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Chwee Kueh (Steamed Rice Cakes)

水粿

Rice Cake Ingredients  
2 bowls rice flour
1 tbsp cornflour
1.5 bowls water

Topping Ingredients
some oil
10g minced garlic
1 bowl chopped preserved radish (chye por)
2 shallots, minced
adequate sesame oil

Making the topping
1   Heat adequate oil in wok. Briefly fry minced garlic and shallot till fragrant.
2   Add preserved radish and sesame oil. Stir well before cooking over low heat for about 30 minutes.

Making the rice cakes
1   Mix rice cake ingredients well.
2   Grease the chwee kueh moulds before pouring in the mixture.
3   Pour some water into the steamer. Once boiling, place the moulds inside to steam for 15 to 20 minutes till cooked.
4   Unmould to top with preserved radish before serving.

用料
粘米粉2碗
粟粉1汤匙
清水1碗半

菜脯料
食油适量
蒜茸10克
小红葱2个,切碎
菜脯碎1碗
麻油少许

菜脯作法
1    炒锅内倒入适量食油,放入蒜茸和红葱茸稍炒至香。
2    放入菜脯碎和麻油,稍拌后以小火焖煮约半小时。

水粿作法
1    把粘米粉、粟粉和清水搅拌均匀成米浆。
2    将搅拌均匀的米浆倒入事先抹上一层油的水粿模里。
3    取蒸锅倒入适量水,待水沸腾时放入粿模蒸约15至20分钟至熟。
4    食用时扣出水粿,然后撒上菜脯即可。

chwee-kueh
wake up!

it’s food o’clock!

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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