Friday, June 26, 2009

Crab Meat and Minced Pork Wrapped with Pig’s Caul Linings (Chee Mong Yaw) Recipe


Whole bunch of Chee Mong Yaw.......................This is how the net looks like!
Fillings for the Chee Mong Yaw Rolls.............................All wrapped up!
This is how it looks like after deep frying!

Pig’s caul linings (in Cantonese, Chee Mong Yaw) are lacy white membranes that lined the pig’s stomach. This membrane is thin and transparent, with white fibre like net, is very ideal wrapper for spiced minced meat with crab meat. Normally, the Chee Mong Yaw (caul linings) have to be pre ordered from the butcher but one weekend I happened to chance upon it being sold by a pork seller in the Kepong wet market. I got the whole bucket full for only RM2, more than enough for me to use to wrap my mixed spiced minced meat and crab meat. I first saw this membrane was used for cooking when I visited my classmate in Lenggong, Perak more than 20 years ago. As far as I can remember, her mom makes the best spiced crabmeat rolls using Chee Mong Yaw as a wrapper. Well, I don’t have the actual recipe, but this is my modified version.

Ingredients Chee Mong Yaw (caul linings), 20 pcs, washed and cleaned

Fillings
Crabmeat, 1 can
Pork, 600gms, minced
Five Spice Powder, 1 table spoon
Salt to taste
Sugar, 1 table spoon
Corn flour, 2 table spoons
Water Chestnut, 5 pcs, skinned and cut into small pieces
Cilantro or Chinese Coriander, 1 stalk, chopped into small pieces
Pepper, ½ teaspoon
Onions, 3 pcs, chopped finely
Carrots, 1 pc, chopped finely

Mixed all the ingredients for fillings well. Scoop some fillings onto the Chee Mong Yau and wrap it up just like wrapping five spices meat rolls. Deep fry the Chew Mong Yaw rolls in vegetable oil until golden brown. Cut into bite sizes and serve. Best eaten with white rice.
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9 comments:

Kikey Loo said...

it look yummy though..

suituapui said...

I've seen this on AFC...but I've never seen it in real life nor eaten it before. Maybe I have but I didn't know that was it. So far, we make "ngor hiang" using tofu skin - is that what people call "lo bak" there?

ladyviral said...

Are you a chef or something? You seem to always cook alot of good food.. :D

Pete said...

Kikey : Before frying, it doesn't look nice, but I like the web patterns!

STP : Ya, the one that are wrapped with beancurd skins are called lobak here!

Ladyviral : No larr, I am not a chef, just love food and cooking. Sometimes simply 'hentam' my recipe also. LOL!

ladyviral said...

haha "hentam" but seems like you doing good at "hentam-ing" your recipe :P.

cleffairy said...

i mistook the wrapping for roti canai that's koyak d!

Pete said...

Ladyviral : Sometime got it right, sometime recipe out....my wifey kepala pusing with me!

Cleff : Ha ha, roti jala.....maybe! LOL!

Baby said...

i tot u vegetarian?

Ann said...

This is the one my sis -n law used. She says makes the best NGO HSIANG.

She says after deep frying all the fat is gone so you don't have to worry about it being fat.

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