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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. Ingredients:
75 gms cassava starch (or corn starch) |
140 gms rice flour |
1 teaspoon sugar |
350 ml water |
100 gms pork mince |
40 gms coriander leaves |
40 gms spring onion |
1 tablespoon chopped garlic |
2 tablespoons maggi sauce (soy sauce) |
2 tablespoons oil |
5 glove garlic fried |
4 leaves of mint for garnish |
sweet and sour sauce |
steaming pan |
cheese cloth |
string to cloth with |
Directions:
1. Oil a frying pan, add the garlic, pork, spring onion, chopped coriander leaves and Maggi sauce.
2. Fry until the pork is cooked, and set it aside.
3. Half fill a steaming pan with water, cover with a cheese-cloth and tie the cloth so that it is tight and flat over the top of the pan. Put the pan onto heat to boil.
4. Mix the rice flour with the cassava starch, water and sugar to form the liquid pastry.
5. When the pan is boiling, ladle some of the flour mix onto the cloth and spread it around quickly using the ladle. Place a lid over the pastry and let it cook for a minute.
6. Spoon some of the filling mixture onto the centre of the pastry and fold the edges over to form a parcel around the meat. A spatula is useful to fold the pastry over. Once it done, you can move it to a plate and garnish with fried garlic and mint leaves. This dish can be serve with lettuce.
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