(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe provided by Datuk Lim Bian Yam, Master Of Chefs
Recipe provided by Datuk Lim Bian Yam, Master Of Chefs
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
570g mashed beancurd (approximately 10-12 pieces)
4 tsps tapioca flour
1 tsp lye water/ alkaline water
4 eggs (approximately 55g each)
570g mashed beancurd (approximately 10-12 pieces)
4 tsps tapioca flour
1 tsp lye water/ alkaline water
4 eggs (approximately 55g each)
Method:
Mix all ingredients together. Use a tablespoon to drop mixture into hot oil. Deep fry till it becomes golden brown.
Dipping Sauce:
5 chillies (seeded, cut into 1/2 and blanch)
7g ginger (minced)
5-6 pips garlic (pounded)
1 tsp salt
1 tsp sugar
2 tsps light soy sauce
8-10 tbsps stock or water
2 tbsps groundnut oil/prawn oil
You can blend the above sauce.
5 chillies (seeded, cut into 1/2 and blanch)
7g ginger (minced)
5-6 pips garlic (pounded)
1 tsp salt
1 tsp sugar
2 tsps light soy sauce
8-10 tbsps stock or water
2 tbsps groundnut oil/prawn oil
You can blend the above sauce.
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