Thursday, May 12, 2016

Vegetarian Braised Yam And Beancurd Skin (豆包)

Saw this recipe on Veronica's blog -  Minty's Kitchen and I fell in love with her simple to make Braised yam and my all time favorite fresh beancurd skin aka 'dou bao' .  Yam being my favorite tuber too, I decided to try her vegetarian dish and no regrets....the only regret is I did not make more gravy and the 'dou bao' absorbed  all the gravy . Nonetheless, it was flavors packed and darn delicious.  Love every mouthful, even a meat eater like the Wild Boar loves it :)  A keeper no doubt.
Thanks Veron for sharing such a delicious and healthy recipe :)  

The fresh ' dou boa ' can be bought from a van outside the Kg.Simee wet market in Ipoh.  Be there early as the man will drive away after 9.30am to sell at another location.  

I am lucky to be able to buy
fresh beancurd skin ' dou boa ' 

the beancurd skin has to be deep fried first before braising
after deep frying , make sure to drain off excess oil

sandwich them alternately with a piece of yam and 
a piece of fried 'dou boa' in a bowl

pour in the seasoning sauce mixture onto the 
yam and beancurd skin, cover with aluminium foil
and steam for an hour

Vegetarian Braised Yam And Beancurd Skin (豆包)- adapted from Minty's Kitchen

1/2 a yam, sliced into 8-10mm thick
1 pack (300g) of bean curd skin (fresh soy chip / 豆包), squeezed dry
3 cloves garlic, minced
3 shallots, minced
small knob of ginger, minced
cooking oil
sesame oil

Sauce: (Please adjust seasoning to taste)
1 cup water
1 tbsp Chinese cooking wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tbsp red yeast rice paste (or red fermented bean curd - "nam yue")
a little rock sugar 
  • Fry the yam pieces and bean curd skin ('dou bao') until light brown.  Set aside.
  • With a little oil and sesame oil, stir fry minced ginger, shallots and garlic.  Then add in sauce and boil until sugar dissolved.  Set aside to cool slightly.
  • Coat fried yam pieces and 'dou bao' with sauce and arrange neatly in a bowl.  Pour remaining sauce over the yam and 'dou bao'. Cover with a plate.  Steam for about 1 hour or until yam is soft.
  • Invert the steam yam and 'dou bao' onto a plate and serve.



  1. Absolutely mouthwatering! Wish I could find some quality taro over here.

    1. Angie, it is really delicious and I hope you can find taro in the Asian Grocery shop :)

  2. Replies
    1. Yes, a vegetarian version of the 'wu tou kow yoke'infact :)

  3. Sounds easy. Will b trying this out one of these days. Healthier than "woo tau kau yoke", eh?

  4. Elin, I love how you arranged the yam pieces and dou bao, so pretty and neat. Your dou bao comes in a big piece? Glad you and your hubby like it.

    1. Thank you much for introducing and sharing the recipe. We love it. Yes, the dou bao is in a big slab 5" x2.5". Fresh from the van outside the Simee market. On your next trip back, you should get it from Simee market. :)


Related Posts Plugin for WordPress, Blogger...