Martin Yan in Malaysia Recipe: Siu Mai with Spicy Tomato Sauce
Thank you Asian Food Channel for inviting me to watch Martin Yan in person in Malaysia lately. It is always fun to see an international celebrity chef live in person. As part of the 8 treasures of China Tour with AFC, Martin Yan made a pit stop in Malaysia for a weekend of excitement. As part of the internet media, I got the first hand experience of Martin Yan’s cooking demonstration workshop. It was fun, lively and good food and I am here to share one of the 3 recipes I experienced from the event.
Siu Mai with Spicy Tomato Sauce
227g ground chicken
2 whole water chestnuts minced
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons Oyster sauce
1 teaspoon cornstarch
12 square wonton skins
2 lettuce leaves
1 tablespoon chopped cilantro
1 green onion, chopped
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tomatoes, peeled and chopped
¼ cup chicken broth
2 tablespoons chilli garlic sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 2 teaspoons water
1. To make the filling, combine the ground chicken, water chestnuts, rice win, oyster sauce and cornstarch in a bowl until well mixed.
2. To make the dumplings, place a heaping teaspoon of the filling in the center of a wonton wrapper. Keep the remaining wrappers covered with a damp kitchen towel to pretent them from drying out. Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. Flatten the bottom of the dumpling by tapping it against a flat surface and squeeze the sides of the dumpling gently so the filling plumps out of the top. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out.
3. To make the sauce, heat a wok or stir fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring until fragrant for about 10 seconds. Add the tomatoes and stir fry until the excess liquid is evaporated, for 3-4 minutes. Add the broth, chili, garlic sauce, soy sauce, and sesame oil and bring to a boil. Add the cornstarch mixture and cook, stirring until the sauce boils and thickens for about 1 minute. Keep the sauce warm over low heat.
4. Prepare a wok or stir-fry pan for steaming. Line a steaming basket with the lettuce leaves. Arrange the dumplings, without touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, 4 to 5 minutes.
5. Pour the sauce onto a serving plate. Arrange the siu mai on top of the sauce. Sprinkle the cilantro and green onion on top and serve.
The Siu Mai with Spicy Tomato Sauce was tasty. Martin Yan made it looks easy and beautiful. I hope with the recipe above, everyone can try to make it themselves. Good luck and come back here for 2 more recipes!
Check out Martin Recipes here:
Siu Mai with Spicy Sauce>> https://www.placesandfoods.com/2011/03/martinyanrecipe1.html
Spring Rolls with Spicy Avocado Dip >> https://www.placesandfoods.com/2011/03/martinyanrecipe2.html