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1
piece
90 ml
10
8
1
2 pieces
20 ml
1 teaspoon
15 ml
2 teaspoons
100 ml
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Bean curd, cut into 6 pieces 1cm thick
Vegetable oil
Straw mushrooms or firm button mushrooms
Quail eggs, hard-boiled and shelled
Spring onion, cut into 2.5cm lengths
Canned bamboo shoots, cut into 2.5cm cubes
Bottled sate sauce
Cornflour
Nuoc Mam sauce
Sugar
Water
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Method :
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Fry the bean curd in 60ml hot oil until
brown, taking care not to let it stick.
-
Set aside and discard the oil.
-
Put the remaining oil into a small
casserole dish with a tight-fitting lid.
-
Heat over a medium heat. Add the straw
mushrooms, quails' eggs, spring onion, bean curd, bamboo shoots and sate
sauce.
-
Mix the cornflour, Nuoc Mam sauce and
sugar to form a smoth paste.
-
Mix into the water. Stir this into the
casserole pot and cover. Cook for 4 minutes.
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