Mixed vegetables wrapped in beancurd skin

In Chinese, it is called "lap Cheong" but it is usually with meat added.  For me, I rediscovered it in a different way as eating too much meat may not be as good to our body as to eating more vegetables.

Here, I cut different types of vegetables like:
long beans, colocasia, reddish, bamboo shoots and young corns
mixed with  a small cup of wheat starch flour

2 tablespoons' full of rice powder,
a few pinches of salt,
sprinkled some  pepper powder (home made white pepper berries.)

After mixing well, I wrap up the stuff with the beancurd skin which were properly cut in length and width.
Pour the cooking oil into the wok (Queen wok from Amway) and boil the cooking oil using low medium fire.           
Put in the wrapped stuff and fried till golden brown.
Take the fried "lap cheong" on the tray at the side of the wok to drain the cooking oil out.
Later, put to serve cut them  using the cooking scissors (Amway)
and serve with Thai chilli sauce or any chilli sauce that is deem fit.

Yummy.. for tonight's dinner.  Till then...


*** The taste is wonderful as the baby corn gives out sweety taste!




***  Other utensils used.