Tuesday 14 February 2006

Fried Savoury Beancurds

Fried Savoury Beancurds
I found another beancurd recipe to use up a box that was soon to expire. This one has a very tasty and slightly spicy batter. And I suspect this is very similar to the fried beancurd we used to have in a Chinese restaurant in the basement of the old Makati Cinema Square in Pasong Tamo Ave. down in Makati. That one had a very nice sauce which complements it well. I guess I'll have to concoct that next to complete the similarity. The book The Food of China yielded this nice dish.


Fried Savoury Beancurds

500 g  beancurds
100 g  minced pork (optional)
1 cup plain flour
1 egg - beaten
1/2 tsp salt
1/2 tsp sugar
2 tsp chicken stock powder
1 Tbsp chilli sauce
water to mix
oil for deep frying
freshly ground black pepper
shredded green onions or chopped herbs (for garnish)
  1. Combine flour, egg, salt, sugar, chicken powder, chilli sauce, pork and enough water to make a batter with the consistency of double (heavy) cream.
  2. Cut the beancurd into pieces of 1/2 inch thick, about 2 inches long, and 1 inch wide.
  3. Heat oil in a wok or saucepan until slightly smoking.
  4. Dip the beancurds in the batter then slip them one by one and in batches in the oil. Deep fry for about 3-4 minutes or until golden brown.
  5. Garnish with black pepper and herbs.

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