Wednesday, May 30, 2018

Pan Fried Japanese Pressed Tofu With Rich Minced Meat Sauce


Talk about tofu makes me happy, reason being I love tofu since young. My grandma prepared them in different styles and that was how I grew up liking tofu. There are two types of tofu that I like most, silken and firm/pressed tofu.  This CF Japanese pressed tofu is one of my favourite brand .   It is undoubtedly delicious and contains no preservative. I will normally buy 2 or 3 packs each time I visit Tesco, and hubby will always ask why so many packs !  Vacuum packed and they can keep for more than a month in the fridge. Yes, I add them to my kimchi stew, steamed tofu with sizzling soy sauce and crispy garlic , cube them and add into Miso soup and many other dishes I can whip up with this pressed tofu.  

I have prepared this pressed tofu dish in a simple manner, whereby I pan fried both sides of the tofu till golden brown. Cooked a rich tasty sauce with minced meat and diced carrots and pour over the pan fried  pressed tofu.  It was so good that hubby asked to cook this dish again, thus I have added it to my dinner menu list :)


My favourite brand CF Japanese Pressed Tofu

 season with salt,Shichimi chilli and
dust both sides with corn flour before pan fry
on non stick pan


pan fried till both sides are golden brown

 pour the rich tasty minced meat sauce over
the fried tofu , garnish with spring onion 
and serve hot . Eat with rice.yummz!


Pan Fried Japanese Pressed Tofu With Rich Minced Meat Sauce

 ingredients:

1 piece of Japanese Pressed Tofu
*optional  1 tsp of Shichimi Chili (japanese seasoning made of chili,chenpi,black sesame, poppy seed, japanese pepper and green dried seaweed )
1 tsp corn flour
1 tsp salt

3/4 cup minced meat (pork/chicken) seasoned with 1 tsp of light soy sauce and 1 tsp of corn flour
2 cloves of garlic
1/2 carrot - diced
1 red chilli -sliced
1 stalk of green onion - sliced

1 cup chicken broth
1 tbsp oyster sauce
1/8 tsp thick soy sauce
a dash of white pepper

thickening -  mix the two ingredients together
1/2 tbsp corn flour
3 tbsp water

4 tbsp oil for pan frying tofu

Method:

1. Remove tofu from vacuum pack. Give it a quick rinse. Pat dry with paper towel. Season pressed tofu with salt,Shichimi chilli and corn flour. Leave aside.  Heat up non-stick pan with oil.  Once oil is hot, slowly put in the seasoned tofu and pan fried till both sides are golden brown.  Take out the pan fried tofu and place on a deep plate. Keep 1 tbsp of oil in the non-stick pan for later use and pour out the rest of the used oil into a bowl.

2. Season the minced meat with light soy sauce and corn flour. Let it sit for 5 mins.  Heat up the non-stick pan with the 1 tbsp of oil, add in chopped garlic and saute till fragrant. Add in the seasoned minced meat and continue to stir fry till minced meat is cooked. Add in the diced carrots and sliced chilli and stir fry till carrot has soften. Add in the chicken broth, oyster sauce, thick soy sauce and white pepper . Once the broth is starting to boil. Add in thickening.  Once the sauce has thicken, off the heat, and pour the rich minced meat sauce over the pan fried pressed tofu.   Garnish with sliced green onions.  Served hot.

Enjoy!



Tuesday, April 24, 2018

Nasi Lemak With Dry Curry Prawns


When there is a craving for coconut milk rice, I will not hesitate to cook it for our lunch.  As there is no dried anchovies in the fridge, I took out a packet of frozen prawns from the freezer, run to the wet market and bought the fresh ground curry paste to cook this wonderful dry curry prawns to go with the coconut milk rice which our local called it Nasi Lemak.  Hubby's favourite dry curry prawns..mine too actually. I made some onions and carrot pickles to go with it. The sunny side up is cooked by the hubby.  He is a good cook too, at less he cook a sunny side up right.   I made it even more special by placing banana leaf on the plate before serving.  The banana leaf from my lil space :)


I cook the rice with coconut milk, slices of ginger
and screwpine leaves for a more fragrant nasi lemak

lessen water so that the rice is not soggy


banana leaf before plating

I made some onion pickles as a side to go with the nasi lemak






Nasi Lemak With Dry Curry Prawns

Nasi Lemak /Coconut Rice recipe
ingredients:
3 cups rice wash and change water 3 times, soak in water 30 mins
3 slices ginger, julienned
4 blades pandan leaves, knotted
2 cups water
1 cup coconut milk
1 tsp salt

Method:
Add 2 cups water with rice, mix with ginger and pandan leaves, steam over medium heat for 20 mins. Add salt with coconut milk. Add 1/3 of coconut milk into rice, fluff rice with chopsticks. Continue to steam for 5 mins. Add in the balance coconut milk, continue to steam for 5 mins. Remove steamer from heat and set aside.



Dry Curry Prawns recipe
1/2 kilo large sea prawns- deveined but keep the shell and head
fresh ground curry paste specially for dry curry from wet market
( I asked the lady to give me enough for 1/2 kilo prawns )
1 stalk serai - crushed
3 to 4 tbsp of olive oil 
2 twigs of curry leaves
6 shallots - sliced
1/2 cup of coconut milk
Method:
Heat up wok . Add 3 to 4 tbsp of olive oil , add in the fresh ground curry paste , sliced shallots, crushed serai and currry leaves....saute till olive oil rises to surface and aromatic.  Add in the prawns  and continue to stir fry till the prawns are cooked and the curry paste coats the shell.  Add in 1/2 cup of coconut milk and continue to cook till the gravy thickens and the prawns are coated with the paste. Remove from heat and dish up.



Tuesday, April 17, 2018

Avocado Pasta


I have read many times online regarding this interesting avocado pasta....ermmm at first I was not really keen to try it , but even if curiosity kills the cat, I have to try it out.  And since it is avocado season, and having some left after making guacomole, I gave this dish a try and I would say it is interesting. Flavourful creamy sauce coated every string of spaghetti, it is simply delicious. Yes, I would definitely cook this again.  Firstly it is delicious and secondly it is healthy.  The avocado sauce is creamy and every bite is so delicious with the basil flavor bursting in the mouth.  I have basil grown in my little space. All I need to cook is the spaghetti.  The rest is blended raw. A very healthy meal indeed.  I am surprised hubby WB loves it too.  Being a meat eater, this is really surprising! It must be darn good for him to partake this vegetarian meal :)




Avocado from the Philippines

seed of avocado is big so not a great buy after all

blends the avocado with basil leaves, garlic,black pepper, salt
and olive oil and a squeeze of lemon
blend till it emulsified


add to the spaghetti and give it quick stir till
every string of spaghetti is well coated with the
avocado sauce

served with avocado slices or cherry tomato
or any vegetables that you like

Avocado Pasta

 ingredients:

spaghetti for two person  -  cooked till al dente
2 ripe avocados - halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tbsp of lemon juice
salt and black pepper to taste
1/3 cup olive oil

garnishing
1 avocado - halved, seeded and peeled - cut into slices
basil leaves 

Method:
1. In a large pot of boiling salted water, cook spaghetti till al dente, drain well.
2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow steam until emulsified; set aside.
3. In a large bowl, combine spaghetti and avocado sauce till spaghetti is well coated with the sauce.
4. Garnish with avocado slices and basil leaves.
5. Serve immediately. 

Enjoy!



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