Saturday, December 19, 2015

Soon Kueh

From young, I have always love eating kuehs. Koo chai kueh, peng kueh, soon kueh, you name it, I love it. Is it due to my dialect influence? Not sure though, but I do know I grew up eating lots of kuehs.

Drizzle sweet black sauce (and some sambal chilli if you have them) over the steamed hot soon kueh and enjoy!

My grandmother used to make the kuehs for us all and we have them for breakfast. Later stage my Mum learned the skills of kueh making and then made them.  Somehow, this is like a passing baton. Now I make kuehs too.

I was lazy gathering all different flours (rice flour, sago flour etc) for these soon kuehs , and so I took the easy way out - get a pack of ready mix soon kueh flour!

Maiden attempt in making soon kuehs and it turned out not too bad. Hubby tried and enjoyed it. Mum feedbacked that filling would taste better with dried mushrooms added, otherwise all is okay being a first try.  Practice makes perfect and I'll definitely make them again because Hubby and I love eating soon kuehs!

Soon Kueh

Soon Kueh skin
I used Skytime brand Soon Kueh flour (400g a pack)
Reserving about 30g to 50g of Soon Kueh flour for dusting
 Add adequate amount of boiling water to mix flour together (using a spatula or a pair of chopstick). Knead dough till pliable and smooth. Divide dough into 32g portions and roll them into balls.

To wrap, flatten and roll out each 32g ball dough into circular skin of about 2mm thick. Spoon 1 tbsp of filling onto centre of soon kueh skin and bring centre of soon kueh skin together, then press both sides of skin to seal gaps. Set on light greased pan. Repeat the same till skin or filling is used up.  Allow about 1 inch of space in between each soon kueh.

Put steamer to boil.  Before setting soon kueh to steam, brush top of kueh with oil. Put to steam for 10min on medium high heat.

Drizzle soon kueh with sweet dark sauce and chilli and serve.

To store, allow steamed soon kueh to cool completely then place into airtight containers and refrigerate (you can line baking paper in between to prevent sticking). If you are not able to consume it within 3 days, freeze soon kueh and re-steam it when needed.

Soon Kueh Fillings
(Recipe by Mrs Leong Yee Soo of Everyday Favourites) - I doubled the amount for fillings

455g jicama (bangkuang)
3 tbsp oil
1 tbsp minced garlic (I used 10 garlic)
1 tbsp yellow bean paste (taucheo) (I kept to just 1 tbsp with the doubled filling portion)
1 tsp sugar
1/2 tsp MSG (Optional - I did not use this)
1/2 tsp salt
115ml water (I used the water from soaking dried shrimps, top up with tap water till the desired amount if not sufficient)
55g dried shrimps (rinsed, soaked, drained and roughly chopped)
170g prawn (Optional - I did not use this)
I added 1 tsp of pepper and 3 tbsp fried shallots to enhance the taste of the filling.

1. Peel and slice jicama into thin strips, immerse in water and drain.
2. Heat oil in a pan and fry garlic until light brown. Add yellow bean paste,sugar, MSG if using) and salt and fry for a moment.

3. Add the water, dried shrimps and prawns (if using) and bring to a boil.

4. Add the jicama, stir and cook over moderate heat until almost dry.  Stir in pepper and fried shallots till well mixed. Set aside to cool before use.

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