Sunday, March 6, 2011


This is one of my mom's recipe which she used to make it on any Chinese festival moment. I love this dish so much especially when you dipped it with some chili sauce.

To make this dish, you need some beancurd sheets which you can find it at the frozen aisle in Asian groceries store. I wanna share my recipe with you'll ;

Seasoned the ground meat ( about 1 1/2 pound ) with 3 tsp sugar, 1 tsp chicken stock granules, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp five spice powder, 2 tbsp cooking wine, 2 tbsp tapioca flour, salt & pepper and some sesame oil. Then add in 1 chopped medium onion, 1 shredded whole carrot, 6 cloves chopped garlic and 2 beaten eggs. Mix it well.

Cut the beancurd sheet into 4 pieces. Spoon about 4 to 5 tbsp of meat mixture onto the beancurd sheet and roll up tightly. Continue with the rest until the meat mixture is all used up.

In the steamer with a high heat, steamed the beancurd rolls for at 8 minutes and let it cool on wire rack before cutting into pieces.

Then cut the steamed cooled beancurd rolls into small pieces. In a pot filled it with oil and turn the heat to medium high. Dipped the two cut end with flour and deep-fry until golden brown.

Served it your favorite chili sauce.

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