Luak Chye, Sambal Lengkong & Kuih Pie Tee

Luak Chye (MIXED VEGETABLE PICKLE IN MUSTARD DRESSING)

Ingredients

85 g Young ginger, peeled and thinly sliced
1 Carrot, skinned and thinly sliced
2 White radish (daikon), skinned and thinly sliced
3 tsp Salt
1 tbsp Sugar
455 g Chinese mustard greens (kai choy), thinly sliced
3 tbsp French mustard
Pickling Mixture
115 ml Vinegar
85 ml Water
4 tbsp Sugar
¾ tsp Salt

Method

Combine young ginger, carrot, white radish, 1 tsp salt and 1 tbsp sugar. Set aside for ½ hour. Then rinse and squeeze dry with a piece of muslin. Spread on a tray and leave in a sunny place for an hour. Repeat process with the mustard greens, using 2 tsp salt. Combine pickling mixture ingredients and boil in an enamel pan for a minute. Remove from heat and set aside to cool. Blend pickling mixture with French mustard. Put all vegetables in a porcelain jar and pour in the pickling mixture. Stir to combine.

Kuih Pie Tee (SHREDDED BAMBOO SHOOTS IN PATTY CASES)

Ingredients

Patty Cases
1 Egg, lightly beaten
225 ml Water
a pinch Salt
115 g Plain flour, sifted
Cooking oil for deep-frying

Filling
455 g Streaky pork
680 ml Water
a pinch Salt
225 g Small prawns, shelled and deveined (keep shells)
4 tbsp cooking oil
2 tbsp Garlic, peeled and pounded
1.2 kg Bamboo shoots, boiled tender, and finely shredded
300 g Jicama (bangkuang or yam bean), peeled and finely shredded
2 Firm bean curd (taukwa), cut into thin strips and fried

Seasoning
1/2 tsp Salt
1/2 tsp MSG
2 tbsp Sugar
2 tbsp Yellow bean paste (taucheo), pounded

Topping
225 g Crab meat, steamed
225 g Prawns, shelled and fried with a pinch of salt and finely diced
3 sprigs Chinese parsley (coriander leaves)
4 tbsp Garlic, pounded and fried crisp
2 Eggs, fried into thin omelets and shredded

Method

Patty cases making;
Combine egg, water and salt in a bowl. Pour mixture into the flour and mix to a smooth batter. Sieve into a bowl and leave to stand for ½ hour. Heat oil and when oil is hot dip the kuih pie tee mould in for 2 minutes. Now dip the mould into the batter and return it to the hot oil and deep-fry until batter is light brown and retains its shape when it slips away from the mould. Drain on absorbent paper.

Filling making;
Cook pork in 455 ml water and a pinch of salt for ½ hour. Remove and cut into fine strips. Set aside and retain stock. Pound prawn shells. Add 225 ml water and mix well. Strain and set aside prawn stock. Heat oil and fry pounded garlic until brown. Then add seasoning ingredients. Stir-fry for ½ minute. Add bamboo shoots and jicama, prawn stock and pork stock. Cook for 45 minutes over moderate heat. Add prawns, pork and bean curd strips. Stir and cook until almost dry.

Serving
Place filling in a bowl. Place topping ingredients in another bowls. Fill patty cases with filling and sprinkle over with a variety of topping. Serve with chili sauce.

Sambal Lengkong (CRISPY FISH GRANULES)

Ingredients

1.2 kg Coconut, grated, squeeze to extract thick milk then add 225 ml water, squeeze for thin milk
225 ml Water
1.2 kg Wolf-herring (ikan parang), washed
2 tsp Salt
5 tbsp Sugar, mixed with 3 tbsp hot water
10 Kaffir lime leaves (daun limau purut)
Rempah
340 g Shallots, peeled
8 Candlenuts, crushed
3 Red chilies, seeded
55 g Galangal, peeled
6 stalks Lemon grass, finely sliced

Method

Combine rempah ingredients and pound until fine. Place wolf herring in a deep dish. Pour in the thin milk and steam over high heat until fish is cooked. Set aside and retain the coconut¬ fish stock. Remove fish and set aside. Combine the coconut¬ fish stock with thick milk, rempah paste and salt. On a separate plate, debone and flake the fish very finely and return the meat to the coconut-fish stock mixture. Pour the fish mixture into a heated wok and fry over a moderate heat until almost dry. Reduce heat to very low and add in sugar syrup and lime leaves. Fry until crispy and light brown.

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