21 March 2010


Pork use for shabu-shabu is delicious when cook as roll and stuff with carrots and straw mushrooms.  The meat is tender with crunchy and juicy fillings.

Grate the carrots finely and marinate with sesame oil, garlic and soya sauce.  Squeeze carrot dry and retain the sauce.  Cut out the bottom part of straw mushrooms and separate into branches.  Blanch mushrooms in boiling water for 1 min.

Pad dry meat and stuff with carrots and mushrooms

Roll up tightly and steam till pork is cook.  Use the carrot sauce and mix with mirin, salt, oyster sauce, shaoxing wine and 1/4 cup water.  Add in corn flour and still well.  Cook until sauce thickens and pour over pork.

My children consumed by dipping the pork roll in beat raw egg.  Yuk!

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