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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Oyster Sauce

Cooking Method

1. Mix ingredients B, and place on top of bean curd.

2. Steam for 5 mins and set aside.

3. Heat cooking oil in wok, and fry dried shrimps and shallots till fragrant.

4. Add in chopped Chinese parsley, chillies, spring onion, shallots, and fry till evenly cooked.

5. Pour over bean curd, and serve.

Ingredients A

• 50 gm dried shrimp
• 2 tbsp cooking oil
• 1 pc bean curd
• Chinese parsley (chopped)
• Shallots
• Chillies (chopped)
• Spring onion (chopped)

Ingredients B

• 1 tsp CHNG Kee’s Light Soya Sauce
• ¼ tsp CHNG Kee’s Oyster Sauce
• 1 tsp dried shrimp
• ½ tsp Sugar
• Pepper powder