Because I was so impatient to satisfy my craving for Ngiong Tew Foo. I went ahead to agak-agak my way around to making my own version...
I made the meat mixture with minced pork, oyster sauce, soy sauce, egg, salt, pepper, sesame oil and cornflour... which I then proceeded to stuff into the tau fu like this:
The sauce was somewhat more elaborate. It was basically a chicken stock, flavoured with some condiments and thickened slightly with cornflour.
I made the meat mixture with minced pork, oyster sauce, soy sauce, egg, salt, pepper, sesame oil and cornflour... which I then proceeded to stuff into the tau fu like this:
The sauce was somewhat more elaborate. It was basically a chicken stock, flavoured with some condiments and thickened slightly with cornflour.
I pan-fried the Ngiong tew Foo in shallow oil and then dunked them into the chicken stock to simmer a few minutes... and then I fished them out and dished them with my special sauce.
Not bad actually. Next time I will add the garlic, prawn as suggested by mom, and also dad's coriander for some extra zing!
Look nice. Very generous with the meat filling ! Trying to enjoy the taste through imagination !
ReplyDeleteThanks! Not bad for my first try eh? I'm embracing my Hakka heritage!
ReplyDeleteMy first year at cooking, I couldn't come up with such dishes. MH is indeed blessed eh?
ReplyDeleteMake sure you prepare those yummy stuff for my home coming... hahahahahhaha
ReplyDeletesure! but when are you coming then?
ReplyDelete