Chives (Ku Chai) Kueh韭菜粿

Chives (Ku Chai) Kueh
韭菜粿

Filling
馅料

Ingredients A
材料A

Shallot 4 cloves
葱头

Garlic 4 cloves
蒜头

Ingredients B
材料B

Shrimp 200g
虾仁
Ingredients C
材料C

Chicken bullion cube 1 cube (smashed)
鸡晶块 : 1块 (捏碎)

Salt ¼ tsp
盐
Ingredients D
材料D
Chives (ku Chai) 300g
韭菜

Method
方法

1) Heat up 4 tbsp oil, sauté minced shallot and garlic
烧热4汤匙油,爆香葱蒜碎

2) Stir fry shrimp till aromatic, add seasonings (ingredients C), turn off flame
下虾仁炒香,加入调味料拌均,熄火

3) Add diced chives 10 min later, mix well, dish up
待10分钟后,加入韭菜粒拌均,盛起待用


Skin
皮料

Ingredients A
材料A

Rice Noodle 300g
米台目

Ingredients B
材料B

Tapioca Flour 30g
薯粉

Method
方法

1) Divide rice noodle into 2 – 3 portions, place inside a blender with knife blade blend to form dough
把米台目分2 – 3 次放进刀形搅拌器内搅至成团

2) Put dough on table top, work tapiaco flour into dough till dough turn soft
把面团放在桌面上,加入薯粉搓软

3) Sprinkle some tapiaco flour on table top, roll out dough to a thin sheet, cut into shape with a round cutter
在桌面上洒些粉,把面团棍薄,然后用圆型切割器切成圆片

4) Wrap in fillings, fold over to form semi circle, press round corner to seal
包入馅料,折成半月形,边缘捏紧

5) Place on pre-greased plate(pic 4), steam in a steamer over medium flame for 10 min
放在已搽上油的盘上(pic 4),送入蒸锅,以中火蒸10分钟

6) Remove and brush with shallot oil, serve
取出扫上葱油即可享用