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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'.


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Comments

  1. yummylittlecooksMay 18, 2011 at 5:01 PM

    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. My Little SpaceMay 18, 2011 at 5:45 PM

    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. shazMay 19, 2011 at 8:39 PM

    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. ReanaclaireMay 19, 2011 at 10:02 PM

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

    ReplyDelete
  5. Sokehah cheahMay 19, 2011 at 11:02 PM

    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. lenaMay 19, 2011 at 11:54 PM

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

    ReplyDelete
  7. ann lowMay 20, 2011 at 12:11 AM

    I love this dish, simple and yet delicious.

    ReplyDelete
  8. Sokehah cheahMay 20, 2011 at 8:05 AM

    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. chopinandmysaucepanMay 20, 2011 at 9:25 AM

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

    ReplyDelete
  10. Sokehah cheahMay 20, 2011 at 5:28 PM

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

    ReplyDelete
  11. AnandaMay 22, 2011 at 3:42 AM

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

    ReplyDelete
  12. penny aka jeroxieMay 22, 2011 at 8:19 PM

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

    ReplyDelete
  13. Sokehah cheahMay 22, 2011 at 11:02 PM

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

    Penny
    Yes, I had. Thank you.

    ReplyDelete

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