Egg Rolls Recipe (Po-Pia Thot Recipe)

Ingredients:
1 pack egg-roll sheets
225g ground pork
80g crab meat
1 egg
80g mungbean noodles
½ cup shredded carrot
½ cup shredded cabbage
5-6 dried ear mushrooms, chopped (soaked in hot water)
½ tablespoon black pepper
1 tablespoon chopped garlic
½ teaspoon salt
1 tablespoon light soy sauce
3 cups cooking oil
Paste made by mixing 2 tablespoons wheat flour in ¼ cup water and stirring over low heat.

Ingredients for egg roll sauce:
¼ cup vinegar
¼ cup water
½ cup sugar
½ teaspoon salt
½ tablespoon chili, well pounded
2 teaspoons tapioca flour mixed in 2 tablespoons water

Directions:
Soak the noodles until soft, then cut into short lengths. Mix pork, egg, cabbage, carrots, mushrooms, pepper and light soy sauce together then add the noodles and mix well. Fry the garlic in 3 tablespoons oil and then add the pork and noodle mixture. Fry until fairly dry, then set aside to cool. Place a teaspoonful of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, roll up tightly, sealing the sheet closed with the paste. Deep fry in plenty of oil over low heat until crisp and golden brown. Serve with sauce, sliced cucumber, and sweet basil leaves. To prepare sauce, mix the vinegar, water, sugar, salt and chili; heat to boiling, add a little of the flour water, boil a short time, then remove from heat.

Cha Siu Bao (Chinese Pork Bun)

Ingredients:
6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 1/2 tablespoons white sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoons sesame oil
1/4 teaspoon ground white pepper

Directions:
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
Steam buns for 12 minutes. Serve.

Simple Fortune Cookie

Ingredients:
3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Indonesian Corn Fritter ( Bakwan Jagung )

Ingredients:
5 sweet corn rawly grated
2 carrots finely chopped
2 scallion finely chopped
250 gr wheat flour
250 ml water

Seasoning:
3 clove garlic crushed
1 teaspoon salt
½ teaspoon sugar

Directions:
-Mix all the ingredients and seasoning with water stir it until it blends well.
-Fry it on hot oil, one by one, with a tablespoon size.
-Fry it until become brownish.

Tempeh Burger

Tempeh  Burger
Ingredients:
Buns
1 tomato, thinly round sliced
lettuce
1 cucumber, thinly round sliced
tomato sauce, chilli sauce
margarine

Patty:
200 grams tempeh, mashed
50 grams of ground beef
1 egg
1 teaspoon ground pepper
1 tablespoon soy sauce
5 spring onions, finely sliced
1 teaspoon salt
1 tablespoon flour

Method:
Combine tempeh, meat, pepper, soy sauce, onion and salt. Stir well
Put in the scrambled eggs and flour, stir well. Flat round shape. Fry in skillet until brown flat
Fill the buns that was smeared with margarine. Cover with lettuce and tomato. Put the tomato sauce and chili sauce

Tempe Mendoan (Fried Fermented Soya Bean)

Ingredients :
300 gr Tempe (Fermented soya bean) slice it app. 10x15 cm
2 scallion finely chopped
100 g rice flour
1 sdm wheat flour
125 ml water
frying oil
crush finely this:
2 cloves garlic
1 red onion
1 teaspoon ketumbar (Coriander/Chinese Parsley)
½ teaspoon granule pepper
2 teaspoon salt
Directions:
- mix the flour, seasoning, scallions, and water.
- dip the tempe into the dough
- fry it in hot oil, until its almost yellowish and dry
- serve it while hot with soya bean chili sauce