Chwee Kueh

The only dim sum item i cannot find here!!

Filling
100g of dried radish (soaked and chopped)
3 shallots (diced)
2 garlic (minced)
5 dried shrimp (soaked and pounded)
1 tablespoon dark soya sauce
1 tablesoon soya sauce
salt / sugar to taste
a dash of white pepper

Sautee garlic & onion with oil until fragrant. Add the dried shrimp. Stir for awhile and add the dried radish. Season accordingly. Do not cook the radish for too long. Remove from fire.

Batter
150g rice flour
12g all purpose flour
12g corn flour
1 tsp salt
1 tablespoon oil

200ml water
500ml boiling water

Mixx the above ingredients with 200ml water. Once throughly mixed, add in the boiling water. Fill 3/4 amount of batter into each greased mould and steam for 20 min. Make sure you whisk before pouring the batter into the mould as the rice flour tend to separate from the water.

Shrimp Sambal

Blend a handful of dried chilli & dried shrimps in a food processor. Dry with no water.
1 minced garlic

Sautee the minced garlic in 1 cup oil. Once golden add the chilli and shrimp flakes. Stir for about 1 minute as you dont want to burn and crisp the chilli too much. Season with salt and sugar