IMG_0095recipe adapted with modifications/原食谱经调整取自于: What’s Cooking Tonight

ingredients (makes 20 pieces)

batter
150g rice flour
12g wheat starch
13g potato starch (corn starch ok)
1 tsp sea salt
1 tsp shallot oil (normal cooking oil ok)
150ml water, room temperature

350ml boiling water

topping
200g chai por (i.e. preserved radish)
2 tbsp minced garlic
2 tbsp minced shallot
2 tbsp dried shrimp, soaked & minced
1 tsp white sesame seed
100ml oil

seasoning
2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tbsp sugar
1/2 tsp salt
1/4 tsp pepper

IMG_0096食材(可做 20 个)

面糊
粘米粉 150克
澄面粉 12 克
土豆淀粉 13克(粟粉 OK)
海盐 1小匙
小葱头油 1小匙(食用油 OK)
水 150毫升,室温

开水 350毫升

收尾配料
菜脯 200克
蒜末 2大匙
小葱头末 2大匙
干虾米 2大匙、浸泡后切碎
白芝麻 1小匙
油 100毫升

调味料
生抽 2小匙
老抽 1/2小匙
糖 1/2大匙
盐 1/2小匙
胡椒粉 1/4小匙

Directions/做法

IMG_0100– prepare topping ~ rinse chai por briefly and squeeze dry. mince/process it to small bits and set aside
准备配料 ~菜脯洗净、挤干水份。用食物搅拌器或刀子剁细。待用

– heat a frying pan over low heat, and fry white sesame seed for about a min. dish up and set aside
煎锅以小火加热,放入白芝麻翻炒 1分钟。勺起、待用

– pour in minced chai por and stir fry for 2 mins till it is fairly dry. dish up, and set aside
煎锅倒入剁碎菜脯,翻炒 2分钟直到水份收干。捞起、待用

– pour oil into pan, and heat over medium heat. add in dried shrimp and fry till aromatic. add minced garlic and shallot and chai por. fry and mix well. then turn low heat, and continue to stir fry for 20 mins
煎锅加入油,以中火加热。加入干虾米,爆香后加入蒜末和下葱头末。翻炒、拌匀。转小火,继续炒 20分钟

– finally, add in seasoning and white sesame seed. mix well, and fry for another couple of minutes. dish up, and allow to cool
最后加入调味料和白芝麻,继续炒匀 2分钟。捞起、待凉备用

– prepare chwee kueh ~ bring 350ml water to boil. ensure that the water come to a rolling boil
制做水粿~350毫升水煮至沸腾~一定要煮开至大泡泡哈

– sift flours and salt together. stir in 150ml water, and mix till batter is no longer lumpy. add in boiling water, and whisk constantly
面粉和盐过筛,加入 150毫升室温水拌至无颗粒。注入开水,不停搅拌成糊

– brush chwee kueh mould lightly with shallot oil (or oil) and pour batter in 20 moulds
水粿模具刷上葱头油(或油),面糊分割成 20等份倒入模具

– steam over high heat for 20 mins or till the middle of the kueh sets. allow to cool for 20 mins before using a greased butter knife to unmould. serve with topping
以大火蒸水粿 20分钟,或直到水粿中央凝固即可。略凉 20分钟后,用刷上油的黄油刀将水粿脱模。加上配料,开餐

Personal notes/温馨小贴士:

IMG_0099– my chwee kueh mould is 3 inch in diameter. you can make either 20 short chwee kueh or 10 taller ones. i chose to make 10 slightly ones since chwee kueh tend to sink a little in the middle after steaming.  steam over high heat for 55-60 mins if making 10 (since you need to pour more batter in one mould)
我家的水粿模具直径 3寸。您可做 20个矮形或 10个中等高度水粿。因水粿在蒸熟后,中央会稍略下沉,我选择做了 10个中等高度的水粿~因每份模具里的面糊增加,所以蒸煮时间也需适当增加至 55-60分钟

IMG_0098

 

 

 

SHARE

(4) Comments

  • Christy (January 3, 2016)

    Please post the English and the Chinese versions separately (English recipe on top follows by the Chinese version for effortless reading). Thanks.

  • joceline (January 4, 2016)

    好久没吃。我只能望梅止渴啊!

  • joceline (January 4, 2016)

    好久没吃了。我只好望梅止渴啊! :)

Leave a Reply

Victoria Bakes – Baking into the Ether