Ingredients

1 Tbsp. flour
2 Tbsp. water
1 tsp. coarsely chopped garlic
1 tsp. coriander root (coarsely chopped)
1 tsp. whole black peppercorns
2 Tbsp. oil
2 ounce(s) taro; peeled and coarsely chopped
1 carrot (more if desired) coarsely chopped
1/2 C.(s) water chestnuts coarsely chopped
2 ounce(s) pre soaked chinese mushrooms coarsely chopped
1/2 C.(s) beansprouts; coarsely chopped
2 Tbsp. light soy sauce
1 tsp. sugar
3 large beancurd sheets
oil; for deep frying
lettuce
mint leaves

Cooking Instructions

Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool. Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool. When ready to serve, deep fry the sausages until golden brown, drain and slice into 1/4 inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with plum sauce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)