• ½ kg soft bean curd
  • ¼ onion
  • 2 Tablespoons oil
  •  Black pepper, salt, and seasoning


  1. Shred the bean curd as small as your finger.
  2. Boil water in a pot, then put the bean curd in for about 15 minutes. Next, strain the water.
  3. Mince the onion then saute in the oil, put the bean curd in. Mix well. Turn off the heat, then add black pepper, salt, and seasoning for taste. Let it cool.
  4. Take a small nylon bag, and fill it to half mark with the mixture. Roll the bag into a sausage shape, tie it securely, and steam for about 45 minutes if it is a small roll. If it is a big roll then steam for longer.


{The sausage can be eaten with pickles, mint, and lettuce. You can also dip it in soy sauce with some red chili.
{ The longer you steam the sausage, the tougher and better tasting it will become.


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