Nostalgic Snacks: Old School Tapioca Kueh

Old School Tapioca Kueh

My grandma grew her own tapioca on her small farm. Every now and then, she would dig out some tapioca to make yummy treats for her grandchildren.

She would come up with many ways to cook the tapioca. We had boiled tapioca with shredded coconut and gula melaka. Sometimes, she would grate the tapioca to steam a tapioca cake. Then she cut the tapioca kueh into pieces and roll them in shredded coconut. Viola! It is another tasty snack.

Pan-fried Tapioca Kueh

Whenever there was leftover tapioca cake, she would cut them into squares and pan-fried them into crispy, golden brown snacks.

Missing my childhood days in a kampung. Glad that I could find tapioca even though I live in a bustling city. Cook this old school tapioca kueh for my family 😋😋

Old School Tapioca Kueh
Ingredients:
A
500 g grated tapioca
250 g water
6 tablespoonfuls sugar

To get a soft and creamy texture, I substitute the 250 g water with 100 g thick coconut milk and 150 g water.

B
Shredded coconut (steam together with pandan leaves and salt)
pandan leaves
pinch of salt

Old School Tapioca Kueh ingredients

1.   Lightly grease a tray and set aside.
2.   Add water to a pot and bring to a boil.
3.   Put all ingredients in a large bowl and mix well.
4.   Pour into the tray and steam for 30 minutes.
5.   Set aside the steamed tapioca cake and let it cool.

Old School Tapioca Kueh - preparation

6.   Add some to the shredded coconut, and steam it with cut pieces of pandan leaves.

7.   Cut the tapioca cake into pieces and roll them in the shredded coconut.

8.   Cut leftover tapioca cake into squares and pan fry it to a crispy golden brown.

Old School Tapioca Kueh

Facebook Post：https://www.facebook.com/Ecltan/posts/2621202271485582

小时候的味道：古早味木薯糕

蒸木薯糕

童年时，跟阿嫲住在乡下。阿嫲自己种木薯，她时不时就会挖木薯来制做可口的糕点给孙子们吃。

木薯蒸一蒸，加椰丝或椰糖都好吃。把木薯磨成茸状，蒸个木薯糕，切片再沾椰丝，更加美味可口。

煎木薯糕

吃剩的蒸木薯糕，隔天再拿来煎一煎，又是另一种口味。

住在繁华城市里的我，这天给家人做这道简单又可口的古早味木薯糕 😋

古早味木薯糕

木薯糕食材

材料：
500 g 磨成茸状的木薯
250 g 水
6 大汤匙 白糖

椰丝 - 沾蒸好的木薯糕
斑兰叶
盐

要木薯糕更软糯好吃，我把250 g 水换成 100 g 浓椰浆和150 g 水。

木薯糕做法

做法：
1.   蒸盘先抹一层油。
2.   锅里加水煮沸。
3.   把所有材料放入一个大碗中，搅拌均匀。
4.   倒入蒸盘，放入锅中蒸30 分钟。
5.   蒸熟的木薯糕放一边待凉。

蒸木薯糕

6.   椰丝加少许盐，和切小段的斑兰叶一起去蒸一下。
7.   蒸木薯糕切成块，沾椰丝吃。
8.   吃剩的蒸木薯糕，拿去煎一煎。


脸书页：https://www.facebook.com/Ecltan/posts/2621202271485582

Traditional Teochew Snack: Soon Kueh

The traditional Teochew Soon Kueh uses bamboo shoots as filling. As it is not easy to find bamboo shoots in Singapore, you can replace them with turnips.

Teochew Soon Kueh (makes 30)

Skin ingredients:
200 g tapioca flour
200 g rice flour
80 g glutinous rice flour
750 ml boiling water
60 ml oil
salt to taste

Bamboo shoot filling:
2 bamboo shoot (or turnip) - shredded
2 carrots - shredded
black fungus - shredded
dried shrimp - chopped
minced garlic
shallots - chopped

Seasoning:
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 tsp ground pepper
3 tbsp water

Cooking method:
1) Heat oil, saute minced garlic, shallots and dried shrimps. Add shredded bamboo shoots, carrots and black fungus, fry until soft.

2) Add seasoning, continue to fry until slightly dry. Set aside to cool.


Making skin:
1. In a mixing bowl, put in the rice flour, glutinous rice flour, tapioca flour and salt to mix well.

2. Boil 750 ml of water, pour the boiling water into the mixture and stir quickly.

3. Add oil gradually and knead to form a smooth, flexible dough.

4. Sprinkle some tapioca flour on the table, divide the dough into portions of 30 g each. Cover with a damp cloth, set aside for 30 minutes.

5. Rub some tapioca flour on your hands, take a piece of dough and press it into a thin round shape. Put some filling in the middle.

6. Place some tapioca flour on your fingers to prevent the dough from sticking to your fingers when pinching the edges of the skin. Fold in half or roll into a ball.

7. Apply some oil on the steaming tray before placing soon kueh on it.

8. Bring water to a boil and steam for 8 minutes. Apply a layer of oil to soon kueh while hot to prevent the skin from hardening after cooling.

潮洲传统小吃：笋粿

传统潮洲笋粿（30个）

粿皮材料:
200 g 木薯粉
200 g 粘米粉
  80 g  糯米粉
750 ml 沸水
  60 ml 油
盐少许

笋馅料：
2粒笋（可用沙葛），2条红萝卜，黑木耳 ----- 切丝
虾米，蒜末, 葱头仔 ----- 切碎

调味料:
1 1/2 汤匙 生抽
1 汤匙 蚝油
1/2 茶匙 盐
1 茶匙 糖
1 茶匙 胡椒粉
3 汤匙 水

笋馅料煮法:

1) 烧热油, 爆香蒜末、葱头仔及虾米, 加入笋丝、红萝卜丝、黑木耳炒软。

2) 加调味料, 继续翻炒均匀至微干, 盛起待冷。


粿皮做法:
1. 粘米粉，糯米粉，木薯粉和盐搅拌均匀。

2. 750ml 水煮滚后，倒入粉中快速搅拌均匀。

3. 分次加入油，搓成有弹性的面团。

4. 桌面撒点木薯粉，面团分成每个约30克左右，放盘用湿布盖上，备用。

5. 手粘点木薯粉，把面团搓圆，压成薄片圆形，加馅料在中间,  再把内馅包起。

6. 手指粘点粉（以免揑时，面团粘在手指），把皮对折，捏紧边缘。

7. 蒸盘上先抹油，把包好的笋粿排入蒸盘。

8. 水滚，大火蒸 8分钟即可。趁热涂上一层油在笋粿上，以免皮变硬。

One Pot Meal: Hainan Pork Stew

This is a great one pot meal if you lack time to cook. A hearty and delicious stew made with pork and vegetables. You can substitute pork with chicken or beef.

Meat stewed until tender, with melt in the mouth potatoes and carrots. My son loves this dish, even though he dislikes carrots and onion. He enjoyed ladling the thick gravy over steamed white rice. 😄

This stew can be frozen and reheated for a quick meal later. It can keep for several days in the fridge or up to a month in the freezer. But usually my pot of Hainan pork stew will be eaten within two days. 😄😄


Hainan Pork Stew


500 g pork shoulder butt (cubed)
2 Russet potatoes (cubed)
2 carrots (cubed)
1 onion (sliced)
2 whole garlic
spring onion stem (optional)
chicken broth
Chicken soup or chicken stock granules
Oyster sauce
dark soy sauce
pepper to taste
cornstarch for thickening

Method:
1.  Cut pork into cubes. Heat wok, brown pork with onions in oil to add flavor.

2.  Add potatoes, carrots, whole garlic and spring onion stem.

3.  Add chicken soup or chicken stock granules and simmer covered for an hour or until pork is tender.

4.  Add water to cornstarch, stir well and add a little at a time to boiling stew to reach desired consistency.

5.  Serve hot with steamed rice.