This was a vegetarian dish that I cooked during CNY. Usually we practise full day vegetarian meal on CNY day 1. And i always just cook
Loh Hon Chai to enjoy through out the day. But this year, i cook an extra new dish, a Teochew traditional snack called Kwang Chian after i saw a recipe in Chinese newspaper. I have never had this snack before, after tasted it, i just simply like this snack, taro and Chinese five spices nice fragrance, crispy beancurd skin after deep fried, nice aroma of peanuts, yum yum.
Teochew Vegetarian
Rolls /Kwang Chian 潮州灌腸 /光煎
*makes 5
rolls
1 large
sheet of beancurd skin (for making Ngor Hiong type)
300g taro,
shreds
300 yam
bean, shreds
100g rice
flour
150g cooked
peanuts ( I use pressure to cook for 20mins)
3/4tsp salt
1/2tsp
Chinese five spices powder
White pepper
Method
- Mix all ingredients in a mixing bowl till combined.
- Cut beancurd skin into medium size (I didn’t use finish the
whole sheet), spoon in some filling, roll and tuck in the sides, roll up
then seal the end with flour batter (flour and water).
- Place on a steaming rack with the seam side down. Steam
the rolls over medium heat for 20mins. Let the rolls cool down in room
temperature. You can pack them in air tight bags and freeze it for later
consumption.
- On the day of serving, slice the rolls, and deep fried
till golden brown. Serve with chili sauce.
Reference to the recipe provided in the newspaper, Recipe by
Sonia a.k.a Nasi Lemak Lover
10 comments:
I have been having this dish during CNY for the past 20over years.my mum made it every year without fail and it has always been our favourites. However my mum`s version is that she uses grounded peanuts which i found it giving a better taste.
Joanne
hi ah chi,
I have not come across this vegen roll before. I can see it look pretty inviting. I guess it is good to go with plain porridge too.
mui
Hi Sonia
May i know what is yam bean in mandarin ?
Claudia, yam bean is 沙葛
Hi! How to you fry the cut kwang chian nicely? Did you use a batter? Tried, but mine got stuck onto the wok...
Tan kok Yan, no I didn't use batter, no problem when frying. Maybe you can dust with rice flour before fry.
Thanks again for the wonderful recipe . My sister made them every Chinese New Year but I never try to make it. I will with your recipe with the precise measurement .do you strain the bean thread to get rid of the water ? What is Ngor Hiong kind of bean curd in Chinese ?are they the fresh one ?
Silik, no I didn't strain water from yambean. The beancurd skin is the special dried beancurd skin for making Ngor Hiong, usually in big sheet .
Thank you for the prompt reply. I will search for the beancurd sheet in the Chinese supermarket .
this looks super good! can eat with lor mee!
Post a Comment