Fish Bean Curd Roll In 3 Spices Sauce
Ingredients
INGREDIENTS A
- 250 g Fish Bean Curd Roll Deep-fry
- 3 Slices Ginger
- 3 Cloves Garlic Sliced
- 2 tbsp Cooking Oil
INGREDIENTS B
- 1 Tomato Wedge
- 1 Red Chili Sliced
- 1 Green Chili Sliced
- 1 Stalk Coriander
SAUCE (MIX WELL)
- 1 tbsp Oyster Sauce
- 1 tbsp Chili Paste
- 1 tbsp Tomato Sauce
- 1/2 tsp cornflour
- 300 ml water
SEASONINGS
- 1/2 tsp Salt
- 1 tsp Caster Sugar
Instructions
- Heat up cooking oil in wok, add in ginger and garlic, stir-fry over low heat until aromatic.
- Add water and sauce mixture, bring to boil over high heat.
- Put in fish bean curd roll and ingredients B, mix well and cook for 2 minutes. Season with salt and sugar. Remove from heat, serve hot.
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