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Friday, September 17, 2010
Steamed Layer Stuffed Tofu
Recipe inspired by SweeSan
150gm minced pork
50gm shelled prawns, finely chopped
2 dried Chinese mushrooms, soaked and finely chopped
½ tsp salt
½ tsp sugar
Dash of pepper
1 heaped tsp cornstarch
½ tsp sesame oil
1 egg, beaten
Mix everything together except egg. Lastly drizzle in half and egg first, mix and adjust consistency with more egg if needed. The consistency should be spreadable but not dripping.
1 piece silken tofu about 350gm, sliced horizontally.
See picture for instructions. You can cut as many layers as you like and spread the stuffing.
Steam tofu on high heat for 25 minutes.
1 shallot, finely chopped
1/2 red chilli, finely chopped (omit this if using hot bean paste)
1 level Tsp bean paste or hot bean paste
½ tsp preserved black beans (dau see), chopped
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
½ tsp cornstarch +1/3 cup water
2 tbsp oil
1. Heat oil in wok, saute chopped shallot until fragrant. Put in red chilli, bean paste and black beans and saute until fragrant.
2. Put in oyster sauce, light soy sauce, sugar and cornstarch solution.
3. Bring to a boil and let it reduce to prefered consistency. Dish up and pour onto steamed layered tofu.