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Tau pok dishes

Besides you zha kueh and stuffed tau pok, it's also a great dip for tart fruits like green mangoes.
Making the tamarind water was a real pain 'cause it was too thick for the strainer, so I had to pick out the seeds one by one.
The sauce is similar to the one for Chinese rojak but it's less thick since it's a dip.
It was lighter and tasted of veggies, in a good way.Drain on kitchen towels.I need something new!Rojak had never been so good and quick.Fry at low to medium heat until the exterior is golden brown and the meat is cooked through.Because they stay crispy for quite a while, this is a great dish to cook for a party!It is a good idea to stuff the tau pok s ahead of time, and return them to the fridge for at least 2 hours so they harden a little and would retain their shapes when frying.Meanwhile, the peanuts were roasting away.Click here for the recipe).

It is also a good idea to add some chopped chili (I forgot to do so).
I then made a bucketload of the sauce, and kept some chopped up fruits and veggies in the fridge.
To make the stuffing, I first chopped some prawns.
Fried Tau Pok with Minced Meat, Fish and Prawns 13:15:11, yields 20, write a review, save Recipe.Into this, I added the seasonings and corn flour, as well as chopped spring onion.Print, ingredients 250g minced admiral casinos wien pork (or chicken) 150g prawns, chopped 150g fish paste 1 bunch spring onion, chopped 2 large chilies, seeds removed and finely chopped (optional) 2 teaspoons corn starch 1 teaspoons light soy 1 teaspoon fish sauce 1/2 teaspoon ground white pepper.I mean, it made so much sense on every level.I simply roughly chopped the prawns with my chopper.The Domestic Goddess Wannabe m/ You might also want to try: kong bak bao - chinese braised pork sliders pasta alla marlboro man stir-fried cured cuttlefish and fish maw with sambal one-pot bacon and mushroom pizza pasta.Place tau pok on a rack if not grilling immediately so that excess water from the bean sprouts and cucumber drains away.And then I had to rub off all the skins.Once fried, the tau poks were placed onto a wire rack to drain.Eaten with tau pok stuffed full of cucumber and blanched bean sprouts, the combination was surprisingly different from.Cover with cling film and return to fridge for a couple of hours.This was placed into a mixing bowl with minced pork (you can always use minced chicken) and fish paste.Slit one side of beancurd puff in the middle to make a pocket.I didnt bother with mincing the fish.

Or a thick sweet soy sauce, if you dont like spicy.