Hong Siew Tofu Recipe |
Ingredients: Serves 4 |
600g soft beancurd or tofu, cut in 3cm cubes 6 cups vegetable oil 150g Chinese roast pork or babi panggang, cut into bite-size pieces 100g button mushrooms 50g carrots, sliced 50g young corn, each sliced into 2 diagonally 50g snow peas 5 cloves garlic, peeled and pounded ½ teaspoon Chinese shrimp sauce or har cheong 2 teaspoons Chinese yellow wine or hua teow jiu 1½ cups chicken stock or water 2 teaspoons sugar 1 tablespoon oyster sauce ½ teaspoon salt 1 tablespoon corn flour mixed with 2 tablespoons water to form a paste |
Method: Deep-fry beancurd in very hot oil; drain and set aside. Remove all but 4 tablespoons of the oil and sauté garlic. Pour in shrimp sauce and fry for 1 minute, then add roast pork, button mushrooms, carrots and young corn; stir-fry for 3 minutes. Dribble yellow wine along the sides of the wok. Transfer mixture to a claypot. Add chicken stock, sugar, oyster sauce and salt and bring to the boil. Add snow peas and cook for 1 minute before adding the corn flour paste; stir well until boiling. Serve. |
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