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.

Braised Green Beans with Chilli

Sometimes all we need is some fresh greens, tossed through with some hot chilli. I love the simplicity of this dish, and it's something I serve with a meat dish.

400 g (13 oz) green beans, trimmed and cut into 5 cm (2 in) lengths

2 tablespoons peanut oil

2.5 cm (1 in) piece ginger, finely chopped

2 garlic cloves, finely chopped

2 large red chillies, finely sliced

2 tablespoons shao hsing wine

1 teaspoon brown sugar

2 tablespoons light soy sauce

1 teaspoon brown rice vinegar

1/2 teaspoon sesame oil

Add beans to a wok or saucepan of boiling water and simmer for 8 minutes. Drain and set aside.

Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add ginger, garlic and chillies and stir-fry for 2 minutes. Add beans and cook for 1 minute, then add shao hsing wine and cook for 30 seconds.

Add sugar and allow to caramelise for 30 seconds. Add remaining ingredients and cook for 30 seconds. Serve immediately.

Serves 4-6 as part of a shared meal.