Steamed Stuffed Layered Tofu With Pickled Lettuce Sauce

Stuffed Layered Tofu

1 block soft tofu (bought from market)
120 g minced meat (pork/chicken)
50 g prawns – minced
2 dried shitake mushroom – soaked till soft and dice finely
1 tbsp pickled lettuce – (AAA brand) diced
1 tbsp fresh corn kernels
1 tbsp diced carrots
2 shallots – sliced
1/2 red chilli – diced
1 tbsp chopped coriander leave
1 hard boil egg (optional) – quartered

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
Dash of pepper
1 tsp corn flour
1/2 egg white
1/2 tsp sesame oil
(Marinade minced meat and prawns with seasoning ingredients for 20-30 minutes)

Sauce Ingredients
1 tsp yellow soy bean paste (if you want spicy, use hot bean paste)
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp corn flour

1) Sliced tofu horizontally (try to slice as many layers as you liked). Sprinkled some corn flour on the slices and spread with marinated ingredients layer by layer (sandwich).
2) Steamed on rapidly boiling water for 20-25 minutes. Drained the water and transfer to a serving plate/dish.
3) Meanwhile heat oil in a wok and saute the shallots till fragrant, add sauce ingredients and bring to a boil. Add sweet corn, chilli, carrot and pickled lettuce, stir to mix evenly and simmered over low heat till gravy thickened . Dish up and pour onto steamed layered tofu. Garnished with chopped coriander leaves and hard boiled egg.
4) Serve hot.

Achar (Achar Awak)

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Ingredients (cut into 3 cm in length)
400 g cucumber – remove seeds
100 g carrot
100 g long beans
300 g cabbage – cut into 3 cm thick
150 g pineapple – cut into small pieces
150 g cauliflower – cut into small florets

Seasoning Ingredients
Salt to taste
4 tbsp sugar
1 tsp Knorr Haochi Seasoning powder
Vinegar to taste

4 tbsps cooking oil
200 g peanuts – roasted and pounded
4 tbsp sesame seed – roasted
2 stalk bunga kantan – sliced finely

Blended Ingredients
100 g dried chillies – soaked till soft
3 fresh red chillies
8 shallots
3 cloves garlic
2 inch yellow ginger (turmeric)
2 inch galangal
3 pieces candlenuts
3 stalks lemongrass
2 tbsp dried shrimp (soaked till soft)

Ingredients for blanching vegetables
1000 ml water
350 ml white vinegar
2 tbsp salt
2 tbsp sugar

1) Bring ingredients for blanching vegetables to a rapid boil. Blanch all the vegetables, one type at a time for 3 secs for the cabbage and 10 seconds for the rest of the vegetables. Drained and set aside.
2) Heat oil in a wok and saute till fragrant and oil separates. Season with seasoning ingredients. Bring to a boil and add 50 g peanuts and 1 stalk bunga kantan. Stir and mix evenly. Set aside to cool completely.
3) Add in all the vegetables and stir to mix well. Add the rest of the peanuts and sesame seed. Sprinkle the balance of the bunga kantan on top.