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Claypot Beancurd
Ingredients
Claypot Beancurd
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RP0.0
How to Make Sapo Tahu
Japanese Beancurd, cut into 2cm and deep-fry
/pc
3.0 pc
0%
Mixed Seafood
/g
150.0 g
0%
Dark Soy Sauce
/l
5.0 ml
0%
Light Soy Sauce
/l
10.0 ml
0%
Cooking Wine
/g
5.0 g
0%
Sesame Oil
/g
3.0 g
0%
White Pepper Powder
/g
2.0 g
0%
Fine Sugar
/g
5.0 g
0%
Chicken Stock, prepared
/g
400.0 g
0%
Royco Bumbu Pelezat Rasa Ayam 1kg
/g
5.0 g
0%
Filtered Water
/l
20.0 ml
0%
Red Chilli, sliced
/g
50.0 g
0%
Red Onions, wedged
/g
50.0 g
0%
Fresh Garlic, chopped
/g
5.0 g
0%
Spring Onion, cut into 4cm
/g
150.0 g
0%
Green Peas
/g
50.0 g
0%
Cooking Oil
/ml
50.0 ml
0%
/
How to Make Sapo Tahu
-
Japanese Beancurd, cut into 2cm and deep-fry 3.0 pc
-
Mixed Seafood 150.0 g
-
Dark Soy Sauce 5.0 ml
-
Light Soy Sauce 10.0 ml
-
Cooking Wine 5.0 g
-
Sesame Oil 3.0 g
-
White Pepper Powder 2.0 g
-
Fine Sugar 5.0 g
-
Chicken Stock, prepared 400.0 g
-
Filtered Water 20.0 ml
-
Red Chilli, sliced 50.0 g
-
Red Onions, wedged 50.0 g
-
Fresh Garlic, chopped 5.0 g
-
Spring Onion, cut into 4cm 150.0 g
-
Green Peas 50.0 g
-
Cooking Oil 50.0 ml
