Ingredients: (Serving 2-3 pax)
2 pcs White Taufoo
Ingredients A:
60gm Meat (Chopped & Blended into paste)
2-3 slices Sengkuang - ) Chopped &
3-4 slices Carrot. - ) Diced
3-4 drops Sesame oil - ) To own taste
1/2 tsp Oyster Sauce - )
A pinch salt - )
Oil for frying.
* The sengkuang & carrot diced use only 2/3, take
out 1/3 for garnishing
Garnishing:
2 pcs Prawns (Shelled but leave the tail portion,)
1/3 of the *noted.
Gravy Sauce:
100 ml Water - ) Mix well.
Few drops light soy sauce - )
1/2 tsp Cornflour - )
Methods:
1. Mix well all the ingredients A. and set aside for ready use.
2. Heat wok with oil in low heat. Take a piece of taufoo, use a small
knife to cut a square (U) shape on top, about an inch deep.
3. Then slowly slide into the wok to fry till both sides turn golden brown.
Dish off access oil and put on a plate. Repeat the other.
4. Use a steamer to boil enough water for steaming.
5. Come back to our taufoo..Use a teaspoon slowly flip open the top skin.
(The place where you've already slightly cut) Dig out portion of the
taufoo, making it like a box. (Put access taufoo aside)
6. Now you can use a teaspoon to scoop some mixture (Ingredients A) and put
into the taufoo to fill up the hole.
7. Lastly, put in the garnishing, cover back the flip top cover.
8. Place the taufoo on a plate and pour the gravy sauce over it.
9. Then put to steam for 7-8 mins.
10. Turn off heat, take out the dish & ready to serve.
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