Tuesday, September 23, 2014

Spring Rolls

YIN CHIEH (whom we all have affectionately called Aunty KK) sat down at the table during a late lunch and started making her famous spring rolls. I knew they were the best and watching her expertly make one after another with love and care, I realise why she has always sent some out as entrees.
   The skin is the Kulit Popiah from KG Pastry, made in Malaysia. The filling is a mixture of finely julienned cabbage, dried Chinese mushroom, carrot and chopped parsley stalks. With the basic salt and pepper seasoning and drizzled with oil this slaw mix does not have any garlic or onion, a Buddhist practice.
   The spring roll parcel is sealed with a liquid mix of flour. Yin Chieh makes around 80 spring rolls every 2 days. That’s a lot of hand-made spring rolls  but it’s easy to see know popular they are as entrees. There’s nothing more delicious than having freshly made spring rolls, with a sweet chilli dipping sauce.
   Start every meal at KK Malaysian with Spring Rolls. No better way!
KK Malaysian
463 Manukau Road
09 630 3555

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