Dried Shrimp Tapioca Flour Kueh
Contributed by: Lynette
During the days of the pioneer generation, women in the households were home ministers. Besides caring full-time for their children, they managed the finances and everything at home. My mother-in-law (MIL), Mdm Teo, is one of these women.
An important virtue was thriftiness and wasting is prohibitive, more so with big families. My thrifty MIL cooked this dish out of porridge leftover from lunch. Instead of discarding the leftovers, she added other ingredients and out came something else that multiplied in volume and could feed the whole family.
Tapioca Flour Kueh (茨粉粿 “Choo Hoon Kueh” in Hokkien) is made of simple ingredients that are low in cost, yet the result is a delicious traditional Hokkien dish that is good for dinner by itself. As this is an all-in-one dish, there is no need to supplement with other dishes. It is also easy to prepare and cook, a simple comfort food that is not only nutritious, and also balanced.
In the past, my MIL used lard and salt for a better taste. Now, for a healthier option, I use canola oil and no salt. The minced dried shrimp gives all the flavour.
This dish is best consumed immediately after cooking. Leftovers can be kept in the refrigerator and re-heat before consumption.
We best enjoy it together with the whole family as it create opportunities for family get-togethers which promote inter-generational bonding.
Portion: 2 pax
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
• 200g porridge (chok), cooled
• 250g tapioca flour
• 100g dried shrimp, minced
• 200g chicken breast meat, diced (optional)
• 200g bean sprout
• 4 pc garlic, chopped
• 3 tbsp cooking oil
• 1 red chilli, cut (optional)
• 1 sprig of coriander (optional)
Method
1. Prepare the dough by mixing porridge and tapioca flour together.
2. Roll rice dough into flat rectangles, each about 3mm thick.
3. Cook the dough in boiling water till it floats.
4. Scoop up the dough and place it in a bowl of cold water.
5. When cooled, cut dough into short bite sizes.
6. Heat cooking oil, add chopped garlic and minced dried shrimp, and stir-fry till fragrant (about 1 min).
7. Add chicken and dough. Stir-fry all (about 5 mins) or till chicken is cooked.
8. Add bean sprouts and stir-fry for about 10 secs.
9. Scoop all onto plate, sprinkle coriander, cut chilli and pepper.
10. Serve hot.
Helpful Tips
1. When cooking porridge, add a chicken thigh to enhance flavour.
2. Use other vegetables instead of bean sprouts, or reduce the amount if preferred.
3. Replace cooking oil with olive oil if preferred.
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