4 pieces tau kwa – cut into 8 pieces
150 ml light soy sauce
100 ml dark soy sauce
120 g brown rock sugar
3 pieces star anise
2 tbsp oil
150 ml water
1) Bring a pot of water to a boil. Add in the tau kwa squares and blanch for about a minute. Drained and set aside.
2) Put tau kwa in a pot and add in the rest of the ingredients. Bring to a boil and lower the heat. Simmer over low heat for about 45 minutes.
3) Serve hot immediately or leave overnight for more flavors.
Remaining sauce can be used to braised chicken drumstick, beancurd sticks or pork.
Add in 1 tsp 5 spice powder, osyter sauce, garlics and ginger.
3 pieces tau kwa – mashed
120 g minced prawns/meat
1 packet Egg Noodle
1 stalk spring onion – sliced
3 shallot – sliced thinly
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
11/2 eggs – beaten lightly
Salt to taste
1/2 tsp white pepper
1 tbsp corn flour
Oil for deep frying
1) Blanched 1/4 of the egg noodle in boiling water till soft, drain and cut into small pieces. As for the other 3/4 egg noodle – crushed into small pieces (for coating)
2) In a big mixing bowl, add mashed tau kwa, blanched cooked noodle, spring onion, shallots, prawns, seasoning ingredients, stir to mix and combine everything together evenly.
3) Shape mixture into small balls (like ping pong ball), rolled the shaped ball onto crushed egg noodle evenly.
4) Heat enough oil in a wok till hot, add in coated tau kwa ball and deep fry till crisp and golden brown.
5) Drain and place on serving plate. Serve hot with Thai chilli sauce or sambal or mayonnaise.
5 pieces small tau kwa – cut into big chunks or to your prefer size
(soaked in salt water for 15 minutes – drain on kitchen paper towel)
A cup of shredded cucumber & carrots strips
Some slice cucumber – for garnishing
1 fresh red chilli – sliced
2 tbsp Sambal Dried shrimps
Juice of 1 calamansi juice
1/2 tbsp dried shrimps – soaked in water till soft and pounded
Sauce Ingredients – pounded roughly
1/2 inch ginger
2 fresh red chilli
1) Coat tau kwa with corn flour and pan fried till golden, set aside.
2) Heat oil in a wok and saute dried shrimps, pounded ingredients till aromatic, add in Sambal Dried Shrimp and continue to stir fry for 5 minutes or oil separates.
3) Season with sugar, 1 tsp light soy sauce, taste accordingly and adjust to your preference, add salt if necessary. Add a bit of water if it is too dry. Stir to mix evenly, add in tau kwa , calamansi juice and toss briefly to coat well with the sauce.
4) Dish out to serving plate and topped with shredded cucumber, carrots and chilli.
2 small tau kwa – cut into strips and coated with corn flour (deep fry and set aside)
3 brinjal – cut into strips /cubes (your preference) – deep fry in hot oil till 1/2 cooked, drain and set aside
2 tbsp vegan lard – deep fry till crispy (can be bought from vegetarian store)
2 tsp shaoxing jiu
Sauce Ingredients (combined together)
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp hot bean sauce
1 tsp corn flour
1 tsp mushroom granules
50 ml water
3 cloves garlic – optional)
6 slices ginger
1 fresh red chilli (optional)
1) Heat oil in a wok and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Add in brinjal, tau kua ,stir to mix evenly and simmer over low heat till sauce thickened and coats the brinjal and tau kua . Drizzle the shaoxing jiu around the wok and toss briskly.
2) Dish out to serving plate and topped with crispy vegan lard.
10 asparagus – peeled and sliced
200 gm medium prawns – shelled and leave the tail intact
2 pieces tau kwa – cut into thin strips and deep fried
Salt, sugar to taste
1 tbsp toasted belacan powder
1 red fresh chilli – sliced
2 tbsp dried shrimps – soaked till soft
4 cloves garlics
3 fresh red chilli
5 chilli padi
1) Blanch asparagus in a boiling water for 3 seconds, drained and set aside.
2) Heat oil in a wok and saute pounded ingredients till aromatic, add toasted belacan powder and stir to mix evenly.
3) Add prawns and stir fry till 1/2 cooked, add tau kwa and asparagus, toss briefly over high heat for 2 minutes and sprinkle some water if it is too dry. Season with salt and sugar. Adjust taste to your preference.
4) Dish to serving plate and top with sliced red chilli and serve hot.
300 gm french bean – washed and break each into 2
1 tau kwa-cut into thin strips and deep fry, drained and set aside
3 garlics – minced
1 red chilli – sliced thinly (optional)
50-100 g cai po – (Preserved radish) (washed, drained and set aside)
50 g minced meat
1 tsp abalone or oyster sauce
1/2 tsp salt, 1 tsp sugar
a dash of pepper
2 tbsp water
1) Heat oil in a wok and deep fried the french bean for 2 mins. Drain and set aside.
2) Reheat wok with 1 tbsp oil and saute the garlic till aromatic and add cai bo. and stir-fry for 3 mins, add minced meat and continue to stir-fry over high heat for 1 min.
3) Return pre-fried beans, tau kwa strips, chilli to wok and add in combined sauce. Stir and mix well over high heat for 1 minute.