tao garden : Kwan Yin Dinning Hall

TAO MENU for Blood Type

TAO MENU for All Blood Types A, B, AB and O


Por Pia Thod

Ingredient
	- Spring roll sheet	500 gr.
	- Noodle Jelly	25 gr.
	- Shredded Taro Root	100 gr.
	- Soy Sauce	10 gr.
	- shredded Cabbage	100 gr.
	- Bean Sprout	50 gr.
	- Curry Powder	1 gr.
	- Minced Garlic	10 gr.
	- Grounded Pepper	1 gr.
	- Rice flour mix with water (thick)	50 gr.
	- Olive Oil for stir fry	20 gr.
	- Soybean Oil for fry	1000 gr.

Method

Mixed shredded taro root, shredded cabbage ….pepper, soy sauce and noodle jelly in mixing bowl then fire the minced garlic with olive oil and then put the admixture to stir fire in the pan. Lay one sheet flat on a cutting board or plate, put admixture on 1/3 of the shell. Wrap the admixture filling in spring roll sheet.

Heat Soybean oil in high temperature. When oil is hot, deep fried spring roll till crispy golden brown.

Tip: Do not let the spring roll sheet too dry which difficult to wrap. And the mixture should be stir fire until dry.

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