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
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.