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Ah Cheen

Spicy Stewed Yuba

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Prep Time 10 minutes
Cook Time 10 minutes
Simmering time 30 minutes
Total Time 49 minutes
Servings: 4 PEOPLE
Cuisine: 中餐CHINESE
Ingredients Method Notes

食材 Ingredients
  

  • 80 g+- Dried Yuba (bean curd skin)
  • 300 g Any minced meat recommend minced pork
  • 2 tbsp Hua Diao cooking wine
  • 1 tbsp Red fermented soy bean paste
  • 5 pcs Dried chili stem off, cut small
  • 1 tbsp Curry powder
  • 2 tbsp soy sauce
  • 1 big Tomatoes cut into 6-8
  • 1/2 no Onion thick slices
  • 5 cloves Garlic whole
  • 2-3 slice Ginger
  • 2 nos nos Potato
  • Water as needed
  • Salt as needed
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Dark soy sauce
  • White pepper powder as needed
  • Coriander as needed
  • Starch slurry as needed (optional)

步骤 Method
 

  1. Without heating up the pot, put minced meat directly into it.
  2. Stir fry until they release water and let all the juices eveporated.
  3. Add Hua Diao cooking wine to deglaze the pan, scraping up all the flavorful bits stuck to the bottom.
  4. When the wine has all evaporated, turn the heat down to low, add in fermented bean paste
  5. Stir fry for at least 1-2 mins until the red oil is released
  6. Add oil in the middle of the pot, then add in curry powder and chili, stir fry unti fragrance
  7. Add soy sauce, stir well and letting it sizzle to release its savory aroma
  8. Put in onion, garlic and tomatoes, stir them in
  9. Then add potatoes and yuba
  10. Cover with water
  11. Add salt, dark soy sauce, oyster sauce and white pepper powder
  12. Bring it to boil, then turn it down to medium low, keep it simmering for 30 mins
  13. When the sauce has reduced to half, potatoes are fully softened, tomatoes are almost gone, then it is ready!
  14. To thicken with a starch slurry, add it now little by little, stirring as you go
  15. Adjust with seasonings again if needed
  16. Lastly put on the coriander
  17. Scoop up your rice and let’s dig in! :D

小贴士 Tips

  • Yuba needs to be soaked for at least 1 hour beforehand. Use warm water around 40–60°C and add a little salt to speed up hydration.
  •  For starch slurry, you can use either corn starch or potato starch, with equal amount of water.