Ingredients

90g Hakka Fried Fish Pieces (cut into thin strips)
1 pack Frozen fresh Bean curd (thawed overnight then soaked till softened)-shred ½ pack
2 Stalks Chinese celery (cut into sections)
1 Stalk Pickled Chinese cabbage stems (cut into sections)
18 pcs Shredded carrot

Bamboo

6 stalks Bamboo shoots 6 stalks (soaked and shredded into 2inch sections)
1 cup Clear chicken broth

Mushrooms
6 pcs Winter mushrooms (soaked)
1 Tbsp Ginger juice
1 Tbsp Rice wine
2/3 tsp Salt
¼ tsp  Sugar
2 Tbsp Oil

Shredded tofu skin
1/2 pack shredded tofu skin
¼ tsp sugar

Soup
½ cup coconut milk
¼ cup Evaporated milk
½ tsp Fried shallot
1 tsp Curry powder
5 cups Clear chicken broth
Salt and Pepper powder to taste

Method

1. In a pot, bring chicken broth to boil. Add bamboo shoots into the pot and blanch for 1 minute.
2. In a pan, add oil and mushroom. Stir fry for 20 seconds. Add a splash of ginger juice, rice wine, salt, sugar. Set aside.
3. In a bowl, add 1/4 tsp sugar into the shredded bean curd, set aside
4. Arrange celery, pickled Chinese cabbage, fried fish pieces, carrot and mushroom on to the bean curd skin, roll into shape, then place them on a plate.  
5. Steam the rolls over boiling water for (about 5 minutes) on high or till cooked through. Drain excessive water from the rolls and set aside.
6. In a pot, add the evaporated milk and coconut milk. Add salt, pepper, curry powder, fried shallots, stir and bring to boil. Boil till the soup thickened, pour onto the rolls, the dish is ready to serve.