Ingredients 1 medium-sized daikon/radish - cut into cubes
600g pork belly - cut into cubes few slices ginger 2 cloves garlic
3 stalks of spring onion 1/3 cup sake 1/3 cup soy sauce 3 tbsp mirin white pepper
1 cup water 1 tbsp oil
Ingredients spring roll wrapper - cut into rectangular pieces 3 cups shredded cabbage 1/3 cup minced meat 1 carrot - peeled and shredded 1 dried green bean thread - soaked and drained chopped garlic chopped shallot 1 tbsp fish sauce 1 tbsp oyster sauce pinch of pepper pinch of salt vegetable oil water
Heat up oil in frying pan. Fry shallot and garlic till aromatic, add minced meat and fry for one minute. Drizzle fish sauce and do a quick mix.
Add carrot and cabbage and stir fry over high heat.
Add chicken stock or water, cover and let it cook for 10 minutes.
Add dried green bean thread and cook for another few minutes.
Transfer to a big bowl and drain any excess liquid.
Spoon one tablespoon vegetable onto the centre of a spring roll wrapper and wrap to form a small parcel.
Heat up oil in a frying pan. Fry on both sides till golden brown.
Drain excess oil and serve warm with sweet chilli sauce.
Ingredients 1 white pomfret - fins trimmed, innards removed and make 2 slits on both sides of fish someshredded ginger 1 shallot - peeled and sliced 5 cherry tomatoes - halved Seasonings 1 tsp turmeric powder sprinkle of pepper sprinkle of salt