Thursday, June 20, 2013

Sizzling Singapore chilli bean curd

Sizzling Singapore chilli bean curd

200 grams bean curd
2 tablespoons olive oil
8-10 small onion, halved
1 inch ginger, chopped
5-6 garlic cloves, chopped
4 fresh red chilies
2 tablespoons soy sauce
2 tablespoons hot and sweet sauce
1 ½ cups vegetables stock
1 ½ tablespoon vinegar
Salt to taste
2 teaspoons corn flour
2 eggs


1.       Cut the bean curd into one inch piece.
2.       Heat the oil in a work. Add the onion, ginger and garlic and stir-fry. Add the bean curd and toss on high heat.
3.       Slice the red chilies diagonally. Reserving some for garnish, add the rest of the bean curd mixture. Add soy sauce, hot and sweet sauce, vegetables stock, vinegar and salt and cook on high heat. Add corn flour mixed with two tablespoons of water and continue to cook till the sauce thickens.
4.       Keep a serving plate ready. Beat the egg and add to the cooking mixture stirring all the time. Remove from heat and transfer onto the serving plate.
5.       Garnish with reserved fresh red chilies and serve hot.

Different version of scrambled eggs loaded with sauce, chilli and bean curd. Perfect for a brunch!

Sizzling Singapore chilli bean curd