Tuesday, April 06, 2010

Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包

























Firstly, this is not my recipe, I couldn't possibly invent a Ham Chin Peng recipe.  I saw this recipe at my friend's house while reading her cookbooks' collection.  This recipe was from a cookbook called Pasar Malam Delights.  When I saw this recipe, I got to have it because it has my favorite Ham Chin Peng recipe which the book called Nam Yee and Red Bean Dumplings.  What got my attention was the easy one step method (no starter, no ingredient I couldn't recognize) and furthermore, I already have all the ingredients at home.  You know me, I don't attempt any difficult recipe, anything too complicated, too troublesome, I passed.  If you are like me, this is one recipe you should look at and try. 




















The end result, crispy skin, soft fried bread, sweet red bean paste and Nam Yee smell in the bread.  Next time, I will try the savory version using this recipe, just replace the red bean paste with salt and five spice powder and wrap it differently (I liked the savory one more).  I have a little step-by-step pictures in my next page and tips/note.  Living abroad and everything have to make ourselves, this recipe is good enough for me.  The one we get at the Vietnamese bakery store in Denver is plain, unlike the ones in Malaysia.



















Ready dough waiting to be deep-fried.  I made only 13 pieces.  I didn't bother to measure 30g each.




















During deep-frying.  Remember to stretch the round dough wider before putting into the hot oil.  Peanut oil recommended.




















Deep-fried until golden brown like above.

Note/Tips:  The dough will be sticky.  I floured my hands before shaping the dough and added in the filling.  Also remember to stretch the ready bread again before adding it into the hot oil to deep-fry.

I got the recipe from Pasar Malam Delights cookbook at a friend's house.

Ingredients:

300g  plain flour (or 2 cups)
1 Tbsp. baking powder
2 Tbsp sugar
1 Tbsp shortening (I used butter)
2 pieces nam yee
200ml water

Filling:
300g red bean paste (I used canned red bean paste)
divided into 15 portions
some white sesame seeds








Method:

1.  Sift flour and baking powder together into a mixing bowl.  Add in the remaining ingredients and knead into a smooth dough.  Cover with a piece of damp cloth or plastic sheet and rest for 30 mins.

2.  Divide dough into 15 portions (35g each) and wrap in filling.  Shape into ball, flatten it and rest for 15 mins.

3.  Brush a little water onto the dough and sprinkle a little sesame seeds on top.

4.  Heat up oil for deep-frying, deep-fry dumplings with medium heat until golden brown.  Dish up and drain.  Leave to cool before serving. 


37 comments:

ICook4Fun said...

Thank you Ching for sharing this. I've seen some other recipes and I find it is too much work to make it. Like you I like recipe with simple ingredients and steps. I am going to make this once I get some red bean paste. I prefer the one with red bean paste :)

cookoxt31 said...

thank u for posting e recipe!may i know whete to get nam yee?

Sonia (Nasi Lemak Lover) said...

I like to buy this from pasar pagi, but have yet to get my hands on it, the recipe seem not that difficult, must try one day.

tasteofbeirut said...

These remind me of some delicious mooncakes I had once! Yummy!

Crystal said...

What an interesting recipe! Does it taste sort of like a pork or coconut bun but defried?

Sook said...

Oh wow, these pictures are making me really hungry!

Kat said...

Wow, wow, wow...drooling..beautiful ham chim pengs! I also prefer the ham chim peng with the 5-spice in it. Thanks for the recipe.I'm gonna try it.

tigerfish said...

wah! too much work to make at home lah!

Jo said...

OMG you are making your own HCP .. that is amazing. I love this when just fried coz of the crunchy sides. However my preference is still the salty kind.

CarinE said...

My dad loves these!Too bad I'm really bad at frying..haha

Anh said...

This is soooo yummy! I like Asian fried donut!

Estate Lawyers said...

:p Let me remember my mum's cook. I ate nearly every breakfast when I was a child

Ju (The Little Teochew) said...

Hey, looks very authentic! I guess living overseas, when there are so many limitations on food, the ability to be able to replicate dishes from home becomes very real. Your family is lucky to have you!

Retno Prihadana said...

Ching, what is Nam Yee? I love this one filled with red bean. The forms are really cute. It´s almost similar with Roti goreng, but often filled with minced beef or tuna. TFS.

delia said...

Hi LCOM,
i love ham chin peng and yours looks very inviting with no starter. just what i've been looking for. do we really need to use nam yee? fyi, i don't take nam yee.

noobcook said...

I'm really impressed! They look so well made :)

Big Boys Oven said...

this is awesomely good, love this pastry dough@ :)

Little Corner of Mine said...

You're welcome Gert. Just sharing what I found in a cookbook that would benefit us living overseas. ;)

Cookoxt31, you can buy the nam yee at any Asian supermarket in your area.

Sonia, why make when you can just buy outside leh?

Hehe tasteifbeirut.

Crystal, I think so but taste more like deep fried red bean bun.

Sook :)

You're welcome kat.

Haha Tigerfish, actually compared to the traditional way, this is not much work at all. ;)

Jo, high five! I love the salty one too. I also liked it when it first deep-fried, crispy mah.

CariNe, it's ok, you will master it one day! :)

Thanks Anh.

Estate Lawyers, good!

Ju, thanks!

Retno, nam yee is the Chinese fermented red bean cubes sold in a bottle.

Delia, I "think" nam yee can be omitted, just add another 1 Tbsp. of butter. I never try it before, just my opinion only.

Thanks noobcook.

Thanks BBOven.

Anonymous said...

This looks good! I don't know where to find the nam yee (not sure what this is) and red bean paste in a can. Do you mind sharing a picture of them if you have time to post it? Thanks!!

Michelle said...

Wow! This looks like a really simple recipe for Ham Chin Peng! I should try it soon! I don't have the time/patience for complicated recipes either!

So if we make the salty version, how should we wrap it differently?

MaryMoh said...

Wow....delicious. I miss these. Yours look like an easier recipe. I would love to try one day. Thanks for sharing

Jencrafted said...

Looks so tempting! I'm inspired now, not to mention craving for a piece of HCP! I don't have Nam Yee - guess will have to omit for now. Thanks for sharing! Great to find another fellow blogger for Malaysia!

Pete said...

Thks for sharing this recipe.....looks good!

Added your link to my peteformation foodie blogroll. Cheers!

Little Corner of Mine said...

Michelle,
Flour the working surface, drop the dough, flour your roller and dough, roll it into a rectangle shape, brush the top with oil, sprinkle with salt and 5-spice powder, roll it up swiss-roll style. Cut into individual serving, flatten it and let it rest for 15 minutes. Stretch it out before dropping into hot oil to deep-fry.

Anon, the nam yee picture can be viewed at the below link:
http://www.petertan.com/blog/tag/nam-yee/

For the red bean paste, it is just a can with sweet red bean paste written on it. You can do a search on Google to look for a picture too.

You are welcome MaryMoh.

Welcome to my blog Jencrafted! Glad I have inspired one more person. :)

Thanks Pete! :)

daphne said...

U always have such great ideas to simplified stuff! This looks amazing and I like it how u r generous with red bean paste.

My Asian Kitchen said...

oh yes! Your HCP really look Pro like the one sell at market!! this recipe is really simple!! I saw Lily HCP recipe also with Starter too.

Little Corner of Mine said...

Daphne, homemade got to be generously with the red bean paste right? LOL!

Thanks Les. Yes pretty easy, I need to play with this recipe a bit to create the salty version without nam yee.

Beau Lotus said...

I know that I'm going to regret not going home to Singapore this year. Am already suffering from withdrawal symptoms. I am dying to have one of those ham chi pengs!!!

Anonymous said...

Thank you for sharing. May I know what is 'nam yee' please?

Little Corner of Mine said...

Beau, I want to have eat lots of food from Malaysia too. Haven't been back for 2 year already. :(

Anon, here the link:
http://www.petertan.com/blog/tag/nam-yee/

Anonymous said...

I see now I know its name is 'namyee'^0^ Thanks for the info.

By the way, is it ok if I omit the namyee?

Little Corner of Mine said...

Anon,
I think you can, just add 1 Tbsp. more butter/shortening. I want to try it without the nam yee too, that would be the kitchen experiment, you can try it first. As I am lazy so I have to wait for the day when I suddenly feel motivated to experiment in the kitchen. I would definitely experiment it without nam yee and make the salty version. If you tried it first, let me know your result ya.

Anonymous said...

Thanks LCoM ^_~ Definitely will let you know the result!

Anonymous said...

Hi, I just made this. But the dough wasn't spongy or soft. What did I not do? Thanks!

Little Corner of Mine said...

Anon, did you rest the dough twice per instruction? And did you stretch the dough wider before dropping it in to deep-fry? Did your deep-fried bread puff up like mine in the picture? And don't over knead the dough.

Anonymous said...

Yes, I followed the instructions exactly.. the dough did not puff up much during frying. I did not knead much, and I thought that was the reason but I guess not since you advised not to over-knead. The dough after frying was overall tough, but the taste of HCP is definitely there!

Little Corner of Mine said...

Hmmm...like that I don't know leh. Or maybe you can try to rest it for 30 mins before deep-frying? Sorry not much help here. :(