Pi-Pa bean curd Cantonese style

Ingredients for 4 servings:

• 1 liter of frying oil
• 400g tofu
• 2 g instant chicken broth
• 4 m.-sized shiitake mushroom(s), dried
• 2 egg yolks
• 3 tbsp wheat flour type 405
• 2 tsp, leveled baking powder
• 100 g cucumber(s) (spicy cucumber pieces à la Hong Kong), see my recipes
• 1 medium-sized carrot(s), approx. 100 g
• 2 m.-sized garlic cloves, fresh
• 50 g ham, diced
• 4 small shiitake mushrooms, dried
• 1 tsp instant chicken broth
• 150 g water, boiling
• 2 m.-large tomato(s), fully ripe
• 2 spring onions, green
• 4 green snake beans
• 1 pepper, red
• 1 small chili pepper(s), green
• 15 g ginger, cut into silk threads
• 4 tbsp frying oil
• 1 tbsp tapioca flour
• 2 tbsp soup powder *(Sup Krim Jamur from Mama Suka)*
• 100 g water from soaking the mushrooms
• 1 tbsp sugar, white
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp tamarind syrup
• 2 tbsp soy sauce, light
• 60 g orange juice
• 1 tbsp lemon juice
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg
• e.g. instant chicken broth
• n. B. Black pepper, freshly ground
• n. B. Soybean sprouts, fresh
• n. B. Onion rings, green
• n. B. Fruits or pieces of fruit
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

named after the Chinese musical instrument Pi-Pa

** Soups from Mama Suka (the dear mother) can be found all over Asia, but they are not available in every Asian shop here. Sup Krim Jamur is the mushroom soup. It can best be replaced with a chanterelle cream soup, for example from Knorr. Pass the bean curd through a sieve and discard the remaining particles. Cut the dry shiitake mushrooms into small pieces, discarding the tough stems. In a Moulinette or blender, process the mushroom pieces into mushroom flour. Mix the wheat flour with 4 tablespoons of the mushroom flour. Mix the strained bean curd with the instant chicken stock, the flour mixture and the egg yolk until you have a smooth paste. Leave to mature in the refrigerator for 30 minutes. Place the spicy cucumber pieces à la Hong Kong in a sieve, drain well and use 50g of it. For the mushrooms, heat 150g of water, add the chicken stock and dissolve it. Pour the hot chicken stock over the mushrooms and let them soak for 30 minutes. Squeeze out the mushrooms and set aside the squeezed-out water and the soaking water. Peel and deseed the tomatoes. Halve the tomato quarters crosswise. Wash the carrot, trim both ends, and peel. Use a vegetable peeler to cut the carrot into strips. Wash the spring onions and remove any brown or wilted leaves. Cut the green parts into thin rings and reserve. Cut the white parts diagonally into 1 cm wide slices. Trim both ends of the garlic cloves, peel, and finely chop. Wash the runner beans, trim both ends, and cut into diagonal, 2 cm wide slices. Wash the red chili pepper, cut lengthwise, remove the seeds, and cut diagonally into strips approximately 1 cm wide. Discard the stem and seeds. Wash the chili, cut crosswise into thin rings, leaving the seeds, and discarding the stem. Wash the fresh ginger, peel a 1 cm piece, and slice it thinly. Chop these into silk threads. Prepare the sauce: Mix the tapioca flour with 2 tablespoons of the mushroom soaking water. Stir in the remaining ingredients. Bring the sauce to a boil briefly so the tapioca flour can thicken. Now stir in the remaining mushroom soaking water. Heat the empty wok, add the frying oil, and heat to 180 degrees. Dip 4 Chinese soup spoons into the warmed (but not yet hot) frying oil and let them drain. Mix the baking powder into the aged bean curd mixture and fill the soup spoons with it. When the frying oil is hot enough, use a teaspoon to drop the bean curd mixture into the frying oil. Fry the pi pa-shaped pieces until golden brown on both sides. Remove with a slotted spoon and let them drain on kitchen paper. Repeat this until all the tofu is used up. Keep the pi pa pieces warm on a serving plate. Drain the oil from the wok, wipe it with kitchen paper, and heat until it begins to smoke. Pour in the peanut oil from the sides and let it heat up. Roast the ham cubes until fragrant. Add the carrots and roast them. After one minute, add the tomatoes, green chili rings, pepperoni, white onions, and beans. After 2 minutes, add the mushrooms, garlic, and ginger and stir-fry for 2 minutes. Reduce the heat. Deglaze the roasted ingredients with the sauce, mix well, and season to taste. Then bring to a boil briefly. Now add half of the green onion rings and stir in. Use the rest for garnishing. Arrange the mixture on the warm serving plate over the pi pa pieces, garnish, and serve.