Tuesday, November 11, 2008

recipe is : stuffed tau pok (tofu puffs)


30 tau pok, cut a slit across each one for filling the stuffing


350 gms minced meat (use either pork, chicken or beef, or a combination of those choices. doesn't work well with minced mutton)
4 tbsp chinese cooking wine
1 tsp sesame oil
1 tbsp light soya sauce
2 tsp cornflour/cornstarch
4 stalks spring onion, chopped
a handful chinese chives, chopped
1 tbsp finely chopped young ginger
1 tbsp finely chopped parsley or coriander/cilantro (include the stalks)(can be substituted with celery)
a generous dash of pepper
salt to taste

Stock for braising

6 cups water
1 tbsp oyster sauce
4 cloves garlic skin on, crushed
salt and sugar to taste


in a pot, put in all the ingredients for the stock and bring to a boil. using a teaspoon/desert spoon, fill the tau pok with the stuffing and pop into the boiling stock. do 10 tau pok at a time. let the tau pok boil in the stock til cooked, and scoop up with a slotted spoon and set aside. add water to the stock if necessary, bring to a boil again and cook the next batch.

retain the stock to pour over the tau pok just before serving.


these tau poks can be deep fried, braised or steamed. it can also be steamed/braised and then stir fried with some vegetable of your choice.

should there be left over meat filling after stufffing the tau pok, it can be made into little patties and fried or steamed.

as tau pok comes in different sizes, it's best not to use the big ones as the meat in the centre might take too long to cook.

No comments: