Thursday, May 13, 2010
This recipe caught my eye because I had extra seaweed from my Sushi dinner. I can’t finish the whole pack.
My first time doing real vegetarian stuff. Actually this is called mock fish. But I prefer to call this in its real state. For the first time, something in a local Chinese publication worked for me!!! Right up to the sauce.
Although the original recipe called for black vinegar and I don’t have that, I used Worcestershire which is sour as well. And it did just fine. I added the cornstarch solution at the end because I find the sauce too liquidy. The sauce is really good. Fragrantly ginger, but without the heat on your tongue. Light hint of sourness…just nice. Mother in law said she’ll use the sauce for real fish
Actually, I only did half of the recipe in the book because the original called for 6 Tbsp of ginger juice. That’s really a lot. So I tried halving everything and see how much gravy I’ve got, and it was just nice. Well, I only doused 60% of the rolls in sauce, cos I left out the ends and some loosely wrapped ones to munch on cos they weren’t that pretty and can’t stand up straight on the plate. So, I f u want to sauce up all the rolls, use the full recipe.
What u will need
3 pieces of Seaweed sheets
Large beancurd sheet (this is pliable even when dry, not the totally dry type. I bought this at a sundry shop. I saw this at Jusco too. Tesco may have this)
cut into pieces slightly bigger than seaweed sheets. 1 large beancurd sheet can make 6 smaller pieces.
9 pieces of soft bean skin rolls (dou bao, 豆包),
Not to be washed, squeezed to remove excess water and marinated with 1 egg, ½ tsp salt, dash of pepper, 1/2 tsp sugar and 1 tsp milk powder. If vegan, omit the egg and milk powder and replace with 1 tsp cornstarch as binding agent.
½ Tbsp tapioca starch mixed with 2 tsp water. Bring 80ml water to a boil. Pour boiling water over starch. Mix and u will have edible glue.
How to roll??
2. Paste seaweed sheet.
3. Arrange 3 pieces of marinated soft bean skin rolls onto seaweed.
4. Roll up tight and apply more glue on ends before finishing up the rolling.
5. Steam on medium heat for 5 minutes and reduce to low heat for 15 minutes. Leave to cool down before cutting up. (You can do until this step, one day in advance and chill in fridge.)
6. Cut rolls into inch long pieces and trim the ends.
7. Deep fry in hot oil until golden brown. Drain on absorbent paper.
8. Arrange rolls on plate and prepare sauce. Pour sauce over and serve.
Ginger Sauce (full recipe)
6 Tbsp pure ginger juice
4 Tbsp sugar (Yes, u need this amount to tone down the heat of the ginger, but still leaving the ginger very fragrant)
2 Tbsp Worcestershire Sauce
2 Tbsp light soy sauce
1 Tbsp sesame oil (original recipe was 2 Tbsp, but to me that seems too much. I used only this amount and it was just nice for me, but if you're using blended sesame oils like Ghee Hiang blue label or Deer brand, use the original amount)
1 tsp cornstarch mixed with 2 Tbsp water
1 Tbsp cooking oil
Mix together everything except cornstarch solution and cooking oil. Heat pan/wok and put in oil. Pour prepared sauce mixture into wok and bring to a boil. Lightly thicken with cornstarch solution.
Pour sauce over beancurd rolls.