250g Fresh touken
2 pieces Raw seaweed, The Bites
1 piece Dry fuchuk, The Bites, soaked, drained
1 tbsp Ginger, minced
1 tbsp Soyplus, Why Not?
1/2 tsp Sea salt, The Bites
1 tsp Olive oil, Why Not?
4 pieces Shiitake mushroom, sliced
1/2 sticks Carrot, grated
1/2 tbsp Ginger, grated
1 tbsp Shoyu, The Bites
1 tbsp Olive oil, Why Not?
1 tbsp Arrowroot powder, The Bites (mix with 1 tbsp of boiling hot water)
Dash of black pepper powder
1. In a bowl, mash the touken and tofu into a very fine texture. Combine it evenly with the seasonings.
2. On a flat surface, place the mixture on a piece of seaweed. Lightly roll the seaweed over the mixture. Shape it into an oval block.
3. Mix the arrowroot powder with boiling hot water into a paste and spread it over the seaweed. Wrap the dry fuchuk over it, tie its top and bottom edges with strings to fix well. Put it in a steamer, steam on high heat for 20 to 25 minutes. Remove and cool. Slice it and place them on a plate.
4. Combine all the accompanions and place them all over the rolls. In a steamer, steam at high heat for 5 minutes, dish up and serve.
NOTES: Madam Leong has demonstrated how the rolls can be made to smaller chunks which go well with sweet and sour sauce or even stir-fry vegetables. We are all inspired and tempted to make it ourselves.