Butter Cereal Oats Tau Kwa

Crispy Tau Kwa.jpg
butter-cereals-beancurd

Ingredients
3 pieces small tau kwa – cut into 16 cubes
(Coated with a bit of salt, corn flour and 1/2 egg for 20 minutes)
3 sprigs curry leaves
50 g butter
4 chilli padi – sliced thinly
2 cloves garlic – minced finely

Quaker Oats Mixture
3 tbsp Quaker Oats
1 tbsp nestum cereals
2 tbsp milk powder
1/2 tsp salt
1 pinch of white pepper
1 tbsp sugar

Method
1) Heat enough oil in a wok and deep fry tau kwa till crisp and golden. Drained and set aside.
2) Heat butter in a clean wok, add in curry leaves and minced garlic and stir fry till fragrant. Add in Quaker Oats mixture, chilli padi and briskly stir to blend well with the butter for a few minutes. (can feel the quaker oats is a bit crisp).
3) Add in the fried tau kwa and toss well to well coated with the Quakers Oats mixture for 1 minutes.
4) Dish out to serving plate and serve hot.

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Braised Baby Wong Bok With Assorted Mushrooms, Beancurd and Quail Egg

Braised Baby Wong Bok With Assorted Mushrooms, Beancurd & Quail Egg.jpg

Ingredients
1 packet Baby Wong Bok/ Wawa chye – washed and halved
1/2 carrot – cut into small chunks
4 fresh shitake mushrooms
10 quail eggs – shelled & deep fried
2 pieces small beancurd – sliced into 6 pieces
3 pieces tau pok – sliced into halved
120 g chicken meat – cut into strips (marinade with salt and corn flour for 20 minutes)
1 small can button mushrooms
1 packet King Oyster mushrooms – cut into bug chunks
1 fresh red chilli – sliced into strips

3 shallots – bruised
4 cloves garlics –
1 inch ginger – bruised
12 pieces fresh white peppercorn – crushed
11/2 tsp corn flour – mixed with 2 tbsp water

Sauce Ingredients
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 small rock sugar
1 tbsp oyster sauce
1 tsp 5-spice powder
1 tsp Hua Tiao Jiu
1 tbsp mushroom sauce
1 Maggi chicken cube
500 ml water

Method
1) Pan fry chicken till opaque and set aside. Deep fry beancurd and tau pok till brownish, drained and set aside.
2) Heat oil in a wok and saute garlics, shallots & ginger till aromatic, add in shitake and king oyster mushrooms and stir fry for 1 minute. Add sauce ingredients and peppercorns and bring to a boil.
3) Add in chilli, carrot, fried beancurd, tau pok, quail eggs, button mushrooms, chicken meat and simmer over low heat for about 20-25 minutes. Add more water if you more gravy and adjust taste to your preference. Thicken with corn starch.
4) Heat up a claypot and place the baby wong bok at the bottom and pour the simmering hot gravy with assorted mushrooms, meat and quail eggs over it, covered and continue to simmer for 5 minutes.
5) Serve hot with white rice.

Braised Bean curd With Broccoli and Enoki Mushroom

Braised Tofu With Tofu and Enoki Mushroom

Ingredients
300 g broccoli – cut into florets
2 pieces small bean curd – cut into strips and pan fried
1 packet enoki mushroom
1/2 carrot – sliced
1 tbsp minced garlic
100 g chicken meat – sliced thinly (Marinate with salt and corn flour)
Salt to taste
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
1/2 tbsp oyster sauce
1 tsp Knorr All in Seasoning powder
1 tsp sesame oil
100 ml water
1 tsp light soy sauce

Method
1) Washed and blanched broccoli and carrots in a pot of boiling water with salt and oil for 1-2 seconds, drained and soaked in cold water for a second, drain and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in chicken meat and stir fry till opaque. Add in sauce ingredients and tau kua, bring to a boil and simmer over low heat for 2 minutes.
3) Add in enoki mushrooms, broccoli and carrots. Continue to simmer for a second or two. Thickened with corn starch.

Braised Bean Curd With Black Bean & Chives (Kucai)

Braised Tau Kua With Black Bean & Chives.jpg

Ingredients
2 pieces big square bean curd (tau kua)- cut into chunky bite size
120 g minced chicken/pork meat (marinade with a bit for corn flour and salt)
1/2 red capsicum – sliced into strips
1 cup chives 9kucai)
3 cloves garlic – minced
1 tbsp baked green peas (Ayam brand)
1/2 carrot – sliced
1/ tbsp preserved black beans

Sauce Ingredients
1 tbsp oyster sauce
1 tsp mushroom granules
2 tbsp light soy sauce
1 tsp Knorr All-In-One seasoning powder
150 ml chicken stock/water
1 tsp sugar
Salt to taste (optional)

Method
1) Coat the bean curd with corn flour and deep fried till golden, drain and set aside.
2) Heat oil in a wok and saute garlic and black beans till fragrant. Add chicken meat and saute till opaque. Add sauce ingredients and bring to a boil. Lower heat and add bean curd, carrot and simmer over low medium heat for 8 minutes. Add more water if want more gravy.
3) Add in chives, baked green peas and gently stir to mix thoroughly with the mixtures. Thicken with cornstarch.
4) Dish to serving plate and serve hot with rice or porridge.

Stir Fry Baby Broccoli With Beancurd

Stir  fry Baby Broccoli.jpg

Ingredients
300 g baby broccoli
150 g small prawns
1 piece beancurd  – cut into strips and deep fried, drained and set aside
3 cloves garlic – minced

Sauce Ingredients
1 tsp abalone sauce
1 tsp mushroom sauce
Salt to taste
1/2 tsp sesame oil
1/2 tsp chicken powder
50 ml water
1/2 tsp corn flour (mixed with 1 tbsp water)

Method
1) Blanched baby broccoli in a pot of boiling water with 1 tsp oil, dash of salt and sugar for 2 minutes. Drained and washed with cold water . Set aside.
2) Heat oil in a wok and saute garlics till fragrant, add prawns and stir fry till prawns turns pinkish. Add sauce ingredients and bring to a boil , add in baby broccoli and tau kua. Stir and toss well to combine well with the sauce for 1 minute.
3) Transfer to serving plate.

 

Crispy Beancurd/Tau Kua With Sweet, Tangy & Spicy Shredded Vegetables Salad

Crispy Tau Kua 1

Ingredients
4 pieces medium size Tau Kua – washed, pat dry
1 small cucumber – skin, seeds removed and shredded
1/2 carrot – shredded
1/2 honey pineapples – sliced
10 cherry tomatoes – halved
2 tsp toasted sesame seeds
1/2 big onion – cut into rings

Mixed Sauce ingredients
3 tbsp tomato ketchup
3 tbsp Thai Sweet Chilli sauce
2 tbsp Dancing Chef Suki Sauce
2 chilli padi – sliced thinly
Salt to taste
1/2 lemon juice

Method
1) Season tau kua with dash of salt and coat with a sprinkle of corn flour. Deep fried till crisp or golden brown. Drain and cut into triangle shape.
2) In a big mixing bowl, put in cucumber, carrot, pineapples, cherry tomatoes, onions and pour in the sauce ingredients.
3) Toss and mix well (using fork and spoon).

To serve:
Arrange the tau kua surrounding a round serving pattern, vegetables salad in the centre and drizzle sesame seeds on top.

Tips :
By adding a little salt in the oil when deep frying prevents the tau kua from sticking onto the wok and gives a much crispier result.

Braised Soy Sauce Chicken With Assorted Mushrooms

Braised Soy Sauce Chicken With Assorted Mushrooms

Assorted mushrooms

Ingredients
1/2 chicken – washed and cut into bite size

Seasoning Ingredients
1 tbsp light soy sauce
1 tsp corn flour
1/2 tsp salt
A dash of pepper

3 cloves garlic – sliced thinly
3 slices ginger
1/2 red and green capsicum – quartered
2 small tau kwa – cut into triangle and deep fried

Assorted Mushrooms
30 g oyster mushrooms
4 dried shitake mushrooms (soaked till soft)
4 fresh shitake mushrooms
20 g king oyster mushrooms

Sauce Ingredients (combined)
350 ml chicken stock
1 tbsp light soy sauce
1 tbsp each – oyster, mushroom & abalone sauce
A dash of 5-spice powder
1 tsp sugar
1 tsp sesame oil
1/2 tsp hua tiao jiu

Method
1) Washed and cut chicken into bite size and marinade with seasoning ingredients for 20 minutes.
2) Heat wok with oil and saute ginger and garlics till fragrant. Add in chicken and stir fry till crisp on both side – about 8 minutes. Add in assorted mushrooms and toss well. Add in combined sauce ingredients, tau kwa  and capsicum, briefly stir fry to mix altogether and bring to a boil.
3) Transfer to a heated claypot and simmer over low heat for 10-15 minutes. Thicken with cornstarch and mix well. Cooked for a further 1 minute and serve hot with piping hot rice or porridge.

Tahu Goreng With Satay Sauce

Tahu Goreng

Ingredients
3 pieces tau kua
A pinch of salt and pepper
1 tsp corn flour
(Marinade tau kua with a pinch of salt, pepper and corn flour for 15 minutes. Deep fry till golden brown and crispy. Drained and halved.)

Toppings Ingredients
50 g bean sprouts – blanch in boiling water for 2 seconds
1 small cucumber – julienned
1/2 carrot – julienned
A handful of kangkong – blanched in boiling water for 2 seconds
100 g roasted peanuts – coarsely pounded

Satay sauce Ingredients (blended)
2 stalks lemongrass
2 inch galangal
2 candlenuts
20 dried chillies – soaked till soft and drained
4 shallots
3 cloves garlics
2 cm belacan
1 tsp coriander powder (optional)

500 g roasted peanuts – coarsely pounded
3 tbsp kicap manis (sweet sauce- ABC brand)
1/2 tsp salt
2 tbsp orange sugar (gula perang)
1 cube Maggi Ikan billis
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
100 ml water

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add kicap manis, ikan billis cube, peanuts, salt, sugar and tamarind water and water. Stir to mix evenly and simmer over low heat for 3-4 minutes until peanut sauce turns smooth.

To assemble
Assemble crispy tau kua and toppings ingredients as artfully as you can. Drizzle the satay sauce and top with peanuts.

*** The satay sauce can be used as sauce for satay beehoon satay chicken.

Miso Soup With Kelps and Tofu

miso soup

Ingredients
2 tbsp Miso Paste
1 box tofu  (for soup) – cut into cubes
1/4 red carrot – sliced thinly
1/4 white carrot – sliced thinly
3 knots kelp – soaked in water till soaked – cut into thick strips
4 pcs long bok cabbage
salt to taste
1.5 litre chicken stock

Method
1) Bring chicken stock to a boil. Put in red and white carrots, kelps, chicken and long bok. Simmer over medium heat for 5 minutes.
2) Place the miso paste on a sieve, lower the sieve into the soup and using a spoon mashed it. This is to ensure there is no lumps. Add tofu.
3) Simmer for 8-10 minutes. Season with salt . Serve hot.

Braised Fish Paste Mushrooms and Egg Tofu

egg tofu

Ingredients
2 tubes egg tofu (cut into 1 inch rings and deep fry till golden brown)
100 g chicken/pork – minced
3 cloves garlics – minced
5 pieces button mushrooms – sliced
1 stalk spring onion – chopped coarsely
1 red chilli – sliced
2 eggs – lightly beaten (fry eggs in a pan )

Fish Paste Mushrooms
300 g fish paste
10 pieces shittaki mushrooms- soaked till soft and squeeze dry.
(Stuffed mushrooms with fish paste and steam over rapidly boiling water for 10 mins)

Sauce Ingredients
1 tbsps each – oyster and abalone sauce
1 tbsp light soy sauce
1 tsp each – sesame oil and Hua Tiao Jiu
salt, pepper and Hao Chi Seasoning to taste
150 ml water
1 tbsp corn-flour (2 tbsp water)

Method
1) Pan-fry fish paste mushrooms till lightly brown on the surface.
2) Heat oil in a wok and saute minced garlics till fragrant, add chicken meat and stir-fry till opaque. Add button mushrooms and sauce ingredients.
3) Bring to a boil, and slowly add in the fish paste mushrooms, covered and simmered over low heat for 10 minutes. Thickened with cornstarch mixture. Toss and stir briefly to mix evenly.
4) Place fry egg on a serving plate, place egg tofus in the centre and fish paste mushrooms around the plate. Ladle the gravy over it and topped with spring onions an chillies. Serve hot.