Siam Long Bean Minced Pork Bean Curd (暹豆角碎肉豆腐)

Siam Long Bean Minced Pork Bean Curd

Ingredients
-> 250 ml soya bean milk without sugar
-> 3 egg
-> 1 egg white
-> 300 gm minced pork
-> 3 long bean (chopped)
-> 6 petai (chopped)
-> 30 gm shallots (shredded)
-> oil

Condiment
-> 1 tbsp thai chili paste
-> 1 tbsp fish sauce
-> 0.5 tbsp oyster sauce
-> 1 tsp chicken stock
-> 1 tsp sugar
-> 3 chili padi (chopped)
-> 6 tbsp water

Method
-> Combine egg, egg white and soya bean milk, filter, become step 1
-> Place non stick paper in bowl, add in step 1, and steam for 5 minutes
-> Put a side till cool
-> Heat up oil for deep frying, slowly put in cooled bean curd and deep fry until golden brown, dish up
-> Heat up 2 tbsp oil, saute shallots, add in minced pork, long bean, petai and condiment
-> Stir fry till well mixed
-> Add in a little starch mixture, top up on bean curd




暹豆角碎肉豆腐

材料
-> 250毫升豆浆水（不含糖 ）
-> 3粒蛋
-> 1粒蛋白
-> 300克猪肉 （剁碎）
-> 3支豆角（切细粒）
-> 6粒臭豆（切碎）
-> 30克小葱头（切细）
-> 油适量

调味料
-> 1汤匙泰式辣椒酱
-> 1汤匙鱼露
-> 0.5大匙蚝油
-> 1茶匙鸡精粉
-> 1茶匙糖
-> 3指天椒（切碎）
-> 6汤匙水

做法
-> 把3粒蛋 ，1粒蛋白打散，加入豆浆水搅拌均匀，过滤，形成材料1
-> 先在大腕内铺上油纸，倒入材料1，用小火蒸熟，后放在一旁冷却待用
-> 烧滚油，把冷却了的豆腐反扣在锅铲，慢慢地放入滚油炸至金黄色，捞起装碟
-> 烧热2汤匙油，爆香小葱头丝，炒香肉碎，倒入长豆，臭豆和调味料煮香
-> 倒入少许的薯粉勾芡，铺在豆腐上即可