Wednesday, July 24, 2013

Steamed vegetable dumplings (Chai Kuih) 菜粿

从小到大都爱吃妈妈做的菜粿。一次可以吃4-5片,一天可以吃上15-20片,
是不是很恐怖? (嘻嘻)
今次在妈妈的指点和帮忙下,我才可以顺利完成这菜粿。
妈妈做的菜粿特别之处是皮不像外面卖的那样油腻, 而且馅料特别加入四季豆
吃起来很爽口又不腻。真的很赞! (我可没老黄卖瓜哦!)
This is my all time favourite "Chai Kueh". Can you imagine ?I can eat 4-5 pieces each time or 15-20 pieces per day? (but only applied to my mum's version, LOL...)
What so special about my mum Chai Kueh? I think because of the dumpling skin is not too oily, soft but not sticky and the additional ingredient of French beansmake it taste heavenly :)
这一盘不够我一个人吃哦!
This plate of Chai kueh is definitely not enough for me!
上图是我的作品- 馅料放的不够,扁塌塌,包工还要多多练习!
My one looks flat and not attractive. I still need more practice on how to wrap a nice dumpling.(Above)
下图是我妈妈的作品,好看吗?:)
My mum one looks nice, right? (Below)
简单又好吃!
Simple and delicious !!!
Ingredients :
Makes :45 pieces

For the filling
1 large jicama (sengkuang/mangkuang), shredded
1 carrot, shredded
15 fresh French beans (四季豆),sliced 
20g dried shrimps (soaked in water, chopped)
Some chopped spring onion
3tbsp fried shallots 
1tsp salt or to taste
1tsp sugar or to taste (optional)
Pepper 

Method
  1. Heat up oil, saute dried shrimps till aroma.
  2. Add in jicama, carrot and French beans, continue to cook for 15 mins or till dry.
  3. Add in seasonings and chopped spring onion mix well. Set aside to cool.

For the dumpling skin 
500g rice four
3 tbsp tapioca flour (add more if necessary)
A pinch of salt
2-3tbsp cooking oil
600-800ml hot boiling water (Estimate)

Dumpling skin method:
  1. In a mixing bowl, put in 500g rice flour.
  2. Add in boiling water to the rice flour and mixed it thoroughly with a pair of chopstick till you get a translucent like dough. 
  3. Leave it to cool.  
  4. Add in cooking oil gradually, salt and tapioca flour, knead into a smooth dough. 
  5. Divide dough into several portions and trim the dough into round shape (as picture shown). Dust a little tapioca flour on the dough for easy handling.
  6. Wrap with the prepared fillings.

Steam method
  1.  Place the Chai Kuih on the greased steaming tray.
  2.  Steam for 10-12 minutes. Remove tray from steaming pot and glaze it with a little vegetable oil (or shallots oil/葱头油 ).
  3. Serve in hot with chili sauce.

Enjoy!

30 comments:

  1. Shape look like curry puff, but yours steam version of chai kuih sound much healthy. Great idea to add French beans in the filling, must try out next time I make chai kuih again. Thanks to your mom sharing such yummy kuih.

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    Replies
    1. Yes,our Sarawak chai kueh is look like curry puff shape,very difference from KL "饺子“ style. Thank you for loving it :)

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  2. I believe many loves this chai kuih....and usually the fillings added are jicama and carrot and yours with exta added of french beans is a great option choice.

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    Replies
    1. Mel, french beans is a great ingredient to make chai kueh and I love to share it with all of you :)

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  3. 哇!形状捏得特别美丽。你真的很 pandai 的。我也是菜kuih皇后。喜欢吃,一次可以吃上10几个。自己做就可以吃多多个了。哈哈哈 。。。。。。

    ReplyDelete
    Replies
    1. 哇塞!你也可以吃这么多个,原来大家都是同道中人!!!哈哈!
      菜kuih皇后,那个美丽的是我妈妈捏,我的还有待进步!

      Delete
  4. 我‘杀’到你家来抢菜粿吃了,那么一大盘,share share可以吗?
    我外婆的也是这种捏的pattern,可是她的收口是在中间。

    ReplyDelete
    Replies
    1. 哇呀,杀来了!我挡挡挡!!!!
      啊呀!还是挡不了你的魅力,请你吃菜粿吧!哈哈!
      我知道你外婆捏的那个pattern, 有时我妈妈也会做那样的!

      Delete
  5. 包得很美,看到馅料里有青色的四季豆,有加分哦!谢谢分享!自家做的最棒!

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    Replies
    1. Jozelyn,四季豆的确很ngam加在chai kuih 里,试一试你就知 :)

      Delete
  6. 想念你家的美食,就跑进来,没想到竟然是我的最爱- cai kuih
    哈。。。。。。这回我不客气了,少说也要半打才过瘾!谁叫你家的cai kuih 如此sui dang dang !

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    Replies
    1. Aunty Young也爱chai kuih, 那就多吃几个再走吧!:)

      Delete
  7. 捏的很漂亮的,有点像咖哩角形状,hehe。。这个我很爱吃,一次最少吃上10个的哦。。安迪的少油食谱很健康,找天我也来niap下看。。:)

    ReplyDelete
    Replies
    1. Karen, 这个少油多菜绝的chai kuih绝对健康,吃多了也不怕胖!:)

      Delete
  8. 包起来的折纹很好看哦,羡慕你有这样的功夫呢:)

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    Replies
    1. 老师,那个折纹我还要多多跟妈妈学习啦!那些美丽的都是我妈妈包的!嘻嘻!

      Delete
  9. 我也赶来吃这菜粿了, 我的最爱叻!
    你妈妈的手式真好, 但是你的也不差哦!

    ReplyDelete
    Replies
    1. 哇,原来好多人爱菜粿哦!看来不够吃了,我要多准备几盘!哈哈!
      谢谢你的赞美,我会转告妈妈,嘻嘻!

      Delete
  10. Esther的手很巧妙的把纹路捏得很美哟!!

    ReplyDelete
    Replies
    1. 没有啦!美丽都是我妈妈包的!我还要勤加练习唷!哈哈

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  11. They are so pretty and you have done an excellent job. I love the veggie filling.

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  12. Your curry-puff style chai kueh look so pretty arranged in a circle. I love chai kueh and now I know the secret ingredient of using french beans!. Thanks for sharing. :)

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    Replies
    1. French beans is really a good ingredient for chai kueh, like what you said "secret ingredient" behind,LOL...

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  13. Lovely chai kuih & thanks to your mum for sharing this delicious kuih recipe! They look really good , great for my meatless Monday menu! hehehehe I have to agree that one plate is really not enough for me! Let's makan 2 plate together with extra chilli sauce! ;)

    ReplyDelete
    Replies
    1. Kit, good idea for meatless Monday :)
      Let's makan bersama-sama !!!

      Delete
  14. Nice kuih from your Mum! Esther, you should request your mum to pass down all her wonderful recipes! :D

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    Replies
    1. You're right, Alvin. I appreciate my mum recipes but she don't have any written recipes,so every time she demo and I do my record :)

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  15. 太好了有妈妈的美味食谱。谢谢你的分享。这我一定要试,因为我也很爱吃。

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