Five Spices Meat Roll

Contributed by: Mok Ian

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This is one of the many recipes my Ah Ma, Mdm Choo Lian Liang has perfected over many years of cooking. My Ah Ma derives great joy from cooking seeing her family, especially her grandchildren, enjoy her various recipes and cuisines. It always brings us great joy to be able to enjoy her food and spend time with her! She is the backbone of the family, both as an inspiring figure and as the ultimate chef who dishes out delicious dishes.

Portion: 5 rolls (Each roll can serve 1-2 people)
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 70 mins

Ingredients

Ingredients:

• 1kg minced pork or chicken

• 5 pcs salted bean curd skin (20cm x 20cm)

• 450g shrimp paste (Can replace this by fresh prawns, clean and cut into small pcs)

• 10g black fungus, chopped

• 120g onion, diced

• 200g carrot, diced

• 2 eggs


Seasoning:

• 2 tbsp oyster sauce

• 1 tbsp light sauce

• 1 tsp pepper

• ½ tsp five spices powder

• ½ tsp sugar


Flour paste:

• 3 tsp flour

• 3 tsp of water


Method

1. In a large bowl, mix all ingredients and seasoning together.

2. In a separate small bowl, mix flour and water into a paste and set aside.


Wrapping:

3. Cut any brand of salted bean curd skin (咸豆皮) to 20cm by 20cm, or into any other desired size.

4. Prepare a basin of tap water. Dip one piece of bean curd skin into water for 1-2 seconds to wash away salt on the surface of the skin (this is important!!!).

5. Place the skin on a dry kitchen towel and lay the meat mixture on it.

6. Wrap the meat roll and seal it with the flour paste mixture.


Steaming and deep frying:

7. Steam the meat rolls for 30 min.

8. When cooked and cooled, deep-fry the rolls using medium heat.

9. Cut the rolls and serve.


Helpful Tips

You can do multiple rolls at one go.
You can store the cooked rolls in the freezer and deep fry them if you plan to serve them at a later time.
The meat rolls taste nice without deep-frying as well.

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