When we go out to dim sum, we always look for the cart carrying the “char siu sou”, or char siu pillow puffs. They are so enticing, with a delightfully flaky crust and savory filling. Annie got a hold of a recipe to make these at home.
Finely diced char siew fried with shallots and seasoned with oyster sauce, dark soy sauce, sugar, sesame oil and thickened with flour and water.
Make a pastry dough. Flatten them into squares and spoon a little filling in the center. Fold the dough over and press closed with the back of a fork. Brush with egg wash and bake.
Not quite restaurant dim sum quality, but tasty nonetheless. We’ll have to do this again and perfect the recipe.
We had some fresh bamboo shoot in the fridge that was yearning to be used. We also had some green beans going as well as more char siu. So we cut them all up and stir-fried them together. Garnished with fried shallots.
Just a bit of “Musgovian” (or “simply hantam,” as Annie would say) cooking. She’s very good at this kind of cuisine.
Season a cod fish steak with salt and white pepper. Place in a shallow dish and place the dish in a bamboo steamer over a wok. Steam until the fish flakes easily with a fork.
Fry up some chopped garlic until brown and crispy. Make a sauce from soy sauce and sesame oil. Mince up some cilantro and green onions. Remove the dish from the steamer, sprinkle with fried chopped garlic, drizzle on the sauce, then garnish with the cilantro and green onions.
Annie cooked this wonderfully rich and flavorful chicken jook the other day. Besides boiling chicken for stock, she also used dried scallops for extra flavor. Short grain rice was used instead of our normal jasmine rice, for added body. Finally, a couple of century eggs were chopped and added to the dish before serving.
