Thursday, 17 January 2008

Crispy Crunchy Stuffed Dao Pok

One of our all time favourites is crispy, crunchy stuffed Dao pok, a kind of ball shaped tofu skin with a thin covering of tofu meat. The secret of the crunchiness of the pork filling lies in the addition of finely chopped water chestnuts, which are a common ingredients for making five-spices pork rolls. It does take up a bit of time in preparing this offering, and so it is not often done.

Minced belly pork, chopped shallots and chives

Peeled water chestnuts which are sweet to the taste when eaten raw. This is finely chopped and added to the minced pork

Minced belly pork, chopped shallots, chives, water chestnuts, chili and two cloves of finely chopped garlic

The ingredients are thoroughly mixed

A packet of dao pok bought from a supermart

Each dao pok is sliced in half and turned inside out to form a shallow depression

The minced pork is stuffed into the dao pok

A close-up shot of the stuffed dao pok

Frying the dao pok in low fire to ensure that the meat is evenly cooked

The final result: the crunchy, crispy stuffed dao pok.

Of course the stuffed dao pok could be cooked as a soup Bring some water to a boil, then add some dried anchovies to give flavour (Maggie Anchovy stock is available). Sieve the soup to remove the anchovies. Add choy sum while boiling the stock. Lastly put in the stuff dao pok.

1 comment:

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