kimmi8k

chilli crab singapore

zzleezz

Old gold, you copied it from the food forum
chowold2 發表於 2012-4-10 11:41 AM

哈哈....需要扣分嗎?

chowold2

哈哈....需要扣分嗎?
zzleezz 發表於 2012-4-10 11:43 AM

Ban佢

kimmi8k

Hakka Tofu

Hakka Tofu Sung (Salted Fish Tofu with Meat, 客家豆腐鬆)
Serves 8 to 10.
Prep time 20 minutes, cook time approximately 25 minutes.

Note: This halal version of the dish was specially made for our friend Muslim friend, Joey. Traditionally it's made with minced pork belly or pork shoulder. As the dish is really only flavored with the salted fish, garlic and scallions, avoid substituting with red meat as those would require additional seasonings or herbs.

• 1 kilogram boneless chicken thighs
  
• 1 kilogram mackerel fish paste
  
• 50 grams chicken fat
  
• 5 pieces medium (semi-soft) tofu
  
• 6 cloves garlic, finely minced
  
• 2-3 stalks scallions, finely sliced
  
• 30 grams mackerel/mui heong salted fish, deboned and finely minced
  
• 1 tablespoon sesame oil
  
• 1 tablespoon light soy sauce (optional)
  
• salt and pepper to taste
  
• peanut or vegetable oil for frying

Pat dry the chicken thighs with paper towels. Cut the chicken pieces and chicken fat into cubes. With a cleaver over a heavy chopping board, mince the chicken and fat pieces. You can do this with a food processor but the texture will not be the same as hand mincing. Season the mince with some sesame oil and pepper, set aside. With a fork, break the tofu into smaller pieces, drain any excess liquid and set aside.

Heat up the oil in a large wok or heavy bottomed saucepan. Add in the garlic and minced chicken. Toss well and cook till chicken is half done, about 6-8 minutes. Add in the fish paste and quickly break it up into small pieces with the spatula. Mix well with the minced chicken and cook till fish and meat are almost done and mixture is dry, about 6-8 minutes. Add in the salted fish and broken tofu. At this point, add some oil if the mixture is too dry. Toss frequently and cook till the tofu has released all its moisture and begin to stick to the wok, about 6 minutes. Add in the scallion, leaving some for garnish. Check the seasoning; add salt and soy sauce accordingly.

Dish out into a serving bowl, garnish with some scallions and serve with rice, noodles or porridge. Mince keeps well covered in the refrigerator for up to one week.