This dish needs no introduction. I bet this must be one of the top favorite home-cooked dishes in Singapore. There are variations in the way how this dish is prepared. For instance, some use prawns instead of roast pork, or minced pork. For me, I added carrots, chili and a handful of breech mushrooms for colours and texture to this dish.
1 piece firm bean curd, sliced
5 to 6 slices roast pork
2 stalks leeks, cut diagonally (rinsed thoroughly to remove soil trapped in between the leaves)
A handful of breech mushroom (or substitute with button mushroom or shitake mushroom)
1/2 carrot, sliced (parboiled)
1/2 red chili, sliced or cut into triangular shape
Cornstarch solution (1/2 tsp corn flour + 1 tbsp water)
Fish sauce to taste (or oyster sauce)
Dash of cooking wine
1) Heat up 3 to 4 tbsp oil in wok over medium heat. Fry the bean curd to light golden brown on both sides. Set aside.
2) Pour out excess oil, leaving about 1 tbsp oil in wok. Bring up the heat to high. Brown the roast pork in wok, push to one side and add the leeks. Give the leeks a quick stir fry and then combine the leeks with the roast pork.
3) Add the breech mushroom, carrot, chili and continue to stir fry. Add the fried bean curd and stir to combine all the ingredients. Add a dash of cooking wine and fish sauce from the side of the wok and stir-fry to bring out the fragrant (or wok hei).
4) Add about 1/2 cup to 3/4 cup water, stir and simmer on medium heat for about 3 to 4 minutes. This allows the flavours of all the ingredients to combine together. Thicken the gravy with cornstarch solution and serve.