Ku Chai Kueh (Dumpling)

Ku chau Kueh 2.jpg

Ku chai Kueh 1

Ku chai kueh.jpg

200 g ku chai (Chives) chopped
80 g minced chicken meat/pork
40 g carrots – diced
50 g bangkuang/bamboo shoot – diced
40 g dried shrimps – soaked till soft and minced coarsely

1 tsp sesame oil
2 tsp oyster sauce
1/2 tsp white pepper
2 tsp light soy sauce
1/2 tbsp garlic oil

50 g steamed yam – mashed

250 g rice flour
40 g tapioca flour
420 ml water
11/2 tbsp oil

1) Filling – Heat 1 tbsp oil and stir fry dried shrimps, minced meat till meat is opaque. Dish out into a mixing bowl. Add in carrot, bangkuang, ku chai and seasoning, mix well and set aside,
2) Dough
Combine rice flour and tapioca flour with water and stir till smooth. Cook mixture till thickened into a ball of dough, stirring constantly. Add mashed yam and mix well. Add garlic oil to dough and knead till smooth. Cover dough with damp cloth and set aside to cool.  Divide into small ball of your choice.
3) Take a ball of dough and roll out into circle. Wrap 1 tbsp of filling in the center and press edges together to seal. Arrange the kueh on greased steaming tray lined with banana leaf. Steam for 10-12 minutes. Remove kueh and brush with garlic oil and sprinkle with roasted sesame seed.

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Egg Tofu Spring Rolls

Egg tofu spring rolls

12 pieces Spring rolls wraps
12 pieces round wanton skin
1 egg
4 tbsp crispy tempura flour
5 tbsp water

3 tube egg tofu – cut into finger size pieces (deep fry till golden – drain and set aside)
50 g shredded carrot
80 g shredded cabbage
4 pieces shitaki mushrooms – soaked till soft and slice
100 g enoki mushrooms
4 long beans – cut into 1 inch in length
3 slices of ginger – cut into thin strips
2 cloves garlic – minced (optional)

Seasoning Ingredients
1/2 tsp pepper
1 tbsp mushrooms sauce
1 tsp salt
1 tsp mushroom powder

Oil for deep-frying

1) Heat oil in a wok and stir-fry garlic and ginger till fragrant, add mushrooms and fry for 2 minutes. Add in cabbage, carrot, long beans, enoki mushrooms and briskly stir-fry over  heat for 1 minute. Add seasoning, egg tofu , stir and mix to combine evenly.  Dish out to a serving bowl.
2) Mix flour, egg and water to form flour coating mixture.

To wrap
1) Lay a piece of spring roll wrap on a flat board, place a piece of wanton skin in the middle and a tbsp of filling on the wrap. Fold in the 2 sides and roll up the popiah. Seal the edge with the cornstarch.
2) Heat oil for deep-frying in a wok over medium heat. Before frying dip popiah in flour mixture and deep-fry in hot oil till golden brown.
3) Drain well and serve with chilli sauce.

Bak Chor Mee Soup/Dried

kon loh mee                                                           Kon Loh Mee  (Dried version)

bak chor mee pok dry

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Wanton Mee (Soup version)
bak chor mee kia soup

8 bundles fresh wanton mee (bought from tofu stall at the wet market)
200 g minced chicken meat/pork

Chicken wanton – 12 pieces deep fry and 12 pieces cooked
2 fish cakes – sliced
12 pcs fishball
Chopped spring onions
Crispy fried onions
Chilli padi – chopped
Pickled green chilli
Sambal belacan

Seasoning for minced chicken meat
1 tsp corn flour
1 tsp pepper
1/2 tsp salt

Soup Base
1 piece dried sole fish (deep fried)
40 g ikan billis
500 g chicken bones
2 litres water
10 pcs white peppercorn – crushed
4 slices ginger
8 cloves garlics – bruised

Tossing sauce
1 tbsp peanut oil
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp black vinegar
1/2 tsp pepper
1 tsp abalone sauce
4-6 tbsp stocks
1/2 tbsp dark soy sauce
2-3 tbsp chilli sauce (optional)
(Mixed all the sauce well)

1) Marinade minced chicken meat with seasoning ingredients for 15 minutes.
2) Blanch chicken bones in boiling water. Rinse well and bring water to a boil, add chicken bones and dried sole fish, boil over high heat for 10 minutes.
3) Heat oil in a pan and fry the garlics and ginger until fragrant for 1 minute, add ikan billis and fry for 2-3 minutes. Pour the mixture to chicken stock and boil over medium low heat for about 1-1/2 hours. Strain the stock and season with salt and pepper.
4) Bring a large saucepan of water to a boil over high heat. Loosen a bundle of noodles, taugeh and put into the boiling water. Stir with a wooden chopstick for 1-2 minutes, scoop it with a wire-mesh ladle. Immerse in a large basin of cold water for 1/2 minute. then put back into boiling water for another 1 minute, stirring all the time. Drain and stir noodles n a bowl of prepared sauce mixture.
5) Blanched the minced meat in boiling water till its turns opaque. Drain and set aside.
5) Transfer to a serving plate, topped with lettuce,  fried wanton, minced meat, fish cake, fried onion, spring onion and chilli. Serve with a bowl of soup with some fishball and sambal belacan.
6) Repeat the same process with the other servings.

For Soup version
1) Cooked noodles (Step 4).
2) Put noodle in a deep bowl, topped with wanton, fishball and fish cake and lettuce. Ladle on some soup and sprinkle spring onions, fried onions and chilli on top. Serve hot with some green chillies on the side.

Fried Prawns Dumpling with Chives

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400 g medium prawns – shelled and deveined
150 g minced chicken meat/prawns
1 egg white
1/2 each – salt, pepper, corn-flour
30 round wonton wrapper
20 g chinese chives (ku-chai) – chopped coarsely
4 water chestnuts – peeled and chopped coarsely
3 dried mushrooms – soaked till soaked and chopped coarsely
1 tsp sesame oil
oil for deep frying

1) Lay the prawns flat on the chopping board, mash it with the blade of a chef knife. Then push to the side of the chopping board, minced a few time to make sure the consistency is good. Place them in mixing bowl.
2) Add in chives, chicken meat, salt, pepper, corn flour, sesame oil and eggs. Mix in clock-wise directions till everything is well blended together. Form it into a ball shape and smack it back into the bowl a few times. Refrigerate for at least one hour.
3) Spoon a tbsp of filling onto the middle of the wonton wrapping, pinch the middle point on top, and make pleats on both sides.
4) Heat oil in deep sauce pot over medium heat, carefully place the wonton, 4 pieces at a time. Fry each side for about a minute and a half, until golden brown. Drain on paper towels.
5) Place on serving plate and serve hot with sweet, spicy and tangy sauce or mayonnaise as dipping sauce.