Skip to main content

Braised Gluten Puffs


I cooked this vegetarian dish yesterday as our household observed a vegetarian diet on Wesak Day.  The deepfried gluten puffs is one of my favourites whenever we have vegetarian food.  On its own, they're quite bland but once  cooked with some sauce, they are very tasty as they're very absorbent.










Ingredients
  • 100 gm gluten puffs (Tau kan pok)
  • 150 gm broccoli cut to florets
  • 1  Tbsp wolfberries, rinsed and drained
  • 3 small pieces Tong Quai (Angelica Sinensis)
  • A few pieces of  young ginger, sliced
  • 2 cups water
  • 3/4  Tbsp oyster sauce
  • 1/2  tsp each of : salt and light soya sauce
  • 3/4  tsp sugar or to taste
  • 1  tsp cornflour + 2 tsp water to thicken

Preparation
  1. Blanch the fried gluten puffs in some hot water to get rid of  the oil, drain and set aside.
  2. Saute the ginger slices with a bit of oil, add in the water, sauces, salt, sugar.  Add in the tong quai and let it simmer for a while.
  3. Add in the drained gluten puffs, simmer.
  4. Toss in the broccoli, fry for a while, then add in the wolfberries. 
  5. Fine tune to taste and add in the cornflour mixture to thicken.
  6. Dish out on plate to serve.






I'm submitting this post to   Muhibbah Malaysian Monday.   Do check it out  'Here'.


Comments

  1. I know this gluten puff.My sister always cook with pineapple,so yummy.Your's looks so delicious too! Should tell my sister, there's other way to cook it, then I can have some..hahaha..

    ReplyDelete
  2. I love gluten puffs alot. My neighbour taught me how to make them when I was 13 but not sure if I still be able to bring out the thing again or not! hahaha... Do you know how to make them? Have a lovely evening.
    Blessings, Kristy

    ReplyDelete
  3. Oh I didn't realise that Tong Kuai is Angelica. I do like those puffs and the other vegetarian food (my aunty is a strict vegetarian). Belated wishes for Wesak day. Thanks for another great entry.

    ReplyDelete
  4. those are tau kun, right? i like them.. by the way, the secret garden is up!

    ReplyDelete
  5. yummylittlecooks
    They do go well with sweet sour pineapple too.

    Kristy
    I don't know how to make them. Mine was storebought!

    Shaz
    You are most welcome. I like vegetarian food made of bean curd sheet .... yummy!

    Claire
    Yes. I'll pop over soon!

    ReplyDelete
  6. cheah, do we get the tau kan from the vegetarian shop only? i'm not too sure abt this..

    ReplyDelete
  7. I love this dish, simple and yet delicious.

    ReplyDelete
  8. Lena
    Yes you can get this from Meng Kee vegetarian, but I got mine from the Kuan Yin temple by the river bank, along Brewster Rd near TM .... homemade.

    Anncoo
    Yes, simple and easy to cook!

    ReplyDelete
  9. I've even forgotten about Wesak day in Malaysia. No such public holiday here in Sydney :(

    ReplyDelete
  10. chopinandmysaucepan
    But I think there's some celebration in Melbourne re Wesak Day.

    ReplyDelete
  11. This is such a new recipe for me to know looks fab!

    ReplyDelete
  12. It has been so long since I have gluten puffs. Hope you had a good Wesak day :)

    ReplyDelete
  13. Ananda
    I can understand that. This is vegetarian food and these are available at vegetarian food outlets.

    Penny
    Yes, I had. Thank you.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set