Thursday, July 6, 2006

Crunchy Golden Pillows

Last Sunday, we went to a food court for dinner and found this stall selling these fried stuff. They have a very fanciful name to it, which I have since forgotten.

Yesterday, I thought I would try my hands to make it. Although, the result was not the same as the original but still it was edible. ;p

(makes about 25 thin pillows)
  • 150g minced pork
  • 5 water-chestnuts, skinned & diced
  • 2 sprigs of spring onions, diced
  • 1 sheet of bean curd skin
  • Oil for deep-frying

How to do it:
  1. Mixed the minced pork, water chestnut & spring onions together; mix well.
  2. Use a damp cloth to clean the bean curd skin.
  3. Cut bean curd skin into squares; about 15cm x 15cm.
  4. Put a small amount of the meat mixture on one corner and wrap it (turn up twice, fold left, then right, tuck the end inside … hope u understand)
  5. Dust with rice flour and fry the ‘pillow’.
  6. Remove when the ‘pillow’ turned golden brown.

You can dip it with a bit of vinegar. You can use chicken meat instead of pork.You can switch water chestnuts with onions for the crunch and spring onion with other vegetables. You can also add ginger to the vinegar. Did you realize no salt was added? That’s because the bean curd skin is salty. Therefore, salt is not required. Remember to clean with a damp cloth to reduce the saltiness.

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