Thursday, 4 December 2014

Char Cay Kwee Stuffed Stir Fried Finochio

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.

Ingredients :
  • 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.
Ingredients for stuffing :
  • 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.
Instruction :
  1. 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.
  2. Prepare sheet of cay kwee : Mix flour, tapioca in the bowl.
  3. Add the hot boiling water, stir with the wood spoon until the dough smooth and translucent.
  4. Covered and let for 10 minutes. Add oil gradully while knead until smooth.
  5. Smear oil on the table work. Rolled the dough is thinly, and cut with circle cooikies cutter.
  6. Put the stuffing and covered, round up and little press. Do until the dough and the stuffing finish.
  7. Preheat oil (5 tbsp), fry the cay kwee with the medium low flame until brownish. Flip up and fry again unti brownish.
  8. Served with vinegar spicy sauce.

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