Home Tofu & Eggs · Butter Bean curds · Egg Nest · Fu Yong Omelette · Home Make Egg Tofu · Home Make Scallop Tofu · Meat Floss With Deep-fried Bean Curd · Minced Prawn Tofu · Monster Egg · Preserved Egg With Tofu · Soft Bean curds With Salted Shrimps Delight · Sponge Gourd Bean Curd · Steamed Clams With Eggs · Steamed Minced Meat With Eggs · Steamed Nutritious Tofu · Steamed Prawns With Salted Egg Filling · Stewed Eggs With Fresh Milk     Butter Bean curds      Ingredients · 1 Japanese bean curd · 2 egg yolks, beaten · 10 blades curry leaves · 5 stalks bird eye chilies, chopped · 3 tbsp margarine · 3 tbsp cooking oil    Seasoning · 1 tsp sugar · 1 tsp monosodium glutamate   Method to COOK!   1. Cut Japanese bean curd into thick slices; drain well and deep fry into hot oil until golden brown. Remove and drain.   2. Heat up margarine and cooking oil, reduce to low heat. Pour in beaten egg yolk slowly, keep stirring with the soup-ladle until the egg yolk become foam and golden.   3. Add in curry leaves and bird eye chilies, stir for a second. Then blend in seasoning and stir until well combined. Add in prefried bean curds, stir well. Remove all ingredients immediately. Through sieve and drain. Dish up and serve hot.

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