Wednesday, June 11, 2008

HOME-MADE FRIED TOFU IN PORK BROTH



I bought 3 bags of unsweetened soyabean milk from the tofu seller at Petanak market to make drinks this morning. So I thought I could quickly whipped up a small tofu for dinner with some of the milk.

I used a small cake pan; one of the RM4.90 Japanese thingy from Parkson. The end result is no bigger than a stick of butter. As in most of my cooking they is no exact formula to follow... I just use whatever is at hand and go from there, based on intuition.

The egg aids as a binding agent, and the extra yolk adds more color to the custard. The custard was steamed at high heat, which caused the bubbles and ripples; as it was going to be deep-fried, its looks and texture didn't matter. However, if smooth form is desired, cover the cake pan, and lower the heat for a gentle steam.



TOFU INGREDIENTS

1 Egg
1 Egg Yolk

140 Ml. Soyabean Milk
½ Tsp. Chicken Granulate

PORK BROTH MARINADE
100 gm. Minced Pork
2 Tsp.Soy Sauce
1
Tsp.Sugar
1 Tsp.Pepper
1 Tsp.cornflour
2 Tsp.oil



GARNISH

2 Slices Ginger ● 2 Cloves Garlic ● 1 Stalk Green Onions


TOFU CUSTARD PREPARATION

Crack 1 egg plus 1 yolk ● Pour in the soybean milk ● Add ½ tsp. chicken granulate

Whisk the mixture ● Strain the egg-soybean milk mixture ● Pour into cringe wrap covered pan



STEAMING THE TOFU CUSTARD

Place the tofu custard pan on a steamer ● Steam for 10 minutes ● Cool in water bowl

Flip over the pan ● Gently pull the cling wrap to release the custard ● Remove the cling wrap



PORK BROTH

Fry the marinated pork with 1 clove of garlic ● Add a cup of water into the cooked meat ● Add seasoning and simmer for 15 minutes

Strain the broth ● Remove oil layer from broth and reserve ● Allow the cooked minced pork to cool and dry


FRYING THE TOFU

Coat tofu with cornflour ● Deep fry in hot oil until golden brown ● Remove excess oil with paper towel


TOPPINGS

Mince the cooked pork in a blender ● Deep-fry the pork until golden brown, loosening the pork in floss-like ● Julienne the ginger and garlic
Deep-fry the ginger and garlic until golden brown ● Mix the ginger, garlic and pork floss together ● Heat up the reserved broth and season; thicken slightly with cornstarch slurry if desired


Top the tofu with the deep-fried ingredients in a deep plate ● Pour the broth around the tofu ● Garnish with green/spring onion slices


2 comments:

KAY said...

Wow... I like the way you made the tofu.

Kong-Kay said...

kam-sia! go make your own now.

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