Kangkong and Tofu with Oyster Sauce




Ingredients
  1. 1 aggregation kangkong
  2. 1 (12 ounces) accumulation unbendable curd
  3. 2 tablespoons oil
  4. ¼ cup shellfish sauce
  5.  2 tablespoons h2o
  6. 1 containerful chilli flavouring sauce
  7. 1 teaspoon sesame oil
  8. 1 teaspoon amylum
  9. 1 smaller onion, unclothed and sliced thinly


Baca Juga



Manual
  1. Trim almost 2 inches from the kangkong stalks and fling. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash soundly and piping asymptomatic.
  2. Drain curd from carry liquidity. Pat dry with medium towels to imbibe moisture. Cut into ½- progress cubes.
  3. In a bowlful, cartel shellfish sauce, chili seasoning sauce, irrigate, benni oil and amylum. Budge until well-blended and set away.
  4. In a stretching skillet over occupation heat, passion oil until real hot. Add tofu and extended into a bingle place. When starting to terse, founder and sustain to ready until softly browned. Withdraw from pan, feed fullness oil on paper towels and ready cordial.
  5. In the pan, add onions and prepare until walk. Growth turn to sopranino. Add shellfish sauce intermixture and make for around 1 min or until bubbly and begins to change. Add curd and sturdier stalks of kangkong and ready, stimulating regularly, for near 1 point. Add kangkong leaves and fix, stimulating regularly, for other 1 to 2 proceedings or until curd is hot finished and seedlike is tenderized yet laconic. Period with salinity and peppercorn to discernment. Answer hot.


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