Monday, December 21, 2009

Project Soon Kueh

Soon Kueh is a traditional Teochew snack and being a 100% "pure-bred" Teochew, I decided to give it a go.

The recipe seems relatively easy but requires the cook to have both the frying and pastry making skills. While I am better at kneading doughs, I can't say the same with my wok frying skills. Hence, the Mother was recruited in this Project Soon Kueh.

Soon Kueh - 笋粿

Ingredients - Filling:
garlic (chopped)
shallots (chopped)
dried prawns (soaked and diced)
mushrooms (soaked and sliced)
yam bean (peeled and thinly sliced)
black soya sauce
oyster sauce
chicken cube
water (needs plenty as the yambean absorbs alot of water while simmering)

Ingredients - Skin:
300g water
1/2 tsp salt
2 tbs fried shallot oil (may add more directly to the dough if it is sticking to the palm)
200g soon kueh flour (can be replaced with rice & tapioca flour in a 1:3/4 ratio)

Method (Filling):
(1) Heat up the oil in the wok and stir-fry garlic, shallot and dried prawns till golden brown

(2) Add in the mushrooms and stir-fry till fragrant

(3) Add the sliced yambeans, stir-fry well

(4) Add the black soy sauce, oyster sauce, chicken cube, pepper amd water. Stir well and leave to simmer over low fire till water is fully absorbed and yambeans are tender.

(5) Dish out and leave the fillings to cool before assembling with the skin

Method (Skin):
(1) Pour the flour into a mixing bowl

(2) Add the water, salt and shallot oil into a pot and bring to the boil

(3) Pour the boiling liquid into the mixing bowl and mix well with the flour. Do not pour the liquid all at once but knead and pour the liquid portion-by-portion till a smooth dough is achieved. Let the dough stand for 10 minutes.

(4) Turn the dough out from the mixing bowl and divide into 10 equal portions

(5) Roll the skin into thin sheets and cut into rounds

Method (Assembling):
(1) Wrap the fillings and seal the side to form a semi-circle

(2) Place the soon kuehs on a greased tray and steam for ~15 minutes over high heat

(3) Once cooked, remove from the steaming tray and brush with any remaining shallot oil (or just oil)

(+) The quantities for the filling ingredients are purposely left out as there's alot of room for flexibilities! For a lighter coloured filling, less black soy sauce should be added. If you relish a more salty filling, more chicken cubes could be added or alternatively, more oyster sauce.

(-) While rolling the skin, it should not be too thin as it tears easily during assembling.
(-) Try not to be too greedy with the fillings and leave some space for folding the skin over the edges

(=) With help from the Mother, the project became an obvious success! Received the thumbs-up from the Father!
(=) And not forgetting, it's quite a joy to be whipping up something delectable with your loved ones. :)

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