kalimna were good. Can't remember now which one I preferred more.

Bread

Red wine walnut bread

Ciabatta – to make bruschetta

Food

Cheese platter

One of the dinner spread

M’s bolognaise pasta

Olive penguins

Grilled vegetable salad

BBQ pork (char siew)

Dessert

Strawberry cheesecake

Vanilla pannacotta
Butter cake
Jelly

Also managed to celebrate my birthday. Ended up with too much cake as M and DH each bought one! Fortunately I had 2 happy and excited candle blowers to help me.

cake 1

cake 2

Pandan Chiffon Cake

Sometimes, for a change from the Orange Chiffon Cake, we like the pandan too.

Adapted the recipe shared by LeeLee.

100g cake flour
1 tsp baking powder
100g coconut milk blended with 6 pandan leaves and sieved
35g corn oil

5 egg yolks + 35g caster sugar + 1/4 tsp salt
5 egg whites + 50g caster sugar + 1/4 tsp cream of tartar


Method

1. Sieve dry ingredients and set aside.
2. Whisk egg yolks, sugar, salt, corn oil and coconut milk with a hand whisk. Stir in flour making sure there are no lumps.
3. Beat egg whites until flour and baking powder until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff peaks form.
4. Pour flour mixture into the rest of the egg white and mix/fold the mixture well (otherwise cake will get streakes).
5. Gently tap cake tin 2 or 3 times before baking it.
6. Bake at 175C for 45 minutes or until cooked.
7. Gently tap cake tin once or twice before inverting the baked cake to cool.

Orange Chiffon Cake

My family love this recipe shared by Florence. Its also my dad's favourite cake. Even though I've made this many times before, this is my first blog posting about this cake.

Florence's recipe

115g cake flour
3/4 tsp Baking powder
85g orange juice (warmed slightly)
finely grated zest of 1 large orange

5 egg yolks + 30g castor sugar + 1/4 tsp salt
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60g corn oil
2 tsp rum or cointreau liquor


Method

1. Sieve dry ingredients and set aside.
2. Whisk egg yolks, sugar, salt, corn oil, rum and orange juice with a hand whisk. Stir in flour making sure there are no lumps.
3. Beat egg whites until flour and baking powder until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff peaks form.
4. Mix approx. 1/3 egg white into flour mixture.
5. Pour flour mixture into the rest of the egg white and mix/fold the mixture well (otherwise cake will get unsightly streaks).
6. Gently tap cake tin 2 or 3 times before baking it.
7. Bake at 175C for 45 minutes or until cooked.
8. Gently tap cake tin once or twice before inverting the baked cake to cool.
   
   

With Blackie's help now, I managed to get this cake into the oven in 20 min (and that includes washing up)!!

MP’s Alien birthday cake

As far as I remember, I have always made MP’s birthday cake. So when MP told me he wanted a Ben10 party theme, I was a little sceptical that I could pull off such a complicated cartoon character. Must confess that I toyed with the idea of getting it catered it since it would have been much easier and probably nicer looking getting a professional to do it.

After surfing the internet for ideas, I decided that perhaps ominitrix cupcakes would be easiest for me.

It has been years since my last fumble with fondant. As you know when you don’t do something often enough, things not only get rusty but also memory fails. So had to ask for assistance and read up on how to handle fondant. Decided to use commercially bought fondant instead of making my own. Time was running out and with so many party activities planned (think I basically over planned and stretched myself a little, ha ha!!).

Omnitrix cupcake toppers.

Getting grey colour was not as difficult as getting 'black'. Had to add a lot of colouring (used chef master). I also mixed in some coffee emulco which helped a little and smelt great!!

Used corn flour when rolling out the fondant. Could have used icing sugar but was afraid it would be too sweet!

Only problem I had was trying to get rid of the excess cornflour - perhaps expert bakers could give me some advice here?

Idea was a simple one, cupcakes for the children and a small cake to share for the adults. Afterall, when it comes to eating birthday cakes, a lot of people seem to shy away and for some reason to be on a ‘diet’!!

Ta-da…..as long as Master Prince was happy with the cake, I’m happy too :)

Should have added his name but forgot the alphabet cutters and didn’t have time to get them.

This was actually Blackie’s 'opening debut' cake but don’t think I manage to do a good job (cake ended up slightly dense to me) since I wasn’t familiar with the machine. Halfway through, had to frantically pull out my trusty hand-held to help me finish mixing the cake properly. Thinking about it now, I think I used the wrong beater to start off. With the hand-held there was limited choice & function, compared to now. Ha ha

I followed Lucy's Chocolate Mint Cake. Made the cake a while back before and it turned out well (except when it counted, sigh!!). For the cupcake icing, I used equal parts of melted chocolate and condense milk. For the adult icing I use chocolate ganache so that it would not be too sweet.

Anyway, for the kids - the highlight was probably helping the birthday boy blow the candles out faster than he could!!

The Party Plan – Ben10 Theme

Master Prince's actual birthday date was smack right in the middle of exams. So we postponed his birthday celebrations one week later. If not, doubt any of his friends would be able to come to his party!! :(

Not sure how to structure this post so I'll just share the birthday party plan. Besides, like any other event, things never 100% really go to plan. Just have to go with the flow and the crowd that turn up that day!


Party theme invitation cards

Grab bags (for children to put their loot)
Mask


Omnitrix craft



Activities
Fishing - Idea is a simple one. Each child fishes out their own treat/loot.

Pin the omnitrix (black out masks for older kids)

Get the ping-pong balls onto the trays and get a prize!

Pinata


Games
Superhero
Pass parcel
Musical chairs or steps
Freeze dancing
Paper dancing
Drinking game with straw
Balloon blowing contest
Balloon bursting
Step in & out

Party bag gifts
Since I already have a piñata which will be filled with sweets, bubble gum and other treats, thought parents would appreciate less sugar-filled items.

Badges
Pencils
Rulers
Sharpener
Rubbers
Stickers
Notepad
Cute paper clips
Other smaller toys – clicker, yoyo, whistle
Homemade slime (didn’t get to do this but thought it was a good idea)

*************************************

Some thoughts.....

#1

I actually find it exciting planning a party especially for kids - its so fun. Finally realized that we do not really need to entertain a bunch of kids. They can actually entertain themselves very easily, if not even more creatively than adults. All you need is a few balloons and a playground!!! If I have to judge the success of a party by how loud the children were screaming, I think this one turned out pretty well. The noise from the playground was deafening and really had difficulty talking to other parents!!

#2

I don't think I am being anal but to avoid any misunderstanding, I really wish (out of reasonable politeness/courtesy) parents would properly note the RSVP date and also talk/communicate properly to the parent of the birthday child especially if they are coming or bringing along siblings. Was really put in a spot when two came 'unannounced' - well it seems that they did RSVP but somehow I never received any sms message or call. Being responsible adults, we should at least seek/insist on a sms response/reply back right(?) - after all it is fairly common that the sms could have gone astray, this includes voice mail messages. One or two additional friends is fine (more the merrier right?) but the main concern for the organizer is the sudden lack of party packs. Since I didn't want to nurse/store any leftovers, I only packed for the number of children that confirmed their attendance. I know that I could have probably packed aside some emergency party packs but didn't want to have the headache of keeping/disposing extras afterwards - so wasteful la.

Also, if your child is not able to go the party, it is only polite and courteous (IMHO) to let the invitor/organizer know this. Really helps the orgnizer from stressing or growing a long weary neck wondering - coming or not, coming?? No???? yes??

Haiseh- man...organizing the activities is one thing but actually trying to get RVSPs from the parents is the most difficult part!! Why-ah, so difficult meh?? *shakes head - even have to send reminders to some*

Home-made piñata

Its pretty easy to make. Guaranteed to give kids a lot of fun especially since they know the belly is filled with all kinds of sweet goodies and treats!!




Materials required
Lots of paper
A pair of scissors
Big bowl of glue##
1 big balloon
Crepe paper (colour of your choice)
*Lots of patience

Method:

1. Cut paper into small squares. Final product not affected if you happen to cut your paper in odd sizes.
   
2. Blow balloon up.
   
3. With glue, stick paper onto the balloon. Continue sticking paper covering the balloon for at least 4-5 layers.
   
4. My final pinata had 7 layers of paper in total. Erm, was a little difficult for the young tikes to break (must be the combination of paper and glue used) so finally had to get some adult muscles to make a hole. So maybe 4-5 layers should do it but it also depends on what type of paper you use!!



5. TIP: Once satisfied with the final layer, poke two holes at the top to string the piñata while paper is slightly damp. Otherwise when it dries up, it can be more difficult to make the holes.
   
6. Final layer, cut crepe paper and glue onto piñata for decoration purposes. Alternatively, can paint the exterior of the pinata.
   
7. Decorate piñata according to your party theme.

Forgot to print out the eyes so had to cut some up using free hand! Looks like wings don't they but actually suppose to be the evil eyes of Vilgax. I suppose when I used coloured paper, the eyes are no longer so 'evil and dark'!!

##Simple recipe for home-made glue (definitely save money but note can't keep so try to use up within 1-2 days).

Mix 2 tbsp of tapioca flour with 1/2 cup tepid water, stir until you get a nice even slurry liquid. Pour sufficient boiling water (depending how thick or watery you prefer), keep stirring until evenly mixed up.

The first step is very important unless you don't mind lumpy glue. Not to worry, the glue can still be used but IMHO feels nicer if can achieve a nice smooth paste.

Bentos #232 & 233

Digging out the remaining 2 bento pix in my camera, they were made a few weeks ago :(

Bento #233

Lunch bento - Rolled omellet, fish balls, ham swirl and carrot sticks with some mayonaise (in container).

Bento #232

Lunch bento - Ham and cheese sandwich with some fish balls, crackers and cheese and carrot sticks.

Been busy

Yes I am conciously aware of my blogging backlog.

Main reasons are:

1. VERY slow internet connection. All the waiting really puts a damper on blogging and also blog surfing.
2. Master Prince’s school test (which has now ended).
3. Planning Master Prince’s birthday party (which we celebrated over the weekend and will blog more about it separately).
4. Started house renovations.
5. Back to reason no. 1.

Anyway, back to renovations. After more than a decade of dreaming my own house including scouting 3 years at Homedec, all I can say is FINALLY we got MBPJ approval to start renovating the house last Friday.

The Contractor has quickly moved in to tear and hack most of the house down since its very old. What can I say, in Malaysia when you purchase a house, you basically pay for the location only. Unlike overseas such as Australia, when you purchase a pre-owned house, you generally buy a home in move-in condition.

And so we have a big stressful project now to look after for the next couple of months.

LOTS of decisions to be made – gee, what a headache especially when both of us seem to have poor colour coordination sense!! Ha ha…I suppose that is where half the ‘fun’ is!! Anyway, am so glad that we manage to agree and complete the tile selection. Phew, that was the most daunting part for me personally. Surprisingly the final decisions were made fairly quickly as we kept it to a few types of tiles only. Boring I know but since both of us have no flare in mixing colours, this is definitely the best step forward!!

In every renovation, the biggest challenge is keeping to the budget. Lots of people have warned us that we should allow at least 20-30% contingency above our initial estimated budget. We are consciously aware that we are definitely going to blow our original budget, the question now is how much more!! Oh dear, perhaps might end up with a nice empty new house since no money left for furnishing!! Lolz.

Thankfully there are a few sales going on now. Am spending a lot of time shopping around, checking prices and meeting/talking to people. Poor Master Prince hasn’t had a proper bento for quite a while since I’ve been getting him to prepare his own simple snack box and breakfast. Fortunately, he doesn’t seem to mind this task.

Other updates – there’s a few since I’ve accumulated a huge backlog, yep feeling the bloated blog-constipation!! Ha ha…

I’ll leave you with my latest beloved gadget which darling DH (on a splurge) got for me on sale at Homedec.

Introducing.....Ms 'Blackie'.

Would have loved a red one but since the colour was not available there, DH gave me a choice of grey (how boring) or black (ok, more acceptable)!! I was undecided since there were so many other colours to choose, was contemplating on a baby pink but both M and DH quickly said ‘No’. What’s wrong with pink, I thought it was sweet!!

You know, I didn’t realise Kitchen Aid generally costs more than Kenwood (kMix) – can someone tell me why is that so? A marketing strategy?? Anyway, the latest Kenwood style looks pretty slick too since it now comes in a red, silver or white top.

I’ve been a Kenwood user for a while since M owns one for years but we haven’t used it for a while as the bowl broke. Since then I’ve been using a cheap hand-held. I must admit that they are pretty good but a table mixer is very convenient especially if you like to multi-task like me!!

So far, I’m pretty satisfied with ‘Blackie’. Not complaining, just noting down some observations.

Updated:

The difference:
Kenwood KMX51 - 500W, 4.6L (available in 3 colours)
Kitchenaid KSM51 - 325W, 4.8L (variety of colours)

More on Room 18

A re-visit (a few weeks back), this time with both my boys. Mosey here for my earlier blurp.

Clear soup noodles with roast pork. The pork skin was nice and crispy.

Clear soup noodles with meatballs.



Fish congee/porridge.


DH noticed their dim sum selection and couldn't resist ordering some.

Prawn and fish paste rolled in almond slices.

Pork bun. DH said the bun was lovely but the filling could be better.

Egg tarts - BEST if eaten fresh out of the oven!