Anyway, this one came on time for me to test it out today since it is generally a no meat day for us on Friday.
My brain cells haven't been working really well these past few days. After glancing at the recipe and taking note of all the ingredients I needed to get. I dashed to the supermarket to load up before picking up my son.
I still was clueless how this recipe will turned out till I started cooking it. Geesh, this dish is so much similar of how my mom will prepare beansprouts! except that this one include taukwa to it. So I quickly modified it a little.
For presentation, I separate the bean curd with beansprout. It should be either beansprout laying on a bed of bean curd or mixed the beansprout and bean curd together.
Thanks Shirley for taking the time out to forward me this recipe. Tomorrow I will attempt another two that Jo forwarded.
Stay tuned.
Serve: 6
What you need:
4 pieces of Taukwa
400g beansprout with roots removed
5 stalks of spring onions, cut them into same length as beansprouts
2 no of chillies, cut into half and slice width of chillies thinly.
30g salted vegetables
1 tsp minced garlic
50ml chicken stock
Splash of Hua tiao wine
Soya sauce and pepper to taste.
Method:
Soak taukwa in salted water for 5 mins. Drain and cut them into long thin slices.
Rinse bean sprouts. Set aside.
Soak salted vegetable for 10 mins. Drain and shred thinly. Set aside.
Heat 6 tbsp of oil and pan fry taukwa till golden brown. Remove and drain off excess oil. Set side.
Heat 2 tbsp of oil and fry garlic till fragrant. Add in salted vegetables and fry briefly.
Add in beansprout. Give a splash of Hua tiao wine. A quick stir and add in chillies and stock. Stir and bring to a boil.
Season with pepper and soya sauce. Add in spring onion and taukwa. Give it a quick stir.
Serve.
Edith, very nicely presented! Just like the photo I sent you! Nice clicks!
ReplyDeleteEdith, very nicely presented! Just like the photo I sent you! Nice clicks!
ReplyDelete