LITTLE MOCK FISH 小小余 Soy Product Malaysia, Penang Soy-based Food, Vegan Snacks | THE WAY VEGETARIAN MANUFACTURING SDN. BHD.
Cooking Method: Deep fry until light golden brown or slice it fried with curry powder.

Ingredients: Soy protein isolate, Soya bean curd skin, Soya protein, Seaweed, Albumin, Sunflower oil, Tapioca flour, Sugar, Vegetable seasoning.

Net Weight: 700gm (20pcs)

Ingredients: Dao Su Xiao Yu/ Dao Su Triangle Yu (5-10 pieces), two thumb-sized gingers, cooking oil, 20g tempeh, 1 small pepper, soy sauce, sugar, shiitake mushroom essence, a bowl of water
Defrost Dao Xiaoyu at room temperature for 30 minutes.
Wash the ginger, shred it, and set it aside. Wash and chop the small peppers and set them aside for later use.
Heat the pan, pour in a proper amount of cooking oil, turn to medium heat when the oil is hot, pour in the Dao Xiaoyu, and fry for 3 minutes, remove the dripping oil and set aside.
Pour out the excess oil, save a little, add ginger and fry until crispy, then keep some of the oil for later.
Continue to heat the oil that previously fried the shredded ginger on medium-low heat, add the tempeh and saute for 1 minute, then pour the soy sauce over the round pot, pour in a bowl of water, and cook until it boils.

After boiling, pour in chopped small peppers, 1/4 teaspoon of shiitake mushroom essence, stir well, then put in the fried Dao Xiaoyu, sprinkle with fried ginger, cover the pot and simmer for 3 minutes on the plate.
A plate of delicious spicy tempeh is done. and ready to be served.
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