Tuesday, July 22, 2008

Simple Recipe(V)- Vegetarian Bean Curd Strips and Tofu Stew - Halal

Dried Bean Curd Strips (Tau Kee)

Soft Tofu - Bought fresh from Kepong Baru
wetmarket. Home made.

All ready to eat. Best eaten with steam rice
or soft buns


1) Dried Bean Curd Strips - 5 pcs
2) Tofu - One large piece(4" x4"x4") - Cut into 1" cubes
3) Cinnamon Stick (Kayu Manis) - 2 sticks
4) Star Anise(Bunga Lawang) - 2 pcs
5) Light Soya Sauce - 5 table spoon
6) Dark Soya Sauce - 1 table spoon
7) Salt to taste - (Please note that the light soya sauce is already very salty)
8) Corn Flour - 3 teaspoon
9) Water - 2 small bowls
10) 1 bulb of Garlic and Hard Boil Eggs (optional, some vegetarian don't take these)

-Soak Dried Beancurd Strips in cold water for 1 hour.
-Heat up 2 small bowls of water in pot. Add Cinnamon Sticks, Star Anise, Light Soya Sauce, Light Soya Sauce, Dark Soya Sauce and Garlic(optional). Boil for 20 minutes.
-Add in the soaked Dried Beancurd Strips, Tofu and Hard Boiled Eggs(optional). Boil for 5 mins.
-Mix corn flour with a little cold water and add it in the stew to make it thick. Add salt to taste and serve. Best eaten with steam rice or soft buns.


Anonymous said...

I really got to try your recipe, pete...but... I'm not sure if i can do justice to your recipe... hmmm...

Pete said...

Cleff : When cooking you just have to balance the saltiness, sweetness, sourness, spicyness and the smell. You just keep on adjusting this depends on the type of recipe until you get the perfect taste.


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