Quite some time back while having breakfast with a friend, she shared with me a recipe she learned with a cookbook, which could pass as a Dim Sum.
To me it was a really good way to use up left-overs without looking like I had served scrapes for dinner and I had learned a new trick as well - how to remove the saltiness in bean curd skin.
- Broccoli florets
- Carrots, cut into sticks
- Babycorn sliced into halves
- Shitake Mushrooms, sliced thickly
- Ham, sliced to size (as the base)
- Bead Curd Skin, cut to size 6cm x 18cm
- Oil for frying
Seasoning to be mix together:
- 4 tablespoon Water
- 2 teaspoon Cornflour
- 1 teaspoon Chinese Cooking Wine
- Salt and Sugar to taste.
How to do it:
- Blanch all vegetables except mushroom.
- In a wok, heat with 1/2 tablespoon oil.
- Add in mushrooms and the blanched vegetables.
- Add in seasonings.
- Stir fried till the sauce thickening and vegetables are well coated.
- Dish and set aside to cool.
- In a pot, heat oil.
- When it's hot, turn off heat.
- Using a tong or chopstick, put in the bead curd skin in the oil removed with it's fried and puffed up.
- Add to cold water to soften and remove immediately and drained well.
- Place a piece of ham at the edge of the bean curd skin.
- Add the various stir fried vegetables on the ham and row the bean curd skin.
- Place on a dish and steam for 5 minutes.
- Serve hot.