Recipe Ingredient
- 4 large squares deep fried beancurd
- 4 fish balls (sliced thinly)
- 1 tsp dark soya sauce
- 1 clove garlic (minced)
- pinch of sugar
- salt and pepper to taste
- 2 tbsp water
- 1/4 cucumber (sliced into small pieces)
- 1 sprig chopped coriander leaf
- 1 tbsp toasted sesame seeds
- 1/2 tbsp oil
- chilli sauce
Instructions
- Scald beancurd in hot water for 5 minutes. Drain and cool. Squeeze out the water.
- Cut the beancurd diagonally. Make a slit in the centre of each.
- Heat oil in a kuali. Sauté the garlic till fragrant.
- Add water, sliced fish balls, soya sauce and sugar. Follow with salt and pepper.
- Bring mixture to a boil. Remove when fishballs are cooked.
- Cool the mixture. Remove the fishballs from the sauce. Mix with cucumber.
- Stuff the beancurd with the fishball mixture. Pour remainder of sauce (if any).
- Sprinkle toasted sesame seeds and chopped coriander leaf. Serve with chilli sauce.
