Stuffed Beancurd Puffs Recipe |
Ingredients: Serves 4 |
10 bean curd puffs (tau pok), each about 7 x 7 cm 6 fresh red chilies, seeded, sliced and pounded until fine 100 g skinned peanuts (groundnuts), roasted and coarsely crushed Sauce: 150 g palm sugar (gula melaka), chopped 2 tablespoons castor or superfine sugar 3 tablespoons dark soy sauce 1 teaspoon roasted dried shrimps paste (belachan) 1 tablespoon tamarind pulp (asam Jawa), mixed with 60 ml water and strained for juice Filling: 1 cucumber, peeled if desired and julienne 100 g bean sprouts, tailed if desired and scalded 50 g yam bean (bangkuang), peeled and julienne |
Method: To prepare sauce, combine both sugars in a saucepan and cook over low heat until dissolved. Strain syrup into a clean saucepan and add all remaining ingredients. Simmer for 5 minutes or until sauce thickens. Remove from heat and set aside. Slit bean curd puffs horizontally on one side to make a pocket. Stuff with filling ingredients. Lightly grill stuffed bean curd puffs over charcoal heat until light brown, turning over once. Alternatively, pan-fry on an oiled griddle. Either leave whole or slice into quarters and place on a serving plate. Pour sauce over and top with desired amounts of pounded chilies and peanuts. Serve warm. |
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