• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy, Normal
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Recipe Ingredient

  • 2 sheets beancurd skin (tau puay)
  • Combine:
  • 220ml water
  • 1/2 tsp soda bicarbonate
  • Marinade (combine in a small bowl):
  • 1 tsp Chinese five spice powder (ng heong fun)
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • 1 cube red fermented bean curd (tau ju)
  • 110ml water

Instructions

  1. Fold each bean curd skin into a rectangle of 16cm x 10cm, then secure the edges with toothpicks or sharpened 8cm-long satay sticks (or lidi).
  2. Soak both these pieces of folded beancurd skin in the combined soda bicarbonate solution for 10 to 15 minutes, then drain well.
  3. Spread the marinade ingredients all over the beancurd skin. Leave aside for 30 minutes.
  4. Heat about three to four tablespoons of oil in a non-stick pan and shallow fry the beancurd until golden brown and fragrant.
  5. Remove the toothpicks and slice into 1.5cm-wide pieces. Serve with chilli sauce.

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