Roll up, tuck in

Food rolls are some­what fun and not that hard to pre­pare ei­ther. Start rolling them out of your kitchen, pronto.

The Star Malaysia - Star2 - - Taste - Star2@thes­

4 pan­dan leaves, cut into pieces 55ml + 350ml wa­ter

200g plain flour

1 1/2 tbsp tapi­oca flour

1/2 tsp fine salt

2 small eggs (grade C) 1 ripe mango

200g lo­tus paste (store-bought) Put the pan­dan leaves and 55ml wa­ter into a food pro­ces­sor. Blend well. Pour the liq­uid through a strainer. Add the re­main­ing 350ml wa­ter to the pan­dan juice. Strain the liq­uid once or twice more.

Sift plain flour into a mix­ing bowl. Add the tapi­oca flour and salt; stir to mix well.

Add the eggs to the pan­dan juice mix­ture. Stir well and strain into the flour mix­ture. Us­ing a hand whisk, mix into a smooth bat­ter. Set aside to rest for 30 min­utes. Peel and cut mango into thick strips. Di­vide lo­tus paste into 3 equal por­tions. Roll out each por­tion of lo­tus paste be­tween 2 plas­tic sheets or films. Re­move the top sheet and place a strip of mango on the paste. With the help of the bot­tom plas­tic sheet, roll up and wrap up tightly. Lightly grease and heat a non­stick fry­ing pan on low heat un­til pan is well heated. Pour a ladle­ful of bat­ter into the pan and swirl the pan to get an even spread of bat­ter around the pan. Cook on low heat un­til set. Flip the crepe onto a dish and con­tinue to make more with the rest of the bat­ter. Stack up the crepes as you work. Place a pan­dan crepe on a clean board. Place a roll of lo­tus paste and mango fill­ing on the crepe. Roll them up gen­tly. Slice be­fore serv­ing.


6 rolls rice noo­dle sheets

(chee cheong fun) toasted sesame seeds chopped co­rian­der leaves or spring onion to gar­nish 100g yam bean (sen­gkuang) 150g radish

50g car­rot

1 tsp oil

1 tsp sesame oil

1 1/2 tbsp pre­served radish (choy poh), soaked and chopped 1/2 tsp salt

1/2 tsp pep­per

1/2 tsp chicken stock pow­der 3 tbsp light soy sauce 1 tbsp chilli sauce 1 tbsp tomato sauce 1 tsp sesame oil

1 tsp sugar or to taste 2-3 tbsp hot wa­ter Shred the yam bean, radish and car­rot. Rinse and drain well.

Heat oil and sesame oil in a wok and stir-fry the pre­served radish un­til fra­grant. Add in yam bean, radish and car­rot. Add sea­son­ing and fry un­til veg­eta­bles are soft. Dish out and set aside to cool com­pletely. Un­roll the rice noo­dle sheet on a clean plas­tic chop­ping board or plate. Place 2 to 3 ta­ble­spoons of fill­ing on the rice sheet and roll up neatly.

Re­peat to make more filled rice noo­dle rolls. Line 2 to 3 rolls to­gether and cut the rolls into 3cm sec­tions. Trans­fer to serv­ing plates. Serve driz­zled with the sauce and a sprin­kling of toasted sesame seeds and chopped co­rian­der.

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