ingredients
Roulade ingredients
- 200 gramminced chicken
- 200 gramground shrimp
- 2 pcsegg
- 1 pcsegg white
- 200 gramcarrot(peeled)
- 200 gramcauliflower(cut into half flower)
- 1 pcsonion
- 50 gramgreen peas(canned or boiled)
- 20 gramscallion(thinly sliced)
- 20 gramcelery leaves(thinly sliced)
- 1 tbspsalt
- 0.5 tbsppepper
- 1 tbspmushroom stock
- 1 tbspsesame oil
- 1 tbspfish sauce
- 1 tbspoyster sauce
- 1 tbspcooking wine
- 100 gramstarch
- 2 sheets ofaluminium foil(30x30 cm for wrapping)
Roulade skin ingredients
- 1 pcseggs
- 50 ccwater
- 1 tbspstarch
- 0.5 tbspsalt
- 0.5 tbsppepper
- 0.5 tbspmushroom stock
Soup ingredients
- 1 wholechicken bone(can also use chicken stock)
- 5000 ccwater
- 3 tbspsalt
- 1 tbsppepper
- 2 tbspmushroom stock
instructions
Make the roulade skin
- Mix all the roulade skin ingredients into a bowl and mix it well. After that let it rest for around 5 minutes.
- Prepare a pan, add 100 cc of cooking oil and turn on the heat for 1 minute with med heat.
- Take 1 ladle of batter and pour it onto the pan (round shape). Wait until it cooks through and take it out. Repeat until the batter is out.
Preparing the roulade
- Mix the ground chicken, ground prawns, 2 eggs, white egg, starch, salt, pepper, mushroom stock, sesame oil, fish sauce, cooking wine and oyster sauce into a bowl. Mix it thoroughly until it becomes dough-like.
- Prepare a pan and put in a bit of cooking oil. Heat the pan and take one tsp of the batter. Fry the batter until it is cooked. Taste it, if it is good move to the next step. Otherwise add salt, pepper and mushroom stock accordingly to match it with your taste of preferences to the mixture.
Making the roulade
- Take 1 roulade skin, fill the skin with 2 ladles (200 grams for each ladle) of the roulade mixture.and spread it evenly.
- Roll the roulade into a round shape. Take one sheet of aluminium foil to wrap the roulade. Twist the beginning and the end of the roll tightly so that air won’t go in or out and the shape will not be broken. Repeat until roulade skin and mixture ran out.
- Steam the wrapped roulade as it is for an hour to let it cook thoroughly.
- After an hour, take it out and let it rest for 15 minutes. Open the wrap and cut the roulade to your preferences (we cut it to 8 pieces).
Making the soup
- Add the 5000 cc of water in a big pot. Add the whole chicken bones, 3 tbsp of salt, 1 tbsp of pepper and 2 tbsp of mushroom stock. Let it boils.
- After the water boils, remove the chicken bones.
- Add the carrots to the soup and cook it for 15 minutes. After that insert cauliflower, green peas, onions, scallions, and celery leaves and turn off the heat. let it simmer for 1-2 minutes, it will cook with the remaining heat.
Serving
- Add the cut roulade into a bowl and pour over the soup, delicious roulade soup is ready to be served.
soup/stew
lunch
halal
delicious
home cook
meat
veggies