When my brothers and I were growing up, my mother used to cook this signature dish of hers quite often. It is a simple dish of toufu but it is very delicious and appetising.At the request of GP, I have asked my mother to share her trade secret, so here it is.... enjoy!
INGREDIENTS
cooking oil
2 toufu (deep fried)
4 cloves garlic (chopped)
300g minced pork (marinated in light sauce, pepper, sesame oil and cornstarch)
6 Chinese dried mushrooms (sliced)
1 red chilli (chopped)
2 tbsp fermented bean paste ("tau chiew")
hot water
sugar (to taste)
METHOD 1. Deep fry the whole toufu. Drain off the excess oil and place the toufu in a large bowl.
2. Fry the garlic in some oil until fragrant.
3. Add the minced pork, dried mushrooms and red chilli and fry until cooked.
4. Add the fermented bean paste and hot water. Add sugar to taste.
5. When the gravy has boiled, pour over the toufu.
2 comments:
1. lightly fry the garlic with the chopped chillies
2. lightly fry the tau cheo
3. throw in the sliced mushrooms (can kay liao with the sliced button mushrooms too)
4. add minced pork and lightly fry all the mixtures
5. add hot water to form some gravy
6. sugar to taste (kiam te)
scrumptious!! thank you auntie!!
GP
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