Fried Clams with soya sauce

Fried Clams in soya sauce
400g Fresh clams
5 garlic
4 in ginger
Some scallion (onion leaves)
2 tsp starch solution
Seasoning
(Ingredient B)
1 tsp oyster sauce
1tsp abalone sauce
1 tsp shao shing wine
3 tsp light soya sauce
1 tsp sugar
1 tsp sesama oil
1 cup of water
Method
When the oil is hot, sature ginger, garlic till brown and fragant. Add clams stir and add ingredient B. Allow it to simmer and add scallion fry for a few second and add starch solution to thicken the gravy.
Note
Taste adjust as to own preference.

Chinese dumpling with meat floss

Chinese dumpling with meat floss
Ingredient
Bread flour 350gm
Cake flour 150 gm
2 scope of full cream milk
Sugar 100gm
1 1/2 tsp yeast
1 1/2 tsp shortening
1 tsp baking powder
1 tsp double raising agent
250- 270ml warm water (if needed to add or reduce)
Method
1 )Mixed all the above ingredients in a mixer for 20 minutes till become a dough.
2) Hand knead it till non sticky dough ( I knead estimated 300knead) then leave aside to proof for est 10minutes
3) Divide the dough 60-gm each .shape and add the fillings ..set aside to proof till double the size estimate 1 hour.
4) Steam dumplings for 15 minutes in a steam. Please do not open the steamer lid and let is rest for 10 minutes before opening to avoid sinking.

Curry rendang chicken Kurma

Curry Kurma Rendang Ayam berempah
1/2 chicken breast (Thigh or wings)
Ingredients to finely blended:
10 shallots
5 cloves of garlic
5 stalks lemongrass
4cm galangal
3cm fresh turmeric (or powder)
2 tsp cumin powder
2 tsp fennel powder

6 tbsp coriander powder
Seasoning
50gm Kerisik (from grated coconut)
100ml cocnut milk
Salt,sugar and chicken granules to taste

Method:
In a hot wok stir fry blended Ingredient A and coriander powder till fragrant.
Add chicken dry stir fry till really fragant then add coconut milk
then add seasoing to taste lastly add in kerisik.
Allow it to simmer till slightly dry and dish out..that’s it.