Chwee Kueh

Ingredients:

180g rice flour, sifted
25g cornflour, sifted
800ml water
2 tbsp oil
½ tsp salt

Method

1. Place the two flours into a bowl and pour in 300ml water. Mix to from a smooth batter. Strain.

2. Bring remaining water, oil and salt to boil. Pour in the batter and stir well till it thickens.

3. Grease a few ‘chwee kueh’ moulds. Pour the mixture into each mould and place on a steamer. Steam over rapidly boiling water for about 10 minutes.

4. Remove from mould and spread some of the prepared topping over it.


Radish topping
Ingredients:

250g chopped preserved radish (chai poh)
1 tbsp oil
some ginger chopped
1 tbsp sugar
1 tsp ground pepper
3 tbsp dark soya sauce
11/2 tsp sesame oil

Method:

1. Soak the preserved radish for 10 minutes. Rinse and drain well.

2. Heat oil and sauté the ginger till golden brown.

3. Add the remaining ingredients and stir fry till dry.

Vegetarian Or luak

Preparation : 10 mins
Cooking : 15 mins

Ingredient : Serve 4

24 oyster mushrooms
4 tablespoons peanut oil
200ml water
4 tablespoons light soya
White pepper
4 tablespoons potato or tapioca flour
8 large eggs
4 tablespoons chilli sauce
4 stalks coriander leaves, chopped

Method

1. Lay mushrooms in a single layer on baking sheets. Grill under high heat till they become light brown. Put aside.

2. Heat peanut oil in a non-stick frying pan.

3. Put water, half the light soya sauce (2 tablespoons), pepper and flour in a bowl and mix well.

4. Lightly and quickly saute minced garlic, then stir flour mixture and pour into the pan with the garlic. Cook for a minute over high heat.

5. Lightly beat eggs, chilli sauce and remaining light soya sauce together. Pour over flour and garlic mixture.

6. Reserving some for garnishing, sprinkle the rest of the mushrooms and coriander leaves over the eggs.

7. Turn omelette in portions with a frying slice to cook the other side. Serve hot with chilli and lime sauce on the side if preferred.

Vegetarian Mee Rebus

Ingredient : Serve 2

(A) Chilli paste (depending on your chilli taste)
1 tsp curry powder
1 tbsp salted soya paste
2-3 medium size potatoes
A handful of grinded ground nuts
Seasoning
Corn starch

(B) Yellow noodles (or spaghetti)
Bean sprouts
Bean curd (cut into cube and deep-fry)
Lime
Green chillies

Method

1. Boiled unpeeled potatoes till cooked (keep the stock for later use as soup). Smash it and blend well to form a smooth texture.

2. Next fry the chilli and curry powder till fragrant and pour in the boiling water to form soup.

3. Stir well and put in the blended potato, ground nuts and bean paste.

4. Add seasoning in to taste.

5. Last put in the corn starch to create a thick and abit of starchy soup base.