Teochew Glutinous Rice Kueh

Ingredients for filling:

• Glutinous Rice 500 gms
  
• Dried Mushrooms 100 gms, soaked and diced
  
• Dried Prawns 60 gms, soaked and chopped coarsely
  
• Fried Peanuts 100 gms (optional)
  
• Shallot and Garlic 2 tbls each
  
• Belly Pork boiled and sliced into strips
  

Method:

• Soak glutinous rice for 2 hours. Drain and steam for 30 minutes. Then add 200ml of hot water over the rice and steam for further 29 minutes. Separate the rice with chopstick.
• Next, fry the shallot and garlic in 5 tbls of oil, add in the dried prawns, mushroom and belly pork.
  
• Add salt (2tsp), sugar (1tsp), pepper (2tsp) and some soya sauce to taste.
• Lastly, add in the fried peanut and turn off the heat. Leave to cool.

Ingredients for skin:

• Rice flour 450gms
• Salt 2tsps
• Boiling water 700ml
• Wheat starch (tang flour) 6tbls
• Corn starch 4tbls
• Oil 8 tbls

Method:

• Mix the rice flour with salt. Add into the boiling water, stir till cooked.
• Add in the rest of the ingredients, knead till smooth.
• Roll and cut into small portion.
• Flatten dough and wrap with the prepared filings.
• Press into the peach mold, then steam for 10 minutes on high.
• Remove and brush with a little oil.
  

Dried Prawn Sambal (Hae Bi Hiam)

Ingredients:

• 300 gms Dried Prawns
  
• 100 gms Pork Lard
  
• 150 gms Shallots
• 100 gms Garlic
  
• 1 Tbs Sugar
  
• 1 tsp Salt
  
• 1 Tbs Belacan
  
• 100 gms Chili Boh

Method:

• Wash and soak the dried prawns briefly. Drain and blend or pound coarsely.
• Blend or pound shallot and garlic separately.
• Cut pork lard into cubes, then fry till crisp. Remove from oil and keep aside till cool. Blend lightly and leave aside.
• Use the lard oil or peanut oil to fry the ingredients. Use about 12 tbs of oil. Fry the shallot and garlic till fragrant, add in the chili boh, fry and then add in the belacan.
• Next, add in the dried prawns. Fry till nearly dry. Then add the sugar and salt.
• Turn off the heat and add in the mince crispy pork lard.
  
• Cool and store in glass bottles for use.
  

Traditional Egg Sponge Cake

Ingredients:

• Plain flour 150g
• Eggs 3 large
• Sugar 120 gs

Method:

• Beat sugar and eggs with electric beater on high about 15 mins. Fold the flour from sides to centre lightly but quickly till combine.
• Pour onto bamboo basket lined with glass paper. Make sure to fill up to the brim.
• Steam on high heat for 30 mins. Remember to get the boiling water ready beforehand.

Luffa (Prawn Pancake)

Ingredients:

• Luffa 2 medium size (skinned and sliced)
• Garlic 4 cloves(chopped)
• Prawns 100g medium size
• Sweet potatoes flour 100g
• Water 1 rice bowl
• Salt 1 tsp

Method:

• Peel prawns, season in salt and sugar for an hour. Rinse and pat dry.
• Cut luffa into thin slices.
• Mix flour, water and salt together. Leave aside for 1/2 hour. Divide into 2 portions.
• Heat the pan and add 3 tbls of oil fry 1/2 of garlic, add 1/2 luffa and 1/2 prawns. Stir fry 2 mins. Stir the batter and add in 1/2. Even out the ingredients and let it brown on one side before turning over to brown other side.
• Remove and serve with chopped chillis and garlic. Continue with other portions as above.

Popiah (Spring Roll)

Ingredients for Wrapper:

• 500g Plain flour (sieved)
• 500ml Water
• 1 tsp Salt

Method:

• Mix well ingredients into a dough. Leave at room temperature covered with cling paper.
• Mix well with a hand held mixer or by hand. Hold the dough in one hand and rub onto hotplate or heated frying pan oiled with a piece of cloth.
• Keep a low heat. Peel off when the wrapper skin leaves the sides. Keep freshly made wrapper covered with clean cloth.

Please refer to the 2 types of Popiah recipes below.

Hokkien Popiah

Ingredients:

• Bangkwang 1kg
• French bean 150g
• Cabbage 150g (cut all vegetables into thin strips)
• Carrot 150g
• Taukwa 2 big pcs (cut into strips)
• Dried prawns 50g (chopped coursely)
• Chinese sausages 2pcs (cut into thin slices)
• Eggs 3 hardboiled (cut up into small pieces)
• Beansprout 400g (cleaned and blanch with hot water)
• Sweet flour sauce Fatman brand
• Chillis paste and peanuts (same as Jiao An version)
• Garlic 12 cloves
• Chopped Parsley
• Chinese lettuce

Method:

• Heat the wok with 5 tbls oil and add taukwa to fry gently on all sides, add a little garlic, fry a few more mins.
• Remove and leave aside. Fry each ingredient separately with the garlic except the taugeh, sausages and eggs.
• Put all together and add a little water to boil gently, add salt and msg to taste. Use the wrapper to wrap all ingredients together.

Jiao An Popiah

Ingredients:

• Bean sprout 500g (soaked in water until ready for use)
• Taukwa 5 pcs (cut into strips)
• Small prawns 500g (cleaned and shelled)
• Belly pork 300g (boil and cut into strips
• Peanuts 1kg (dry fry, remove skin and blended)
• Sesame seeds 150g (dry fry till fragrance)
• Plum sauce 1 small bottle
• Garlic 12 cloves or more (chopped)
• Dry chillis 100 g boiled and seeded (blended together to make a paste)
• Fresh chillis/chillis padi 100g with salt and sugar

Method:

• Heat the wok add 4 tbls oil stir fry the beansprout, add salt and msg to taste. Dish out and leave aside.
• Next use 6 tbls oil pan fry the taukwa lightly, dish aside, add the garlic stirfry 2 mins add the prawns and belly pork.
• Add salt and msg to taste. Dish out. Use the wrapper to wrap by putting the rest of the ingredients together.

Hae Piah Ji (Deep Fried Prawn Fritters)

Ingredients:

• Batter - Plain flour 500 gms
• Bean sprouts (Tau Geh) palm size grasp (use 2/3 of 20cts)
• Bangkwang 1/2 of medium size (shredded)
• Onions 1 red medium size (shredded)
• Salt 2 tspsful
• Ajinomoto (optional)
• Water add enough to make a smooth batter
• Small white prawns 150 gms or more (wash and leave the shell on, pat dry)

Method:

• Add water slowly to make a thick batter. Slowly add in the rest of the ingredients except the prawns.
• Heat the oil till hot, put in the ladle to heat, remove and put a small amount on to the ladle, spread it out and put a few pieces of prawns on top, put it back into the hot oil to deep fry for a few mins before it comes loose.
• Fry till golden brown. Remove, cut up and serve with the special homemade chilli sauce.
• *May also deep fry Tau Kwa and squid. Cut up some cucumber to go with it as well.

Ingredients for Chilli Peanut Sauce:

• Assam paste 150 gms (take 1/2 of a small pack)
• Water 3 cups (mix with water to extract juice)
• Roasted peanuts 300 gms
• Sesame seeds 50 gms
• Chilli boh 50cts
• Garlic 4-5 cloves (pounded)
• Ginger 2-3 cm (pounded)
• Sugar (according to your own taste)
• Cornstarch 2 tsps mix with a little water

Method:

• Bring water and assam juice to a boil.
• Add in the rest of ingredients. Stir till all combine, add the cornstarch to thicken.

Braised Hokkien Noodle

Ingredients:

• Hokkien yellow noodle 500 gms
• Chinese Wongbok 5 big leaves
• Chinese mushroom 4 pcs
• Prawns 8 pcs
• Fish cake 1 pc
• Pork or chicken few slices (optional)
• Celery and spring onions 4 stalks each
• Garlic 4 cloves (chopped)
• Chicken broth 1 ½ bowl
• Cornstarch 1 tbls mixed with a little water
• Carrots few slices

Method:

• Wash and cut all the ingredients.
• Heat up 3 tbls of oil. Fry the garlic till fragrant.
• Add in the mushroom, wongbok and carrots.
• Put in the water or broth, bring to a boil then add the meat, prawns, fish cake, lastly add the noodle (rinsed in cold water).
• Add salt to taste and the cornstarch. Braise for 1 min.
• Dish and serve with the chopped spring onions.