笋粿(沙葛) Soon Kueh (mang guang) | 韭菜粿 Ku Cai Kueh

1) 笋粿 Soon Kueh

Dough 面团 :
600g Rice flour 粘米粉
125g Tapioca flour 125克 木薯粉
1800ml Boiling hot water 1800毫升 滚热水
100ml Oil 100毫升 油
200ml water 200毫升 水

Ingredients for Mang Guang 沙葛配料 :
2 Mang Guang, shreds 2粒 沙葛, 切丝
50g Dried shrimp, diced 50克 虾米, 切粒
3 Garlic, minced 3粒 蒜头, 切碎
½ teaspoon Salt ½茶匙 盐
½ teaspoon Sugar ½茶匙 糖
½ teaspoon Pepper ½茶匙 胡椒粉
1 tablespoon Dark soy sauce 1汤匙 酱油
1 teaspoon Fish sauce 1茶匙 鱼露
3 tablespoon Shallot Oil 3汤匙 葱头油
2 pieces Banana leaves 2片 芭蕉叶

2) 韭菜粿 Ku Cai Kueh

Dough 面团 :
600g Rice flour 粘米粉
125g Tapioca flour 125克 木薯粉
1800ml Boiling hot water 2000毫升 滚热水
100ml Oil 100毫升 油
200ml water 200毫升 水

Ingredients for Chives 韭菜配料 :
500g Chives, dices 500克 韭菜, 切粒
50g Dried shrimp, diced 50克 虾米, 切粒
½ teaspoon Salt ½茶匙 盐
½ teaspoon Sugar ½茶匙 糖
½ teaspoon Pepper ½茶匙 胡椒粉
1 teaspoon Fish sauce 1茶匙 鱼露
30g Pork Lard, diced 30克 猪油渣, 切粒
3 tablespoon Shallot Oil 3汤匙 葱头油
2 pieces Banana leaves 2片 芭蕉叶

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