Tao Hu Thod Sod Sai Moo (Deep-Fried Beancurd Stuffed with Minced Pork)
Recipe by Jaturon Sunyapong & Kurt Pozzato
Makes 10 servings
Ingredients
20 pcs : firm beancurd
1kg : pork, minced
60g : garlic, peeled, chopped
10g : white peppercorns, freshly grounded
40g : Chicken Bouillon
1 ltr : Corn Oil , for frying
Garnish
700ml : Chicken Dipping Sauce
200g : peanuts, roasted, grounded
50g : coriander leaves (Chinese parsley), chopped
Directions
1. Cut the beancurd diagonally into half and slit the longer side for stuffing.
2. Mix the minced pork with chopped garlic, white pepper and Chicken Bouillon and mix well. Stuff a tablespoon of the mixture into the beancurd.
3. Heat Corn Oil in a pot or deep-fryer at 180C.
4. Add the stuffed beancurd into the pre-heated oil and deep-fry until golden brown.
5. Remove and place on paper towels. Keep warm.
Serve
6. Combine the Chicken Dipping Sauce with grounded peanuts and chopped coriander leaves.
7. Pour it on serving saucers and serve it with the deep-fried stuffed beancurd.
8. Serve hot.
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