Tuesday, June 2, 2020

Ampang Yong Tau Fu

Recipe source: The MeatMen with my own adjustment

What you need:

3blocks tau kwa, halved diagonally and slit each half at the center
1 bittergourd, sliced 1inch each and remove seeds
6 large chilis (red or green as you prefer), make a center slit, remove seeds
1 eggplant, sandwich sliced
6 lady's finger, make a slit at each center
enough oil to deep fry

Fish paste:
200g minced prawns
200g toman fillet
1/2 tsp salt
1/2 tsp pepper
1tbsp light soy sauce
1tbsp corn starch
50ml water

2tbsp oil
1tbsp garlic, minced
1/4 cup light soy sauce
1/2 cup water
1tbsp oyster sauce
1tbsp black bean sauce
2tbsp sugar
2tbsp cornstarch mixed with 2tbsp water

  1. For the fish paste: blend everything in the food processor until smooth
  2. Fill the slits in tau kwa, bittergourd, chilis, eggplant and lady's finger with fish paste
  3. To make the sauce: heat oil in a pan, sautee garlic until fragrant. Add in soy sauce, water, oyster sauce, black bean sauce and sugar. Bring to boil, add in cornstarch slurry, mix briefly until the sauce thickened and off fire
  4. Just before serving, deep fry all the vegetables and tau kwa. Drain and place on a serving plate and pour sauce over

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