Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.
Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating. Luckily we had a lot of helping hands that day.
We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.
The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.
- 1 pound onion, thinly sliced
- 3 eggs, lightly beaten
- 2 to 3 dried shiitake mushroom (soak in water to reconstitute)
- 2 garlic cloves, minced
- bonito flakes for garnishing
- 1 teaspoon sesame oil
- 1 teaspoon mushroom seasoning granule (optional)
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon sugar
- salt to taste
Makes 5 servings as side dish