T his steamed pumpkin kuih is actually a Hokkien snack that is
more popularly known as Kim Kuah Kuih. Pumpkin Kuih can be
eaten steamed or pan fried to give a crispy crust and eaten with a
chilli sauce dip.
500g
pumpkin,skinned and grated
9
shallots or ½ a large rose onion,chopped
1
whole head of garlic,chopped finely( I had lessen on this)
50g
dried prawns,soaked and chopped or pound coarsely
10
Chinese mushroom,soaked and chopped
finely
1
tsp salt ,to taste
1
tbsp white pepper
½
tsp turmeric powder
Batter
220g
rice flour
1
tbsp cornflour
500ml
hot water
½
tsp alkaline water/air abu/air kapur
Garnish
1
cup shallot crisps
2
stalks of spring onions,sliced
2
red chillies, deseed and chopped
2
tbsp fried dried prawns
Heat
about 4 tbsp oil,and fry shallots and
garlic until fragrant.Add dried prawns/shrimps and stir fry ,then add in
mushrooms.Cook for about 2 mins and season with salt and pepper.Add grated
pumpkin and fry for 3mins.Close fry.Set aside in the wok.
Prepare
the steamer.
Prepare
the batter by combining all the flours in a big bowl.Add alkaline water and hot
water and stir the mixture with a whisk until the flour dissolve and batter is
smooth.Pour batter into the fried ingredients in the wok.Stir until well
combined.Then heat up the stove .In low heat start stirring the mixture until
it becomes gluey.Turn off the heat and dish into a well greased baking tin.Use
a spatula to level the top of mixture and steam for 25 to 30mins. Remove from
steamer and leave to cool completely before unmoulding.Cut slices and garnish
with shallot crisps, chopped spring onions,chopped red chillies and fried dried
prawns. I have served it with some sambal as well.
Variations:You
can use yam ,chopped sausages etc for more flavour and bite.
Adapted with changes from : Chef Wan
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