Braised pork and beancurd with satay sauce. Braised pork and beancurd with satay sauce Scald beancurd in advance to avoid it excrete water when frying which may affect the taste and appearance of the dish. Sweet and Sour Pork. placeholder text.. Braised Seafood and Bean Curd. placeholder text.

Heat the oil in wok till hot. Remove potatoes and drain on a large sieve or spider skimmer. To serve slice the pork into generous slices and the pineapple into pieces. You can cook Braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Braised pork and beancurd with satay sauce

You need 120 g of diced pork loin.
Prepare 2 of sliced shallots.
Prepare 2 of sliced thick firm beancurd.
You need of Marinade for pork:.
You need 2 tsp of light soy sauce.
You need 1/2 tsp of sugar.
You need 1 tsp of corn starch.
It's 1 tsp of sesame oil.
You need of Seasonings (mixed well):.
It's 1 1/2 tbsp of satay sauce.
Prepare 1 tsp of light soy sauce.
It's 1 tsp of sugar.
It's 1/4 cup of water.
You need of Starch solution (mixed well):.
Prepare 1 1/2 tsp of corn starch.
Prepare 1 1/2 tbsp of water.

Place a spoonful of satay in the middle of every plate, put the pork on one side of the satay the pineapple on the other. Marinate the pork with oyster sauce, soy sauce and dark soy sauce. Satay bee hoon, rice noodles served with cuttlefish, fried bean curd puffs, cockles and water spinach in satay sauce. This simple braised beancurd with pumpkin sauce is made so special as the beancurd is glazed in a delicious and light pumpkin-based sauce which makes the texture really soft and mushy.

Braised pork and beancurd with satay sauce step by step

Dice pork loin and marinate for half an hr..
Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside..
Bring half pot of water to the boil. Add beancurds and scald. Drain..
Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside..
Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant..
Add pork and stir-fry until medium-cooked..
Put in the beancurds and seasoning. Turn to low heat and cook for a while..
Pour in the starch solution and cook until the sauce thickens. Serve..

A golden colour with the blend of mashed pumpkin, garlic and red chilli as gravy over the silken, smooth and aromatic Japanese egg beancurd, this dish is a sure. Keep the soup for further use. Heat the oil with high heat. Repeat, adding more oil as needed, until pork and bean curd sheets are all pan fried and nicely browned, and mushrooms are cooked through. To serve: Swirl butter into sauce just before serving.