07 August 2011

SOUFFLE BEANCURD

Make use of left-over egg white to make a cold dish.  While waiting for egg-white to thaw at room temperature before use, marinate silken bean curd with light soya sauce and sesame oil.

L
Beat egg-white till firm and spread over to cover cold bean curd.   Steam till egg-white is set. Sprinkle with benito flakes and sesame seeds.  Refrigerate till serving time.  (P.S. Actually I could not remember whether I steam the dish or not as I make this dish out of random).


No comments: