another of my ah bu’s well loved recipe…. ok.. you really have to try this… 又一道阿母的拿手潮州小吃。。。 Dough Skin Ingredients／粿皮食材 300g rice flour (sifted) 40g tapioca starch (sifted) 600ml water 2...
Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...
I craved for Chai Kueh (steamed vegetable dumpling) for long finally managed to make it yesterday. Well, it is widely available here in Pen...
12 Peng Kueh Servings: INGREDIENTS FOR SKIN DOUGH: 160g rice flour 60g tapioca starch half teaspoon of salt 300ml of boiling water 2 to 3 table spoon of shallot or normal cooking oil (shallot is more fragrant) 3 to 4 drops of red or pink food colouring depending on how light or dark you like the colour INDREGIENTS FOR FILLING: 250g of glutinous rice; uncooked 250g of pork loin; diced (or other parts if you like but I don’t recommend minced pork) 30g of small sized dried shrimps; soaked, dried and diced 6 pieces of dried chinese mushrooms; soaked, dried and diced 60g of braised peanuts; without the sauce and diced 6 cloves of shallot; diced and fried till fragrant (or you can buy ready made ones) 3 to 4 teaspoon of diced or minced garlic 230ml of normal temp water 1 tablespoon of light soy sauce 2 tablespoon of sesame oil 3 tablespoon of oyster sauce (add more if you like for stronger taste) 1 tablespoon of dark soy sauce (add more if you like for stronger taste) Pinch of salt and pepper METHOD FOR SKIN DOUGH: 1) To combine rice flour and tapioca starch in a bowl. 2) To mix pinch of salt, shallot or normal oil, food colouring and hot water to combine. 3) To combine 1 and 2 and mix well. Cover with towel and let semi cool. 4) To knead the dough till smooth and nice. 5) To have a big plate and add tapioca starch to spread around. METHOD FOR FILLING: 1) To wash the glutinous rice and soak in normal temp water overnight. 2) To steam the glutinous rice the next day for about 15 to 20 minutes, and stir as and when. 3) To marinate the diced pork with sesame oil, salt and pepper. Set aside. 4) To use the oil and stir-fry the garlic with the dried shrimps and chinese mushrooms till fragrant and set aside. 5) To stir-fry the pork till fragrant and set aside. 6) To add in the glutinous rice, stir-fried dried shrimps, chinese mushroom and pork together with the braised peanuts, oyster sauce, soy sauces and stir fry till mixed well. 7) To add in pinch of salt and pepper as seasoning and taste. 8) To stir till mixed well and transfer into a pot or pan for steaming for better and softer taste. 9) To use middle heat over pot or pan to steam the ingredients for about 25 to 30 minutes till they are soft. 10) To add the fried shallot on top of the rice when finished steaming, and stir and mix well. 11) To let cool. METHOD TO FILL THE DOUGH WITH FILLING: 1) To put the dough in the plate and divide into 12 portions. 2) To take one portion of the dough, flatten evenly in your palms and fill it with the rice filling at the middle. 3) To cover the filling up with the dough and roll into round shape. 4) To put and press the dough with filling into the peng kueh mould. 5) To press and spread the dough evenly till no gap is seen on the mould. 6) To gently tap by the side of the mould to let the peng kueh come out. 7) To place the peng kueh into a lightly oiled plate, ready to steam. 8) To steam over high heat for about 10 to 15 minutes. 9) Ready to eat!!! PS: You may pan fry or eat it as it is after steaming! We prefer to have them as it is
Jalan Kukoh's freshly made Teochew Kueh have soft skin with a slight chew to the bite. The lightly pan fried skin have a bit of crisp. The kueh are generously packed with fillings which have well balanced flavours at the right intensity. The kueh are slick but not overly greasy. This is a good place to get nice Teochew kueh in Singapore.
Teochew Png Kueh is a beautiful Chinese sticky rice dumpling. They come filled with dried shrimp to make the filling ultra fragrant!
Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...
i couldn’t stop thinking about soon kuey ever since my ex-colleague couriered to me from shanghai…. and this inspired me to start reading up on teochew snacks (潮州小吃）… and since...
another of my ah bu’s well loved recipe…. ok.. you really have to try this… 又一道阿母的拿手潮州小吃。。。 Dough Skin Ingredients／粿皮食材 300g rice flour (sifted) 40g tapioca starch (sifted) 600ml water 2...
Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...
Delightful Teochew handmade kuehs! Even the dough is still being kneaded by hand daily!
Oh my painstaking 12 koo chai kueh aka chives dumpling >.
9 Mar 2022 : Address updated. They have moved back to the Macpherson Coffeeshop. Ever wondered why the Png Kueh is made in such an odd shape and comes in red and white varieties? Even though these snacks are popularly known as Png Kueh, we Teochews actually call these dumplings Poong Tor which literally […]
teochew yam kueh 潮州香芋粿 - by Victoria Moon Kua Recipe link:http://bakingintotheether.wordpress.com/2014/05/09/teochew-yam-kueh-
INTRODUCTION This is a Teochew kuih that I knew since i was young. It was a common item sold in the market hawker stalls. In fact, during my childhood times, the name is called Bee Bao Bee, meanin…
recently, an ex-colleague of mine (also singaporean) ~ who’s now residing in shanghai ~ hand made and couriered soon kuey (笋粿）to me in beijing… (＾▽＾)／ after eating it (literally after eating...
Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...
recently, an ex-colleague of mine (also singaporean) ~ who’s now residing in shanghai ~ hand made and couriered soon kuey (笋粿）to me in beijing… (＾▽＾)／ after eating it (literally after eating...
Kuehs, kuehs and more kuehs. Do you know your kuehs? Here’s 15 Teochew kuehs you should know if you are a Teochew.
Happy New Year to everyone! It's a brand new year for 2016 and CNY is just around the corner. I think it's the right time for me to share my Hong Kong Royal Chicken recipe. Tender chicken piece with some gelatinous layer in-between. Salty, with a hint of angelica root. The existence of Cekur, Turmeric and Spring Onion on the water bath injected all the flavors into the chicken and gives really good flavor. A dish that looked simple, but yet requires every details to be followed to ensure it's success. Chinese New Year is just a month away and I would like to share with you Hong Kong Royal Chicken (香港贵妃鸡) recipe which I think it is ideal as part of the CNY dish served during Chinese New Year dinner. During my previous trip to Hong Kong last year Jan'15, I had Gui Fei Chicken in Hong Kong Tasty Congee Noodle Wantun Shop 正斗粥麵專家, it was really good. I like it. So, I decided to replicate it at home. But the one in Hong Kong is dried version. The one I've re-created is with sauce. I like the idea of having sauce. If you are unsure with the sauce, you could always serve the sauce separately. The chicken dish on the picture above is showing half chicken only. I save the other half for the next meal. My mom did this once, many years back. She gave me quite a number of tips to ensure I didn't go wrong. These are the tips : Cekur (沙姜 Sand Ginger) is a must. Do not replace with Cekur powder or ordinary ginger. They are different. Turmeric (黄姜) is also a must. Do not replace with Turmeric powder. Choose a nice chicken for this dish. Even if you have to pay more for the chicken. Ingredients (Source : Harvest Rich Recipe Book, with modification) 1 Fresh Chicken, preferably Kampong Chicken (est. 1.3kg) 甘榜鸡 60g Cekor Ginger 沙姜 15g Turmeric 黄姜 5g Angelica Root 当归 2.4L Water, or more 水 75g Sea Salt 海盐 2 + 2 tbsp Rose Wine 玫瑰露酒 1 tsp Sugar 糖 1 Sprig Spring Onions 青葱 5g Goji Berries / Wolfberries 枸杞子 Turmeric is easily available at the wet market. But not all wet market sells Cekor Ginger. I got mine at Tekka Market, where they sell all sorts of spices to cater for Indian and Malay cooking. I love Tekka Market :) For the water, you just need to make sure that you have enough water to cover the chicken, Probably 2.3L to 2.5L, depends on the size of your pot. Method Wash and trim away visible fats from the chicken. Chop away the chicken feet. Set aside for later use. In a slim and tall pot that can fit in a chicken nicely, fill with water, dissolve salt in water, add in Cekor Ginger, Turmeric, Angelica Root, 2 tbsp Rose Wine and Sugar, Bring to boil. Switch to low heat and continue boiling for 15mins. Once water is boiled for 15mins, the water should have been infused. Hold the chicken head (refer to photo), soak the chicken body into the boiling water. With your hand still holding the chicken head, lift the chicken up, and soak it into the boiling water again. Do this for 4 times before you release the chicken head and let the chicken submerge into the water completely. By doing this, water will go into the chicken cavity, and hence, the whole chicken will be well cooked. Water level must completely cover the chicken. Immediately turn the fire into dead low and slow, lids on, and leave it there for 5mins. Remember to set timer. Do not go over 5 mins. After 5 mins, heat off. Leave it there untouched. Set timer for 50mins (for 1.3kg chicken). Walk out of the kitchen and go watch your TV show. If your chicken is 1.7kg or anything bigger, please make it 1 hour and 10mins or so. You have to gauge the time yourself. For 1.6kg chicken, it would be about 1 hour. Use a pair of chopsticks, carefully and gently remove the chicken from the pot and place the chicken to the big tub, and fill with running tap water to cool down the chicken. Try your best not to bruise or tear the chicken skin. We need the chicken to have nice appearance. When the chicken is cooled down abit on the surface, put the chicken into a tub of ice-cold water to further cooling process until chicken turned room temperature inside out. Drain. Chop chicken accordingly and arrange it nicely on a plate. For the sauce, pour 2 tbsp Rose Wine and add Goji Berries into half bowl of stewed soup (the water that you used to cook the chicken), pour it on a separate saucepot, bring to a boil. Give it a taste to ensure the saltiness is right, or adjust it accordingly. Thicken the gravy with tapioca starch. Pour the gravy on the chopped chicken. Garnish with Spring Onions and serve. You don't have to remove the skin for both Cekur and Turmeric. It is fine to leave the skin on, just remove the dirts if any. Shaving off the skin is just for cosmetical appearance only. I used 菜园鸡 (Veggies Farm Chicken), which is widely available in Malaysia. I'm happy with it. As advised by my mom, I adapted the recipe from a recipe book "Harvest Rich" by Choong Su Yin, and modified it accordingly. This is how the chicken dish looked like in the recipe book. The chicken looked really yellow, which I don't think the amount of Turmeric indicated on the recipe book gives this result. And the recipe book asked for 150g Salt that makes my jaw dropped. Anyway, I'm happy with the result. My husband love this dish. Although this dish is not difficult to make, but there's quite a number of steps needs to be noted and not to be missed. I hope you like this dish. 祝大家新年快乐，万事如意！ You may also like : Hakka Steamed Salted Chicken / 客家蒸盐鸡
I have been married to a Teochew for the past 17 years and this is my first attempt making the Teowchew Png Kueh. I must say, I'm quite proud of the successful end products. Once you have mastered the basic technique of making kueh dough, it is actually quite easy to make any kind of kuehs including Png Kueh. I'm not sure if Png Kueh really originated from the Teochews, but this is definitely a must-have item during festivals and prayers at my mother-in-law's place. Teochews usually like their Png Kueh.to be pan-fried and serve them with sweet sauce. But I prefer the skin of my kuehs to be soft and chewy, so I will usually just steam them. Whichever way you like it, you will definitely enjoy this recipe. Teochew Png Kueh 饭粿 (Yield 30 pieces) Ingredients : Dough 320g Rice Flour 粘米粉 120g Tapioca Flour 590ml Boiling Water 2 tsp salt 4 tsp Shallot Oil Few drops of Pink Food Colouring Fillings 2 cups Glutinous Rice, soak for at least 4 hours 4 pieces Dried Mushrooms 2 tbsp Dried Shrimps, soaked 150g Pork, cut in small pieces 1 can Braised Peanut, drained liquid 4 Shallots, sliced thinly 3 cloves Garlic, minced 220ml water Seasoning 1/2 tsp Salt 1 tbsp Light Soy Sauce 2 tsp Chicken Stock Granules 1/2 tsp White Pepper 1 tsp Sesame Oil Direction: To make the fillings, heat up some oil in a frying pan. Fry shallots, garlic and dried shrimps till fragrant. Add in meat and mushroom, fry briefly then add in glutinous rice and braised peanuts. Add in seasoning and water. Mix well. Spread rice evenly onto a tray and steam over high heat for 20 minutes. Set aside to cool. To make dough, mix rice flour and tapioca flour in a large bowl. Add salt and pink food colouring to boiling water. Make a well in the center of the flour mixture. Pour boiling hot water in it. Mix flour in quickly with a pair of wooden chopsticks until a dough is formed. Cover bowl and let dough rest for 10 minutes. Add shallot oil and knead dough until it becomes smooth. Dust your hands with a little tapioca flour if the dough becomes too sticky. Roll half of the dough into a long tube and cut into small portion, about the size of a ping-pong ball. Cover the unused dough to prevent it from drying out. Roll out each portion of the dough into a round disc. Dust the png kueh mould with a little tapioca flour (turn it over to knock out the excess flour). Place the rolled out dough loosely over the mould and scoop some filling into it. Press the filling into the mould gently, then flip the dough to cover the top. Seal it be pressing the top gently with your hand/fingers. Unmould the kueh by give the mould a gentle knock. Trim of excess dough using a knofe. Brush some oil on the steaming rack. When the water is boiling, place png kuehs on the rack and steam for about 10 minutes. Brush some shallot oil on the png kuehs before serving. My husband likes his Png Kueh to be pan-fried before serving.
Tested Recipe Adapted from Koh Sai Ngo’s In Love with Kuehs Ingredients A: (mixed well) 850g yam bean, shredded 1 pc small yam, shredded 100g peanut, cooked 2 tbsp sugar 1 ½ tsp salt 1 tsp pe…
Updated post on 4-5-2015 Today I have experiment with more flour and the results is very satisfactory, the recipe is therefore updated. INTRODUCTION I have a confession to made. I have many huat ku…
INTRODUCTION This is a special compilation for all the Teochew or Chaozhou (潮州）dialect cuisines that I have issued recipe in this blog. Hope this will facilitate Teochew who are looking for the rec…
Recipe refers to Patricia Lee’s Delicious Nyonya Kuehs and Desserts & Madam Manis ~ Talam Lapis Pulut Hitam Ingredients： 30g Black Glutinous Rice 96g Tapioca flour 30g Sago flour 8g Mung Bean flour 16g Rice flour 150ml Thick coconut milk 110g Sugar 250ml Water 3-4 Pandan Leaves, knotted Pinch Salt Food colouring (red and green) Method : Soak glutinous rice for few hours. Add the pandan leaves n 1tbsp sugar in black glutinous rice and boil it in medium low fire until rice becomes soft and breaks up. Set aside. Boil sugar with pandan leaves in 1 litter of water until sugar dissolved. Discard pandan leaves n set the syrup aside. Mix all the flour and salt together. Pour in coconut milk and mix well. Set aside. Pour (2) into (3) n stir well. Divide mixture into 3 portions.
Being a Teochew, I have little exposure towards our heritage. Sadly, my understanding of the language is only limited to listening comprehension but not of spoken and lacking also extends towards my exposure to Teochew food. 作为潮州人的我，对于一切潮州的传统习俗都很生疏。就连潮州的语言也只会听而不会讲，同时对潮州菜肴的了解也不多。 Teochew yam paste only came into my awareness in my early twenties when I was working in Singapore. Since then I have been reminiscing about this yummy Teochew dessert but hardly found it anywhere. Recently I came across this simple and yet yummy recipe from a local newspaper clippings and set about to make it on my own. As it turns out, the yam is so creamy and smooth just like what I remembered. 对于潮州芋泥的认识是在我20多年前在新加坡就职时品尝到才获知的。当我回马来西亚后都无法遇到贩卖这项美味的潮州甜品处，而对这芋泥地念念不忘。一直到最近从报章上遇上了这道食谱才决定自己亲自下手来做。制做出来的芋泥正如我所怀念般地润滑填满了甜香的浓芋口味。 潮州芋泥 Teochew Yam Paste Ingredients 材料 (A) 700g Yam 芋头 170g Sugar 砂糖 80ml Cooking Oil 食油 45ml Coconut Oil 椰油 200ml Thick Coconut Milk 浓椰浆 30 Gingko Nuts 银杏坚果 (B) Coconut Cream 椰浆液 125ml Thick Coconut Milk 浓椰浆 1/4 Tsp Salt 盐 Method 做法 Boil gingko nuts till softened. Set aside. 银杏坚果去壳转入锅里泡浸水一起煮至软化，搁置备用。 Combine (B) until salt dissolves. Set aside. 材料B一起混合，搅拌至盐融入后搁置备用。 Peel yam and cut into cubes. Steam under high heat for 30-40 mins till softened. Immediately transfer cooked yam into food processor. Add coconut milk (A) and blend till smooth. 芋头去皮切丁，再用大火蒸30-40分钟直到软化。趁热马上把蒸熟的芋头转移入食物加工机，再倒入浓椰浆A一起混合至光滑泥状。 Transfer yam paste, sugar, cooking and coconut oil into a saucepan. Stir and cook under medium heat until sugar dissolves and oil thoroughly absorbed into the yam and no longer sticking to the side of the pan. 将芋泥，砂糖，食油及椰油一起倒入炒锅。以中火不停得拌炒至砂糖融化，芋泥不再黏锅的边缘即可。 Grease dividual bowls, place several cooked gingko nuts into the bowl and top with the cooked yam paste. 把各自的容器或碗涂上一层油，放入些银杏坚果后再勺入芋泥。 Pour some coconut cream over the yam paste before serving. 品尝前先把椰浆液淋在芋泥上更添加口味。 Do link back to Coco Sweet Tooth if you have used any information as published in this blog
Here are 22 traditional foods all Singaporeans would have tried in their lives, and the BEST stalls still surviving where you can get your fix at!
I was actually pondering for quite a while whether to attempt this Teochew bak chor mee as it involves quite a few process in preparing all the ingredients! The pot of good stock base and braising of the mushroom took quite some time, therefore I've prepared the stock and mushroom the day before. Follow then is the preparation of a list of side toppings! Marinating the pork fillet/minced pork, pan fried fishcakes/fishballs, homemade fried shallots/oil...Oh I did not prepare sambal chilli paste (no time) nor any lard oil/bak yew pok (fried lard), you may think this bowl of noodle will lack the 'oomph' without the lard. For healthier option I replaced it with my homemade shallots oil, together with the gravy from the braised mushroom and lots of black vinegar, it is more than enough to flavour up the noodle :D Yah my little kitchen became like a mini war zone after all the preparation work hahaha...but is worth the effort after seeing my little ones polished up their plate to the bottom ^.* I've used premium dried shiitake mushroom (花菇) which has a better fragrance and thicker flesh. Slowly stewing in a small slow cooker. I managed to fill up the pot with 20 dried shiitake mushroom and 2.5 cups water. This is how the texture becomes after stewing over 8 hours! So soft and bursting with flavours! This amount for this braised mushroom is definitely too much for 4 servings. It took quite some time to cook, therefore it is more cost effective to prepare large amount and freeze it if necessary! Braised Mushroom Ingredient 20 premium dried shiitake mushroom, soaked till soften 1 bulb garlic, rinsed 5 tbsp light soy sauce 2 tbsp dark soy sauce 5 tbsp oyster sauce 2 tbsp fish sauce 3 tbsp sesame oil 2 tsp sugar 2.5 cups water Method Remove the hard stem of the softened mushroom, place all ingredients including the soaking water, in a medium pot. Bring to boil. Transfer the mixture into a small slow cooker and stew for 6 hours. Remove the mushroom and cool down. Slice the mushroom thinly and return to the slow cooker. Continue to stew for another 2-3 hours till the gravy thickens and mushroom is tenderly soft. I've prepared the below ingredients enough for 4 pax... Meat & Other Toppings 150gm minced pork (with at least 30% fats)* 150gm pork fillet, thinly sliced* pig liver, thinly sliced braised mushroom pork meatballs fish cake, fried & thinly sliced assorted fried fish balls dried sole fish, fried till golden brown lettuce spring onions fried shallots * Marinate each minced pork and pork fillet with 1 tbsp light soy sauce, 1/2 tsp fish sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp pepper and 1 tsp cornflour Noodle Preparations (1 serving) Ingredient 70gm fresh Mee Pok/ Mee Kia Noodles 1/2 tbsp light soy sauce 1 tsp dark soy sauce 2 tbsp shallot oil 2 tbsp dark vinegar, or to taste 2 tsp crunchy chilli pepper, sambal chilli paste or ketchup, to taste 2 tbsp gravy from braised mushroom 2 tbsp stock Method Combine noodle seasoning in a serving bowl. Mix well. Cook the noodle and meat ingredients simultaneously over 2 stoves if you can manage! Place some stock and pork meatballs into a medium pot and bring to boil. Put adequate amount of minced meat, sliced pork and liver into a sieve. Lower the sieve into the boiling stock and cook for 2-3 minutes. Cooking the noodle : Prepare a large pot of water for cooking the noodle and large bowl of icy cold water for blanching. When the water has come to a rolling boil, place the noodle in a big sieve and lower it into the boiling water and cook for 2 mins. Shake away excess water and quickly dunk into the icy water to remove the excess starch. Briefly cook again in boiling hot water for another half minute. Drain well and slide the noodle into the bowl of seasoning. Toss well to combine. When the meat are cooked, place it over the noodle. Top with rest of the ingredients and serving immediately with a bowl of the soup. Recipe largely adapted from Tummy Troll The seasoning for the noodles...more black vinegar please! ^0^ Toss the sauce evenly with the cooked Mee Pok Blanching the meat ingredients with the soup base Assemble the rest of the ingredients onto the noodle and serve right away! I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple
INTRODUCTION In Singapore Teochew kuih stalls, there are a few type of kuihs that are always sold by the same stalls. One is rice peach (bao png to) and it can either be in white or pink. Recipe …
Also commonly referred to as “p’ng (rice) kueh” or “Teochew red kueh“, the Teochew Peach-shaped Kueh is traditionally known as “红桃粿”, pronounced as “ung toh kway” in Teochew (a dialect of Chinese) which means “red peach snack/cake/pudding/dumpling”. In our household, we’ve always eaten this during the Chinese New Year celebrations because the peach is regarded in Chinese lore as a symbol of longevity.
INTRODUCTION My mooncake series is toward the end this year and I felt that the mooncake series is not complete without the so called Teochew Spiral Yam mooncake. This is a mooncake that are rather…
INTRODUCTION It is interesting that I have another recipe of Teochew Png kuih since I already have one recipe in this post: Rice Cake In A Peach Form？… Png Tao (饭桃， 米包米， 饭粿， 潮州红桃粿） issued on July 2014. There is nothing wrong with the recipe but that recipes suits busy house chefs and using short […]
收在厨房柜里的潮州桃粄也终于有了“表现”的机会。 最近和Aunty聊到潮州饭桃这个传统糕点。感觉蛮有趣的。 都万事俱备了。之前是只欠勇气。现在有了Aunty一起陪战。 所以娘子也快手地做了这个潮州饭桃。 别说是潮州饭桃出体验，娘子就连饭桃都没吃过。 之前婆家做的是包花生的。一些还包了蒜香韭菜呢。 这次自己包了糯米饭，感觉也好像吃到了“糯米鸡”。 可说是‘一举两得’吧！哈！哈！哈！ 皮的做法： 1）把粘米粉、木薯粉和糖放在一个容器里一起拌均匀。 2）沸水里加入油、盐和红色素。然后慢慢的倒入做法（1）里，一边快速的搅拌均匀。然后放置5-10分钟。 **如果面糊浓稠了，就停止加水** 3）然后用手把它搓成团状。揉至面团松滑。 ** 娘子有用少许的木薯粉当手粉。不然很难操作 ** 4）把面团分成适量的小面团，然后搓圆，压扁后，包入适量的糯米饭团，然后包起。 5）模子里可以塞入少许的木薯粉，把包好的面团放入模内，轻压一下，然后打印出桃形的粄。 6）将印好的饭桃放在抹了油的蒸盘上。蒸炉水滚后，以大火蒸大约8分钟或熟即可。把盖打开，立刻抹上少许或适量的蒜香油。 小小分享： 把面团分成小面团后，放置让面团休息长一点的时间（就是面团变凉了）才包入馅料。这就容易操作。 馅料： 白糯米 250克 蒜茸 1汤匙 小葱 8粒（搅碎） 虾米 1/2杯（搅碎） 香菇 8-10朵（搅碎） 调味料： 麻油、生抽、黑酱油、绍兴酒、糖、盐、胡椒粉（各适量） 做法： 1）先把白糯米浸数个小时或隔夜。洗清后，撒上少许的清水，放入蒸锅里蒸大约15分钟或至熟即可。 2）取出糯米饭，翻松后，待凉。 3）锅里加入适量的油把蒜茸和葱一起炒香。然后加入虾米爆香。加入香菇一起炒香。 4）然后倒入做法（2）的糯米饭，加入适量的调味料，把糯米炒拌均匀至香，盛起。待凉后备用。 小小分享：浸泡后的糯米很快就能蒸熟。 小小记录：“喜”字模 100克 / “寿”子小模 30克 都是迷你模子好。这属于“重量级”的kuih，吃下迷你型的一两个会有满足感了。嘻嘻嘻 。。 Enjoy！
My mini version Teochew Png Kueh which is a nice portion for kids! Gosh I spent almost the whole morning just to make this batch! *sweat* N...
What're u eating? 在 吃 什么? 吃不饱 的. 想 当 SQ空姐. Fetish Teochew heritage ...Out in the market place many versions of soon kueh are...
潮式芋泥 Teochew Orh Nee or Taro Paste is a dessert that goes back a long way for my family. Unlike the other chinese desserts which my mother would frequently prepare, orh nee was not something which …
I craved for Chai Kueh (steamed vegetable dumpling) for long finally managed to make it yesterday. Well, it is widely available here in Pen...
