Braised Brussels Sprouts

Ingredients

500 g/1 lb Brussels Sprouts ( Choux de Bruxelles)
4 tbsp oil
2 tsp salt
1 tsp sugar
3 tbsp water

Preparation

Wash the Brussels sprouts and discard all the tough outer leaves. Trim the roots and make a cross-cut at the base.

Method

Heat a wok until hot, add the oil and wait for it to smoke. Swirl the wok so that is well oiled, add the sprouts and stir for 1-11/2 minutes. When all the sprouts are well covered with oil, add the salt and sugar and continue stirring. Add the water to the wok, braise for about 1 minute, and then stir a few more times. Add more liquid if necessary. Small sprouts require 2-3 minutes to cook through; larger ones may take a minute or so longer. Serve hot.

Kim-Koo-Kuih (Ang-Koo-Kuih)

Ingredients

300g Glutinous rice flour
100g Sweet potato (orange colour)
Some water
Some oil
some banana leaves (or cut some baking papers)

Filling Ingredients

8 oz/250g green/mung beans (soaked for at least 4 hours)
9 oz/280g sugar

Preparation

1. Skin the sweet potato and put to steam till soft. Removed and mash.

2. In the mixing bowl, blend in the flour and mashed potato. Add water slowly and mix well.

3. To prepare Filling : steam green beans for 40-50 minutes, then mash finely.

4. Mix mashed beans with sugar and dry-fry over low heat till quite dry.

5. Divide dough into small equal portions. Roll out each portion, and place 1 tbsp filling on it.

6. Draw up edges to enclose filling and seal the edges to form around ball.

7. Lightly dust the ang-koo mould with flour and press the dough into the mould.

8. Place on a baking paper. Repeat till all the dough and filling are used up.

9. Steam kuih for 10 minutes. Brush with oil, remove from steamer and allow to cool. Serve.