Tau Kwa with Bean SproutsWatercress and Tau Kwa Stir-Fried in Tau CheowCrispy Tofu With Sweet And Sour SauceOne pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs
Tau Kwa with Bean Sprouts
- 4 pieces of Taukwa
- 400g beansprout with roots removed
- 5 stalks of spring onions, cut them into same length as beansprouts
- 2 no of chillies, cut into half and slice width of chillies thinly
- 30g salted vegetables
- 1 tsp minced garlic
- 50ml chicken stock
- Splash of Hua tiao wine soya sauce and pepper to taste
- Soak taukwa in salted water for 5 mins.
- Drain and cut them into long thin slices.
- Rinse bean sprouts. Set aside.
- Soak salted vegetable for 10 mins.
- Drain and shred thinly. Set aside.
- Heat 6 tbsp of oil and pan fry taukwa till golden brown. Remove and drain off excess oil. Set side.
- Heat 2 tbsp of oil and fry garlic till fragrant. Add in salted vegetables and fry briefly.
- Add in beansprout. Give a splash of Hua tiao wine.
- A quick stir and add in chillies and stock.
- Stir and bring to a boil.
- Season with pepper and soya sauce.
- Add in spring onion and taukwa.
- Give it a quick stir.
Watercress and Tau Kwa Stir-Fried in Tau Cheows
- 1 tbsp oil
- 1 garlic clove, finely chopped
- 1 cake tau kwa, cut into squares
- 1 bunch watercress, torn to small sections
- 1 tbsp tau cheow, crushed
- Heat the wok and the oil till oil shimmers, then add the garlic.
- Fry till fragrant.
- Add the tau kwa and fry till tau kwa is browned but not burnt.
- Add the watercress and tau cheow and fry till the veg turns deep green.
Crispy Tofu With Sweet And Sour Sauce
- Two pieces of Tau Kwa
- Some thinly sliced cucumber, pressed dry
- Some thinly sliced carrot, pressed dry
- Some spring onion, shredded
- Some salt
- Some corn flour
- 1 tbsp Thai Sweet Chilli sauce
- 1 tbsp plum sauce
- 1 tbsp water
- Coat the tau kwa with a sprinkle of salt and corn flour.
- Deep fry till golden brown.
One pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs
- 4 dried beancurd sticks (tau kee, 腐竹)
- 3 tau kwa
- 8 long tau pok ( cut into small cubes)
- 2 tbsp oyster sauce
- 2 tbsp light soya sauce
- 2 tsp dark soya sauce
- 1 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 1 star anise
- 3 cloves garlic, washed and smashed
- 2 shallots, chopped into small pieces
- 3 thin slices ginger
- 3 chicken thighs chop into 3 parts
- 5 hard boiled eggs ( de shelled)
- 10 pieces of Chinese mushroom ( pre soak in water) cut into half
- 500 ml water ( mushroom stock plus water)
- Heat up wok and add some olive oil.
- Fry the garlic, ginger, star anise and shallots till fragrant.
- Then place the chicken meat and turn until brown.
- Add in oyster sauce, light soy sauce, dark soya sauce, wine, brown sugar, pepper and water.
- Stir well and bring to boil.
- Add in the hard boiled eggs, tau pok, tau kwa, tau kee and mushroom.
- Bring to a slow boil for 20 mins to 30 mins till gravy level lowers and the taste and colour is brown.
- Taste and add more seasoning to your prefer taste.
- You can add more water if u like more gravy as the tau kee, tau pok will absorb the gravy.