This is one of my to do list when I became a full time housewife 3 years ago. Growing up in Singapore and Johor Bahru, I was lucky to be exposed to lots of wonderful asian cooking and desserts such as Fried Carrot Cake (fried with black caramel sauce), Teo Chew Orh Nee 潮式芋泥, Tau Suan / Split Mung Bean Dessert 绿豆爽 with 油條, Chwee Kueh 水粿, Teo Chew Porridge and the list goes on. Being a Malaysian, my palette is still very much influenced by Singapore hawker food. Yes, we do have wide choices of good local food in my home country, and over the years of hunting for the same food throughout Malaysia, rarely have I come across places that sells those food exactly as what I remembered from Singapore. I started making my first Chwee Kueh with the recipe from Minty's blog and had so far been quite happy with the outcome. The texture may not be as tender and chewy as I hoped, I was happy to woofed down every bit of it since it was so hard to come by when living in Indonesia. As I turned vegan, I started to adapt some of the recipes to vegetarian version. For this posting, I am sharing a vegetarian version of the toppings and sweet sauce together with the kueh which I personally enjoy. The sauce part is entirely optional for I prefer to eat this kueh with a bit of sauce than sambal. From studying the many versions of Chwee Kueh recipes from numerous reputable food bloggers out there, I have bookmarked to try recipe from Kitchen Tigress and Guai Shu Shu in my next try. Shall keep you posted. Vegetarian Chwee Kueh 水粿 Recipe adapted from Minty's Blog 160g Rice Flour 2 Tbsp Cornflour (optional) 2 Tbsp Wheat Starch 185ml Cold Water 550ml Boiling Water 3 Tbsp Cooking Oil 1 Tsp Sugar Pinch of Salt Method
(Topping) 200g Preserved Salted Radish (Chye Poh), chopped 200g Preserved Sweet Radish (Chye Poh), chopped 40g Vegetarian Dried Shrimps, chopped finely (optional) 30g Ginger, chopped finely (optional) 90ml Oil 1-2 Tbsp Sugar or more Soy Sauce Method
(Vegetarian Sweet Sauce) 4 Tbsp Soy Sauce 2 Tbsp Black Bean Paste 1 Tbsp Brown Sugar 2 Tsp Vinegar 2 Tsp Sesame Oil 2 Tbsp Light Soy Sauce 1/2 Tsp Dark Soy Sauce 1 Tbsp Kecap Manis 1/8 Tsp Vegetarian Five Spice Powder (Optional) 1/2 - 3/4 Cup Water Corn flour Solution (Corn flour + Cold water) Method
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