Oriental Chives Kueh

My wife made the oriental chives pancake on Sunday for my daughter. Sensing I needed some love and attention, she devoted a lot of time in making my favourite pastry (Kueh) – Oriental chive Kueh.

The pastry is first made up and then needs to be rolled out flat and filled with the oriental chives filling.

The pastry made up of water, rice flour and tapioca flour
The pastry made up of water, rice flour and tapioca flour
Oriental chives chopped up and fried with dried shrimp for flavour (fresh prawns would be better)
Oriental chives chopped up and fried with dried shrimp for flavour (fresh prawns would be better)

Once the Kueh is made, it has to be steamed and then allowed to cool down before pan-frying it.

The Oriental chives Kueh (looks like a Transformer)
The Oriental chives Kueh (looks like the shape of a Transformer)
Oriental chives Kueh after it is pan fried
Oriental chives Kueh after it is pan-fried

I like my oriental chives kueh pan-fried, as it imparts a slightly crispy outer coating, while there is that juicy centre filled with the chives infused with the flavour of prawns. Delicious! Boon