Kueh Splendour 4: Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Dignified conduct

Natural foods....The spectacular yellow color of this savoury kueh stuffed with vegetable would draw your undivided attention almost instantly, soon setting you drooling over them. No food colour added. The taste of it is as good as it looks. To take the taste to another height, panfry them till light crispy and you'd be promised of a marvellous gastronomic experience. I shall not elaborate further and let you find out for yourself.

pan-fried

Sweet potato, once a upon a time in Singapore was an improverished food, especially during the Jap War. Its price today is five times more than the neigbouring countries. While I paid $3.50 per kg, Agnes @ Jakarta is using loads of them in her kueh making at $0.50 per kg. Over here, the cost disadvantage force us to use tons of flour instead and hence "bu hao che" (inferior taste).So you know why you enjoyed the kueh there while on vacation. 

honey sweet potato

In this recipe, the best Indonesia sweet potato is used, for its texture is much less fibrous than the regular ones. Put a piece of the warm sweet potato in your mouth and you'll discover how joyful to enjoy the natural flavour and sweetness. With the campaign of "Eating Healthy" fresh in mind, i going to feed myself more of such natural food. The filling in the dough is also very healthy: carrots, turnip and french beans flavoured by dried prawns n minced pork.

The sweet potato dough with very little tapioca flour has a texture very close to mashed potato after steaming. If that texture is not your cup of tea, add more tapioca flour n some water to form a softer dough. After steaming, the kueh is surprisingly QQ soft, and a big hit off with the vegetable filling.

Once again, I am featuring another kueh that had disappeared from the stores, and hope you put this recipe on your KIV list . Serving them would certainly excites your makan kaki.

Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

Recipe:

Sweet Potato Dough

• 500g sweet potato
• 2-3 tbsp tapioca flour

Filling: 

• 250g turnip
• 1 medium carrot
• 10 french beans
• 100g minced pork
• 25g dried prawns
• 4 cloves garlic
• 3 tbsp cooking oil

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food quote:   A good cook is like a sorceress who dispenses happiness.” ― Elsa Schiaparelli
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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