Nori Meat Rolls


Source : IG @andjani_cen
Recipe : Yum Yum Magazine no. 76 with modification

Ingredients A
1/2 piece tofu skin, divided into 4 pieces
3-4 Nori sheet
6-8 Crab stick / small sausages
1 carrot, cut into 6 strips, blenched

Ingredients B : Ready-bought Fish paste
(if you want to make DIY fish paste see below **)

Ingredients C : Chicken Meat 
250 gr Chicken mince
White pepper
2 stalks spring onion, chopped

ASSEMBLY METHOD :
1. Line a piece of tofu skin on working surface
2. Spread all over the tofu skin with fish & chicken meat filling.
3. Place 1 pc Nori sheet on top
4. Spread all over nori with filling again
5. Arrange carrot and crab sticks on top filling
6. Roll-up
7. Heat up the steamer
8. Steam the nori meat roll for 15 mins in high heat. Let it cool.
9. Heat up oil for deep-frying, deep-fry nori meat rolls until golden brown. Dish and drain.
10. Cut into pieces and serve while hot with chilli sauce.


Ingredients BDIY Fish Paste ** (OPTIONAL)
500-600 gr fish meat (from 1 kg fresh Tenggiri fish) **
5-6gr / 1 tsp Salt
1 Egg White
10 gr/ 2 tsp corn flour/starch
5-6 pcs ice cube or 5-6 tbsp ice water
Pinch of white pepper
Sesame oil (optional)
  
DIY Fish paste method (see below video)
- Prepare fresh fish, deboned fish meat
- Use a tablespoon to scoop out all the fish meat from fish (make sure no bone left).
- Mixed the fish meat ( you could use hand, chopstick or food processor to do this), add salt and 1-2 ice cube or 1-2 tbsp ice water in the fish meat, keep stirring, mix well. Add more ice cube or ice water again, keep stirring become smoother.
- Add egg white, as you stir, add corn flour & pepper, keep stirring, you will see the fish paste become smoother and become glossier. Set aside.

video

Video credit to @andjani_cen

Notes :
- ** Not compulsory to use Tenggiri fish. 1 Kg Tenggiri fish, after deboned and scoped will yield approx.. 500-600gr fish meat.
- When about wrapping, please allow the tofu skin have bigger sheet than Nori sheet, so it will secure the roll while steaming..
-  If you are using DIY fish paste, you may add additional ingredients to your chicken meat as follows: 2,5gr (1/2 tsp ) Salt, 15gr ( 1/2 ) Egg-white, 5 gr (1 tsp ) corn flour /starch
- This steamed Nori Meat Rolls can be kept in the freezer for later use.


Chocolate Swissroll


My favourite chocolate swissroll, made this quite few times, you may check here and here

Ingredients:
70 gr Boiling water
25 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

4 Egg whites
50 gr Sugar

Filling: your favourite buttercream or whipping cream

Decoration: Chocolate Rice

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with your favourite filling, roll it with the help of the greased paper.
- Refrigerate it for a while to set, before spread the butter cream on top swiss roll.
- Sprinkle the chocolate Rice
- Refrigerate it before slicing the cake