This dish was a favourite of ours when in Malaysia. My husband loved this dish. We first came across this in The New Formosa Restaurant in PJ. The boss, Mrs Lee, a Taiwanese, is a lovely woman. Her restaurant serves Taiwanese food. My niece and nephew,and later my children loved the Candied Yam. This is my take in her famous dish, Steamed Towfoo with Minced Pork.
You will need a heat proof tray or cake tin for steaming (about 15 to 18 cm, 6” diameter).
2 rolls Egg towfoo or similar type – cut into 1 cm rounds
Minced pork mixture:
100g Minced pork
½ tsp Salt
¼ tsp White pepper powder
½ tsp Corn flour
A dash Light soy sauce
A dash Sesame oil
Cornstarch For thickening
Chopped spring onion
White pepper powder
- Heat up water in the steamer.
- Arrange the rounds of towfoo in the steaming tray.
- Mix the all the ingredients for the pork mixture thoroughly and divided into the number rounds. You should have about 18 round of the towfoo.
- Roll the meat into balls and slightly flatten them Place a blob of the meat onto the toofoo. Repeat until all are done.
- Carefully place the plate of towfoo in the steamer and steam for about 8 to 10 minutes until the pork is thoroughly cooked.
- In the mean time, bring the stock to a boil. Season it and thicken with cornstarch to get a thick gravy.
- Remove the towfoo from the steamer. Pour over the sauce. Sprinkle with the chopped onions, a tsp of garlic oil, a dash of sesame oil and a dash of pepper.