Homemade Siew Mai

嗨，好久不见！

这个科技发达，还真是让人变得更懒。本来有一手机在手，能让人随时随地上网，照理说应该更勤劳上blogger写写。可是有太多其他的诱惑了，比如手机里的游戏hehe。不过罪魁祸首，还是我add了Instagram (@smallsmallbaker)以后。由于相机坏了，所有的拍照都由手机代劳，而Instagram又可以让我第一时间把照片上载和大家分享，使我忽略了我的blogger和fb。我看我应该还有十多个posts还在等待。至于几时还真的要看心情了。

这烧卖好几个月前就做了。配合Aspiring Bakers，终于献上。:)

Homemade Siew Mai

Ingredients
30 pieces wanton skin
2 steamed salted egg yolk, break into pieces (I substituted with shredded carrot)

Fillings:
400g minced meat
100g minced prawn
4 water chestnut, chopped
1 tbsp chopped spring onion
salt and pepper to taste
1 tsp sesame oil
1 tbsp corn flour
1 egg white

Method
1. Mix fillings evenly. Wrap fillings into wanton skin. Sprinkle top with salted egg yolk (or carrot).
2. Arrange in a steamer, steam over high heat for 10 minutes. Remove and serve hot.

Recipe adapted from: 早安你好 Hearty Breakfast Treats

I am submitting this Homemade Siew Mai to Aspiring Bakers #19: Dim Sum Affair (May 2012), hosted by me.

Aspiring Bakers #19: Dim Sum Affair (May 2012)

As some of you may already know, our host for this month, Ann of Anncoo Journal is unwell. So before I start, I would like to wish her speedy recovery and have a good rest.

So I will be taking over the job this month, with the theme that Ann has suggested "Dim Sum"!

As we have discussed, Dim Sum is such a huge category of food, so there will be several restrictions.

We accept all Dim Sum that are

1) Steamed 蒸 - like dumplings (*update - cooked dumplings accepted too), xiao long bao, siew mai, chee cheong fun, etc

2) Fried/deep fried 炸 - like potsticker, spring roll, jian dui 煎堆 or taro dumpling 芋角, etc

3) Flaky pastry 酥 - like char siew pastry, etc

4) Dishes that are steamed - like steamed glutinous rice, steamed spare ribs, chicken feet, etc

We do not accept

1) Paus/Baos (I know there will be some disappointment here... what's dim sum without the char siew pau, custard pau, but hey, we will be doing this as a separate theme in future.)

2) Tarts and Kuehs (since we have already done this in previous AB before)

3) Desserts/Tong Shui (we will be having this theme soon)

4) Cooked dishes like congee, rice, noodles

Another thing to note is I will be doing this month's AB differently.
Have been wanting to try out this link tool.
So for this month, you will submit your entries differently.
Very easy. Please read the instructions below.

Looking forward to all the delicious dim sum!

Who can join?
Everyone with a blog!

How to join?

Step 1 :
Make any steamed 蒸, fried 炸 or flaky pastry 酥 dim sum in the month of May 2012. You may submit more than 1 entry.

Step 2 :
Post it on your blog between 01 May 2012 and 31 May 2012.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker and provide a link back to this post HERE.
Entries will not be accepted if the above is not included.

Step 4 :
- Click "Add your link" icon below.
- Enter the URL of you blog post, the name of your dish, and your email (will not be visible to the public).
- Insert an image of your dish
- Done! Your entry will appear immediately.

There will be no roundup this month. As the link tool will automatically update all the entries submitted. This format is for this month only. We will be back to the usual roundup next time. :)



If you want the same link list to appear under your blog post, click "get the InLinkz code" below, copy and paste the codes in "Edit HTML" mode in your blog post.
get the InLinkz code

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If you are interested to find out what's on the previous Aspiring Bakers #18: Layers of Love (April 2012), hosted by Sam of Sweet Samsations, see the roundup HERE.