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| 1/2 kg of fish "Ikan Tenggiri" - RM17 per kg. |
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| De-bone the fish and scoop out the flesh with spoon. |
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| Fish paste. |
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| 1 packet of Water chestnuts at RM3. |
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| Water chestnuts - peeled. |
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| Water chestnuts - chopped. |
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| 1/2 kg of minced pork at RM17 per kg. |
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| 2 big onions - chopped. |
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| 1/2 carrot - chopped. |
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| Dump everything into a big mixing bowl together with 5 spices, salt, a little bit of sugar, three eggs, Sarawak pepper and mix them all thoroughly. |
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| This is the beancurd sheet - 1 packet costs RM1.50. Open the beancurd sheet and wipe it with a clean damp cloth to get rid of excess saltiness. Then cut it to your required length and width. Trim off the edges if it is broken or crumbled up. |
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| Put the mixture in a row along the edge. |
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| Row the beancurd sheet to cover the mixture and at the same time, fold the edges in. Once you have covered the mixture, cut the beancurd sheet. |
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| Ta-da...... the finished product. |
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| I made 8 rolls but these are unusually long meat rolls. |
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| Steam them in a kuali for 20-30 minutes and they are ready for eating. |
Enjoy!!! Have fun making them!
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