入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
水粿
'Water cake' — a batter of rice flour and water steamed in small saucers into soft, slightly wobbly discs with a dimple in the middle, and that dimple filled with chai poh: salted radish fried down slowly in oil with garlic until dark and sweet-salty. Singapore's cheapest breakfast and one of its most loved.
来源
食谱提供 Chinese-Singaporean hawker stalls · 🏺 传统 · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops
Singapore · the 'water cake' breakfast — An ownerless hawker dish, so no cook is credited. The cited article confirms chwee kueh as a steamed rice cake of Teochew origin made from rice flour and water in small moulds, brought to Singapore and Malaysia by Teochew migrants, served with preserved radish and chilli sauce as breakfast or a snack, and a widely available Singaporean hawker-centre breakfast. The starch ratio, the hot-mould rule, the slow-fried topping, timings and quantities are this book's own.
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⏱ 60 分钟🍽 4 人份🔥 240 大卡🇸🇬 新加坡🌶️
清真纯素素食无乳制品无麸质无坚果
步骤
Make the topping first, because it takes longest and keeps: heat the 120 ml oil over low heat, add the shallots and garlic and cook 3 minutes, then the chai poh, sugar, dark soy and pepper. Fry very slowly 25–30 minutes, stirring often, until the radish is dark, glossy and the oil has taken on its flavour.
💡 Low, slow, and in a lot of oil. The oil is not a cooking medium here — it is half the topping, and it is what you spoon over the cake.
Whisk the rice flour, wheat starch, salt, oil and water into a thin batter. Rest 15 minutes, then whisk again — the flour settles.
Bring a steamer to a full boil. Lightly oil small saucers or ramekins (about 6 cm across) and set them in the steamer to heat for 2 minutes.
💡 Hot moulds. Batter poured into a hot saucer sets from the outside in and forms the dimple on its own; a cold saucer gives you a flat, dense puck.
Stir the batter and pour it into the hot moulds to 1.5 cm deep. Cover and steam 15 minutes until set, translucent at the edges and dimpled in the centre.
Cool 5 minutes and slip out with a knife. Fill each dimple with a spoonful of the chai poh and its oil, and serve with sambal on the side.
💡 小贴士
- The topping keeps two weeks in a jar in the fridge and is the reason to make this: one Sunday's frying is a fortnight of breakfasts.
- Chwee kueh moulds — small aluminium cups with sloped sides — cost almost nothing in Singapore and make the shape exactly right.
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