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

  • 2 large bean curd sheets
  • 1 long piece thick string
  • 1 piece muslin cloth
  • 400ml water
  • Seasoning (A)
  • 1 star anise
  • 2 cloves
  • 1/2 piece red fermented bean curd (nam yee)
  • 1/2 tsp fermented bean paste (tou cheong)
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 tbsp vegetarian oyster sauce
  • 1/2 tsp pepper
  • 1 tbsp dark soya sauce
  • 1/8 tsp monosodium glutamate

Instructions

  1. Combine ingredients for seasoning (A) and set aside. Heat 1-2 tablespoons oil in a wok and sauté combined seasoning (A) until fragrant. Add in water and bring to a boil for 2-3 minutes. Leave aside to cool completely.
  2. Pour the cooked mixture into a baking tray. Fold the bean curd sheets into half and put into the mixture. Allow to soak for 5-6 minutes.
  3. Carefully remove the soaked bean curd sheets and arrange them neatly on a lightly-greased table-top.
  4. Roll up, then wrap with the muslin cloth and tie up with the string.
  5. Place the wrapped roll on a plate and pour the remaining sauce over it. Steam over a gentle heat for 40-50 minutes.
  6. Remove, untie the string and unwrap. Leave to cool then cut into slices and serve.

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