skip to main |
skip to sidebar
Ingredients:
- 2 big pieces of taukwa
- 50 gms preserved radish (chai por)
- Garlic 3-4 cloves
- Sugar 2 big tablespoonfuls or more
- Celery leaves 30-40 gms
- 5-6 tablespoons of oil
Method:
- Cut taukwa into oblong strips.
- Radish cut into thick strips (wash out excess salt).
- Chop garlic and cut celery into inch long.
- Gently pan fry the taukwa on all sides with oil. Remove and set aside.
- Add in the radish and fry for a few minutes then add chopped garlic, fry until lightly brown.
- Add the fried taukwa, stir to combine. Add in sugar and stir gently add 2 tbls of water and the celery.
- Stir to combine then dish out to serve with porridge or white rice. Delicious!
Ingredients:
- Glutinous rice flour - 300 gms (50 gms extra for dusting)
- Sugar 60 gms
- Hiah leaves 100gms (boil and pounded)
- Banana leaves 20 pcs cut into squares (wash and brush with oil)
- Boiling water 200~225mls
Filling A:
- Split green bean 250 gms (wash and soak for 3 hours). Drain and steam till soft.
- Old ginger 100 gms (pounded). Mash it all up and fry in low heat.
- Salt 2 tspsful heat with the ginger and salt.
Filling B:
- Bangkwang 500 gms (cut into strips). Use 3 tblsful of oil fry garlic till fragrant.
- Dried prawns 100 gms (chopped). Add dried prawns, fry then add the pepper 1 tpsful or more bangkwang. Add salt and pepper.
- Salt 2 tspsful or more.
- Garlic 6-8 cloves (chopped).
Method: - Put flour into big container.
- Make a hole in the middle and add the boiling water. Stir gently till it thickens, add the pounded leaves and sugar.
- Knead till all combine. Use the extra flour for dusting.
- Take a small portion of dough, make a hole in the middle and spread out the edges . Put 2 tbls of fillings and wrap up.
- Press into mould, knock out and put on the leaf to steam for about 8 -10 mins.
- Brush with a little oil before steaming. For wooden mould dust with flour. For plastic mould brush with oil.
