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Marron 'Mapo Tofu'

Serve as entree.


  • 2 marron tails

  • 1 large clove garlic

  • 1 bird’s eye chilli

  • Lemon juice

  • Salt

  • Melegeuta pepper

  • Aged balsamic vinegar

  • Tofu


  • 1.

    Mince marron meat finely.

  • 2.

    Heat up 6 tablespoons of a plain flavoured oil to just below smoking point. Slowly add marron meat into the oil, letting it come back up to a high temperature with each addition. Cook altogether for about 15 minutes.

  • 3.

    Add garlic and chilli ground to a paste with salt and a lemon juice to taste. And once the marron is cooked through, add salt and pepper.

  • 4.

    Serve with marron along with fragrant oil over freshly made doufu and a little aged balsamic vinegar.

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