Sunday, May 5, 2013

Hakka Chun Ken (Meat Eggs Roll) - MFF #4

Home made Hakka meat egg roll (Chun Ken) - Very popular in Tenom, SABAH
200g mince pork or beef (Marinate with 1 tsp salt + bit of pepper + 1/2 tsp sesame oil)
2 eggs + add bit of pepper and pinch of salt
2 tbsp. water
1 tsp. corn starch
2 tbsp. water + 1 tsp. corn starch (mixed) and add into eggs and mixed well.

 Prepared the egg skin, Grease the non stick pan with bit of oil. In low flame, pour the egg into the pan till the omelette is set and firm .
 Fill the egg sheet with mince meat evenly.
Firmly roll upward
Egg rolls ready to steam for 8- 10 minutes. Before (left) and after cook (right)

I am submitting this post to MFF, Sabah month,


  1. Pretty rolls with egg 'skin'.

  2. A long forgotten dish. My mum used to prepare this with fish paste when we were young. Those days fishes are very fresh and cheap. Nice rolls with meat.

  3. my mom's a hakka but she has never made this, probably cos fish was an expensive thing back in her days. gonna remind her about this dish!

  4. Wendy, Great to hear that. My children love them too!

    Vivian, Thank you. Do try it out! it's quite simple actually.

    Kimmy, yeah. But in Sabah they usually use meat only. Pork or beef. :)very popular in Tenom town.

    Jaine, yaa. Ask your mom to try this out. :)I bet you tried hakka Yong Thau Fu from your mom before haha