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This dish is also know as Kiam Hu Kut
Tao Hu Th'ng in Nyonya dialect.
Ingredients
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Soft bean curd - 2 blocks
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Salted fish head or bones- 250 grams
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Pork (sliced thinly) - 80 grams
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Prawns (medium size) - 50 grams
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Ginger (shredded) - 2 tablespoons
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Garlic (minced) - 3 cloves
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Water - 5 cups
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Cooking oil - 3 tablespoons
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Chicken stock powder - 1 teaspoon
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Salt to taste
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Chopped spring onion - 2 tablespoons
Method
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Wash salted fish and soaked in
warm water for 20 minutes. Drain well and pat dry then pan fry
in heat oil until aromatic. Drain well and set aside.
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Add ginger and garlic into
remaining oil, sauté to fragrant then add pork and prawns, stir
fry to mix well.
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Add water and bring to a boil then
transfer into a deep sauce pan and simmer for 30 minutes. Add
bean curd and let it boil for 3 minutes then add seasoning to
taste.
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Garnish with chopped spring onions
and serve.
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