loh bak

This is what I made tonight: loh bak (and stir fry vege which is too normal to be mentioned here :P)


My friends are so super fab! Her Hau made Kim Gary curry chicken, Sim made his mat tong tong salted egg /pumpkin rice, Cannas fried namyu chicken!, Alan's wife (Smin) cooked asam laksa!!!

hehe. TM and Xping brought fruits and Cath with her boy took the liberty to buy us drinks because they are from mainland and it is not convenient for them to go back just to cook as they had some activities in the morning which I didn't join.

We had a movie session afterward. I like the way they squeezed into my living room laying againts each other watching "The Day After Tomorrow". But not Smin because I think she didnt feel comfortable sitting on the floor. Anyway, I was happy and I hope they did too. I didn't have a photo of them in my house because my camera is with WL now which I hope he utilizes it to snap some tulip photos for me.

I forgot where I copied the recipe from so if anyone found it someone, please help to quote me. I don't want to be blame stealing other people recipe. hehe. I had hard time finding water chestnut in the market because I don't know what it is called in Chinese! Anyway lucky that I recalled it is called "ma-thi" later. Also, I almost bought the wrong bean curd because I thought bean curd is "tau-ki"

Ingredients:
400g pork
4 water chestnut
diced 1/2 bombay onion
diced 1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14x7cm each piece
* Cut bean curd into smaller pieces


Seasoning:
1/4 tsp pepper
1 tsp five spice powder
1 tsp sugar
1 1/2 tbsp light soy sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour

* Marinate meat for several hours

Method:
1. Cut pork into thin strips
2. Combine meat, water chestnut, onion, seasoning and egg into a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for several hours in fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
* After steaming


4. Steam rolls for 8 minutes. Remove, cool and then deep fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.

Reminder: Do not wrap too big roll as it would be difficult to fry it.