Sunday, April 29, 2007

Vegetarian Soon Kueh Filling

This vegetarian version of Chinese Soon Kueh consists of simple ingredients such as yam bean, carrot and water chestnut, without any shrimp. The vegetable julienne cannot be too thick or thick, as it will affect the chewing process. To make soon kueh skin or wrapper, use soon kueh premixed flour (Soon Kuay Flour – SunFlower Band) from the supermarket and follow according to the packet instruction.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (fillings for 12 pcs or 24 mini pcs)
° 250g yam bean, peeled and shredded
° 50g carrot, peeled and shredded
° 4 water chestnuts, peeled and coarsely chopped
° 1 clove garlic or 1 slice ginger, finely chopped
° 2 tablespoons vegetable oil
° 80ml-120ml water
° ½ tablespoon sugar
° ½ teaspoon salt
° 1 teaspoon light soy sauce
° pepper, to taste

To prepare filling

1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant. Add in all the vegetables and stir-fry briskly. Add the water, salt, sugar, light soy sauce and pepper. Stir fry over high heat for 1 minute, stirring occasionally and simmer until the vegetables is tender.
2. Transfer to a dish and let it cool.

To wrap Soon Kueh
1. Place a piece of flatten soon kueh thin sheet in front of you. Place some of filling in the middle and fold up to form a semi-circle. Pinch to seal. Arrange on a well-greased streaming.

To steam Soon Kueh
1. Steam for 15 minutes or until the soon kueh is translucent. Remove from the streamer and dizzle with garlic oil or olive oil. Cool slightly before serving with chilli sauce.

No comments:

Related Posts with Thumbnails