Back Bacon Plain Rice Wrap (火腿白饭卷)
Ingredients 1. Bean skin - 2 pcs(30cm by 15cm) 2. Back Bacon - 4 pcs 3. Plain rice - approx. 1.5bowl 4. Korean pepper paste - 2 tsp 5. Roasted sesame dressing - for garnish
Preparation 1. Use a clean wet cloth to wipe both sides of the bean skin to remove the salt content on the surface. This process will at the same time soften the skin for easier wrapping.
The Dish 1. Place 2 pcs of back bacon flat onto the bean skim with a bit of overlapping.
2. Spread 1 tsp of korean pepper sauce onto the bacon (optional step. Do not do this step if you have kids that dont take chilli)
3. With the use of disposable gloves, grab some cooked rice (compress it a little so that it will not fall apart easily) and place along the length of the bean skin. (Refer to pic) You can also choose to spread it over the bacon and roll it up.
4. Roll it up 1 round along the length and fold inthe 2 sides along the breath in order to seal up the side. Thereafter, continue to roll it till the end. With the use of some egg white, apply it along the length to do the sealing.
5. Once done, steam the rolls for 5mins and allow it to cool down. As i was in a rush, i immediately send it into freezer for 8mins and bring it out.
6. Heat up a non stick pan and pan fried all sides until golden brown.
7. Cut it into bite size and place it onto serving dish. Garnish the dish with some roasted sesame dressing onto the roll as it will give the rolls extra fragrance.
Happy cooking and Bon Appetit!
