Basically the menu of the day was Hainanese Chicken Rice (already in the red bowls), Jiaozi (Pork & Chives Chinese dumplings) and Long Beans with Pork Belly, accompanied by our self made Bubble Tea as dessert. =)
Our mountain of Jiaozi, which was made without chives this time but with water chestnuts for that extra crunch.
The best looking Jiaozi/Woh Tip. We actually steamed them on plastic plates first before pan frying, but most of them got stuck to the plate during the steaming process, causing them to break when we transfered them from the plate to the frying pan. Later we devised a tactic where we covered the plastic plates with aluminium foil and lightly greased the foil before placing the raw Jiaozi on to steam, and it worked pretty well. Later I was told that noone steams Jiaozi. >.<" We were supposed to boil them in a shallow pan for a while before draining the water then pan fry them on the same pan. Oh well. Next time.
Heart shaped Jiaozi skin.
Jiaozi is supposed to be eaten with julliened ginger and Chinese vinegar. Although it doesnt look very well jullienned here. haha.
Vege of the day. Long beans stir fried with salted pork belly, onions, garlic, chilli and just a bit of salt and pepper. Very nice indeed. =D
And finally, topped off with Bubble Tea, made from Tapioca Pearls boiled in honey, and Lipton milk tea. Although supposingly its best with condensed milk or coffeemate powder.
End of the CNY 2010 celebrations although not the end of the cooking & eating sessions!
omg u made bubble tea on ur own??with the pearl too? Lol so geng huh..teach me how to make jiaozi too!
ReplyDelete