Singapore Bean Curd With Crab Sauce
|Bean curd||1⁄2 Kilogram|
|Crab meat||1 Cup (16 tbs), cooked and mashed|
|Onions spring||5 , roughly chopped|
|Grated ginger||1 Teaspoon|
|Pepper powder||1⁄2 Teaspoon|
|Corn flour||2 Tablespoon, mixed with 0.75 cup water|
|Water||3⁄4 Cup (12 tbs)|
|Red wine||2 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Chili oil||1 Teaspoon|
|Parsley||2 Teaspoon, finely chopped|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Heat oil in a large pan and fry onions and ginger for 1 minute.
Add stock and simmer for 5 minutes.
Add crab meat, salt, pepper, and wine.
Mix well and cook for 5 minutes.
Add cornflour mixture and stir.
Add bean curd and bring to a boil.
Do not overcook.
Add little more water if needed.
Sprinkle chilli oil and finely chopped parsley.
Serve hot with rice.
Simply use 1 recipe vegetarian crab sauce and vegetarian stock instead of crab sauce and chicken stock.
Follow the recipe as directed above.