It is Ramadan month again and I wish our Muslim friends selamat berpuasa. I made this chicken siew mai recipe so that my muslim friends can try them out during the puasa month. I decide to make three of the above dishes at one go. Here are the recipes.
INGREDIENTS
50 pcs of Wantan Sheets (Around RM1.00)
1 Carrot, cut into round thin piece (10 pcs)
For the filling
300 gms of Minced Chicken Meat
150 gms of Minced Prawn Meat (Cut into bigger pieces if you like to feel the chunkyness of the prawns)
2 teaspoons of corn flour
2 teaspoons of salt or to taste
3 teaspoon of sesame oil
3 teaspoon of vegetable oil ( I added oil because I used lean Chicken Meat or else the Siew Mai filling will not be smooth)
1 tablespoon of Shao Shing Chiew(
optional)
2 Water Chestnut, remove skin and chop in to small pieces
2 stalks of spring onions chopped finely
1 onion, chopped finely
2 table spoon of soya sauce
½ teaspoon of pepper
Add all the ingredients above and stir well.
A) Siew Mai(Steamed)
1) My giant size soya sauce, shao shing shiew, Sesame oil, spring onions, water chestnut, minced chicken, minced prawns and wantan skins 2) All the ingredients mixed and ready. This following pictures show you how to make the siew mai.
Scoop one table spoon of filling into the wantan skin. Then fold as above. 
Use your thumb and index finger to shape the top and bottom. Put the siew mai on carrot slices so that it will not stick to the plate. (Learned this from Chef Martin Yan) LOL! Since I don't have fish eggs, I used finely chopped carrots to decorate the siew mai top.
I made 10 siew mai. Ready before steaming. Siew mai ready after steaming for 20 minutes.
B) Fried Sui Kow
I made sui kow from the rest of the filling and wantan skin. Just put some filling(use less than the one for siew mai) and fold the skin in to a triangle shape.
Before you fold the sui kow, spread some water between the surface so that it can stick well together. I made 40 pcs of sui kow. Deep fry the sui kow in hot oil until crispy.
Two plates above are the sui kow before frying. I fried 33 sui kow. (7 to be used for soup)
C) Sui Kau Soup
2 bowls of Water
1 stalk of spring onions
½ chicken bones
Salt to taste
Choy Sum (green vegetable, cabbage green)
Cut the rest of the leftover carrots into cubes A dash of pepper Put the water into a pot and boil. Add in chicken bones, carrots and 1 stalk of spring onions when the soup is boiling. Then add salt and a dash of pepper. Put in the 7 pcs of the Sui Kow that you have made earlier(in
B). Boil for 2 minutes. Add Choy Sum. Garnish with chopped spring onions before serving.
The sui kow soup..................................................Tasty sui kow. HAPPY COOKING!
I was clearing my fridge and found some leftover candied winter melons (冬瓜糖, Tang Kua, Tong Kwa) that I used to make longan drinks. Since it is a hot day, I thought it would be nice to have some sweet tong sui (sweet drinks) for dessert after eating my home cooked kueh teow soup with lots of chilli boh in it! Longan (Mata kucing (cat eye) in Malay; direct translation to English, Dragon Eye; simplified Chinese: 龙眼; traditional Chinese: 龍眼, Vietnamese: Long Nhãn) strengthens the spleen and also nourishes the blood. The balance the sweetness and taste of candied winter melons I used some red dates which is a little heaty and also good in improving Qi! For some additional aroma and flavour, I put in around 7 pieces of sweet Chinese Preserved Dates (mutt cho)! 
