Monday, June 24, 2019

Traditional Teochew Png Kueh

Teochew Png Kueh

These peach-shaped steamed glutinous rice cakes (Png Kueh) is a Teochew delicacy. In Chaozhou, they are also known as "red shell peach cakes".

In China, the peach is a symbol of longevity and immortality as it is considered a divine fruit of gods. The Teochews make these delicious cakes as prayer offerings, seeking blessings of health, wealth and longevity. Therefore, most of the moulds for making these traditional snacks are carved with the Mandarin word "寿" which means longevity.

When I was a young child, whenever there is a festival or joyous occasions, all the adult women in the family would gather by the large dining table to make png kuehs. We children would play next to them, playing with the dough, moulding it into various shapes.

For the Teochews, red png kuehs represent joy, while white png kuehs are offerings for our ancestors.

The stuffing in the png kueh is generally savory, with mushrooms, shrimps, peanuts, preserved radish, Chinese sausages, Chinese celery added to the steamed glutinous rice.

Another version of savory filling is the salty mung bean paste. As for the png kueh with sweet stuffing, it has red bean paste.

The following is my mother's traditional recipe for Teochew Png Kueh. 

Traditional Teochew Png Kueh

Makes about 20-24 pieces depending on the size of your mould.

Glutinous rice filling:
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500 g glutinous rice
10 dried shiitake mushrooms
50 g dried shrimps
100 g fried peanuts (optional)
one piece Chinese sausage (optional)
Chinese celery (optional)
40 g preserved radish (optional)
4 large shallots (diced)
cooking oil

Seasonings:
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½ tsp salt
½ tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
ground white pepper (to taste)
hot water

Preparing the filling:
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The night before, wash the glutinous rice. Let the rice soak overnight. Soak mushrooms and shrimps in hot water until soften. Then diced the mushrooms. You might want to cut the dried shrimps into small pieces if they are big ones. Sliced Chinese sausage thinly.

Cook glutinous rice in a rice cooker.

Cooking the filling:
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Heat wok, fry shallots with some cooking oil. Fry dried shrimps until fragrant, then add in diced Chinese sausage, preserved radish and mushrooms, Cook for about 3 mins. 

Remove from heat, stir in the cooked glutinous rice and mixed well. Add seasonings. Make sure glutinous rice is well mixed with seasonings. Stir in cooked peanuts and finely sliced Chinese celery.

Remove from wok and place into a pot. Do cover the rice with a damp cloth to prevent the glutinous rice from drying out. Let rice cool well before wrapping.

Skin - Ingredients:
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500g rice flour, keep some for dusting
150g mashed sweet potato or tapioca flour
1/2 tsp salt
1/2 tsp sugar
600 ml hot boiling water
2 tbsp shallot oil, reserve some for brushing
a few drops pink food coloring

Making the skin:
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In a large stainless steel mixing bowl, combine the flour, sugar and salt. Set aside.

Boil the water. Stir the pink coloring into boiling water. The solution is pink. Pour boiling water into the rice flour mixture and mix quickly with a wooden ladle until a dough is formed. Add in mashed sweet potato here if you are using.

Next, use your hand to knead the dough until smooth, and it doesn't stick to the side of the mixing bowl.

Cover dough with a damp cloth to prevent the dough from drying. 

Making Png Kueh:
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Lightly dust png kueh mould with rice flour, especially the grooves of the mould. Divide dough into 20 - 24 portions.

Flatten each portion of dough and press thinly into a large round with your fingers. Fill each round with some glutinous rice filling, seal and form into a peach-shape (triangle). Trim off any excessive dough. Place into the mould and press the kueh gently to fit into it.

Turn mould over and knock the png kueh onto a lightly floured tray. Place them on a steaming tray and steam for about 15 mins or until cooked. Don't over steam the kuehs or they will become gooey. 

Brush each freshly steamed png kueh with shallot oil. Serve with sweet dark soy sauce and sambal chilli.

If you still have leftover png kueh the next day, you can pan fried them with some oil. It will taste crispy and chewy.


传统潮州饭粿

潮州饭粿

潮州饭粿或饭桃,也叫红壳桃粿。桃果象征长寿,制桃粿是祈福祈寿的愿望。潮州人做饭粿祈求吉祥如意,平安好运。因此,粿模大多都是雕刻寿字。

小时候,每逢过节,家里的大人就会围着一张大桌子包红壳桃。我们小孩子就喜欢在旁边玩,拿着面团捏成各种形状 。

红色代表喜庆,而白色饭粿是作为祭祀祖先的祭品。

红壳桃粿里面的馅儿一般是咸的,可随个人口味和喜好加入香菇、虾米、花生、腊肠、芹菜等。甜的馅儿就是绿豆泥或芋泥。

做 20 -24个

潮州饭粿的做法:

馅料食材:
500 g 糯米
10朵 香菇
1 条腊肠
50 g 虾米
100 g 花生米
40 g 菜脯
芹菜
1/2 茶匙盐
1/2 茶匙幼糖
红葱头 (切)
油适量
1 茶匙五香粉

粿皮食材:
500 g 粘米粉
150 g 蕃薯粉或蕃薯泥
1/2 茶匙幼糖
1/2 茶匙盐
600 ml 热开水
2 汤匙葱油
几滴红色食用色素或艳米红

潮州红桃粿的做法步骤 :

1) 糯米和香菇提前浸泡一夜。开始做时,先把糯米煮熟,腊肠和香菇切丁。

2) 炒锅烧热放入油,下红葱头炒香,把一半的油倒入一个碗,待用。

放入虾米,香菇炒出香味后,再放盐,糖和五香粉翻炒均匀。关火后放入切好的芹菜用余热炒熟,最后拌入蒸熟的糯米饭。加花生米,内馅部分就做好了。

3) 把粘米粉和番薯粉放入一个容器,慢慢加入热开水,用木匙搅均匀。再加少许红色食用色素,用手揉好分成20 -24 份。

4)把一个面团捏成圆形薄片,会粘手的话撒粘米粉。

5)包入两勺左右的糯米饭,捏成与粿模相似的尖三角形。

5)粿模里抹少量粉防粘,把包好的尖三角形压入粿模里,用手压平,不要让它满出模边缘。再用手一按,把粿同粿模轻轻在手里一敲,漂亮的红壳桃粿就形成了。

6)上锅蒸, 因为里面的饭已经熟了,蒸的时间不用太长, 大约15 分钟。用手摸一下外皮不沾手就是熟了。

搭配甜黑酱和参峇辣椒更美味。

蒸好的饭粿可以用油煎至两面金黄,口感更香更酥脆。