About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, January 18, 2012

SPICED MEAT ROLL - KONG HEE FATT CHOY




SPICED MEAT ROLL

(A)



500gm minced chicken meat,I use ayam mas

2 big onions,sliced finely

200gm chopped water-chesnuts or sengkuang

2 tbsp diced spring onions

3-4 chilli padi chopped,if you like it hot

11/2 tsp chinese five-spice powder

1/2 tsp pepper

1 tbsp light soy sauce

1 tsp oyster sauce

1 tsp salt

3 tsp sugar

Mix A all together and leaves aside

4 large beancurd sheets(tau poay) cut into 16cm squares.

1 egg lightly beaten for sealing rolls

Oil for deep frying.


1. Spread beancurd sheet and put 2 tbsp of the mixer roll up neatly. Seal edges with a little egg .

2. Poke the beancurd skin with a fork to prevent air bubbles from forming during frying.

3. Heat oil and deep fry the meat rolls until a light golden brown. Drain well and cut each roll into sliced and serve with chilli sauce.






5 comments:

  1. These looks incredibly delicious!!! So perfectly done ;)

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  2. I need to try this one,... my kids will sure love it !! Thanks so much.

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  3. Yummy....Sure going try soon...Thank u 4 the wonderful recipe my friend

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  4. Thank you Sorna and Sundri....happy cooking

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