16 March 2010

韭菜粿 Chives (ku Chai) Kueh

韭菜粿

馅料
材料1 (去衣,剁碎)
葱头 : 4粒
蒜头 : 4粒

材料2
虾仁 : 200g

材料3
鸡晶块 : 1块 (捏碎)
盐 : ¼ tsp

材料4 (洗净,充分沥干水分,切粒)
韭菜 : 300g

方法
1) 烧热4汤匙油,爆香葱蒜碎
2) 下虾仁炒香,加入调味料拌均,熄火
3) 待10分钟后,加入韭菜粒拌均,盛起待用

皮料
材料1
米台目 : 300g

材料2
薯粉 : 30g

方法
1) 把米台目分2 – 3 次放进刀形搅拌器内(pic 1)搅至成团(pic 2)
2) 把面团放在桌面上,加入薯粉搓软
3) 在桌面上洒些粉,把面团棍薄,然后用圆型切割器切成圆片(pic 3)
4) 包入馅料,折成半月形,边缘捏紧
5) 放在已搽上油的盘上(pic 4),送入蒸锅,以中火蒸10分钟
6) 取出扫上葱油即可享用



Chives (ku Chai) Kueh

Filling
Ingredients A (skinned, minced)
Shallot : 4 cloves
Garlic : 4 cloves

Ingredients B
Shrimp : 200g

Ingredients C
Chicken bullion cube : 1 cube (smashed)
Salt : ¼ tsp

Ingredients D (washed, drained dry, diced)
Chives (ku Chai) : 300g

Method:
1) Heat up 4 tbsp oil, sauté minced shallot and garlic
2) Stir fry shrimp till aromatic, add seasonings (ingredients C), turn off flame
3) Add diced chives 10 min later, mix well, dish up

Skin
Ingredients A
Rice Noodle (mee tai mah) : 300g

Ingredients B
Tapioca Flour : 30g

Method:
1) Divide rice noodle into 2 – 3 portions, place inside a blender with knife blade (pic 1) blend to form dough (pic 2)
2) Put dough on table top, work tapiaco flour into dough till dough turn soft
3) Sprinkle some tapiaco flour on table top, roll out dough to a thin sheet, cut into shape with a round cutter (pic 3)
4) Wrap in fillings, fold over to form semi circle, press round corner to seal
5) Place on pre-greased plate(pic 4), steam in a steamer over medium flame for 10 min
6) Remove and brush with shallot oil, serve

食谱提供: Irene Tan