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Hakka Choi Kueh and Tao Kueh ...

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This is a Hakka favourite kueh, 'Choi Ban' Choi means vegetable and Ban means cake or kueh in Hakka. The skin is made of rice flour and filling is stir fry of bang kuang and dried shrimp savoury taste. The filling can be a variety of salted vegetable with yellow bean curd, chives with yellow bean curd and leek with yellow bean curd all are in stir fry style. ,,,. ...... . '' '' .

~this is the ready warpped Choi Ban, arranged neatly in a tray... ~ Choi Ban filling....: 400g sengkuang~peeled and shredded... 2 tbsp fish sauce... 1 big onion.. 2 tbsp dried shrimp../ 1/2 tsp salt... dashes of pepper.. To do: 1) In a wok add in some cooking oil saute big onion, dried shrimp till it is fragrance. 2) Add in sengkuang, stir fried till it is soften, add in fish sauce, pepper and salt. Dish up and set aside for later use. : 1) ,. 2) ,,,. .

~sengkuang filling....~ Choi Ban Skin ingredients...: 300g rice flour... 800ml water... 1 tsp salt... 2 tbsp cooking oil and 2 tbsp extra...2 + 2 To do: 1) Mix all ingredients together, this mixture will be watery and runny. 2) Cook it on low heat until the mixture thicken and leave the side of the pan.(stir constantly to prevent mixture from burn) 3) Let it cool, knead it with the extra 2 tbsp cooking oil into a pliable dough. 4) Divide the dough into small balls of 25g per portion. Flatten the dough and wrapped in a tablespoon of filling. Fold up, sealed the edges. 5) Arrange the Choi Ban neatly in a greased with cooking oil tray. 6) Steam over rolling boil water for 10 minutes. 7) Brush cooking oil on the Choi Ban once it is cokked. Serve hot.

~Steamed Choi Ban ...~ : 1) . . 2) ,.( , ) 3) , 2 , . 4) 25 . ,,,. 5) . 6) , 10 .

~once it is cooked brush some cooking oil on the surface to prevent the Choi Ban from sticking to each other ... , . The switch up of the Choi Ban dough......^^

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