Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, braised pork and beancurd with satay sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Braised pork and beancurd with satay sauce is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Braised pork and beancurd with satay sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
Dry bean curd might not sound or look like the most enticing ingredient, but when you know how to prepare them - and it isn't hard - they just might become. Shanghai's braised Pork Belly is fatty but tasty. This got a unique sweet fermented red bean curd asian taste.
To begin with this particular recipe, we have to prepare a few components. You can cook braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Braised pork and beancurd with satay sauce:
- Prepare 120 g diced pork loin
- Make ready 2 sliced shallots
- Take 2 sliced thick firm beancurd
- Prepare Marinade for pork:
- Take 2 tsp light soy sauce
- Make ready 1/2 tsp sugar
- Get 1 tsp corn starch
- Get 1 tsp sesame oil
- Take Seasonings (mixed well):
- Prepare 1 1/2 tbsp satay sauce
- Make ready 1 tsp light soy sauce
- Take 1 tsp sugar
- Make ready 1/4 cup water
- Take Starch solution (mixed well):
- Make ready 1 1/2 tsp corn starch
- Get 1 1/2 tbsp water
Fried Prawn with Vermicelli in Satay Sauce. A vegetable dish combining bean curd, baby corn, shiitake mushrooms, carrots and peas, the Braised Bean Curd with Seasoned Soy Sauce dish. Pour in sauce mix ingredients and add fried bean curd. Here is my family recipe of braised pork belly in soy sauce or tau yew bak.
Instructions to make Braised pork and beancurd with satay sauce:
- Dice pork loin and marinate for half an hr.
- Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside.
- Bring half pot of water to the boil. Add beancurds and scald. Drain.
- Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside.
- Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant.
- Add pork and stir-fry until medium-cooked.
- Put in the beancurds and seasoning. Turn to low heat and cook for a while.
- Pour in the starch solution and cook until the sauce thickens. Serve.
Combined with the braised pork ribs and black bean sauce, the eggplants had an almost bitter sweet taste. NOTE: This post was updated on October I love black bean sauce and the ribs in this dish, I'm wondering, must how bitter is the flavor of the bitter gourd? Preserved red beancurd (??????, or fermented bean curd) is made with bean curd fermented in a mix of rice wine, vinegar, fermented red yeast The final step is to braised the pork and taro slices with the sauce. Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.
So that is going to wrap it up for this exceptional food braised pork and beancurd with satay sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
