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Braised Beancurd with Pumpkin Sauce 金瓜豆腐
This is a great way to enjoy a Chinese culinary staple. The soft tender egg beancurd is braised to perfection in a simple, light and flavourful pumpkin sauce. The flavour is great, just perfect served with a bowl of steamed rice.
    Servings Prep Time
    4people 20minutes
    Cook Time
    10minutes
    Servings Prep Time
    4people 20minutes
    Cook Time
    10minutes
    Ingredients
    Pumpkin sauce
    • 100gram pumpkinskinned, cut into pieces, steamed, mashed
    Seasoning
    Instructions
    1. First cut the Japanese egg beancurd into pieces. Cut each roll into 6 pieces.
    2. Cut the fresh pumpkin (40g) into small cubes. Steamed the fresh pumpkin (100g) till cooked and mashed while it’s still hot.
    3. Mix the chicken meat with salt and egg white. Then add in the cornflour. Marinate for at least 30 minutes.
    4. Cut the french beans into bite size and blanch briefly in hot water, cut fresh red chilli into thick slices and have ready 1 cup water.
    5. Also have ready sugar, chicken stock granules and salt for seasoning.
    6. Then heat up oil in wok and saute marinated chicken meat.
    7. Remove the meat from wok, drain and set aside.
    8. Then in the same wok, briefly fry the fresh pumpkin cubes.
    9. Drain and set aside.
    10. Heat up more oil and deep fry the egg beancurd in the hot oil till golden.
    11. Remove the fried beancurd, drain and set aside.
    12. Using a clean wok, heat up a tablespoon oil together with the mashed pumpkin puree.
    13. Add in water.
    14. Stir constantly with a ladle and bring to a boil.
    15. Add in the fried chicken meat and pumpkin cubes.
    16. Next add in the deep fried beancurd. Mix well
    17. Then add in the seasoning.
    18. Lastly add in the red chilli and blanched french beans. Bring it to a simmering boil. You can then stir in pork lard as desired (optional). And we’re done!
    19. Dish up and serve the golden braised beancurd hot.
    Recipe Notes

    As pumpkin has a starchy base there is no need to thicken the sauce.

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