COPYRIGHT 2015 l ALING ODAY
Ingredients:
1. Mix all the 1st 13 ingredients together. 2. Take a small piece of the meat mixture and fry to taste the seasoning. Adjust seasoning if necessary. Set aside. 3. Rehydrate the tofu skin by soaking them in luke warm water for few seconds or until pliable. Pat dry with kitchen towel or paper towel. 4. Put at least 2 T of the meat mixture at the bottom centre of the tofu skin. Spread the meat and roll tightly to form into a log. Seal ends of the tofu skin w/ the cornstarch paste. 5. Repeat the process until you have used all the meat. 6. Heat cooking oil in a wok or skillet until hot. Slowly drop the roll, about 3 rolls at a time to achieve crispy kikiam. Overcrowded skillet will turn your kikiam soggy. 7. Turn down heat and keep cooking, turning the rolls until crispy and brown. 8. Place cooked rolls on a cookie rack to drain out grease. 9. Cut on a bias and serve with sweet and sour sauce or soy sauce and lemon juice mix or sweet and chilli sauce or whatever dips/sauce you prefer. Best serve with steamed Jasmine rice! Procedures: 1 kg mince pork 1/2 cup prawns, chopped 1/2c spring onion, chopped 1 cup shredded carrots 1 cup chopped onion salt & pepper to taste 2 tbsp. mince garlic 6 tbsp.soy sauce 2 tbsp.oyster sauce 3 tbsp. brown sugar 1 /2 cup flour 3 tsp chinese five spice 1 cup chest nut chopped 5-6 dried tofu sheet 1 tbsp. cornstarch 1 T cornstarch and 3 T water mix to make a paste (to be used to seal the roll)* Cooking oil for frying.
Kikiam
Ingredients:
COPYRIGHT 2015 l ALING ODAY
1. Mix all the 1st 13 ingredients together. 2. Take a small piece of the meat mixture and fry to taste the seasoning. Adjust seasoning if necessary. Set aside. 3. Rehydrate the tofu skin by soaking them in luke warm water for few seconds or until pliable. Pat dry with kitchen towel or paper towel. 4. Put at least 2 T of the meat mixture at the bottom centre of the tofu skin. Spread the meat and roll tightly to form into a log. Seal ends of the tofu skin w/ the cornstarch paste. 5. Repeat the process until you have used all the meat. 6. Heat cooking oil in a wok or skillet until hot. Slowly drop the roll, about 3 rolls at a time to achieve crispy kikiam. Overcrowded skillet will turn your kikiam soggy. 7. Turn down heat and keep cooking, turning the rolls until crispy and brown. 8. Place cooked rolls on a cookie rack to drain out grease. 9. Cut on a bias and serve with sweet and sour sauce or soy sauce and lemon juice mix or sweet and chilli sauce or whatever dips/sauce you prefer. Best serve with steamed Jasmine rice! Procedures: 1 kg mince pork 1/2 cup prawns, chopped 1/2c spring onion, chopped 1 cup shredded carrots 1 cup chopped onion salt & pepper to taste 2 tbsp. mince garlic 6 tbsp.soy sauce 2 tbsp.oyster sauce 3 tbsp. brown sugar 1 /2 cup flour 3 tsp chinese five spice 1 cup chest nut chopped 5-6 dried tofu sheet 1 tbsp. cornstarch 1 T cornstarch and 3 T water mix to make a paste (to be used to seal the roll)* Cooking oil for frying.
Kikiam