Home Cook Recipes 私房菜 - 客家釀豆腐 (HAKKA YONG TOFU)

客家釀豆腐 (Hakka Yong Tofu)

Ingredients:-

600g fish meat emulsion

200g minced pork

10 red onion, chopped finely

5 cloves garlic, chopped finely

15 large red chillies, deseeded

5 eggplants, washed

24 fried tofu puffs, washed

3 heavy dash of white pepper powder

2 teaspoon soy sauce

Sauce for fried tofu puffs

500ml water

1 piece dried cutter fish

2 tablespoon oyster sauce

1 stalks Chinese cabbage

Sauce for red chillies

5 garlic chopped finely

2 red onion, chopped finely

3 teaspoons soy sauce

1 teaspoons stocks

Sauce for eggplants

5 garlic, chopped finely

2 red onion, chopped finely

1½ teaspoons oyster sauce

1½ teaspoons stocks

1. Add white pepper powder, soy sauce, finely chopped red onion & garlic and minced pork into the fish meat emulsion and mix well.

2. Clean the red chilies and eggplants with water and slit in the middle (for stuffing). Discard the seeds of the red chilies, pat dry with paper towels. For the fried tofu puffs, poke an opening at the top surface with your finger (for stuffing).

3. Stuff the fish paste into the red chilies, eggplant, and fried tofu puffs using a butter knife. Fill the inside of the red chilies, eggplants, and tofu puffs but make sure that you do not over-stuff them. Set aside.

4. Medium heat the olive oil, fry them on a pan until the stuffing turn brown.

5. Boil water and add in all ingredients include chinese cabbage for 45min to prepare sauce for fried dou fu puffs. When boil, put in all fried dou fu puffs and let it bring to boil for about 30 mins.

6. Heat up some oil in a wok and stir-fry the chopped garlic and red onion until light brown or fragrant. Add in fried red chillies and do a quick stir, add in stocks and simmer for about 10 mins.

7. Heat up some oil in a wok and stir-fry the chopped garlic and red onion until light brown or fragrant. Add in fried eggplants and do a quick stir, add in stocks and cooked for about 10 mins.

8. Serve hot in different plates.

Cooked on 04 July 2009