Ju yook ma tai chow hahm suen choy

Ju yook ma tai chow hahm suen choy

Sliced pork and water chestnut roll with sweet and sour vegetables

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g minced pork
175g water chestnuts, chopped
1 garlic clove, crushed
1 teaspoon salt
1 tablespoon cornflour
3 tablespoons spring onion, finely chopped
1/2 teaspoon five-spice powder, (optional)
1 egg, beaten
oil, for deep-frying
fresh coriander leaves, to garnish

Batter

Quantity Ingredient
75g plain flour
2 teaspoons oil

Sweet and sour vegetables

Quantity Ingredient
440g tinned pineapple pieces, drained, plus 185 ml syrup
100g chow chow preserves, drained and chopped, plus 2 tablespoons syrup
60ml white vinegar
3 tablespoons sugar
3/4 teaspoon salt
10 spring onions, cut into short lengths
1 carrot, cut into thin matchsticks
2 tablespoons water chestnuts, sliced
1 tablespoon arrowroot
red food colouring, (optional)

Method

  1. In a bowl, combine the minced pork with the water chestnuts, garlic, salt, cornflour, spring onion, five-spice powder and egg. Mix thoroughly, then divide the mixture into three even-sized portions and form each portion into a roll, about 17 cm long. Place on a lightly oiled heatproof plate in a steamer, cover, and steam for 20–25 minutes. Cool completely and chill for a short while, if possible, to firm up.
  2. Meanwhile, make the batter. Put the flour, oil and 185 ml water into a bowl and beat until smooth. Leave to stand for 30 minutes.
  3. To make the sweet and sour vegetables, put the pineapple syrup and chow chow syrup into a saucepan with the vinegar, and sugar and stir well to combine. Bring to the boil and add a pinch of red food colouring, if using — it should be a bright, clear flamingo pink, not deep red. Add the salt, pineapple pieces, spring onion, carrot and water chestnuts, and bring back to the boil. In a small bowl, combine the arrowroot and 1 tablespoon cold water to make a smooth paste, then add to the pan and stir constantly until boiling and thick. Remove from the heat and keep warm.
  4. Cut the rolls into 2 cm slices. Heat the oil in a wok or large heavy-based frying pan over medium heat. Working with a few slices at a time, dip them into the batter, then gently lower into the hot oil and deep-fry, in batches, until golden. Drain on paper towel, then arrange on a serving platter. Pour over the sweet and sour vegetables and garnish with the coriander.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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