Total Time
22mins
Prep 10 mins
Cook 12 mins

Ingredients Nutrition

Directions

  1. For the filling -------------------.
  2. Add 1 to the minced pork and mix until completely blended and smooth.
  3. Add in the mushrooms, sweet onions and corn flour and mix well.
  4. For the beancurds --------------.
  5. Pat beancurd dry.
  6. Heat oil in pan.
  7. Place in the beancurds for deep-frying.
  8. Remove and drain when skin turns golden.
  9. Allow beancurd to cool slightly.
  10. Laterally cut the beancurd to make a slit on the side about more than half its length.
  11. (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
  12. Heat 1 tbsp oil in a big saucepan.
  13. Stir-fry the sweet onion slices until fragrant.
  14. Add 2 and the beancurds.
  15. Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
  16. Add mixture 3 to thicken the gravy.
  17. Stir well.
  18. Add the corriander leaves.
  19. Stir for a while then remove to serve.

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