Steamed Bean Curd with Ground Pork
Tired of cooking, but the sense of guilt that slowly crawls into me is surely something I hate. Looking back at the days of singlehood, I’d just dump everything into a pot and so long as it filled up my stomach, the taste wouldn’t be an issue at all. But now, cooking is not as easy as before. I will need to ensure that my other half is constantly well fed and well taken care of. Healthy home-cooked meal is a must in ensuring your loved ones get the nutrition they need. Instead of preparing food that requires stir-frying or deep-frying, steaming is my preferred choice of cooking.
Hubby loves eating bean curd (tofu) and he would order them each time we had Yong Tau Foo. It has been quite some time since he had his favourite food and hence, this time I decided to cook something special for him. It turned out that he was very pleased with the dish.
Steamed Bean Curd with Ground Pork Recipe
Serves: 2 pax / Prep Time: 10 mins / Cooking Time: 5 mins / Level of Difficulty: Simple
Ingredients
- 1 cube of silken bean curd
- 250g ground pork
- 1/2 red onions (finely chopped)
- 2 tbsp. dried shrimps
- 4 bird’s eye chilli
- 2 tbsp. canola oil
Sauce
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 2 tsp. cornstarch
- White pepper powder to taste
- Sugar to taste
- 1/2 cup water
Instructions
1. Steam the bean curd for 5 minutes and set aside.
2. Soak the dried shrimps in hot water for 5 minutes and set aside. Drain the water and chop the shrimps into small pieces.
3. Heat up the skillet with canola oil and add in the dried shrimps and onions. Stir fry them until fragrant.
4. Add in the ground pork and break them into smaller pieces using a wooden spatula. Stir frequently until the meat is no longer pink.
5. Add in the soy sauce, oyster sauce, bird’s eye chilli , sugar and white pepper powder. Stir continuously until the meat is thoroughly coated with the sauce.
6. Add in water and bring it to boil before adding the corn starch to thicken the sauce.
7. Do a quick stir and place them onto the steamed bean curd. Serve immediately with hot steamed rice.
NOTES:
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