Sesame Flamingo Roll
Tired of making Enoki Beef Roll? Try this recipe with chicken and assorted vegetables. It is also rich in protein and dietary fibre which is good for your digestive system. You can also pan fry the rolls with a little vegetable oil! Don't forget the home-made white sauce! It's made from low-fat milk and has only half the fat content of full-fat milk!
Ingredients (Serve 1):
|Skinless Chicken Fillet||100 gm (about 2 1/2 taels)|
|King Trumpet Mushroom||1 piece|
|Low-fat Milk||50 ml (about 3 tablespoons)|
|Water||50 ml (about 3 tablespoons)|
|Plain Flour||3 tablespoons|
|1.||Rinse the skinless chicken fillet, celery, carrot and king trumpet mushroom. Drain and set aside.|
|2.||Cut the king trumpet mushroom into strips. Set aside.|
|3.||Stir-fry the white sesame without added oil over low heat until golden brown. Set aside.|
|4.||To make the white sauce, bring the mixture of low-fat milk, water and salt to boil. Add the plain flour slowly and stir until thickened. Set aside.|
|5.||Use the back of a cleaver to pound the chicken fillets until flat. Spread minced garlic over and place the strips of celery, carrot and king trumpet mushroom on top. Roll up and steam until well done.|
|6.||Pour the white sauce over and sprinkle with the white sesame. Serve.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Bayview Cafe Dessert Restaurant Bar