Chicken Shu Mai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than the” Main Land- China”
Ingredients for making the Chicken Siu-mai
1/2 lb boneless and skinless chicken thigh, ground
8 peeled and de veined medium shrimp, diced into small pieces
2 black fungus, soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
1/2 tbsp finely chopped fresh ginger
1/2 tbsp finely chopped scallion, white part only
1/4 tsp sesame oil
3 pinches black pepper
1/2 tsp light soy sauce
1/2 tbsp cornstarch
1 pinch salt
wonton wrapper
green peas and tobiko, fish roes, for garnishing (Optional)
Method of making the Chicken Siu-mai
Using a mini food processor, ground the chicken but make sure that it’s corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve steaming hot with choice of sauce of your choice e.g sweet chilly sauce or fermented light soy sauce.
Personnel favorite with full of Proteins and Nutrition
Chicken Shu Mai (Siu Mai) – Popular dimsum (Dimsum literally means “Touch to heart” recipe which can be made at home easily and shu mai that is easy to make bursting with freshness. … My brunch this morning
⅛ teaspoon baking soda½ cup water or 125 ml water or add as required
3 tablespoon khoya (mawa or dried evaporated milk solids) or about 50 grams khoya or 3 tablespoon whole milk powder
3 tablespoon curd (yogurt)
3 tablespoon ghee (clarified butter) for frying
for sugar syrup
½ cup sugar
¼ cup water
for rabdi
1.25 litres milk
2.5 to 3 tbsp sugar
5 to 6 green cardamoms
½ tsp cardamom powder
2 pinches of saffron strands
1 tsp rose water or kewra water
2 tbsp almonds – blanched and sliced
2 tbsp pistachios – blanched and sliced
Method of making the malpua
In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or 1/3 tsp cardamom powder. Mix the dry ingredients well.
Add 3 tbsp khoya and 3 tbsp curd/yogurt. Please use fresh yogurt. Instead of khoya you can also use milk powder.
Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
Allow the batter to rest for 30 minutes.
Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.
Making of sugar syrup
Also heat 1/2 cup sugar and 1/4 cup water. On a low flame simmer this mixture. Also stir well so that the sugar melts.
You need to have a 1/2 inch string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies than just make a sticky syrup. The sugar needs to be kept warm. For this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. Meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.
Making of malpua
Heat ghee in a pan or griddle.
When the ghee is heating up add 3 pinches soda or 1/8 tsp baking soda to the malpua batter.and mix well.
Reduce the flame, take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua depending on the size of the pan.
Fry on a low to medium heat till crisp and golden flipping the malpua a couple of times.
Drain them on paper towels to remove excess oil.
Soaking malpua to sugar syrup
Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.
Immediately remove them and place them in a serving tray or plate. Prepare all malpua this way and coat them with the sugar syrup.
Pour some rabri on top. Garnish with the chopped almonds and pistachios. Serve the malpua with rabdi hot. You can also just serve them coated with the sugar syrup and garnished with the dry fruits.
Making rabri to serve with malpua
In a broad thick bottomed pan or sauce pan or a kadai take 1.25 litres of full fat whole milk and bring it first to boil.
Lower the flame and continue to simmer the milk. Stir at intervals.
Bring the clotted cream/malai which forms on top of the milk to the sides of the pan. Also keep on scraping the dried milk from the sides and add them back to the milk.
Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
Keep on simmering, stirring, removing the clotted cream and scraping.
Switch off when the milk has reduced and become thickened.
Add sugar. Stir well so that the sugar dissolves.
Next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
It will take about 1 hour for the milk to thicken on a low flame.
Remove the rabri in a bowl and serve it later with the malpua. Refrigerate if not using it immediately. The combo of malpua rabdi taste good and is liked by many people. Its best and recommended to have malpua with rabdi hot to get the actual taste of it.
some are serving it to make sandwich out of it, its up to you how you want to serve it, you can garnished it with some crushed or whole nuts as well.
Please Note there are so many different version as well, please have a look and choose one which suits your palate
For a low fat version, you can also cook the malpua like pancakes by just adding a bit of oil or ghee.
Sugar can be added to the batter and you can make sweet malpua. This way you don’t need to make sugar syrup or rabdi.
Whole wheat flour can be substituted. You need to add some more water if using whole wheat flour. Please seive the whole wheat flour before making the batter.
You can also fry them in oil instead of ghee.
If you are not in a hurry, then allow the malpua batter to ferment for 6 to 7 hours. If you ferment the batter then you don’t need to add baking soda.
Fruits like mashed bananas or applesauce or mango pulp can also be added to the batter.
10-12 medium shrimp (approx.. ½ lb.) peeled and de veined
1-2 Tbsp lime juice (according to taste)
1 cup fresh cilantro, chopped
Jasmine rice, cooked (optional)
sriracha sauce (optional- to taste)
Method for making the Tom kha Goong
In a large pot or Dutch oven add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 mins.
Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.). Add shrimp, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
Can be served as a soup or over jasmine rice for a heartier meal option.
you should be able to find fish sauce at well stocked grocery stores, fish sauce is the only seasoning for this authentic devil cuisine.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, sake, mirin, brown sugar, rice vinegar, sesame oil, ginger, garlic.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
Serve warm garnished with green spring onions and sesame seeds if desired.along with sticky rice.
Please Note
Boil the water in a pot then add the rice till its done/cooked retain the water inside and keep a side covered with a lid, so that remaining water will be absorbed in the rice.served hot with teriyaki chicken Gari/or any exotic green vegetables as an a side dish with this heavenly creation.
1 1/2 ounces minced scallions or Chinese chives (about 2 scallions)
2 tsp minced fresh garlic (about 2 medium cloves)
2 tsp Shaoxing wine or dry sherry
40 thin square wonton wrappers
For the Sauce
4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
2 tsp Sichuan peppercorns
1/4 cup vegetable or canola oil
1 tbsp roasted sesame oil
3 tbsp Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar and 1 tbsp balsamic vinegar)
2 tbsp soy sauce
1 tbsp sugar
1 tbsp minced fresh garlic (about 3 medium cloves)
1 tbsp toasted sesame seeds
To Cook and Serve
2 tbsp lightly crushed roasted peanuts (optional)
2 tbsp minced fresh cilantro leaves and fine stems
Method of making the Dumplings
1. For the Dumplings: Combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead and turn with clean hands until the mixture is homogeneous and starting to feel tacky/sticky, about 1 minute. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.
2. Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumplings filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumplings wrappers covered in plastic wrap.
3. To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
4. Carefully fold one tip of the dumplings wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal, Transfer finished dumplings to the parchment lined baking sheet.
5. For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it’s about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.
6. Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.
7. Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).
8. To Cook and Serve: Bring a large pot of water to a boil. Add 12 to 16 dumplings and cook until they are completely cooked through, about 4 minutes. Drain dumplings and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve hot. enjoy this magically hot and numbing dumplings full of aromatic and Sichuan flavor.
1. Bring the stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes. All the water should be absorbed. Fluff the rice with fork.
2. Mix together the rice and all the other filling ingredients in a large bowl, tossing thoroughly with a spoon.
3. Rinse the grape leaves. Spread the grape leaves out and spoon 1 ½ tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in.
4. Take three 5-inch-long chives and dip briefly in boiling water to make them more pliable. Tie them around each stuffed grape leaf.
5. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350° F. Serve warm or cold as an accompaniment with other main dishes.
250gms butternut squash, chopped into small chunks
2 tbsp Olive oil or rapeseed oil
120gms pack thin-stemmed broccoli, cut into small pieces
250gms pouch cooked quinoa
small handful coriander, leaves picked and chopped
small handful mint, leaves picked and chopped
4 spring onions, finely sliced on an angle
50gms pomegranate seeds
20gms pistachios, roughly chopped
1 small ripe avocado
juice ½ Lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
For the dressing
1 tbsp tahini sauce
½ small ripe avocado , stoned, peeled and roughly chopped
small handful coriander, leaves picked
small handful mint, leaves picked
zest and juice ½ lemon
2 tsp honey or maple syrup
Method of making the Salad
Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
Garnished with assorted bell peppers and mint sprigs, just for plating made the squash net to make it more appealing.
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Making of Bearnaise Sauce
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice,
Potato mash
200g peeled potatoes
½ cup cup sour cream
75g butter
Sea salt
50g baby spinach leaves, picked
30 gms button mushrooms
Method of making the Salmon
In a heavy bottomed pan drizzle olive oil along with fresh herbs and seared the salmon fillet until it becomes crisp and get into the flavor. Line a baking tray with baking paper and place on the fish, using a spoon, Drizzle with the remaining oil and bake for 10-15 minutes or until the crust is golden and the fish cooked.
For the mash, place the potatoes in a saucepan of salted water and bring to the boil, reduce to a simmer and cook until tender, drain. Mash the potatoes in the saucepan over a low heat, add the sour cream and butter and season with salt and pepper. Set aside. Heat an oiled saucepan over a medium heat, add the spinach & mushrooms toss to wilt with olive oil and season with salt and pepper.
To serve, place a ring mould on a serving plate, spoon in the mash then carefully remove the mould. Top with the wilted spinach, then salmon and drizzle over the bearnaise sauce.
Please note
Please have a look on the bearnaise recipes, you can prepare the sauce in advance and use as required. enjoy this fabulous dish with your love ones.
Ingredients for making the Grilled Chicken with sherry shallots
1 tbsp olive oil
1 to 2 shallots, thinly sliced to yield a heaping 1/4 cup
kosher salt and pepper to taste
1 pcs chicken breast
2 to 3 Roma tomatoes, diced to yield 1 cup
1 tbsp Dijon mustard
2/3 cup Sherry, such as Harvey’s Bristol Cream, or white wine
1/3 cup sherry vinegar
20 gms assorted bell peppers
100 gms beet mash (optional)
2 cups water
Method of making the grilled chicken with sherry shallots
Preheat the oven to 400° F. In a large skillet over high heat, heat the oil until it shimmers. Add the shallots and immediately reduce the heat to medium. Add a pinch of salt, and sauté until the shallots are soft and translucent, about 5 minutes.
Meanwhile, place the chicken in a large bowl. Pat dry. Season all over with salt and pepper.
Add the tomatoes to the pan and cook for 1 minute. Add the mustard and cook for 30 seconds, stirring to incorporate it. Add the sherry, sherry vinegar, and water and bring to a simmer. Transfer the chicken pieces to the pan skin side up. Transfer pan to the oven and roast for 40 to 50 minutes or until the skin is evenly golden brown.
Remove pan from the oven, and transfer chicken to a plate to rest. Pour juices from the pan into a large bowl or large liquid measure. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove fat. Taste juices. Adjust with salt or pepper. Return juices and chicken to the pan. Bring to a gentle simmer. Serve chicken with plenty of juices pooling all around.
served hot glazed with sherry shallots and veggies of your choice along with any kind of potato mash.
5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
Flaky sea salt
100 gms red yellow bell peppers
1 tsp dry herbs
100 gms mozzarella cheese
10 gms jalapeno peppers
10 gms black and green olives
Method of making the Focaccia Bread
Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
Drizzle 2 Tbsp. oil over a 18×13″ sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax.
Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5–10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24.
Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450°.
Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt.
Bake focaccia until surface is deep golden brown all over, 25–35 minutes.
Then add all the above listed ingredients bell peppers and herbs to make it more rich and flavorful, bake it for another 5 to 10 minutes until all the ingredients and cheese merge into it.
Let cool in pan for 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired.
Chefs Nectar 