10 STEAMED TOFU WITH FISH PASTE, WOLF­BER­RIES AND SPINACH

Simply Her (Singapore) - - Home & Food Recipes - By Sam Ang

IN­GRE­DI­ENTS 100g spinach 2 wa­ter chest­nuts, peeled and diced 1 tsp wolf­ber­ries tsp corn­flour tsp salt tsp sugar tsp pep­per 300g fish paste 1 pack egg tofu, cut into 8 pieces 200ml chicken stock 2 egg whites DI­REC­TIONS 1 Cook the spinach in boil­ing wa­ter for 30 sec­onds. Drain and chop roughly. 2 Mix the spinach, wa­ter chest­nuts, wolf­ber­ries, corn­flour, salt, sugar and pep­per with the fish paste. Di­vide into 8 por­tions. 3 Make a cav­ity in the cen­tre of each piece of tofu and fill it with 1 por­tion of the fish paste mix­ture. Steam for 6min. 4 Bring the chicken stock to the boil. Turn off the heat, add the egg whites and stir well. Pour over the cooked tofu.

Home­made Tofu with Mush­rooms Steamed Tofu with Fish Paste, Wolf­ber­ries and Spinach

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