Tasty, light Chinese delicacies for tea time

JAKARTA (JP): Ever been stumped for an alternative delicacy to make your tea time with friends and family members even more memorable? Consider these Chinese tidbits that could make all the difference.

Firstly, steamed tofu with salted soya beans is light. Secondly, the vegetable parcel with sweet and sour sauce is crispy and delicious. Both will satisfy your craving for a light snack.

Steamed tofu with salted soya beans

* 150 g pork/beef/chicken, minced * 25 g yam bean, minced * 1 tbsp dried shrimp, soaked, minced * salt, pepper * 1/4 tsp sugar * 1/2 tbsp light soya sauce * 6 drops of mushroom soy sauce * 1 tbsp cooking oil * 1/2 egg white * 1 tbsp sago flour * 1 Chinese tofu, cut into eight pieces * 1 tbsp sago flour to be sprinkled on top of tofu

Salted soya beans

* 1 tsp garlic minced * 1 1/2 tbsp salted soya beans * 1/2 tsp sugar * a dash of pepper * 100 cc water * 1 tsp sago flour mixed with a little water

1. In a bowl, mix minced beef/chicken/pork, yam beans, shrimp, salt, sugar, pepper, light soya sauce, mushroom soya sauce, cooking oil, egg white and sago flour. Keep the mixture in the refrigerator for 4 hours.

2. Carefully remove the center part of the tofu. Using a small spoon, sprinkle the surface with sago flour. Fill the center with beef mixture. Steam for 10 minutes. Set aside.

3. Meanwhile, stir-fry garlic until it smells fragrant, add in salted soya beans, stir well. Add in sugar, pepper and water. Let simmer for a while and gently pour in sago mixture.

4. Arrange steamed tofu on a serving plate, sprinkle with the salted soya beans. Serve warm.

Vegetable Parcels

* 12 spring roll wrappers * 1 egg white * cooking oil for deep frying

For filling * 2 hioko mushroom, soaked, finely sliced * 50 g carrot, finely sliced * 2 tbsp ear-shaped black fungus, soaked, finely sliced * 150 g yam beans, finely sliced * 20 g preserved white radish, finely sliced * 10 g rice noodle, soaked, cut into 2 centimeters-long pieces * 1/2 tsp light soya sauce * salt, pepper * water

Sweet and sour sauce

* 2 cloves garlic, finely ground * 1 tsp chilly powder * 1 tbsp vinegar * 1 tbsp sugar * 200 cc water * 1 tsp salt * 1/2 maizena mix with 1 tbsp water

1. Stir fry the hioko mushroom, add in all ingredients and cook until all water evaporates. Remove from heat and let cool.

2. Take a sheet of spring roll wrapper, put the mushroom mixture on top and wrap, secure edges with egg white. Repeat the step with the remaining mixture.

3. Deep fry the vegetable parcels over medium heat until slightly golden. Remove from heat. Serve warm with sauce.

4. Prepare sweet and sour sauce: combine all sauce ingredients, except maizena mixture, cook over medium heat until simmering. Gently pour in maizena mixture and cook until sauce thickens.

-- Recipe courtesy of Chinese food by Mary Winata (PT Gramedia Pustaka Utama).