Lair of Flying Green Song Rabbits

Just a couple of days before everyone went to Gold Coast for our annual trip (except Maria, my condolences for your loss Marweechi) and M and I made a promise that we would cook scones sometime so one afternoon she called and I agreed to go over to her place to cook in the weekend!

Other than scones, we also decided to try our hand in making siew mai. SO pro! Recipe taken from Ju. We figured scones might not be filling enough and they would be pretty quick to make so we needed to make something else, preferably savoury and landed on this after scouring through Ju's posts for inspiration.

Met M at the station and we went to get ingredients. Just a few things we were lacking, though most should be stocked in any Asian household such as soy sauce and Huatiao wine. EVERYONE has Huatiao wine, right right??


Midori slicing up the Chinese mushrooms that her mum soaked for us when we got home :O



Me and spring onions. I seem to make really, really weird faces when I am concentrating. You'll see what I mean later...



Bowl of minced pork, mushies and onions. Looking good!



Frozen, de-shelled prawns because M's mum had them. We soaked them in water to defrost but all that moisture had to be towelled out before we could put them in with the mince.



Almost there.





Looks like I'm not the only one with weird facial expressions LOL!



Our first trial batch, ready to be cooked.



Doesn't M look sickeningly cute? =p



The real batch. We ended up making half siew mai half dumplings because Midori fails at siew mai moulding hehe. And I fail at dumpling folding wtf.



The full steamer. So tall o_o



Cook shot! Ugh we look so weird when we aren't dressed up and pretty.



Finished results. I feel so proud *wipes tear*

Actually I thought they were quite fail. They tasted pretty good, only the mince was too lean. We bought it from a Western butcher rather than an Asian one so the meat was super lean and it did not taste spongy or soft. What a downer.

Next time, must use Asian fatty pork mince! Egads the fat...


Cute and plump!



Very lean meat and no tobiko unfortunately. I think the skin was wrong too, it should be egg wrappers instead of normal dumpling wrappers in order to get the yellow colour.



Scone making time!



Over-whipped the cream, or under-whipped? I think it was verging on becoming butter, oops. I was actually trying for Chantilly cream.

The scones though, oh, boy were they good. They need to be bigger and more cylindrical, but were crumbly and soft and tasted heavenly.



You can't have scones without tea!


We laughed about us being those matronly women who know how to cook everything when we are older, and pass on recipes to our daughters ahahaha. We talked about girly stuff for a bit, took some photos and shared the food with Midori's siblings. It was a great day spent despite the heat and half-failures.

We must do it again!


Oh and