Golden Bean Curd with Minced Meat

Tested Recipe with Slight Adjustment Adapted from Patsie Cheong’s Delectable Mixed Rice Recipes

Golden Bean Curd with Minced Meat

Ingredients:

10 pcs bean curd

150g minced meat

70g minced preserved radish (chai poh)

Seasonings:

1 tbsp vegetarian oyster sauce

½ tsp soybean paste

1 tsp thick soy sauce

1 tsp sugar

¼ tsp salt

¼ tsp ground white pepper

1 cup water mixed with 1 tbsp concentrated chicken stock

Thickener:

1 tsp potato flour mixed with 2 tsp water

Garnishing:

1 red chilli (sliced)

1 stalk spring onion (chopped)

Preparation Instructions:

  1. Rinse minced preserved radish, soak for 30 minutes and squeeze dry.
  2. Heat up adequate cooking oil for deep-frying. Deep-fry the bean curd until golden brown. Remove and drain on paper towel to absorb the excessive oil. Transfer onto a serving platter and set aside.
  3. Leave 2 tbsp of cooking oil in the wok, add in minced meat and preserved radish, stir-fry until cooked.
  4. Pour in seasonings and bring to a boil. Stir in flour solution and top the mixture onto fried bean curd.
  5. Garnish with sliced red chillies and chopped spring onion and serve.

 

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