Thursday, May 24, 2012

Braised Bean Curd Skin Rolls In Tomato Sauce

I guess, 90% of us like dim sum, although it is quite oily, but we still do love it. And I always keep this in my mind,when I'm in the restaurant * don't worry , just eat, later drinks lots of tea*......hahaha, the tea will wash all the oily 

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
2 tsp cornflour

1/4 pepper
1 tsp salt
100 gm fish paste from here

Sauce :(for +-15 pcs)
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 with salt , pepper and cornflour.Stir in 1 direction, until it becomes sticky.
Mix it with fish paste and stir in 1 direction , until become sticky.
Wash and cut the bean curd sheet into rectangle shape.
Place a piece of bean curd sheet 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. It  turned soft when I wash it.  

 Cut the bean curd sheet into a rectangle shape.

Spread some filling and wrap it up.

 Press down both edges.

Makes about 28 pieces.

Deep frying. Use medium to low fire.

Cook with the sauce until the sauce thick and almost dry up.


Kimmy said...

I have done something quite similar whenever I have small pieces of foo peh left but without the sauce. Will try this next time. Sure must be good.

Spice up the Curry said...

nice recipe

Cheah said...

Looks so good. I can wallop a few pieces. Just love anything to do with 'foo chook' and I'm always on the look out for 'Seen Chook kuen'.

Voucher said...

Very nice website, I have bookmark it. No need to worry what to cook already :)

lena said...

correct, we all love dim sum, take this, take that, take everything!! haha! this bean curd meat rolls also i like, come to think of it, there really isnt any dim sum that i dont like!