Curry Bean Curd Recipe ( 咖喱齋 )
Ingredients
- 600 grams packs of bean curd (6 packs)
- 1 can of chicken broth 412ml
- 4 japanese curry cubes 100g
- 1 tablespoon of curry sauce
- A pinch of salt
- 1 small cube of rock sugar
- 2-3 whole shallots
- 1 tablespoon of sesame oil
- 2 cups of water (Depends on the thickness of the sauce)
Instructions
- Grab a wok or a big pot. Boil a big pot of water. After boiled, turn off heat and place all 6 packs of bean curd into boiled water.
- Use a spatula to squish the bean curd to remove the existing oil.
- Drain out the water
- Repeat steps 1 to 3 , 3 times. To minimize the existing oil in the bean curd.
- Use tap water to do a final rinse and drain out the bean curd to remove excess water.
- Using a big pan, on low heat put the bean curd evenly on a pan to allow the moisture to evaporate. (do not add oil). Flip bean curd and repeat.
- Temporarily place the bean curd on a plate
- With the same pan, on low heat add some sesame oil, some oil , shallots, curry sauce, japanese curry cubes. Cook for approximately 15 seconds.
- Pour chicken broth, then pour 1 cup of water. Add rock sugar, a pinch of salt. Cook at low heat or until the curry cubes melts
- Add the bean curd into the curry mixture. Ensure each piece is covered with curry mixture. If you prefer a softer bean curd texture, pour 1 cup of boiling water. (Do not add cold water)
- Cook until the mixture thickens. Depending on the thickness, turn to high heat if it’s too liquid , low heat if it's already thickened.
- Pour on to serving plate. Rest for 30 minutes
- Can be served hot or cold. For cold serving purposes, place in the refrigerator overnight to allow the curry to marinate well.
Notes
More people prefer to eat this cold