Sunday, June 14, 2009 4:43 PM
This is an entry for those who have been bugging me for the recipe. =))
ok...so i promised that i'll scan the recipe and send it over in a couple of days. i beg your pardon for my lousy memory. XD
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SOON KUEH (TEOCHEW)Skin ingredients:-125g wheat starch (sunflower brand)
-100g tapioca flour (fei ren brand)
-1/2 tsp table salt
-400ml boiling water
-1 tbsp cooking oil
Filling ingredients:-400g turnip, shredded
-100g carrot, shredded
-30g dried shrimp, soaked
-15g dried mushrooms, soaked and sliced
-1 tbsp chopped garlic
(fyi: the amount of dried shrimp, mushrooms and garlic need not be so accurate. if you like more mushrooms then put more. you can put in black fungus as well. =D)Seasoning:-1/2 tbsp pepper
-1 tsp salt
-1 tsp sugar
-1 tbsp light soy sauce
-1 tsp msg(optional)
Method:(Dough)1. Mix wheat starch, tapioca flour and salt together.
2. Boil water and slowly pour into flour mixture and stir continuously to form dough.
3. Leave dough to cool. (put a clean wet cloth over dough to retain moisture)
4. After dough is cooled, add in oil and mix well till dough no longer sticks to hands.
(Filling)1.
DO NOT shred turnip or carrot using shredder, use knife to cut into shreds. (to retain the juices and flavour)
2. Put in dried shrimp in heated wok to allow any water to evaporate first before putting in oil.
3. Allow dried shrimp to be fried to a crispy texture before putting in garlic. Fry till golden brown.
4. Add in mushrooms, stirfry till fragrant.
5. Lastly, add in turnip and carrot. (DO NOT ADD WATER.)
6. Use
medium heat, stirfry till turnip and carrot becomes soft.
7. Turn off the fire and add in seasoning.
(Steaming)1. Steam on medium fire for
10minutes. Make sure water boiling before putting to steam.
2. Remove from steamer, brush on shallot oil and sprinkle with fried shallots.
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I'm feeling very gracious today and so i shall share my belachan chilli recipe as well. XD
It goes very well with the soonkuehs.
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BELACHAN CHILLIIngredients:-50g chopped shallots
-25g chopped garlic
-50g dried shrimp, soaked and grounded
-15g chopped belachan
-30g chopped candlenuts
(buar keluas)-100g chilli paste (chap lemuar brand/ malabar brand)
-1 level tbsp sugar
-150ml oil
Method:1. Soak candlenuts in water for 10min till soft then chop till fine.
2. Fry grounded dried shrimp(with NO oil) to remove any moisture.
3. Blend all ingredients(excluding dried shrimp) together into paste.
4.
DO NOT heat wok. Using oil(at room temp), pour in paste and grounded dried shrimp, put on
low heat and keep stirring for
30min. (oil to paste ratio = 1:1)
5. Turn off heat then add in sugar.
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Have fun!!! Don't torch up your mum's kitchen. =DD
