Number of serving: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
1 cube firm beancurd (tofu)
75g Minced fish (or replaced with white fish processed with food
10g Dried shrimps, soaked
19g Salted fish
1 clove Shallot, finely chopped
¼ teaspoon Slat
½ teaspoon five-spice powder
½ teaspoon Light soy sauce
1 teaspoon caltrop starch
1 teaspoon Oil
1 tablespoon Water
½ teaspoon Sesame oil
¼ cup stock
½ teaspoon light soy sauce
½ teaspoon caltrop starch
Rinse beancurd and cu into 8 portion cubes. Chop pork, minced dish,
dried shrimps and salted fish finely. Add shallot and marinade. Mix
well to make the filling paste. One each portion of beancurd, scoop out
a small volume to make a dent at the top centre. Dust caltrop starch on
that surface and stuff the filling into the dent. Heat 2 tablespoon oil
in a wok. Put in beancurd and fry until both sides turn golden. Remove
from heat and drain with paper towel. Add seasoning ingredient to the
same work. Reduce to low heat and cook until the sauce thickens. Put
the sauce on top of the beancurd. Ready to Serve.
Minced fish, five-spice powder, salted fish and caltrop starch
could be found in Asian food market. Five-spice powder is one of the
important ingredient in Chinese Cuisine.
Ensure firm beancurd is used in this dish. Always fry the bencurd with
the stuffed side down first else the beancurd may be broken into bits.
The stock in seasoning, could use any type of stock like chicken, fish
or vegetable depend on reference. You may also use others dashi stock
or soup recipe in Anti Aging Recipes section.
Beancurd (tofu) contain protein and
unsaturated fat needed by our body, is a non expensive and healthy food.