Kipfler Potatoes with Garlic, Lemon Thyme & Chilli

I just loved the simplicity of this dish. I needed a side dish that could hold its own along with the Aromatic Chicken Pilau with Cinnamon, Tomato & Nutmeg I was serving for dinner, and this was perfect. I must admit as well that I actually "directed" Nick in the kitchen with this, so he deserves all the credit for cooking this beautiful dish.

4 Serves / Side Dish

750g (1 lb 10 oz) small kipfler potatoes, unpeeled
1 tablespoon salt
1 garlic bulb
150ml (5 fl oz) olive oil
1/2 bunch of lemon thyme
2 long red chillies, finely sliced

Put the potatoes in a saucepan and cover with cold water. Add the salt, then place the pan over high heat and bring to the boil. Boil rapidly for 8 minutes, then remove from the heat and drain. Cut the potatoes in half lengthways and allow the skins to dry.

Place a kitchen cloth over the garlic bulb and give it a good whack with a meat mallet. This should separate the cloves, leaving most of the skin on the garlic (this will protect the garlic as it fries). Place a frying pan over a medium heat and add the olive oil. Add the potatoes and garlic and gently bring the heat up so they start to fry. Cook slowly, stirring occasionally for about 10 minutes, or until the potatoes are golden and the garlic is soft. Add the lemon thyme and chilli and cook for 5 minutes. Season with sea salt and freshly ground black pepper.

Soong Kueh

Wow. This was a proud moment for me. Since I only learned to cook while living in Australia, I've always longed to spend some time in the kitchen with my family. I got the opportunity when I visited Singapore for a short week in February. My Aunt Regina set aside a day for me, and had my Grandaunt join us as well, which was fantastic, as there's nothing like being shown everything first hand. I would never have worked out how to make the dough without this. I was also intrigued by how my Grandaunt measured up the portions for the flours and water with just one soup bowl, but I've included standard measurements here for easy reference.

This dish is best prepared as an all-day event with family and friends, so have some food and nibbles to serve while doing this!

1 cup (250ml)  rice flour
1 cup (250ml) tapioca flour
2 tbsp glutinous rice flour
2 cups (500ml) water
1 tsp salt
50ml oil

1 tbsp garlic
3 tbsp Dried shrimp, chopped
Dried mushrooms, soaked then chopped
1 kg turnip, washed, peeled, julienned, then wash again to remove starch
600g canned winter bamboo shoots

Combine the flours, water, salt and oil in a wok. When combined, turn heat on low, stir constantly until dough forms. When dough starts to turn translucent, remove from heat, and continue stirring until well combined. Place dough in a plastic bag, then place on bench top and knead dough until smooth. Be careful, as dough will be hot.

Fry garlic over medium heat, then add dried shrimp and mushrooms. Add turnip and bamboo shoots, until liquid has reduced. Set aside to cool.

Lightly flour your hands and bench top, then roll dough into small logs. Cut into 2-inch logs, then roll each log vigorously to smooth out lumps in the dough, then into a small dough ball. Put a small pinch of flour on the centre of the ball with your thumb, then pinch out the edge slowly to form a deep cup.

Spoon turnip mixture into dough casing, then pinch edges to seal.

Repeat until all dough and filling is used.

Place in bamboo steamer and steam for 12 minutes, or until skin is translucent.

Serve immedaitely with chilli sauce on the side.