Braised Ridged Gourd With Beancurd Skins
From quaypocooks 14 years ago
- 30 mins to make
- Serves 6
This is one famous dish at a Chinese Restaurant down town called Overseas. That was where I first tasted it. I love it ever since and whenever there is nice ridged gourd in the market, I will ask my Mum to cook this dish. Read more Matured fruit section of the gourd can be used as a bath or kitchen sponge after being processed. My girfriend gave me a set of bath goodies last Christmas and there is this ridged gourd bath sponge in it. Gives me a nice scrub and I like it. Oh and it’s juice is believed to be a natural remedy for jaundice. See less
Ingredients
- 1 pc 300gm ridged gourd shopping list
- 1 tin 425gm mushroom shopping list
- 5 pcs beancurd skins shopping list
- 1 tb vegetable oil shopping list
- 1 ts chopped garlic shopping list
- (A) shopping list
- 1 tb oysters sauce shopping list
- ½ ts ground white pepper shopping list
- 1 cube bullion chicken stock, mashed shopping list
- 1 cup water shopping list
- (B) shopping list
- 1 tsp corn flour shopping list
- 2 tb water shopping list
How to make it
- Heat oil in work and deep fry tofu skin golden set on serving plate. Remove skin and ridges from gourd. Cut into wedges about 2-3 inches length. Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant. Add in ridged gourd and stir well. Add mushroom and (A) and cook for 5 mins. Mix (B) pour into wok to thicken the gravy. Mix well and dish everything and pour over tofu skin. Ready to serve.
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