Sorry for the bad pictures because it was taken at night. I saw this Golden Ingots at Daily Affairs and decided to give it a try. It was really an interesting idea and very suitable for Chinese New Year. The bottom layer was fried beancurd puff (taufu pok) and topped with meat ball of sort.
I prepared it in the afternoon and took an un-fried version. The natural lighting made the food looks so good. Too bad I was just too lazy to fried some just to take the finished products for this post. I used ground pork and water chestnut for mine with my own seasonings.
The finished products, really looked like golden ingots right? Actually my beancurd puffs was different from her, mine was the small one and frankly I had no idea how to cut it and flip it over like her. For mine, I cut it diagonally into half and flip it over and place the meatball on top.
It was really crispy when fried. But it will turn soft when cold. So, serve immediately after deep-frying. It can soak up pretty much oil too, so remember to drain on paper towel before serving.
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