Pork, Side Dish, Tofu

Beancurd With Minced Pork & Mushrooms


Hey beancurd lovers, here’s another delicious tofu dish produced by using the very basic of ingredients. Sometime simplicity is the best. The original recipe involve the use of a sizzling platter. Because I have none, the only difference is that mine won’t be sizzling hot!

Beancurd with Minced Pork and Mushrooms
Yummmeeeeeeeee!

Let’s cook…

Japanese Egg Beancurd
Use a scissors to cut the side of the egg beancurd packaging carefully. Slice beancurd to about 1cm-1.5cm thickness.

Frying Egg Beancurd
Fry beancurd in hot oil over high heat until golden brown.

Fried Egg Beancurd
Place the fried beancurd on a paper towel to drain the oil. Then arrange fried egg beancurd on a platter.

Dried Anchovies
This is the super cute ‘mini’ dried anchovies which I bought from night market. Rinse and make sure they’re dry before deep frying them until golden brown.

Ingredients
Here are some of the ingredients used.

Leave a tablespoon oil in the wok and add chopped garlic. Once aromatic, add minced pork and mushroom and stir-fry until it changes color. Next, add prawns and stir-fry for another minute. Add water and seasoning and bring to a boil. Spread the cooked ingredients over the beancurd pieces. Add pre-fried anchovies, chopped chilies and spring onions. Best eaten with rice.

Beancurd with Minced Pork and Mushrooms
I love the combination of crunchy anchovy and the beancurd softness with aromatic Shaoxing wine. Try it ya.

Beancurd With Minced Pork & Mushrooms
Adapted from Beancurd Flavor
Serves 4

2 Japanese egg beancurd
3 Chinese mushrooms, soaked & shredded
50g minced pork
50g shelled prawns, chopped
30g small dried anchovy, deep fried
1 red chilies, chopped
1 spring onion, chopped
2 garlic, finely chopped
125ml water

Seasoning
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing wine
1 teaspoon pepper
1/4 teaspoon dark soy sauce

Method:
1. Cut beancurd into 1cm-1.5cm thickness. Deep-fry into hot oil over a high heat until golden in color. Remove and arrange on a platter.

2. Leave 1 tablespoon oil in the preheated wok to fragrant chopped garlic. Add in minced pork and mushroom, stir-fry briskly until well combined and the color changes, then add shelled prawns, toss thoroughly till fragrant.

3. Pour in water and seasoning, bring to a boil.

4. Spread the cooked ingredients on the beancurd pieces. Add pre-fried anchovy, chopped red chilies and spring onion. Serve hot.

Have a delicious day!

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6 Comments

  • Reply Michelle aka CazzyCazz March 20, 2012 at 3:09 am

    che-che i am back!! Though i have been missing but i have been a silent reader and still very much inspired by you. With you cooking and all the pictures on ur food blog….. Btw, just wanna tell you that i have baked the Salted Egg Cookies for my parents and they loved it! Given my mom the link to your blog as well…. Good to be back again, i have been cooking, but have not been posting, and now starting off new again at my new blog. Take care che-che and chat and chew again soon!

    • Reply Che-Cheh March 22, 2012 at 8:47 am

      Hi Michelle, Welcome back to the blogging world! Glad your parents love the Salted Egg Yolk cookies. :)

  • Reply ky March 22, 2012 at 10:41 am

    yeah wor, the comments that I put inside che-cheh.com is missing.
    How come le?
    What is the propagration domain? How to solve it?

    From Kee Yit

    • Reply Che-Cheh March 22, 2012 at 10:52 am

      Sites changing server. That’s why. Now it’s still a bit unstable. Maybe tomorrow will be okay.

  • Reply Dawn March 22, 2012 at 11:23 pm

    Yum, yum!!! Just imagining eating this dish with a big bowl of white rice!!! :)

    • Reply Che-Cheh March 23, 2012 at 8:50 am

      Oh yeah! Slurpppppppp :)

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