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Wednesday, October 25, 2017


One of the best ways to cook fresh beancurd skin is to pan fry the pieces until golden brown and crispy.  It is crispy outside and soft and moist under the fried surface.  In home cooking, I will use pan fry method as less oil is needed.  Unless you are prepare a big portion then, deep frying would be a good method.  The beancurd skin looks like a sunny up omelette.
This recipe here is slightly different from my previous posts.  It is a dry version which little sauce.  The fresh beancurd skin [tau pau] are lightly coated with cornflour before frying to prevent them from sticking to the pan and making them more crispy.
A savoury dish with fragrance of sesame seed oil and ginger.
6 pieces fresh beancurd skin [round shape]
Some soaked black fungus [bok nee]
30 gm ginger - cut thin strips
2-3 tbsp sesame seed oil
2 tbsp light soy sauce
2 tbsp cooking wine
1 tbsp oyster sauce
1/4 tsp sugar
2-3 tbsp water
  1. Defrost beancurd skin, press out excess water.  Lightly coat each piece with cornflour on both sides.
  2. Heat up a non-stick wok with some oil, pan fry tau pau pieces until golden brown on both sides.  Dish up.
  3. Remove excess oil, add in sesame seed oil, saute ginger until aromatic and crispy.  Add in the black fungus and fried tau pau.
  4. Pour in seasoning, stir fry to mix ingredients well.  Bring to boil and simmer until the tau pau have soaked up the seasoning sauce.
  5. Dish up to serve.

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