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

dressing:
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

method:

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.

Enjoy!

Tuesday, September 25, 2018

Homemade Pressed Tofu


My most successful project this month is making my own pressed tofu. I was very inspired to make this pressed tofu by a dear friend whom I have known for many years and have met in person.  She is none other than Angie Tee of Seasaltwithfood.  We were chatting one day and she told me she is making tofu and I was like..wow, making tofu..I am game as I love tofu and what more it is much more safer to eat your own homemade ones.  Commercial ones , we really don't know what coagulant they used to set the soy milk.  After this , I will be making my own tofu . Homemade ones taste so much better than store bought. I am glad that I took up this challenge and did it. Even Angie's  " you did it ! " is so encouraging .  I cooked Miso Tofu Soup with my homemade pressed tofu. Taste so yummy good . Will be sharing on my next post. Stay tuned :)

Note: I could not get the tofu box so I improvished it with the tofu storage container from Daiso.  Drill a few holes for draining off the excess water .


 lined the tofu box with muslin cloth


before grinding/blending the soy milk
get the gadget set up first,
lined the tofu box with muslin cloth


strain the soy milk before bringing it to boil


while boiling, remove the scum floating on surface
then only add in the sea salt water,follow by
epsom salt water

once the curd is formed, off heat and remove excess water


use a slotted ladle spoon to  scoop the curd 
into the tofu box

cover .....

 I used a tupperware that can fit into the tofu box
as a tofu press,
place a heavy object ( I used 3 tins of can food ) on top of the tofu  press


once the tofu is pressed and no more excess water can
be seen dripping on the tray, the tofu is ready
take out the tofu and remove the muslin cloth 


I cut the tofu into 4 squares  and store in a tofu container filled 
with water and leave in fridge overnight. It will harden the tofu slightly


Homemade Pressed Tofu - adapted from Seasaltwithfood

(1 piece of 5 inch X 5 inch)

Ingredients

1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
9 cups of filtered water
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water

A Tofu Box
or
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth




Method:




1. Use a juicer or blender to grind/blend the soy beans.

2. Pour soy milk into milk bag,  squeeze the bag, Strain the soy milk into a big pot. Repeat process until all the soy beans are used up.

3. Bring soy milk to a boil ( medium heat to high heat)

4. Stir every now and then. When the soy milk boils, reduce to moderate heat and stir well. Stir for 12 to 15 mins.

5. After 15 mins, reduce heat to low heat,  add in sea salt water and stir, then add in the epsom salt water slowly, as you are adding the epsom salt water, keep stirring.

6. Once all the epsom salt water has been added. Stop stirring and let it sit for 5 - 8 mins still under low heat.

7. The curd should form nicely by now. Off heat and remove excess water. Use a slotted ladle, spoon the curd into the tofu box that has been lined with muslin cloth. Fill the curd to the brim of the tofu box.  Cover the curd...as shown in the video.

8. Place the tofu press over the covered curd. Place a heavy object on the tofu press .  After 20/25 mins, remove the heavy object and open up the muslin cloth.

9. Store the tofu  in a container filled with water and leave in the fridge . The cold water will further harden the tofu.


Hop over to http://www.seasaltwithfood.com/2018/09/how-to-make-tofu.html   and watch her demo video with step by step tutorial on how to make tofu (Easy)

Thursday, September 20, 2018

Fried Fish With Savoury Sauce


There are so many ways to cook a fish.  We can steam, pan fried, wrap in banana leave and baked in the oven, cook curry style ...so many ways.  But sometimes , I am just too lazy, so I have the fish pan fried till the sides are crispy and cooked through, dish up and cook a simple savoury sauce to pour over the fried fish.  Hubby has no complaint as he doesnt eat fish LOL ! He will just take the sides of the fish ,where there are no bones, and the sauce. This is one delicious fish dish that is simple to prepare and yet taste delicious.



Fried Fish With Savoury Sauce

1 fish - scaled and wash clean
rub salt and pepper and a tsp of corn flour on the body of the fish

sauce:
2 cloves of garlic - chopped
1 tbsp of fermented soy beans
1 tsp of preserved black beans
1 preserved sour plum
2 chillies - sliced
2 tbsp of sliced spring onions
1 tbsp of cooking oil * I use rice bran oil

Method:

Add 1 tbsp of oil to a non stick pan ( I use Shogun Non Stick Pan ) , when oil is hot , put in the seasoned fish and pan fried till crispy and cook through.  Dish up.

With the remaining oil, put in all the sauce ingredients and sauted till fragrant.  Add in 1/2 cup of water and let the sauce simmer till thicken. Add in the sliced spring onions.Give  quick stir and pour the sauce over the fried fish.  Serve hot.


Note:  Using a Shogun Non Stick Pan doesn't use much oil. If you are using other non-stick maybe you need more oil to pan fried the fish.

Wednesday, September 19, 2018

Stir Fry Homegrown ' Di Huang Miao' With Garlic, Chilli And Belacan


I know I have been procrastinating the last few months and have not been blogging like I used to do.  I have been pretty busy testing out a few projects and I am glad to say one of them is my sourdough starter which is made from apple yeast water.  And that has taken a bit of time , after which I have started using the Sourdough starter for making Pita bread, Ciabatta, Pancake and recently Sourdough Banana Bread.   Sorry , I have side tracked , back to this delicious homegrown 'Di Huang Miao'(帝皇苗) English name is (Basella Alba) 
 A simple stir fry with garlic, chilli and belacan will bring this vegetable to a different level. Some prefers it plain just with garlic and salt, but for me it taste good with a bit of chilli and belacan added to it.


homegrown ones has its good points,
you can pluck the tender leaves to cook ,
pesticide free and so organic


Stir Fry Homegrown ' Di Huang Miao' With Garlic, Chilli And Belacan

ingredients:

a bunch of tender leaves of  'Di Huang Miao'
a few bird's eye chilli
2 cloves of galic -sliced
a tsp of toasted belacan (Shrimp paste)
a tbsp of vegetable oil * I used rice bran oil

Method:
Heat up a non stick wok with a tbsp of oil, once oil is hot, add in the chilli and garlic. Sauted till fragrant, add in the toasted belacan and stir fry for a second.  Add in the ' Di Huang Miao' and continue to stir fry till leaves has wilted and softened.  Dish up and serve with rice.

Enjoy!

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