Soon Kueh 笋粿 #1
最近总想要做点糕点，呵呵，所以有了很多的第一次。
以前要吃什么粿都是出去买的，现在却想一个一个做出来。
粿的内馅用了我家平时炒沙葛的方法，没有很复杂的配料，简简单单是我爱吃的口味。
因为朋友来访，和她一起捏了一个下午的粿。
多了她的帮忙，我才不至于手忙脚乱的。
粿皮做得很成功，很滑也很嫩。
尤其是刚蒸熟不久后吃，一下可以吃好几个勒。^^
Soon Kueh 笋粿
Recipe (for dumpling skin) from Life Style Food
Recipe (for dumpling skin) from Life Style Food
Tools 用具：
1'no. Steamer 蒸笼
Ingredients 材料：
(A) For dumpling skin:
165gm Wheat starch (Tang Mien) 澄粉
85gm Tapioca flour 木薯粉
85gm Tapioca flour 木薯粉
420ml Hot boiling water 滚水
5tbsp Oil 油 (Using shallot oil)
(B) For fillings:
(B) For fillings:
650gm Turnip - Shredded 沙葛- 切丝
150gm Carrot - Shredded 红萝卜- 切丝
150gm Carrot - Shredded 红萝卜- 切丝
30gm Dried shrimps 虾米
Some shredded Shallots 红葱头丝
2tbsp Oil 油
100ml Water 清水
1tbsp Oyster sauce 耗油
Salt and pepper to taste 盐和胡椒适量
Method 做法：
Method 做法：
For Fillings:
1)
Wash and soak dried prawns for 10min. Drain soaked dried prawns and chop coarsely.
清洗虾米，泡水10分钟，切成粗粒。
2)
2)
Heat oil and fry shallots till fragrant. Add dried prawns and continue to stir fry.
烧油炒香红葱头丝，加入虾米。
3)
Add turnip and carrot. Add some water to the vegetables.
加入沙葛和红萝卜，加点水在蔬菜里。
4)
Simmer the vegetables until tender but still crunchy. Add salt, oyster sauce and pepper to taste.
把菜焖到软而不烂，下盐，耗油和胡椒调味。
5)
Leave cooked mixture to cool.
馅料盛起放凉。
For dumpling skin:
1)
For dumpling skin:
1)
Mix wheat starch flour and tapioca flour in a large mixing bowl.
澄粉和木薯粉过筛混合。
2)
Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
一边加入滚水，一边搅拌粉类直到成为一团。
3)
Cover the mixing bowl and let it rest for 10min.
把面团盖起，醒面10分钟。
4)
4)
Add oil gradually and knead into a smooth dough.
把油逐渐加入面团里，揉成幼滑面团。
5)
Roll out dough into a long sausage roll. Divide into 20gm small dough.
把面团揉成长条状，切出20gm一粒小面团。
6)
6)
Prepare the steamer. Lightly oil the steaming tray.
在蒸笼里刷上一层油。
7)
7)
Roll out the small dough. Put 1 full tablespoon of fillings in the center of the dough.
小面团擀薄，包入1满汤匙馅料。
8)
Pleat the edge of the skin and wrap it up tightly. 40-50gm each dumpling after wrapped.
密封收口。包好后的笋粿大概有40-50gm。
9)
9)
Steam the kueh for 12-15min or until the skin is translucent.
入锅蒸12-15分钟或直到面皮承透明状。
10)
Brush the kueh with some oil after done.
蒸熟的笋粿刷上一层油。
Servings: 30pcs
Servings: 30pcs
16 comments
来吃软软的soon kueh咯 ：）请给我倆个吧！
ReplyDelete也请我吃几块吧，要加辣椒酱的哦 (不要脸，叫人请吃还要求多多。。呵呵)
ReplyDelete这和菜kueh是一样的吗？那个皮诱人。。。
ReplyDelete和朋友一起做
ReplyDelete那个做料理的时光
更是开心:)
[只要勇敢踏出第一步，
ReplyDelete接下来的路就简单多了。]
能够与朋友边聊天边捏粿，
还一起共享了成功的喜悦，
真替你高兴喔。。。。。。
Ah Tze，
ReplyDelete没问题，我还有好一些勒，请你吃！^^
Esther，
要泰式辣椒酱，还是要原味的？我加多多给你，哈哈！
Yee Er，
如果以我懂得来说，菜kueh的皮应该是用沾米粉和薯粉来做，蒸好的是白白的。以前人做的soon kueh好像是用芋头来做皮的。希望我没讲错呀:p
鲸鱼，
是咯，还蛮开心的。因为是第一次做需要非常专心，怕把朋友给冷落了，还好没有。。。嘻嘻！
小鱼，
谢谢你那么温暖的鼓励，感激哦！yeah....hehe
Yummy yummy, I love this too. Dip with chili sauce , simply yummy !
ReplyDeleteSonia,
ReplyDeletethen can i exchange my soon kueh with your kimchi fried rice? plzzzz...hehe
我很喜欢吃Kuih，偏偏外面很难买到好吃的Kuih。。。。。
ReplyDelete像这种馅料丰富又好吃的更是难买得到。。。。。
（偏偏我又懒惰做 =_=）
soon kueh, 我喜欢！看的我垂涎欲滴哦。。。 哈哈。。。。
ReplyDelete一直在寻找好笋果食谱。你的笋果看起来真的好嫩。。 迫不及待想试！
ReplyDeletei do not have much success in making the skin last time, will try again some day. I can see that your kueh is beautifully done, just like professional ones!
ReplyDelete我要吃！我要吃！
ReplyDelete我要做！我要做！:)
做的亮亮的好像外面卖的！我要吃~~~嘿嘿~~
ReplyDeleteI would love to be able to make some of these someday. They are my favorite and yours look better than those I bought from the kueh store.
ReplyDeletelike it.
ReplyDeleteHi there, thank you for stopping by.
Your kind words is an encouragement to me.
See you again! :)