Thursday, June 30, 2011

Mr F1's Cooking Corner: Tofu with Shrimp (Sun Kong Towfoo)

Below is another one of Mr. F1's recipes.  He got the idea from the cookbook, Cook Malaysian by Lee Sook Ching which he picked it up at a bookstore back home at Kuala Lumpur when we visited his parents.

This is his version.  It is a lot simpler and less ingredients!

  • Firm Tofu (1 package)
  • lean pork 1/4 cup
  • Shitake Mushrooms  (soak them in water to soften before using) 1/2 cup
  • 1 shallot
  • 2 cloves of garlic
  • Stock 1 cup
  • Salt 1 tsp (too taste)
  • Fish sauce 2 tsp
  • Sugar 1/2 tsp
  • Oyster sauce 1 tsp
  • Sesame oil 1/2 tsp
  • A shake of pepper
  • Ginger 4-6 slices
  • Shrimp 1/4 cup
  • 2 stalks of green onions
  • Cornstarch 1 tsp blended with 1 tbsp water


  •   Wash the firm tofu carefully and cut into cubes
  •   Slice up Shitake Mushrooms
  •   Slice up shallot thinly
  •   Slice up Ginger
  •   Slice up green onions
  •   peel, devein and slice up shrimp
  •   mince garlic
  •  Mix gravy ingredients: to the stock, add salt, fish sauce, sugar, oyster sauce, sesame oil, and pepper
  • Leave tbsp cooking oil in pan fry ginger slices, shallots and ginger until lightly brown.  Add pork and Shitake mushrooms.  Toss for a minute.   Add gravy mixture and allow to boil for 1 minute before adding bean curd.  After another 2-3 minutes add shrimp.  Thicken the gravy with cornstarch mixture. Season to taste and turn off heat.
  • Add spring onions to the hot food, stir well and serve with a good shake of pepper.
WALA!  Here's the yummy finished product!

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