Monday, May 12, 2008


Ingredients for fillings:

250gm Beijing Cabbage (Shredded)
75gm Carrot (Shredded)
20gm Black Fungus (Soak & Shredded)
1 piece tau kwa (Shredded)

3 tablespoon cooking oil for frying

1 teaspoon salt
1 tablespoon mushroom sauce
Ingredient for skin:
100gm Wheat Starch
50gm Potato Starch
1/2 tsp salt
1 cup boiling water
1 tablespoon oil

Method for fillings:
1) Heat up cooking oil, fry tau kwa till golden,
dish up and set aside
2) Add cabbage, fry for 3 mins
3) Add carrot, fry for 3 mins
4) Add black fungus, fry for 3 mins
5) Return fried tau kwa back to wok, mixed
and fry for 3 mins
6) Cover wok and simmer for 10 mins till
vegetables are soft, set aside for use later

Method for skin:
1) Mixed wheat starch, potato starch and salt
2) Add boiling water and stir quickly with a
wooden spoon, cover and stand for 5 mins
3) Add oil and knead to a soft dough

Wrapping Soon Kueh:
1) Take a piece of dough and roll into a ball,
flatten and use a rolling pin to roll thinnly
into a round
2) Put suitable amount of fillings in the centre,
cover to form semi circle, seal the edges by
pressing hard round the side.
3) Put formed soon kueh in a greased tray and
steam for 15 mins, remove and drizzle with oil
to prevent sticking together.

* Note: Oil use here is normal vegetable/corn oil

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