Tested Recipe Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes”
1 pc bean curd sheet (cut into 8×8 inches)
500g lean pork (striped)
150g taro (shredded)
1 tbsp chopped garlic
1 ½ tbsp tapioca flour
½ tsp salt
2 tbsp caster sugar
1 ½ tsp five spices powder
1 tsp chicken seasoning powder
½ tsp ground white pepper
3 tbsp plain flour mixed with 5 tbsp water
- Mix the pork strips with the seasoning, and marinate over night.
- To make stuffing, combine the marinated pork with taro, garlic, egg and tapioca flour. Mix well.
- 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.
- 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.