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Pork, prawn and cabbage rolls with crab roe sauce

Preparation time
Cooking time
Makes 1 sharing plate for 4

Young, fresh, clean and crisp, a young Riesling will tick the boxes with the delicate flavours in the rolls. 

8 Chinese cabbage leaves (use cabbage heart for best result), cleaned and trimmed to 8cm wide, 20cm long

8 pieces of dry bamboo fungus, cleaned and soaked until soft, then drained and set aside

8 broccoli florets, cleaned


200g pork mince

200g prawn meat, cleaned and roughly chopped

50g shitake mushroom, soaked, cleaned and finely chopped

30g pork mince fat

30g dried scallop, soaked until soft

Filling marinade

1/4 tsp sugar

1/4 tsp salt

Pinch chicken powder

Pinch white pepper

Drizzle sesame oil

1 egg


100g crab roe

30g carrot, finely diced

200g chicken stock

1/2 tsp sugar

1/4 tsp salt

Pinch potato starch mixed with water to form a liquid paste

Pinch white pepper

Drizzle sesame oil

  1. Boil cabbage leaves until soft and soak in cold water until cool. Drain and set aside.
  2. Combine marinade and filling ingredients. Marinate for 15-30 minutes.
  3. Place a cabbage leaf on work bench and place 60g of filling at one end of the leaf than roll it into a log. (Do not roll too tightly and ensure no filling spills out either end.) 
  4. Carefully open up the bamboo fungus sleeve, and insert the cabbage roll. Then steam for 8 minutes or until filling is cooked. (Time depends on strength of steamer.)
  5. Meanwhile, boil broccoli. Once cooked, drain and set aside for plating.
  6. Lightly boil diced carrot and set aside.
  7. Using a small pot, boil chicken stock and crab roe. Add in the remaining sauce ingredients and carrot. Pour on top of cabbage roll. 
Preparation time
Cooking time
Makes 1 sharing plate for 4


Two Blues Sauvignon Blanc 2014
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Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99.