Recipe Ingredient
- 2 large bean curd sheets
- 1 long piece thick string
- 1 piece muslin cloth
- 400ml water
- Seasoning (A)
- 1 star anise
- 2 cloves
- 1/2 piece red fermented bean curd (nam yee)
- 1/2 tsp fermented bean paste (tou cheong)
- 1/4 tsp salt
- 2 tbsp sugar
- 1 tbsp vegetarian oyster sauce
- 1/2 tsp pepper
- 1 tbsp dark soya sauce
- 1/8 tsp monosodium glutamate
Instructions
- Combine ingredients for seasoning (A) and set aside. Heat 1-2 tablespoons oil in a wok and sauté combined seasoning (A) until fragrant. Add in water and bring to a boil for 2-3 minutes. Leave aside to cool completely.
- Pour the cooked mixture into a baking tray. Fold the bean curd sheets into half and put into the mixture. Allow to soak for 5-6 minutes.
- Carefully remove the soaked bean curd sheets and arrange them neatly on a lightly-greased table-top.
- Roll up, then wrap with the muslin cloth and tie up with the string.
- Place the wrapped roll on a plate and pour the remaining sauce over it. Steam over a gentle heat for 40-50 minutes.
- Remove, untie the string and unwrap. Leave to cool then cut into slices and serve.
