Friday, November 22, 2013

Braised White Beancurd & Tou Fu Pok with SoyaBean Paste

Braised White Beancurd & Tou Fu Pok with Bean Paste

5 white beancurd
7 toufu pok
2 large garlic cloves
2 large scallion, finely chopped
1 chilli

3tbsp fermented soya bean paste
1tbsp osyter sauce
Chicken granules, sugar, salt and peper to taste
1/2 cup water
Cornstarch water for thickening

1. Heat wok cooking oil, sauteed chopped garlic till aromatic and beancurds and toufu pok fry evenly.  Add in seasoning mix well and add water let it simmer for 2 minutes.  Taste the gravy add more seasoning if necessary and lastly add cornstarch water to thicken the gravy.

3. Dish up and serve with white rice.

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