Easy Chye Tow Kueh

After tasting success with the easy law pak ko, hubby and myself tried to convert it into an easy version of chye tow kueh too. The following is the result of several trials and error….

The chye tow kueh is firm enough to fry and is fluffy inside. Here’s the recipe:

Chye Tow Kueh

Ingredients

180g carrot, finely grated

750g white radish, coarsely grated

400g rice flour

4 tbsp potato starch

750ml tepid water

750ml boiling water

3 tsp salt

2 tsp sugar

Method

1) Steam carrot for about 15 min or until soft. Set aside to cool.

2) Lightly poach the grated white radish in boiling water for 3 min to remove the strong earthy smell. Squeeze out most of the water and set aside. Don’t squeeze until the radish is dry; radish should still retain a little bit of water.

3) Combine rice flour and potato starch in a large bowl. Add tepid water and mix till flour is dissolved. Then stir in steamed carrot and poached radish and mix well. In a separate bowl, combine boiling water, salt and sugar. Add the boiling water mixture to the radish mixture and mix well.

4) Pour batter into a lightly oiled square tray (20cm x 20cm) or round tray (25cm – I used 27cm and steamed for 45 min) and spread evenly.

5) Steam for 45 min to 1 hr. Leave to cool to room temperature, then keep refrigerated until ready to use.

6) Before serving, cut into desired shape and size (ideally bite-size pieces), then pan-fry according to preference.

Easy Law Pak Ko

Hubby and myself tried a new Law Pak Ko recipe that we came across in the Sept 2010 Food & Travel magazine. Our previous attempts were unsatisfactory. So we were game to try a new recipe.

This version is much easier to handle as there’s no need to fry the mixture in the pan. Instead the flour is dissolved in tepid and boiling water. The results of the pan-fried version: crisp on the outside, soft and fluffy in the inside…basically, hubby and myself think that it’s a real success 🙂 – much better than the previous attempt.

Here are some pictures to share with you….

Before pan-frying….

After pan-frying….

Here’s the recipe (source: Sept 2010 Food & Travel magazine, recipe from Chef Hiew of Mandarin Oriental’s Cherry Garden Restaurant). I’ve also modified the steps slightly and inserted some notes:

Law Pak Ko

Ingredients

60g dried shrimps, soaked and drained

Oil for cooking

60g chinese sausage, dried (I used 90g)

60g dried shiitake mushrooms, soaked and dried

750g white radish, coarsely grated

350g rice flour

4tbsp potato starch

750ml tepid water

750ml boiling water

4tsp salt

2tbsp sugar

ground white pepper (i used 1 tsp)

few drops sesame oil

Method

1) Heat about 1 tbsp oil in wok. When oil is hot, add dried shrimps and fry for 1 min, then add chinese sausage and mushrooms and saute until fragrant. Set aside.

2) Lightly poach the grated white radish in boiling water for 3 min to remove the strong earthy smell. Squeeze out most of the water and set aside. Don’t squeeze until the radish is dry; radish should still retain a little bit of water.

3) Combine rice flour and potato starch in a large bowl. Add tepid water and stir till the flour is dissolved. Then stir in fried ingredients and poached radish and mix well. In a separate bowl, combine boiling water, pepper, salt and sugar. Add the boiling water mixture to the radish mixture and mix well. Finally, add sesame oil (to taste, but not too much) and mix well.

4) Pour batter into a lightly oiled square tray (20cm x 20cm) or round tray (25cm – I used 27cm and steamed for 45 min) and spread evenly.

5) Steam for 45 min to 1 hr. Leave to cool to room temperature, then keep refrigerated until ready to use.

6) Before serving, cut into desired shape and size (ideally bite-size pieces), then steam or pan-fry according to preference. Serve with XO sauce – but I like to eat it plain 🙂.

Update: I made some edits to the recipe based on recent experiences….

We Did It!

Yes, we did it – we finally got the hang of making chye tow kueh (ctk) with the features we love: ctk firm enough to fry and yet soft and chewy….

Earlier attempts either produced too “hard” a ctk for our liking, or too soft to fry till it becomes mushy….

A few important tips….

  • Keep to the proportion. Do not double it. If you want to make more ctk, make another batch….
  • Fry till the dough becomes sticky….
  • Add a little oil to the surface of the ctk to prevent condensation going into ctk while steaming….
  • Buy a slightly heavier radish, cos after cutting of the head and tail and removing the skin, the weight is considerably lower.

No more commercial ctk….I followed Baking Mum’s recipe except that I used 400g radish and 200g carrot.

Curry Puffs and Pies

This weekend’s project is curry puffs. Hubby prepared 2 fillings: curry chicken and sardines.

Curry chicken

Sardines.

Both are yummy on its own. If I make my own buns, I believe they would make delicious fillings.

To prepare, I read up about crimping (see side bar for links), but found it harder than it looks. Lack of a suitable sized cutter for the curry puff, as well as the hot weather (makes it tough to roll out the dough), I decide to make pies and rolls instead.

Unbaked sardine puff. The only one with a nicer crimping.

A baked sardine puff. Need to improve on the glazing.

Mixture of sardine puffs, sardine pies and sardine rolls. The rolls and pies are glazed with milk and produced a matt finish. The puffs are glazed with egg yolk, which produces a shinier finish, but was cracked. Maybe the oven was too hot…

The curry chicken pie. For such a rustic pie, need to bake on a baking sheet, rather than a pie dish. Baked a little too long and therefore burnt the lattice tops 😦

Some notes:

  • The temperature dial was between 160 and 190 deg C mark. I baked the puffs, rolls and mini pies for 20 min and the big pie for 30 min.
  • The lattice covering for the curry chicken pie prevented the eggs from being too rubbery. To consider putting the eggs in the middle of the filling if not covering the filling.

Law Pak Ko

After our success with the Chinese Carrot Cake, my hubby and myself were encouraged to make Law Pak Ko. We followed So Sze Wong’s recipe (host of TVB’s So Good cookery shows). Her recipe is as follows:

Steamed Carrot Cake – HK style: from So Good So Ox ep 2
(makes 4 8″ round tins)

Ingredients:

4.2kg radish

600g Chinese sausage (lup cheong), cubed

14pcs chinese mushrooms, cubed

12pcs dried scallops, soaked, steamed, shredded; keep the water

4tsp salt

½ tsp sugar

Oyster sauce

pepper

600g rice flour, less 1 cup    )    Mix

1 cup 澄麵 [wheat starch]      )

Spring onions, chopped

White sesame seeds

Red date

Method:

  1. Shred radish coarsely. Cook shredded radish in a wok over high fire.
  2. In another wok, add oil and fry Chinese sausage. Then add mushroom and scallop and fry. Dish up in a plate.
  3. Add some of the water kept from the scallop into the radish. Don’t cook the radish. When water is released from the radish, turn off fire
  4. Add in salt and sugar. Add oyster sauce and pepper to taste.
  5. Add Chinese sausage mixture, and chopped spring onion (stem portion) and mix.
  6. Sieve flour mixture in 3 portions over the radish mixture. Mix quickly and well after each sieving to prevent flour becoming lumps.
  7. Pour mixture into tins. Steam over high heat for 30 – 35 min
  8. When cooked, sprinkle white sesame seeds and chopped spring onion (leaf portion). Place a red date in the centre for decoration.

We quartered the recipe. While frying, the mixture looks like this (after flour is added)

Immediately after steaming….

After overnight refrigeration….

Pan-fried….

We found the cake too firm…suspect that it was because we added more flour than the recipe called for….haha should have stick to the recipe…

Anyway, we felt that it was still delicious 🙂 We will probably make it for CNY!

Chinese Carrot Cake

My hubby loves to eat Chinese carrot cake, aka chye tow kueh. I saw this recipe on Baking Mum’s blog (thanks, Baking Mum!) and attempted this with Hubby yesterday. I grated the radish and carrot, while Hubby fried the mixture. Here are some photos to share with you….

Mixture looks like dough after frying….

Before steaming

Immediately after steaming

After cooling down and refrigerating overnight

Fried in black style…

Calla’s notes:

  • Although the recipe called for 150g radish and 100g carrot to 600g rice flour, I used approx 400g radish and 200g carrot to 600g rice flour. No adverse results noted.
  • After adding the flour mixture to the fried radish and carrot, need to fry at low – medium heat till water is gone and mixture looks like dough. Turn off fire if necessary to fry till dough stage.
  • I omitted pepper and chai poh.
  • I used 1.5l + 1 cup + 1/3cup water to mix with the rice flour.
  • I used an 8 inch sq tin and steamed for 1h 15 min. Think 45 min is enough – will try that next time.
  • Need about 1 day to cool down and firm up.
  • Resulting carrot cake is a little bland (not salty enough). Need to adjust saltiness when frying the carrot cake.