Ingredients Jump to Instructions ↓

  1. 150g fish paste (how to make fish paste is Yeong Tofu )

  2. 150g prawns, minced finely

  3. 1 tsp chopped spring onion

  4. 1 tsp chopped red chilli

  5. 1 tbsp chopped carrot

  6. 3 pieces nori sheets

  7. 3 pieces omelettes (how to make the omelettes is below)

  8. 3/4 tsp salt

  9. 1/4 tsp sesame oil

  10. 1/2 tsp monosodium glutamate

  11. 1/4 tsp pepper

  12. 3/4 tsp corn flour For Omelette :

  13. 3 large eggs

  14. 2 tablespoons water

  15. 1 1/2 teaspoons Mirin

  16. 1 1/2 teaspoons soya sauce Pinch of salt

  17. 1 teaspoon cooking oil Dipping Sauce (Combined)

  18. 1 tbsp wasabe

  19. 2 tbsp chilli sauce

  20. 2 tbsp tomato sauce

  21. 1 tbsp lime juice

  22. 2 1/2 lbs boneless pork shoulder, well trimmed(about 2 lbs after trimming) and cut across the grain into strips about 3 inches long,

  23. 1 inch wide, and a scant

  24. 1/2 inch thick. MARINATE

  25. 5 cloves garlic, finely minced

  26. 1 large shallot, pounded(about 1/3 cup)

  27. 2 tbsp oil

  28. 1 tbsp fish sauce

  29. 1 tbsp brown sugar

  30. 2 tbsp caramel sauce*

  31. 2 tbsp light soya sauce

  32. 1 stalk lemongrass, grate with a microplane to get

  33. 6 tbsps 1/4 tsp black pepper

  34. 1 lb fried tofu/tofu pok

  35. 1 - 2 green onions (spring onions, scallions), minced

  36. 1 teaspoon minced ginger

  37. 1 large egg

  38. 1 pound ground pork

  39. 1/2 lb peeled shrimp - chopped

  40. 1 teaspoon salt

  41. 1 teaspoon granulated sugar

  42. 2 1/2 teaspoons pale dry sherry

  43. 3 tablespoons light soy sauce, divided

  44. 1 teaspoon sesame oil Black or white pepper, to taste, optional

  45. 2 - 3 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. FOR THE OMELETTE : Whisk first 5 ingredients in small bowl to blend well. Heat oil in a heavy nonstick 8-inch-diameter omelette pan over low heat. Add egg mixture; cook until omelette is beginning to set, about 2 minutes. Using heat-resistant nylon spatula, turn omelette over and cook until just cooked through, about 1 minute. Slide omelette onto to cutting board; cool. TO ASSEMBLE: Combine fish paste, prawns and seasoning in a big bowl. Stir in carrot, spring onion and red chilli to blend. Spread some filling on a piece of omelette and place a piece of nori sheet on top. Spread with another thin layer of filling on the nori . Roll up like a swiss roll and put the rolls to steam for 20 - 30 minutes until cooked. Leave to cool, before slicing. Serve with dipping sauce. Serves Read More... Put the sliced pork inbetween plastic wrap, sprinkle some water and pound the meat slices into thinner slices. Add the marinate to the pork slices and coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Thirty minutes before grilling the pork, remove from the refrigerator . Grill pork slices, turning once , for about 4 minutes on each side, or until nicely browned, a little charred and sizzling. Serve grilled pork with rice or noodles . CARAMEL SAUCE 3/4 cup water 1 cup sugar Use a small, heavy saucepan with a long handle, preferably a stainless steel, so that the changing color can be monitored easier. Fill the sink with enough water to come halfway up the sides of the saucepan. Put 1/4 cup of the water and all the sugar in the saucepan and place over medium-low heat. To ensure that the sugar melts evenly, stir with a metal spoon. After about 2 minutes, when the sugar is relatively smooth and opaque, stop stirring and let the mixture cook undisturbed . Small bubbles will form at the edge of the edge of the pan and gradually grow larger and more toward the center. A good 7 minutes into cooking, bubbles will cover the entire surface and the mixture will be a vigorous simmer. As the sugar melts, the mixture will go from opaque to clear. If a little sugar crystallizes on the sides of the pan, don't worry. After about 15 minutes, the sugar will begin to caramelize and deepen in color. You will be a progression from champagne yellow to light tea to dark tea. When smoke starts rising, around the 20 minutes mark, remove the pan from the heat and slowly swirl it. Watch the sugar closely as it will turn darker by the second, a reddish cast will set in (think the color of a big, bold red wine) as the bubbles became a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel is the color of black coffee or molasses, place the pan in the sink to stop the cooking. The hot pan bottom will sizzle on contact. Add the remaining 1/2 cup water, the sugar will seize up but later dissolve. After the bubble ceases, return the pan to the stove over medium heat. Heat the caramel, stirring until it dissolves into the water. Remove from the heat and let cool for 10 minutes before pouring into a small heatproof glass jar, Set aside to cool completely before putting the lid on. Serves Read More... Mince the ginger and green onion. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork and chopped shrimp, with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper if using, and the egg. Using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). Make a slit on the tofu and fill/stuff with the ground paste. Shape to look like a purse by using a toothpick to secure the opened end. Repeat filling the rest of the tofu. Steam the tofu purses until cooked. The purses are delicious eaten this way, but they can be lifted up a knotch by deep frying them and then braised in stock. Serves Read More...


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