Hey bean curd 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!
Use a scissors to cut the side of the egg bean curd packaging carefully. Slice bean curd to about 1cm-1.5cm thickness.
Fry bean curd in hot oil over high heat until golden brown.
Place the fried bean curd on a paper towel to drain the oil. Then arrange fried egg bean curd on a plate.
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.
Here are some of the ingredients used.
Leave a tablespoon oil in the wok and add 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 bean curd pieces. Add fried anchovies, chilies and spring onions. Best eaten with rice.
I love the combination of crunchy anchovy and the bean curd softness with aromatic Shaoxing wine. Try it ya.
Bean Curd With Minced Pork & Mushrooms
Adapted from Beancurd Flavor
2 Japanese egg bean curd
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
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
1. Cut bean curd into 1cm-1.5cm thickness. Deep-fry into hot oil over a high heat until golden in color. Remove and arrange on a plate.
2. In a heat wok with 1 tablespoon oil stir-fry garlic until fragrant. Add minced pork and mushroom and stir-fry for about 2 minutes. Add prawns and cook for a minute.
3. Add water and seasoning and bring to a boil.
4. Spoon cooked ingredients on the bean curd pieces. Add fried anchovies, red chilies and spring onion. Serve warm.
Have a delicious day!
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!
Hi Michelle, Welcome back to the blogging world! Glad your parents love the Salted Egg Yolk cookies. 🙂
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
Sites changing server. That’s why. Now it’s still a bit unstable. Maybe tomorrow will be okay.
Yum, yum!!! Just imagining eating this dish with a big bowl of white rice!!! 🙂
Oh yeah! Slurpppppppp 🙂