Roast Portuguese Chicken Butterfly Style

Who doesn’t like eating a good roast chicken? The more and more I cook, I found myself cooking a lot of chickens compare to other meats, because it is so easy and quick. Cooking chicken is relatively easy, and once you’ve mastered the techniques, you can create more dishes than you can imagine. No doubt about it, for lazy person like me whom is a overworked woman will agree that the oven is probably one of the greatest invention. It enable us to roast a whole chicken without oil splashing everywhere, with enough foil you may even avoid washing the baking tray!

I’ve tried this recipe many many times, but for some reason the inside of the chicken close to the bone is still pink. This time I’ve decided to butterfly the chicken, this not only give me a quicker cooking time but the Portuguese marinated was fully absorb inside the chicken making it even more tasty. A very detail video can be find on YouTube here – How to butterfly a chicken.

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Ingredients:

1 medium size chicken

Marinade

2 tablespoons olive oil

half lime juice

3 garlic cloves, crushed

1 teaspoon chilli flakes

2 teaspoons salt

2 teaspoons ground coriander

1 teaspoon sweet paprika

1 teaspoon dried oregano

Directions:

1) First you need to butterfly the chicken by removing the back bone and breast bone, trimming off the excess fat then rinsing under the cold water. Pat dry it completely before rubbing on the marinade. A very detail video can be find on youTube here – How to butterfly a chicken.

2) Pre-heat oven to 200°C.

3) Using a mortar and pestle, mix and crush together marinade ingredients until a paste texture is form. If you do not have a mortar and pestle you can just whisk all marinades in a bowl making sure the garlic are crushed using a crusher.

4) Pour marinade evenly over the chicken and rub all over it, you can stuffed some of it underneath the skin pocket to create more flavours.

5) Place the chicken on a baking/roasting tray elevating with a roasting rack and bake for 50 mins or until cooked through, starting skin side down and turning half way through,  insert a toothpick in the thickest thigh to make sure juice runs out clear.

6) serve with your favourite salad and enjoy!

 

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crushed and mix til the marinade become a paste form

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pat try chicken completely so the skin will be nice and crispy

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rest for 5 mins before cutting

 

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Jimmy’s Butter Chicken

 

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I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve
Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

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Spices can be find in my favourite spice shop – Green Valley Spice

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Marinate the Chicken

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Add Passata and cooked til potatoes are cooked through

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Add in the cream

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or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Jimmy’s Butter Chicken

 

IMG_0779

I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
 
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve


Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

IMG_0769

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Spices can be find in my favourite spice shop – Green Valley Spice

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Marinate the Chicken

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IMG_0777

Add Passata and cooked til potatoes are cooked through

IMG_0778

Add in the cream

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Jamie Oliver Roast Chicken

 

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I’ve always wanted to try roasting a whole chicken, I bought roast chicken from Coles many times but not knowing what exactly they put in and the buttery flavour was so rich. I started to feel scare about how much fat I am consuming from eating the chicken bought outside. Ever since I’ve falling in love with all the “throw-in-the-oven recipe” I said to myself, hmmm let’s try roasting a whole chicken myself. Searching my best friend Mr. Google for an hour or so, here is the perfect recipe that I found – Jamie Oliver’s Roast Chicken.

With Christmas coming real soon, I am sure this will be a big hit recipe. Instead of frozen turkey which is abominably expensive, choosing a whole chicken instead can be a fantastic idea. I halved the original recipe because my serving size is for two. If you have more people you can choose a bigger chicken and double the ingredients portions.

Ingredients:

1 whole chicken (1kg or under) 
1 whole lemon, peel rind off then cut in quarter wedges  
1/3 block of butter softened (leave out from fridge before start cooking)
500g small potatoes     
2 bunches of fresh herbs, I choose thyme and rosemary   
1 tsp of salt and few twist of black crack pepper 
3 rashers of bacon, chopped
 
3 cloves of garlic, chopped

Directions:
1) Preheat oven to 220C.

2) Wash the chicken inside out and pat dry with some paper towels. Peel the rind off the lemon and chop it into fine bits. Add the rind and chopped bacon into the softened butter together with the chopped garlic. The butter should be soft so it is squishy but not melted to a liquid.

3) Picked some leafs from the fresh herbs and add in to the butter mixture together with the salt and pepper.

4) Carefully, with the chicken cavity facing you, peel the skin of the chicken away from the flesh without tearing it. You should feel a pocket form between the skin and the flesh. Using your hands, pick up some of the butter mixture and stuff it into the pocket you just created. Repeat on the other side.

5) Slice the lemon wedges and remaining herbs into the chicken cavity. You can tie the legs together at this point, or just leave them.

6) Place the chicken in the hot oven with the potato underneath and leave it for 25 minutes.

7) After 25 minutes, remove the chicken from the oven. You will notice that the butter has melted into the tray and the skin is starting to brown. With a pair of tongs or chopsticks, lift the chicken and quickly toss the potatoes in the butter. Then, place the chicken back onto the potatoes and return to oven for another 20 mins or so depending on the size of the chicken.

8 )  To test the chicken is done, stick a tester or knife into the drumstick or breast area of the chicken and see the juice that runs out is clear, if its red, leave it for a while longer.

9) When its done, remove and let the chicken rest for 10 minutes before serving.

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Mr. chicken, here I come…

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Massage ingredient for rubbing the baby

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Carefully tear off the skin above the cavity, creating a pocket and massage the chicken all over with the butter mixture using your fingers

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Sprinkle few of the herbs piece with the potato and ready to be bake in the oven

 

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My labour day long weekend, Central Coast

 

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Well the long weekend is over, and we survived the day light saving for a lost of an hour. Now its time for the lazy me to post about what I’ve done during those 3 precious days. We have absconded city limits and head up the north to Central Coast, we were originally going to fit in a few recreational activities that the extra day affords but due to the stupid weather AGAIN we stayed inside my friend house most of the time and cooked.

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Thanks to Esther for lending out her luxury home, especially her kitchen where 4 people can fit in at once to cook different things. OK readers, here are more pics for the curious one.

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After we offloaded our bags and luggage, we drove out to the biggest Westfield in town. I was amazed by the size of this shopping centre it is double the size of QVB in Sydney. But I felt like a foreigner because we were the only Asians in the mall…

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Mad Mex in Central Coast

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Cool lights made out of Corona bottle

Wanted to try some Central Coast local restaurant but could only see franchise that Sydney also has. So, we opted for Mad Mex. Some background info here, Mad Mex serves gourmet Baja style Mexican food that’s healthy, hearty and the only thing it’s heavy on is flavour. The first store opened in Sydney and expanded to Melbourne and Brisbane.

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Chicken Burrito – soft flour tortilla with black beans, rice, cheese, lettuce & sour cream.

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Yellow corn crispy tacos – crispy yellow taco with black beans, cheese, lettuce & sour cream

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Beef quesadilla – grilled and sliced tortilla with cheese filling and served with salsa & sour cream

On the way back home for some relaxing DVD and indoor games, we saw this sign…

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How can we resist not to get one, occasionally we will see 99cents/kg watermelon in Woolworth but what’s more exciting than getting a whole! Although it wasn’t the seedless one but skin was really thin and extremely juicy & sweet..awww! I love watermelon!!

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We got back home, cut our watermelon and put them in fridge for cooling. What other indoor activities can we play now? Esther suddenly took out her Mah Jong table and I think it is time to teach our two ABC boys to learn how to play this Chinese ancient game. Mah Jong is a traditional Chinese tile game with many variations. An ancient game widely play by Chinese and Japanese. More info here.

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For dinner, we decided to go for a quick and easy steam boat. For the stock I have use chicken stock along with some Chinese herbs and corn.

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On Sunday we drove to The Entrance, since the Entrance has now been internationally recognised as “The Pelican Capital of Australia” and we want to be part of it. Before feeding the Pelican we decided to feed ourselves first with a nice lunch. We stumbled cross MOJO’s cafe which is just behind where the Pelican Pavilion foreshore is. The staffs here are local residents, they are really nice and friendly.

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Spicy Chicken Turkish – Lightly spiced chicken, roasted red capsicum, avocado & cheese, $10.90

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Mojo club burger & Fries, $16.90

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Fish & Chips – Beer battered or grilled fish fillets served with fries, salad and homemade tartare sauce, $16.90

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Seafood platter for one – Lightly battered fish, grilled fish, fresh prawn, mussels, calamari, salt & pepper squid, smoked salmon, fries & salad, $28.90

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Hot Chocolate

I am really happy with the food here, portion are generous and tasty. The seafood platter was HUGE and enough to share between two people. All ingredients are fresh and made to order.

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Carrot cake by Rain, extra sultana and walnuts

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Vegetables soup with parsley

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Chicken bake pasta with parmesan cheese

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Fresh garlic breads

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oops… guess who cleaned up the mess?

More cooking continue after we got home, Rain made a carrot cake, I made a vegetables soup and pasta baked chicken, JC baked some fresh garlic breads. It was the first time I made a pasta bake chicken, if you are a cheese lover I think you will like it. I will post the recipe in another post. I had such a relaxing and good time in Central Coast, when is the next long weekend?

Italian Chicken Casserole

 

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When it is cold and windy outside, a hot hearty casserole is just the thing to warm me up on a cold weekend. K-mart on sale, a heavy duty cast iron casserole has reduced down to $35, how can I resist? I’ve always wanted to get a casserole dish as it is so easy and convenience to make a casserole, all you do is chop and bake. I have found a very easy Italian Chicken recipe on Campbell’s Real stock recipe website http://www.campbellskitchen.com.au/recipes.aspx But of course, I have input some of my own creativity into the original recipe with a little bit extra ingredient.

Ingredients:

1 tsp oil    
1 tsp butter  
3 anchovies from can, chopped    
2 cloves of garlic, chopped     
2 medium potatoes, chopped    
2 zucchini, chopped 
1 carrot, chopped    
1 onion, sliced 
2 stalks of thyme
1/4 cup plain flour
500 ml pack Campbell’s real Stock – Chicken  
4 tsp tomato paste
2 tsp dried Italian herbs

Directions:

1) Preheat oven to 220ºC. Heat oil and butter in a large flameproof, ovenproof casserole dish over high heat. Add chicken & cook until well browned on all sides.

2) Add anchovies, thyme, onion, garlic, potato, zucchini & carrot. Cook for 2 mins.

3)  In a bowl, combine flour with stock until evenly mixed, making sure there is no flour lumps. Stir in tomato paste & herbs then pour over chicken. Bring to the boil, stirring regularly. Cover & bake, for 30 – 40 mins or until chicken is cooked through.  Serve with rice, pasta or mash. Garnish with coriander.

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All ready to go !

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Brown the chicken drum sticks on all sides

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Bake for 30 – 40 mins

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

Italian Chicken Casserole

 

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DSC00446

When it is cold and windy outside, a hot hearty casserole is just the thing to warm me up on a cold weekend. K-mart on sale, a heavy duty cast iron casserole has reduced down to $35, how can I resist? I’ve always wanted to get a casserole dish as it is so easy and convenience to make a casserole, all you do is chop and bake. I have found a very easy Italian Chicken recipe on Campbell’s Real stock recipe website http://www.campbellskitchen.com.au/recipes.aspx But of course, I have input some of my own creativity into the original recipe with a little bit extra ingredient.

Ingredients:

1 tsp oil    
1 tsp butter  
3 anchovies from can, chopped    
2 cloves of garlic, chopped     
2 medium potatoes, chopped    
2 zucchini, chopped 
1 carrot, chopped    
1 onion, sliced 
2 stalks of thyme
1/4 cup plain flour
500 ml pack Campbell’s real Stock – Chicken  
4 tsp tomato paste
2 tsp dried Italian herbs

Directions:

1) Preheat oven to 220ºC. Heat oil and butter in a large flameproof, ovenproof casserole dish over high heat. Add chicken & cook until well browned on all sides.

2) Add anchovies, thyme, onion, garlic, potato, zucchini & carrot. Cook for 2 mins.

3)  In a bowl, combine flour with stock until evenly mixed, making sure there is no flour lumps. Stir in tomato paste & herbs then pour over chicken. Bring to the boil, stirring regularly. Cover & bake, for 30 – 40 mins or until chicken is cooked through.  Serve with rice, pasta or mash. Garnish with coriander.

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All ready to go !

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Brown the chicken drum sticks on all sides

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Bake for 30 – 40 mins

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Chicken’s Dumplings (Variation to Adam’s Master Chef Chicken green tea dumplings recipe)

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Dumplings are a part of almost all cuisines in world. From making the fillings, wrapping to cooking them, there are tips for every steps to make it work. From reading this recipe you can learn all of the essential tips to easy yet yummy dumplings. The original recipe is from Adam Liaw in Master Chef, he certainly inspired me in making these dumplings. Usually I will use pork mince but this time I have adapted his recipe with a little bit of my own creations.

Ingredients (Fillings):

1 pack of 32 dumplings skins (round shape)   
400g chicken thigh mince 
2 garlic cloves, finely chopped   
1 tsp of ginger, finely chopped    
1 tbs of finely chopped spring onion    
1 tbs fresh chives, finely chopped   
1/2 Spanish onion, finely diced   
3 stalks of coriander (including stems), finely chopped 
4 Chinese mushroom, diced (soak in water until soft, reserve mushroom water)
Little bit white ground pepper 
1 tbs corn starch  
1 tbs sesame oil

Ingredients (Marinate meat):

2.5 tbs soy sauce    
1 tbs fish sauce  
1 tsp white vinegar   
1 tsp chicken powder    
1 tbs Japanese mirin     
2 tbs shaoxing wine   
1.5 tbs sugar   
3 tbs of mushroom water (reserved earlier) 
a pinch of salt

Directions:

1) For the filling, combine chicken mince with onion, garlic, ginger, mushroom and ground white pepper.

2) On a separate bowl, combine all marinate meat ingredients and mix well until sugar dissolved.

3) Gradually add in the marinate mixture to the chicken mince mixture. Use a spoon to mix well after each addition and only until you see the meat absolve all the water before you can add the next lot. (you should feel the meat started to become like a paste and more sticky as you mix them)

4) Mix in the chives, spring onion and coriander.

5) Slowly and evenly add in the corn starch and mix well with a spoon until the chicken mixture is now sticky and paste alike.

6) Set aside for 5 minutes then add sesame oil and mix well. Leave in the fridge for marinated for at least 1 hour or over night for best result.

Cooking Directions:

1) To pan fry the fresh dumplings firstly heat a flat fry pan on medium heat coating with about 2 – 3 tbs of oil depends how many dumplings you are frying. Because it is crucial to have enough oil to form a crust at the bottle of the dumplings.

2) Prepare a lid that is about the same size as your frying pan and leave aside for use in just a minute. (you will understand how important to have that handy in a sec)

3) Until the oil is hot, line all dumplings in the frying pan with the smooth side down, once the dumplings are over the heat, cook for around 2-3 minutes. Picking up the top of the dumplings with chopsticks or your hand to check if a light golden brown crust has been form on the bottom, cook for further 1 minute until your desire crisps level.

4) Pour about 1.5cm of water on the pan and quickly cover with a lid (the oil will splashes everywhere when the water is added hence why I asked to have (2) prepared early.)

5) Once the water cooks off and no more water crackling sound open the lid, flip the dumplings over and cook for further 3 minutes. (if you feel the skin is not cooked repeat step (4) but with less water)

6) Plate them nicely and set aside for 3-5 minutes before serving. (firstly stop the risk of burning your month, 2nd the bottom will become crispy after the cool off time)

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I am a cutting and chopping machine…

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Combine all marinate meat ingredients and mix well

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Place the dumpling skins flat on your hand

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Place a small spoonful of filling in the middle. Be careful not to put too much as it will leek out during the folding process

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brush water or egg wash around the edge of the skin and fold diagonally

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pinching the middle but do not stick together the edges, use your middle finger and form a fold from outside to inside. Make a total of 4 folds including the left side. Noted there is a side remain as no-fold side.

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placing the dumpling on your left hand and make a curve shape with the arc of your inner right thumb

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pan frying raw dumplings taste much better than the frozen one

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cook for around 2-3 minutes until a light golden brown crust has been form on the bottom

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important step to partly steam and pan fry the dumplings to make sure the meat inside are fully cooked.

Chicken’s Dumplings (Variation to Adam’s Master Chef Chicken green tea dumplings recipe)

Various 001

IMG_0739

Dumplings are a part of almost all cuisines in world. From making the fillings, wrapping to cooking them, there are tips for every steps to make it work. From reading this recipe you can learn all of the essential tips to easy yet yummy dumplings. The original recipe is from Adam Liaw in Master Chef, he certainly inspired me in making these dumplings. Usually I will use pork mince but this time I have adapted his recipe with a little bit of my own creations.

Ingredients (Fillings):

1 pack of 32 dumplings skins (round shape)   
400g chicken thigh mince 
2 garlic cloves, finely chopped   
1 tsp of ginger, finely chopped    
1 tbs of finely chopped spring onion    
1 tbs fresh chives, finely chopped   
1/2 Spanish onion, finely diced   
3 stalks of coriander (including stems), finely chopped 
4 Chinese mushroom, diced (soak in water until soft, reserve mushroom water)
Little bit white ground pepper 
1 tbs corn starch  
1 tbs sesame oil

Ingredients (Marinate meat):

2.5 tbs soy sauce    
1 tbs fish sauce  
1 tsp white vinegar   
1 tsp chicken powder    
1 tbs Japanese mirin     
2 tbs shaoxing wine   
1.5 tbs sugar   
3 tbs of mushroom water (reserved earlier) 
a pinch of salt

Directions:

1) For the filling, combine chicken mince with onion, garlic, ginger, mushroom and ground white pepper.

2) On a separate bowl, combine all marinate meat ingredients and mix well until sugar dissolved.

3) Gradually add in the marinate mixture to the chicken mince mixture. Use a spoon to mix well after each addition and only until you see the meat absolve all the water before you can add the next lot. (you should feel the meat started to become like a paste and more sticky as you mix them)

4) Mix in the chives, spring onion and coriander.

5) Slowly and evenly add in the corn starch and mix well with a spoon until the chicken mixture is now sticky and paste alike.

6) Set aside for 5 minutes then add sesame oil and mix well. Leave in the fridge for marinated for at least 1 hour or over night for best result.

Cooking Directions:

1) To pan fry the fresh dumplings firstly heat a flat fry pan on medium heat coating with about 2 – 3 tbs of oil depends how many dumplings you are frying. Because it is crucial to have enough oil to form a crust at the bottle of the dumplings.

2) Prepare a lid that is about the same size as your frying pan and leave aside for use in just a minute. (you will understand how important to have that handy in a sec)

3) Until the oil is hot, line all dumplings in the frying pan with the smooth side down, once the dumplings are over the heat, cook for around 2-3 minutes. Picking up the top of the dumplings with chopsticks or your hand to check if a light golden brown crust has been form on the bottom, cook for further 1 minute until your desire crisps level.

4) Pour about 1.5cm of water on the pan and quickly cover with a lid (the oil will splashes everywhere when the water is added hence why I asked to have (2) prepared early.)

5) Once the water cooks off and no more water crackling sound open the lid, flip the dumplings over and cook for further 3 minutes. (if you feel the skin is not cooked repeat step (4) but with less water)

6) Plate them nicely and set aside for 3-5 minutes before serving. (firstly stop the risk of burning your month, 2nd the bottom will become crispy after the cool off time)

IMG_0701

I am a cutting and chopping machine…

IMG_0704

Combine all marinate meat ingredients and mix well

DSC00384

Place the dumpling skins flat on your hand

DSC00386 

Place a small spoonful of filling in the middle. Be careful not to put too much as it will leek out during the folding process

DSC00387

brush water or egg wash around the edge of the skin and fold diagonally

DSC00388

pinching the middle but do not stick together the edges, use your middle finger and form a fold from outside to inside. Make a total of 4 folds including the left side. Noted there is a side remain as no-fold side.

DSC00383

placing the dumpling on your left hand and make a curve shape with the arc of your inner right thumb

IMG_0705

pan frying raw dumplings taste much better than the frozen one

DSC00390

cook for around 2-3 minutes until a light golden brown crust has been form on the bottom

IMG_0707

important step to partly steam and pan fry the dumplings to make sure the meat inside are fully cooked.