菜莆豆腐

Wat's my latest craze over food? Nothing healthy but preserved radish. haha..... Chai poh is commonly used in chwee kueh & fried carrot cake. I had crave for chai poh & bought 1 kg on implusive sometimes last week.

With the 1 kg of chai poh tempting mi, i can't help but to keep thinking of food & coming up with dishes to go with it.

Ingredients;
1 firm tofu
1 clove garlic, minced
2 tbsp chopped preserved radish (chai poh)
50g minced pork
1 stalk spring onion, chopped
Some corriander leaves
Oil for frying

Sauce;
1/2 tbsp oyster sauce
1/2 tbsp sugar
20ml water
1 tsp chili paste

Method;
-Place a chopping board on top of tofu to press out excess water.
-Dry tofu & slice into half.
-Deep fried in hot oil till crispy, drained & place on serving dish.
-Fry garlic in 1 tsp oil till browned, add preserved radish.
-Continue to fry for 2 mins b4 adding minced pork.
-Fry mixture till pork turn colour, pour in sauce & bring to boil.
-Simmer untill slightly thicken, stir in spring onions.
-Drizzle sauce over tofu, sprinkle with corriander leaves.
-Enjoy!