Gold Fishes Dim Sum

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients for skin:
150g Tang Mien flour
50g potato starch
100g corn flour
250ml boiling water

Ingredients for filling:
300g white lotus seeds
100g sugar
Suitable amount of corn oil

Method:
1. Steam lotus seeds over high heat for 2 hours till soft. Remove and put into a blender, then add in sugar and oil, blend till smooth. Fry the mixture in a wok till leaves the wok clean.
2. Mix well Tang mien flour, potato starch and corn flour. Pour in boiling water and stri quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up into shape of gold fishes as shown in photo. Steam over high heat for 5-6 minutes.

Tips:
Tang Mien flour and potato starch are available at sundry shops or shops specialized in sale of vegetarian products.

Seafood Stuffed in Melon Rings

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.






Ingredients:
1 winter melon (approx 600g)
150g prawn meat (diced)
50g dried scallops
20g sharks fin (pre-soaked, buy from supermarket)
A little spring onion (minced)
A little Chinese coriander (minced)
A little fish roes
1/2 carrot (sliced)



Seasoning:
1/2 tsp salt
A little of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper



Method:
1. Season prawns, dried scallops, spring onion and Chinese coriander with seasoning. Set aside.
2. Cut carrot with the larger mould. Cut winter melon into pieces. Use the larger mould to stamp out the ring design. Then use the smaller mould to stamp the centre. Remove pulp to form melon rounds.
3. Stuff (1) into melon rounds. Top with a little sharksfin and fish roes. Place stuffed melon rounds ontop of carrot pieces. Steam over high heat for 6-7 minutes.

Yin & Yang Crystal Dumplings

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.


Master Chef Low Kim Ong









Ingredients for skin:
150g Tang Mien flour
50g potato starch
200ml boiling water

Ingredients for filling:
200g prawn meat (diced)
50g fresh scallops (shredded)
50g TienSin cabbage (minced)
Some carrots (minced)
Some green peas

Seasoning:
1/2 tsp salt
A dash of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper

Method:
1. Mix well prawns, scallops and TienSin cabbage with seasoning. Set aside.
2. Mix well Tang Mien flour and potato starch. Pour in boiling water and stir quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up as shown in photo. Top with carrots and green peas. Steam over high heat for 6-7 minutes.

Tips:Tang Mien flour and potato starch are available at sundry shops or shops specialized in sale of vegetarian products