Zalekha Luvs Cooking: Chwee Kueh@Steamed Rice Cake with Preserved Radish..

Assalamualaikum...

Selamat pagi Isnin untuk semua pengunjung...hari ini tuan punya blog belum berapa sihat lagi tapi masih juga memasak dan kali ini teringin pulak makanan atau masakan cina yang selalu dijual oleh penjaja2 cina di waktu pagi..makanan ini yang dibuat menggunakan tepung beras seakan kuih talam berlauk dimana ianya dimakan bersama lauk atau perencah chye poh (lobak masin) yang dimasak bersama udang kering dan ditumis dengan bawang dan perasa lain...oklah jom kita tengok resepi yang saya olah setelah meninjau beberapa laman seperti di My Kitchen Snippets oleh Gertude seorang berbangsa Cina Malaysia yang tinggal di US beliau ini sangat pandai memasak dan berbagai hidangan yang disediakan tak kira masakan cina, melayu dan juga masakan seantero dunia sangat menarik dan saya juga ke Kuali.com milik Amy Beh seorang pakar masak keturunan nyonya rasanya yang juga pandei memasak..gue salute sama lue dua orang..terima kasih yer sebab berkongsi resepi2 yang enak. Jom kita semak resepi yang telah saya olah dari dua org pakar masakan yang saya sebutkan diatas...Gert akak copy n paste resepi you ok..thanks for sharing this marvelous dish..

Chwee Kueh @Steamed Rice Cake With Preserved Radish
Source: My Kitchen Snippets

Ingredients for the batter:
(A)
150 gram rice flour
4 tbsp tapioca flour
1 tbsp wheat starch
250 ml water

(B)
1 tbsp vegetable oil
1 tsp salt
360 ml water

Topping:

300 gram preserved radish (chye poh) – soak in water for a few hours - i used 250gm not too salty chye poh so i dont need to soak
1/4 cup dried shrimps – soak in water until soft
6 shallots – sliced thinly
3 cloves garlic
2 red chilies – cut small -i skip this and i add 2 tablespoon off blended chillies
i add 2 big onion - dice

Seasonings:

2 tbsp soy sauce
1 tbsp dark soy sauce
2-3 tbsp sugar (more if you preserved radish is too salty)
3/4 cup water
i add 1/2 teaspoon - sasame oil

Prepare the topping first.

1. In a food processor, chopped up the preserved radish and set it aside. Do the same with the dried shrimps.
2. Heat up about 3-4 tbsp of oil, fried the shallots until golden brown, remove and set it aside.
3. In the same pan, stir fry garlic until fragrant. Add in the dried shrimps and chili. Stir fry until fragrant and add in the preserved radish. Stir fry for a few seconds and add in all the seasonings. Mix well and add in the water.
4. Simmer until almost dry (if you prefer more sauce you can add a bit more water) Add in the fried shallots and stir well. Check seasoning. Dish out and set it aside.

Prepare the rice cake:

1. Combined the ingredient (A) and mix well until no lumps. Bring (B) to a rapid boil.
2. Pour the boiling (B) into the (A) batter and mix well. Grease 7-8 rice bowl or aluminum molds with some oil. I dont have the aluminium mould so i just put in a lompang or apam plastic mould.
3. Prepare the steamer and bring it up to a rapid boil. Put the bowls into the steamer and steam for 5 minutes. Pour the batter into the bowl and steam it over high heat for 20-25 minutes (depend on the size of your bowl)
4. Remove and let it cool down a bit. Unmold the kueh, top it with preserved radish and serve.