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).
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.
How Many Calories per Serving?
This recipe is only 254 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1/2 lb. chicken (chicken breast or chicken thigh)
- 1/2 lb. pork, with a little fat
- 1/2 carrot (shredded)
- 10 shrimp (optional)
- 1 stalk scallion (chopped finely)
- bean curd skin (cut into 6 in. by 6 in. pieces)
- 1/8 teaspoon sesame oil
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon Lee Kum Kee chicken bouillon powder
- 1/2 tablespoon oil
- 5 dashes white pepper powder
- oil for deep frying
- Mince the chicken and pork meat with a mini food processor or with hand.
- Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir-well. Set aside.
- On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin.
- Place 2 - 2.5 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch (1 cm) on both sides.
- Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
- In a deep fryer or frying wok, add enough cooking oil for frying purposes.
- Once the oil is heated, add in the meat rolls and deep fry to golden brown.
- Dish out and serve immediately with chili garlic sauce or sweet chili sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.