Singapore Tau Kwa Pau
Tau Kwa Pau, meaning 'stuffed beancurd pouch,' is a unique and increasingly rare Singaporean hawker snack. It features deep-fried, crispy tau kwa (firm beancurd) pockets generously stuffed with a savory mixture of ingredients like braised pork belly, fish cake, yam, cucumber, and hard-boiled egg. It's typically served with a rich braised duck sauce, offering a delightful contrast of textures and flavors.
🧂 Ingredients
- 8 pieces Firm beancurd (Tau Kwa)(approx. 5.5cm x 3.5cm x 3.5cm each)
- 200 g Pork belly(cooked and diced)
- 150 g Taro (Yam)(diced small, deep-fried until crispy)
- 150 g Fish cake(deep-fried and diced)
- 1 Cucumber(seeded and diced small)
- 2 Hard-boiled eggs(diced)
- Cooking oil(for deep-frying)
- Braised duck sauce(for serving (recipe below or store-bought))
- Coriander leaves(for garnish)
- Chili sauce(for serving (optional))
👨🍳 Instructions
- 1
Prepare the Tau Kwa: Carefully cut a slit into the side of each tau kwa to create a pocket. Be careful not to cut all the way through. Deep-fry the tau kwa in hot oil until golden brown and crispy on the outside. Drain on paper towels.
- 2
Prepare the filling: In a large mixing bowl, combine the diced cooked pork belly, crispy fried yam, diced fish cake, diced cucumber, and diced hard-boiled eggs. Mix gently.
- 3
Stuff the tau kwa pockets generously with the filling mixture.
- 4
To serve: Arrange the stuffed tau kwa pau on a plate. Drizzle with braised duck sauce and garnish with fresh coriander leaves. Serve immediately, with chili sauce on the side if desired.
💡 Pro Tips
- ✓The key to good Tau Kwa Pau is the crispy exterior of the beancurd and the flavorful filling.
- ✓You can prepare the braised duck sauce in advance. A simple version can be made by reducing good quality store-bought braised duck sauce with a little cornstarch slurry.
- ✓Ensure all filling ingredients are diced into small, manageable pieces for easy stuffing and eating.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include finely chopped braised duck meat in the filling.
- A vegetarian version can be made using finely chopped mushrooms and other vegetables.