sep 30, 2023 (sat).............made a 3rd attempt
benchmark video
i) you tuber made with lau : https://www.youtube.com/watch?v=7CHfXlwZ-JI
ii) you tuber sing sing kitchen : https://www.youtube.com/watch?v=3EI_OUI5jNI
introduction
- an old tradition dish in hong kong
- traditional way of cooking requires 2 steps : steam first and then deep fry
- but now most of cook simplifies to deep fry only especially with the popularity of air fryer
- pipa is a chinese musical instrument and shape of this dish resembles the shape of chinese musical instrument
- the condiment ingredients used are not standard...........you will find different receipes.............eg using fish paste or shrimp paste............different sauce to pair with
- not many restaurants offer this dish now..............so have to make it ourselves
main ingredients
- ~300g firm tofu
- ~12 pcs big size shrimp
- spring onion
- dried shrimp
- 7 x dried small mushroom
- green veggie (any preferred green)
marinate ingredients
- 3/4 tablespoon oyster sauce
- 1 teaspoon salt (personal tune down to 1/2 teaspoon coz prefer light seasoning)
- 1 teaspoon sugar
- 1 egg yolk
- 1.5 tablespoon cornstarch
- 1.5 tablespoon flour
- 1.5 tablespoon dried fish powder
- white pepper powder
- sesame oil
- dried tangerine peel (optional)
dipping/ coating sauce ingredients
- 0.5 cup [depends on how much dipping sauce you need] chicken stock (replaced by water + oyster sauce + sugar)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon dried shrimp roe
- dark soy sauce
- cornstarch water
steps
1. absorb excess water of tofu by kitchen paper..............then add weight on top to further squeeze water content out
4. finely diced softened dried mushroom and dried shrimps.............finely chopped spring onion
5. bash all shrimps into mesh by cleaver
6. slightly chop shrimp mesh
7. add a pinch of salt and white pepper powder
8. stir with a spoon/ hand till slightly sticky
9. cut tofu into slices and bash it with cleaver
10. stir fry diced dried mushroom and dried shrimp till fully cooked
11. put all mesh shrimps, tofu, diced mushroom, diced dried shrimp, chopped spring onion and all marinate ingredient together and mix well............if you feel still too moist............add in more flour and cornstarch to absorb it
12. apply some oil onto 2 asian style spoons
13. scoop the mixture onto spoons...............then transfer them on a plate
14. coz i dun have air fryer...............and dun wanna use too much oil.................choose a small saucepan...............heat up the oil................half saute half deep fry on both sides..........use medium - high heat
15. take out when crust is sturdy and fully cooked, dun get it too brown (coz we are going to have 2nd round half saute half deep fry).............place them on kitchen paper to absorb oil
oil)................for ~2 mins (depending on your preferred texture..............me dun like too soft)
17. drain cooked tendertem broccoli
18. heat up new batch of oil.............this time at high heat
19. put the tofu nuggets back to half saute half deep fry again...............purpose : (i) expel excess oil which is kept in the nuggets, (ii) give more crispy crust and (iii) give better browning
20. place them on kitchen paper to absorb oil
21. make the dip.............boil 0.5 cup chicken stock.............add remaining dip ingredients above
22. plating
taste
-just right seasoning and right amount of ingredients for nuggets...........not bland this time
-dip can also be served as back up plan adding savory taste to the dish (in case seasoning of nuggets is way too light)
-good browning, crust with soft texture inside
areas of improvement
-i am very satisfied with this attempt
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