YONG TOFU (TAU FU)

INGREDIENTS

1 Zucchini
1 Egg plant (round)
200g Mince pork
300g Minced mackerel fillet
1 piece Salted fish (mashed, bones removed)
1 tsp Sugar
1 pinch MSG (optional)
3 drops Sesame oil
1/4 tsp White pepper
1 tsp Corn flour
1/4 Onion finely chopped (1 tbsp spring onion is best)
Salt to taste

Sauce
4 tsp Sugar
1/4 tsp Salt
1 clove Garlic finely chopped
1 1/2 tbsp Sweet bean sauce
1 tbsp Chopped onion
2 pinches MSG (optional)
1 tsp Corn flour in 1/2 cup of water
1 1/2 tbsp Cooking oil (for sauce)
Cooking oil for deep frying.

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METHOD

Prepare the vegetables

Cut zucchini into rings about 1 cm thick.

Cut zucchini centres out leaving a doughnut shape.

Slice egg plant into quarters.

Cut each quarter into 2 cm thick segments (see photo).

Put a cut into the centre each segment but do not cut right through. (see photo).

Prepare the filling

Combine minced pork salted fish and minced fish with chopped onion.

Mix well and add sugar, sesame oil, white pepper, corn flour, salt and MSG (optional).

Using a teaspoon fill the hole in the centre of each zucchini slice and fill the slits in the egg plant segments with the pork/fish mixture. (See photo.)

Place into a tray ready for cooking.

Heat cooking oil in a wok.

Fry the zuccini and egg plant until the meat filling is cooked.

If you have any left over meat filling you can form it into patties and deep fry it as a snack.

Sauce

Put cooking oil in a saucepan and heat.

Add garlic and fry until fragrant and slightly brown.

Add onion and fry for 2 minutes.

Add sweet bean sauce and mix well

Add the corn flour/water mix.

Add sugar and stir through.

Add salt & MSG (optional).

Put aside in a small bowl.

Dip zucchini and egg plant in the sauce as you eat.

All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.

Let's Eat Malaysian