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We’re full of beans for bean curd. The Cook’s Nook columnist makes three special dishes using soft bean curd, knots and sheets.


1 piece unsalted bean curd sheet, cut into 23cm by 33cm rectangle
Sesame seeds

200g shelled medium small prawns
50g minced pork/chicken
2 tbsp chopped spring onions
2 water chestnuts, peeled and finely chopped
1 tbsp minced ginger

Adequate salt, sugar and pepper
1 tbsp light soy sauce
½ tsp five spice powder
1 tbsp sesame oil
1 tbsp egg white
2 tbsp corn flour
Potato starch paste
1 tbsp potato starch + 1 tbsp water

Place shelled prawns on a chopping board. Use a chopper knife to smash the prawns flat (one at a time) then gather all the smashed prawns together and chop the prawns finely.

Put the chopped prawns and minced meat into a mixing bowl. Add adequate salt, sugar and pepper. Stir well to mix. Add chopped spring onion, water chestnuts and ginger.

Next, stir in the rest of the seasoning. Scoop up the mixture and slap it vigorously against the side of the mixing bowl until it is springy and well combined. Divide filling into 2 portions.

Place bean curd skin on a clean table. Spoon the filling on the edge. Cover and roll up the filling inside the bean curd skin.

At the end of the roll seal with potato starch paste to secure the roll. Use a piece of raffia string to tie up the ends and at 3cm intervals along the length to form several balls.

Place the prepared rolls on a lightly greased steaming plate. Steam over high heat for 4-5 minutes, remove and set aside to cool completely.

Cut off the raffia strings and separate the balls. Toss each piece into sesame seeds to coat liberally.

Heat oil in a wok for deep-frying until hot. Reduce the heat to medium low and deep-fry till golden. Drain from oil and serve at once with any desired chilli dipping sauce.

bean curd

Stir-fried French Beans with Beancurd and Stink Beans


2 pieces soft bean curd, cut into thin strips
1 tsp sesame oil
1 tbsp sliced shallots
1 tbsp shredded ginger
25g belly pork, cut into thin strips
50g carrot, cut into thin strips
100g young French beans
100g stink beans (petai)
1 tbsp Shao Hsing Hua Tiau wine

Seasoning (A) – combined
Adequate salt and pepper
½ tsp five-spice powder
2 tbsp potato starch

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
¼ tsp pepper
3 tbsp water

Lightly marinate bean curd strips with combined seasoning (A) then deep fry in hot oil till lightly golden. Dish out and put aside.

Leave 1 tablespoon hot oil in the wok. Add 1 teaspoon sesame oil and sauté shallots and ginger till fragrant.

Add in belly pork, carrot and French beans. Toss and fry briefly over high heat. Sprinkle in a little water in the midst of frying.

Add seasoning (B) and stink beans and cook to a quick mix. Sprinkle in Shao Hsing Hua Tiau wine then transfer to a serving dish.

bean curd

Braised Bean Curd Knots with Mushrooms and Roast Pork


3 dried Chinese mushrooms, soaked until soft
100g bitter gourd, cut into squares
1 tbsp sesame oil
2 slices ginger
1 stalk spring onion, cut into 3cm sections
50g carrot, cut into wedges
80g dried bean curd knots
100g roast pork, cut into bite-sized pieces
½ tsp roasted dried sole powder (peen yee)

Marinade (A)
1 tbsp light soy sauce
1 tsp pepper
1 tsp Shao Hsing Hua Tiau wine

Sauce ingredients (B)
2 tbsp light soy sauce
2 tbsp oyster sauce
¼ tsp pepper
½ tsp sugar
1 tbsp chicken stock powder
1 tbsp Shao Hsing Hua Tiau wine

Thickening (combined)
1 tbsp cornflour
2 tbsp water

Season mushrooms with marinade (A) for 10-15 minutes.

Place bitter gourd pieces in a mixing bowl. Add 1 tablespoon of salt to mix for 1-2 minutes then rinse under running tap water to remove the bitterness. Drain well.

Heat 1 tablespoon oil and sesame oil, sauté ginger and spring onion till fragrant. Add mushrooms, carrot and bitter gourd. Stir-fry briefly.

Pour in sauce (B) and add enough water to cover the ingredients. Add bean curd knots and braise over low heat for 30 minutes. Add roasted pork pieces and dried sole powder, and continue to simmer for 15 minutes. Adjust with thickening. Serve at once.

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