Resipi Mak Goreng-goreng Kupang

Resipi Mak Goreng-goreng Kupang. Sedap sangat!! Mesti cuba ya. Goreng-Goreng Kupang, Resipi asli Hjh Salbiah Bte Wir Bahan-bahan Kupang segar, dibuang kulit dan dibersihkan Tauhu telur Tepung beras Bawang besar Bawang putih Halia Cili merah besar Cili boh (cili kisar) Daun bawang Sos plum Sos nanas Sos tiram Sos tomato Garam, jika perlu Sedikit air Minyak untuk menggoreng dan menumis Nota: Mak tidak mtetapkan sukatan tepat bagi kebanyakan bahan. Nak kena tengok videonya. Doakan Mak saya ya. Terima kasih ya. Jika nak sokong buku masakan boleh beli di sini: https://kedaisujimy.com/products/kk-w... Stir-Fried Mussels with Egg Tofu Ingredients Fresh mussels, shelled and cleaned Egg tofu Rice flour Onion Garlic Ginger Large red chillies Chilli paste Spring onions Plum sauce Pineapple sauce Oyster sauce Tomato sauce Salt, if needed A little water Cooking oil for frying and sautéing My mom, Hjh Salbiah, cooks by estimation, adjusting the sauces according to taste. So you need to watch the video :) Preparation and cooking instructions 1. Clean the mussels. Remove the shells and the black impurities demonstrated in the video. Rinse thoroughly and drain. 2. Prepare the aromatics. Thinly slice the onion, garlic, ginger and red chillies. No need to blend them. 3. Prepare the egg tofu. Cut the egg tofu into fairly thick rounds. Coat with dry rice flour. 4. Fry the tofu. Heat oil in a wok and fry the tofu until lightly golden. Remove and set aside. 5. Fry the mussels. Fry the cleaned mussels separately until partially cooked, as they will be cooked again in the sauce. Remove and drain. Take care, as moisture in the mussels can cause hot oil to splatter. 6. Sauté the aromatics. Heat oil in a clean wok. Add the sliced onions, garlic and other aromatics. Stir-fry until softened and fragrant. 7. Add the chilli paste. Stir-fry the chilli paste with the aromatics until well combined. 8. Add the sauces. Stir in the plum sauce, pineapple sauce, tomato sauce and oyster sauce. Adjust the proportions to taste. Hjh Salbiah prefers a little extra pineapple sauce. 9. Add the red chillies and water. Stir, adding a little water to form a sauce. Taste before adding salt, as oyster sauce is already salty. In the video, no additional salt was needed. 10. Combine with the mussels. Add the fried mussels to the sauce. Stir until evenly coated and the sauce thickens. 11. Add the fried tofu. Gently fold in the egg tofu, taking care not to break the pieces. 12. Plate and garnish. Transfer to a serving dish and garnish with spring onions. For decoration, Hjh Salbiah soaks the spring onion bases in ice water to make them curl and open up. You can also purchase her book: https://kedaisujimy.com/products/kk-w...