DIY SHOWCASE & CHEF RECIPE

Tau Kwa with Bean SproutsWatercress and Tau Kwa Stir-Fried in Tau CheowCrispy Tofu With Sweet And Sour SauceOne pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs

Tau Kwa with Bean Sprouts

Ingredients:

  • 4 pieces of Taukwa
  • 400g beansprout with roots removed
  • 5 stalks of spring onions, cut them into same length as beansprouts
  • 2 no of chillies, cut into half and slice width of chillies thinly
  • 30g salted vegetables
  • 1 tsp minced garlic
  • 50ml chicken stock
  • Splash of Hua tiao wine soya sauce and pepper to taste
TauKwa-with-beansprouts

Method:

  1. Soak taukwa in salted water for 5 mins.
  2. Drain and cut them into long thin slices.
  3. Rinse bean sprouts. Set aside.
  4. Soak salted vegetable for 10 mins.
  5. Drain and shred thinly. Set aside.
  6. Heat 6 tbsp of oil and pan fry taukwa till golden brown. Remove and drain off excess oil. Set side.
  7. Heat 2 tbsp of oil and fry garlic till fragrant. Add in salted vegetables and fry briefly.
  8. Add in beansprout. Give a splash of Hua tiao wine.
  9. A quick stir and add in chillies and stock.
  10. Stir and bring to a boil.
  11. Season with pepper and soya sauce.
  12. Add in spring onion and taukwa.
  13. Give it a quick stir.

Watercress and Tau Kwa Stir-Fried in Tau Cheows

Ingredients:

  • 1 tbsp oil
  • 1 garlic clove, finely chopped
  • 1 cake tau kwa, cut into squares
  • 1 bunch watercress, torn to small sections
  • 1 tbsp tau cheow, crushed
Watercress-n-TauKwa-Stir-Fried-in-TauCheows

Method:

  1. Heat the wok and the oil till oil shimmers, then add the garlic.
  2. Fry till fragrant.
  3. Add the tau kwa and fry till tau kwa is browned but not burnt.
  4. Add the watercress and tau cheow and fry till the veg turns deep green.

Crispy Tofu With Sweet And Sour Sauce

Ingredients:

  • Two pieces of Tau Kwa
  • Some thinly sliced cucumber, pressed dry
  • Some thinly sliced carrot, pressed dry
  • Some spring onion, shredded
  • Some salt
  • Some corn flour
  • Sauce
  • 1 tbsp Thai Sweet Chilli sauce
  • 1 tbsp plum sauce
  • 1 tbsp water
Crispy-Toufu

Method:

  1. Coat the tau kwa with a sprinkle of salt and corn flour.
  2. Deep fry till golden brown.

One pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs

Ingredients:

  • 4 dried beancurd sticks (tau kee, 腐竹)
  • 3 tau kwa
  • 8 long tau pok ( cut into small cubes)
  • 2 tbsp oyster sauce
  • 2 tbsp light soya sauce
  • 2 tsp dark soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 1 tsp five-spice powder
  • 1 star anise
  • 3 cloves garlic, washed and smashed
  • 2 shallots, chopped into small pieces
  • 3 thin slices ginger
  • 3 chicken thighs chop into 3 parts
  • 5 hard boiled eggs ( de shelled)
  • 10 pieces of Chinese mushroom ( pre soak in water) cut into half
  • 500 ml water ( mushroom stock plus water)
porkbraise-taukua-taokee-taopok

Method:

  1. Heat up wok and add some olive oil.
  2. Fry the garlic, ginger, star anise and shallots till fragrant.
  3. Then place the chicken meat and turn until brown.
  4. Add in oyster sauce, light soy sauce, dark soya sauce, wine, brown sugar, pepper and water.
  5. Stir well and bring to boil.
  6. Add in the hard boiled eggs, tau pok, tau kwa, tau kee and mushroom.
  7. Bring to a slow boil for 20 mins to 30 mins till gravy level lowers and the taste and colour is brown.
  8. Taste and add more seasoning to your prefer taste.
  9. You can add more water if u like more gravy as the tau kee, tau pok will absorb the gravy.