Stuffed Bean Curd

Download
photo by a food.com user photo by a food.com user
Ready In:
22mins
Ingredients:
18
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • For the filling -------------------.
  • Add 1 to the minced pork and mix until completely blended and smooth.
  • Add in the mushrooms, sweet onions and corn flour and mix well.
  • For the beancurds --------------.
  • Pat beancurd dry.
  • Heat oil in pan.
  • Place in the beancurds for deep-frying.
  • Remove and drain when skin turns golden.
  • Allow beancurd to cool slightly.
  • Laterally cut the beancurd to make a slit on the side about more than half its length.
  • (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
  • Heat 1 tbsp oil in a big saucepan.
  • Stir-fry the sweet onion slices until fragrant.
  • Add 2 and the beancurds.
  • Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
  • Add mixture 3 to thicken the gravy.
  • Stir well.
  • Add the corriander leaves.
  • Stir for a while then remove to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef, but I love good food. Thank you for sharing your recipe with me.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes