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Minced Chicken and Pork Rolls/Jijuan Recipe (鸡卷)

Minced Chicken and Pork Rolls (鸡卷)
Minced Chicken and Pork Rolls (鸡卷) pictures (2 of 6)

Having a food blog is great, really.

Other than the dedication to constantly whipping up good food (and try not to repeat the same dish in order to generate new content!), I also learn to experiment with different cuisines and recipes that I wouldn’t have attempted otherwise. (I mean, why would I want to cook a dish when there is no real purpose of preparing it at home and that it’s easily available in the restaurants?!)

Rasa Malaysia adds colors to my life; there is the food styling, presentation, photography which I am more and more addicted to as days go by, and of course, there are just endless recipes that I can play and experiment with. Plus, my food blog makes me think harder about food, for example: how do I make use of those leftover ingredients that I have accumulated in the refrigerator, like since last December? I have become a lot more creative and innovative in the kitchen, that’s for sure. Eating better on a daily basis is just an extra perk…

Last week, I used bean curd skin to make some mouthwatering Vietnamese Tau Hu Ky. Soon after that, I tossed some of them into my Bak Kut Teh, but still, I had a few pieces left. Inspired by >For the Love of Food/a>, I went ahead and made these pleasing Taiwanese minced chicken and pork rolls, or “Ji Juan” (鸡卷).

Minced Chicken and Pork Rolls (鸡卷)

Taiwanese Ji Juan is not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same–protein (meat) wrapped with bean curd skin and deep-fried to perfection. Since I could never get enough of Ji Juan whenever I eat out at Taiwanese restaurants, I am just happy that I can churn out these meaty and savory bites in my own kitchen now. But there is one drawback–I will need to upgrade my cheapo $20 deep fryer pronto so cooking oil doesn’t splatter all over my counter top, the wood flooring, and my FACE!

Now that’s a good problem to solve.

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33 COMMENTS... read them below or add one

  1. Oh for the love of food!

    Thanks, RM for linking me to your post. This Bean curd skin roll looks amazing! We can’t have too many variations for food we love, can we?

  2. team BSG

    now that you have mentioned it your pixs are really of superior quality and higher than many.
    So can we now have your close-ups
    ( not laughing out loud but WVP )

  3. Big Boys Oven

    love your photographs, they are lovely and gorgeous.

    we will be featuring sunny yaw’s collection in aug/sept. sunny yaw is now only 36yo, a patissier with 15years of experience. He had been working with various bakeries in KL. He has a great talent which yet been discovered. bigboysoven is where the platform given to feature young talents in malaysia.

  4. tigerfish

    Aiya…I’ve used up my beancurd skins liow! (last seen of these skins are in my vegetarian rolls)…if not, could hv tried these too ;)

    Your 鸡卷 are so neatly wrapped. And seems that this time it’s fried to golden perfection. :D

  5. BuddingCook

    Very nice. :D Yup having a blog is just that great. I haven’t been cooking lately though. :( I think I had the flu! :D hehe I couldn’t help but smile about your comments about your old deep fryer. You must get a new fryer to save your little face. :D

  6. Tummythoz

    One question (for now). Is d oil used for frying re-used for subsequent frying? If yes, do u just keep it in d deep fryer? Oops, 2 questions d.

  7. Annapurna

    Pretty lady + charming smile + delicious recipes + beautiful pics + original blog = my overwhelming urge to intervene! When I fry, I always worry about oil spattering my eyes. May I suggest you (and anyone else reading this) invest in a pair of plain eyeglasses? I have a pair I got for 6 Euros (non-prescription, obviously) and they are just the thing to protect our peepers.

  8. Su-Lin

    Your post has given me a kick in the seat of my pants to finally make some lor bak! I received the limited edition cookbook of Penang hawker foods a number of months ago and the lor bak recipe has been calling to me ever since!

  9. Kok

    rasa malaysia,
    The chicken and pork rolls look extremely delicious! This remind me of my mum’s pork rolls which I haven’t had for 4 months!:P

  10. Rasa Malaysia

    Maya – balik kampung feels soo good as you can indulge in all the foods you miss. :)

    Elmo – thanks. :)

    WMW – did you dream about lor bak? ;)

    Nate 2.0 – yeah, lor bak is good, but this Taiwanese jijuan is also great. Must try.

    For the love of food – you’re welcome. Variations are good. :)

    Lydia – good luck trying out my recipe.

    BSG – What are you talking about?

    Big Boys – that’s great that your website will feature new talents in Malaysia. Good luck.

    Tiga – go buy another pack of bean curd skins. Hehe.

    Budding Cook – no kidding, I need a shield for my face!

    Orchidea – yes, do try it out. It’s really great.

    Aria – you are too kind…I am really not all that…the software does all the work for me. LOL.

    Bea – thank you thank you. To hear it from a master like you is a true honor. I am really not worth it. ;)

    Tummy – I really recycle my oil, but it depends on what I fry. If fish, then no, I toss them away because of the fishy smell, for other fried stuff, I think it’s OK to recycle if you add more oil to it. I just keep them in the deep fryer…I think it’s OK right? I am the wrong person to ask here I do not read manuals. Hehe.

    Babe – you should try I am sure your boi boi will love them.

    Annapurna – you are too kind…again, I am really not worth it. Thanks to my upbringing and the rich and colorful Malaysian cuisines…these are the kinds of food we eat. We are too lucky! LOL…about the eyeglasses, that’s a great idea. I started using my pot covers as my shield…haha. Very funny.

    Su-Lin – yeah, I heard the lor bak in your books calling out your name: make me make me, Su-Lin.
    LOL.

    Rosa – Thanks…and good luck trying.

    Kok- time to go home. Are you a student in the KL area?

    Cooking Ninja – thank you. :)

  11. bayi

    Wow! I used to eat this dish only during the Chinese festivals when my Mum prepared it. Now that I am living away, I have almost forgotten how good it used to taste. This post really gives me a sense of nostalgia! :) How I wish…

  12. Anonymous

    I really love your blog – the photos are beautiful and you are so confident of your cooking (justifiably so!). It’s clear that you have a great passion for the work you do on this blog!

    Btw, I tried out your tofu + minced pork recipe. I modified it slightly as I was too lazy to buy dried shrimp, and both times I made it I got great reviews. Thanks for sharing the recipe! Hope to try out more of your absolutely gorgeous looking recipes.

    SPOREan in Manhattan

  13. Stephanie

    funny isn’t it …. I’m eating better since I started a blog… but spending a FORTUNE on food… my budget is collapsing.

  14. diva

    totally agree with you. a foodblog almost forces you to try new things and eat better. sure does add a lot of colour to what i eat as well.

    these rolls look amazing. the pastry is so delicate. mmmm.

  15. Kavie

    I would love to make the rolls looks yummy. But what would I substitute the bean curd skin with? I cant find them where I live nor can I find any wonton or spring rool wrappers.

  16. Lilian See

    Those minced chicken and pork rolls look delicious. I will use your minced chicken and pork rolls recipe the next time i make this.

  17. Rouble Narine

    Good day I am so happy I found your blog page, I really found you by accident, while I was searching on Aol
    for something else, Anyhow I am here now and would just like to say thanks a lot for a fantastic post and a all round interesting blog (I
    also love the theme/design), I don’t have time to go through it all
    at the minute but I have book-marked it and also added in your RSS
    feeds, so when I have time I will be back to read more,
    Please do keep up the great work.

  18. Elaine

    Hi! How can we make this ahead or freeze till use? Looking to see if it’s better to make and fry it then freeze or make then freeze and fry when ready.

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