Here is the recipe for one of my favorite yum cha (Cantonese brunch with tea and dim sum) snack.

Serves 2-3 | 15 minutes |

Ingredients:

• 6 strips of bean curd skin ( approx. 18cm x 6cm)
• 4 button mushrooms (diced)
• 2 tbsps of sweet soya sauce (or 1 tsp of brown sugar mixed with 2 tbsp soya sauce, you can add more sugar if you’d like)
• 2 tsps of Indonesian sambal (or any chilli sauce that you love)
• 3 cloves of garlic (minced)
• 1/2 shallot (minced)
• 3 stems of spring onion (minced)
• 3-4 tbsps of pure black sesame oil

Method:

• In a saucepan, heat up the oil
• Add the shallots, and stir until it turns golden and fragrant
• Mix in the garlic and the spring onion, stir it in well.
• Pour the diced mushrooms into the saucepan and sauté until the water from the mushrooms start evaporating
• Add in the sauces and mix together
• Switch off the gas, and let the mixture cool.
• In another pan, add the same amount of oil and let it heat up on low heat.
• Using a tablespoon, scoop up 1 tbsp of the mushroom mixture and place it on the 2/3 of the bean curd strip.
• Gently fold the the 1/3 of the strip over the mushroom mixture, flattening it out over the surface area of the strip.
• Fold it over again, finishing with the final third of the strip. You should be left with a rectangular shape.
• Gently place this on the frying pan, letting it crackle for 20-30 seconds before flipping it over to the other side. The bean curd sheet should look crispy with bubbles.
• Once the bean curd roll is golden brown on each side, remove from the frying pan and let it cool on a thick kitchen towel.
• Keep the rolls as is, or slice the roll into small strips before serving.
• Serve with chilli sauce or soy sauce.

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