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Spinach with Beancurd |
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1. Blanch Ingredient (A), and cool
it with little cold water. Then blend it in the blender with the cold water or ice cube till smooth. 2. Don’t cut the Ingredients (B) tofu. 3. If necessary soak the tofu with salt and drain it. 4. Heat the oil in a wok and fry the Ingredients (B) till golden
brown evenly. 5. Drain it on an absorbent paper and cut into cubes. 6. Or cut the Ingredients (B), into small cube (½ inch) and boil the
beancurd for a while; strain it and leave it aside. 7. Heat the Ingredient (C), in a cooking
pot. 8. Add in the Ingredients (D), & fry
it till fragrant. 9. Then add in the Ingredients
(A & E), and water if its necessary. 10. Reduce the flame and
stir it well. 11. Add in salt if its necessary. 12. Finish it off, with Ingredients (B),
and cook it well. * Fish curry powder is a mixture
of spices only. It is called fish curry powder because it is mostly used in fish and seafood dishes. But it contains no trace
of seafood. Please Click Here And Refer To Tip I For This Particular Dish. |
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Copyright © 2004 Sam's Indian Kitchen. All rights reserved. Spinach with Beancurd. |