TEOCHEW TRADITIONAL SNACK KWANG CHEANG

These are pan-fried

Sometime during the Chinese New Year, a blogger friend was asking about this snack when he visited my earlier post. Recently, while browsing through this magazine, I chance upon this recipe which is slightly different from my recipe.

I gave this Kwang Chian recipe a go and it turned out well too.  The texture is soft, with lots of peanuts and it isn’t salty as I thought.   Since these rolls can be prepared and refrigerated until required, I made a double the portion of the original recipe and managed to make 8 rolls. 

I had deep fried and pan fried them.  Both ways, they are delicious and rather addictive eaten on its own or with a good chilli sauce.

The differences between my first recipe and this one are with the seasoning , flours used and method.  The first recipe can be for vegetarians while this one is not as it has  fish sauce and chicken stock granules in it.

Recipe adapted from Yum Yum Magazine No. 95 with modifications

Ingredients [Doubled Portion of Original Recipe]

[makes 8 Rolls]

800 gm yam bean [sengkuang] – peeled and shredded

300 gm yam – peeled and shredded

200 gm red carrot – peeled and shredded

200 gm peanuts – washed and boiled till soft – chopped coarsely

200 - 250 gm rice flour

2 tbsp each of plain flour and cornflour

1-2 pieces foo peh [dried beancurd sheet]  - cut into 8 pieces

Seasoning

4 tbsp of fish sauce or more to taste

2 tbsp chicken stock granules [I used 1 tsp msg]

2 tsp pepper

1. Filling – mix vegetables and peanuts in a large mixing bowl together with seasoning.  Add in the flours, mix well.  Divide into 8 equal portion.
   
   
   
   
   
   
2. Put a portion onto a piece of beancurd sheet, roll up tightly and neatly into baton.  Seal the edges with some flour paste.  Place on an oiled steaming tray.  Finish doing the remaining.
3. Steam rolls over high heat for about 40 minutes or until cooked and firm.  Remove to cool on a wire rack before storing or slicing.
   
   
   
4. To serve, pan fry or deep fry kwang chian pieces until golden brown.  Serve immediately with chilli sauce.
   
   
   
   
   

This post is linked to Cookbook Countdown Event #15   hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

MIXED VEGETABLES FISH & MEAT PATTIES

Meat Patties are like burgers and an all time favourite with children.  These patties have a combination of several ingredients like fish paste, minced meat and a few vegetables like waterchestnuts, cabbage and carrots.  A good way to get children to eat vegetables without noticing them.

These patties are easy and worthy to prepare cos' they are awesome serve with mayo dip or just tomato and chilli sauce.  The patties are soft, chewy and rich in proteins. Really nice.

They need not be deep fried but easily done by pan-fry which does not require much oil.

Recipe adapted from Yum Yum Magazine No. 102 with modifications

Ingredients

200 gm fish paste

200 gm minced meat

3 water chestnuts - skinned and chopped

3 tbsp chopped red carrot

1 cabbage leaf - chopped

1 stalk spring onions - chopped

Enough oil to pan fry patties

Seasoning

1 tsp sesame oil

1/4 tbsp salt to taste

1 tsp chicken stock granules

1 tbsp cornstarch

1. Combine all the ingredients in and mixing bowl.  Add in seasoning and mix well.  Stir in one direction until paste is very sticky.
2. Divide into 12 equal portions.  Form into balls and flatten into patties.
3. Pan fry the patties in a non-stick wok until golden brown or cooked through.
4. Dish up and drain. Serve with some salad leaves.
   
   
   
   

I'm linking this post to Cookbook Countdown Event#11 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

THAI FRIED CORN FRITTERS

Thai Fried Corn Fritters aka Khao-pode Tod Song-krueng in Thai.  Really no idea how to pronounce it in Thai but does not matter.  Important is, these are tasty and delicious to eat.

Frankly speaking, it is tasty good, fragrant, sweet savoury and crunchy.  You would not notice that there is meat in it.

Moreover, it is easy to prepare.  The original recipe uses deep-fry method but  I pan fry as I didn't want to waste too much oil for deep frying.

The coriander roots and garlic can be pounded instead of finely chopped.

Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #9]

Ingredients

[makes 15 fritters]

150 gm fresh corn kernels - coarsely chopped

100 gm minced meat

1 egg

1 stalk coriander leaves - chopped

1 tbsp chopped garlic

1/2 - 1 tsp salt

1/2 - 1 tsp black pepper powder

1/2 - 1 tsp sugar

2 tbsp all purpose flour

Oil for frying 

Chilli or tomato sauce

1. Combine corn kernels, minced meat, eggs, coriander and garlic in a mixing bowl.  Add in the seasoning ingredients.  Mix well before adding the flour.  Mix into a paste.
2. Heat oil in a non-stick wok/pan with enough oil to pan fry the fritters.  Scoop 1 tablespoon  each of the paste into pan and fry fritters until golden brown on both sides over medium hot oil.
3. Dish up onto serving platter.  Serve with sauces of your choice.
   
   
   
   

I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

EZCR#69 - WANTAN WITH RED CHILLI VINEGAR SAUCE

These boiled dumplings are easy to make and just perfect for a light meal or served with noodles.

The filling is a mixture of meat and prawns which can be replaced with fish paste too.  Served with a spicy, sourish  vinegar dipping sauce makes it appetising and tasty.  You can use black vinegar sauce, too.

Ingredients

[makes 40-50 wantans]

100 gm minced pork

100 gm plain prawn paste or fish paste

1 stalk spring onions - chopped

enough wantan wrappers [about 100 gm]

Seasoning

1/4 tsp each of salt and sugar

dash of pepper and sesame seed oil

Dipping Sauce [combined

1 tsp each of Szechuan chilli oil, red chilli oil, vinegar and oyster sauce

1 tbsp cooled boiled water

1. Combine minced pork and paste with seasoning.  Stir until paste is sticky.  Mix in some chopped spring onions.  Set aside.
2. Combine dipping sauce ingredients in a small bowl.
3. Spread some filling onto wantan skin, bring edges together to make the dumpling.  Finish doing the same for the remaining ingredients.
4. Bring a pot of water to boil, drop dumplings to cook.  The dumplings will float to the surface when cooked.  Dish up with a serrated ladle.
5. Serve with dipping sauce or drizzle sauce over dumplings.  Garnish with remaining spring onions.