Skip to main content

Braised fresh beancurd skin/Tau Pau with black beans ~ 黑豆焖腐竹云耳

 


I'm a fan of beancurd skin be it fresh or deepfried.   Bought this from the wet market where it is available at the stall selling beancurds and soy products of all sorts.   I didn't deep fry this as recommended by the seller, just panfried till it's crispy and as it's bland on its own, so had to cook this in a sauce to let it infuse into the beancurd skin.  You can also cook this with a sweet and sour sauce whereby it will taste better if it's deepfried.



Braised fresh beancurd skin/Tau Pau with black beans   ~    黑豆焖腐竹云耳

Ingredients

  • 6 pieces fresh beancurd skin
  • 20 dried cloud ears
  • 2 tsp black beans
  • 1 tsp oyster sauce
  • 1/4 tsp sugar
  • 3 cloves garlic, chopped
  • Broccoli
  • 1.1/2 tsp cornflour +  1 Tbsp water
Method
  1. Soak the cloud ears till soft, snip off the hard part of the fungus.
  2. Pan fry the beancurd skin till crispy.  Dish out and set aside.
  3. Saute the garlic till fragrant, add in the black beans, followed by the cloud ears.  Stir-fry.
  4. Add in some water and oyster sauce to cook the cloud ears, let it simmer.
  5. Add in the crispy beancurd skin, sugar, and more water as the beancurd skin is very water absorbent.
  6. Add in the broccoli, fine tune to taste and add in the cornflour thickening.
  7. Dish out and serve.


Comments

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

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.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe