• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Scald beancurd in hot water for 5 minutes. Drain and cool. Squeeze out the water.
  2. Cut the beancurd diagonally. Make a slit in the centre of each.
  3. Heat oil in a kuali. Sauté the garlic till fragrant.
  4. Add water, sliced fish balls, soya sauce and sugar. Follow with salt and pepper.
  5. Bring mixture to a boil. Remove when fishballs are cooked.
  6. Cool the mixture. Remove the fishballs from the sauce. Mix with cucumber.
  7. Stuff the beancurd with the fishball mixture. Pour remainder of sauce (if any).
  8. Sprinkle toasted sesame seeds and chopped coriander leaf. Serve with chilli sauce.

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