How to Make Roll in Singapore

When Daniel Cia was still a child, he liked to watch his grandmother cook different dishes. Thus, he spent a considerable part of his time in the kitchen. Thanks to his grandmother, Daniel decided to devote himself to the art of cooking. He embodied this decision, began to improve, and today is the undisputed master of his craft. He is known throughout the world as a chef.

The recipe of the roll in Singapore was invented by him and brought to perfection by trial and error. How to make a roll in Singapore, for a roll you will need:

• Pork - 200 grams;
• Clear 50 grams of shrimp;
• 5 grams of black truffles;
• 50 grams of foie gras;
• Fuzhchu - 1 piece;

Sauce:

• Mayonnaise - 200 ml;
• Butter from white truffles 20 ml.

Preparation:

1) Cut the foie gras and fry it well on both sides.

2) We take pork and cut it into small pieces.

3) Black truffles and shrimp are also finely chopped.

4) Mix all this, salt and pepper to taste.

5) We lay out on the cutting board preliminary washed up.

6) To make a roll: according to the rules, evenly spread the prepared mixture. In the middle we lay a piece of foie gras, on it still a mince ball.

7) Cook for a couple of 6-10 minutes. We cool.

8) Roll the roulette in the deep fryer at a temperature not exceeding 180 degrees.

9) It is better to put the roll on a paper towel, it will absorb excess oil.

10) Mix mayonnaise and butter of white truffles, taste it.

11) Place the roll on a plate and pour the sauce over it.

When cooking, protect your hands from oil burns.

The amount of minced meat depends on the taste, so do not put a lot at once. It is better to serve the sauce dish for everyone, since everyone has a different sense of acuity and salt.

About the kitchen of Singapore

According to the rating of quality of national cuisines compiled by Forbes magazine, Singapore took the second place after Japan. The rating was made taking into account the influence of local food on health, longevity and physical fitness. The average life expectancy in Singapore is 82 years. The number of obese people is very small - only 1.8%.

Singaporean cuisine is a mixture of several national cuisines. The basis of nutrition in this country is rice. In the diet of Singaporeans a lot of vegetables and seafood. On sweet, they use low-calorie desserts and tropical fruits.