Choon Pniah ( Nyonya Egg Spring Roll ) 娘惹春餅

Thinking to join Alan Travelling Foodies's MFF Penang event, but I have cooked few Penang foods before like Penang Assam Laksa , Penang prawn noodles (a very old recipe, will re-port if I cook this again) and Ju Hu Char ( never post this before), so I don't want to sharing the same recipe..
I went through the old Flavours food magazines and I found this Choon Pniah (Egg Spring roll) recipe shared by Theresa Goh. The earlier yummy crab laksa recipe is from her too. She is come from a Peranakan family in Penang. I like all recipes shared by her, going to try out more her recipes in the future.

 

The filling is similar like the normal spring roll which use yambean

But the homemade egg spring roll make this spring roll special, unlike using the store-bought spring roll wrapper, very crispy like eating biscuit. This homemade spring roll has slight chewy texture and has slight egg aroma.



 

Wrapping Choon Pniah

 

We also like this special homemade Worcestershire dipping sauce. It taste sweet, sour, salty with spices aroma, yum!

 

I found to enjoy with daun Kadok also taste nice..

 

In this hot and heavy haze day, we enjoyed this Choon Pniah with a bowl of mung beans and barley dessert soup, simply perfect!

 

Original recipe required to place cooked crab meat on top of filling before wrap the spring roll, since I couldn't get crab meat, so I replaced with fresh prawn meat.

Choon Pniah ( Nyonya Egg Spring Roll ) 娘惹春餅

(Recipe source: adapted from Flavours Food magazine, recipe by Theresa Goh, with minor changes)
*makes 9 spring rolls, with some leftover filling

Filling

125g chicken, diced (mix with 1/2tsp cornstartch)
100g fresh prawns, diced
2 cloves garlic, chopped
1 onion, chopped
30g carrot, shredded
400g yambean (sengkuang), shredded
2 soaked Chinese black mushroom, shredded
1/2tbsp soy sauce, or to taste
1/2tbsp sugar
1tsp salt or to taste
Pepper to taste
Cooking oil
water
dark caramel soy sauce for colouring,optional

Method

1. Heat oil in a work, fry garlic and onions till aroma but not browned.
2. Add in chicken and prawns, fry until aromatic.
3. Add in carrot, yambean and mushroom, fry for 1min before adding water. Allow to cook until yambean is translucent and dry, about 15mins. Set aside to cool.

Homemade Worcestershire Sauce

 2 cloves

1 pc small cinnamon
½ star anise
3tbsp water
1tbsp dark soy sauce
1tsp light soy sauce
1tsp mustard ( I use dijon mustard)
1 and 1/2tbsp white vinegar
1 and 1/2tbsp caster sugar
1/4tsp salt or to taste

Method

1. Mix all ingredients in a small saucepan, bring the sauce to boil and lower the heat, simmer uncovered till sauce turned thick, took about 10mins.

Wrapper

150g plain flour

1 tbsp corn flour
1 egg
1/4tp salt
300g water

Method

1. Combine the flour and cornflour in a mixing bowl. Make a well in the centre and add in the egg, salt and water, mix well.
2. Lightly grease a 7” non-stick pan over low medium heat. Place a scoop of the batter onto the centre of the pan and swirl to coat the pan to make a thin crepe.If batter is too thick, add water to thin it down.
3. The crepe is done when the sides start to curd. Remove from pan and make another crepe. Stack crepes on a bamboo basket.

To assemble and fry-place some filling on a crepe and roll up to enclose the filling completely (seal with glue (1tbsp plain flour + 1 1/2tbsp water). Heat enough oil in a wok for deep frying. Slip in the rolls, several at a time, and deep fry over a medium flame until golden and crisp. Drain on paper towels.

To serve – Cut spring roll into 3 segments, serve with cut chillies and homemade Worcestershire sauce.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Crab Laksa 蟹肉叻沙

 

I have to quickly share this crab laksa with you because this laksa is soooooo delicious..

This laksa now beat all other types of laksa, assam laksa, curry laksa, prawn noodles & etc..The other day my sister asked me whether I want some fresh flower crabs (Sure I want !!) but she only can bring over to me at night. I have been wanting to buy fresh crabs to make this Crab Laksa that I have missed it for too long (the first time I tried was few years back before I start blogging). It is so hard to get fresh crabs near my place. The same night I received the crabs, I proceed to steam it for 15mins and remove the crab meat the same night, and was so anxiously looking to cook this laksa the next day for lunch.. 





 

 

One word to describe this Crab Laksa - 鲜 (fresh)

 

This crab laksa is similar to Assam laksa but the stock of this crab laksa is made from crab and prawn meat.  But they have same garnish ingredients like ginger flower, prawn paste, onion, mint leaves, and etc

 

I made few changes to the original recipe, such as I add chicken stock and crab stock but not entirely use coconut milk as per original recipe as I feel it will be too creamy. And I did not cook the laksa stock too sour like Assam laksa because I afraid it will over take the freshness from crab..

 

Try to use fresh crab to cook this laksa, it makes the soup so tasty and fresh..

Crab Laksa蟹肉叻沙
(recipe source: adapted from Flavours foods magazine, recipe by Theresa Goh, with minor changes)
*serves 4-5pax

 For the laksa stock

Spice paste
10 dried chillies, soaked in hot water
40g fresh red chillies
40g shallots
15g garlic
5g galangal (lengkuas or blue ginger)
5g shrimp paste (belacan)
2 candlenuts (buah keras)
1 lemongrass

40g coriander powder

1/4tsp pepper
30g dried prawns, soak for 10mins and finely pounded
100g fresh prawns, mince finely
100g cooked crab meat (best to use fresh crabs)
2pcs tamarind peel (asam keeping)
500ml chicken stock
1 cup coconut milk
1/2cup crab stock (after steamed the crabs, retain the stock)
Cooking oil
Salt, sugar and fish sauce to taste

 Method

1. Pour or blend the spice paste ingredients to a smooth paste, adding just enough water to work the blades.
2. Heat the oil in a wok and fry the spice paste till aroma.
3. Add in coriander powder and pepper, continue to fry for 8mins over low medium heat. Stir all the time as to prevent paste getting burnt.
4. Add the dried prawns and continue frying for about 2-3mins. Add the minced prawns, crab meat, tamarind peel, fry for 1 min.
5. Add in chicken stock, coconut milk and crab stock, cook over medium to low flame to avoid curdling the coconut milk. Bring to boil, reduce the heat and simmer for at least 15mins.
6. Season to taste with salt, sugar and fish sauce. If you prefer the taste to be more sour, add in tamarind water to the stock. If the gravy is too thick, add in warm water when necessary.

 

500g fresh laksa noodles, blanched in hot water and drained

For the garnish ingredients

Prawn paste (Hei Kor)

Green Lettuce (Shan Choy), shredded
100g cooked crab meat
1 Japanese cucumber, cored and cut into thin strips
½ pineapple, cored and cut into thin strips
1 onion, thinly sliced
1 ginger flower (bunga kantan), finely sliced
A small bunch of mint leaves
1 red chili, thinly sliced
5 calamansi (kasturi ) limes, halved

To assemble, put some noodles in a bowl. Ladle the hot laksa stock over and drizzle some prawn paste on it. Top with all the garnish ingredients, as desired. Squeeze the calamansi lime juice over the laksa, if using. Add some cut bird’s eye chiliies if you like it extra hot !