Wednesday 9 March 2011

客家酿豆腐 (Hakka Stuffed Bean Curd)

庆幸赶在上飞机前,还给我有时间上传这一篇"客家酿豆腐". 这也是
之前答应了 Kristy 的.

早前在 Kristy 家看到她上传了客家酿豆腐,我留言给她说她那里的
酿豆腐和我这里有些不一样. 当我一次在西马和新加坡看到客家酿
豆腐时,我真的以为只是酿豆腐罢了,没想到还有酿羊角豆,酿辣椒,
酿茄子等的加插在一起.在东马这里的客家酿豆腐就只是豆腐一
款,并没有其他的如酿辣椒,酿茄子,酿苦瓜等混在一块.


在东马沙巴这里客家人较多,所以很常听说有客家酿豆腐.尤其逢
过时过节,酿豆腐都是不可缺的一道菜. 在我的家乡,周围住的亲
戚,邻居都是客家人.在大日子为酿豆腐准备馅料时,总是可以听
到菜刀碰占板的旋律声.

这一道酿豆腐是自小看婆婆和母亲下厨时学的.后来离乡继续
学业到出来工作,隔一段日子才回老家的我,没想到连一向大
男人的父亲也学会了这道菜.

食谱分享:

材料:
(A):
8 块 嫩豆腐, 各切半

(B):
350gm 猪绞肉
1 棵 青葱, 切幼粒
1粒 蛋

调味料:

1/2小匙 盐
少许胡椒粉
1 1/2 小匙 粟粉
1/4 小匙 麻油

汁料:

3 大匙蒜泥
2 大匙 蚝油
1/2 大匙 黑酱油
1/2 大匙海鲜酱
1 1/2 杯 水
少许胡椒粉


做法:

1. 将材料 (B)加入调味料, 混合搅拌均匀, 备用.
2. 用小茶匙在豆腐中间挖一个小洞.

3. 把适量的绞肉馅料酿入.


4. 锅里烧热适量的油, 将有馅料面朝下排入锅里煎至肉熟及微
黄;再把豆腐反面煎 3 分钟即可盛起,滴干油.


5. 汁料: 锅里留 2 大匙热油,放入蒜泥爆香.
6. 将剩下的汁料混合,倒入锅里煮滚.勾芡后淋在豆腐上即可.

Recipe to share:

(A):
8 pcs soft bean curd, cut half of each

(B):
350gm pork mince
1 stalk green onion, chopped
1 egg


Seasoning:

1 / 2 tsp salt
Pinch of pepper
1 1 / 2 tsp cornstarch
1 / 4 tsp sesame oil

Gravy:
3 tbsp garlic, chopped
2 tbsp oyster sauce
1 / 2 tbsp dark soy sauce
1 / 2 tablespoons hoisin sauce
1 1 / 2 cup water
Pinch of pepper


Method:

1. Add seasoning ingredients into (B), mix till well.
2. Make a small hole in the middle of bean curd with a small yea spoon.
3. Stuff bean curd with the prepared pork mince.
4. Heat up oil, pan fry the stuffed bean curd until the meat paste cooked and turn to golden brown. Dish and drain.
5. To make the gravy: Mix all the ingredients together except garlic.
6. Heat 2 tbsp oil, saute garlic till fragrant.
6. Add in the gravy mixture and bring to a boil.
7. Add in some cornflour solution for thickening.

9 comments:

  1. 我很喜欢吃酿豆腐了,因为健康嘛!我吃过的客家酿豆腐,是有加点咸鱼在肉里,非常好吃 :)

    ReplyDelete
  2. Oh wow, thanks so much for posting this. Actually, in older days, some people here also making yong tofu in this way. I mean by using pork. As times goes by, all sort of yong tofu recipes available here too. Some even mixing pork & fish paste together or sotong with fish paste and even shrimp paste. So, just imagine that! ha... But my recipe is from my FIL side. Hey Chin. thanks again for everything. That's very kind of you. So, who is the lucky one to finish up everything? haha.... Have a great time.
    Best regards, Kristy

    ReplyDelete
  3. Oh my neighbour used to make this.
    But she mix with fish and add 5 spice powder.

    ReplyDelete
  4. I think my comment went missing. lol! Anyway, thanks so much for posting this. I am really appreciate it. Actually, in older days, the people here also making this kind of yong tofu. But when time goes by, all kinds of version available here. Some even combining fish paste with minced pork, fish paste with sotong or shrimps paste as well. See what I mean! Mine is from my FIL side. Thanks again for everything. Hope you have a safe trip.
    Blessings, Kristy

    ReplyDelete
  5. 这酿豆腐我可喜欢极了。
    谢谢分享

    ReplyDelete
  6. Anncoo : 你说的对啊,加了点咸鱼肉馅的酿豆腐真的很开胃的。

    ReplyDelete
  7. Kristy : Hope this is the another and a new version for your to try out. You can use chicken meat instead of pork and add in some salted fish,fish or prawn paste to enhance the taste. Sometimes, I will add in a little bit of chopped tangerine peel (果皮) to enrich the taste.

    ReplyDelete
  8. wendyywy : I only add in five spice powder into the meat when I m making my meat roll, maybe have try this out in a day.

    ReplyDelete
  9. sean :欢迎你的到来。做了这豆腐别忘了请我去你家吃哦!!

    ReplyDelete