Sweet Potato Ball

Ingredient:

500g sweet potato (Peel, cut into small pieces)
2 tbsp sugar
40g – 50g plain flour (sifted)
50g tapioca flour

Method:

1. Boil sweet potato with water till soft.
2. Remove and drain, add sugar while its still hot, mash it.
3. Add flour to mix till does not stick to your hands.
4. Coat hand with some tapioca flour, shape dough into small balls.
5. Fry sweet potato balls till golden brown over low heat, drain well.

Kuih Dadar

Coconut Fillings:

Ingredients A:
125g (chopped) gula melaka
25ml water
5 leaf pandan leaf (washed, cut into small section)

Ingredients B:
200g white grated coconut (about ½ coconut)

Method:

1. Cook Ingredients A over low flame till sugar dissolve.
2. Add white grated coconut, toss fry till fragrant (about 10 minutes.)
3. Dish up, remove pandan leaf, set aside for use later.

Batter:
Ingredients A:
15 leaves pandan leaf (washed, cut into small section)
300ml water

Ingredients B:
½  grated coconut
¼  tsp salt

Ingredients C: (Stir till sugar dissolve)
1 egg
1 tbsp sugar

Ingredients D:
200g plain flour

Method:

1. Blend Ingredients A in a blender, pour everything into a bowl.
2. Add Ingredients B, squeeze out 335g of pandan coconut milk.
3. Mix in Ingredients C till well combined.
4. Put flour in a deep mixing bowl, stir in coconut milk mixture from above, strain.
5. Heat up a non-stick flat bottom pan, grease with a little oil, pour in a suitable amount of batter, turn pan around so that batter form a thin round pancake, fry on both side till cooked, remove.
6. Wrap in coconut fillings, roll up and serve.

Yield: about 15 rolls

Chinese Rice Dumpling

Ingredients:

1 kg glutinous rice (soaked 1 hour then washed and drained well)
Bamboo leaves and raffia string for wrapping

Filing:
400g belly pork (remove skin & cut into cubes )
150g dried mushrooms
200g dried chestnuts ( soak in boiling water for 1 hour and remove skin)
10 salted egg yolks
100g dried shrimps (soak in warm water)
100g mung beans (soak in boiling water for 1 hour, drain and add a pinch of salt and mix well)
2 tsp chicken stock granules

Seasoning:
2 tbsp Chinese Five Spice powder
3 tsp salt
2 tsp sugar
½ tsp pepper
3 tsp dark soy sauce

Others ingredients:
2-3 tbsp oil
3 cloves garlic – chopped finely
6 shallots – sliced thinly

Method:

1. Soak bamboo leaves in boiling water overnight. Clean and wipe the leaves with damp cloth.
2. Marinate pork with dark soy sauce, five spice powder, sugar, salt & pepper for 2-3 hours.
3. Heat oil in a wok, fry shallots and garlic till fragrant. Add marinated pork, dried shrimps, chestnuts, mushrooms. Add ½ cup water and 2 tsp chicken stock granules. Stir-fry till pork is cooked. Pour into a bowl & leave it cool.
4. Mix glutinous rice with 2 tbsp oil, 1 tbsp five spice powder, 1 tbsp dark soy sauce and 1 tsp salt. Stir thoroughly. Heat the wok and stir fry well seasoned glutinous rice and mung beans till heated through. Pour into a big bowl. Leave it cool.
5. Take 2 bamboo leaves, make them overlap slightly and fold into a conical shape. Put 1 tbsp rice into the funnel base. Add 1 tbsp filling and a piece of salted egg yolk. Cover with some more rice. Fold leaves over rice to form a triangular prism. Tie with raffia string.
6. Boil a large pot of water and add 2-3 tsp salt. Drop the bundles of dumpling in and boil for 1 ½ – 2 hours over medium slow fire. Top constantly with boiling water to maintain level of water at all times. When cooked, remove the dumplings and hang to dry.

Soon Kueh

Filling:

Ingredient A:
4 garlic (chopped)
4 onion (chopped)
50g dried shrimps (soaked in water to soften, chopped)
4 mushrooms (soft in water to soften, shred)
500g turnip (peeled, shred)

Ingredient B: (mixed all)
½ tsp black soy sauce
1 tbsp oyster sauce
half cube chicken stock cubes
½ tsp pepper
250ml water

Skin:

Ingredient A:
Water: 200g
Salt: ½ tsp
Onion oil: 2 tbsp

Ingredient B: (sifted)
100g rice flour
75g tapioca flour

* reserve ½ bowl onion oil  *
Method:

Fillings:

1. Heat oil in wok, add chopped garlic, onion, dried shrimp and fry over medium heat till fragrant.
2. Add mushrooms and turnip.
3. Add in all the ingredient B (seasoning) and stir fry over small heat till dry.
4. Remove and leave it aside to cool completely.

Skin:

1. In a mixing bowl, add sifted rice flour and tapioca flour.
2. Boiled ingredient A and then add into the mixed flour.
3. Stir quickly with wooden spoon, cover the bowl and place for 10 minutes.
4. Remove and knead into a smooth dough. Divided the dough into 10 portions.
5. Flatten each ball into a thin layer, cut into round, wrapped fillings and seal by picking up the sides.
6. Put into the greased steamer tray and steam for 15 minutes, remove and brush with onion oil.
7. Serve hot with sweet dark soy sauce sauce or chilli sauce.

Teochew Perng Kueh

Ingredients:

(For the Filling)

• 60g Raw Peanuts
• 1-1/4 cup Glutinous Rice
• 420ml Water
• 1/4 tsp Salt
• 2 tbsp Cooking Oil
• 100g Dried Shrimps, soaked & drained
• 10 nos. Chinese Mushroom, soaked, drained & shredded
• 1/2 cup Fried Shallots

(Seasoning)

• 1/2 tbsp Dark Soya Sauce
• 1 tbsp Light Soya Sauce
• 1 tsp Ground White Pepper
• 1/2 tsp Salt
• 1 tsp Sesame Oil
• 1 tsp Ground White Pepper

Method:

1. Boil peanuts until soft, drain and set aside.
2. Wash the glutinous rice. Let soak in the water for about 10 minutes. Drain. Put glutinous rice into the rice cooker; Add in the 420ml water and 1/4 tsp salt; Mix well. Cook as per normal.
3. Heat oil in a wok, add dried shrimps and stir-fry till fragrant; Add mushrooms and peanuts; Add in all the seasoning and fried shallots, stir well; Dish up and set aside.
4. Pour the mixture into the cooked rice and mix well using a pair of chopstick. Leave rice uncover to cool.

(For the Dough)

• 300 g Rice Flour
• 75 g Tapioca Flour
• 40 g Wheat Flour
• 520 ml Boiling Water (more/less depends on the dryness of flours)
• 4 tsbp Cooking Oil

Method:

1. Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
2. Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
3. Pinch some rice flour into the mould and until mould is lightly coated with flour; Pour out excess flour if there's any.
4. To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the centre; fold up the side and put dough into the mould; Press the dough with your palm and finger to ensure the mould is filled.
5. Turn over and hit at the side of the mould to release the moulded kueh. Put moulded kueh onto a lightly oiled plate. When plate is full; Bring kueh to steam in a rapid boiling water for 10 - 12 minutes. Remover and brush with oil.
6. Repeat step 4 and 5 until dough and filling are finished.

Note to share: Always cover the unused dough with a damp cloth while doing the wrapping. If you like to finish the wrapping for all kuehs b4 steaming, pls remember to brush a little oil on to the kuehs. If not the end-result of the kuehs will be harder and dry. 

Goreng Pisang

Ingredients

• Flour -- 1/2 cup
• Rice flour -- 1/4 cup
• Baking powder -- 1 teaspoons
• Salt -- 1/4 teaspoon
• Water -- 1 cup
• Egg, beaten -- 1
• Oil for deep frying
• Ripe bananas,peeled and cut in two pieces -- 6

Method

1. Mix the flour, rice flour, baking powder and salt well in a bowl. Beat the water and egg into the flour mixture until batter is smooth. Set batter aside to rest for anywhere from 15 minutes to an hour.
2. Heat the oil in a deep skillet or deep fryer to between 350° and 375°. Working in batches, using a fork to dip pieces of banana in batter to cover. Let any excess batter drip off and drop in the hot oil to deep fry, turning until well browned on all sides.
3. Drain on paper towels and serve warm.

Variations

• Use 1/2 cup coconut milk and 1/2 cup water in the batter for a more tropical flavor if you like.
• You can eliminate the rice flour if you like and use 3/4 cups all-purpose flour instead. But the rice flour adds a crispness that will be missing.

Taiwan Mee Sua

Ingredients:
2 litres chicken stock, double boiled
80g braising herb packet
1 tbsp dark soy sauce
40g rock sugar
25g dry shrimp, toasted
600g red mee sua
Ѕ cup cornstarch


Garnish:
25g coriander leaf
2 tbsp black vinegar
1 tbsp sesame oil
1 tbsp minced garlic
2 tsp chilli oil


Preparation:
Combine all stock ingredients and bring to boil.
Simmer stock for 5 minutes.
Add mee sua and cook for another 4-6 minutes.
Thicken with cornstarch and serve with garnishes.