{"id":11460,"date":"2019-12-28T21:40:33","date_gmt":"2019-12-28T13:40:33","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11460"},"modified":"2019-12-28T21:42:04","modified_gmt":"2019-12-28T13:42:04","slug":"teochew-soon-kueh-%e6%bd%ae%e5%b7%9e%e7%ac%8b%e7%b2%bf%ef%bc%89","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11460","title":{"rendered":"Teochew Soon Kueh To Wrap Up 2019 (\u6f6e\u5dde\u7b0b\u7cbf\uff09"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11461 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/09\/Teochew-Soon-Kueh-2.jpg\" alt=\"\" width=\"500\" height=\"654\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11462 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/09\/Teochew-Soon-Kueh-3.jpg\" alt=\"\" width=\"650\" height=\"430\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">It&#8217;s the end of the year and I am feeling in denial about entering the new year because I&#8217;m not sure what to expect. Work will get busier again . The boy is growing bigger by the day and I am growing older by the seconds. I am loving every minute that I spend with my family in this year and I wish to have more of it in the coming year. Would I be able to get my wish? Hopefully &#8211; fingers crossed.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">I am sometimes running out of ideas about what to cook that tickles my fancy and when that happens, I will fall back on the traditional recipes that I grew up with &#8211; traditional Teochew recipes that remind me of home and nice memories. This soon kueh recipe is definitely one that goes back a long time, a great kueh to eat especially when it comes with nice chilli and a soft and silky wrap. The filling is usually made with turnip and shrimp. The good ones are stuffed fat with not just turnip but also some fragrant dried shrimp, with a wrap that&#8217;s almost translucent and soft. And oily, yes, but oh well, it has to be oily to be nice!<\/p>\n<p style=\"text-align: justify;\">So here it is, some nicely wrapped Teochew dumplings to wrap up the year. Wishing all my readers a great 2020 ahead!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Oil: 4 tbsp + extra for brushing<\/li>\n<li>Red onion: 1, diced<\/li>\n<li>Dried mushroom: 5, diced<\/li>\n<li>Minced pork (or julienned bamboo shoots): 100g<\/li>\n<li>Dried shrimp: 4 tbsp<\/li>\n<li>Coriander: 1 stalk, chopped<\/li>\n<li>Turnip (jicama\/bangkuang): 500g, julienned<\/li>\n<li>Carrot: 1 (100g), julienned<\/li>\n<li>Oyster sauce: 2 tbsp<\/li>\n<li>Fish sauce: 1 tbsp<\/li>\n<li>Sugar: 1 tbsp<\/li>\n<li>Salt: 1\/2 tsp<\/li>\n<li>Ground white pepper: 1 tsp<\/li>\n<li>Rice flour: 120g<\/li>\n<li>Tapioca starch (or wheat starch): 180g<\/li>\n<li>Boiling water: 300ml<\/li>\n<li>Cold water: 100ml (or less, depending on dough)<\/li>\n<li>Sweet or chilli sauce: for serving<\/li>\n<li>Spring onion: 1 stalk, chopped (for serving)<\/li>\n<li>Deep-fried shallots: for serving<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Heat 4 tbsp oil in wok.<\/li>\n<li>Fry onion and mushrooms till onions are browned.<\/li>\n<li>Stir in minced pork and fry till cooked.<\/li>\n<li>Stir in shrimps, coriander, turnip and carrot. Cook till softened.<\/li>\n<li>Season with oyster sauce, fish sauce, sugar, salt and white pepper. Leave to cool down.<\/li>\n<li>Prepare the dough by combining rice flour and tapioca\/wheat starch in a mixing bowl.<\/li>\n<li>Gradually stir in boiling water using a pair of chopsticks.<\/li>\n<li>Then gradually add in enough cold water till dough forms. Do not add all at once.<\/li>\n<li>Divide dough into 20 portions. Roll out as thin as possible.<\/li>\n<li>Scoop 1 tbsp turnip filling onto center of dough skin. Wrap and press gently at the edges to seal. Repeat for the rest of the dough and filling.<\/li>\n<li>Place soon kuehs on a greased pan. Steam on high heat for 12min.<\/li>\n<li>Brush oil onto soon kuehs.<\/li>\n<li>Serve hot with sweet sauce, chilli, spring onion and deep-fried shallots.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11463 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/09\/Teochew-Soon-Kueh.jpg\" alt=\"\" width=\"650\" height=\"469\" \/><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">Do not add all the cold water in at once as it might result in a wet dough. Just add in enough to form the dough.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">I used minced pork instead of bamboo shoots as I do not really like bamboo shoots. This was based on Guai Shu Shu&#8217;s <a href=\"https:\/\/www.guaishushu1.com\/soon-kuih-or-chai-kuih-teochew-soon-kuih-%e7%ac%8b%e7%b2%bf%ef%bc%89\/\" target=\"_blank\" rel=\"noopener\"><strong>Jicama Dumpling recipe<\/strong><\/a> and it really worked very well with the rest of the ingredients!<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">Use the remaining jicama ingredients to fry your leftover rice with. It makes for a really tasty fried rice recipe &#8211; the boys at home loved it!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">Adding tapioca starch is supposed to make the dumplings slightly more translucent which is what some prefer. I&#8217;m personally not sure what the difference would be if I had used wheat starch instead of tapioca starch, but I gather it should also work in the same way to increase the translucence of the dough skin.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">It is really difficult to do a thin and nice dough skin without breaking it. My dumplings turned out with a slightly thicker wrap than I have desired as I didn&#8217;t dare to roll them out thinner. A point for improvement next time!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\nMakes about 20 kuehs.<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11460\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>It&#8217;s the end of the year and I am feeling in denial about entering the new year because I&#8217;m not sure what to expect. Work will get busier again . The boy is growing bigger by the day and I &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11460\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,142],"tags":[712,403,686,632,710,52,711],"class_list":["post-11460","post","type-post","status-publish","format-standard","hentry","category-chinese","category-kueh","tag-bamboo-shoot","tag-rice-cake","tag-rice-flour","tag-steaming","tag-tapioca-starch","tag-teochew","tag-turnip"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11460"}],"version-history":[{"count":5,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11460\/revisions"}],"predecessor-version":[{"id":11557,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11460\/revisions\/11557"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}