1 pack bean curd 1 tsp mushroom powder 1 cup rice flour 1 tbsp tapioca flour (cassava) cooking oil for frying First, you need to re-hydrate the bean curd . Soak bean curd in water for 20 minutes or until tender. Squeeze excess water. Cut into half. Season with mushroom seasoning. Make a paste by mixing rice flour, tapioca flour and water. Coat the halved bean curd with the paste. Season with mushroom powder. Freeze overnight. Remove from the freezer 10 minutes before frying. Deep fry. Dip with soy sauce or vinegar. Ketchup is also a good option.
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An Asian food that resembles sausage is called kikiam . As soon as it was introduced in the Philippines, it was quickly adopted. In fact, lomi and various varieties of pancit canton are just a couple of the Filipino dishes that use kikiam as an ingredient. Kikiam is pretty simple to make. Making kikiam is straightforward if you can make lumpiang shanghai. Three main procedures are involved: mix and wrap, steaming, and frying. You must first combine all the ingredients before wrapping them in bean curd sheets (tawpe). The wrapped kikiam will then be steam-cooked. The final step is to pan-fry it for a short period of time.And then enjoy! Ingredients: 1 lb. vegan ground meat 1 medium carrot minced 1 medium onion minced 1 tablespoon five spice powder 2 teaspoons salt 1/2 teaspoon ground black pepper 1 tablespoon cornstarch diluted in 2 tablespoons water 6 pieces bean curd sheets tawpe 1 cup coconut oil Procedure: Ground vegan meat, carrot, oni
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