Wednesday, October 17, 2007

STUFFED TAU PHÓNG (POK) TH'NG [FRIED BREANCURD SOUP]

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Most soups are simplicity in itself. There's not much to do except dumping everything into a soup pot and let them simmer. This one is more on the preparation.

The old recipe calls for tau phóng stuffed with minced pork cooked in dōngcài infused chicken or pork broth. I've added a bit of vegetables into the marinated (soy sauce, white pepper, sugar & oil) minced pork to give it some crunch.




INGREDIENTS

7 Pcs. Tau Phóng (Pok)

10 gm. green onion

10 gm. Carrots

10 gm. Tiānjīn Dōngcài

100 gm. Minced Pork

1 Bundle Tanghoon
(Glass Noodle)

1.5 Liter Pork Broth

Salt





METHOD


Use a cleaver to chop and blend the minced pork, green onion, carrot and dōngcài - chop in opposite directions, scoop and roll over to blend.

Soak the glass noodle (tanghoon) in water to soften.
Cut a small slit on one side of the beancurd (Tau Phóng).

width="600"Push the minced pork into the slit, using the index finger to lodge the meat to the bottom. Pack in as much of the mixed pork as possible without breaking the Tau Phóng.

The stuffed Tau Phóng.

Bring the broth to a boil, then put in the stuffed Tau Phóng - meat side down. Cover the pot and simmer for 20 minutes. Add salt to taste. Before serving, bring the heat to high. When it boils, drop in the glass noodle, and let it bubble for a minute. Serve immediately with fried shallot and chopped green onion garnish.


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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...

May the Farce be With You!

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