Bean Curd Sheets

Bean Curd Sheets have many uses. They are available in Asian food stores, but when we get time, we like to make our own.


Bean Curd

Bean Curd 2

The sheets can be used immediately or dried for use later.



Above, an Amuse Bouche of Mussel with Yuzu Marinated Vegetables. Mussels are great either warm or cold, as long as they are not overcooked, otherwise they become chewy.

Bahn Cuon

Vietnamese Style Crepes with pork and Mushroom. These fresh Crepes are made with Rice Flour over a steamer and served cold. The Crepes go well with Sweet Chilli Sauce and Crushed Peanuts.

Larb Tartare

A mini version of one of our signature dishes, Larb Tartare, a cross between a Raw Beef Larb and a Steak Tartare. A Quail Egg Yolk is hidden in the centre.

Soft Filled Bun

Our version of the classic Chinese Lunch Bun. The soft Bun is filled with Red Pork. Our version is smaller the the usual sized Buns found in Chinese Bakeries.

Talking about Bakeries, below are some Chorizo and Lao Sausage Filled Rolls.


A kind of Spanish-Lao dish… šŸ˜†


9 thoughts on “Bean Curd Sheets

  1. Hi Elgin,

    We bake sometimes, normally when preparing Euro Foods, but at times we also make Asian bakery.

    At the moment we dont have a recipe for the Baguette that you are looking for, but are you looking for the actaul Bread Recipe? or the Fillings?

    We will all be taking our holidays back home soon, and if we find the recipe out, we will be sure to post it here.

  2. Hola Malou,

    We used 2 kilos of Dried Soy Beans, washed them in two changes of water, then covered them with water for 12 hours (making sure that the water was 6 inches over the beans). After 12 hours the beans would have soaked up all the water and be swollen.

    We then blitzed them in a machine, adding some more water to help the process along.

    We placed everything in a large pan and let it settle, before slowly heating it. You will see that the Bean pulp will fall to the bottom, and all the liquid will rise, this is when we seperate the pulp from the liquid, we do it because we dont want the pulp burning at the bottom of the pan.

    On a gentle heat, a skin will form on the surface, when you can see that it is thick enough to lift out with a long chopstick, it is ready to be removed, another skin will form in a few moments in its place, and so forth.

    Hope that helps!.

  3. Do you have any recipes using the bean curd skins?
    i love them and eat them whenever i go to a restaurant that has them but i would love to be able to cook them myself!

  4. 1/2 k. of ground lean pork
    1 large onion, finely chopped
    1 tbsp. of finely chopped garlic
    1 medium-sized carrot, finely chopped
    3 tbsps. of soy paste
    1 tbsp. of brown sugar
    1 tsp. of salt
    1/2 tsp. of ground black pepper
    1 egg, beaten
    4 pcs. of tawpe (bean curd sheets)
    1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
    1-1/2 c. of cooking oil
    Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.

    Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.

    Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.

    Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

    serve with sweet/sour sauce..

  5. Hola Olivia and Manolo.

    Bean Curd sheets are great and so versatile. Thanks for the recipe Manolo!

    Making the sheets can take some work, but I know that they can be purchased at Asiatic or Oriental stores. You should experiment with them, experimentation is a wonderful thing! :biggrin:

  6. Hello Steve,
    Did you follow the instructions I posted above? You need to make sure that the liquid is on a gentle simmer, so the skin will form, like the skin that forms on top of boiling milk.
    Good luck!

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