Wednesday, May 30, 2012

Singapore - Soon Kueh

Soon Kueh


-       200g dried shrimps, soaked
-       50g dried mushrooms, soaked and sliced
-       200g chicken or port fillet, sliced into strips
-       500g chives, chopped
-       2 tsp minced garlic
-       Salt and pepper to taste
-       Dough
-       900ml water
-       1/4 tsp salt
-       500g rice flour
-       100ml oil
-       250g tapioca flour


-       Cook the filling and set aside.
-       Boil the water in a pot and then stir in the salt, rice flour and oil.
-       Mix thoroughly till the mixture thickens.
-       Allow to cool before removing from t he pot.
-       Knead into a dough with tapioca flour.
-       Divide into the same number of portions as the filling.
-       Shape into a ball
-       To make the soon kueh, wrap 1 ball of filling with the dough.
-       Press the edges together to seal then twist patterns along the edges.
-       Steam on a greased tray lined with banana leaf for 12 minutes.
-       Remove and brush with oil.

No comments:

Post a Comment