Chwee Kueh

水粿 Chwee Kueh
(courtesy of Istinna Lim's aunt)

1. Rice Flour - 570g
2. 澄面粉 Wheat Flour (Tim Sum Flour) - 2tbsp
3. Cold Water - 450ml

Add cold water to flour and stir thoroughly

4. Boiling Water - 2100ml
5. Salt - 2tsp
6. Oil - 1tbsp

Add hot water, salt, oil and stir thoroughly
Pour into moulds and steam for 15min.
Set aside to cool before testing texture (add flour/water where necessary)

7. 1.5 bowls cooking oil
8. 6pc onions & 4pc garlic - finely chopped
9. 300g finely chopped chai bou (preserved radish) - wash (reduce saltiness)
10. 2 tsp salt (optional)
11. 2 tsp sugar
12. white sesame seed - lightly roasted

Fry item 8-12 (in order) in hot oil til fragrant.
Spread fried chai bou on top of rice cake and serve

北京水饺 Beijing Dumpling

北京水饺 Beijing Dumpling
Courtesy of Kelly Cheng

1. Chives (500g 12 両) 韭菜
2. White Cabbage (1 pack 3 pieces) 娃娃菜
Alternative: Dou Miao

(Item 1 & 2: wash, dry* thoroughly, chopped into small pieces)
*else, the dumpling skin will break easily because content is wet

3. Minced Fish Meat ($10) 鲮鱼肉
4. Minced Pork Meat ($10)

(Item 1 to 4: mix together, add salt & pepper)

5. Prawn (300g 半斤) shelled, use whole prawn.
Marinate with salt, pepper, sesame oil & corn flour (鹰蜀粉)

6. Dumpling skin (300g 半斤 makes approx 30pc)


Wrap & cook in hot boiling water (add oil). Add little water when boils again. Ready when dumpling floats. For better taste, pan-fried cooked dumpling. Serve with black vinegar & sliced ginger.

Storage Tip: Freeze uncooked dumpling, leave space in between dumpling. To remove frozen dumpling easily from plate: de-frost briefly and re-freeze. Remove with a metal spoon.