Thursday, September 25, 2014

Chai Tow Kway 菜头粿

Chai Tow Kway 菜头粿 

1 grated radish
Chinese mushrooms, soaked & diced
Chinese sausages, remove plastic wrap & diced
Dried shrimps, soaked
500g rice flour
2 Tbsp cornflour

1. Mix rice flour, corn flour, water & salt.  Set aside.
2. Stir fry the Chinese mushrooms, sausages & dried shrimps to release their aroma.
3. Add grated radish & 1/2 cup water.  Cover wok & simmer for 5mins.
4. Pour in rice flour solution & stir until mixture thickens.
5. Pour into a greased steaming pan, smooth the top with an oiled spatula & steam on high heat for 45mins.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple

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