Wednesday, August 11, 2010

Chicprawn Tofu.

Tofu i s made by coagulating soy milk and pressing the resulting curds.
Tofu has very little flavor or smell on it's own but is versatile, you can do wonders with it.

Like the minced chicken/minced prawn (50:50) tofu which my wife made for our dinner.

The minced chicken/prawn paste is mix with finely chopped coriander leaves, carrot, sesame oil, salt and pepper to taste.
The tofu skin is brown in color but the texture inside is like a firm custard.
Dig out some of the tofu from the center.
Fill it up with the minced chicken/prawn paste.
Pin discarded prawn tail into it.
Steam for about 10 minutes and it's ready to be serve !

Before and after.

Close-up of before and after.

The dish looks fabulously good but i feel it would taste better with a pork/prawn combination.


Stephanie said...

Thanks for this delicious recipe! I will definitely try this at home :-D This will be my first time making a chicprawn paste. I usually make porkprawn paste he he... or just fish paste.

Hey, I just knew that Hannah, she is your sis-in-law ;-)

foodbin said...

Stephanie-yes, she's on the 2nd left of my blog's header.

smallkucing said...

Yes, pork and prawn will be the "Sui Kow"

Wendy said...

This looks delicious! I need to find this at a restaurant around here - or at least make it myself.

foodbin said...

smallkucing-yes- prawn/fishpaste will be ok,too.
Wendy-it is easy to make.

Stephanie said...

I noticed! She is famous now ha ha... :-D