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


10 pcs bean curd

150g minced meat

70g minced preserved radish (chai poh)


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


1 tsp potato flour mixed with 2 tsp water


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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