Weekend Blogging

Making Char Siu the western way.

The meat is cooked hanging in the oven and the pan to catch the drippings. Try to cook them the way my dad did. He made the best char siu hanging them over a charcoal stove.

Sweet rice mixed with canned santan and pandan leaves and steamed for 15 minutes



The top made of flour, pandan juice, santan, quick cooking tapioca,eggs and sugar.



The kuih after steamed for half hour.



A slice of the kuih seri muka.

Next try I will make the top layer with less flour and more rice for the bottom layer and a bit more salt.

We harvested some onions this weekend. They are so big. Have to let them dry and cured so they keep longer.

The tangzhong is ready when you stir there are lines showing and not bubbly.

Made another batch of cocount buns. This time I made them smaller (12 of them) and put in 1/4 cup filling for each bun. I also added some vanilla and almond essence to the filling.

I shape the bun like a Char Siu Pao. I was watching the show "Meat & Potatoes" (I think) where the host visited a Chinese Tim Sum Restaurant in Maimi and it showed how Char Siu Pao was made.

As I have not tasted coconut buns for years, I must say mine taste good. I will make some with chinese BBQ Pork filling next time.

My breakfast this Sunday morning was Grits with bacon. The bacon was cooked with brown sugar and pepper. Sprinkle pepper and brown sugar or brush with maple syrup on top. Buddy was waiting anxiously for his share.

My wild flowers border have started to fill up and the flowers are blooming. Waiting for the sunflowers to bloom.