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MasterChef New Zealand

TV ONE

Episode 1 - Yong tau fu


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Episode 1 - Yong tau fu

300g Pork mince
1/2 Onion diced
1 tsp Grated ginger
1 pinch Salt
1 pinch White pepper
1 tsp Dark soy sauce
1 tbsp Oyster sauce
3 tbsp Peanut oil
1 pack Beancurd
 
1500g Egg noodles
 
1 tbsp Dried anchovies
2 Chicken drumsticks
3 Cup Water
1 tsp Cornflour
 
Dried shallot
Coriander
Chilli sliced

1
Place pork mince, diced onion, grated ginger, salt, white pepper, soy sauce and oyster sauce to marinade for 10 minutes.

2
Take a teaspoon of marinated mince at a time to stuf the bean curd. Heat some oil in a pan and fry the stuffed bean curd mince side down, transfer to a steaming and steam for 10 minutes.

3
To make crispy noodle wash and drain the egg noodles heat up a small pan with 1 Cup of oil deep fry the noodle untill crispy and set aside to drain.

4
For the stock pan fry the dried anchovies untill fragrant add in water,bring to boil and add in chicken drumsticks reduce stock down to 1 cup. strain the stock and thicken with cornflour.

To serve place crispy noodles on the bottom top with 3-4 bean curd then pour over the thickened stock.
Garnish with dried shallot, chilli and sliced chilli

This recipe is untested in the MasterChef kitchen


 




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