Thursday, 15 August 2013

Pong Tauhu by Felicia Koh

Pong Tauhu

• 500g minced pork
• 5 to 6 whitefish sticks or vegetarian prawns, cut into small pieces
• 1can bamboo shoots, blanched and shredded
• 2 large pieces tauhu, mashed finely
• 1 egg
• 10 cloves garlic, chopped finely
• 3 tsp pounded taucheo
• 500 to 1 litre no sodium chicken stock
• Ikan bilis stock powder (I use a low sodium, organic one)
• 1 litre water
• 2 tsp salt
• Pepper & sugar to taste

1. Fry half the chopped garlic in oil till brown. Be careful not to burn the garlic.
2. In a big bowl, add minced pork, fishsticks, fried garlic, 1 egg, 3-5 tbs bamboo shoots, mashed tauhu, 1 tsp each of: cornflour, salt, pepper, sugar and dark soya sauce, mix well with your hands.
3. Heat a little oil in a large pot. Fry remaining garlic till fragrant and golden brown. Add taucheo and fry for about 2 mins till fragrant.
4. Add in remaining bamboo shoots and fry for another 3 to 5 mins till fragrant.
5. Pour in stock and remaining litre of water mixed with stock powder and bring to a boil.
6. With your fingers form the meatballs into a neat 50 cent coin size. Drop meatball into hot soup.
7. Add salt, pepper and sugar to taste. (I often find it unnecessary.)
8. after the meatballs go into the pot, they should be boiled on medium high heat till they float and then to simmer for another 7 to 10 minutes more.  

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