Steamed dressed beancurd

Steamed dressed beancurd

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From
South East Asian Food

Ingredients

Quantity Ingredient
2 cups roughly chopped drained soft beancurd
1 egg white, beaten
salt
1/2 boned skinless chicken breast, minced or lean minced pork or beef
1 egg yolk, lightly beaten
1 spring onion, chopped
1 teaspoon juice squeezed from very young fresh ginger
1/2 teaspoon dry sherry
1 tablespoon sesame oil or vegetable oil
100g snowpeas, washed and trimmed
100g young carrots, washed and cut into fine matchsticks
dash light soya sauce, to taste (optional)
1 teaspoon cornflour
1/2 cup water
pepper
coriander leaves, for garnish

Method

  1. Mix the beancurd, egg white and salt to taste in a bowl. In another bowl, thoroughly mix the chicken or other meat, egg yolk, spring onion, ginger juice, sherry and a little salt.
  2. Grease the inside of some small moulds or an ovenproof dish, fill with alternate layers of the beancurd and the meat mixture, and steam on a rack in a covered pan of boiling water for 15 minutes, or stand in a tray of warm water and bake in a moderate oven until set in the centre. When it is set, turn out of the dish on to a plate or plates and keep warm.
  3. In the meantime, heat the oil in a pan and stir-fry the snowpeas and carrots in it until they are well coated. Add a splash of light soya sauce and stir again. Mix the cornflour, water, salt and pepper to taste. Add this to the pan and, stirring everything to mix, let it simmer until the snowpeas and carrots are lightly cooked and the sauce has thickened. Surround the beancurd mould with this mixture, and serve while still hot, garnishing with coriander leaves.
Tags:
SBS
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