EN – 46
MIXED INGREDIENTS DUMPLINGS
Ingredients
40 g
Shrimps
150 g Minced Pork
60 g
Barbecued Pork
2
Mushrooms (soaked)
40 g
Carrot (shredded)
4
Water Chestnuts
1 stalk Chinese
Parsley (shredded)
1¼ cup Wheat Flour
1 cup Tapioca Flour
Seasonings
½ tsp Salt
½ tsp Sugar
1 tsp
Cornstarch
Pepper to taste
Wine to taste
few
Sesame Oil
SHAO MAI
Ingredients
350 g Minced Chicken
200 g Shrimps
28 to 32 pcs Wanton Wrap
Seasonings
1 tsp
Salt
½ tsp Sugar
2 tbsp Cornstarch
1 tsp
Sesame Oil
¼ tsp Chicken Powder
Pepper to taste
THAI SPICY MINCED CHICKEN (LARB MOO)
Ingredients
300 g Minced Chicken
3 to 4 pcs Peppermint Leaves
(A)
2 tbsp Crispy Roasted Rice (ground)
3 tbsp Lime Juice
2 tbsp Fish Sauce
1 tbsp Dried Chili (crushed)
½ tsp Chili Powder
(B)
2 tbsp Shallot (chopped)
few
Spring Onion (thinly sliced)
Procedure
1. Preparation -
a) Shrimps - remove shells, marinate with salt (1 tsp), then rinse
and pat dry.
b) Cut barbecued pork, mushrooms and water chestnuts into
smaller dices.
c) Dough - pour boiling water (250 to 300 ml) into wheat and tapioca
flour and blend well with a rolling pin. Then knead the dough into
rod shape on a flour board and cut dough to around 15g each.
Flatten it with a scraper into round shape.
2. Mix all the prepared ingredients with seasonings.
3. Take a flattened round pastry and fold in 1 tbsp of mixed ingredients.
Do not pleat both ends, but allow steam to escape.
4. Make 20 dumplings. Grease the two steam trays with oil and place
dumplings on two steam trays evenly. Brush dumplings with oil and
spray with water.
5. Place the one steam tray on the upper position (position 3). Place
the other steam tray with the glass tray on the lower position
(position 2) and cook using STEAM HIGH, and for 20 minutes.
Procedure
1. Remove shells from shrimps and marinate with salt (½ tsp), then
rinse and pat dry.
2. Mix treated shrimps, minced chicken with seasonings well.
Gradually add in extra cornstarch until it turns gluey.
3. Take out 2 tsp of mixed ingredients and fold into a wanton wrap.
4. Make 30 dumplings. Grease the two steam trays with oil. Place
dumplings on two steam trays evenly.
Brush dumplings with oil and spray with water.
5. Place the one steam tray on the upper position (position 3). Place
the other steam tray with the glass tray on the lower position
(position 2) and cook using STEAM HIGH, and for 20 minutes.
Procedure
1. Put the minced chicken in the casserole. Place the casserole with
the steam tray on the glass tray on the lower position (position 2),
and cook using STEAM HIGH, and for 20 minutes, then stir well.
2. Drain and add in (A), mix well together. Refill the water tank to MAX
mark and cook again using STEAM HIGH, and for 15-20 minutes.
Then add in (B) and stir well again.
3. Put the mixture on a serving plate and put the peppermint leaves on
top.
4. Serve with fresh vegetables (cabbage or string beans).
RECIPES
SRS AX1100V_eng.indd 46
2011/02/08 9:51:07
