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Ang Koo Kueh + Soon Kueh
The transliterated Chinese name of this dish is 笋粿 (sun guo). This is a steamed Chinese dumpling made of rice flour skin with chopped turnips strips as filling. Although the word 'soon' is a Chinese dialect word for bamboo shoot (笋), practically all modern versions of this dish are made with turnip. It can be eaten steamed or fried (to make the skin crispy), with sweet dark soya sauce and chilli paste.How to make Soon Kueh:Ingredients:200g dried shrimps, soaked50g dried mushrooms, soaked and sliced200g chicken or port fillet, sliced into strips500g chives, chopped2 tsp minced garlicSalt and pepper to taste Dough:900ml water1/4 tsp salt500g rice flour100ml oil250g tapioca flour Method:1. Cook the filling and set aside.2. Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly till the mixture thickens.3. 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.4. To make
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