If we are in dim sum restaurant, I'll find a table that just suitable for us, try not to go for the big table, because , the eyes will do the talking,will order.... ,take this, take that and this and that...until the table full of dim sums ....and end up we can't finish the dim sum :(
Ok, here's one of our favorites, Braised Bean Curd Skin in Tomato Sauce.
I'm submitting this post to Aspiring Bakers #19 : Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.
300 gm half lean and fat pork, minced
100 gm fish paste
1 tsp salt
3 tsp sugar
1 tsp sesame oil
1/4 tsp pepper
1 tbsp oyster sauce
4 tbsp tomato sauce
1 cup water
Combine minced meat , fish paste , salt and pepper.Stir in 1 direction, until it becomes sticky. Set aside.
Wash and cut the bean curd sheet into rectangle shape.
Place a piece of bean curd skeet onto a working table, spread some filling on top and wrap it up.
Press both edges.
Heat up oil for deep frying, deep-fry the parcel until golden brown. Dish up and drain.
In a pan, boil the sauce ingredients, add in the fried fu pei.
Cook until the sauce thicken and almost dry.
Dish up and serve.
This is the bean curd sheet that I used. I washed and soaked until it turned soft, about 1minute.
Cut the bean curd sheet into a rectangle shape.
Spread some filling and wrap it up.
Makes about 28 pieces.
Deep frying. Use medium to low fire.