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Stuffed
Chilies,
Tofu and Lady's Fingers |
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Stuffed Chilies,
Tofu and Lady's Fingers |
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for healthy living |
| Salad of a different kind |
Stuffed Tofu (Yong Tofu)
(Cooking time 20 minute, serve 5s)
(A) Ingredients for Fish paste
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500 g mackerel fish meat, scrape
from fish using a metal spoon
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1 tbsp
corn flour
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salt and pepper to taste
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3 tbsp water
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1 egg white
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1 cm salted fish, optional
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100 g lean pork, optional
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Fish past made
from fish meat with
the proper texture |
(B) Vegetables Ingredients
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1 bitter gourd, cut into 1 cm rings, remove seeds
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1 eggplant, cut into 1 1/2 cm slanting rings. each ring is slit in the
centre
for meat stuffing
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2 red chilies, seeded, slit into halves lengthwise without breaking.
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2 green chilies, slit same
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3 ladies fingers, slit
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2 tofu, slit halves without breaking
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capsicum, and tomatoes, quartered (optional)
(C) Gravy preparation
fish bones
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2 thin slices of ginger
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1 tsp of shopped garlic, fried till golden
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salt and pepper to taste
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1 tbsp
soy sauce
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1/2 tsp sesame oil
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2 tbsp
corn flour for thickening gravy
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4 tbsp oil for frying stuffed vegetables
Method
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Place (A) in a mortar or electric mixer and beat it into a
smooth paste. You may have to add more water, bit by bit to get
the smooth paste. Hold the fish paste in one hand and throw it
onto a smooth surface. Repeat this 8 times
or more to get a
bouncy fish paste.
The whole process may take about
15 minutes.
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Stuff 1 tbsp of fish paste into the slit vegetables and tofu.
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Heat 4 tbsp oil. Add in all the stuffed vegetables and fry over medium
heat till light brown. Dish out and drain the oil.
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To prepare gravy, fry the fish bones with ginger slices till golden.
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Boil the fish bone in 1 1/2 cups of water, then bring to low heat and
simmer for another 15 minutes.
Remove bones. Add in the rest of (C). Bring to
boil to thicken.
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Add in all stuffed vegetables, stir briskly for 30 seconds.
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Serve hot with chili sauce.
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sssSSH...grandma said: Success of this popular Chinese
dish relies very much on the making of a proper fish paste. It
must have a 'bouncy' texture and a 'Q' feel.
sssSSH...Grandma said:
The right texture
of a
fish paste is obtained when the paste that is
made of fish meat is smooth and does not stick
to the board and hands.
sssSSH...Grandma said:
Fish bones must
be fried with ginger in the making of gravy to get rid of the fishy
smell.
Chinese New Year Salad
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Yee Sang:
A must must Chinese New Year celebration dish.
'Love at First Sight'
to novice and
'Forever My Love'
for those who have tried. |
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