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Little Wok inspired me to try out this recipe.

Ingredients :

  • 500 ml Fresh Soya Milk (non sweetened)

  • 6 Eggs

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • 1 tsp Salt

Preparation Method :

I had used homemade soy milk for this recipe. Get the thick soy milk from first pressing of soy extract. Bring to boil.

Meanwhile break 6 eggs in a wide bowl. Whisk lightly. Add salt and leave it.

Dissolve corn starch with water and keep it in a wide vessel. Once soy milk boiled, transfer it to the wide vessel which contains corn starch. Let it cool for 10 minutes. Then add eggs to the soy milk. Mix well.

Strain with strainer.

Prepare a dish layered with cling wrap for easy removal later.

Pour strained soy mixture into the dish. Cover with cling wrap again.

Steam in low heat for 20 minutes or until cooked.

Remove from the dish. Cut into desired shapes.

Ideally deep fry in hot oil to golden brown.

Serve with desired sauce.

Here i prepared a simple gravy with minced chicken and enoki mushrooms.

  • 100 gm Minced Chicken

  • 1 packet Enoki Mushroom

  • 1 1/2 tbsp Light Soy Sauce

  • 1 tbsp Oyster Sauce

  • 1/2 cup Chicken Stock

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • Salt

  • 1 tbsp Minced Garlic

  • 1/4 sliced Onion

Preparation Method :

Heat 1 tbsp of oil in a wok. Fry minced garlic and onion soft  until fragrant. Add minced chicken and fry to cooked.

In a bowl, mix all the sauces with chicken stock. Add a pinch of salt and mix well.

Transfer the sauce mixture into wok. Bring to boil.

Add mushrooms to the boiling sauce. Cook for 2 minutes. Make sure not to over cook the mushrooms.

Mix corn flour with water and add into the sauce for thickens the gravy.

Once gravy thickens, turn off fire.

Pour over deep fried Homemade Egg Beancurd. Serve hot with steamed rice.

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