Many people are getting into baking during this coronavirus lockdown period and since they have more time on their hands and restaurants are closed.
Baking is also one of the fun activities to do with your family.
- 8 cups cake flour
- 1 tsp salt
- 2 Tbs sugar
- 4 Tbs margarine (optional)
- 20g instant yeast
- 500-600 ml lukewarm water
- In a large bowl, mix all dry ingredients together and rub the margarine into the flour,
- In a separate cup mix a little warm water and yeast and leave for few minutes to foam,
- Add the yeast mixture into the flour mixture and the rest of the water slowly and knead the dough well until elastic and smooth,
- Place the dough on a lightly floured bowl, cover with greased plastic wrap and rest until it doubles in size, it doesn’t matter how long it rests, just as long as it doubles in size because temperatures in winter vary.
- Place dough in a greased enamel dish and steam in a large pot of boiling water with a lid on for 1 hour.
For best results, leave dumpling to steam for at least 45 mins without opening the lid, use a toothpick to check if dumpling is cooked; toothpick should come out clean when ready
Braised Chicken Feet
1 kilo chicken feet
1/2 head garlic chopped
1/2 small can tausi, salted black beans, brine drained and rinsed
1/4 cup dark soy sauce
2-3 tbsp. oyster sauce
2-3 tbsp. hoisin sauce
3-5 pcs. star anise
1 chicken bullion cube
1-2 tbsp. sugar
1/2 to 1 tbsp. chili flakes
1/2 cup dark soy sauce for marinade
chopped spring onion for garnish
Chop off nails and remove outer skin of each chicken feet.
Wash thoroughly and drain. Marinate the chicken feet in 1/2 cup of dark soy sauce for 30 to 40 minutes.
Drain and discard marinade. In a deep frying pan fry chicken feet in batches for 2 to 3 minutes or until golden brown.
Drain excess oil and soak fried chicken feet in a big bowl of cold water for 30 to 45 minutes or until they puff up then drain in a colander.
In a sauce pan sauté garlic, black beans and chili flakes until fragrant. Add in the chicken feet and stir cook for 1 to 2 minutes.
Add 1/4 cup soy sauce, oyster sauce and hoisin sauce and continue to stir cook for another minute. Add in water just enough to cover the chicken.
Now add in the star anise, sugar and chicken bouillon cube, bring to a boil and simmer for 30 to 45 minutes or until the chicken feet are tender and liquid turns thick and oily sauce.
Season with salt to taste if required. Garnish with chopped spring onion and serve hot.