Crab Fishcake Rolls
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ABURAGE PUPU
2 pkg aburage, sliced into small pieces Sauce: 2 pc garlic, grated 2-3 T sesame oil 3 T shoyu 1/2-2 T vinegar T sugar green onions, chopped chili pepper, crushed (or use from bottle sesame seed, roasted and crushed ajinomoto (optional) Pour little sauce in at a time tossing aburage as you go.
Taro Chips (Bong Lon – Chinese Variety Only)
Peel skin off the Taro. Slice Taro very thin, then wash in salt water; let it dry. Deep fry sliced Taro in oil, a little at a time.
