姜茸蒸豆包 Minced Ginger Steamed With Taupau

Roasted Ribs Braised With Kai Choy

New Year Ingots 金元宝

Red Hot Seared Pig's Tendons 红烧猪脚筋

Vinegar Pick-&-Mix Style Salad

Vinegar Pick-&-Mix Style Salad

Ingredients:

40g black wood fungus or mok yee

(soaked till softened, torn into small pieces)

1 rib of celery (pared off tough fibres, diced)

4 fresh red cili padi (deseeded, diced)

2 shallots (chopped), 2 pips garlic (chopped)

Dressing A: 

1 tsp salt

1 tsp sugar

Dressing B: (mixed together) 

½ tsp salt

1 tbsp white sugar

4 tbsps black bean vinegar

½ tsp sesame oil

1 tsp soy sauce

Method:

1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.

2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.

Note: Black wood fungus has a lot of good nutrients in it.  It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.

Recipe from Y3K Recipes Issue no.61 (July/ August 2011)

Ingredients:
300g shoulder loin (sliced)
100g shallots (sliced)
100g garlic (minced)

Marinade:
1 tbsp super soy sauce
2 tbsps chilli sauce (less spicy)
Dash of premium sesame oil
1 tsp shrimp sauce
1 tsp sugar
1 tsp tapioca flour
Dash of pepper

Seasoning:
2 tsps supreme thick soya sauce

For garnishing:
1 stalk spring onion (diced)
1 fresh red chilli (cut into rings)

Method:
1. Mix meat with marinade. Leave it aside for 10-15 minutes.
2. Heat a wok with a little oil to saute shallots and garlic. Add in no. (1), fry till meat changes colour.
3. Add in seasoning, fry well. Cover wok, use low heat to braise for 15 minutes. Dish up, garnish.

Tips: Check meat constantly, if it is too dry, add in some hot water.

MIKOO面龟

(Makes 15)
INGREDIENT A:
1 kg plain flour
300g caster sugar

INGREDIENT B:
450ml water, 8g instant yeast

INGREDIENT C:
67g shortening
7g baking powder

For glazing: (mixed together)
Some pink colouring
Some water

Material needed:
15 pcs white paper (3.5” X 5.5”）

1. Combine ingredient (A) in a mixer, mix well. Add in ingredient (B), beat using medium speed to form a dough. Add in ingredient (C), beat it for 10 minutes till dough is smooth and elastic to the touch.
2. Scale dough of no. (1) at 120g portions, shape into smaller dough pieces, then roll into long strips. Use your fingers to shape the middle part into a slight inward curve. Place on a piece of paper, repeat process.
3. Glaze surface of no. (2) well, arrange in a steamer rack, put it to have a sunbath and proof.
4. Let no. (3) proof for 30 minutes till paper size, steam over high heat for 10-15 minutes.

I have known Eddie Tan, a Penangnite for 20 years. Though he now resides in Kuala Lumpur yet he has not lost the “Hometown boy grace”.

With a deep passion of making snacks, kuih-muih, he is one of those who will make or bake goodies for relatives and friends as good will during festive times. Everyone loves his generosity and Eddie has churned his skills into a business. Known as "Home Town Bakery", I approached him to be a contributor for this issue. It has been generous of him to share his recipes.

"Mikoo" with its pinkish exterior is a sweet snack used as an altar table offering by the northern state people of Malaysia. It is common to most Hokkiens and Teochews for prayer offerings since the moulds may have some resemblance to the tortoise which is a symbol for prosperity and longevity. With a pale sweet taste and good-bite texture, it can be dipped into egg mixture for pan-frying. Quite healthy, you can tear off the exterior's pink coat.

He bakes Penang delight like the Tambun biscuits (green pea cookies), much loved by all. Not forgetting the fishy looking kuih bahulu and the Indian appealing snack of "Muruku".

Want to know this foodie man or place orders for his goodies, feel free to contact Eddie at
Home Town Bakery on his mobile number of 012-2151036.


(可做15个)

材料A：
普通面粉1公斤
幼糖300克
材料B：
清水450毫升
酵母8克

材料C：
白油67克
发粉7克

搽料：（混合均匀）
食用粉红色素少许
清水少许

用具：
白纸15张（3.5”X5.5”）

做法：
1. 将所有（A）料放入搅拌器混合均匀后，加入（B）料以中速打成团，再加入（C）料继续搅
打约10分钟至面团光滑有弹性。
2. 取出（1）切成120克小团，搓圆再揉成长形，在面团中间揉幼一点成为有腰形，放在白纸上，重复至完。
3. 用刷子沾搽料涂均匀在（2）的表面，排好在蒸笼后，晒太阳及发酵。
4. 待（3）发涨到30分钟或跟白纸一样大时，以大火蒸10-15分钟至熟即可。

认识现住吉隆坡，家乡在槟城的EDDIE TAN二十年，他是一个待人诚恳重感情的人。

EDDIE对糕点制做稍有研究，尤其对传统糕点情有独钟，每逢过年过节，他总会抽空做些糕点送给亲朋好友品尝。由于这些糕点所采用的材料都经过细心挑选，在制做过程中灌注入不少爱心，让接受馈赠者都能够感受到其所放下的心思。在朋友怂恿之下，EDDIE空余时间在家里制做一些糕点卖给熟人，往往供不应求。最近他成立一间以“家庭式传统糕饼”为号召的公司“家香”，批发及零售这些家庭式糕饼。我们要求EDDIE为读者公开数个大受欢迎的传统糕点，他很爽快地一口答应下来。

表皮粉红色，样子有点像枕头的“面龟”是福建及潮州人的传统糕点，是初一十五北马华人不可缺少的祈福吉祥物，取其健康长寿的意义。“面龟”味道微甜，有咬劲，口感像馒头，蒸热后当早餐或沾上蛋液以小火煎香，健康又可口。如果不喜欢表皮颜色，表皮可以很容易撕开。

小巧玲珑的淡汶饼（绿豆饼）是槟城代表性的糕饼之一，烘烤小蛋糕不论任何种族都喜爱，造型可爱的鲤鱼可为新年增添欢乐气氛。姆鲁古虽然是印度同胞的传统食品，然而许多印度同胞特地向EDDIE订姆鲁古，因为他所制做的姆鲁古比起一些印度人做的还好吃。

我们感谢EDDIE慷慨分享这些古老食谱，打算订购这些可口的传统糕点吗？

请联络：家香Home Town Bakery(012-2151036)

糙米香发糕 Brown Rice Fatt Koh

Ingredient A:
170ml water
2 tsps instant yeast
2 tsps SP cake stabilizer

Ingredient B:
4 eggs
70g caster sugar

Ingredient C:
180g pau flour
80g instant brown rice powder

Utensil & material needed:
10 pcs paper cups (3.5 X 4.5cm) fit into muffin moulds

Method:
1. Combine ingredient (A) and whisk till white. Add in ingredient (B), beat till well blended in.
2. Add ingredient (C) into no. (1), mix well. Cover with a piece of dry cloth, proof for 30-40 minutes.
3. Spoon no. (2) into prepared moulds. Coat small knife with oil and then sugar. Slit through with the word of Y(the sugar once melted will help to break the fatt koh into a smiley face).
4. Steam over rapidly boiling water using high heat for 20 minutes. Test with a bamboo pick, it should come out clean. Remove paper cups from moulds, cool on a rack.

材料A：
清水170毫升
酵母 2茶匙
蛋糕稳定剂（SP）2茶匙

材料B：
鸡蛋4粒
幼糖70克


材料C：
包粉180克
即食糙米粉80克

用具：
3.5x 4.5cm纸杯（套上糕模）10个

做法:
1. 材料（A）打发至变白后，加入（B）料一起打至均匀。
2. 将（C）料加入（1）搅拌均匀，以一块干净的布盖着，发酵30至40分钟。
3. 将（2）拌匀，倒入纸杯中至满，将一把小刀搽上食油后沾上粗糖，然后将刀插入面糊底部，割“人”字形（当糖溶解时会将糕的表面撑裂成盛开的花朵状）。
4. 排在已煮滚开水的镬，以大火蒸20分钟后，打开盖子以竹签插入糕的中央，如果不粘竹签即已蒸熟，取出后脱出糕模，放在网架待凉。

墨鱼焖花肉Cuttlefish Braised with Belly Pork

材料A：
蒜米8瓣
干墨鱼70克（浸软，剪块）
辣椒干10条（洗净沥干）

B：
三层肉600克（切块）
南乳2块

调味料：（混合均匀）
盐半茶匙
糖1汤匙
蚝油1汤匙
糯米酒1汤匙
胡椒粉少许
清水600毫升

做法：
1. 锅里热少许油，炒香（A）料后加入南乳炒匀。
2. 加入三层肉炒至肉变色，加入调味料后以大火煮滚加盖，转小火焖一个小时或肉软即可。

贴士:煮时间中开盖看，如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍，焖的时间越长越入味。

食谱取自：Y3K Recipes issue no.53

Ingredient A:
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)

B:
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd

Seasoning: (mixed together)
1/2tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
Little pepper
600ml water

Method:
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.

Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.

Recipe extracted from: Y3K Recipes issue no.53

Jelly Fish, Fruits and Vegetables Lou Sang Delight

Happy Chinese New year!
2010 - Year of Tiger!

CNY greeting card.

Ang Pow packet.


Jelly Fish, Fruits and Vegetables Lou Sang Delight


Ingredients:
20g jelly fish (soaked, rinsed, shredded, scalded)
80g carrot (shredded, drained)
100g white radish (shredded, drained)
100g segments of small pomelo (use fruit sacs only)
50g purple-colour cabbage (shredded)
150g green papaya (shredded, drained)
20g snow fungus (scalded, shredded)
3 fresh red chillies (shredded)
50g preserved ginger (shredded)
4 pieces daun limau purut (shredded)
20g Chinese coriander leaves (chopped)
50g lettuce (shredded)
100g groundnuts (roasted, skinned, coarsely milled)
1/2 roll Chinese croisant (deep-fried milled)
50g toasted white sesame seeds

Seasoning:
1/2 tsp five-spice powder
12/ tsp pepper
1 lime (express juice)
2 tbsps spring onion oil (fry white parts of spring onion in oil, discard residue)

For sauce:
150g sour plum sauce
2 tbsps white sugar
4 tbsps water
1 tsp salt
2 tbsps apricot jam

Method:
1. Bring ingredients for sauce to a quick boil, cool.
2. Combine ingredients, seasoning into a big platter. Drench no.(1) over and toss well.

Recipe provided by Ben Wu, Seiketsu Enterprise Sdn. Bhd.
食谱由“雪洁厨神”胡文彬提供.

风生水起(海蛰蔬果捞生)
材料:
海蜇20克（浸软洗净，切丝烫熟）
红萝卜80克（切丝，沥干）
白萝卜100克（切丝，沥干）
葡萄柚100克（取肉）
紫包菜50克（切丝）
生木瓜150克（切丝，沥干）
白木耳20克（烫熟，切丝）
红辣椒3条（切丝）
酸甜姜片50克（切丝）
麻枫柑叶4片（切丝）
芫茜20克（切碎）
生菜50克（切丝）
花生100克（炒香，去衣打碎）
油条半条（炸香打碎）
炒香白芝麻50克

调味料：
五香粉半茶匙
胡椒粉半茶匙
酸柑1粒（取汁）
青葱油2汤匙（以葱白及油爆香）

酱料：
酸梅酱150克
白糖2汤匙
清水4汤匙
盐1茶匙
杏桃果酱2汤匙

做法:
1. 酱料煮滚后待凉。
2. 将所有的材料、调味料及（1）拌匀即可享用。

A Beautiful Bloom Of Cake

Y3K Issue no.40: Tasty Steamed Food (Jan/ Feb 2008) SOLD OUT
60 Recipes For The Lunar New Year.

Ingredient A:
8 chilled eggs (grade A)
250g caster sugar
1 tbsp cake improver
Ingredient B: sieved together
350g superfine flour
1 tsp double action baking powder
Ingredient C:
70ml Seven-Up aerated water
Ingredient D:
Some caster sugar
Material & utensil needed:
A big sheet of greaseproof paper
An 8" mould (see photo)
Stamps design with words
Dash of red colouring
Method:

1. Fill a wok with a lot of water. Add in knotted pandan leaves. Place in the steamer utensil and cover wok. Turn on medium heat and bring water to a boil.
2. Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
3. Pour no.(2) into a big mixing bowl. Sieve in ingredient (B) in small batches and fold. Stir in ingredient (C) and mix to a thick batter.
4. Line the eight inches mould with greaseproof paper (leave extra paper surrounding mould). Pour in no.(3), use a spoon to dust in some sugar of ingredient (D) to form the word of "Y". Wipe wok cover dry. Place in batter to steam. Cover wok once more. Turn to high heat, steam for 30-35 minutes. Insert a skewer in to check for doneness. There should be no batter bits clinging to the skewer.
5. Drip some red colouring into a bowl. Brush colouring onto stamp designs and print words on no.(4). Cool cake.

Tips: The pandan leaves give out a nice aroma in the wok and helps to drive away the eggs' fishy smell. Chilled eggs work well with cake improver and shortens the beating time. Use a mould with a bigger diameter on top and tapers to a smaller base. This helps the cake to blossom.

Fookchow Kong Paeng 福州光饼

福 州 光 饼

光饼是福州传统食品之一，另一个名称是征东饼，材料简单，只需面粉、水及面种，再加盐或加糖。

咸光饼皮脆而结实、甜光饼较松软，却比法国面包还硬。

根据战国时代史料记载，戚继光将军由俘虏袋里搜出藏着竹叶包裹的饭团干粮而获得灵感，改以面团制成饼，在饼的中间开个小孔，再以绳子将干粮串成一串让军队带着打仗，解决了行军的伙食问题。为了纪念这位将军，以戚继光的名字将这种干粮称为‘光’饼，成为福州人钟爱的一种传统面饼。

住在双溪比力的汤祥和向叔叔拜师学了这门传统手艺，在福州人居多的家乡打出名堂。他说：“制作光饼最重要是炉。”

从外形看，烘烤福州光饼的烤炉有点像北印度人烤丹奴里烤鸡及naan的烤炉，不同的是它内部以一个高约两尺、瓮口直径约十寸耐高温的陶瓮裹上一层厚厚的水泥，再以生铁围在外层制成。

祥和将点燃的火炭放入烤炉内，再以风扇隔着一块木板将风力导入炉内吹。大约四十分钟后，整个炉被烤得热烘烘，他将一块以盐水浸湿的布在炉内周围抹一遍，只见大量蒸汽随着‘吱吱’声由炉口冒出，其热度可想而知。

祥和告诉我们：“烘之前以盐水抹一遍，光饼不会黏到之前烘时留下的饼碎。陶瓮的热度够，光饼才能够粘贴在瓮壁。”

只见他将炉内贴满光饼之后，再用毛刷沾盐水轻轻在饼上扫一次，然后即刻用一块湿布封着炉口，使炉内温度提高却保持潮湿，作用是让光饼表层快速膨胀。待光饼烧至金黄，祥和左手拿筛右手拿勾，将烘好的光饼一一取出置于盘内，读小学的长子马上在饼皮上喷水以让热度稳定，避免烘烤过度变焦，饼皮也因此香脆但不会太干。

忠于传统的全手工制福州光饼，有流传下去的价值。

Fookchow Kong Paeng

This is another famous biscuit of the Fookchows - the Kong Paeng. Another name for it is 'Ching Tung Biscuit' derived from the translation of 'Overpowering The Japanese'. It is in reference to the war won over a Japanese invasion during the Ming dynasty.

Ingredients used are simply flour, water and yeast before the addition of salt and sugar. Savoury Kong Paeng has a crispy exterior but it is firm, not flaky textured. The sweet Kong Paeng has a softer finishing quite in resemblance to the French loaf's texture.

How did the biscuit become synonymous with a Chinese general's name of Kong?

According to a tale related, this general was asked to lead his solders in a battle against foreign forces. For food rations, he was smart to have come up with the idea of churning out biscuits from the rice encased in bamboo leaves. In the centre of the baked biscuit, is a hole, in order for the biscuits to be strung together and worn around the neck. It was simply a good idea and when the battle was won, the biscuits acquired his name 'Kong' as an honour to him.

Mr. Teng Song Ho runs a famous bakery in the Sungai Pelek area. He learnt the art from his paternal uncle and believes the clay oven plays a very important role in the making of such biscuits. It bears a strong similarity to the tandoor oven used to bake the North Indian leavened bread - naan. The main difference lies in the interior of the oven which is fashioned slightly different from the tandoor.

Mr. Teng heated up some coals before placing into the oven's pit. An electric fan was switched on to help blow some air in, to fan up a better flame from afar, screened by a piece of thin plank. It takes 40 minutes for the heat to warm up the clay oven. Next, he wipes the interior of the oven's wall with a piece of cloth previously soaked in salt solution. A hissing sound jets out from the furnace and hisses its way up the oven's chimney. This step is necessary to prevent the next fresh batch of biscuits from picking up remnants of the last batch baked.

With a correct temperature, the biscuits will adhere itself to the oven's wall. He gives them the finishing touch by glazing them with brine using a pastry brush. A piece of wet cloth is stuffed into the oven to seal the opening. It keeps moisture in and biscuits baked tend to have a nice golden hue.

Finally, the cloth is removed and biscuits are arranged on a tray. His son, a young lad sprays water on the biscuits' surfaces to stop the heat and moisten it as well.

More efforts should be done to promote traditional specialties as lip-smacking good lineage of a certain heritage should not be forgotten and left in the lurch.

Red Rice Wine Yeast Unique Duck Fookchow-style 福州红糟鸭

Ingredients:
1 whitish skin duck (approx 2 kg, discard head & feet, halved the bird)
1 tbsp red rice wine yeast (read tips)
1 stalk spring onion (cut into sections)
5 slices old ginger
2 tbsps white granulated sugar
1 tsp salt
500ml water (2 standard cups)

Marinade: (mixed together)
2-3 tbsps red rice wine yeast (read tips)
1 egg (beaten)
1 tbsp minced garlic
1 tsp salt
¼ tsp MSG
1 tbsp red rice wine
2 tbsps oyster sauce
1 tsp white granulated sugar
2-3 tbsps tapioca flour

For garnishing:
Some Chinese coriander
Some spring onions

Method:
1. Heat a wok with three tablespoons of oil. Sauté ginger slices, spring onions. Add in red rice wine yeast, sugar, salt. Place in duck halves and toss with the fried ingredients meanwhile, add in water and bring to a gentle boil. Cover wok and braise contents for 30 minutes until gravy is reduced. Uncover once in a while to stir contents and prevent them from getting burnt.
2. Turn off heat, pour no.(1) into a casserole or soup plate. Steam for one hour. Cool duck then debone. Soak up oil from gravy with some servittes, retain gravy.
3. Coat no.(2) with marinade. Leave aside for half hour to one hour. Deep-fry boneless duck in oil until skin turns crispy. Remove duck.
4. Chop no.(3) into pieces. Drench gravy of no.(2) on top. Garnish, serve hot.

Tips: Red rice wine yeast is the residue obtained after filtering red rice wine. Suitable for cooking meat, poultry or mee-suah dishes. You can buy filtered wine yeast and red rice wine from Fookchow shops, stalls or eateries in Peninsular Malaysia.

Note: This is a delicious Fookchow dish, well-received in Sibu. It has attained status of being a festive item.

材料：
白鸭1只（大约2公升，头脚不用，切成两半）
红糟1汤匙（看贴士）
青葱1棵（切段）
老姜5片
白糖2汤匙
盐1茶匙
清水500毫升

腌料：（混合均匀）
红糟2-3汤匙（看贴士）
鸡蛋1粒（打散）
蒜茸1汤匙
盐1茶匙
味精1/4茶匙
红酒1汤匙
蚝油2汤匙
糖1茶匙
薯粉2-3汤匙

装饰：
芫荽少许
青葱少许

做法：
1. 镬里热油3汤匙，炒香姜片及青葱，加入红糟、糖及盐，放入鸭块拌炒翻动，注入清水煮 滚，加盖焖煮半小时至汁浓稠，间中不时开盖翻炒一下以免粘底。
2. 熄火，将（1）移入盆内大火蒸一小时，待凉取骨，将浮在酱汁表面的肥油以吸油纸吸掉， 保留酱汁，待用。
3. 将（2）的鸭肉以腌料腌半至一个小时，投入油镬炸至酥为止，捞起。
4.切块排盘，淋入酱汁及装饰，乘热享用。

贴士:红糟是酿制好的红酒剩下的酒渣，适合用来烹煮肉类，如：鸭肉、鸡肉或猪肉。
注: 每逢佳节喜庆，这道菜是诗巫福州人必备佳肴。

Radish Kuih 萝卜糕

以前回家乡,母亲知道我们喜欢吃她做的萝卜糕,虽然坐着轮椅行动不便,还是坚持亲手为我们做一大盆萝卜糕. 这盆萝卜糕代表她对儿女的爱心.

如今,这萝卜糕只剩下甜美的回忆. 永远的回忆!









Radish Kuih
(This recipe has the quantity for commercial use or for big family gathering)
Ingredients:
1 white radish
1 piece dried mushroom (soaked, diced)
1 rice bowl dried shrimps (washed, soaked)
10 shallots (chopped)
1 rice bowl minced belly pork (seasoned with a dash of salt, soy sauce, tapioca flour)
4 tbsps tapioca flour
2 packets rice flour - Lotus brand (nett weight-1 kilo)
½ tbsp *borax/ pang sar (optional, see tips)
1 litre plain water
2.5 litres boiling hot water
200ml cooking oil

Seasoning:
4g five spice powder
1 tbsp salt
1 tsp MSG
1 tbsp dark soy sauce (optional)

Method:
1. Peel radish and grate fine. Squeeze off excess juice lightly, drain and keep aside.
2. Heat oil in the wok. Sauté shallots, dried shrimps till fragrant. Add in mushrooms, minced pork and fry till meat is cooked. Add in seasoning, stir-well and turn off heat.
3. Combine tapioca flour, rice flour and borax (if using) with the plain water. Mix well before adding into no.(2). Pour in boiling hot water from a height. Turn on heat, keep on stirring mixture till it comes to a slight boil.
4. Pour no.(3) into a clingfilm lined 14 inches round steaming tray.
5. Steam kuih over rapidly boiling water for one hour using a high heat or two hours using a low heat. Replenish water if necessary and wipe wok’s cover constantly. Pierce centre with a chopstick to check if kuih is cooked after the assumed time.
6. Cool kuih for a few hours before slicing. Can panfry kuih slices for an aromatic taste.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable.


萝卜糕
（这个食谱提供的是商业或大家庭份量）
材料：
白罗卜1条
冬菇1朵（浸软，切丁）
虾米1碗（洗过，浸软）
葱头10粒（切碎）
三层肉碎1碗（少许盐，生抽及薯粉腌）
薯粉4汤匙
粘米粉2包（1公斤）
*硼砂半汤匙（随意，看贴士）
清水1公升
滚水2.5公升
油200毫升

调味料：
五香粉4克
盐1汤匙半
味精1茶匙
黑酱油1汤匙（随意）

做法：
1. 白罗卜去皮刨碎，稍微挤掉少许水份，待用。
2. 镬里热油，爆香葱头，加入虾米炒至香，继续加入冬菇及猪肉碎炒至熟，调味炒匀。
3. 另外将粉料放在大锅里，倒入清水搅匀后掺入（2），冲入滚水开火炒浓。
4. 将（3）放入一个铺了塑胶纸的14寸圆模。
5. 镬里煮热水，放入罗卜糕，以大火蒸1个半小时至2个小时，用筷子插入不黏即可。
6. 将罗卜糕摊凉才切出享用，用少许油煎香更好味。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。

Alkaline Kuih 碱水糕

5月13日是我妈往生五七，几个妹妹为她请了法师颂经，同时亲手准备多种素菜及妈平时爱吃的糕点，其中一道是福建人喜欢的碱水糕。这个食谱是妈在2006年4月做的，当时我回乡下所拍摄。五七时，三妹为妈做了一盆碱水糕。

Alkaline Kuih
Ingredients:
1 packet rice flour-Lotus brand (500g)
2 tbsps tapioca flour
¾ tsp *borax/ pang sar (optional, see tips)
2 tbsps alkaline water/ kan sui
2 rice bowls water (500ml)
1 ½ tbsps cooking oil
6 rice bowls boiling hot water (1.5 litres)
Seasoning:
1 tsp salt
For surface:
2 tbsps water
Method:
1. Combine rice flour, tapioca flour, borax, alkaline water, salt together in a big pot. Add in the 500ml water. Give it a good mix before the addition of cooking oil. Stir once again and make sure borax is well dissolved.
2. Pour boiling hot water from a height into no.(1). Stir mixture till it comes to a very thick consistency. If the mixture is runny, place pot on low heat and stir till it thickens. Turn off heat.
3. Pour no.(2) into a clingfilm lined 9 inches round steaming tray. Spoon the 2 tablespoons of plain water over kuih’s surface.
4. Steam kuih over rapidly boiling water for one hour using medium heat. Replenish water if necessary and wipe wok’s cover to prevent condensation. Test with a chopstick pierced in the centre after the hour. It should come out clean. Cool kuih for a couple of hours before slicing.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable. The water added onto kuih’s surface helps to soften texture. Sliced kuih can be paired with braised pig’s trotter, hong-bak or fried with minced garlic, choy poh and beansprouts. It can be made into a soupy version just like cooking pan meen.

碱水糕
材料：
粘米粉1包（500克），薯粉2汤匙
*硼砂3/4茶匙（选择性，看以下贴士）
碱水2汤匙，清水2碗（500毫升）
油1汤匙半，滚水6碗（1.5公升）
调味料：
盐1茶匙
上层：
清水2汤匙

做法：
1. 粘米粉、薯粉、硼砂、碱水及盐放在大锅内，倒入清水搅匀后，加入油混合均匀，确保硼砂彻底溶解。
2. 将滚水冲入（1）搅匀成浓糊状，如果不浓则放在火炉上，边搅边煮至稍为浓，马上熄火。
3. 将（2）倒入1个已铺了塑胶纸的9寸圆模，上层淋2汤匙清水抹平后，放入蒸镬蒸1个小时或以插入筷子不黏即可，取出待凉，切出享用。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。上层淋水蒸，表面才不会干硬。碱水糕待冷却后以白线切割最适宜，不但不会黏，也比较平整。碱水糕可以净吃、也可以沾卤猪脚汁或拌封肉吃，吃不完的隔天以蒜米、菜莆及豆芽炒来吃。