Bean curd stuffed with shrimp and salted egg

Sometimes foods remind us of childhood, other times they take us back to a certain place, like a grandmother's kitchen where her beautifully wrinkled smiles and that piping hot stove still fresh in your memories. As for me, this salted egg shrimp tofu takes me back to a certain place---- pandan loop, a Chinese restaurant in Singapore( my hometown), a place where Chow family gathered  for all special occasions. Yes;) I can still remember how fantastic that silky tofu tasted. I am pretty sure that restaurant no longer exists nor that plate of mouth-watering steam tofu. Sad but well... 

Today, I am pleased to share with you food that takes me back to childhood, though it is not hundred percent similar to what I ate, well as least it resembles 60 percent. Btw, pardon my written English, as you may know by now that  I reside in Hong Kong , I do not use English as much as Singaporean in Singapore. If you are looking for perfect vocab or grammar then you are at the wrong page. Lol! ;) Anyway, here's my fav childhood food lah!


What you need:

• 1 box of tofu or bean curd
• 3 salted eggs
• 7 ounces shelled shrimp 
• 2 scallions or spring onions
• cornstarch
• 2 tbsp of soy sauce
• 1 tbsp of cooking oil 
• 1/4 tsp salt 

Starting from:

1. Cut tofu into 8 equal cubes
2. Mince the shelled shrimps ( Not too minced for texture)
3. Add 1/3 tsp of cornstarch and 1/4 tsp salt to shrimp batter
4. Cut each salted egg yolk into half 
5. Dig a small hole using a teaspoon and stuff it with halved egg yolk and shrimp batter
6. Steam over medium flame for about 3 minutes
7. Heat up the cooking oil with soy sauce
8. Drip over the steamed tofu and sprinkle some minced scallions or spring onions on top
9. Garnish with coriander and serve

    

Tada!!! My childhood food!! Look at this!!! Yummy!!!