Korean rice rolls, a healthier option for dinner!
- SERVES: About 4 person
- PREP: about 1 Hour
- Toasted Seaweed (4 sheets)
- Korean rice
- Japanese Cucumber
- Pickled radish
- 3 eggs
- Beef Sausage (2 pcs)
- sesame oil
- garlic (1 pc)
- ground white pepper
- vegetable oil
- After rice is cooked and almost cooled, mix well with sesame oil and a pinch of salt.
- Stir fry sliced carrots lightly with a dash of salt, chopped garlic & ground white pepper.
- Whisk eggs until evenly yellow and fry into flat omelette with a little vegetable oil.
- Cut the omelette into long strips.
- Slice 2 sausages into 2 by the length and lightly fry sausages.
- Chop Japanese cucumber and pickled radish into long slices.
- Carefully wash the spinach and put into a pot of boiling water with half a teaspoon of salt. Boil for 30 seconds to 1 min.
- Using a bamboo sushi roller lay the dried seaweed shiny side down.
- Spread rice evenly onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess). Take extra care not to moisten your fingers too much as it will cause the seaweed to be soggy.
- Lay the ingredients down around 1/2 of the way up from the bottom of the seaweed.
- Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
- As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
- Add a few pieces of rice along the top of the seaweed seam to hold the roll together.
- Set aside and continue with other seaweed sheets.
- Cut each roll into 7 – 8 pieces.
Mee Tai Mak is a type of white noodle made of rice flour. It is somewhat thicker in circumference from spaghetti and shorter in length. Both ends are tapered and the texture is smoother than spaghetti. It is quite commonly found in Singapore. They can be cooked in soup or stir fried. In any way, it tastes great!
Mee Tai Mak ( 老鼠粉)Soup Recipe
- SERVES: 4
- PREP: 30 mins
- COOK: 1 hour
- Fish balls (1 packet)
- Fish cakes (1 packet)
- Chicken balls (optional)
- Fish paste wanton (optional)
- Bean sprout (enough for 4 servings)
- Chicken stock 1 cube
- Light sauce
- 2.5 litres water
- 4 servings of mee tai mak (1/2 a packet)
- Red chilli padi (optional for taste)
- fried onions (for garnish and add according to preference)
- Wash the fish balls and fish cakes. Slice the fish cakes into bite sizes.
- Wash the bean sprouts and remove the head and roots.
- Cut red chilli and add light sauce into a saucer.
- Put the bean sprouts in a pot of water and bring to boil; remove the bean sprouts and set aside.
- Using the same pot of water, put the Mee Tai Mak in the water and boil for about 10mins, then drain off. Set aside the Mee Tai Mak.
- To cook the soup, boil a new pot of water adding a cube of chicken stock. Put the fish balls & sliced fishcakes into the pot of boiling water and continue to boil for about 10 mins. (if you have other optional ingredients, put it in together also to boil.) Season to taste with a few sprinkle of salt and a teaspoon of light soy sauce.
- Divide cooked mee tai mak & bean sprouts into 4 serving bowls.
- Serve the soup over the 4 bowls of mee tai mak along with the ingredients in the soup.
- Garnish with fried onions in accordance to individual preference.
- Red chilli with light sauce could be added into the soup or act as a dip sauce for the ingredients according to individual preference.
Mummy’s home cooked Mee Tai Mak