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[Prep: 15 minutes | Cook: 30 minutes| Serve: 4 | Calories: 360 per serving ]
These are golden squares of bean curd that have been deep-fried. You'll find them in cellophane bags in the refrigeration section of Asian markets, sold under a variety of names, such as Bean Kow or Bean Curd Puffs or Tofu Puffs. Deep-frying makes them very chewy.
The beauty of deep-fried bean curd is that it becomes super absorbent. That's why tofu puffs are popular in stews (it's best to briefly blanch them before using to remove excess oil).
1- 400g of lean ground pork
2- 4 dried scallop, soaked, shredded
3- Fried red onion slices, 1 tbsp, optional
4- Dried shrimps, soaked, diced, 20g (before soak)
5- 15 tofu puff, halved
6- Dried shitake mushroom, soaked, stemmed, diced, about 10 pieces
.: 醃料 Seasonings :.
1- Fish sauce, 1 tbsp
2- Sugar, 1 tsp
3- White pepper, 1 tsp
4- water, 2 tbsp
5- corn starch, 1 tbsp
.: 汁料 Sauce mixture :.
1- 1 egg, blended
2- Sesame oil, 1/2 tsp
3- light soy sauce, 1 tsp
.: 做法 Directions :.
Mix the pork, dried scallop, fried onion, dried shrimps and mushroom together. Mix the pork mixture with the seasonings and let it marinade for 10 minutes. Stuff the pork mixture into the each tofu puff evenly. Press it well.
Put the pork mixture on a dish. Steam it over high heat for 25 minutes.
Pour half cup of the sauce from the cooked pork mixture into a pan. Add the sesame oil and soy sauce and bring it to boil. Turn off the heat. Add in the blended egg and stir it quickly until the sauce is thickened. Pour the sauce mixture over the pork and serve it hot.
.: 小貼士 Cook's notes :.
1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening. You can also prepare it early and keep it in the fridge.
3- If there is more than 1/2 of the sauce from the pork, you can increase the sauce mixture ingredient accordingly to make more sauce mixture
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