Fried Bean Curd Spring Roll 春卷

Bean Curd Spring Rolls

The dishes is coming in HOT!! And this time around it is even hotter cause for the first time in my blog, I will be featuring a Video!! And its a video demonstrating on how to wrap the spring roll using the bean curd skin!! Are you ready to make some yummylicious and meaty spring rolls?!

The vege ingredients finely cubed and chopped

Unlike the normal spring roll which is mainly vegetables, my dad's spring roll or 春卷 where he normally calls it contains meats and vegetables and uses bean curd skin to wrap the ingredients around like a shape of a cylinder or a shape of a "popiah". Actually, I am not even sure if it is called as spring roll or meat loaf in English, but I know we call it 春卷 in my family. =)

The size of the bean curd skin

This spring roll is a favorite among my family especially me and my brothers partly because of the crispy and salty fried bead curd skin once you deep fry it. The preparation of this dish do require some effort but once everything is done, you can store it inside the freezer and bring it out to fry every time you wanna eat it!

Ingredients: (Around 12 rolls)
1.5kg minced meat (pork or chicken based on your preference)
300~500g of Prawns (Minced or chopped to small pieces)
8 to 10 Water chestnuts (cubed)
1 Spring Onions
1 Carrots (cubed)
1 stalk of Coriander Leaves
3 Bean curd skins (cut into 4 pieces each)

Put all seasoning and mix well

Oil for frying

Seasoning:
1 tsp of Five Spice Powder
3/4 tsp of Pepper
1/2 tsp of Salt
1 tsp of Sugar
2 tbsp of Soya Sauce
3~4 tbsp of Oyster Sauce

Directions:
1. Placed the minced meat in a big bowl and put all seasoning in it.

2. Mix the seasoning and the meat evenly and set overnight in the fridge.
3. Put in the prawns and mix well.
4. Pour in all finely chopped water chestnuts, carrots, spring onions and coriander leaves into the minced meat and mix well.
5. Prepare the bean curd skin by cutting it nicely into a rectangle shape. (around the size of a cutting board but smaller)

Placing the meat mixture onto the bean curd skin

6. Place a certain amount of the meat mixture onto the bean curd skin and roll it into a shape of a cylinder. (you can refer to the video below)
7. After using up all the meat mixture, place all the spring roll into a steamer and steam it for 15 minutes.

Steamed Spring Rolls

8. Let the spring roll cool down.
9. Bring a wok and pour in oil and fry it under high heat.
10. Once it turn golden brown, scoop up and make sure to drain off the excess oil.
11. Cut nicely and serve!

The cubed water chestnut makes it crunchy and tasty!

Lou Mai Kai 糯米鸡

Lou Mai Kai is a popular Dim Sum dish and it is actually steamed glutinous rice topped with marinated chicken and mushrooms.

Lou Mai Kai is one of my favorite Dim Sum dish and I always complaint that the ones found in Singapore is not as nice as those in Malaysia because it seems that those in Singapore are factory made whereas Malaysia are home made. Singapore ones are lighter in color, light brown while Malaysia ones are dark brown. Heavier in oyster and dark sauce flavor which suits my taste more.

Marinating all the seasoning to the chicken

Ingredients:
2 Chicken Thigh

300g of Glutinous Rice
3 Pieces of Chinese Dried Mushroom (soaked and sliced)
3 Gloves of Garlic (cut into small pieces)
2 Pieces of Chinese Sausages (optional)

Seasoning: (chicken)
1 tsp Five Spiced Powder
2 tsp Dark Sauce

2 tbsp Oyster Sauce
2 tsp Dark Sweet Sauce
Pinch of Salt

Seasoning: (Glutinous Rice)
1/2 cube of chicken stock
Dark Sauce

Directions:

Preparations:
Marinate the chicken with all the seasons and leave it for at least 2 hours
Soak the glutinous rice in water for 4 hours
Soak the mushroom in a bowl of water till soft (approx 1 hour)

Slicing of the mushroom

Simmer the chicken for approx. 15~20 mins

1. Heat up wok with oil under medium heat
2. Sauteed the garlic till light brown
3. Place the marinated chicken in the wok and stir fried under high heat
4. Add in the mushroom
5. Add in water to simmer the chicken for approximately 15 to 20 minutes
6. Get a large flat bowl and placed the cooked chicken in it. (Spread it across the bowl evenly)

7. Add in the glutinous rice into the wok and stir around with the remnants sauce around the wok
8. Add in chicken stock and black sauce and stir evenly
9. After 3 mins, scoop up the rice and place it on top of the chicken inside the flat bowl
10. Add some water till it forms a thin layer of water above the rice

Steam the bowl for 30 mins

Fill a big wok with water and place the bowl inside to steam it for 30 mins.
Scoop up and serve! For photo shot purpose, I scoop it in a small bowl                                                    

Hope you will enjoy this dish as much as I do~!