Cook's Nook: Amy Beh's appetiser recipes with minced meat

  • Food
  • Sunday, 04 Mar 2018

Stuffed Cucumber Roll. Photos: C. Jason

Minced meat is an excellent addition to many dishes. Make these creative bite-sized dishes with chicken, pork and prawns.


2 Japanese cucumbers


30g green capsicum

30g red capsicum

30g yellow capsicum

3 eggs, beaten

70g minced chicken fillet

1 tbsp oil

1 tbsp sesame oil

1 tsp coriander leaves

pea sprouts, to garnish


1 tsp chicken powder

Dash of pepper

Dash of salt

1 tsp cornstarch

To make

Slice the whole cucumber into long thin strips and soak in salted water to soften.

After 20 minutes remove the cucumber strips and wipe dry with paper kitchen towels.

Dice capsicums and add to beaten egg, then mix in all the seasoning ingredients.

Heat both oils in a wok and saute minced chicken briefly. Pour in egg mixture. Toss and fry briefly until fragrant. Dish out and leave to cool completely. Mix in coriander leaves.

Roll each slice of cucumber into a cylinder, stuff with the filling and garnish with pea sprouts.

Crispy Tofu Pok. minced meat recipes


8 pieces tofu pok, cut into half

35g shelled prawns, finely diced

125g luncheon meat

35g finely diced carrot

1 tbsp chopped coriander

1 tbsp diced red chilli

1 tbsp chopped spring onion


1 tbsp light soy sauce

¼ tsp pepper

½ tsp sesame oil

½ tsp sugar

2 tbsp cornflour

1 tbsp beaten egg

Dipping sauce (combined)

4 tbsp mayonnaise

3 tbsp Sriracha chilli sauce

1 tbsp mustard sauce

1 tsp sugar

1 tbsp lemon juice

To make

Mince the prawns and set aside.

Next mince luncheon meat and combine with the prawns.

Add carrot, coriander, chilli and spring onion. Stir in seasoning and slap the mixture against the sides of a mixing bowl until sticky.

Make a slit in each half piece of tofu pok and stuff with a tablespoon of mixture.

Heat enough oil in a wok over medium heat and deep-fry tofu pok pieces until lightly golden and crispy.

Dish up and drain from oil. Serve at once with dipping sauce.

minced meat recipes, Stir-fried Soy Bean Sprouts with Minced Pork and Water Chestnuts.


100 g soy bean sprouts, remove roots

60g minced pork

1 tbsp diced young ginger

50g carrot, diced

80g water chestnuts, minced

Marinade (combined)

1 tsp light soy sauce

½ tsp Maggi seasoning

¼ tsp pepper

½ tsp sugar

1 tsp sesame oil

½ tbsp oil

1 tsp corn starch


1 tsp light soy sauce


Some chopped spring onion

Lettuce, leaves separated

To make

Chop bean sprouts coarsely and set aside.

Season minced pork in marinade for 20 minutes. Saute ginger briefly in a hot wok until fragrant. Add marinated minced pork and fry briskly. Add carrot and water chestnuts to combine.

Toss and stir-fry briefly, then adjust taste with light soy sauce and add in soy bean sprouts. Drizzle some oil around the side of the wok. Turn to high heat and quick-fry until dry and fragrant. Garnish with spring onion.

Serve on lettuce cups.

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