Teochew Chai Kueh 潮州菜粿 - How to make Soon Kueh, Mang Kuang Kueh 笋粿，沙葛粿 (Perfect Skin Everytime)
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- เผยแพร่เมื่อ 24 มิ.ย. 2021
- Teochew Kueh 潮州菜粿 - How to make Soon Kueh, Mang Kuang Kueh 笋粿，沙葛粿 (Perfect Skin Everytime)
Hey everyone, welcome to g8stromania. Today we have invited our special guest, my mom to share her recipe on Mang Kuang Kueh or Turnip Kueh. This kueh is a Teochew dish that is very similar to the famed Soon Kueh. In fact, most of the Soon Kueh that is sold in Singapore either mixes in the Mang Kuang or is actually using Mang Kuang instead of Soon! The key in this dish is making the skin, and my mom has just the right recipe for it!
For this particular recipe, you will need the following ingredients:
The Filling
500g turnip
Half a carrot
30g dried shrimps
50g dried mushrooms
3 shallots
10 cloves of garlic
1 cube of chicken essence
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp white pepper powder (can add more if you prefer it spicier)
Please take note that the seasoning should be stronger as the skin has no taste.
The Skin
300g Rice Flour
200g Tapioca Flour
900ml Boiling water (must be boiling)
1/4 tsp salt
5 tbsp oil
This recipe can make approximately 25 Mang Kuang Kuehs.
For the full steps, please check out the whole video!
Thanks for watching and remember to subscribe:
/ @g8stromania
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#SoonKueh #MangKuangKueh #Teochew #Kueh #G8stromania - แนวปฏิบัติและการใช้ชีวิต
Tq for the recipy which i was interested to know many years. Praise God i found it now with this family..
Stay tuned for a recipe on Ku Chye Kueh coming up this week!
謝謝你的分享❤
I made the soon kueh today and it's nice.
The left over dough I used it ro cook soup like mee hon kueh and it's very chewy. Tks for sharing.
Wow..it looks delicious👍🏻👍🏻❤️
Thank you! :)
Thank you for sharing this recipe! I love eating this kueh. It's expensive. I have to try to make this. The filling is easy but the skin is challenging....
Sound good. 👍👍
媽媽的聲音很好聽，中文也講的特別好，當然粿也做的很好。
她说谢谢🙏🏻
if1ii@@G8stromania
thanks for the translation... yummy food
No problem, stay tuned for more :)
谢谢你教导，我喜欢。
谢谢你的支持！
Just would like to say thank you for generously sharing the recipe and the detailed instructions. I finally found the taste that I've been looking for. Those that are made by my late Ah Ma.. I missed the old school chai kueh skin texture.. finally I successfully make it. A Big thank you!
Glad we were able to help. Our mission is to help preserve old school recipes in Singapore. Stay tuned for another Chai Kueh recipe (Gu Chai Kueh)
@@G8stromania i
Aaààaa@@1¹¹àààà¹11
謝謝!!! 很喜歡你們的video, 看了很舒服，音樂也很好聽！下定決心來學做！
谢谢你的支持，我们会继续努力💪
I have tried various online Soon Kueh recipe and finally found this traditional/ authentic type skin texture which is soft even after cool. Many Thanksss to the author and mum for sharing out your secret recipe.
No problem, glad u like it :)
翻成中文
-@@G8stromania
想請問ー下老師面团太軟后要加放什么种粉类在桌面上柔团呢？谢谢了❤
Thank you for the recipe. Can I mix the 2 flours with water and slow cook over the stove to get the dough.
👍潮汕的美食傳承 ，為你點個讚！
還有手工切沙葛的原因 不生水 口感好。
Tq for the resepi i will tray it tq
No problem, do give us feedback one you’ve tried it :)
想起以前小时候在珍珠𤤁，傍晚时分有小孩叫卖的菜粿，味道清甜爽口加上皮上的葱油香味，至今念念不忘⋯
现在可以自己试试啦！
@@G8stromania 是的，看了你的视频，我会试着做，满足一下味蕾。
@@G8stromania 你好，請問您放干粉是用什么粉呢？謝谢！❤
手上的干粉用粘米粉还是木薯粉？
老師我跟着你的水900mL 可是太黏了根本𣎴能用，请𧶽教，感谢🙏🙏🙏
潮州铁粉做铁证:大蒜头炼热油后加酱油做蘸料配热腾腾的潮州果条或糕果😋🤤😋🤤😋
哈哈还真是
What type of flour is dry flour when kneading the bangkuang skin?
Tapioca flour
請問这个皮可以用耒做潮州饭桃嗎？
还没试过同样的皮做饭桃
v好
是不是加半茶匙的糖提味会更好一点？
随个人口味
Please make the fonts bigger and the back ground washes out the letter, can't read it. Thank you for sharing.
what kind of mushroom is being used for this recipe?
Dried mushrooms
请问这个食谱所做的皮会软又带Q 吗？
肯定会
今天我照著做了，好吃，不懂为什么皮有点厚，为什么呢？
皮可能压地不够薄
I love the recipes and videos, just a suggestion, please make the fonts for the subtitles bigger because not everyone understands Mandrin. Thank you.
The English text?
@@G8stromania yes..the English translations
可以把皮蒸熟了再包馅直接就可以吃了l
，
Like
字太小看不清楚
会注意的，谢谢您的反馈
Can I not add the dried shrimps? I'm allergic to dried shrimps ):
Yes definitely
No english sub?
水份太多，太濕了，不成团，我调整到520ml的水，粉团才不黏手，蒸出來的皮口感很好。
可能不同品牌的份有不同的吸收能力
为何不说潮汕话 反正有字幕
不会说😂没有自信说
I don’t understand what you say.?
切菜类不会是一样的长度。。。这是正常的。
。
Why are the subtitles sooo tiny? No everyone speaks or understands Chinese.
I’ve tried to change the fonts. Hope it’s better now
@@G8stromania Thank you for considering my suggestion! Love all the recipes and videos. Keep up the fantastic work! Where have you made the changes? Which video?
No problem, sorry for not replying earlier
字幕太過袖珍，簡直小的可憐，需要拿放大鏡看～