CHWEE KUEH
is a popular breakfast treat in Singapore.
It is easily available in markets and food courts.
It was there that I first tasted it...
Chwee Kueh
40g rice flour
1/2 Tbsp corn flour
1/4 tsp salt
1/2 tsp cooking oil
60g water
60g boiling water
1) oil 6 pieces tart moulds, and steam in a hot steamer
2) combine rice flour, corn flour & salt with water
3) add boiling water & oil, mix well
4) pour into heated moulds & steam for 20min
5) allow to cool before removing from moulds
Chwee Kueh is served with a preserved radish topping.
It can be easily prepared as follows:
Filling:
1/2 pkt preserved radish, chopped
2 garlic, minced
1/2 Tbsp dried shrimps, soaked & chopped
1/2 Tbsp cooking oil
soya sauce, sugar and pepper to taste
some dark soya sauce, optional
1. heat oil in wok, fry garlic & dried shrimp until fragrant
2. add preserved radish & fry until quite dry
3. add a little water and allow to simmer
4. add seasoning, and a pinch of wheat flour
5. dish up & scoop onto chwee kueh and serve.
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