I was surprised that this simple dish can earn a 'Thumbs Up' from my hubby when he tried this. He says that this dish is suitable for all ages especially the seniors. He is also wondering why the 'Chap Fan' stalls [Economy Food Stalls] do not serve this dish. It is good with rice or porridge. He even asked for the recipe to share with his regular Chap Fan stall owner. It has to be good or maybe this dish suits his preference.
Anyway, I like this too because it is easy and economical to prepare this dish, hehehe!
Recipe adapted from Yum Yum Magazine No. 103 with slight modifications
100 gm preserved sweet mei cai
100 gm minced meat [with some fats]
10 pieces tofu puff - cut halve
1 tbsp chopped garlic
1-2 tbsp oil
1-2 tbsp light sauce to taste
dash of pepper
- Rinse preserved vegetable several times and soaked for 5 minutes. Drain and squeeze out excess water. Cut thin strips.
- Heat oil in a non-stick wok, pan fry tofu puff until slightly brown or crispy. Dish up.
- Using the same wok, dry fry the mei cai until dry, push aside. Add in 1 tbsp oil, saute garlic until aromatic, add in minced meat. Continue to stir fry until firm, then combine all the ingredients.
- Add in seasoning and enough water to cover the ingredients. Bring to boil, lower heat to simmer for 10 minutes before adding the fried tofu puffs.
- Add some more water, bring to boil and simmer for another 10 minutes.
- Dish up and serve.
This post is linked to Cookbook Countdown Event #16 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray