Tuesday, August 29, 2006

LAU SU FANG (BEE TAI BAK)


I bought the freshly-made Lau Su Fang, which was pre-ordered, from Nyan Shin Café. Before I left, the old lady reminded me to put it in the fridge immediately, and added: "There's no preservative in there!" Need I say more about the quality of this stuff!

INGREDIENTS


200gm. Minced Pork

2 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

1 tsp Cornflour

1 tsp Sugar

1 tsp White Pepper

1 tbsp Vegetable Oil
1½ kg. Lau Su Fang

2 Cloves Garlic (minced)

Fish Sauce

Salt




METHOD
  1. Marinate the minced pork (first 7 ingredients) and set aside for at least 15 minutes before use.
  2. Put 3 tablespoons of vegetable oil into wok. When hot fry garlic until fragrant, then add the minced pork and toss thoroughly.
  3. When pork is no longer pink, add 1 to 1½ cup of pork broth (Pork Broth: Boil 2 big bones,½ doz. dried red dates, 8 liters of water, and salt to taste)
  4. Simmer to reduce liquid to ½ the quantity.
  5. Season with salt. Scoop into a bowl to be use later.
  6. Blanch the Lau Su Fang (amount for 1 bowl/person) over boiling water. Place in a bowl.
  7. Scoop a couple of spoonful of cooked minced pork with a bit of liquid on top of the Lau Su Fang. Top with hot pork broth. Garnish with fried shallot and chopped spring onion. Finally add a dash of white pepper.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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