SOON KUEH (VEGETARIAN STYLE)

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

Seasoning:

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

together

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