Steamed Cabbage Cake

I've done steamed yam cake and radish cake, and this is the first time I come across this steamed cabbage cake! Surprisingly it turned out really tasty as the texture is not too soft nor stiff. Tasted quite similar to steamed radish cake, but I find this steamed cabbage cake tasted much more sweeter as daikon radish usually gives a bitter after taste. Even my kids love this steamed cabbage cake and we have this for lunch and the leftovers,  I pan-fried it till crisp and golden for breakfast the next day!

The ingredients : rice flour, potato starch, dried mushroom, chinese sausages, black fungus, dried shrimps, carrot, garlic and cabbage

Stir-frying the fillings, add in mixed batter and fry till thickens

Before and after steaming

Recipe ref : Good Food Magazine May 2015
Ingredient
Batter

• 300gm rice flour
• 50gm potato flour
• 1100 ml water

Filling

• 4 tbsp oil
• 30gm dried shrimps, softened and chopped
• 1 tbsp chopped garlic
• 20gm dried chinese mushroom, softened and diced
• 80gm chinese sausages, diced
• 500gm cabbage, thinly sliced
• 50gm carrot, shredded
• 5gm black fungus, soaked and shredded

Seasoning

• 2 tsp salt
• 1 tsp chicken stock granules
• 1 tbsp sugar
• 1/2 tsp pepper

Garnishing

• fried shallots
• chopped spring onion
• toasted sesame seeds
• sliced red chillies

Method

1. Mix the batter ingredients and set aside.
2. Heat oil in a wok. Saute dried shrimps until crisp and fragrant. Add garlic and fry till fragrant.
3. Add mushroom and sausage and fry for 2 mins.
4. Add in cabbage, carrot, black fungus and seasoning. Stir fry till cabbage is softened.
5. Stir the batter and pour it into the wok. Stir over low heat until the mixture thickens.
6. Pour the mixture into a greased square pan or individual small moulds.
7. Steam over preheated steamer for 1 hour (big pan) or 25 mins (small moulds) until cooked.
8. Cool completely before unmoulding and slicing.
9. Garnish and serve.

Cook Your Books #24 by Kitchen Flavours

Kueh Kledek

Fried Sweet Potato Ball with Pork and Candied Winter Melon

Though not difficult to make this Nonya snack, it involves quite some work e.g.. boiling, slicing, steaming, mashing, kneading, wrapping, frying.....hahaha thought of it I'm already sweating therefore been pending this recipe for a very long time ^-^""" Since I do not want to stuck in the kitchen half-day just to make this, I've chosen to break down the work into 2 days.  First day preparation of the filling then chill it. The following day make the dough for the wrapping :D 

If you are a fan of Nonya Chang (rice dumplings) and Deep Fried Sweet Potato Balls (番薯蛋) , I think you will like this version too. Initially I thought I've made too much of this Kueh Kledek (I did not halve the recipe), after giving some to a friend, the balance were actually polished up by us the very next day! 

Kueh chang filling - similar to Nonya rice dumplings fillings which consist of pork and mushroom infused with ground coriander, pepper and candied winter melon

Toasted coriander seeds grinded till fine 

Ingredients for the filling : pork shoulder butt, dried mushroom, shallots, garlic, coriander powder, white pepper, sugar, candied winter melon

Cooking the filling

Meat Filling
Ingredient

• 500gm pork shoulder butt
• 5 tbsp rice bran oil
• 5 garlic, peeled
• 10 shallots, peeled
• 8 dried chinese mushroom, softened and diced 
• 4 heap tbsp coriander seeds, toasted and grinded till fine
• 100gm fine sugar
• 1 tbsp white pepper powder
• 1 tsp salt
• 2 tbsp dark soy sauce
• 100gm candied winter melon, diced

Method

1. Filling can be make one day in advance and chill. Place garlic and shallots in a food processor and blend till smooth.
2. Bring 4 cups of water to boil. Place in pork and and bring to boil again. Lower heat to medium and cook the pork for 30 mins. Remove pork and reserve 200 ml of the stock. When the pork is cooled enough to handle, diced into 1 cm cubes.
3. Heat oil in a pan. Add garlic and shallots paste and saute for 3 mins till fragrant.
4. Add mushroom and fry for 2 mins. Add in pork and mix evenly.
5. Add in the rest of the seasoning and reserved stock. Mix evenly. Bring the mixture to boil. Lower heat and simmer for 5 mins until the sauce thickens, stirring constantly. Cool down the mixture completely before chilling in fridge in a air-tight container.

Making the dough, wrapping up with filling and finally proceed to frying

Sweet Potato Dough
Ingredient

• 900gm orange flesh sweet potatoes, net wgt after peeling
• 2 tbsp sugar
• 200gm glutinous rice flour
• 100gm rice flour
• 100-150ml water

Method

1. Peel the sweet potato and dice. Steam the sweet potatoes until soft, about 20mins.
2. Transfer the steamed sweet potato in a large mixing bowl. Add in sugar and mash until smooth while is still hot.
3. Knead in flour. Add water, a little at a time until the dough is firm, smooth and not crumbly.  You may not need to add all the water depending on the moisture of the sweet potato. Cover with damp cloth and set aside to cool down.

To make the dumpling :

1. Divide the dough into 35 portion, 40gm each. Flatten each dough and scoop a tablespoon of filling onto the centre, seal the edges and lightly roll  to form a round ball. Repeat till all the ingredients are used up. (I've got leftover fillings)
2. Heat oil in a wok. Drop in balls, a few at a time and deep fry until golden brown. Drain well on kitchen paper before serving.

* Unfinished portions can be chilled in fridge, to serve, just grill in hot oven for 10mins until heated through.

Recipe ref : Good Food Magazine Jun 2012

Cook Your Books #24 by Kitchen Flavours