Wednesday, 30 October 2013

家乡酿豆卜 ~ Country style stuffed taufoo pok





 
 
食谱取自 蓝老师的回家吃饭咯!

家乡酿豆卜

材料 A :
猪肉碎 300g
梅香咸鱼  30g  ,煎至金黄色剁碎
红萝卜  50g,切碎
鱼露   1小匙
胡椒粉  1/4小匙
15个圆豆腐卜,一面切开X


4大匙油
1大匙蒜茸
400g
1大匙 蚝油
胡椒粉  1/4小匙
1大匙粟粉水,勾芡用

 
做法

1 材料A放入大碗中拌匀,分成15份。将馅料酿入豆卜里。

2.烧热油,放入酿好的豆腐卜(馅料面向下),煎至金黄色,盛起。

3.留油一大匙,爆香蒜茸,加入水,蚝油和胡椒粉煮滚。

4.放入煎好的豆腐卜,加盖。以中火焖煮至豆腐卜软。加入粟粉水打芡,试味,盛起。趁热享用。

 

Recipe source : Agnes Chang ~ Let’s eat !


Country style stuffed taufoo pok

Ingredients A :
minced pork 300g
mui heong salted fish 30g , pan-fried until golden brown and chopped finely
carrot  30g , chopped
1 tsp fish sauce
1/4 tsp pepper
15 round taufoo pok , cut 1 side into “ X” opening


4 tbsp oil
1 tbsp chopped garlic
water 400ml
oyster sauce 1tbsp
pepper 1/4tsp
1 tbsp corn flour water , form thickening

 
Method :

1.  Mix A in a mixing bowl until well-combined. Divide into 15 portions . Stuff 1 portionof meat mixture into each taufoo pok and shapre neatly .

2. Heat up oil , add stuffed taufoo pok with meat mixture down , pan-fry until golden brown . Dish up .

3. Leave 1tbsp oil in wok , sauté chopped garlic until fragrant , pour in water , oyster sauce , pepper and bring to boil .

4. Add taufoo pok , cover wok and leave to cook with medium heat until taufoo pok are soft . Thicken with corn flour water , taste and dish up . Serve with rice .