Steamed Bean Curd Skin With Ginger Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 3 |
|
I am posting this in response to a request. I have not made it myself. It is a recipe by Amy Beh at the Star of Malaysia. The times and servings are guesses. Ingredients:
1 sheet dried bean curd skin |
2 tablespoons grated ginger |
1 tablespoon grated garlic |
2 tablespoons finely chopped carrots |
1 teaspoon soy sauce |
1/2 teaspoon sesame oil |
1 teaspoon vegetable oil (mildly flavored) |
1 teaspoon sugar |
1 pinch salt |
1 pinch pepper |
10 -11 stalks kale, blanched (hong kong kai lan) |
1 tablespoon chopped spring onion |
1 tablespoon chopped coriander leaves |
1 tablespoon chopped red chili pepper |
Directions:
1. Wet the sheet of beancurd.
2. Fold it 5 or 6 times, then cut it into retangular pieces.
3. Place on a heatproof plate.
4. Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
5. Spoon mixture over beancurd pieces.
6. Steam over rapidly boiling water 2 to 3 minutes or until cooked.
7. Line a serving plate with blanched Hong Kong kai lan.
8. Arrange the steamed beancurd on the green vegetable.
9. Garnish and serve.
|
|