Monday, February 27, 2017

菜粿 Steamed Vegetable Dumplings


澄粉  100克
木薯粉  100克
盐  1/2小匙
油  1汤匙
沸水  250克-300克
葛  500克(刨丝)
红萝卜  1条(刨丝)
虾米  3大匙 (浸软,剁碎)
香菇  3朵 (浸软,切丝)
蒜茸  1大匙

调味料: 生抽  1大匙,蚝油  1大匙,盐  1茶匙,糖  2茶匙,胡椒粉  1茶匙

1. 烧热油,爆香蒜茸,加入虾米和香菇炒香。
2. 加入红萝卜和沙葛炒至干,加入调味料炒均匀,盛起备用。
3. 先将澄面粉,木薯粉和盐混合,把沸水冲入粉中,快速搅拌成软团。
4. 加入油,揉成光滑面团。 
5. 面团分割成小团,擀成圆薄片,包入馅料。 
6. 将菜粿排放在涂了油的蒸盘上,大火蒸8-10分钟即可。 
7. 取出后,趁热上炸葱油,即可享用。
Steamed Vegetable Dumplings (Chai Kueh)

Ingredients :
100g wheat starch
100g tapioca flour
1/2tsp salt
1tbsp oil
250-300g boiling water

Filling :
500g jicama (shredded)
1 carrot (shredded)
3tbsp dried shrimps (soaked, chopped)
3 mushroom (soaked, shredded)
1tbsp chopped garlic

Seasoning : 1tbsp light soy sauce, 1tbsp oyster sauce, 1tsp salt, 2tsp sugar, 1tsp pepper

Method :

1. Heat up oil, sauté chopped garlic, mushroom and dried shrimps till fragrant.
2. Add in carrot and jicama cook until dry, add in seasoning, mix well. Dish out and set aside to cool.
3. Mix all flour and salt into a mixing bowl. Pour the boiling water into the flour. Stir well with a wooden spoon.
4. Add in oil and knead the dough till smooth.
5. Divide the dough into small portion. Using a rolling pin to flatten out the dough and wrap with fillings.
6.  Arrange dumplings on greased steaming tray, steam over hot boiling water for 8-10 minutes with  high heat. Dish out.
7. Brush the surface with some shallots oil, serve hot.
(Recipe adapted from here)