'Towfoo Pok' are deep fried bean curds cubes and can be bought ready made at the fresh market or supermarkets.They are excellent for stuffing minced meat and the bigger version is excellent for stuffing raw vegetables like turnip strips, cucumber and blanched bean sprouts.
The recipe I am going to share is 'towfoo pok' stuffed with a mixture of mince meat and chives.
The meat used can be pork or chicken breast meat.
The steps :
1) First, soak the pieces of 'towfoo pok' in hot water and then squeeze out the water to get rid of the oil as much as possible.
2) When the 'towfoo pok' becomes less oily , squeeze until they are almost dry. Cut into halves and leave them aside.
Getting ready the minced meat :
3) Wash and mince the meat ( 300g is sufficient to stuff about 20 halves of the 'towfoo pok')
4) Once the meat is minced to almost a fine paste, add some salt and a little soya sauce to marinate for a while.
5) Wash some strands of chives, say about 100g. Chop them finely and after that mix well into the minced meat.
6) Also chop finely 2 or 3 cloves of garlic and mix it together with the minced meat mixture. This meat and chives paste is ready to be stuffed into the 'towfoo pok'.
7) To ensure the stuffing do not fall out of the 'case', we must use cornflour mixed in some water. This mixture when heated will turn into a sticky paste and will hold the mince meat in place.
8) Use a teaspoon to take some of the cornflour mixture and wet the bottom of the 'towfoo pok' a little before putting the filling of minced meat and chives. Stuff until the 'case' is full. On the surface, again put a little of the cornflour mixture to ensure further the filling is stuck to the case when it is cooking.
9) Repeat step 8 for the other halves of the 'towfoo pok'.
10) Once all are stuffed with the minced meat mixture, they are ready to be steamed or pan fried over low fire. When pan frying, put the meat side down so that the meat will get cooked thoroughly. Once it is turning brown, it is cooked. Too big a fire will burn it before it is cooked thoroughly.
Method of Serving :
Can be eaten just like that or can be dipped into chilli sauce if prefer it spicy.
Can be wrapped in lettuce leaves and eaten together.
The steamed ones can be served with some fried garlic and oil to improve its flavour.
Garnish with some coriander leaves or sliced chillies.
The recipe I am going to share is 'towfoo pok' stuffed with a mixture of mince meat and chives.
The meat used can be pork or chicken breast meat.
The steps :
1) First, soak the pieces of 'towfoo pok' in hot water and then squeeze out the water to get rid of the oil as much as possible.
2) When the 'towfoo pok' becomes less oily , squeeze until they are almost dry. Cut into halves and leave them aside.
Getting ready the minced meat :
3) Wash and mince the meat ( 300g is sufficient to stuff about 20 halves of the 'towfoo pok')
4) Once the meat is minced to almost a fine paste, add some salt and a little soya sauce to marinate for a while.
5) Wash some strands of chives, say about 100g. Chop them finely and after that mix well into the minced meat.
6) Also chop finely 2 or 3 cloves of garlic and mix it together with the minced meat mixture. This meat and chives paste is ready to be stuffed into the 'towfoo pok'.
7) To ensure the stuffing do not fall out of the 'case', we must use cornflour mixed in some water. This mixture when heated will turn into a sticky paste and will hold the mince meat in place.
8) Use a teaspoon to take some of the cornflour mixture and wet the bottom of the 'towfoo pok' a little before putting the filling of minced meat and chives. Stuff until the 'case' is full. On the surface, again put a little of the cornflour mixture to ensure further the filling is stuck to the case when it is cooking.
9) Repeat step 8 for the other halves of the 'towfoo pok'.
10) Once all are stuffed with the minced meat mixture, they are ready to be steamed or pan fried over low fire. When pan frying, put the meat side down so that the meat will get cooked thoroughly. Once it is turning brown, it is cooked. Too big a fire will burn it before it is cooked thoroughly.
Method of Serving :
Can be eaten just like that or can be dipped into chilli sauce if prefer it spicy.
Can be wrapped in lettuce leaves and eaten together.
The steamed ones can be served with some fried garlic and oil to improve its flavour.
Garnish with some coriander leaves or sliced chillies.
No comments:
Post a Comment