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Monday, June 8, 2009

Beancurd Pork meat roll

This is one of our must order dish when we taking meal in Hainan Curry Rice shop. As usual, I gave a try and cook it at home.

Recipe to share

Mix minced pork with the seasonings:-
five-spice powder
ground white pepper
light soy sauce
tapioca flour

Dried beancurd skins
star anise
bean sauce (Tau chu)
dark soy sauce
light soy sauce

1. Mix the minced pork with the seasonings and set aside for 1-2 hours.
2. Wipe the dried beancurd skin with a wet cloth to softhen it.
3. Heap few tablespoonfuls of the filling on beancurd skin, pat the filling and shape into roll.
4. Deep fry in medium-hot oil until browned.
5. Dish out and drain on paper towels, slice the meat rolls.
6. Heat oil in a clean wok, saute garlic, cloves, star anise, then add in bean sauce (Tau Chu) and add water.
7. Add in meat roll slices, tasted with sugar and light soy sauce.
8. Add dark soy sauce and cook until meat roll turn soft and thick gravy.

I asked my husband to give me a mark on this dish, I managed to get only 7 mark (perfect is 10 mark lor, benchmark with the Hainan Curry Rice shop), the reasons being:-

1) too salty ( I agreed, because I added too much of bean sauce)
2) beancurd skin not soft enough ( I agreed too, cooked not long enough)
3) meat roll too big ( again I agreed)
4) not enough five-spice powder ( not really agreed, actually I have added quite big sum of it.)

So, if you want to try out this recipe and get perfect mark, please take note above comments, ok...
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