菜粿 Mengkuang Kuih (Chai Kueh )

Recipe adapted from Helena's Kitchen 

粿皮：
100克 澄粉
100克 薯粉
1/2茶匙 盐
1汤匙 油
280ml滚水

馅料：
800g沙葛 （切丝）
2条 红萝卜（切丝)
6朵香菇 （切丝）
100克培根 （切丝）
50克 虾米（剁碎）
一大匙 蒜米碎

调味料：
生抽，鱼露，白糖各，盐, 鸡精粉，胡椒粉，麻油。
装饰：
炸葱头油适量 。


做法：
1. 锅内热油，爆香蒜米，加入虾米，香菇和培根炒匀。

2. 最后，加入红萝卜和沙葛炒至略干；加入调味料炒匀。盛起待凉备用。

3. 将澄粉和薯粉放入盆中，混合备用。

4. 把沸水冲入粉中，快速搅拌成软团。加入油，揉成光滑面团。

5.分割小团盖上保鲜纸。擀成圆薄片，包入馅料。
6.将粿排入涂上油的蒸盘上，大火蒸8分钟即可。

7.取出后，在粿上抹油，以防粿与粿之间相黏。撒上葱花及炸葱头点缀

skin:
100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water

Fillings:
2 turnip (shredded),
2 carrots (shredded),
6 shitake mushroom (soaked & diced),
100g bacon (chopped),
50g dried prawns, soaked n chopped
1tbsp chopped garlic

Seasoning:
soy sauce, sugar, salt, white pepper, chicken stock granules, sesame oil, fish sauce (to taste)

Method:

1. Heat oil, saute chopped garlic until fragrant, add dried shrimps and continue fry until fragrant.

2. Add mushrooms and bacon and fry until bacon is brown.

3. Add in turnip and carrots continue frying for another 5 minutes. Season the fillings, lower the heat and simmer for another 15 minutes or until the turnip is soft enough. Dish out and let it cool before wrapping.

To make translucent skin:

1. Mix all flour and salt together until well combined.

2. Pour the boiling water into the flour. Stir well with a wooden spoon and add in oil to form a dough.

3. Turn the dough out onto a clean bench top lightly dusted with teng flour. While the dough is still warm, knead for 3-4 minutes or until the dough is smooth.

4. Divide the dough into small portion and cover with plastic wrap. Using a rolling pin to roll out the dough and wrap with fillings.

5. Steam on high heat for 8 minutes. Brush some shallots oil on the translucent skin to avoid it to stick together.