Monday 30 March 2015

菜粿 Chai Kueh (Vegetable Dumplings)







第一次包菜粿时, 有些手忙脚乱, 可却自认裹得蛮不错。 
蒸熟了, 老的吃了一个后, 就投诉粿皮太硬。
我说, 再找其它的食谱, 下次再试试吧!
老的回了我一句: 找什么食谱, 问一问小弟, 他的“水晶虾饺皮”是最好吃的。
我竟然忘了小弟的拿手功夫, 于是,立刻向他传授几招了! 

第二次的菜粿, 为妈妈而做的。
妈妈的那双手不太惯于停歇,为了让妈妈的双手有所”消遣“,
酷热的午后, 俩母女又再度携手合作了。 
  











【菜粿】

材料
300克澄粉
100克木薯粉
550克沸水
1大匙油

馅料
700克沙(刨丝, 稍微挤出少许水份)
110克红萝卜(刨丝)
5棵韭菜(切小段)
3朵香菇 (切粒状)
2大匙蒜末
50克虾米(切碎)

调味料: 1+1/2茶匙盐, 1大匙蚝油, 1茶匙胡椒粉

做法

1. 热2大匙油,爆香蒜末, 加入虾米,香菇炒香。 

2. 加入红萝卜丝和沙葛翻炒至略干, 然后加入调味料炒匀, 试味, 盛起备用。

3. 将澄粉和薯粉混合在搅拌盘里, 把沸滚的水立即倒入, 快速的以搅拌机搅拌成软团。 

4. 加入一大匙油,用手揉成光滑面团。

5. 将面团分割成小团, 盖上湿布, 擀成圆薄片,包入馅料。

6.将菜粿摆入涂上油的蒸盘上,以大火蒸8-10分钟即可。

7.取出后,撒上葱花及炸香蒜点缀, 即可食用。 (我没在粿上抹油)。


** 第一次做粿皮时, 我没用搅拌机搅拌, 搅拌的过程有些缓慢了。 第二次, 采用了妈妈的提议, 以搅拌机取代。 


** 倒入沸水时, 要一次过的倒入。 弟弟说, 尽量将沸水煲滚,煲越久越好。  这样冷却后的粿皮就不易变硬, 粿皮会有弹性, 也不容易破裂。 


Chai Kueh

Ingredients:
300g wheat starch
100g tapioca flour
570g boiling water
1 tbsp cooking oil

Filling:
700g sweet turnip (peeled, shredded)
110g carrot (peeled, shredded)
5 stalks chives (diced)
3 mushroom (soaked, diced)
2 tbsp chopped garlic
50g dried shrimps (soaked, chopped)

Seasoning: 1 + 1/2 tsp salt, 1 tbsp oyster sauce, 1 tsp pepper

Method:
1. Heat 2 tbsp cooking oil , sauté garlic over low heat until fragrant. Add in dried shrimps, mushroom and mix well.
2. Add carrot, sweet turnip and seasoning, toss until aromatic and dry. Taste and dish out.
3. In a mixing bowl, combine wheat starch with tapioca flour, Pour in boiling water and use stand mixer to mix become a soft dough.
4. Add 1 tbsp oil, knead the dough is smooth with palm.
5. Divide dough into small portions evenly, and cover dough with a wet cloth. Form a dough into ball shape, then thinly flatten, spoon in enough filling, wrap into dumpling shape.
6. Place the dumplings on a greased steaming tray, steam over hot boiling water for 8-10 minutes over high heat until cooked. Dish out.
7. Garnish with spring onion, chopped red chili and fried garlic, serve.





以下的两张照片, 是第一次做的菜粿。 





This post is linked to Best Recipes for Everyone March 2015 Event Theme:  My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline- Butter, Flour & Me



17 comments:

  1. 菜糕我的最爱爱爱啦! 我决定要留下来吃完一碟再走, 可以吗? 哈哈!

    ReplyDelete
  2. 好精致的菜粿,我爱!

    ReplyDelete
  3. 看那晶莹剔透的外皮,还有那美丽的折纹,加上好吃的沙葛馅,赞!

    ReplyDelete
  4. I really love the skin of your chai kueh. Looks yummy.

    ReplyDelete
  5. 有师傅的食谱,我肯定要收藏起来了。
    呵呵呵。。。谢谢妳的分享哦。
    还有,妳包裹的菜粿也很美哦~

    ReplyDelete
  6. 每一张照片都很美。。。好想吃哦!

    ReplyDelete
  7. 很 sui, 很sui 。。。。。。 非常 sui 。。。
    照片美,作品美。。。 统统美。。 让我看了心情更加美。很美,很美。
    may, 下次我们来做客,您准备这个好吗?看了很想吃。 非常棒也。

    ReplyDelete
  8. Hi May
    好美哦 ,我超爱吃的,很久没做了。。先吃你家的。。。呵呵

    ReplyDelete
  9. 很精致的菜粿,喜欢。。喜欢。。

    ReplyDelete
  10. 到今天为止,我的菜kuih还是上不了台面,等我闭门练功一段时间。。。

    ReplyDelete
  11. 美人,裹的真美嘢!
    快,几时要再做,我要学裹。。。哈哈哈

    ReplyDelete
  12. 看了你那美美的菜粿,那折纹真的美到没话说。。你太强了。。

    ReplyDelete
  13. 简直就是赏心悦目,菜馃晶莹剔透,盘叠高雅,May家的作品一级棒!

    ReplyDelete
  14. Hi . thanks for your English version of your cute and delicious looking German bread. Can you please post this in English. They look so elegant.much appreciated

    ReplyDelete
  15. Thanks for your English version. Could you please post your future recipes also in English too. A big thank you.

    ReplyDelete
  16. Is wheat starch the same as glutinous rice flour/starch?

    ReplyDelete

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