I used about 5 pieces of twee bah, each
cut to less than 1cm thick. Hammer the meat to tenderise.
I seasoned with about
2 to 3 tbs of light soya sauce, some sesame oil, pepper, Hua diao wine and a
tbs of five spice powder. Marinate for 4 to 6 hours.
After that, dust with
Taiwanese tapioca starch and deep fry until golden brown. Otherwise you can use
corn flour which is not as crispy. Let it cool for a while and cut into strips.
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