Five Spice Yam and Meat Rolls

Another meat rolls recipe different from my previous meat rolls.  

Penang Style Meat Rolls - Lor Bak

Nyonya Style Meat Rolls - Loh Bak

Bung Say Eu Meat Rolls - An Cheang

Taiwanese Chicken Rolls

Prawn Rolls
Family Style Meat Rolls - Bak Kian

This one has yam in it with meat.  The original recipe adds chopped red chillies which I omitted.  I find it quite odd.  If you like yam, this is a meat roll that you may like to do.

Verdict - These rolls have the aroma of yam and 5 spice powder.  The rolls are tasty and juicy inside with a crispy skin.  This is a healthier version of meat rolls with yam/meat ratio of 1:1  instead of all meat with fats.

Recipe Source - Yum Yum Magazine No.69 [with slight modification]

Ingredients

[makes 20 rolls]

1 big piece bean curd sheet [cut into 20 small sheets]

Enough oil for frying

Filling:

1 big onion -chopped

400 gm yam - shredded

400 gm minced meat or thinly sliced meat shreds

Seasoning:

1-2 tsp 5 spice powder

1 tsp salt
2 tsp sugar

2 tbsp light soy sauce [I used 2 tbsp liquid from red fermented beancurd]

1 tsp pepper

2 tsp sesame oil

5 tbsp corn flour

1. Combine filling with seasoning and leave aside.
2. Take a piece of bean curd sheet [spray sheet with little water if skin is dry].  Put some filling on top in the centre and roll up.
3. Finish doing the rolls.
4. Add enough oil to dry wok, place a few rolls at a time into the wok.  On the heat to medium to fry rolls until cooked or golden brown [this is the meat rolls will be cooked and the bean curd will not be too brown].
5. Finish frying the rolls in batches like in step 4.
6. Cut into pieces and serve with sliced cucumbers and chilli sauce.
   
   
   
   

How to Make the Yam/Meat Rolls

 

 

 

 

I'm submitting this post to Cook Your Books Event #15 hosted by

 Joyce of Kitchen Flavours

Nyonya An Cheang [Meat Rolls]

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.

Out of curiosity, yesterday I asked the butcher whether I can get some caul lining.  Surprisingly she said she will keep some for me.  When I went over to her stall this morning, she had them ready and gave to me FOC.  I bought some meat from her and made these meat rolls.  Nice to serve with pickled radish [chai tow sui].

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
Marinade

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

1 tbsp finely chopped garlic

1. Season meat with marinade for 1-2 hours.
2. Use caul lining [bung say eu] to wrap marinated meat into meat rolls.
   
3. 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.
   
4. Cool rolls and then shallow fry until golden and crispy.  Drain on absorbent paper.
5. 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

1. 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.
2. 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.
3. Serve  with meat rolls.

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours

Penang Style Meat Rolls [Lor Bak]

Penang Lor Bak [meat rolls] is different from other areas.  It can be different on the island and the mainland. My mum makes meat rolls which are different from her sisters living in Bukit Mertajam and Perak.

My recipe here can be considered as authentic Penang Lor Bak [see earlier post for recipe]. It's a must have dish for my family during Chinese New Year and other festive seasons. Ingredients

[makes about 18 - 20 rolls]

600 gm pork [tender meat] - cut strips

100 gm pork fat - cut strips

50 gm shallots - sliced thinly

3 cloves garlic - chopped finely

1 egg

2 heaped tbsp cornflour

Seasoning

1 piece fermented bean curd 'nam yee'

1 1/2 tbsp sugar

1 1/2 tsp 5 spice powder

1/2 tsp pepper

1/2 tsp salt

a dash msg

1 tbsp margarine/butter

1 big piece beancurd skin [foo peh] - cut 20 equal size pieces

1. Season meat, pork fat with marinade. Add in shallots, garlic, egg and cornflour. Marinate for at least 1 hour or overnight. 
2. Wrap marinated meat into meat rolls [like spring rolls]. 
3. Deep fry in medium heat till golden brown. Remove and drain on kitchen paper.
4. Slice and serve immediately with chilli sauce, cucumber slices or pickled radish. 

I'm submitting this post to Malaysian Food Fest [June 2013] - Penang hosted by Alan of Travellingfoodie

Nyonya Style Meat Rolls [Lor Bak]

Considered a very popular snack or appetiser of Nyonya cuisine, which is also my family's favourite dish for any festive seasons.  My mum would also prepare this whenever she has ample stock of meat in her fridge.  This recipe is a keeper.  As awesome as my Family Style Meat Rolls [Penang Lor Bak].

These meat rolls can be prepared, fried and served immediately or packed and freezed until required.  To serve frozen meat rolls, just thaw to room temperature then reheat in the oven for 10-15 minutes at 100 - 120 degrees C.  They will be as crispy as just fried.

Ingredients

[makes about  20 rolls]

600 gm pork [tender meat] - cut strips

150 gm water chestnuts [nett weight without the skin] - smashed and chopped

1 big onion- chopped

3 cloves garlic - chopped 

1 egg

2 heaped tbsp tapioca flour or cornflour

Marinade

2 tbsp sugar

3 tsp 5 spice powder

1/2 tsp pepper

1 1/2 - 2 tsp salt

1 tsp chicken stock granules

1 tbsp margarine/butter

1 big piece beancurd skin [foo peh] - cut 20 equal size pieces

1. Season meat with marinade.  Add in onions, garlic, water chestnuts, egg, butter and cornflour.  Marinate for at least 1 hour or overnight.
   
2. Wrap marinated meat into meat rolls [like spring rolls].
   
   
3. Deep fry in medium heat till golden brown.  [Tips: can fry meat rolls from cold oil].  Remove and drain on kitchen paper.
   
4. Sliced and serve immediately with chilli sauce and cucumber slices or pickled radish.
   

Taiwanese Chicken Rolls [Version 2]

The original version of Taiwanese Chicken Rolls [earlier post] has nothing to do with chicken.  Since I wanted to prepare this for a gathering where we have some Muslim friends, I came up with this halal version.  Here I used chicken breast as substitute and the fried rolls turned out well, tender and juicy. 

Ingredients

[makes 18 rolls]

300 gm fish paste -  fish meat blended till fine and mix with some water into a sticky paste

300 gm chicken breast - skin and bones removed - cut strips

1 yellow onion - cut fine shreds

1 - 2 tbsp tapioca flour or sweet potato flour

1 piece bean curd skin - cut into 8"x 5" rectangular pieces

Seasoning - marinate chicken meat

2 tsp each of light soy sauce, sugar and wine [I omit the wine]

1/2 tsp each of salt, pepper and 5 spice powder

1/2 tsp sesame oil [optional] - advisable to add

1. Marinate chicken strips with seasoning.  Add in sticky fish paste and onions.  Use hand to mix all the ingredients together until well combined.  
2. Cover and leave to rest in the refrigerator for about 1/2 an hour.
3. Place about  a handful of mixture on centre of beancurd skin.  Fold both side of the skin and roll up like spring roll.  Do the same for the rest of the mixture.
   
   
   
   
4. Place a few pieces of chicken roll in oil.  Turn on heat to medium and deep fry the rolls until golden brown and crispy.  Drain and leave on kitchen paper to cool.
   
   
5. Cut rolls before serving them plain or with sweet chilli sauce or pickled zuchini or white carrot. 
   

This post is linked to Facebook Asian Food Fest - August 2014 Taiwan Food hosted by AlanTravelling Foodie