Tasty Beancurd With Tangy Chilli Dip

Tasty Beancurd With Tangy Chilli Dip

Recipe source :  Amy Beh

For this deep-fried beancurd, it is better to use the semi-soft type of tofu. In Cantonese it is known as 'tau yoon'.  It tastes better. However, you can still use firm tofu if the semi-soft type is not available. The coating of salt, pepper and cornflour makes the exterior fragrant and crusty while the inside is still soft.

I serve this as a vegetarian dish. It is rich in protein.
This can be eaten as a snack at teatime or just anytime!

Ingredients

3 pieces semi-soft tofu, cut into rectangular pieces
A dash of pepper and salt
A dash of black pepper
Some cornflour for coating
Oil for deep frying

Tangy Chilli Sauce

2 tbsp fresh lime juice
1 tbsp fish sauce or soy sauce
1 tbsp Thai chilli sauce
1 tsp chopped garlic
1 tsp chopped chilli padi
1 tbsp sugar, or to taste
1/2 tbsp sesame oil
1 tsp toasted sesame seeds (optional )

Mix everything together and pour into a small bowl.

Method

1.  Wrap tofu with several layers of kitchen towels. Set aside for 10 to 15 minutes. Pat dry to remove liquid. Cut into 6 rectangular pieces. Pat dry again with paper towels.
2.  Sprinkle salt, pepper and black pepper on the tofu pieces. Sprinkle some cornflour to coat them.
3.  Deep fry in hot oil. Drain on paper towels.
4.  Arrange on serving plate and serve with tangy chilli dip.

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

Recipe source :  Bobby Flay

It would be interesting to have this for a barbeque where the prawns can be grilled in open fire. I can just imagine the smell of the cooked prawns. 

This is definitely finger-licking good because you've got to use your fingers to remove the shells!

Ingredients

2 large shallots
1 ( 2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarsely ground black pepper
2 lbs large prawns, do not remove the shells

Instructions

1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place prawns in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
2. Preheat a grill to high. Remove prawns from the marinade and grill for 1 1/2 to 2 minutes per side. 

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

 

Steamed Rice Cakes With Shrimp And Pork Rinds ( Bánh Bèo )

Steamed Rice Cakes With Shrimp And Pork Rinds (Bánh Bèo)

Recipe source :  Vietnamesefood.com

I find it very interesting and highly exciting as I participated in the Asian Food Fest every month. Their theme for this month is Indochina. Once again I surfed the internet and read up books to widen my horizon and to learn more about the cuisines and food cultures of Indochina. As I surfed, Vietnamese food caught my attention and so I am going to try out Vietnamese food for this month. 

It is a delight and it gives me great satisfaction each time I am able to cook the food successfully as guided by the recipes. Sometimes I have to make adjustment to suit my individual preference and sometimes it is because of unavailability of the specified ingredients.

It brings me joy that I have unwittingly started on a fantastic journey into the culinary realm of foreign cultures. I shall continue my exploration to gain further insights and knowledge as I find it very rewarding. It enriches my culinary experience as I absorb and feed my basic senses to enjoy the good food and good taste of other cuisines.

Ingredients for rice cakes

200g rice flour
20g wheat flour
500ml water
a pinch of salt

 

Method

1.  Mix all the ingredients together and allow to stand for 3 to 4 hours.
2.  Add in salt just before steaming. Stir to mix well.
3.  Spoon batter into small bowls and steam over high heat for about 5 minutes until cooked.
4.  Use a thin knife to slide around the edges of the bowl and invert them onto a serving dish.

Ingredients for filling

150g minced meat
50g shrimps, chopped
a stalk of spring onion, chopped
1 tsp fish sauce
a dash of pepper

 Stir-fried chopped spring onion in hot oil

Minced pork

Shrimps - roughly chop this up

Method

1.  Place one tsp of oil into hot wok to stir-fry the chopped spring onion for few seconds. Dish up immediately.
2.  Add 1 tbsp oil to wok and stir-fry the minced meat and chopped shrimps.
3.  Season with fish sauce and pepper. Fry until cooked. Dish up and set aside.

To serve

1.  Place a piece of rice cake on a plate. Top with filling of minced pork and shrimps. Add some stir-fried spring onion.
2.  Spoon some Vietnamese dipping sauce over the rice cake. 

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Vietnamese Dipping Fish Sauce (Nuoc Cham)

Vietnamese Dipping Fish Sauce (Nuoc Cham)

 Recipe source :Adapted from Vietnamesefood.com

This Vietnamese dipping fish sauce is fiery hot. Its red hue makes the sauce looks very attractive when presented alongside any dish. This sauce is very versatile. It goes very well with Vietnamese steam rice cake and a host of other Vietnamese and Asian delicacies such as deep-fried spring rolls, the Malaysian cucur udang and pie tee, just to name a few.

If you cannot tolerate fiery hot chillies, use a milder variety of chilli or reduce the amount of bird's eye chillies. Make extras to be stored in the refrigerator as it will come in very handy as a chilli dipping sauce. 

This chilli sauce is a hit with my family.

Ingredients

1/2 cup water
2 tbsp fish sauce
1 tbsp sugar
6 bird's eye chillies or chilli padi
4 cloves garlic
1 lime, juiced

Method

1.  Remove seeds of chilli padi. Chop chilli padi together with the garlic.
2.  Boil the water with sugar. When it comes to a boil add in fish sauce. Continue to boil for 5 minutes.
3.  Add in the chopped chillies and garlic. Stir gently to mix well.
4.  Remove from flame and allow to cool.
5.  Once cooled down, add in lime juice. 
6.  Extras can be stored in jars and kept in the refrigerator for later use. 

Fish sauce

Left : garlic. Middle : chilli padi. Right : lime

I am submitting this post to Asian Food Fest  :  Indo China
Hosted by Kelly of Kelly Siew cooks

Prawn Theldulla

Prawn Theldulla

Recipe source :  The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct  2003


This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!

We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish. 

Ingredients

 
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water                                     ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper               
1 tsp salt
1/2 tsp sugar                                    ( I added sugar to taste )

 Prawns

Top : onions

Middle : shallots

Bottom : cinnamon stick

Top left : capsicum. Top right : tomato

Bottom left : curry leaves. Bottom right : chilli padi

Method

1.  Season prawns with turmeric powder.
2.  Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3.  Add prawns and fry for another minute over high heat.
4.  Add capsicum, tomatoes, water and lime juice. 
5   Cook until almost dry.
6.  Season to taste.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Ayam Tempra

Ayam Tempra

Recipe source :  Adapted from Her World Magazine, October 1974

 
The taste is a combination of sweet, sour and slightly hot. Plenty of big onion rings were added to complete the wholesome flavour. I like the sourish lime in this dish, it was very light and subtle but  yet it makes the whole dish stands out with a distinguished flavour.


We enjoyed this dish with hot steaming rice for dinner.  We had a very satisfying meal. Yeah, I would cook this again.

Ingredients

900g chicken , chopped into small pieces
4 big onions, cut into rings
7 green chillies, sliced
5 red chillies, sliced
3 tbsp cooking oil

Sauce Ingredients

300ml water
2 tbsp sugar
2 tbsp lime juice
4 tbsp black soya sauce
1/2 tsp salt

 Left : green chillies. Centre : limes. Right : red chillies

Big onions

Method

1.  Rub chicken pieces with a little salt and sugar
2.  Heat cooking oil and fry onion rings, red and green chillies for one minute over strong flame.
3.  Add chicken pieces and let it cook, stirring all the time until meat changes colour.
4.  Add half the amount of sauce ingredients and continue to cook for 5 minutes.
5.  Put in the remaining sauce ingredients, lower heat and cook for 15 to 20 minutes until chicken is tender and almost dry.
6.  Dish up and serve.

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

 

Recipe source :  Adapted from ThaiTable.com

This slow-boiled tom yum pork ribs is excellent! A wonderful blend of flavours. Sour, hot and spiciness all in one bowl! And the pork ribs are so tender, they were bursting with flavours from the hot and spicy soup. 

I felt a warm glow after drinking this spicy soup. Very satisfying!

I am definitely making this again!

Ingredients

500g pork ribs
1 large tomato, cut into wedges
1500ml chicken stock
3 tbsp lime juice
6 chilli padi, cut length-wise and remove seeds
4 kaffir lime leaves, tear them up
1/2 tsp salt
1 tbsp sugar
2 1/2 tbsp fish sauce
1 1/2 tbsp chilli paste 
4 slices galangal
3 stalks lemongrass, use the white parts only. Bruise them with the back of a cleaver
1 stalk coriander
2 shallots, quartered

Top left : limes. Top right : coriander

Bottom left : lemongrass.

Centre : chilli padi or bird's eye chilli

Bottom middle : kaffir lime leaves

Bottom right : galangal

Instructions

1.  Place pork ribs, lemongrass, coriander, galangal, shallots and water into a pot and bring to a boil. Reduce the flame and let it simmer for about 50 minutes until the ribs are tender.
Do not cover the pot with a lid in order to get a clear broth.
2.  After 50 minutes, add kaffir lime leaves, chilli padi, chilli paste, fish sauce and seasoning ingredients.
3.  Lastly, add lime juice and adjust taste to suit individual.
4.  Serve steaming hot with rice.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Tom Yam Goong

Tom Yam Goong

Recipe source :  Adapted from  Phuket.com ~ Chef Anut Koonmark

We have been ordering this Tom Yam Goong whenever we ate out at Thai restaurants. We all love to have this spicy soup yet I have never taken the trouble to find out how to cook this famous Thai soup until today. Come to think of it, it was actually so easy to cook. Now I just wonder why I have never attempted to make this at home much earlier!

I guess I have to change my perception and be more adventurous to try cooking  more foods from distant lands!

Ingredients

2 shallots, cut into wedges
1 stalk coriander
3 stalks lemongrass, use white parts only, bruise it
1 stalk ginger torch flower or bunga kantan in Malay
4 slices galangal
1 can straw mushrooms, cut into halves
1 1/2 tbsp chilli paste
1 tomato, cut into wedges
2 1/2 tbsp fish sauce
1 tbsp sugar
1/2 tsp salt
300g medium-sized prawns,
4 kaffir lime leaves
3 chilli padi, cut lengthwise into halves
1.5 litres  chicken stock
2 tbsp lime juice

 Top left : limes.

Below limes : red chilli padi. Below chilli padi : galangal.

Far left : kaffir lime leaves

Centre : stalks of lemongrass.

Right : ginger torch flower or bunga kantan

Far right : coriander

Prawns

Instructions

1.  Heat up chicken stock in a pot.
2.  Add shallots, coriander, galangal, ginger torch flower and lemongrass and simmer for 10 minutes.
3.  Add straw mushrooms and tomato pieces and simmer for 2 minutes.
4.  Season with fish sauce, salt, sugar and chilli paste.
5.  Add prawns and boil until they are cooked.
6.  Add kaffir lime leaves and chilli padi.
7.  Season with lime juice and serve immediately.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Pork & Pineapple Red Curry (Gang Mu Tay Po) 泰国猪肉黄梨咖哩

Pork & Pineapple Red Curry (Gang Mu Tay Po) 泰国猪肉黄梨咖哩

Recipe source :  Adapted from Appon's Thai Food

November is going to be a spicy month for my family! I have bookmarked many more Thai dishes to try out. I believe my family is looking forward to them as well, as we love hot and spicy food. 

I have always love pineapples, either eaten fresh as a fruit, or made into sweet desserts or cooked into savoury dishes. One of my friends once commented that having pineapples in a savoury dish, makes the dish "exotic". I tend to agree as I think this pork and pineapple red curry look rather exotic. 

It sure looks exotic and tastes scrumptious! What a wonderful dish!

Ingredients

500g pork shoulder, cut into thick pieces
300g pineapples, cut into thick slices
450g snake beans, cut into sections of 4 cm
2 limes, extract the juice
250ml coconut milk
4 pieces kaffir lime leaves
700ml water
2 tbsp sugar
100g Thai red curry paste
1 tsp soya sauce

 

 Kaffir lime leaves and limes

Snake beans

 Pineapple cut into slices

Thai red curry paste

Instructions

1.  Heat wok and fry the Thai red curry paste for 1 minute.
2.  Add coconut milk, water and kaffir lime leaves. Bring to a boil.
3.  Add pork pieces, pineapple slices and snake beans.
4.  Add in the lime juice, sugar and soy sauce.
5.  Continue to boil until the meat is tender, about 20 minutes.

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

Thai Green Curry With Chicken 泰国青咖哩鸡

Thai Green Curry With Chicken 泰国青咖哩鸡

 
Recipe source :  Adapted from Bill Granger

I used to eat Thai green curry at restaurants and it has never crossed my mind that I would cook this one day. But I have always wondered what ingredients were used to make the green curry paste resulting in the greenish tinge of the cooked curry. Bill Granger's recipe provided the many ingredients used to make the green curry paste as well as provided the instructions to make it. But it seemed like a big portion to me.  Anyway, I did not feel like making green curry paste from scratch. 

So, I browsed through the shelves of supermarkets looking for Thai green curry paste. There were plenty of varieties to choose from. Most of them were in bottles and instructions given was to use only two or three tablespoons of the paste. I was not keen to buy them because I do not wish to store too many jars of leftover foodstuffs in my refrigerator which is already too crammed for space. I continued my search until I came across a package which mentioned the portion was just for one meal and it suited me just fine. Further reading of the labels and composition of the ingredients convinced me to buy it as it was more or less similar to Bill's recipe.

Ingredients

2 tbsp cooking oil 
100g green curry paste
700ml water
130g coconut milk
3 kaffir lime leaves
1 kg chicken, cut into bite-sized pieces
240g snake beans, cut into sections of 4 cm
180g aubergines, cut into chunky pieces
juice from 1 small lime

Left :  aubergines. Right : snake beans

Bottom : kaffir lime leaves and lime

Chicken

Green curry paste

Instructions

1.  Heat oil in a wok. Fry the green curry paste for 1 minute until fragrant.
2.  Add coconut milk, water and kaffir lime leaves. Cook for 5 minutes.
3.  Add in chicken pieces and cook for another 5 minutes.
4.  Add snake beans, aubergines and lime juice.
5.  Simmer over medium-high heat for 15 to 20 minutes until chicken is cooked.

 

I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake