Chives Pockets

 Fold dough over and pinch edges to seal.

2 cups chopped Chinese chives
1/2 cup chopped cooked vermicelli (mung bean noodles)
salt and white pepper
Store bought bread or pizza dough - left at room temp for an hour.

Fry chives in some oil till cooked. Stir in vermicelli.  Season with salt and white pepper.
Roll out half dough on floured surface.  Stretch out dough with hands till rectangle.
Put half filling on one side.  Fold dough over and pinch sides to seal.
Brush top with oil and sprinkle with white sesame seeds.
Roll out to form flat round shape.
Heat pan with oil. Place chive pocket in pan, press down lightly with spatula to flatten if nec.   Fry on medium-low heat on both sides till brown.

Curry Puffs

Dough:
2 sticks cold butter or margarine, cut into small pieces
1 tsp salt
2 eggs, beaten
4 cups flour
some milk or water

Use traditional rub-in method or put flour and salt in food processor, put in cut up butter.
Process for few seconds until crumbly.
Pour in beaten eggs  and blend.  Add enough liquid to form ball.
Process dough as little as possible.
Turn dough out, wrap in plastic and chill overnight or for a few hours.
Roll thinly into 3 inch circles.

Filling:
2 large potatoes, peeled, cubed and boiled till soft. Drain.
Boil peas and carrots.
Fry one large chopped onion and 1 clove garlic till very soft.
Add curry powder. Fry till fragrant.
Add potatoes and peas and mix well.
Season with lots of sugar and some salt.
Coconut powder can be added for more flavor if desired.

Fill dough circlese with filling, pinch edges to seal.  Deep fry till brown for best flavor.
Otherwise, brush with beaten egg and bake 375 deg till golden.

Note: Uncooked curry puffs can be frozen.

White Turnip (Daikon) Kuih 罗蔔糕

Ingredients - dried shrimp, scallions, and Chinese sausage

The mixture ready to be steamed.

This is my favorite snack, breakfast,or tea time food.  It's much easier to make than you think and is delicious either steamed or pan-fried (my preferred way), plain or with some chilli or hoisin sauce. Vary by topping with peanuts, sesame seeds, cilantro, or fried shallots.

Daikon Cake Recipe:
2 1/2 cups rice flour
about 2 cups water (note that it is hard to specify the amount of water needed. Amount varies depending on how much turnip is used and how much water content the turnip has.)
2 lbs shredded daikon (white turnip)
1 Chinese sausage (lap cheong), diced
1 tablespoon dried shrimp
1 green onion, diced (optional)
1 shitake mushroom, diced (optional)
3 tablespoons oil
1 1/4 teaspoon salt
1 very small piece rock sugar (optional, but note that it must be rock sugar, not white sugar, Better to omit than to use white sugar)
white pepper to taste

Directions:
Mix flour and water, salt and white pepper.
Fry the sausage, green onion, mushroom and dried shrimp in oil, add daikon and rock sugar, cover and cook till 80% cooked.  Turn off heat, add rice flour mixture and stir till thickened.  Add more water if too thick.
Pour into greased metal pan (or pan lined with plastic wrap) and steam 30 min.
If using a glass or ceramic pan, steam 10 min longer.
If not eating right away, refrigerate and cut into slices and pan-fry the next day.
Singapore Chai Tow Kuih:  Soak some dried radish and drain liquid. Cut radish kuih into small cubes, fry some garlic, add the dried turnip, stir in radish cubes and when hot, add an egg and scramble, drizzle in some sweet dark soy sauce (kecap manis) and serve..