Here is the recipe for one of my favorite yum cha (Cantonese brunch with tea and dim sum) snack.
Serves 2-3 | 15 minutes |
- 6 strips of bean curd skin ( approx. 18cm x 6cm)
- 4 button mushrooms (diced)
- 2 tbsps of sweet soya sauce (or 1 tsp of brown sugar mixed with 2 tbsp soya sauce, you can add more sugar if you’d like)
- 2 tsps of Indonesian sambal (or any chilli sauce that you love)
- 3 cloves of garlic (minced)
- 1/2 shallot (minced)
- 3 stems of spring onion (minced)
- 3-4 tbsps of pure black sesame oil
- In a saucepan, heat up the oil
- Add the shallots, and stir until it turns golden and fragrant
- Mix in the garlic and the spring onion, stir it in well.
- Pour the diced mushrooms into the saucepan and sauté until the water from the mushrooms start evaporating
- Add in the sauces and mix together
- Switch off the gas, and let the mixture cool.
- In another pan, add the same amount of oil and let it heat up on low heat.
- Using a tablespoon, scoop up 1 tbsp of the mushroom mixture and place it on the 2/3 of the bean curd strip.
- Gently fold the the 1/3 of the strip over the mushroom mixture, flattening it out over the surface area of the strip.
- Fold it over again, finishing with the final third of the strip. You should be left with a rectangular shape.
- Gently place this on the frying pan, letting it crackle for 20-30 seconds before flipping it over to the other side. The bean curd sheet should look crispy with bubbles.
- Once the bean curd roll is golden brown on each side, remove from the frying pan and let it cool on a thick kitchen towel.
- Keep the rolls as is, or slice the roll into small strips before serving.
- Serve with chilli sauce or soy sauce.
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