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.
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Based on 2 Review(s)
More Delicious Recipes:
Sweet and Sour Meatballs
Black Pepper Chicken
Chicken Lo Mein
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Richard
These pork and chicken rolls look delicious!
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.
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.