I finally know! That the leaves of a stalk of leek can’t be eaten. It sounds silly, but I’ve never bothered about leeks until now. I believe curiosity got the better of me, and lucky for me, there are so many online videos available to teach me how to cope with the strangeness of nature.
Here’s just one of those that I found interesting:
I’ve also found out that rubbing the Tau Kwas in salt just before sauteing will make its texture much softer, chewier and tastier! 😀
- Minced pork: 200g
- Tau Kwa: 400g (1 big piece), cubed
- Salt: 1/2 tsp
- Sesame oil: 1 tsp
- Corn starch: 1 tsp
- Oil: 4 tbsp
- Leek: 2 stalks, leaves and roots removed
- Oyster sauce: 1 tbsp
- Light soy sauce: 1 tbsp
- Chili padi: 2, sliced
- Water: 1/3 cup
- Rub 1/4 tsp salt into Tau Kwa and 1/4 tsp into minced pork.
- Further season pork with sesame oil and corn starch. Mix well.
- Cut each stalk of leek vertically into half from top to bottom. Then slice diagonally (2cm thick).
- Heat 2 tbsp oil for frying.
- Fry Tau Kwa till golden brown. Set aside, placing them nicely on a plate.
- Heat 2 tbsp oil and fry pork.
- Add leek, sauces and chili.
- Add water and let boil 3min till water has evaporated by half.
- Pour mixture onto Tau Kwa. Serve hot with rice.
- It’s supposed to be a dry dish, so add less water according to your preferences.
- Beef can be used to replace pork in this dish. I used pork because I’m a non-beef eater.
- Use any remaining leek and slice it thinly. Sprinkle on top of dish as garnish.