somewhereintime

1# zuesel

The recipes looks good, but I would peel the sausage and mix the raw meat with
lotus root, it would make the patties juicier . Just a personal thought

somewhereintime

Or you can use a grinder to shred the lotus roots instead of using a food processor.
That's how my mom did it before. I haven't even try making one. May be I should.
布小熊 發表於 2009-10-6 11:27

Grinder? It takes more time to clean than  to grind.
Wound be easier to grate on a good stainless steel grater, mix in sausage meat, since the lapchong is cured meat, they do not
get contaminated as much as fresh pork, they do not require refrigeration. So the prep time is relatively quick, 10-15 min. and you
can cook the patties in electric skillet or Foreman Grill, cleaning is a breeze.

somewhereintime

I own a restaurant but I am not the one does all the cooking.  

I do learn one or two dishes from the cook.  I do not know if anyone is interested to cook Malaysian food...
myversa 發表於 2009-10-6 12:19

I like Malaysian/Singaporean food, unfortunately coconut milk is so fattening

somewhereintime

22# 布小熊
Tropika's food really sucks, once I ordered assorted satay
, they were deepfried, really greasy

somewhereintime

我之前做過類似的, 就是把薯仔切粒混埋o的碎豬肉 ( 已經加左調味料),  諗住煎肉餅~~ 賣相同你既 Lotus root patties 差不多, 但係唔知點解一放落個 pan 度煎就全部散晒, 究竟點樣先令佢地痴埋一齊呢? ...
Purpleheart 發表於 2009-10-7 00:12

What you cooked before is Hash, since the potato is already cooked, there is no starch to hold all the ingredients together.
If you undercook the potatoes a little and grate them then they would work better---Swiss Rosti potato.
On the other hand, raw lotusroot has a lot of starch so it provide a  lot of binding property. However, need to work quick because
the grated  lotusroot would get oxidized and look unpleasant

somewhereintime

30# myversa

The original owner of the Pacific Plaza Malaysian Foods has since moved to somewhere in Coquitlam,
the current operator is not doing so well in term of business, and the shop has been for sale for
2 years now but no interested buyer. I have never had luck for decent Penang Assam Laksa in Vancouver,
the fish is not suitable to make the soup maybe.
Oops, too far from the original top, let's start a new thread on Malaysian food, instead of fighting.