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. Ha ha! Ai ya! It's not that bad lah.If anyone is interested, here's my recipe ….Ingredients:(makes about 25 thin pillows)150g minced pork5 water-chestnuts, skinned & diced2 sprigs of spring onions, diced1 sheet of bean curd skinOil for deep-fryingHow to do it:Mixed the minced pork, water chestnut & spring onions together; mix well.Use a damp cloth to clean the bean curd skin.Cut bean curd skin into squares; about 15cm x 15cm.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)Dust with rice flour and fry the "pillow'.Remove when the "pillow' turned golden brown.Optional:You can dip it
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. Ha ha! Ai ya! It's not that bad lah. Ingredients:(makes about 25 thin pillows)150g minced pork5 water-chestnuts, skinned & diced2 sprigs of spring onions, diced1 sheet of bean curd skinOil for deep-fryingHow to do it:Mixed the minced pork, water chestnut & spring onions together; mix well.Use a damp cloth to clean the bean curd skin.Cut bean curd skin into squares; about 15cm x 15cm.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)Dust with rice flour and fry the "pillow'.Remove when the "pillow' turned golden brown.Note:You can dip it with a bit of vinegar. You can use chicken meat in
