Ngoh hiang .. minced meat, water chestnuts, 5-spice powder, coriander .. and this time, I added yam. And I did not want to use the beancurd skin because it is quite oily. So, I used up the Vietnamese rice paper that had been sitting in my fridge for ages. The meat mixture still taste good but the rice paper folding is a bit thick because it is difficult to cut the round wet piece without breaking it further. Pan fried. The skin is funny looking? It's Viet rice paper.
I plant edible plants in my balcony. I love to cook with some of these plants. Just a few items - ginger, mint, Okinawa spinach, di huang miao .. The day is not yet here when I can harvest lots of vegetables from this little balcony. Maybe one day. Meanwhile, here is my little journey of recipe try outs. To remind myself.