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Tuesday, March 12, 2013

Plum Sauce Fried Beancurd

A simple fried firm beancurd [taukwa] with sweet, sourish plum sauce and shredded vegetables.
3 pieces firm beancurd [taukwa] - cut halve diagonally
some shredded carrot
some shredded big onion
some coriander leaves
Sauce - Mix together
3 tbsp plum sauce
1 tbsp chilli sauce
1 tsp fish sauce or soy sauce
some toasted sesame seed
  1. Heat enough oil to pan fry beancurd until golden brown or slightly crispy at the edges.
  2. Dish out onto serving plate.
  3. Top with shredded carrots and onions.  
  4. Pour sauce over beancurd and vegetables.  Garnish with chopped coriander leaves or spring onions.
  5. Serve immediately.


Phong Hong said...

Kimmy, this is so nice and simple. I like the sauce :)

kimmy said...

Hi Phong Hong, very simple and you can just have this on its own for a light meal, maybe add more shredded fresh vegetables. Can reduce the sweetness too.

Chef and Sommelier said...

Hi Kimmy! Agree with Phong Hong! Very appetizing dish!

Esther@thefussfreechef said...

I like to orr this dish whenever we eat out, so appetizing and non greasy. Kimmy, you really have a lot of nice and easy dishes inyur repertoire :)

lena said...

good morning kimmy, this is nice and it reminds me of the thai style fried beancurd that i had at a stall near my place, their shredded vegetables are slit into the pockets of the beancurd instead.

kimmy said...

Hi Chef, yes very appetising and I love the shredded vegetables with the sauce.

kimmy said...

Hi Esther, was contemplating whether to post this dish cos' it is so simple but just like to record it as reference for my younger generations.

kimmy said...

Hi Lena, it's a good way to slit the shredded vegetables into the pockets. Here I quartered the beancurd and it's too small to do that.

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