Chinese Food


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Stewed Stuffed Beancurds

INGREDIENTS:
2-3 pieces hard beancurb; 80g shrimps(shelled); 1 tbsp green peas; 2 black mushrooms; 120g mud carp fillet; 120g minced port; 1 tbsp dried shrimps; 1/2 tbsp spring onion(diced); 1/2 tsp garlic(hashed).

SEASONING:
2 tsp light soya sauce; a pinch of pepper; a dash of sesame oil; 1/3 tsp salt; 1-1/2 tsp cornflour; 1 tbsp water.

CORNFLOUR SOLUTION:
1/2 tbsp oyster sauce; 2 tsp light soya sauce; 1/4 tsp salt; a dash of sesame oil; 1/2 cup water; 1/2 tsp cornflour.

METHOD:

  1. Soak dried shrimps till tender and minced. Stir in minced mud carp fillet and pork, add in seasoning mixture and a little diced spring onion, then mix well to serve as filling.
  2. Cut beancurbs into dominoes, stuff the above filling and then deep fry briefly in hot oil till the surfaces turn golden and drain off.
  3. Stir shrimps in a little cornflour and pepper. Scald green peas, soak black mushrooms till tender, then trim and dice.
  4. Heat 1 tbsp oil to saute hashed garlic, shrimps, black mushrooms and green peas, pour in cornflour solution and bring to boil, then pour over stuffed beancurbs or stew baencurbs in the above mixture for a while. Sprinkle diced spring onion and serve.

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