Chwee Kueh (rice pudding)

Chwee Kueh

Kueh Ingredients
300g of rice flour
25g of wheat starch (deng ming fen)
25g of corn flour
1 tsp of salt
2 tsp of oil
400ml cold water
1000 ml boiling hot water


Method

1. Rice flour, wheat starch, cornflour pour in to the mixing bowl.

2. Add 400ml of cold water then use a wooden spoon to stir.

3. Bring 1020 ml of water to boil, make sure it boiling hot with big bubbles.

4. Only add in 1000 ml of boiling hot water to the flour mixtures.

4. Then pour over the batter mixture then stir it, add salt & oil to stir together.

5. Keep stirring until look like glue texture, if the batter not transparent, or watery glue texture,
bring it over the stove to cook it, until a portion of it stick to the wooden ladle, remove from fire.
Stir it until well.

6. Wet the mould, pour the batter into the mould, abt 3/4 filled with batter,
then add 1 tsp of cold water as topping before you bring to steam.

7. Steaming time abt 15 to 20 mins, once it already 20 mins, open the cover, see there is
a depression of water content in the centre, let the fire on, let it cook for 5 mins more
with open cover, to steam dry the water content. Once water content dry, off fire.


Radish Topping

Ingredient
300g or preserved radish (chai poh)
10 pieces of garlic (chopped fine)
2 pieces of small onion (chopped fine)
2 tbsp of dark soy sauce (optional)
2 tbsp of sweet dark sauce
50g of sesame seed (stir fry)
1 tsp of pepper
2 pieces of pandan leaves (add fragrant)

Method

1. Soak the preserved radish until not so saltish, drain dry.

2. Fry the garlic then scoop up.

3. Fry the onion until brown crispy, scoop up and leave the oil in the pan

4. Add in the drain dry preserved radish and fry & cover. Add pandan leaves to cook together.

5. Fry until radish abit soft (about 1 hour), low fire.

6. Add in dark soy sauce & sweet sauce into the radish to fry, add more oil if necessary, fry until the radish abit jumping.

7. Add fried sesame seed and pepper together to stir fry.

8. Once fragrant, off fire, add fried garlic & fried onion to stir well, ready to be serve as toppings.


Remarks:

You may use a 7 inches round or square tray to steam, steaming time is about 40 - 45 mins.

Steam coconut yam - sweet dessert

Ingredient

260gm yam (net wt)
42gm rice flour (3 elephant brand)
42gm tapicoa flour (cock & torch brand)
175ml coconut milk (Heng Guan brand)
50ml tap water
45gm fine sugar
a few drop of purple food coloring (optional)

100gm grated coconut (to be steam)

Method:
1. Mixed grated coconut with 1 tsp of salt, then bring to steam for 5 mins, then let it cool down.

2. Peel and cut the yam into small cube and steam for 20 mins.

3. After 20 mins, use a fork to mash while it still hot, then cover it.

4. Put rice flour and tapioca flour into a mixing bowl, add sugar to stir well.

5. Add water to stir well, use a wooden spoon to stir, then add in smashed yam, until well blended. add in the coconut milk.

6. Bring to a non-stick wok, to cook and stir in low fire until the texture become a bit coarse then pour into small chwee-kueh mould and steam for 25 mins.

7. After 25 mins, open the cover, if there is water content, let it steam further.

8. After the water content dries up, remove the mould, let it cool down.

9. Once it cool down, unmould them, garnish with grated coconut, ready to serve.

Fried Green Bean Starch Sheet, Hot & Sour Soup

Fried Green Bean Starch Sheet
yield: 5 to 12 persons
Ingredient:
1 pkt of green bean starch sheet (tianjin brand)
100gm prawn meat (before deshelled is 200gm)
100gm lean pork (soft leg meat, cut into strip)
3 dried mushroom (soak, strip)
1 yellow onion (strip)
1/2 carrot (strip)
2 red chillies (strip)
100g beansprouts (soak in vinegar, drain dry)

Garnishing
2 eggs

Gravy:
1 rice bowl of chicken stock (1 bowl = 300ml)
1 tsp salt
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp M.S.G.
1/2 tbsp black vinegar (chin kang brand)
1/4 tsp sesame oil
1/4 tsp pepper


Method:

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Soak the green bean starch sheet (GBSS) in tap water for 1/2 hr then cut into small long pieces.

3. Season the prawn with 1/4 tsp salt, 1/4 tsp sugar or M.S.G., 1/4 tsp of cornstarch, 1/4 tsp huatiao, 1/4 tsp pepper, use hand to mix them well and set it aside for 15 mins.

4. Beansprouts soak in 2 tsp of vinegar (for crunchness)for 10 mins then drain dry.

5. Onion either yellow or purple, cut them into thin slices. By cutting the side of the chillies then remove the seeds, cut into strip.

6. Chop garlic into fine pieces. Pat and cut the ready-soaked mushroom into strip.

7. Cut the GBSS into strip using chopper, have to roll them up then cut, then it will line out nicely look like kueh teow strip.

8. Prepare the gravy: 1 bowl of chicken stock, 1 tsp salt, oyster sauce, stir well, add M.S.G., sugar, black vinegar, sesame oil, pepper, then leave it a side.

9. Boil water in the wok, when water boil, put in GBSS then stir it well, once its boil, remove and drain dry.

10. Add oil to the wok, add garlic to fry until fragrant, then add yellow onion, chilli, fry until fragrant, add mushroom, stir under high fire, sprinkle huatiao wine, add gravy let it boil, add in lean meat, stir, add in prawn stir again, add a bit black soya sauce, add beansprouts, stir, reduce to medium fire, add green bean starch sheet (GBSS), stir fry them evenly until you see the side of the wok boiling, got slightly bubble. Then off fire, dish up on a plate.

11.Prepare garnishing: 1 tsp cornflour, 1 tsp water, a pinch of salt, a little pepper, 2 eggs (beat all together), grease the pan, then pour in the beaten eggs, let it spread over the pan evenly, once looks cooked, flip them over, then let them cook until almost well done, remove, cut into strip.

12.Garnish the stripped eggs over the plate of fried green bean starch sheet.



Hot & Sour Soup

Ingredient
100gm sea cucumber (cut into strip)
100gm lean pork (cut into strip)
1 box of silken toufu (cut into strip)
2 slices of black fungus (5gm dry wt)
100gm of cuttlefish (cut into strip)
50gm szechuan mustard green (cut into strip)
2 stalks of coriander leave (chinese parlsey)
2 eggs

Garnishing:
5 pieces of chilli padi (strip)
2 stalks of spring onion (thin strip)
3 slices of young ginger (cut into thin strip)

Gravy:
6 rice bowl of chicken stock (1 rice bowl is 300ml)
1 tbsp of dark soya sauce
1 tbsp of sugar
2 tsps of salt
1 tsp M.S.G.
2 tbsps of black vinegar (Chin kang brand)
1/4 tsp of sesame oil
1/4 tsp of pepper
1 tbsp of chilli oil


Method

1. 500gm of chicken bones, blanch in hot water, then remove, add 8 bowls of water to cook it, let it boil in high fire for 5 mins, then reduce to low fire to boil for 1 hour, the water will be about 6 bowl left.

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Wash sea-cucumber and drain dry, no need to treat it, cos you will add it to boil the soup. Cut sea-cucumber into strip.

3. Dry mushroom must soak until soft, then pat and cut it into thin strip.

4. Soak the szechuan mustard green for 1 hour until the chilli is gone, then taste for saltness, if too salty, soak again. After that, cut them into strip.

5. Already soaked Black fungus, cut it into strip. Cut cuttlefish into strip.

6. Prepare the gravy: 6 bowl of chicken stock, add 2 tsp of salt, 1 tbsp of dark soya sauce, 2 tbsp of black vinegar (chin kang brand), 1 tbsp sugar, 1/4 tsp of pepper, 1 tsp M.S.G.

7. Wok hot, put 2 tbsp oil then put 2 slices of ginger, 1 stalk of spring onion to fry until fragrant remove.

8. Oil still in wok, sprinkle huatiao wine, add gravy to cook until boil.

9. Add some sesame oil to the meat then add to the wok to cook.

10. Add all the ingredient except cuttlefish add last.

11. Prepare thickening: 4 tbsp of water and 4 tbsp of potato starch stir them well, put aside.

12. When the soup in the wok is boil, reduce fire, stir in the thickening, let it boil, once boiled, reduce fire.

13. Beat 2 eggs then add little sesame oil, then pour in thru stirring, Add cuttlefish and garnishing, off fire, add chilli oil, some coriander leave.

14. Ready to serve.

Fried Tapioca Kueh

My friend, Poh Ying give me a pkt of 500gm grated tapioca, so i decide to make the pasar malam selling fried tapioca kueh the green pancake, selling 3 for a dollar


Ingredients
1 kg Grated Tapioca (net wt) (can buy from kk market or clementi Ave 2 Market)
400 gm sugar
120 gm flour (plain or cake or HK flour)
250 gm grated coconut (white color)
10 gm of pandan leave juice
1/8 tsp of green coloring
6 tbsp of water

Method
1. Mix grated tapioca with sugar together into a mixing bowl.

2. Add 1 tbsp of pandan juice then use a wooden scoop to mix well, add coloring.

3. Stir towards & backwards, sieve in the flour into the mixing bowl and stir well. Then add in grated coconut, mix it well.

4. If tapioca looks a bit wet, add only 6 tbsp of water, if the mixture looks dry, add not more then 400 ml of water.

5. Put a bit of oil on pan, then use a scoop to scoop up the tapioca mixture then put on a flat frying pan, to fry, use low fire.

6. Until you smell of tapioca fragrant, turn the tapioca pancake, then let it cook slowly, until its smell fragrant, remove

7. Ready to serve.

Guo Tie (Fried Dumpling)

Ingredient:Dough225 g cake flour (Hongkong flour) 1/8 tsp salt 2 tsp oil
100 ml warm water
Filling:100 g prawns (diced)
200 g minced pork
200 g bai cai (boiled & diced)
30 g yellow onion (diced)
30 g chives (koo chye)
Seasoning:1 tsp salt
2 1/2 tsp sugar
1/4 tsp pepper
3 tsp cornflour
1/2 tsp sesame oil
3 tsp cooking oil
Method:1. Put pork, prawn, salt, sugar, pepper mix together in a mixing bowl. Then add cornflour, sesame oil, cooking oil mix again until well blend. Add onion, chives to mix it well then leave aside on a plate.
3. Sieve the cake flour into a mixing bowl, add salt to it. Pour cooking oil into the mxing bowl then mix it well with a wooden rod. Take 200 ml of tap water mix with 100 ml of hot boiling water to mix well then pour out 100 ml of warm water into a bowl.
4. Put the dough on the table to knead, then add warm water a bit at a time, mix until the dough is smooth. Put the dough inside plastic bag, let it set aside for 5 min. After 5 min, divide into 2 portion, leave the 2nd portion inside the plastic bag.
5. Divide the 1st portion into 12 small pieces of dough. Make into a ball then press it flat, use a wooden rod to roll on the side of the pastry. Then put filling in the centre, then to form a semi-circle, fold one side overlapping after another on the edge of the second side of the pastry, leave the 1st side facing urself no pattern on it.
6. Once the guo tie is completed, put it on a plate to prepare for frying. Put oil on the pan, then put in the guotie to fry. Until the skin (backside) slight burnt, pour away the oil, add 100 ml of water. Then cover the pan with a lid for 8 miins, let the guotie cooked. Then open the lid, fry the guotie until the water dry up.
7. Dish up and serve from the plate.

Dim Sum: Fried Yam Puff

Yam Taro Puff (This recipe makes 24 pieces)

Either
Ingredient: (for filling) - sweet300gm of Red bean paste

OR

Ingredient: (for filling) - savoury
100 gm yellow onion (chopped)
100 gm char siew (cube)
150 gm minced pork
100 gm prawns (cube)
3 nos of dried mushroom (soak it soft) - (cube)
30 gm green peas (defroze)
20 gm spring onion (cube)
Seasoning (mix into a bowl)80 gm water
1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp dark soy sauce1/2 tsp oyster sauce
1/4 tsp sesame oil1/8 tsp pepper
Thickening:3 tsp cornflour3 tsp water (tap)

A.To cook the filling:
Method:1. Heat the wok with oil, then put in chopped onion, minced pork to fry until the minced pork is half cooked. Add chopped prawn, mushroom, pepper, sesame oil then fry it well. Add seasoning to fry, then add char siew. Add thickening, add green peas then fry again
2. Add spring onion to fry for a while then off fire. Leave it a side to let it cool down.

B.DoughIngredient:300g yam (net wt)

Seasoning3/4 tsp salt
2 tsp sugar
1/2 tsp 5-spice powder
1/8 tsp pepper1/8 tsp sesame oil
80g wheat starch
100ml boiling water
60g shortening (crisco)
Method:1. Peeled, sliced the yam and steam for 30 mins. Then mash it to flatten all the lumps. Then cover the well mashed yam first, then set aside. Pour boiling hot water into wheat starch in a mixing bowl then use a wooden roll to mix it well. Roll it like a circle in the mixing bowl.
2. While the wheat starch still warm, cover first. Add sesame oil to the yam then mix it well on a table, then add the wheat starch, to the well blend yam mixture. Knead all together, until the dough is cold then add shortening into the centre of the dough.
3. Knead again until no sticky to hand. Use a pastry cutter to cut into 24 peces. Then make one piece into a ball, the press it down. Use the thumb & finger to make the outer layer thinner , Let the centre a bit thick, then put savoury filling (10 gm) on the centre. The seal it up.
4. Make into a semi-circle. then press it to make it look like oval shape. Then set aside for frying . Put oil in the pan, then keep it at medium fire, then put the yam puff thru a oil filter strainer.
5. Dip into the oil for deep frying once, then use a strainer to bring the yam puff up again. Do this a few times, until the yam puff turn slightly brownish. Use medium fire all the while. This will get the crispy texture of the yam. Once you see the crispy texture of the yam, dish up and put on a plate. Ready to serve.

Dim Sum: Oyster Sauce Dumpling

Ingredients (24 pieces)
250g Wonton Skin (round shape)


Fillings:
150g prawns (diced)
150g pork (shoulder meat - sliced)
6 nos of water chestnut (diced)
Seasoning:
1/2 tsp of salt
1 1/2 tsp of sugar
1/2 tsp of pepper
1 1/2 tsp of cornflour
1/2 tsp of sesame oil
1 tsp of cooking oil

Method:
1. Season prawn, pork with salt, pepper, sugar together first. Add in cornflour, sesame oil, cooking oil to the mixture.

2. Mix them until firm. Add in waterchestnut to the mixture, then mix it for 2 mins. Use a tsp to put the mixture in the wonton-skin, fold it like a semi-circle.

3. Fold the edge - stacking one after another - turn out like a fan design.. Put in the folded dumpling to deep fry in oil. Fry until golden brown.
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Dipping Sauce - Oyster Sauce

Ingredient:
1/2 tsp salt
1 1/2 tsp sugar
2 tsp oyster sauce
1 tsp dark soya sauce
1/2 tsp sesame oil
1/4 tsp pepper
100g water
1 tsp cornflour
1 tsp water

Method:
1. Heat pan with 2 tbsp of oil . Add in 100g water, salt, sugar, oyster sauce, dark soya sauce to fry. Then add in sesame oil and pepper. Mixed cornflour with water until well mixed. Add to the oyster sauce mixture until its thicken. Serve this sauce with the above Deep fried Dumpling.

Chee Cheong Fun (with recipe)

Chee Cheong Fun
Ingredients:
Batter:
300g rice flour (3 elephant brand)
30g wheat starch
½ tsp salt
2 tbsp cooking oil
800ml tap water

Filling:
300g roasted pork (sliced)
2 tsp light soya sauce
3 tsp cornflour
¼ tsp pepper
¼ sesame oil

Dipping sauce:
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp sugar
100ml boiling water

You Need:
2 pieces of rectangle size white cloth
1 rectangle size tray (oven toaster tray will do)

Method:
1. Mix rice flour, wheat starch, salt, and oil together, use a wooden scoop to stir them well. Add water gradually and also stir, repeat it for 3 times that means, add water & stir, add water & stir, add water, & stir, this mixture should be watery - then sieve thru a strainer then set aside.

3. Put sliced roasted pork in a bowl, then add light soya sauce, cornflour, pepper, sesame oil, use a metal spoon to stir until well mix and set aside. Prepare Dipping sauce and put them into a bowl.Boil water in a 3-tier steamer or a wok with boiling water below.

4. Wet the 2 pieces of white cloth into a pot of tap water. Prepare a rectangle tray and put into the 3-tier steamer while it boiling hot. Put 1 piece on the tray, then pour in a scoop of the batter, then cover to let it cook for 2 mins. The 1st layer batter will be thrown away, cos we wan to get the sticky into the cloth only, then put remove the batter, and put the cloth to soak in the tap water pot.

5. Cover up the steamer, let it boil, once it is boil, reduce the fire, then put in a piece of white cloth then put in 1 scoop of batter then cover to let it cook for 2 mins. Once 2 min, open the cover, then put in the roasted pork onto the batter then let it steam for 2 mins.

6. After 2 mins, prepare a tray with greased oil., then put the cloth with the batter facing the oily part of the tray, use a scrapper to scrap the paste out, and start to roll it. Roll it backwards then forward about 3 time roll it up, it will covered the roasted pork inside.

7. This recipe can roll about 10 rolls of chee cheong fun.This chee cheong fun can be serve with dipping sauce provided here.

Dim Sum: Fried Chicken in Envelope

Ingredients:
1 Kg Chicken (deboned) - 6 or 7 pieces of drumsticks (cut into half)
100g onion (sliced)
50g spring onion
15 pieces envelope (greaseproof paper) - buy from ntuc or bookshop
Seasoning:2 tsp salt
3 tbsp sugar
3 tbsp A1 sauce or HP sauce (get from ntuc abt $3 plus)
3 tbsp oyster sauce
2 tbsp ginger juice
2 tbsp cornflour
1/4 tsp pepper
1 tbsp sesame oil
6 tbsp cooking oil
3 tbsp water

Method: 1. Marinate the chicken with the seasoning, mix it well. Add in onion and spring onion. Leave it for 5 to 6 hours, best result is overnite also good.

2. Cut the greaseproof paper 10 ins X 10 ins. After 6 hours, remember to rub the greaseproof paper with oil first , the side use to wrap the chicken. Then wrap the chicken with greaseproof paper. and send to deep fry in oil.

3. Make sure the wrapper turn to dark then consider the chicken is cooked. Then remove the wrapper-chicken from the oil. Ready to serve.

Dessert: Multi Coloured Ondeh-Ondeh

Ingredients:
400g Glutinous Rice Flour
350g Thin coconut milk = 150g fresh coconut milk + 200g water

Filling:
150g Palm Sugar (Gula Melaka)
300g Grated White Coconut
1 tsp salt
1 dsp glutinous Rice Flour
40g water

For Coating:
200g grated white coconut 1/2 tsp salt *Steam for 5 mins

Method:
1. Mix glutinous rice flour with coconut milk together to form a dough. Prepare filling: cook gula melaka and water till sugar dissolve. Add in grated white coconut and salt.

2. Cook until dry before adding glutinous rice flour and mix well. Divide dough into 3 portions with different colors. Cover the 2 portion with a mixing bowl, then take 1 portion to divide into smaller pieces and make into ball then press flat and put the filling in the centre then wrap up.

3. Prepare a tray with plastic paper then place the balls on the tray. Do the same for the 2nd portion & 3rd portion also. Once the grated coconut is steamed, put on a tray let it cool. While you boil water, once you see bubble, put in the glutinous ball, high fire, then prepare 1 cup of tap water, once you see bubble, pour in the water, to control the boiling temperature, do it 3 times (this is to prevent the ball from breaking up).

4. When you see the balls float up, scoop them up and coat with grated white coconut before serving.

Ondeh Ondeh (using sweet potatoes)

Ingredients:
500 gm sweet potatoes (skin off)
110 gm tapioca starch
50 gm water
250 gm gula melaka (cut into cube)
300 gm skinned grated coconut (add 1/8 salt & steam for 3 mins then leave to cool)

Method
1. Peeled, sliced, steamed and mashed the sweet potatoes. Mix the mashed sweet potatoes & tapioca starch with water. If the sweet potatoes too dry, add some water.

2. This dough have to knead until it is soft. Divide the dough into small portions, put a piece of gula melaka into each ball, drop the ball into the boiling water. Once you see the water boil after drop in the ball, add cold tap water to reduce the temp, so that the ball will not break as it was boiling.

3. Then observe this time, again the temp is raised, the water start to boil, you see bubbles, add another time of cold tap water, then let it start to boil again. This time when you see the ball start to float up when the water starts to boil, scoop it up then roll it over the cold steamed grated coconut.

4. Remember to roll it over when the ball is hot, so that it will stick with the grated coconut. Once the ball is coated with grated coconut, it will be ready to serve.

Marble Sesame Seed Kueh

White Sesame Seed Batter/Layer

(A) Ingredients
50g white sesame seed (roasted & blend)
10g wheat starch
30g rice flour
60g tapioca flour
100g water

(B) Ingredients:
120g coconut milk
40g coconut milk (to be added after A & B ingredients are mixed)
20g fresh milk
80g sugar

Method:
1. Mix ingredients (A) together. Bring Ingredients (B) to boil. Then pour in ingredient (A) and mix evenly.

Black Sesame Seed Batter/Layer
(A) Ingredients
50g black Sesame seed (roasted & blend)
10g wheat starch
30g rice flour
60g tapioca flour
100g water

(B) Ingredients
130g coconut milk
20g coconut milk (to be added after A & B ingredients is mixed)
100g brown sugar

Method:
1. Mixed ingredients (A) together. Bring ingredients (B) to boil, then pour in ingredient (A) and mix well.

Method: (steaming)
1. Grease baking tin 7" x 7" and line with paper. Pour in 1/2 cup of the White sesame seed batter. Steam for 4 mins. Remove from steamer, pour in 1/2 cup of Black sesame seed batter and steam for another 4 mins. Repeat the layering and steaming with different batter for each layer (5 times each).
Last Layer steam for 15 mins. Remove from steamer and let it cool.