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Sunday, October 2, 2011

Vegetarian Duck [Vegetarian Siew Ngoh]

Fried vegetarian duck before slicing

Very tasty, tender vegetarian duck
Ingredients for this dish is simple but the steaming is quite tedious.  I made 20 pieces in one go.  My advice is not to make too many as I have to steam them in batches.  The recipe here is only for making 4 pieces.  This dish can be prepared ahead and kept for weeks in the refrigerator before deep frying to serve.
Ingredients for vegetarian goose
1 sheet [dried beancurd sheet - used for cooking tong sui] - soak in water for 5-10 minutes and drain.
2 sheets of big size beancurd skin [foo peh]
Marinade ingredients [combine together]
1 tsp 5 spice powder
1 tsp castor
1/2 tsp vegetarian msg
1 tsp light soy sauce
1/2 tsp sesame oil
1 cube nam yee 'tau choo' [red fermented beancurd]
a dash of pepper
110 ml water
8 satay sticks
Before steaming
After steaming for 20 minutes

  1. Combine marinade ingredients in a bowl and set aside.
  2. Cut each beancurd skin into 4 equal size pieces.
  3. Spread 1-2 tablespoon of marinade ingredients all over a sheet of beancurd skin [foo peh], place another sheet on top and spread again 1-2 tbsp marinade.  Place a piece of the soaked beancurd sheet in the centre and fold into a rectangle.  Prick the top with a satay stick so that the seasoning can seep through the holes.  Use toothpicks to pin both ends to hold the pieces in place.  Do the same for the balance ingredients.
  4. Put vegetarian goose on a lightly greased plate and steam for 20 minutes.  In between steaming, open the lid for a second and continue steaming.  Remove and leave to cool before storing.
  5. To serve, deep fry each piece till golden brown.  Cut into 2 cm slices and serve plain or with chilli sauce.

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