KUALA LUMPUR (THE STAR/ASIA NEWS NETWORK) - Minced meat is an excellent addition to many dishes. Make these creative bite-sized dishes with chicken, pork and prawns.
STUFFED CUCUMBER ROLL
Ingredients:
2 Japanese cucumbers
For the filling:
30g green capsicum
30g red capsicum
30g yellow capsicum
3 eggs, beaten
70g minced chicken fillet
1 Tbs oil
1 Tbs sesame oil
1 tsp coriander leaves
pea sprouts, to garnish
For the seasoning:
1 tsp chicken powder
Dash of pepper
Dash of salt
1 tsp cornstarch
Method:
1. Slice the whole cucumber into long thin strips and soak in salted water to soften.
2. After 20 minutes remove the cucumber strips and wipe dry with paper kitchen towels.
3. Dice capsicums and add to beaten egg, then mix in all the seasoning ingredients.
4. Heat both oils in a wok and saute minced chicken briefly. Pour in egg mixture. Toss and fry briefly until fragrant. Dish out and leave to cool completely. Mix in coriander leaves.
5. Roll each slice of cucumber into a cylinder, stuff with the filling and garnish with pea sprouts.
CRISPY TOFU POK
Ingredients:
8 pieces tofu pok, cut into half
35g shelled prawns, finely diced
125g luncheon meat
35g finely diced carrot
1 Tbs chopped coriander
1 Tbs diced red chilli
1 Tbs chopped spring onion
For the seasoning:
1 Tbs light soy sauce
¼ tsp pepper
½ tsp sesame oil
½ tsp sugar
2 Tbs cornflour
1 Tbs beaten egg
For the dipping sauce (mix all the ingredients together):
4 Tbs mayonnaise
3 TBs Sriracha chilli sauce
1 Tbs mustard
1 tsp sugar
1 Tbs lemon juice
Method:
1. Mince the prawns and set aside.
2. Next mince luncheon meat and combine with the prawns.
3. Add carrot, coriander, chilli and spring onion. Stir in seasoning and slap the mixture against the sides of a mixing bowl until sticky.
4. Make a slit in each half piece of tofu pok and stuff with a tablespoon of mixture.
5. Heat enough oil in a wok over medium heat and deep-fry tofu pok pieces until lightly golden and crispy.
6. Dish up and drain from oil. Serve at once with dipping sauce.
STIR-FRIED SOY BEAN SPROUTS WITH MINCED PORK AND WATER CHESTNUTS
Ingredients:
100 g soy bean sprouts, remove roots
60g minced pork
1 Tbs diced young ginger
50g carrot, diced
80g water chestnuts, minced
For the marinade (combined):
1 tsp light soy sauce
½ tsp Maggi seasoning
¼ tsp pepper
½ tsp sugar
1 tsp sesame oil
½ Tbs oil
1 tsp corn starch
For the seasoning:
1 tsp light soy sauce
For garnishing:
Some chopped spring onion
Lettuce, leaves separated
Method:
1. Chop bean sprouts coarsely and set aside.
2. Season minced pork in marinade for 20 minutes. Saute ginger briefly in a hot wok until fragrant. Add marinated minced pork and fry briskly. Add carrot and water chestnuts to combine.
3. Toss and stir-fry briefly, then adjust taste with light soy sauce and add in soy bean sprouts. Drizzle some oil around the side of the wok. Turn to high heat and quick-fry until dry and fragrant. Garnish with spring onion.
4. Serve on lettuce cups.