CHAI KUIH [STEAMED YAM BEAN DUMPLINGS]

Irresistible traditional Steamed Vegetable Dumplings using a unique translucent wrapper to wrap the simply delicious fried jicama.  The wrapper is made from wheat starch and tapioca flour, is chewy when steamed.  Many may be a little cautious about the fat content in this kuih yet can't resist having a bite if the dainty kuih.

My first posting on this kuih was in 2014 [Steamed Chai Kuih].  It is a lovely recipe where the wrapper stays soft and chewy when cooled and even after a day.  The wrapper recipe here gives the same results.  The recipe portion is smaller than the first [makes about 25 pieces].  Perhaps, for beginners, you can choose to follow this recipe.  

The filling can be prepared a day earlier. 

Yambean Filling-Ingredients and Preparation

250 gm yambean/sengkuang - after skinned and shredded
50-100 gm carrot - peeled and shredded
2 tbsp dried prawns - rinsed and chopped coarsely

1/2 tbsp chopped garlic
1 tbsp oil

100 gm minced meat [optional] - I omit
Seasoning

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp pepper
1/4 tsp salt
1 tsp sugar [I omit]
2 tbsp water [if necessary]

1. Heat up oil, saute chopped garlic until fragrant. Add in dried prawns . Stir fry then add in shredded vegetables. Stir to mix well. 
2. Add seasoning and water [if necessary]. Continue to stir fry until vegetables are softened [cover with lid] over medium low heat and aromatic.
3. Dish up to cool. This filling can be prepared in advance and refrigerate until required.

Ingredients for Dumpling Skin

100 gm wheat starch [tang mien fun] + 2 tbsp wheat starch

100 gm tapioca flour

1/2 tsp salt

400 ml boiling water

3-4 tbsp cooking oil 

1. Combine wheat flour, tapioca flour and salt in a mixing bowl.  Pour in boiling water and stir immediately to mix well.  Cover and leave aside for 10 minutes.
2. Add in oil and knead into a smooth dough [this takes some time].  Cover and rest for 5 minutes.
3. Divide dough into smaller portions. Flatten with a roller into a thin dough, cut into rounds with a 4-5 inch round cutter or lid of a container.  Flatten each piece before wrapping up the filling.  Seal well.  You can wrap up dough in rounds, oval or half moon shapes with pleats according to your preference. Please refer here for illustration on how to wrap the kuih.
4. Arrange dumplings onto a greased steaming tray, steam for 7-8 minutes on high heat.  I steamed for 10-15 minutes using a 2 tier aluminium steamer.
5. Remove, brush with fried garlic oil while still hot.  Serve with sweet chilli sauce.

CHAR KOAY KAK [FRIED STEAMED RICE CAKE]

Char Koay Kak [Fried Steamed Rice Flour Cake] is a dish quite similar in way to Char Koay Teow, Char Sago Kuih and some other stir fried noodles using the basic ingredients like beansprouts, chives, eggs and preserved radish [chai por]. But this is not as oily as Char Koay Teow as fresh koay teow basically is already oily. The steamed rice flour cake has no fats in it.

Seen this lovely recipe in a 2015 calendar distributed to customers by Tiga Gajah Cho Heng Sdn Bhd, Penang. I have tried several of their recipes such as Kuih Kosui,  Steamed Pumpkin Kuih [aka Kim Kuah Kuih]  and Steamed Yam Cake [Or Kuih].  All have turned out to be good. 

The pictures here, simply taken is enough to show that it is indeed yummy-licious. I could enjoy the pieces of Koay Kak  [rice cake] and the taste and texture are just perfect. 

Using a non-stick wok to fry, it is hassle-free and yet the result is a plate of fragrant Char Koay Kak. I believe, this dish will be even better if  I use pork lard and duck’s egg, hehehe!. I will definitely try next time. 

The portion here is enough for 4 persons but for great eaters like my family members, it is only enough for 3.  Even a friend who watches her diet had a 'big' plate.

Recipe Source from Tiga Gajah Cho Heng Sdn Bhd, Penang

Ingredients for Steamed Cake

125 gm rice flour

50 gm wheat starch

730 ml water

1. Mix all ingredients together and strain through a sieve. Set aside to soak for 2-3 hours [I soaked for about 2 hours while I went for my morning exercise].
2. Pour soaked flour mixture into a steaming tray [5-6 inch tin].  Stir to cook over boiling water [medium low heat] until batter thickens [takes about 10 minutes]. Then steam for 50-60 minutes.
3. Remove and leave to cool for at least 5 hours before cutting into smaller pieces [I left it overnight].

Other Ingredients for Frying

3-4 tbsp cooking oil [less if using a non-stick wok]

5 cloves garlic – chopped

20 gm chai por [I used 20 gm each of the sweet and salty chai por] – rinsed and drained

½ tbsp chilli paste [I used 2 tbsp cos’ I like it more spicy]

2 eggs [ I used 3 large eggs]

50 gm beansprouts [I used 300 gm – tailed]

40 gm kucai [I used 100 gm] – cut 1 inch lengths

Seasoning [combine]

1 tbsp light soy sauce

1 tbsp water

1 ½ tbsp dark soy sauce

1 ½ tbsp fish sauce

½ tbsp oyster sauce

1 tsp sugar [optional]

1. Heat oil in a non-stick wok, sauté garlic until aromatic, add in the steamed rice cake, spread them out a little.  Leave to cook for awhile without stirring to brown the pieces.
2. Add in the chai por, seasoning sauce, chilli paste and lightly stir to mix the ingredients well. Leave to cook for awhile so that the steamed cakes are firm and a little charred.
3. Lastly add in the eggs, then throw in the beansprouts and chives. Stir fry to mix until cooked through.
4. Dish up to serve immediately.
   
   
   
   
   
   

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours

EZ Fried Carrot Cake [Chai Tow Kuih]

White carrots were very cheap at the supermarts.  Traditional fried carrot cake is always my favourite kuih from the Kuih stall.  They are deep fried until golden brown and the edges are especially crispy and fragrant but not that authentic cos' you don't get to taste the carrots in it.  Most times you don't see the shredded carrots.

This recipe is a very easy recipe using just carrots and rice flour with seasoning.  Here, I pan fry the cakes instead of deep frying.  You can cut the cake into rectangles or squares.   Serve with a home-made dipping sauce, it just as satisfying,

Recipe Source for Fried Carrot Cake - Eating China
Ingredients

[makes about 10-12 servings]

600 gm grated white carrot - squeeze out carrot juice

400 ml water

1-1.5  tbsp sugar

1 tbsp salt 

1/2 tbsp white pepper

some vegetable oil [1-2 tbsp]

Combine Together

300 gm rice flour

450 ml water

1. Peel and finely grate carrots.
2. Combine rice flour with water, mix until batter is smooth.  Set aside.
3. Heat some oil, fry carrots at medium heat until soft [about 5-10 minutes].
4. Add in the seasoning to taste, stir fry to mix well.  Add in water, stir and bring to boil.  Simmer for several minutes.
5. Gradually add in the rice flour mixture, continue stirring as you add the mixture.  Stir until the mixture thickens.
6. Scoop mixture into a lightly greased baking tray [about 7-8"], smooth the surface a little.  Steam over high heat for 40 minutes or until cooked through.
7. Allow to cool before removing cake.   Cut cake into desired shapes.
8. Heat some oil in a non stick pan, pan fry cake pieces until golden brown are crispy on both side.  You can deep fry the cakes too.
9. Serve with dipping sauce or any chilli sauce of your choice.
   

Dipping Sauce

1 tbsp Miso paste or fine Taucheong

4-5 tbsp sugar

1 -2 tsp grated garlic [omit if for strict religious vegetarian diet]

2 tbsp light soy sauce

1/2 tbsp white rice vinegar [optional]

2 tbsp tomato sauce

1/2 tbsp chilli boh or chilli powder [1 tbsp for spicy version]

1.5 tbsp glutinous rice flour

1 cup water

1. Combine all the ingredients well.
2. Cook sauce over medium heat, stirring all the time until sauce thickens.
3. Let it comes to a rolling boil and bubbly.
4. Off heat and leave to cool before storing in glass jar.