Crispy Satay Tofu

This is a very light and refreshing summer appetizer. It was sooooo delicious. Secretly tell you, I gobble down 4 pieces of this at one go. I felt a little regret that I made so little. So yummy, in the future I should make double the portion. Try it and you will know. No regrets. 

Crispy Satay Tofu

   Ingredients    :

   4     pieces white tofu, cut in half diagonally

   1/2  cucumber, finely shredded 

   200 g jicama, finely shredded 

   200 g bean sprout, blanch

   2     tablespoon roast peanut, finely smashed

  

   Sauce   :

   1      tablespoon creamy peanut butter

   2      tablespoon mince onion

   1      tablespoon mince garlic

   1      tablespoon coriander powder

   1/2   tablespoon ginger

   11/2 tablespoon curry powder

   1      tablespoon lime juice 

   11/2 tablespoon dried pepper, soaked

   2      tablespoon sweet chili sauce

   1      tablespoon sugar

   1/4   cup water

   salt to taste

   enough oil for deep frying

   Method   :

   In a food processor blend sauce ingredients, dried pepper powder, curry powder, coriander powder   

   onion, garlic and ginger. Set aside.  In a bowl combine creamy peanut butter, sweet chili sauce, sugar,

   lime juice and water. Set aside.

   Heat up the oil in the wok and deep fry the tofu. Gently slide into the hot oil. Fry until crispy at the 

   skin or golden brown. Remove from wok.

   Remove oil from wok and remain about 2 tablespoon oil. Pour in the blend mixture and cook until oil

   out or fragrant. Add bowl mixture and saute the gravy for about 5 - 10 minutes. Stir occasionally.

   Adjust taste if needed. Dish up and set aside.

  To serve, cut and stuff in bean sprout, jicama shredded and cucumber shredded into the tofu. Pour satay

  sauce over the tofu and sprinkle ground peanuts. Serve immediately. 

   

   Enjoy!!

Crispy Satay Tofu

Stir-Fry Ridged Gourd with Shrimps and Tofu

Stir-Fry Ridged Gourd with Shrimps and Tofu

   Ingredients   :

   2    ridge gourd, washed, peeled and cut horizontally 

   2    square tofu ( fried and white tofu), cut into pieces

   1/2 lb shrimp, cleaned & deveined, add pinch of sugar 

   3    ginger slice

   1    clove garlic, thinly slice ( i smashed)

   1    stalk green onion, cut 1 inch length 

   1    teaspoon oyster sauce

   2    teaspoon vegetable oil

   1/2 teaspoon corn starch, add with 2 teaspoon water 

   1/4 cup water ( i used chicken broth)

   dash of pepper powder

   dash of fish sauce

    Method   :

    In a wok, heat the oil, add ginger and garlic, cook until fragrant. Add in the shrimp and dump in ridge 

    gourd. Stir-fry for  awhile. 

    

    Add the tofu and toss for a while. Splash in water ( chicken broth), add oyster sauce, sugar, dash in 

    pepper powder and fish sauce. Cover wok lid and let it simmer for 2 - 3 minutes.

    Open lid, stir in the corn starch mixture, add green onion and mix well everything in the wok.

    Adjust taste if needed. Dish up and serve.

   

     Enjoy!!

   

  

Sir-Fry Ridged Gourd with Shrimps and Tofu

Chinese Pickle Tofu Soup

Chinese Pickle Tofu Soup

Chinese Pickle Tofu Soup

Watercress Tofu Pork Slice Soup

Watercress Tofu Pork Slice Soup

   Ingredients   :

   2    bunch        watercress, wash

   1    box            japanese soft tofu, cut cubes

   1/3 pound        lean pork, cut thin slice

   3    slice           ginger

   2    cloves        garlic, lightly smash 

   3    dash           pepper powder

   1/2 teaspoon    corn starch

   2    can             chicken broth or 800 ml water ( if use water, add 1 cube of chicken essence)

   1/2   teaspoon   soy sauce

   11/2 teaspoon   salt

   1/2   teaspoon   sugar

   1      teaspoon   oil ( i use shallot oil)

   Marinate pork for 10 minutes with :-

   1/2 corn starch, 1/2 soy sauce, dash of pepper powder and 1/2 teaspoon oil

  

   

   Method    :

   Heat up the stove and boil chicken broth or water. Add in the pork, ginger and garlic.

   

   Let it boil on low heat for 10 minutes, set the heat to high and add in the watercress.

   Add in the salt, sugar, pepper powder and shallot oil. Gently drop in the japanese tofu and off the stove

   Simple yummy soup is serve.

  

    Enjoy!!!

Stuffed Tofu With Fish Ball Soup

Stuffed Tofu With Fish Ball Soup

   Ingredients   :

   1     box             soft tofu  ( i use japanese soft tofu)

   200 gm              fish paste (market brought)

   10   piece           fish balls ( frozen or ready made)

   2     sprigs          parsley, trim and cut ( garnishing)

   2     teaspoon     shallot oil 

   2     can              chicken broth ( i use ikan bilis soup base)

   3     dash            pepper powder

   1/2  teaspoon     salt

   1/2  teaspoon     sugar

    Method  :

    Gently stuff fish paste onto the tofu with butter knife. Make sure you do not over- stuff them.

    Heat up a pot on medium heat and pour the chicken broth inside the pot.

   When the soup boil, softly slip the tofu into the pot and reduce the heat to low. 

   Add in the fish balls and let it simmer for a while, approximately 8 - 10 minutes. Do not adjust the heat

   anymore. Add in salt and sugar to taste.

   Gently pick up the tofu and fish balls and place it into a big soup bowl. Add in the parsley and shallot

   oil and dash n pepper powder. Serve immediately.

   Enjoy!!!