Soon Kuey

Ingredients A

(makes 15-18 for this size)

100 g Rice flour

50 g Tapioca flour

50 g Plain flour

50 ml oil

300 ml Hot water

Ingredients B

(fillings)

500 g Turnips (shredded)

4 chinese mushrooms soaked and shred

1/2 tsp dark soya sauce

1 tbsp mushroom sauce

1/2 tsp pepper

250 ml water

Method

1. Heat oil in a pan, fry mushroom for 2-3 minutes. Add shredded turnips.

2. Add in the seasonings and stir fry over small heat till dry.

3. Remove and leave it aside cool completely.

4. In a mixing bowl, add in the flour.

5. Add oil into the hot water and pour it into the flour mixture.

6. Stir quickly with a wooden spoon, cover the bowl and leave for 10 minutes.

7. Removed and knead into a smooth dough. Divide the dough into 10 portions.

8. Flatten each ball into a thin layer, cut into round, wrapped fillings and seals by picking the sides.

9. Put into a greased steaming tray and steam for 15 minutes. Remove and brush with some oil alternatively sesame oil.

10. Serve hot with sweet dark sauce or chilli sauce.

White Asparagus Steam

This is the season for white and green asparagus. Always wanted to try out white asparagus since it is so cheap here. Until that day my hub told me a colleague taught him how to prepare it. However when i search internet there are also other ways of eating..

You can either blanched or steam the asparagus. Removed and sprinkled with salt and spread with olive oil. Serve and eat hot.

In this recipe, i steam it so to preserve the nutrients in it. So before preparing, you have to peel away the tough skin on the stalks. Rinse and cut as shown. Put to steam for 15 minutes. Removed and served with mayonaise and dash of sesame/olive oil. Sprinkled with some sesame seeds..eh voila the dish is ready.

I always like to adopt the west meets east cooking style. So next time i can purchase more white asparagus and experimenting it more ways..