Ingredients for Wrapper:
150g tang mien furn (wheat starch)
75g rice flour
a pinch of salt
300ml water
Method:
1. Place sifted tang mien furn, rice flour and salt into a mixing bowl.
2. Boil the water and when boiled pour into the flour and stir quickly to cook the dough.
3. Transfer cooked dough on to table top and knead until smooth and pliable. Cover dough and set aside for 10 minutes.
4. Roll dough out into a long cylinder and divide into about 30 pieces. Flatten one piece of dough and roll out into a circle.
5. Fill each wrapper with a tbsp of filling, fold into a semi circle and seal the edges by pinching the sides together.
6. Place prepared kueh on a greased steamer and steam over high heat for about 10 minutes. Remove from steamer and brush with some shallot oil.
Ingredients for Fillings:
300g lean pork
100g dried shrimps, washed
2 pieces firm beancurd, diced
Few stalks chives
2 cloves garlic, chopped
2 tbsp cooking oil
Seasoning:
1 tsp light soya sauce
1 tsp salt
a dash of pepper
Method:
1. Boil lean pork and cut into thin strips. Fry beancurd cubes till light brown and drain.
2. Wipe chives with a kitchen towel and cut into 2 cm lengths. Toss with a tsp of alkaline water to preserve the green colour.
3. Heat oil in wok and fry the chopped garlic and dried prawns till fragrant. Add in pork strips, fried beancurd cubes and seasoning. Add a bit of water and stir fry till almost dry. Add in the chives and and quickly dish up. Leave to cool before using.
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February 24th, 2007
Posted by
rose |
Desserts and Snacks |
one comment
Ingredients For Wrapper:
300g rice flour
100g tapioca flour
extra tapioca flour for dusting
1/2 tsp salt
2 tbsp oil
600ml water
Method:
1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a long stick till flour is well distributed and cooked.
3. Pour cooked rice dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Rest dough for 10 minutes.
4. Dip hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and use a rice bowl to cut out small even pieces of wrapper.
6. Fill each wrapper with 1 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chillie sauce.
Ingredients for Fillings:
600g bangkwang (turnip)
1 carrot
100g dried prawns (washed)
5 dried mushrooms (soaked & sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped
Seasoning:
1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 bowl water
Method:
1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlics and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and turnip strips. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool before using.
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February 24th, 2007
Posted by
rose |
Desserts and Snacks |
4 comments
Ingredients:
20 pieces nian gao
10 pieces sweet potatoes
oil for deep frying
Batter:
50g plain flour
50g cornflour
1 egg
1 tbsp sugar
1 tsp baking powder
water (about 1 cup)
Method:
1. Cut nian gao into 1/2 cm thick slices. (If the cake is too hard, steam whole cake for 5 minutes before cutting).
2. Wash and skin sweet potato. Cut into halves and then cut into 1/2 cm thick slices as for nian gao.
3. Sift the plain flour, cornflour and baking powder into a mixing bowl. Beat the egg with the sugar for 3 minutes and add to the flour. Blend in the water, a little at a time till enough to form a thick-dripping consistency.
4. Heat wok with 3 rice bowls oil until very hot. Lower flame to medium.
5. Sandwich a piece of sweet potato in between two pieces of nian gao.
6. Dip into the thick batter and carefully drop into hot oil. Deep fry on each side for about 5 minutes or until golden brown.
7. Remove and drain off excess oil.
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If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 24th, 2007
Posted by
rose |
Desserts and Snacks |
4 comments
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