DEEP FRY TAPIOCA

Fried tapioca or cassava is an oldies snack.The tapioca must be "empuk" mean after frying it, have to be soft,like cottony.Take a pcs to deep fry or boil it first,,after it cook,take a pcs to eat,if it soft,go ahead with the cooking, If taste firm or hard,not sutiable for deep frying or boiled. Grated it and make into kuih.

DEEP FRY TAPIOCA
 
Ingredients;
1/2 kg tapioca
some sugar
cooking oil

method;
peeled off the outer layer skin.cut into two ot three section ,take one section and halved into four.
In a wok ,heat with hot cooking oil,high enough for deep fry .Take some cut tapioca and add in to deep fry till slightly brown,sprinkle some sugar on top of the tapioca and deep fry for a min till the sugar start to begin  dissolved,quickly dish out and drain.deep fry in a few batches.serve hot.

YAM SPRING ROLL

Traditionally, this teowchew yam spring roll ,are filled with shredded yam,sliced pork belly,sliced onion,chinese five spice powder and some flour. In my teen,I watched my dad make this yam spring roll. Recently this few year, on festive day I started making this yam spring roll.Last year i did a post on this yam spring onion using cling wrap and steamed.this year,I used beancurd skin for wraping.

YAM SPRING ROLL

Ingredients;
1 kg yam,peel the outer layer ,wash and coarsely grated
2 medium size onion,sliced thinly
300g pork belly skin off,wash and put it straight wrap with cling wrap and put in freezer
1 tsp chinese five spice powder
1 tsp white pepper
5 -6 big tbsp plain flour
1 tsp salt
1/4 tsp msg Or sugar
1 sheet beancurd skin wrapper (for wrapping)
2 tbsp flour mix with some water to get a sticky paste ( for brushing)

Method;
1.Take out the pork belly from freezer ,  left at room temperarure for 15 minutes,it easily to sliced  thinly and cut into thin strip.
2. In a big mixing bowl,mix all the ingredeints except the beancurd skin,use a wooden spoon to mix all well combines,taste for saltiness (adjust to yourown taste)
3.Cut the beancurd wrapper into 9x6inch or into any square size you like,as long it big enough to roll.
4.place about 5-6 tbsp of yam fillings in one end side  of the wrapper ,fold in both side and  brush with the flour paste at the other end and roll to seure the filling won't come off.
5.preheated a steamer ,place the roll on a metal plate and steamed for 10 15 minutes or untill cooked.
let it cool before kept in the freezer. It can consumed right away,pan fried or deep fried. serve with chilli sauce.

ROLL TARO

In chinese cuisine Taro can be cook in many varitety ways such as steam,boiled,stir fried and make into sweet dessert etc. This dish is a tradition dish ,my father taught us.

ROLL TARO

Ingredients;
Yam 500g
Pork belly 100g
1 big onion
1tsp white pepper powder
1 tsp chinese five spice powder
1 tsp salt, ( adjust acording to your taste)
1/2 tsp msg or sugar (adjust acording to your taste)




3 tbsp of flour (or more to get the yam mix together)


Method;
1.Cut off the yam outer layer of skin,wash and grated into shredded.
2.blanced pork belly in hot boiling water for 1 min and drain.when cooled thinly sliced and cut into thin strip.Peel the onion,wash and chop finely.
3.In a big bowl,add all the cut ingredinets  and seasoning to mix evenly.take a pieces of cling wrap and put a few tbsp of the mixed ingredients ,wrap into a long cylinder,tucked both end.
4.Put into steamer to steam till cooked,when cooled unwrap the cooked taro, cut to pieces and serve it or pan fried .Dipped into chilli sauce.