關於 fried mantou buns ，我們在網路上蒐集到這些相關的討論、資訊與評價

Kopivosian!

As a disclaimer, my husband MANager Joe writes and creates the thumbnail so I was a bit #rolleye but hey! Let's have fun lah. (The reason behind this title is simply because I made a cameo in Marsha and Velvet's much loved hit "Sumandak Sabah" which has lyrics going "Sumandak Sabah ...mana ko mau cari? Semua lawa-lawa pandai masak nasi!")

Anyhoo...in light of the Kaamatan & Harvest Festival celebrations coming soon (Harvest Festival is a celebration to thank a bountiful harvest of rice) - I've themed our D'Varomas Live Cooking Show "Borneon with a Twist".

So what was cooked today?

1. Refreshing Lemonade with Asam Boi by Rifqi
2. Quick Steamed Mantou Buns by Suzie Alias
3. Lazy Mom's Tuna Sushi Balls by Aisyah Wahab and
4. Soup Ayam Lihing by Daphne Iking

I'd like to thank my Sales Advisors Mas Era and her 14 year old son Rifqi, Suzie and Aisyah for being my co-presenters of our #DVaromas Weekly LIVE show, as well as my wonder leaders in D'Varomas for sharing and commenting over the LIVE earlier.

Why the following menu?

1. Lemonade is our a well-known favourite beverage of most Thermomix users. Plus it demonstrates the TURBO power of the TMX where we can grind the rock sugar to powdery goodness in just 2 seconds! Add 2 cut lemons (with peel intact) with cold water, TURBO another 2 seconds and voila! It's done! Popped an asam boi cause we Sabahans love our Kit Cai Ping (kasturi drink with asam boi) so this is the twist in our much loved beverage.

2. Sabah is known for it's seafood. Dip your mantou buns (Steam or fried) with your Kam Heong Prawns or Chili Butter Crab ... delish!

3. Aisyah shows us how EASY and healthier and CLEANER it is to cook rice using the "simmering basket method". No grain of rice is wasted and her easy to make sushi rolls are definitely going to be a hit amongst my kiddos!

and finally

4. Sup Ayam Lihing (Chicken Rice Wine) is a popular soup of the Kadazandusun community. Usually I would use Ayam Kampung, but I only had chicken breasts so I had to make the broth in advance. Add a bit of lihing or rice wine and hmmmmm. Heaven!

Hope you enjoy the show! Let us know in the comment box what recipes would you like on our next DVA show!

Love and Light ... Come and join the DVAs ... we shine so Bright! =P

明閣有 "乳豬炒飯". 姊妹店逸東軒有 "乳豬鮮蟹肉炒桂花" 😶. Prob my last post about【Michelin 1 🌟 Yat Tung Heen, HK 🇭🇰】for the moment, since they have so many unique & well executed dishes for both Lunch & Dinner, I might drag on forever.. One could have a banquet feast here for 5 days 😂😂🐷. Their Char Siu is famous here, also Peking Duck & a unique Peking Chicken, but in fact I think their Roast Pork 脆皮燒腩仔 improved a lot, and their Suckling Pig 烤乳豬 is also one of the best in town too, great marination & thin crackling skin, in this recipe piled on top of a classic Cantonese Osmanthus shaped Scrambled Eggs with Glass Noodles, Conpoy, Crab Meat & Bean Sprouts HKD $380.
__
•Fried Lava Custard Buns 脆皮流沙包 $38 is also a Signature dessert here. With an almost Fried Mantou texture.
__
•There are at least 2 or more past Signature dishes here which aren't on the Jordan Menu anymore, but I heard they could still be reserved in advance 😋 @ 逸東軒 Yat Tung Heen

#Gimme4FingersMy
Chicken katsu sandwich (RM15.90 for 2 - it comes in pairs) - recommended for those who love crispy fried meat in their sandwiches.
The buns are alike mantou, crusty on the outer & pillowy soft inside.
Kimchi coleslaw (kimslaw) provided the moistness this is pocket of yumminess needs. :)
.
.
#malaysianfood #Malaysia #friedchicken #4fingerscrispychicken #foodie #foodporn

Kopivosian!

As a disclaimer, my husband MANager Joe writes and creates the thumbnail so I was a bit #rolleye but hey! Let's have fun lah. (The reason behind this title is simply because I made a cameo in Marsha and Velvet's much loved hit "Sumandak Sabah" which has lyrics going "Sumandak Sabah ...mana ko mau cari? Semua lawa-lawa pandai masak nasi!")

Anyhoo...in light of the Kaamatan & Harvest Festival celebrations coming soon (Harvest Festival is a celebration to thank a bountiful harvest of rice) - I've themed our D'Varomas Live Cooking Show "Borneon with a Twist".

So what was cooked today?

1. Refreshing Lemonade with Asam Boi by Rifqi
2. Quick Steamed Mantou Buns by Suzie Alias
3. Lazy Mom's Tuna Sushi Balls by Aisyah Wahab and
4. Soup Ayam Lihing by Daphne Iking

I'd like to thank my Sales Advisors Mas Era and her 14 year old son Rifqi, Suzie and Aisyah for being my co-presenters of our #DVaromas Weekly LIVE show, as well as my wonder leaders in D'Varomas for sharing and commenting over the LIVE earlier.

Why the following menu?

1. Lemonade is our a well-known favourite beverage of most Thermomix users. Plus it demonstrates the TURBO power of the TMX where we can grind the rock sugar to powdery goodness in just 2 seconds! Add 2 cut lemons (with peel intact) with cold water, TURBO another 2 seconds and voila! It's done! Popped an asam boi cause we Sabahans love our Kit Cai Ping (kasturi drink with asam boi) so this is the twist in our much loved beverage.

2. Sabah is known for it's seafood. Dip your mantou buns (Steam or fried) with your Kam Heong Prawns or Chili Butter Crab ... delish!

3. Aisyah shows us how EASY and healthier and CLEANER it is to cook rice using the "simmering basket method". No grain of rice is wasted and her easy to make sushi rolls are definitely going to be a hit amongst my kiddos!

and finally

4. Sup Ayam Lihing (Chicken Rice Wine) is a popular soup of the Kadazandusun community. Usually I would use Ayam Kampung, but I only had chicken breasts so I had to make the broth in advance. Add a bit of lihing or rice wine and hmmmmm. Heaven!

Hope you enjoy the show! Let us know in the comment box what recipes would you like on our next DVA show!

Love and Light ... Come and join the DVAs ... we shine so Bright! =P

Thanks for watching and please do not forget to subscribe!

Also follow me on my other social media channels:

Instagram
https://www.instagram.com/daphneiking/
Facebook
https://www.facebook.com/daphneiking/
Twitter
https://twitter.com/DaphCLPT

If you also need my profile and showreel, please visit:
joelebosi.wix.com/bedifulstory

Shengjian mantou (Wu Chinese: ssanji mhoedhou, also known as the shengjianbao outside the Wu-speaking region) is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.

In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou" refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese.

The name shengjian mantou is often abbreviated to shengjian (生煎, shēngjiān).

Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are sprinkled on the buns during the cooking process.The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. The buns are lined up in the pan with the "knot", where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.
The traditional shengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat.

Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption.
Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.

Yang’s Dumpling: 小杨生煎馆 or xiao yang sheng jian guan – is a popular fried dumpling chain serving pan fried pork buns. Yang’s Sheng jian bao (6¥ for 4) are crunchy on top and filled with pipping hot and delicious soup.

Tofu Puff Meatballs with Vermicelli Soup (10¥) had 2 large tofu balls with some firm pork inside with clear vermicelli noodles in a hot chicken flavored broth.

♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/

I see these cute Panda Anman (Steamed Buns with Red Bean Paste) in Chinatown very often :)

I know you all want to know how to make them at home in a very easy way!!!

---------------------------------
Panda Anman (Steamed Buns with Red Bean Paste)

Difficulty: Easy
Time: 40min
Number of servings: 7

Ingredients:
A
* 200g (7oz.) cake flour *I think all purpose flour is OK
* 1 tbsp. baking powder
* 2 tbsp. granulated sugar
B
* 100ml milk *water is OK
* 1 tbsp. cooking oil
200g (7oz.) Koshi-an (sweet Azuki red bean paste without skins)
black food coloring
cooking oil

Directions:
1. Sift A in a bowl. Add B and use your hand to knead together until formed. Then form the dough into a ball and wrap with plastic wrap. Leave to set for 20 minutes.
2. Divide Koshi-an (sweet Azuki red bean paste without skins) into 7 equal pieces.
3. Divide the dough into 8 equal pieces using a bench scraper or a knife. Add black food coloring in one of the dough pieces to make a black dough.
4. Flatten out the white dough with a rolling pin. Place the Koshi-an, pull and pinch the dough to seal like making a dumpling. Then make eyes, nose, and ears with the black dough, and attach them with water.
5. Heat cooking oil in a frying pan. Place the buns, then cook on medium for 1 minute. Add 180ml water, cover and steam the buns on med-low for 8~9 minutes until cooked.
6. Uncover and cook on high heat until the water is gone and crisp.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/04/blog-post_29.html
---------------------------------

Music by
YouTube Audio Library
Rotten Gardenias
The Messenger

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w

♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron