Hakka ’Ho Po‘ Chives Rice Dumpling 客家河婆韭菜粄

OMG..... FINALLY !!! Finally, I've found it ! The exact dumpling skin texture I've been craving for. Thanks whoever it is from the Chinese site , sharing this wonderful recipe without name or blog. The process isn't as easy as I thought to handle compare to the two dumplings I made earlier. It was sticky. There's no wheat starch needed on this recipe, therefore, the skin turns out less chewy but soft. And this is just the right one !

Ingredients for Rice dough :
(A)
240gm rice flour (粘米粉)
35gm glutinous rice flour (糯米粉）
480ml boiling water

(B)
90gm Tapioca flour （薯粉）
2 TB cooking oil

* Extra oil for coating
* 1/2 cup Toasted sesame seeds

Chives Filling : Please refer here and double the ingredients for this recipe. Best to prepare the filling an hour before used.

Method :
(1) combine ingredients (A) into a big mixing bowl and stir till well.
(2) next, add in ingredients (B) in few batches and knead till smooth then rest for 10 minutes before used.
(3) for further folding instructions, kindly refer here.
(4) finally, steamed at preheated steamer for 10 minutes. And garnished with toasted sesame seed before serving.

I'm using silicon sheet for the bottom layer. Just make some holes with the hole puncher. The sheet is reuseable as many times as you like. Simply hassle free.

However, its all worth it. I am so glad I tried this out. I know its good cause I can read through hubby's face. haha..... I'll give this 9.9/10. Hope you guys will love it too ! Enjoy & have a fabulous week ahead everyone.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

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Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

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