Awesome steamed paus with Loh Han Vegetable Filling. This is a vegetarian pau recipe.
The pau skin is awesome, pliable dough and easy to handle and pleat when well kneaded. The skin is soft, smooth and fluffy light. The sweetness of it blends well with the savoury taste of the mixed vegetable filling.
For this paus, I have tried to steam them from cold water after shaping with leaving to rest using my multi-purpose cooker/steamer. The result is so satisfactory. For this portion, I was able to steam all of it in one go.
Ingredients for Pau Skin
[makes 8 medium size paus]
200 gm pau flour
1 tsp yeast
30 gm icing sugar
120-130 ml water [this depends on the 'age' of flour]
1 tsp vegetable shortening
a drop of green pandan paste or colouring
Combined flour, sugar, yeast and colouring in a mixing bowl. Gradually add in water to form a rough dough. Knead until well mixed, then add in shortening. Continue to knead until smooth and pliable.
Shape into a ball, dust with some flour to prevent sticking to hand. Place in mixing bowl, cover to rest for 20 minutes or until double in size.
Punch down dough, then roll into round. Divide into 8 equal portions, each to roll into balls. Flatten each one in circle. Flatten the edges, place filling in the centre, gather the edges together or pleat the edges to seal into a pau shape.
Place on parchment paper and steaming tray.
Finish doing the rest. Place steaming tray over water in the multi-purpose cooker pot. Cover, turn to high heat. When water boils, continue to steam for 20 minutes. Off heat and remove paus after 2-3 minutes.
Cool on wire rack or serve immediately. ENJOY!!
Recipe adapted from Coco Kong's Cookbook
Ingredients For Vegetable Fillings
150 gm Napa Cabbage or Chinese Cabbage - washed and finely shredded
3 dried mushrooms - soaked and cut into thin strips
40 gm red carrot - peeled and shredded
1 small piece woodear fungus - soaked and finely shredded
2 piece fried beancurd skin or foo pei [soaked and shredded]
30-40 gm glass noodles - soaked and cut into sections]
Seasoning
2 tsp each of salt, mushroom seasoning and sugar [can reduced to 1 tsp, taste to adjust seasoning]
1/2 tsp white or black pepper powder
2 tsp cornflour with 100 ml water
Heat wok with 1/2 tablespoon oil, add in the ingredients and seasoning. Stir fry to mix well or until limp. Stir in cornstarch water to thicken. Dish up and leave to cool before using. Can prepare and refrigerate until required.
#KOY #Vegetables #Vegetarian #Steaming #Pau
Have you tried Chicken Katsu in a restaurant? You can make this delicious chicken cutlet at home. No need to dine out when you can make these chicken cutlets in minutes!
What is Chicken Katsu?
The Japanese word katsu means cutlet in English and refers to meat that’s been pounded thin before being cooked. Chicken katsu is a Japanese dish that is also known as panko chicken or tori katsu. Think of it as Japanese-style fried chicken. The seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. You get a satisfying crunch and then a taste of moist and juicy chicken.
Chicken katsu is traditionally served with white rice and tonkatsu sauce, a thick and tangy Japanese vegetarian brown sauce. (You can see how to make this sauce below.) Don’t be afraid of making a Japanese dish – this one is really easy.
This chicken katsu recipe can also be used to make tonkatsu (Japanese-style fried pork) – just substitute pork cutlets for the chicken.
What are Panko Breadcrumbs?
If you’re not familiar with panko, rest assured that it’s not anything strange or complicated. Panko is simply a type of breadcrumbs that’s just a little bit different from ordinary breadcrumbs. The difference lies in the particular kind of white bread that panko is made from. The word panko is derived from a Japanese word and is used extensively for light breading in Japanese cooking.
Panko is lighter, crispier and flakier than ordinary breadcrumbs. Because panko is not heavy, it absorbs less oil and grease resulting in a wonderfully light and crispy coating. You can make your own panko with my copykat panko recipe or buy it at most supermarkets and, of course, from Amazon.
What is Tonkatsu Sauce?
Tonkatsu sauce is a Japanese-style barbecue sauce. You can easily make this sauce yourself with ingredients that you probably already have on hand – ketchup, butter, Worcestershire Sauce, soy sauce, and a little bit of garlic powder. It’s rich and tangy and perfect for dipping your favorite fried food or drizzling on sandwiches. You can also buy this sauce already prepared.
Want to try your hand at more copykat Japanese dishes? Here are three more for you.
Benihana Fried Rice
Shrimp Tempura
Japanese Salad Dressing
And, here’s how to make your own panko breadcrumbs.
Make Chicken Katsu for dinner!
Everyone loves fried chicken, and everyone will love this crunchy and delicious copycat chicken katsu recipe. It’s a winner dinner! Serve with tonkatsu sauce or your favorite barbecue sauce. (See above how to make your own tonkatsu sauce.) Let me know how your family enjoyed this Japanese fried chicken recipe – I love hearing from my fellow cooks.
Chicken Katsu
Chicken cutlets have never been so crispy. Enjoy these crispy chicken cutlets tonight!
1 pound chicken breast (cut in half horizontally)
salt
1 1/2 cups flour
3 eggs (beaten)
3 cups panko breadcrumbs
vegetable oil for cooking
Place halved chicken breast between some plastic wrap and gently pound out the chicken. You want it to be about ¼ inch thick.
Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
Set up a breading station with three bowls. Place the flour into one bowl. Beat the eggs and water together very well, and pour into a second bowl. Place panko breadcrumbs into the third bowl.
Coat the chicken as follows:
Place in the flour then shake off any excess.
Dip into the egg wash, coat well, then shake off any excess.
Dredge in Panko breadcrumbs.
Place the coated chicken on a wire rack.
Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the chicken. Turn the oven on, and preheat to 200 degrees.
Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the chicken. Turn the oven on, and preheat to 200 degrees.
Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets. Flip over and cook for another 1 to 2 minutes. Continue cooking the chicken and flipping it over until it is golden brown on both sides.
Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165 degrees before consuming.
When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks. Serve with rice, tonkatsu sauce, or your favorite brown sauce.
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#CopycatRestaurantRecipes #ChickenRecipes #ChineseFood
