Recipe Malaysia

Origin of dumpling: Every year on the fifth day of the fifth month of the Chinese Lunar Calendar is the grand festival for Chinese, called Dragon Boat Festival. It is to remember our great Chinese patriotic poet, Qu Yuan. He was a China’s first known poet and a minister of the State of Chu (situated in present-day Hunan and Hubei provinces) during the Warring States Period (475 - 221 BC). He was framed up by a traitor. By then, he felt desperate about the future of his country and live is meaningless to him. So, Qu Yuan embraced a stone, committed suicide in the Milou River(in the Hunan Province of today). Upon hearing of this news, hundred of villager raced boat on spot to search his body, but failed even to find his body. Villagers were worried Qu Yuan’s body would eat by fish so kept splashed the water with their paddles and threw glutinous rice dumplings wrapped in silk into the river in order to keep the fish away from his body. This tradition custom is still kept up until to now.

Ingredients: Prepared 70 strings for bind dumpling use, 140 large dried bamboo leaves, 3 kg  glutinous rice, 70 small shitake mushrooms, around 30 cloves of garlic (roughly crushed), 20 cloves of red shallots (roughly  crushed),  350g of dried shrimp (roughly crushed), appropriate quantity of dried chilies (blended), 70 of  dried shallots and dried oysters, 35 salted duck egg yolks (1 egg yolk divide into 2),  30 of debone drumsticks (cut into appropriate size), appropriate quantity of salt,  dark thick soy sauce, light soy sauce, oyster sauce, five spice powder, chicken stock powders and pepper.

List of preparing uncooked ingredients:

1. Marinate all cut chicken meat with appropriate salt, five spice powder, dark thick soy sauce, chicken stock powders, oyster sauce and a dash of pepper.
2. Ensure all seasoning mix well with cut meats. Then keep it in fridge overnight.
3. Soak 3kg of glutinous rice for overnight.
4. Soak mushrooms with pipe water till soft. Then trim all mushrooms stalks.
5. Boil bamboo leaves until the leaves turn soft. Then clean the smooth surface of bamboo leaves with wet fabric and clean water for about 2 times.
6. Rinse and clean the dried oysters and dried shallots.

List of preparing cooked ingredients:

1. Stir fry the marinated chicken meats with 3 tablespoons of cooking oil, 3 tablespoons of crushed garlic and 2 tablespoons of crushed red shallots until half cook. Set it aside.
2. Add in 1 tablespoon of cooking again , stir fry the mushrooms with 1 tablespoon of garlic and red shallots  for a few minutes. Then set it aside.
3. This time we need to stir fry crushed dried shrimp, chilies and garlic with 1 tablespoons of cooking oil again. Stir fry until fragrant and dried shrimp body and garlic turn to brown.
4. Next thing to do is fry the glutinous  rice. Add in 4 tablespoon of cooking oil, add all crushed red shallot in, fry until fragrant. Then stir fry with 3kg of glutinous rice.
5. Add in appropriate quantity of dark thick soy sauce, light soy sauce, oyster sauce, chicken stock powder and five spice powder. Stir fry the until all the sauce is totally mixed well with glutinous rice.
6. Rice up and set it aside for later use.

How to wrap dumpling:

Step 1: Pick 2 bamboo leaves, fold it into cone shape. Forth of the 2 parallel leaves side must shorter than the back one.

Step 2: Scoop a tablespoon of ready glutinous rice into the cone.

Step 3: Add in a chicken meat, mushroom, dried oyster, dried shallot, half salted duck egg yolk and 1/2 teaspoon of fried chili shrimp.

Step 4: Fill up the top with glutinous rice. (Don’t fill too much glutinous rice til full out of the cone edge). Use hand flatten the surface.

Step 5: Fold the parallel leave down toward the cone.

Step 6: Fold the left and right side corner firmly cover the cone.

Step 7: Wrap it around to form a pyramid shape.

Step 8: Then bind it with string.

#Continue the steps to make following dumpling.

Cooking:

1. Fire up charcoal to boiling the water.
2. Then place done wrapped dumpling into a big pot and boil it for up to 2 hours until dumpling are fully cooked.

Ingredients: 4 chicken wings (cut the chicken wing joint into two parts), 1 tablespoon of Shao Xing rice wine, 6 dried shitake mushrooms (soak in water for 20 minutes and cut into halves), 2 cups of rice, 3 cloves of garlic (chopped), 1 small salt fish (cut into small pieces shapes)-optional, 2 tablespoons of oyster sauce, 3 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of chicken stock powder, 4 stalks of chye sim (cut into about 3 inches segment), 4 thin slices of ginger, 1 teaspoon of sugar, 1 teaspoon of salt and 1/2 teaspoon of white pepper powder.

Cooking Tips:
1. Mix the prepared cut chicken wings with Shao Xing rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of chicken stock powder, sugar, salt and white pepper powder. Leave to marinated in fridge for about 1 hour.
2. Clean and rinse the rice. Set it aside.
3. After 1 hour, take out marinated chickens from fridge.
4. Add in 2 tablespoons of cooking oil, stir fry the marinated chicken with mushrooms, chopped garlics, chye sim, salt fish, 2 tablespoons of oyster sauce until half cook. Dish up and set it aside.
5. Add in 1 tablespoon soy sauce, 1 tablespoon dark sauce, 2 teaspoons of cooking oil, 1 dash of salt, 2 tablespoons of chicken stock into the rice. Stir it well with the added seasoning. Spread the sliced thin ginger on top of rice too.
6. Bring it to boil over a medium heat with the lid on.
7. Reduce the heat to lower simmer after minutes.
8. Leave the rice to steam for about 15 minutes and lift up the lid a bit .
9. When the rice is nearly to cooked, spread the just fried chicken’s mix well ingredients on top of the rice. Continue steam the rice with lid on for another 10 minutes.
10. Serve it immediately.

Ingredients to prepare rice: 5 cups of rice (wash and clean the white rice, and soak in water for about 30 minutes, drain rice after that), 2 tablespoon of cooking oil, 1/2 teaspoon of chopped garlic and 1/2 teaspoon of chopped shallots.

Ingredients to prepare thunder tea soup: 500g of fried peanuts (peel off fried peanut skin), 1 cup of fried dried anchovies, 200g of mint leaves and appropriate tea leaves.

Ingredients to prepare main dishes: 600g of long bean, 600g of sio pek chye, 600g of chye sim, 600g of star gooseberry, 300g of green shallots (finely chopped), 8 pieces of bean curb (cut into small cube shape), 1 bowl of mixed chopped garlic and dried shrimp (400g).

Ingredients to prepare side dish: 2 tablespoon of chopped garlic, 500g of minced white radish, 200g of dried shrimp and 600g of fried peanuts (peel off fried peanut skin).

Cooking Tips (To prepare rice):
1. Add in 2 tablespoons of cooking oil into wok, fry chopped shallots and garlic till fragrant.
2. Then continue fry with 5 cups white rice for about 10 minutes.
3. Rice up. Put appropriate water then cook the rice.

Cooking Tips (To prepare thunder tea soup):
1. Blend all ingredients of thunder tea soup with 1 small cup of water.
2. Simply add boiling water in and with appropriate quantity of blended ingredients to ready thunder tea soup.

Cooking Tips (To prepare main dishes)
1. Deep fry the bean curb cubes over low flame until golden brown color.
2. Heat up the wok with 2 tablespoon of cooking oil. Then add in 2 tablespoon of chopped garlic and dried shrimp, stir fry green shallots with fried bean curb. When the dish almost to cook, add a dash of salt and light soy sauce. Dish up.
3. Add 2 tablespoon of cooking oil, add in 2 tablespoon of chopped garlic and dried shrimps and lightly stir fry with the chopped long beans. Stir well with a dash of salt and light soy sauce. Dish up.
4. Repeating the same procedures as mentioned in no.3 to prepare sio pek chye, star gooseberry and chye sim.

Cooking Tips (To prepare side dish)
1. To overflow excess salty from radish. It is good to soak the white radish in water for about 15 minutes before fry.
2. Add in 2 tablespoons of cooking oil, stir fry chopped garlic and shrimps with minced radish. Dish up.
3. Deep fry the shrimp until fragrant.

To serve: You can mix it serve with soup and rice or scoop portions of the accompanying main dishes and side dish as picture shown.