Asian Eastern Recipes Club provides easy-to-make, more of Singapore Food Recipes. It will introduce you where to find the food when you are at Singapore Changi Airport, and where to find the food at Central Area or City while you tour, and how to make these food when you get home. My mother asked me to help "wash rice, look at the fire" since I am young, and the recipes are Singapore Recipes, and I, Singaporean, have cooked them from 2013 to present.
Fried Kombu Beancurd skins
Posted On February 22, 2021
1 large piece of beancurd (tofu) skin (the kind used for making dim sum)
6 sheets of kombu
Flour paste – some plain flour mixed with water seasoned with stock
open up the beancurd skin. Wipe beancurd skin with Soak kombu 2. Lay out the whole piece of beancurd skin on your kitchen table. 3. Brush half of the beancurd skin with the flour paste. 4. Lay the kombu on one side of the beancurd skin. 5. Brush the seaweeds with the rest of the flour paste. 6. Fold the other side of the beancurd skin over to cover the seaweed. 7. Cut into smaller sheets. 8. Fry the strips quickly until light golden brown.