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

Recipe Ingredient

  • 3 pieces beancurd sheets (foo pei)
  • Some satay sticks
  • Toasted sesame seeds
  • Seasoning (combine):
  • 1 tbsp light soy sauce
  • 1 piece red fermented beancurd (tau chu), mashed
  • 1/2 tbsp tomato sauce
  • 1 tbsp sugar
  • 1 tbsp bean paste
  • 1 tbsp preserved soy bean (tau cheong)
  • 1/2 tsp five spice powder
  • dash of pepper
  • 1 1/2 tbsp rice flour
  • 120ml water
  • 1/2 tbsp sesame oil


  1. Open up the beancurd sheets and arrange on a table top. Layer them neatly one on top of the other. Brush the seasoning on the beancurd sheets. Fold into a rectangle. Prick the top with satay sticks so that the seasoning can seep through the holes.
  2. Use the satay sticks to pin both ends to hold the pieces in place. Put beancurd sheets on a lightly greased plate and steam for 20 minutes. Remove and leave to cool.
  3. Deep-fry cooled pieces until golden brown. Cut into slices, sprinkle with sesame seeds and serve immediately.
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