12956 Serves 12 Wed Aug 06 08:13:49 -0700 2008 Tue Feb 03 11:02:41 -0800 2009 Licensed http://www.chow.com/recipes/12956 Tue, 03 Feb 2009 19:02:41 GMT Bean curd sheets (pucuk) are made from the crusty thin skin that rises to the surface when tofu is made. They are sold in Asian markets. The sheets are often brittle when purchased, but they soften and become pliable when a damp towel is placed on them. Other fillings may be substituted for this pork filling. Experiment with bean curd sheets as an attractive and nutritious wrapper in other recipes.

]]>

For the dipping sauce combine all of the sauce ingredients and mix well. Reserve at room temperature or refrigerate for later use. (The dipping sauce can be made 1 day in advance.)

Combine the pork, shallots, water chestnuts, pepper, sugar, sambal oelek, kecap asin, hoisin sauce, and rice flour. Mix thoroughly. Roll this mixture into six 8-inch [20-cm] cylinders about ¾ inch [2 cm] thick.

Soften the bean curd sheets by placing them between 2 damp towels for 10 minutes. When softened place a sheet on top of another damp towel.

Place one of the pork rolls on top of a softened bean curd sheet and roll up inside the sheet. If it breaks, just continue rolling, as there will be several layers of sheet enclosing the pork. Fold over the ends and press firmly to seal with a few dabs of water.

Place the rolls in a wide Chinese-style duck steamer and steam 10 minutes. (The rolls may be made in advance to this stage, wrapped in plastic film, and stored, refrigerated, overnight.)

Heat the vegetable oil in a large wok or wide skillet and fry the rolls at 365°F [185°C] until golden brown. Drain on paper towels.

Slice each roll diagonally into 12 pieces. Serve 6 pieces per person. Drizzle some sauce over the rolls and top with the diced cucumber and fried tofu garnish.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 red chiles, minced

]]> 3 garlic cloves, minced

]]> 3 tablespoons [45 mL] sweet chile garlic sauce

]]> 2 tablespoons [30 mL] kecap manis (see page 575)

]]> 1 tablespoon [15 mL] rice wine

]]> 1 pound [450 g] lean ground pork

]]> 4 shallots, diced

]]> 6 freshwater chestnuts, coarsely chopped (use jicama if unavailable)

]]> ½ teaspoon [3 mL] black pepper

]]> 1½ tablespoons [25 mL] sugar

]]> 2 teaspoons [10 mL] sambal oelek (chile paste)

]]> 1 tablespoon [15 mL] kecap asin (dark soy sauce)

]]> 1 teaspoon [5 mL] hoisin sauce (kecap tauco)

]]> ½ cup [120 mL] glutinous rice flour

]]> Bean curd sheets, softened, cut into six 10 × 15-inch [25 × 38-cm] pieces

]]> About 2 cups [480 mL] vegetable oil

]]> 2 cucumbers, peeled, seeded, and chopped, for garnish

]]> One 6-ounce [180-g] block firm tofu, drained (under pressure), cut into ½-inch [1-cm] dice, tossed in rice flour and then fried, for garnish

]]>