Heat oil in a pan.Saute pork until it changes color.Add carrots and mix well.Add water, Hoisin sauce and pepper.Let simmer then add singkamas.Cook over moderate heat for 2 minutes.Add slurry (water and cornstarch mixture) into the mixture and simmer for a few minutes or until cornstarch is cooked.Combine meat mixture and crispy, fried bihon.Spoon mixture on top of lettuce leaf and top with additional fried bihon as garnish.

Serving suggestion 50g or 1/4 cup per serving.