MY SIMPLE VERSION OF CHAI KUEH

                                          VEGETABLE STEAMED DUMPLINGS

Chai Kueh is one of my old time favourite steamed desserts.The most sought after "kueh" during my
younger years.It is a past favourite dessert now since I have many other favourites,but from time to time I still craved for this super yummy delicious kueh.
In the olden days,I can easily find nice chai kueh,but now most stalls that sell this kueh aren't nice to eat anymore.They are not as tasty as before.Therefore,fom time to time when I think of  chai kueh,I made it at home.I can adjust the taste of the fillings to my own preferences,be it sweet,salty or spicy.In the past,people add monosodium glutamate or aji-no-moto for tastiness,but now people uses sugar as an alternatives.There are some who use chicken stock,but for me,I still used aji-no-motto to enhance the flavour.
Chai kueh is a light,crystal skin appetizer with fillings inside,The fillings are usually sengkuang(turnip) and carrots,but you can add in some other vegetables like mushrooms and beans.


INGREDIENTS;

SKIN DOUGH;

120 grams wheat starch

80 grams tapioca starch

1/2 tsp salt

250 ml hot boiling water(not hot not working)

1 1/2 tbsps cooking oil


METHOD;

1.  Mix wheat starch,tapioca starch and salt together..

2.  Pour hot water into the flour mix. Use spatula or spoon to mix until the dough is translucent.

3.  Gradually,add the oil in to mix. Knead the dough well.

4.  Divide the dough into equal parts.

For the fillings,I have no actual measurements.I just use one sengkuang,one carrot,5 dried mushrooms,and 10 french beans.

FILLINGS;

(A)

Sengkuang

Carrots

Mushrooms

French beans

Dried prawns

Onions


cooking oil

salt

aji-shio (pepper)

Method:

1. Wash and  cut (A) small. Soak the mushrooms and dried prawns before dicing small to soften first.

2.  In a wok,pour some cooking oil and stir-fry the onions and dried prawns.

3,  Throw in the cut vegetables into the wok to fry.Add some salt and aji-no-moto to taste.

      Add a little bit of water in. Cover the wok and simmer.

     Cook until done and dish it up to cool.

4.  Wrap the fillings with the dough and form shape. Cut circle shape. Add 1 tbsp of fillings in and sealed the edges or use Chai Kueh cutter or pleat the edges.

NOTE; My next door gave me her recipe not too long ago.Hers is bigger portion and estimated recipe.She just use the bowl to measure everything. I've follow once and is not bad either.


2 Bowls of Wheat Starch

1 Bowl of Tapioca Flour

3 Bowls of Water (do not pour the water too quickly or else it is too wet the dough)

1 tbsp salt

1 tbsp of cooking oil

The day I use her recipe,I found that the dough is too wet,so pour the water slowly and see how the dough turns out first before adding too much water.As I say this is an agak-agak recipe,not very actual.She has been making Chai Kueh regularly and gave this recipe for me to jolt down.