A Time To Share

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Sunday, 5 March 2017


Sar Kok Liew or Yambean Fritters 
is a very much loved hawker treat in Ipoh
hence the name
Ipoh Sar Kok Liew

Earlier it was served with a bowl of hot soupy noodle,
but now many prefer to eat it on its own
because it is crispy and flavourful.

Sonia aka Nasi Lemak Lover has this recipe to share with us.

Ipoh Sar Kok Liew
600g yambean or jicama, cut into small cubes
200g fish paste, store bought
1 Tbsp fried shallots crisps
1.5 tsp salt
1 Tbsp sugar
1/2 tsp 5-spice powder
1/4 tsp pepper

90g plain flour, to adjust stickiness
1 beancurd sheet, foo pei, cut into 2 pieces A4 size
2 tsp plain flour+3 tsp water, mixed to used as glue
oil for deep frying

1. combine all ingredients in the filling, mix well
2. add plain flour slowly to bind the filling ingredients, may not use up all the flour,
    depending on the wetness of the yambean. Refer to the photo on top
3. pour 1/2 the filling onto one side of the A4 size beancurd skin
4. roll up tightly as you would a swiss roll, press the filling firmly together
5. seal the edges with 'glue'
6. leave on a greased steaming pan
7. steam on High heat for 20min
8. Leave to cool & allow the beancurd skin to dry in fridge for easy handling
9. slice rolls 1/2" thick & deep fry until golden brown
10. serve warm with chili sauce

Ipoh Sar Kok Liew after steaming

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