Tuesday, April 20, 2010

Yoba roll (chả lụa chay)


This is served in place of pork roll (cha lua chay).

Makes two rolls

1 pound frozen yoba (bean curd sheet, available at frozen section of Asian super market)


1 tablespoon salt
1 tablespoon sugar (I use maple syrup)
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon pepper corns
4 10x10 inch banana leaf

1. Wash yoba 3 times with hot water, use a cheese cloth to line a colander, put yoba in the colander, sprinkle salt over it, mix well, let it sit for 20 minutes.
2. Hold the end of the cheese cloth together to make a money bag with yoba inside, squeeze well to extract excess water from yoba.
3. Put yoba to a big bowl, run a knife though it a few times to roughly cut the yoba into smaller pieces. Add sugar, soy sauce, oil, pepper corns, mix well.
4. Divide yoba into 2 portions, put each portion into a plastic bag, tie with string or 4 rubber bands to make a roll (or stuff each portion well into a can with 2 ends opened to shape like a roll). Refigerate for at least 1 hour.
5. Remove yoba from the plastic bag or can, wrap it with 2 layers of banana leaf, tie well with a cotton string.
6. Steam in high heat for at least 45 minutes.

4 comments:

  1. Recently got a recipe using yoba. Each Sheet was about 2 feet by 2 feet in area. In making a vegetable roll, should I cut the sheets into more manageable widths? This is new to me and my wife and we would welcome any info.

    ReplyDelete
    Replies
    1. Yes, cut them into any size you want. I would cut them into spring roll skin size to make a vegetable roll.

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  2. Hi, I tried it, but after I steam it for 1 hour, but it came out still in small pieces. They don't stick together or don't seem smooth at all. It looks like small pieces of beancurds stick together. What did I do wrong?

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    Replies
    1. It seemed like you didn't tie it tightly enough. Make sure that you use frozen yoba, for dry one, you need to boil until soft. It is much better to use frozen kind.

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