Steam Spring Roll

• 1.5 pieces of beancurd skin (I DID NOT rinse it water)


• 200g of pork (fat plus lean, the chinese call it the 3 layer meat)


• 2 pieces of garlic


• 1 piece of shallot


• 1/4 piece of onion


• 1 by 1inch size of salted fish


• about 3 inch length carrot (chopped)


• 2 pieces of dried chinese mushroom (soaked)


• 50g chicken fillet


• 30g of dried seaweed (soaked and drained)

1. Blend all ingredients (minus the beancurd skin).


2. Cut beancurd skin to your desired size.


3. Place some mixture and seaweed on the beancurd.


4. Roll one round and fold in both sides of the skin.


5. Roll it till the beancurd skin is used up.


6. Dab some water on the edge of the skin to seal.


7. Boil a pot of water.


8. Place the meat roll in a dish and steam it till it's cook.


9. Remove and cut into pieces.


10. You may serve it just like that or cut it to small pieces, dust with cornflour and deep fried in hot oil briefly.


11. Dish, drain and serve with chilli sauce!

http://www.grouprecipes.com/9711/steam-spring-roll.html

Good Taste Bah Kut Teh Restaurant

Had breakfast this morning at this restaurant called Good Taste Bah Kut Teh. I had tried the bah kut teh with some colleagues prior to this, but according to hubby, the pan meen there is also nice. So went to try it out.

To those that like the really thinly peel of mee huen kueh (the hand peeled pan meen), will like this. But to me, I prefer it better if the kueh could be thicker. Cant really taste the kueh now since it is too thin. Size of the serving is extremely small compared to the size of the bowl.




The bah kut teh tasted extremely herbal, but well it taste better than the one in town for sure... but nothing compared to those in Klang..... hahaha....