Teow Chew Steamed Kueh With Meat and Cabbages
Ingredient:
【Filling】
50g minced meat
30g Sweet Preserved Radish /Choi Poh
120g cabbage (shredded)
20g dried shrimp (chopped)
3 small onions (sliced)
Seasoning:
1 oyster sauce
1 teaspoon soy sauce
1/2 teaspoon white pepper
teaspoon
pinch of salt
1. Pour a little oil into the pot
2. Saute onions until fragrant
3. Add Sweet Preserved Radish , minced meat, and shredded cabbage and stir-fry evenly
4. Add 80 ml of water and stir-fry the cabbage until soft
5. Add 1 teaspoon oyster sauce, 1 teaspoon soy sauce, a little salt and white pepper to taste
5. Cook until the water dries up, take out and set aside
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How to make Skin:
50g Tang Mein flour (wheat starch)
30g tapioca flour
130ml water
1 teaspoon cooking oil
1/4 teaspoon salt
How to make Skin:
1. Add 50 grams of Tang Mein flour (wheat starch) and 30 grams of tapioca flour into the basin, mix well, and set aside
2. Pour 130 ml of water, a little salt and half a teaspoon of cooking oil into the pot, add 1-2 drops of edible red coloring, and bring to a boil.
3. Add boiling hot water to the flour and mix quickly
4. Cover and rest for 10 minutes
5. Place banana leaves in a steamer, apply a layer of oil and set aside
6. Take out the dough and knead it evenly until smooth
7. Sprinkle some tapioca flour on the chopping board to use as hand flour
8. Divide the dough into 15g small balls, roll into balls and set aside
9. Use a rolling pin to flatten the dough into a round shape and fill it with fillings
10. Fold into willow leaf shape/dumpling shape
10. Put in the steamer and steam over medium heat for 15 minutes
11. After taking it out of the pan, apply a layer of cooking oil to prevent it from drying out.
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Wheat Starch
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Tapioca Starch 500g
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