Char Siu Prata

Another simple breakfast I prepared during the weekend morning. Have been wanting to try this for long time but never get the chance, since I still have some left over char siu and Roti Prata in my freezer, guess it's the time to get the baby baked.

I want to have this as breakfast, so I prepared the char siu filling the night before and store in the fridge overnight. All I have to do in the morning is thaw the frozen Prata skin, add the filling to the skin and fold over to seal like making a kari puff. Brush lightly with beaten egg yolk to give it a shining look and baked in the preheated oven 395F for 15-25 minutes or until it looks puffy.

Voila... fresh from the oven Char Siu puff is ready for your family.. yum yum..

Char Siu Filling Ingredients

• 300g char siu
• 1 yellow onion chopped
  
• 1tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
  
• 1 tbsp corn starch
• 7 tbsp water
• 1 tbsp sugar
• pepper to taste
• 2 tbsp oil
  

Method:

• In a bowl, mix in oyster sauce, soy sauce, dark sauce, corn starch,water and sugar, then set aside
  
• Heat pan with oil and stir fry chopped onion until soft.
• Add char siu and fry for couple minutes
• Add the liquid mixture and cook until the sauce is thicken
• set aside the filling and let it cold before wrapping with the Prata skin

** the filling yield to prepare about 6-7 puffs.

Black Sesame Filling 2 Ways

Have been looking for ways to finish my left over black sesame powder before it expire and finally found a recipe online. All I need are black sesame powder, icing sugar, some sesame oil and enough canola oil for smoothness. Mix everything in bowl until a smooth paste is form and chill it in the fridge before use.

Now that I have the filling, what's next?
Green tea black sesame mochi. The mochi recipe and instruction can be found from LCOM. I really like this green tea version, very soft and refreshing especially if you eat it right away. Or you can chill in the fridge. I especially like the chilled version.

Black sesame steam bun. This is one of my favorite steam bun besides the egg custard bun. Not many dim sum place has it but you can certainly get the frozen from Asian Groceries store. I prepared the bun with the store bought pre-package pau flour. The sesame filling was rather dry not sure whether because I over steam the bun? Nevertheless, it still taste ok.

Vietnamese Spring Rolls

Getting lazy these days as you can tell i have not update my blog for decade. Not sure because of the hot weather or what, I have not had any appetite to eat therefore wasn't really into cooking for the past couple weeks.

Since we have not had any Vietnamese food for a while, we decide to make some Vietnamese spring roll for weekend lunch/snack. It is very easy to prepare and they are delicious. Have to admit that this is the 2nd times I make the spring roll, so roll wasn't really look as good.

The filling I prepared for my spring roll are:

• Cooked Shrimps
• Romaine lettuce
• Thai Basil
• Mint
• Vietnamese Rice noodle for spring roll

Ingredient for Dipping Sauce

• Fish sauce
• Water
• Lime juice
• Fresh chopped chillies
• Sugar
• Ground peanut

Add all the ingredient together and adjust according to your own taste. Just be careful with the fish sauce, it maybe very salty depends on the brand you used.

Love this color shot from my hubby and just want to share with you. Aren't the looks color and yummy?