Braised Emperor Beancurd with Spinach

Tested Recipe with Slight Adjustment Adapted from Chef Justin Hor Chee Keong’s Taste of Cantonese Cuisine

Braised Emperor Bean Curd with Spinach 1


150g spinach stem

150g shimeji mushroom

Bean Curd:

1 litre homemade soy bean milk

7 eggs

½ tsp salt

½ tsp sugar

½ tsp chicken seasoning powder

150g spinach leaves (shredded)

Shimeji Mushroom Sauce:

300ml water

1 tbsp concentrated chicken stock

1 tbsp oyster sauce

½ tsp chicken seasoning powder

½ tsp sugar

½ tsp light soy sauce

Preparation Instructions:

  1. Place the homemade soy bean milk in a mixing bowl.
  2. In another bowl, add in eggs, salt, sugar and chicken seasoning powder, use fork to beat until well combined. Use a strainer to strain the egg mixture into the homemade soy bean milk.
  3. Add in shredded spinach leave, stir to combine.
  4. Lay cling wrap on an 8-inch square x 1 ¾-inch height cake tin.
  5. Pour the egg and spinach mixture into the cake tin.
  6. Cover with cling wrap on top.
  7. Steamed at preheated steamer for 40 minutes or until the beancurd are fully cooked.
  8. Remove and leave to cool completely before cutting into square pieces. Use paper towel to absorb the excessive water.
  9. Bring some water to a boil, quick blanch the spinach stem and shimeji mushroom separately. Remove, drained and set aside.
  10. Heat up adequate cooking oil for deep-frying. Deep-fry the beancurd until golden brown. Remove and drained on paper towel to absorb excessive oil.
  11. Add shimeji mushroom sauce ingredients into a saucepan and bring to a boil. Remove and set aside.
  12. To serve: arrange the spinach stem neatly on a serving platter. Top with deep-fried bean curd, follow by shimeji mushroom, drizzle the sauce on top and serve.



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