Samosas with love from Seattle!

Fresh Soon Kueh (笋粿; Turnip Dumplings)

Tasty travels took me to Taipei and Hong Kong. Soon Kueh is one of my childhood favourites.
Once again, passion and determination, drove me to make this for my daughters.

A good Singaporean soul from the UK shared her family's recipe with me.
Here it goes.
http://peranakanandmore.blogspot.de/2011/03/soon-kueh.html

Homemade Hong Kong style Chee Cheong Fun/Rice Noodle Roll

I was fascinated when I watched hardworking elderly couples making fresh cheecheongfun/rice noodle rolls in Mongkok, Hong Kong back in 1993. Tasty travels has motivated me to pass on my passion to my family in Germany!

Ingredients:
330ml water 
80g rice flour
1 tbsp wheat starch
1 tbsp tapioca starch
1 tbsp cooking oil
1/2 tsp salt
Yield 10 rolls

How to make it
Mix all dry ingredients
Add water and leave it in room temperate for about 20 mins.
Oil pyrex or simply piepans. Pour 1/2 cup of batter and leave it in the steamer for 3-4 mins.
Roll it out and work on the next batch.

Drizzle with light soy sauce. I love to eat with my homemade chilli sauce. Enjoy!

The following video is worth watching.
http://www.youtube.com/watch?v=-OQlOYNo3wQ

Reminsicing Grandma's Authentic Chicken Briyani

Reminsicing Grandma's Authentic Chicken Briyani back in Singapore - from 1960s through 1980s!

Cooked and shared with our Eugene, OR, Seattle & Redmond, WA, friends.
Feasted with our friends in Stuttgart & Munich, Germany!

Every Saturdday, without fail, we buy the fresh free range chickens from Sky Valley Farms at the Washington State Redmond Farmers' Market - http://www.redmondsaturdaymarket.org/

Ingredients

Magical Marination

• 1 kilo chicken (use chicken with bones for better flavors)
  3 tbsp of ginger garlic paste
• 1/2cup of chopped coriander leaves
• ½ cup of chopped mint leaves
• 3-4 green chillies, finely chopped
• 1 – 2 tsp of red chilli powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric powder
• 2 tsp of garam masala powder
• Salt to taste
• 2tb olive oil

Basmati Rice

• 4 cups Tilda basmati rice (soak for about 30 minutes)
• Salt
• 2 large onions
• Some mint leaves
• 8 cups filtered water

How to cook

• Wash the chicken and drain out all excess water.
• Now in a bowl mix all the ingredients of the Marinade, and add the chicken. Leave it in the fridge to marinate overnight.
• Now strain the rice, and put it in a rice cooker to cook. Pour water into rice cooker, the rice and all the whole garam masala (tied in a muslin cloth) and cook. Cook the rice till you get one boil and see the rice is rolling over with the boiling water. Drain the rice, and run some cold water on it (this will prevent the rice from getting cooked further with the steam). Keep it aside.
• Slice large onion into fine slices and fry it till golden brown.
• Place the marinated chicken into a rice cooker, in which you want to cook the biryani. Pour some olive or sunflower oil/butter/ghee over the chicken.
• Add a layer of the half cooked rice on it. Sprinkle the browned onions, some fresh mint leaves.
• Next add another layer of rice and repeat the above step.
• Cover rice cooker with foil paper and place a tight lid on it. Leave to cook on dum.
• Cook the biryani on high flame for 5 mins and then simmer cooking for 30 minutes on low flame. Don’t over cook it.

Your fine feast is ready! Serve it with some raita and papadums.

Another great recipe - worth trying out!
http://gangasbiryani.com/gangas-biryani-recipe/gangas-lamb-biryani-recipe/