Braised Bean Curd RecipeOrigin: Fusion Period: Modern |
|
This dish came about through a very roundabout way. Though Chinese in origin, it was given to me by a Malay Chinese friend and the native green used is not commonly avialable so I have substituted with the closest green available, pennywort. Ingredients
100g cooked pork, shredded 
Braised Bean Curd Preparation:Method:MethodAdd all the ingredients to a bowl and mix well. Heat oil in a wok to a depth of 3cm. Form the bean curd mix into oval about 2cm in size. Drop these in the oil and fry until golden (about 5 minutes). When ready lift with a slotted spoon and drain on kitchen paper. Serve with a sweet chilli dipping sauce. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Braised Bean Curd to your online bookmark site: 
|
|
More Fusion recipes... More snack recipes... More Modern recipes... More recipes for Meat... More recipes using Wild Foods... More recipes for Pork... More braising recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and mushrooms as primary ingredients: Grewel Forced Easter Brunch Sausage Strata Prawns with Horn of Plenty Mushrooms and Saffron Rice Kinoko Udon Rehschmortopf Tray Bread Lorraine Thai Pork Curry in the Burmese Style Carpaccio of St George's Mushroom Veal Liver with Horn of Plenty Mushrooms Chicken of the Woods with Wild Rice Pork Goulash with Sauerkraut Sliced Pork with Jew's Ear Fungus Field Mushrooms in Buttermilk Haiken Corn Soup Teisen Bork Fife Broth Lobster Casserole Brithyll mewn Bacwn Cream Schnitzel Crisp German Meatballs Govjadina Stroganov Kelp Noodles with Vegetables Fried Shaggy Ink Caps Calabrese Mushroom Chili Bayerische Schweinekotletts der Mikrowelle Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
