Nyonya Taro Pork Roll

Tested Recipe Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes”

Nyonya Taro Pork Roll

Ingredients A:

1 pc bean curd sheet (cut into 8×8 inches)

Ingredients B:

500g lean pork (striped)

150g taro (shredded)

1 tbsp chopped garlic

1 egg

1 ½ tbsp tapioca flour

Seasoning:

½ tsp salt

2 tbsp caster sugar

1 ½ tsp five spices powder

1 tsp chicken seasoning powder

½ tsp ground white pepper

Batter:

3 tbsp plain flour mixed with 5 tbsp water

Preparation Instructions:

  1. Mix the pork strips with the seasoning, and marinate over night.
  2. To make stuffing, combine the marinated pork with taro, garlic, egg and tapioca flour. Mix well.
  3. Spread out a piece of bean curd sheet on a work surface and spoon some of stuffing mixture along one edge. Fold in the sides and roll up. Roll again to make 16cm sausage shape. Brushing the edges with a little batter to seal.
  4. Heat oil for deep-frying, put in taro pork rolls and deep-fry over low heat until cooked and golden brown. Dish out and drain. Sectioned and serve hot.

 

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