Wednesday, March 7, 2018

Braised Stuffed Potato With Sour Plum Sauce

Potato is the family's favourite food.  Today I want to share this easy to prepare dish, something very different from the usual way of cooking. It is braised stuffed potato with sour plum sauce and fermented bean paste.  Simply delicious.  The filling is made up of a few ingredients namely minced pork, chopped beancurd puffs, bonito flakes, chopped spring onions, chillies, cornflour, and sesame oil. I added the chopped bean curd puffs to the minced pork is to add character and keep the meat filling moist.  I will definitely make this dish again as braising the stuffed potato in sour plum and fermented bean paste truly allowing the bland potato to absorb the flavors.  I allowed the sauce to thickens and the sauce is enough to coats each stuffed potato . 

Slice the potato into 1 cm thickness, after which slice the 1 cm thick potato in the center but do not cut through. Stuff the filling into the potato like how you make Yong Tau Foo. 

fillings consists of minced meat,  bean curd puffs, spring onions
chillies, bonito flakes, sesame oil, cornflour - stir together
till the meat mixture is sticky

to prevent the potato from turning dark, soak in lightly salted water-
drip of excess water before stuffing in the filling

make sure to dust cornflour before stuffing in the fillings
so that it acts as adhesive or the meat fillings will drop off

deep fried the stuffed potato till cooked and lightly

lightly braised in sour plum sauce till the flavorful
sauce is absorbed into the potato

Braised Stuffed Potato With Sour Plum Sauce 


4 med sized Holland Potato -

Filling ingredients
250 gm minced meat - pork or chicken
2 bean curd puffs - chopped
1 tsp of soy sauce
some bonito flakes
some chopped spring onions
chopped bird's eye chillies - amount depends on individual taste
1/2 tsp of sesame oil
1 tsp of corn flour

extra corn flour  for dusting

1/2 cup vegetable oil for deep frying the stuffed potatoes

2 cloves of garlic - chopped
2 tbsp of sour plum sauce
1 tbsp of fermented bean paste ( tau cheong )
1/2 cup water

2 tsp of corn flour
2 tbsp of water

coriander leaves


1. Scrub , clean and peel potato. Slice them into 1 cm thickness.  Cut a slit in the center of the 1 cm thick slices but do not cut through. Soak in lightly salted water for 5 mins to prevent darkening. Pour off water and place the sliced potato in colander to drip dry while preparing the filling.

2. Put all the filling ingredients in a deep bowl and using a fork , stir them together till sticky and well mixed.

3. Take a sliced potato , open up the center slit, dust with cornflour and stuff with the prepared filling, like how you make Yong Tau Foo. Repeat the process till all the sliced potato are used up.

4. Heat up 1/2 cup of vegetable oil in a deep frying pan over medium heat. Once the oil is hot, gently add in the stuffed potatoes and deep fry them till cooked and slightly browned.

5.Dish up and keep aside . Pour out the oil into a bowl, leaving just  a tsp of oil in the pan, add in chopped garlic and stir fry over medium heat till fragrant, add in the sour plum sauce and fermented bean paste and continue to stir fry till well mixed. Add in water and give it a quick boil. Add in all the deep fried stuffed potatoes, cover with lid and let it braise under medium low heat for 15 mins.  Add in the thickening. Once the gravy has thicken and all the stuffed potatoes is coated with the thick gravy, Off heat and dish up. Garnish with coriander leaves.

Note: if you want  more gravy, adjust water and add another 1/2 tbsp of sour plum sauce, 1/4 tbsp of fermented bean paste .


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