Comments on: Minced Chicken and Pork Rolls/Jijuan Recipe (鸡卷)

By: Anonymous

Anonymous — Thu, 15 Jan 2009 06:41:00 +0000

Delicious, delicious, delicious, delicioussssssssssssssssssssssssss! :P

By: Lilian See

Lilian See — Fri, 19 Sep 2008 20:59:00 +0000

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

By: Kavie

Kavie — Fri, 22 Aug 2008 06:03:00 +0000

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.

By: diva

diva — Wed, 13 Aug 2008 04:32:00 +0000

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.

By: Stephanie

Stephanie — Mon, 25 Jun 2007 00:36:00 +0000

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

By: Anonymous

Anonymous — Sat, 23 Jun 2007 14:00:00 +0000

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

By: Ming_the_Merciless

Ming_the_Merciless — Wed, 20 Jun 2007 05:06:00 +0000

It looks like you used that sweet Thai chilli sauce. Yummy.

By: Kok

Kok — Tue, 19 Jun 2007 16:38:00 +0000

Rasa Malaysia,
I’m a student currently in Perth. My hometown? Miri, Sarawak. :)

By: bayi

bayi — Tue, 19 Jun 2007 08:55:00 +0000

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…

By: Rasa Malaysia

Rasa Malaysia — Tue, 19 Jun 2007 02:33:00 +0000

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. :)