It's always good to attend workshops with friends. Why? Because when your friend tried the recipe before you, you can always relied on their experience to help you. This was very much so for my water chestnut kueh. My friend, Sharon, tried the recipe almost immediately after the workshop. And so, she shared her experience with us. Like what size of pan is needed, how much sugar, how much water chestnut etc etc. She made so often she updated me each time on this recipe. Thanks for sharing your tips, Sharon.
Unfortunately, I think I didn't do it as well as hers. It seemed that my water chestnut was not enough to fill up the kueh. I gave some to my colleagues and they liked it. As for me, I've not tried it yet. I'll try to pan-fried it as it was supposed to taste better this way!
4 comments:
I've never try this kueh before and I'm not a big fan of water chestnut...but it looks interesting, especially when you said to pan-fry it.
Hi Reese,
Frankly speaking, I've not tried water chestnut kueh until I attended the workshop! And it's rather good when it's pan-fried, trust me. Next time, you can try when you go for tim sum. But must insist on pan-fried ones. Forget about eating it as it is. :P
This is something very very new to me! Pan fried? I must go for dim sum and try it out. Cheers!
Hi Grace,
Yup. It was relatively new to me...until lately. You'll really have to try this pan-fried. Nothing less ya?
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