Thursday, March 03, 2016

Soon Kueh by Angela Seah Thulin

I was so triggered by my friend (Helga Soo), her Soon Kueh's post in Facebook Global Dining group that i had to make some for myself in Sweden! 

Global Dining group link -

Ingredients for the filling -
400g turnip (after peel), sliced
4 chinese mushrooms, soaked and sliced thinly
3 garlic cloves, minced
15g or more dried shrimps, minced it 

1 carrot. sliced
3 tbsp oil 
1/2 tbsp sugar
1/2 tbsp salt
1/2 tsp dark soya sauce
1 tsp water
white pepper to taste

Dough -
I'm using premix flour, bought from Phoon Huat in Singapore.

Steps - 
1. Follow the instructions as per the dough package.
2. For the filling - heat up 3 tbsp oil in a wok. Fry the garlic till fragrant, then add dried shrimps in and toss for a minute or until golden-brown and fragrant. Add the chinese mushrooms, carrot, turnip in and fry for few minutes. Last, season with salt, sugar, dark soya sauce, pepper and toss for 5minutes in medium heat. Remove from heat and set aside.
3. To assemble - divide the dough (about 40g each) equally, flatten them and make into round shape. Scoop some filling in and wrap up.
4. Brush some oil on a plate then place the soon kueh on it. Brush some oil on the soon kueh and proceed to steam in boiling water for 15 minutes. Done.

Recipe origin from -

Ready to steam