Stir-fried marrow and beancurd puffs
I can't explain why either but this combination goes extremely well! The beancurd puffs are able to absorb all the juices so they are very tasty.
Central Region, Singapore
2 people made this
2 tbsp oil
5 pieces yong tau foo (beancurd puffs stuffed with minced dace fillet, cut into halves), cut side dusted with cornflour
400g marrow, sliced 0.5cm thick semi-circles
½ carrot, sliced
150 ml water
1 tsp cornflour mixed with 50ml water
1 tbsp rice wine
1 tbsp oyster sauce
1 tsp light sauce
1 tsp sesame oil
1 stalk spring onion, sliced
- Using medium heat, heat oil in a wok. Add the beancurd puffs and pan-fry until they are golden brown. Remove from heat.
- Add the marrow and carrots. Add water and cover for about 2 minutes. Add the beancurd puffs. Cover the wok again with a lid and allow it to cook for about 1 minute.
- Add the rest of the ingredients and stir-fry until the water thickens into a sauce. Serve.
For the beancurd puffs, you can just buy yong tau foo from the market or make your own with empty beancurd puffs and stuff them with minced dace fillet.
Reviews and ratings
Reviews in English (0)
User's IP: 188.8.131.52