An Cheang has been my late father's favourite snack and he used to buy them from the Lor Bak stalls but not all stalls make good An Cheang. He was so happy to locate a particular stall selling very nice An Cheang and we have been buying from this stall since then.
I have never thought or dream of making these meat rolls using caul lining [bung say eu] as wrapper. The actual recipe uses pig intestines which are quite hard to find these days. You have to reserve for them from the butcher.
These meat rolls can also be served as steamed An Cheang [no frying] . Just steamed for 25 minutes, drain off excess water. Slice meat rolls and serve with pickled radish, chilli sauce etc.
Ingredients - makes 18 pieces
[original recipe from a book 'Nyonya Flavours' with some modifications]
300 gm caul lining [bung say eu] - rinsed under running water and drain in a colander
600 gm tender meat - washed and cut strips
2 tsp 5 spice powder
1 tsp salt to taste
1/2 tsp pepper
4-5 tsp sugar
1 tsp cooking wine
1 tsp sesame oil
a dash of msg
- Season meat with marinade for 1-2 hours.
- Use caul lining [bung say eu] to wrap marinated meat into meat rolls.
- Place rolls on steaming tray and steam for 10 minutes [if frying them] . Drain off excess water after steaming [you will see lots of water in the steaming tray]. Cool before removing from tray.
- Cool rolls and then shallow fry until golden and crispy. Drain on absorbent paper.
- Slice meat rolls and serve immediately with pickled radish.
Pickled Radish [Chai Tow Sui]
200 gm radish - peeled and sliced thinly
100 gm carrot - peeled and sliced
10-15 slices young ginger
50 ml white vinegar
2 tbsp sugar
- Sprinkle 2-3 tsp salt on the radish and carrot. Mix well and leave to marinate for several minutes before rinsing of the salt. Drain well in colander.
- Mix sugar with vinegar in a bowl or glass jar. Add in prepared radish, carrot and ginger. Leave to pickle for a least an hour or more.
- Serve with meat rolls.