Monday, September 29, 2008

Taiwanese Meat Kueh



2 tsp minced garlic
50g dried mushrooms, soaked and shredded
200g yam bean (bangkuang), peeled and shredded
100g minced pork
50g carrots, peeled and shredded

Batter A:

40g sifted rice flour
140ml water

Batter B:

70g sifted rice flour
200g sifted sweet potato flour
20g sifted corn flour
280ml water


2 tsp light soy sauce
1 tsp pepper
1/2 tsp five-spice powder
1 tsp salt
1 tbsp oyster sauce



Heat 1 tablespoon oil in wok and stir-fry garlic till fragrant. Add dried mushrooms and light soy sauce and stir-fry till fragrant. Add the rest of filling ingredients and seasoning and stir-fry till all ingredients are cooked and tender. Dish out.


Boil another 280ml water. Stir in batter A ingredients and cook till mixture thickens. Remove from heat. Stir in Batter B ingredients and mix till smooth.

Fill greased cups half-full with batter, add some filling then fill to the brim with batter. Place cups in steamer and steam for 20 minutes. Remove.

1 comment:

eli said...

hey great recipe, try this meat dish,

* 500 grams heart smart veal
* 500 grams heart smart pork
* 2-3 sticks spring onions
* 1-2 cups fresh mushrooms
* 1 bottle thickened cream
* 2-3 pinches salt & pepper
* 2-3 pinches vegeta
* splash white wine
* pinch mixed italian herbs
* 3-4 cups white rice

Heat oil in frying pan as soon as hot add meat. Finely chop spring onions & mushrooms. While meat is browning put rice as directed on packet to cook. Once meat is browned add onion, mushroom, cream, white wine, vegeta, salt & pepper. Let simmer for approx 30mins or until meat is tender. Add italian Herbs & stir through. Once ready serve with rice.