Christina Adela Malaysian Style Kimbab

Ingredients: Dried seaweeds Bamboo mat Sambal tumis 2 cups of cooked rice 2 tsp sesame oil 1 tsp sesame seed Salt 1 carrot 1 cucumber cut into long thin strips Sausages 2 eggs Imitation crab (sliced into long strips) Fishcake (opt) Chicken meat (opt)

Begin by cooling the rice and mix it with sesame oil, sesame seed and a pinch of salt. Lightly fry carrot, cucumber and sausages until nicely cooked. Whisk eggs until evenly yellow and fry into flat omelette. Slice fired eggs into thin strips. Place a large seaweed sheet on the bamboo mat, shiny side down on a cutting board. Spread about cup of rice onto the seaweed sheet and spread evenly. Leave a 3cm (about 1 inch) margin at the top bare. Place carrot strips, cucumber strips, sausages, eggs and imitation crab onto the bottom of the seaweed. Once the filling are in place, roll the seaweed (as if youre rolling popia), taking care not to let the ingredients fall out. While rolling, keep some pressure evenly on the bamboo mat.

Press the mat around the roll for about 10 seconds to shape and compress it. Moisten the bare margin of seaweed with a small dab of water. Seal the roll tightly as possible. Remove the bamboo mat from the roll. Slice roll into 7-8 pieces. Do not saw, but cut firmly, straight down, thus keeping the original round shape of the kimbap. It is ready to serve with sambal tumis.