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Wednesday, March 29, 2017


This recipe is quite similar to my earlier post on Braised Taupau with Fish Paste.  The paste mixture is the same while the flavour is different.  Here, I used the round shape fresh tofu skin and the sauce is sweet and sour.
Similarly, preparing the paste needs some effort but it is worth doing it as you can prepare 2 dishes with different flavours with similar ingredients.  

Ingredients for Paste
100 gm fish paste
50 gm prawn paste
50 gm minced meat
some chopped spring onions
Seasoning [mixed together]
1 tsp salt 
1/4 tsp pepper
1/2 tsp sesame seed oil
2 tbsp cold water +1 tbsp cornstarch
  1. In a mixing bowl, combine fish paste, prawn paste and minced meat with seasoning.
  2. Stir in a one direction into a sticky paste.  Add in the spring onions and mix well.  Shape into ball, place in a container and chill for at least 30 minutes or until required.
Other Ingredients
10 pieces round fresh soya skin [tau pau] - defrost
some chopped garlic, red chilli and spring onions
3 tbsp tomato sauce
1 tbsp sugar
1 tbsp vinegar
2-3 tbsp water
  1. Separate the fresh tofu skin and press out excess water.
  2. Spread some prepared paste on a piece of taupau.  Press lightly and set aside.  Finish doing the same for the rest.  
  3. Heat up a non stick pan with enough oil to pan fry or deep fry the tofu skin until golden brown.  Push aside.
  4. Remove excess oil if any from wok, saute garlic until aromatic.    Add in fried tofu skin and seasoning sauce, bring to a quick boil. 
  5. Dish up and garnish with chopped spring onion.  Serve immediately.


Emily said...

Super Yumms! Very enticing!

Lee Kin Wong said...

Hi Kimmy! Might I know whether prawn paste is belachan? Thanks.

Kimmy said...

Hi Emily, I love taupau as it can be cooked in variety of flavours. It is a rather versatile ingredient for vegetarian and non vegetarian dishes.

Kimmy said...

Hi Lee, belacan is the hardened type of shrimp paste, sundried. It comes in a block different from the bottled shrimp paste.

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