Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, braised pork and beancurd with satay sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Braised pork and beancurd with satay sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Braised pork and beancurd with satay sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
Dry bean curd might not sound or look like the most enticing ingredient, but when you know how to prepare them - and it isn't hard - they just might become. Shanghai's braised Pork Belly is fatty but tasty. This got a unique sweet fermented red bean curd asian taste.
To get started with this particular recipe, we have to first prepare a few components. You can have braised pork and beancurd with satay sauce using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Braised pork and beancurd with satay sauce:
- Get 120 g diced pork loin
- Get 2 sliced shallots
- Get 2 sliced thick firm beancurd
- Prepare Marinade for pork:
- Take 2 tsp light soy sauce
- Prepare 1/2 tsp sugar
- Get 1 tsp corn starch
- Take 1 tsp sesame oil
- Make ready Seasonings (mixed well):
- Prepare 1 1/2 tbsp satay sauce
- Prepare 1 tsp light soy sauce
- Get 1 tsp sugar
- Get 1/4 cup water
- Make ready Starch solution (mixed well):
- Make ready 1 1/2 tsp corn starch
- Get 1 1/2 tbsp water
Btw, have you ever tried cooking it with canned sardine & beancurd sheet? Hmmm…mm… Here is my family recipe of braised pork belly in soy sauce or tau yew bak. It's a savory dish that goes extremely well with steamed white rice, esspecially with a side of sambal belacan. I hope you like the recipe and get to try out one of the many great tastes of my.
Instructions to make Braised pork and beancurd with satay sauce:
- 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.
This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the tasty sauce. For those who don't have an Instant Pot, I also inserted the. If we're in a lazy mood Just throw a pack of these into any braised pork belly dish like Shanghai-Style Braised The white fermented bean curd has a more delicate flavor and is most often eaten with. Traditional braised Salted vegetables Braised pig skin in soya sauce Deep Fried dough sticks Braised puffed tofu Braised pork More similar stock images.
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