Fillings
Pork Belly, 100 gms, chopped into small chunks
Char Siew, 100 gms, chopped into small chunks
Canned Green beans, 1 small tin
Prawns, 150 gms shelled, and cut into chunks
Garlic, 5 pcs, chopped finely
Sugar, 1 table spoon
Salt, 1 teaspoon or to taste
Oyster Sauce, 2 table spoon
Corn flour, 2 table spoon, mixed with water
Put vegetable oil into wok and sautéed garlic until fragrant. Add pork belly and char siew. Fry until the meat is cooked then add prawns. Add the rest of the ingredients and thicken it with the corn flour mixture. Yam
Pastry
Yam, 600 gms
Tang Mein Fun, 100 gms (wheat starch)
Shortening, 180gms
Five Spice Powder, ½ teaspoon
Sugar, 20 gms
Boiling Water, ¾ bowl
Steam yam until soft, mashed it and put aside. Pour boiling water into the wheat starch and mix well. Add the yam, five spice powder and sugar. Add shortening and mix well. Pastry must not be too soft or watery. Let the pastry cool down and put in fridge for 30 minutes. Take some pastry, roll into a ball, flatten and put in the filling. Seal the pastry with your fingers to make it into and oval Wu Kok shape. Fry the wu kok in hot oil for around 3 minutes until it turns golden brown.
Pork Belly, 100 gms, chopped into small chunks
Char Siew, 100 gms, chopped into small chunks
Canned Green beans, 1 small tin
Prawns, 150 gms shelled, and cut into chunks
Garlic, 5 pcs, chopped finely
Sugar, 1 table spoon
Salt, 1 teaspoon or to taste
Oyster Sauce, 2 table spoon
Corn flour, 2 table spoon, mixed with water
Put vegetable oil into wok and sautéed garlic until fragrant. Add pork belly and char siew. Fry until the meat is cooked then add prawns. Add the rest of the ingredients and thicken it with the corn flour mixture. Yam
Pastry
Yam, 600 gms
Tang Mein Fun, 100 gms (wheat starch)
Shortening, 180gms
Five Spice Powder, ½ teaspoon
Sugar, 20 gms
Boiling Water, ¾ bowl
Steam yam until soft, mashed it and put aside. Pour boiling water into the wheat starch and mix well. Add the yam, five spice powder and sugar. Add shortening and mix well. Pastry must not be too soft or watery. Let the pastry cool down and put in fridge for 30 minutes. Take some pastry, roll into a ball, flatten and put in the filling. Seal the pastry with your fingers to make it into and oval Wu Kok shape. Fry the wu kok in hot oil for around 3 minutes until it turns golden brown.
