I ever twice posted about cay kwee with different recipes. This time, I am posting cay kwee with different ways how to cook.
Actually, cay kwee is cooked with steaming, and this time, I fried the cay kwee.
For the stuffing, actually with stir fried of jicama. But here, where can we find jicama. So, I changed with finochio. Because I thought that finochio is little bit sweet as like jicama.
- 165 gr wheat starch flour (Tung Mein Fen)
- 85 gr tapioca starch.
- 420 gr hot boiled water.
- 5 tbsp vegetable oil.
- Little oil for frying.
- Finochio as needed, thinly sliced.
- Small dried shrimps, soaked in the water and dried up.
- 1/2 medium size onion, finely chopped.
- 2 cloves garlic, finely chopped.
- 1/2 tsp ground pepper.
- Salt as needed for taste.
- Parsley as needed, finely chopped.
- Oil for frying.
- Prepare Stuffing : Preheat oil, stir fry onion, garlic, and salt until fragrant. Add shrimps, stir until reddish.Add finochio and ground pepper, stir until wilt. Add parsley, stir until combine evenly. Set aside.
- Prepare sheet of cay kwee : Mix flour, tapioca in the bowl.
- Add the hot boiling water, stir with the wood spoon until the dough smooth and translucent.
- Covered and let for 10 minutes. Add oil gradully while knead until smooth.
- Smear oil on the table work. Rolled the dough is thinly, and cut with circle cooikies cutter.
- Put the stuffing and covered, round up and little press. Do until the dough and the stuffing finish.
- Preheat oil (5 tbsp), fry the cay kwee with the medium low flame until brownish. Flip up and fry again unti brownish.
- Served with vinegar spicy sauce.
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