Singaporean Easy Recipe For Steamed Beancurd
INGREDIENTS- 2 beancurds
- 6 egg whites
- 1 1/3 oz fresh lotus seeds (optional - can is just as good)
- 1 tbs diced carrot
Ingredients for sauce- 1/4 tsp salt or to taste
- 1/2 tsp light soy sauce
- 1 1/2 tsp cornflour
- 1/2 tsp sesame oil
- 4 tbs water
Ingredients for seasoning- 1/2 tsp sugar and salt or to taste
- pepper
- 1/2 tsp sesame oil
- Remove central stalks from lotus seeds
- Simmer in vegetable stock for 10 minutes then drain
- Rinse, drain and press beancurd
- Blend in egg whites and seasoning
- Separate mixture on several greased plates and top with lotus seeds and carrot
- Steam for 3 minutes.
- Scoop out steamed beancurd and place on the plate
- Boil sauce and pour over beancurd
- Serve with rice dish
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