INGREDIENTS:
- 1/4 kilo Pork Belly, cut into half inch strip
- 2 cups Water
- 5 cloves Garlic, chopped
- 2 Tablespoons Oyster Sauce
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Brown Sugar
- 2 pieces Star Anise
- salt and pepper
- 1 Tableapoon Flour
- 3 Tablespoon Water
- 4 pieces Tofu, 2x2 inch cube
- 4 pieces Seaweed Wrapper, 2x8 inch strip
- 1 piece Egg, beaten
- Chinese Parsley to garnish
- In a shallow saucepan, combine pork, water, garlic, oyster sauce, soy sauce and star anise. Season with salt and pepper. Simmer until pork is tender and reduce sauce to one cup. Add water if necessary if meat is not yet tender.
- Take out the star anise. Combine flour and water and mix well. Slowly add into the meat filling with continuous mixing until desired consistency is achieved. Set aside to cool.
- Slice the cubed tofu horizontally. Lay down the seaweed wrapper strip. Dip your finger into the beaten egg and light brush the seaweed wrapper. This will help to seal the the halved tofu. Place the bottom half of the tofu at the center of the strip. Place a spoonful of the meat filling and place the top half of the tofu on top of the meat filling. Enclose this by pulling up the seaweed strip to seal the top and lower half of the tofu.
- Do the same with the remaining tofu. Place the prepared stuffed tofu in a shallow plate brushed with cooking oil. Pour the remaing filling on top of the tofu and garnish with chopped Chinese parsley. Steam for 20 minutes andserve.
Source: Kusina Ni Teds
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