Wednesday, October 10, 2018

Pan Fried Homemade Pressed Tofu With Shichimi Seasoning

I have been making my own tofu since the day I learned from Angie Tee.  Gosh, it was really kind of her to share her knowledge on making tofu.  I am a tofu lover and I eat a lot of tofu in a month. Homemade would be best for me since I cook them very often. Free from preservative and the taste and texture is so good that I will not buy commercial ones anymore.  

I add them to my Miso soup, Korean Jiggae , steam it with lots of fried shallots and soy sauce and so many other dishes  that I can cook with tofu. Today, I just pan fried them . Simple yet delicious. All I did was coat them with rice flour and sprinkle Shichimi seasoning on them while they are still hot from the pan.  Crispy edges , soft on the inside and oh gosh I can just go on eating them leaving none for hubby if he didn't stop me "  helloo... keep some for me "  LOL!

You can hop over to Angie's blog Seasalt With Food , she has many wonderful recipes that she shares there.  This is the fifth pressed tofu I have made so far.

it is a joy to hold this piece of homemade pressed tofu

coat each piece of tofu with rice flour and salt
before pan frying them with a little oil
on a non stick pan..the oil helps to give the tofu pieces
the crispy edges, yet soft on the inside.
the moment the fried tofu are out of the pan,
sprinkle shichimi seasoning on them

For the video on how to made your own tofu
click the link below


Monday, October 1, 2018

Ikan Nenas Masak Lemak Chilli Padi

I have frozen fish in the freezer which had been sitting for a month there for a month and I am running out of ideas what to cook with them. I googled and saw this mouth-watering fish dish, cooked in coconut milk with fresh turmeric , shallots, lemongrass and bird's eye chilli...oh I am sure hubby would love this dish though he doesn't eat fish much unless I remove the bones for him. Spoon fed in other words :p  He loves pineapple, so I will add pineapple to the dish. And while I was cooking this dish, he could smell the wonderful aroma of spices and he came running into the kitchen ... "what are you cooking, smell good !"  hahaha and he ran out of the kitchen reminding me " cook more gravy and rice ya "  LOL  Of course ,his mom cooked better than me when it comes to this kind of dishes.  His mom was a Nyonya so definitely she cooked better than me :)

Okay, it was a Threadfin I found in the freezer and I cooked this dish with it.  It is the simplest form of cooking a dish that is spicy and tangy.   Every mouthful of the gravy has a combination of flavours bursting in the mouth and we both had to have extra helping of rice.LOL

other than the coconut milk, this dish is quite healthy
as no oil is needed

once the ground ingredients  are fragrant, add in the thin coconut milk
and let it simmer under low heat

add in the fish last when the gravy has thicken slightly
and continue to simmer till the fish is cooked

add a pinch of  salt to taste

serve with rice

Ikan Nenas Masak Lemak Chilli Padi

pound together the ingredients (A) with pestle and mortar
ingredients (A)
5 dried chilli - remove seeds, soak in hot water till soften
6 shallots
3 red bird's eye chillies ( chili padi )
1 clove of garlic
1 inch length of fresh turmeric

1 medium sized Threadfin - clean and washed, rub a pinch of salt over the fish , cut into 2 pieces
1 lemongrass crushed
1/4 pineapple - sliced
1.5 cups of thin coconut milk
2 slices of tamarind slices or 1 tsp of tamarind paste
1 tsp of sugar
salt to taste


Sauted (A) , lemongrass and pineapple over medium low heat in a non stick pan, once the pineapple and the ground ingredients are fragrant, add in the thin coconut milk and tamarind slices and simmer under low heat until the pineapple has soften and the gravy has slightly thicken and fragrant. Add in the fish pieces and cover with lid and let it simmer under low heat till the fish is totally cooked.  Add a tsp of sugar and a pinch of salt to taste .Dish up and serve with rice.


Sunday, September 30, 2018

Thai Mango Salad

I was craving for some mango and bought home some. Found one that is not so ripe and thought it was a great idea to make a plate of mango salad to go with the roast chicken leg that I was going to roast for the hubby for dinner. He is a meat eater and I am more a salad person.  Googled for one that I like as there are many versions on the internet. This is not the authentic Thai Mango salad, just a close one though, I think, but whatever it is good.

Found one that we both will like and to make sure I have all the ingredients in the fridge.  The mint leaves was an after thought for garnishing. I knew it would go well with the salad. I pluck the tender ones from the garden. Pluck some calamansi to replace the lime juice and a few bird's eye chilli from the lil space.  I truly love my lil space as it provides me with lots of fresh herbs which is important for my kind of cooking.  This Thai mango salad is simple to prepare and packed with flavours. Serve as an appetizing side dish for any roast meat. Hubby loves it and that is most important cos I love cooking and he loves eating :)

Conversation between hubby and I while having dinner, with this dish served

Hubby: You know my mom made this dish very often when she was around. You should see how she chopped the mango.  She holds the mango on her palm and used the knife to lightly chop on the surface of the mango before she sliced off chopped part.  How dangerous it was and she will hide herself while doing this so that dad can't see her doing it.  

Me:  Oh , that was how I did it too but I did not put on my palm , I place the mango on the chopping board and goes chop chop chop while holding the mango with the other hand....

(You should see the expression on his face)

Hubby : For heaven sake , please stop doing that, we have a shredder at home ! 

tip: soak the mango shreds with ice water
to keep the mango shreds crunchy

the ingredients used
for the dressing

 mixed the ingredients together, then
add the dressing and stir till well combined
garnish with the mint leaves

served with any garnishing,
can be coriander leaves or mint leaves

Thai Mango Salad
1 unripe mango * mine was a bit ripe but still has a firm crunchy texture - juliened
(soak juliened mango in ice water )
2 shallots - sliced
coriander leaves - chopped
2 bird's eye chillies - chopped
1 tbsp dried shrimps - toasted and pound fine
4 tbsp of roasted peanuts - pound coarsely
1 tsp of toasted sesame seeds * I omit as I have no stock in the fridge
a  handful of mint leaves  * keep some for garnishing

mix the ingredients together till well mix

1 tbsp fish sauce * I use Korean anchovy sauce
2 tbsp light brown sugar
1 tsp vegetable oil * I use rice bran oil
1 tbsp of calamansi juice


Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt. Garnish with some mint leaves.


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