Wrapped Asparagus With Pork & Sesame Seeds

This was an easy and delicious finger food to make for all occasion. It consists of both meat and vegetable which make it a health snack even though it is a deep-fry food.

The original recipe used only white sesame while I use a mixture of white and black sesame seeds. For this dish, you need to purchase those thick and fat asparagus instead of the thin type so that it could be easily wrapped by the pork slices.


For this dish, I made two different version. 4 are coated with sesame seeds while 2 are coated with breadcrumbs.

Ingredients:
6 Slices Of Pork Fillet
6 Thick Asparagus
20g White Sesame Seeds
5g Black Sesame Seeds
3 Shallots, thinly slices
2" Ginger, finely grate
2 Tablespoons Cornstarch
1/2 Beaten Egg
Seasoning:
2 Teaspoon Light Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Mirin/Rice Wine
Dash Of Pepper & Sesame Oil

Methods:
1. Pound the pork slices with the back of the knife to make it more tender and spread out.
2. Marinate it with shallot, ginger and seasoning for at least 30 minutes.
3. Cut all the asparagus into equal length then use a vegetable peeler and scrape off the skin around 2" from the bottom part of the stem.
4. Wrap each asparagus with 1 piece of the marinated pork slice tightly then dust with some cornstarch.
5. Deep in the beaten egg then coat with the white and black sesame mixture.
6. Set aside while repeating the rest of the ingredients.
7. Heat oil in a pot, then deep-fry in medium heat until crisp and golden brown, drained and set aside before serving.

Yam Balls & Crispy Prawn Salad

Try making this dish from one of the cookbook which is called the "Flaky Taro and Scallop Ring" but in the end I change the entire dish and end up something like this. Because instead of using scallop I replace it with prawn and I also deep-fried the remaining prawn with coated breadcrumbs and serve with some fruit salad.

The original recipe for this yam balls are supposed to be very flaky type but mine was not. I am also not sure which steps had I miss out or do wrongly, but overall these yam balls do taste good as well.


Ingredients: (make 5 portions)
150g Yam, peeled and cut into cubes
40g Vegetable Shortening
5 Teaspoons(25ml) Boiling Water
2 Tablespoons Wheat Starch Flour
1/4 Teaspoon Salt,
1/4 Teaspoon Sugar
1/4 Teaspoon Five Spice Powder
5 Medium Prawn, shelled & devein

Methods:
1. Steam yam for about 15 - 20 minutes until tender, use a fork to mash up the yam then set aside.
2. Put the flour and boiling water in a small bowl and stir till combined.
3. Add the flour paste into the yam paste together with shortening, salt, sugar and five spice powder.
4. Knead into a smooth paste then divide the paste into 5 portion, wrap 1 prawn each and shape into round balls.
5. Heat oil and deep-fry until yam balls are crisp and golden brown, drain well.

Fruit Salad Ingredients:
1 Avocado, diced
1 Tomato, deseeds and diced
1 Apple, peeled, cored and dice
1 Tablespoon Salad Dressing

Methods:
1. Mix all the above ingredients together and stir till combined then served.

Breadcrumbs Prawns Ingredients:
6 - 8 Prawns, shelled & devein
3 Tablespoons Dried Breadcrumbs
1 Tablespoon Cornstarch
Some Beaten Egg

Methods:
1. Coat the prawn with some cornstarch then dip in beaten egg and coat with breadcrumb.
2. Deep-fry it in medium hot oil until crisp and golden brown, drain and serve.

Rice With Durian

Since young I had this habit of eating Durian with warm white rice. For some of you, you might share the same interest as me while for other you might think... Er.... "Durian and White"! Actually, it really taste great to eat durian with rice, especially when you had those top grade can creamy durian. Do give it a try if you happen to have rice and durian at the same time..... It taste as great as the Thai "Durian with Glutinous Rice" dessert.....