May 05, 2017


Bean curd - 3 squares
dried shrimp - 15 gms
Fish meat - 30 gms
Pork - 60 gms (chopped)

Mix together (1):
Salt - 3/4 tsp
Ginger wine - 1 tsp
MSG - 1/2 tsp
Black pepper  -1/2 tsp
Water - 1 1/2 tbsp

Mix together (2): 
Stock or water - 1 cup
Salt - 1/2 tsp
MSG - 1/2 tsp
Soy sauce - 1 tbsp

Mix together (3):
Corn flour  - 1 tsp
Water  - 1/2 tbsp


  • Lightly rinse dried shrimp, drain and chop finely with fish meat; mix chopped shrimp and fish with chopped pork and add (1); mix in 1/2 tbsp cornflour. Lightly throw the mixture against the inside of bowl to combine ingredients thoroughly (filling).
  • Cut each square of bean curd into 4 pieces and cut a hole in the middle of each piece of bean curd; dust with cornflour, stuff hole with filling; repeat for all squares.
  • Heat pan and 4 tbsp oil; place stuffed bean curd in pan (meat side down) and fry until golden brown; add (2) and cook covered until liquid is nearly evaporated.
  • Add 1 tbsp soy sauce and (3) to thicken; mix and add 1 tbsp fried oil; remove to serving plate and serve.
  • garnish with coriander leaves.
Note: Ginger wine is a mixture of rice wine and the juices of smashed ginger root.

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