February 09, 2016


Bean curd or Cottage cheese - 250 gms
Spring onions - 8
Large dry red chilies - 6
Garlic paste - 1 tsp
Fresh ginger - 1 tsp (finely grated)
Five spice powder - 1/2 tsp
Hot water - 1 cup
Vegetable oil

For Sauce:
Cooking wine -2 tbsp
Soya sauce- 2 tbsp
Sesame oil - 1 tbsp
Tomato sauce - 2 tbsp
Cooking vinegar - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Hot water - 1 cup
Corn flour - 1 tbsp
Cold water - 1/2 cup


  • Cut the bean curd or cottage cheese into 2" *1' pieces and wipe dry.
  • Cut spring onions lengthwise into quarters, then cut across into 2" length.
  • Trim chillies.
  • Heat oil, fry bean curd or cottage cheese pieces until golden colour, drain well. Keep aside.
  • Heat 4 tbsp of remaining oil in a pan and fry the chillies until brown.
  • Add onions, garlic, ginger and fry for 2 minutes. Add five spice powder and water. Stir well bring to a boil.
  • Mix together all the sauce ingredients except corn flour and cold water.
  • Pour in the sauce mixture and bean curd or cottage cheese pieces. Cover the lid. Lower the heat.
  • Simmer for 15 minutes.
  • Mix corn flour with cold water; add and stir well until thick.Remove from heat and serve hot.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0