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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
  1. How to Make Sapo Tahu

    1. Sauté "Garnish" ingredients till fragrant, add "Mixed Seafood", and "Beancurd Sauce".
    2. Add fried beancurd and simmer over low heat for approximately 3 minutes.
    3. Thicken with "Binder" and transfer to pre-heated Claypot. Serve immediately.