Friday, September 26, 2014

【私房菜】:水糕 Steam Chwee Kuih

今年生日,老公堅持說 “不要蛋糕”。
原本有點點私心說想買個好吃的蛋糕回家慢慢品嘗,結果.....

後來突然想到不如做這個水糕給老公當生日蛋糕唄!呵呵。
一樣也是 “糕” 啊~

不過第一次做這個有點失敗。那個水糕在煮的時候,時間好像不夠.....
下次再來挑戰它!





水糕 Topping 材料:
110g 菜脯,剁碎
5 瓣蒜末,如果喜歡蒜頭味重些可以多加


調味料:1 tsp 黑醬油,1 tsp 麻油,糖少許,食油少許


做法:
1。把菜脯清洗乾淨後浸泡片刻,瀝干備用。
2。燒紅鍋子,加入食油和蒜末炒至金黃色。
3。之後再加入菜脯翻炒。
4。最後加入調味料。


Tips: 如果不喜歡干干的菜脯,可以在煮的時候加一點點水。



水糕材料:
125g 粘米粉 Rice Flour
20g 木薯粉 Tapioca Flour,也可以用玉米粉代替(分量一樣)
850g 水


調味料:1 tsp 鹽巴,2 tbsp 食油


做法:
1。將所有材料和調味料混合均勻在鍋子裏。
2。用中小火煮滾,要不斷攪拌。
3。至粉漿濃稠,沒有顆粒,熄火。
4。緩緩倒入模具或碗裏,然後蒸20分鐘至熟透即可。


Tips: 如果模具或碗太高,不要把粉漿倒得太滿。因爲我發現這樣很難蒸至熟透。大概在 2 - 3 公分左右的高度就剛剛好的口感。




This round, I decided to write up an English version for my friend Tony or whoever might find it useful. ^.^



Steam Chwee Kuih

Chwee Kuih Mixture Ingredients:
125g Rice Flour
20g Tapioca Flour, can also be replaced with Corn Flour
850g Water

Seasoning: 1 tsp Salt, 2 tbsp Cooking Oil


Method:
1. Mix all the ingredients and seasoning together in a pot.
2. Cook with medium low heat and meanwhile thoroughly whisk the mixture.
3. Continue to cook until the mixture thickening and no lump, then turn off the heat.
4. Slowly pour the mixture into the kuih mold or bowl and steam for 20 minutes.

Tips: If the kuih mold or bowl is tall, do not fill the mixture up very high because I find it quite hard to steam until done. Keep it around 2 – 3cm thick will be very good eating texture.



Chwee Kuih Toppings:
110g chopped Chai Poh (Dried Preserved Radish)
5 cloves of Garlic, minced

Seasoning: 1 tsp dark soy sauce, 1 tsp sesame oil, 2 tbsp sugar, Cooking Oil


Method:
1. Clean and rinse the chai poh and soak for awhile. Squeeze it dry and set aside.
2. Heat up a wok, put in the oil and garlic minced, fry until fragrant.
3. Add in the chai poh and continue to fry until fragrant again.
4. Lastly, add in the seasoning.



Happy Cooking!




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