Homemade Seremban Siew Bao

Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.

The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:

  • darker colour filings
  • darker glaze by just using egg yolk
  • more liquid in the seasonings to add moisture to the filings

Ingredients

Pork Filing:

  • 2 tablespoons oil
  • 4 slices ginger
  • 4 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 1 pound ground pork

Pork Seasoning:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons toasted sesame seeds
  • 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth

Water Dough:

  • 400g all purpose flour
  • 100g butter in room temperature
  • 3 tablespoons sugar
  • 180ml water
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Oil Dough:

  • 200g all purpose flour
  • 140g butter in room temperature

Glazing and Garnishing:

  • 2 to 3 egg yolks, beaten
  • toasted sesame seeds

Yield: 24

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Fraser Park Restaurant on Byrne Road, Burnaby

Nanzaro treated the family with a German brunch.

Fraser Park Restaurant is located at an unassuming warehouse park at Byrne Road. It was very busy when we arrived around 11:30AM on a Saturday. Sharing table is a norm here.

Ben and I shared a German breakfast as the serving is big. It is a bed of hash brown topped with 3 eggs scrambled with sauteed onions, peppers and cheese. On top of that, there is sausage and generous amount of bacon and ham.

The German breakfast also comes with 2 toasts of your choice and a piece of fruit. Continue reading

Chinese Five Spice Chicken

Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.

Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.

Ingredients

  • 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced garlic
  • 3 to 4 cups of water
  • 2 tablespoons sugar
  • 1 teaspoon salt, or to taste
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 5 hard-boiled eggs
  • 6 pieces tofu puff, cut into halves
  • Coriander leaves for garnishing

 

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Korean Glazed Potatoes (Gamja Jorim)

I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.

Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.

Ingredients

  • 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
  • 1 large onion, cut into 1 cm chunks
  • 2 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon sesame oil
  • toasted sesame seeds, optional
  • chopped green onion, optional
  • 3/4 cup water

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