Recipe: http://pengskitchen.blogspot.sg/2015/03/tofu-cheese-glutinous-rice-balls.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790553201013758/
Showing posts with label Tofu. Show all posts
Showing posts with label Tofu. Show all posts
Tofu Cheese Glutinous Rice Balls by Veronica Chia
Recipe: http://pengskitchen.blogspot.sg/2015/03/tofu-cheese-glutinous-rice-balls.html
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790553201013758/
Goldfish glutinous rice ball by Jeminal Chiu
2) 50g sweet potato powder
3)some glutinous rice
powder
Mix tofu and sweet potato powder well to make dough.
Add some glutinous rice powder into dough.
Don't add too much glutinous rice powder at first. Just add some more rice powder and mix well if the dough is still too soft and wet.
The dough is ready to use when u don't feel it is too wet, soft or sticky with your hand.
Spinach egg tofu by Esther Khoo Chai Hoon
2)eggs 8pcs
3)spinach 100g - slice into thin slices
4)cornflour 18g
5) pinch of salt
- place plastic wrapper on tray ( get those can be use in microwave), follow by laying spinach on tray, press it neatly... Set aside
- mix eggs with soya bean milk, add cornflour, pinch of salt , stir well, pour in tray that lay with spinach
- stream 15 mins in big fire
- cool down then place in fridge for at least 4 hrs
Cooking method:- heat oil, deep fry tofu till golden brown, set aside
- oyster sauce add water, sugar, pepper ( own preference )
-heat oil, fry mince garlic, add in mushroom ( any type), quick fry, pour in oyster sauce, boil till thicken ( can add some plain flour with water), pour on golden brown tofu…, Done!!!
Steamed Tofu with Prawns by May Chong
Chinese recipe: https://m.facebook.com/742362712499171/photos/a.743244975744278.1073741830.742362712499171/779122362156539/?type=1&source=46&ref=bookmark
Ingredients:1box silken tofu,cut into 6 thick slices
6 medium sized prawns, shell and keep tail intact
200g broccolis,cut into small florets and blanch
1 egg white, beaten
20g carrots,peel and mince
some cornstarch,mix with some water
Marinade
1/2 tsp salt
1/2 tsp sesame oil
1/2 tsp cornstarch
Seasoning
200ml chicken stock/water
some salt
Method:1.Use a small spoon to scoop out some tofu from the centre.
2. Chop off upper half of prawns. Set aside the bottom half for later use. Mash the prawns flesh, well with Marinade. Stir until sticky.
3. Fill tofu cavity with minced prawns meats. Attach with prawn tail.
4. Steam for 6 mins until cooked. Remove and arrange broccolis on the side.
5. Bring Seasoning to a boil. Thicken with cornstarch mixture. Remove from heat. Stir in egg white and minced carrot to create egg strand. Drizzle over steamed tofu.
Steamed Taupok (Money) Bags by Xiujuan Peh
For broccoli, I steamed separately.
For sauce, mixed with some soya sauce, oyster sauce and sugar. Thicken with cornstarch then drizzle on the taupok and broccoli after arranging them on the plate.
Post link: https://www.facebook.com/photo.php?fbid=10153051896736718&set=gm.776149645787447&type=1&theater
Yam Tofu Puffs 满袋黄金 by Lee Ah Ying
Bean curb puff/ Tau Po - 12 pieces (small) cut it open ( the size of the Tau Po might be different)
芋泥-200g（蒸熟）
Yam - 200g (steamed - fully cooked)
Yam - 200g (steamed - fully cooked)
肉碎-50g
Minced meat - 50g
Minced meat - 50g
面粉-80g
Flour - 80g
Flour - 80g
生粉-2茶匙
Corn starch - 2 teaspoon
Corn starch - 2 teaspoon
五香粉-1/4茶匙
Five spice powder - 1/4 teaspoon
Five spice powder - 1/4 teaspoon
热水-120g
Hot water - 120g
Hot water - 120g
白油（shortening）-60g
Shortening - 60g
Shortening - 60g
糖-10g
Sugar - 10g
Sugar - 10g
鸡精粉-1/2茶匙（可选）
Chicken powder - 1/2 teaspoon (optional)
Chicken powder - 1/2 teaspoon (optional)
盐-1/2茶匙
Salt - 1/2 teaspoon
Salt - 1/2 teaspoon
做法：(Method)1）把面粉、生粉混合均匀，再加热水揉成熟面团。
1) Mix flour and cornstarch well, add in hot water and form into dough.
1) Mix flour and cornstarch well, add in hot water and form into dough.
2）把芋泥、肉碎、白油、糖、鸡精粉、盐、五香粉加入面团，一起拌匀，揉均匀成芋蓉。
2) Into the dough, add yam, minced meat, shortening, sugar, chicken powder, salt and five spice powder. Mix well to form yam dough
2) Into the dough, add yam, minced meat, shortening, sugar, chicken powder, salt and five spice powder. Mix well to form yam dough
3）把剪对半的豆卜翻反过来，抹上少许的生粉在豆卜里，再把芋蓉酿进去。
3) Flip the cut open Tau Po puff, apply some cornstarch inside the puff before putting some yam mixture.
3) Flip the cut open Tau Po puff, apply some cornstarch inside the puff before putting some yam mixture.
4）以中火炸至金黄色，捞起沥干油即可。（在炸时要翻转豆卜，颜色会比较均匀）
4) Fry with medium high heat till golden, remove and drain. (While frying, turn the puff so that the colour is more even)
4) Fry with medium high heat till golden, remove and drain. (While frying, turn the puff so that the colour is more even)
Steamed tofu with minced pork, mushrooms and salted egg yolk by Jeannie Lee
Cut the shitake mushrooms n mixed together with the minced pork. I also added some salted egg white into the minced pork.
placed the minced pork mixture on top of the tofu n topped with salted egg yolk.
Steam for 15mins or till pork is fully cooked.
Pour little sesame seeds oil n garlics oil onto the tofu and
Garnish with spring onion.
Served hot.
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Minced pork tofu by Meishan Lin
Add mince pork or chicken. (I used pork this time)
Add oyster sauce (no exact measurement, jus add to taste) & little pepper.
Fry till cooked. Pour sauce over steamed tofu. Garnish w chilli, spring onion or fried shallots.
Dried Beancurd with Gingko Nuts and Barley by Ellena Guan
Ingredients: (serve 4)
- ¼ Cup Of Pearl Barley(洋薏米)
- 1 Packet Of Ginkgo Nut(白果)
- ½ Packet (75g) Dessert Bean Curd Sheet(腐竹)
- Cane/Rock Sugar To Taste
- 1.5 Litres Of Water
- Few Pieces Pandan Leaves, wash & tied knot
- 1 Egg, lightly beaten
Method:
1. Rinse barley in several changes of water until water runs clear. Set aside.
2. Bring about 1.5 litres of water to boil, lower the heat and simmer barley and pandan leaves for about 15 minutes.
3. Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.
4. Next marinated the ginkgo nuts with 1 tablespoon of castor sugar and set aside for later use.
5. In a big bowl or pot, add in lightly crashed beancurd sheet and soak in water for about 5 minutes to remove the oil and discard those thick strips which does not soften as it will affect the texture of the dessert. Drained well and set aside.
6. When barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 10 minutes.
7. Lastly add in the sugar to taste according to your preference.
8. Turn off the heat and quickly stir-in beaten egg. Serve either warm or cold.
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Beancurd wrapped with fish paste & prawns by Jeannie Lee
I mixed the paste with chopped prawns, chopped water chestnuts n chopped coriander.
Just add a pinch of salt, pepper, sesame oil & corn flour and mixed well.
Spread on the beancurd sheet and put to steam. Let it to cool before pan fry till crispy.
Spread on the beancurd sheet and put to steam. Let it to cool before pan fry till crispy.
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Homemade specialty tofu (招牌豆腐) by Jess Chen
1) 2 Egg Tofu
2) About 100g minced meat (I took my leftover minced meat that was already marinated with soy sauce, sesame oil and white pepper)
3) About 100g fish paste
4) 4 crabsticks (Optional)
5) Chopped up prawns (Will be nice to have but I didn't have it)
6) A big handful of chopped coriander and spring onions
7) 2 big red chillies (chopped finely)
8) 2 tsp sesame oil (You may reduce this based on personal preferences)
9) A dash of white pepper
10) 1 egg
11) 1 tbsp cornflour (Add more if your paste is too watery)
Method
1) Mash ingredients 1 - 10 together. (I used a potato masher for this)
2) Add corn flour to the mix
3) Pour into a steam tray/bowl/aluminum foil tray and steam for 30min
4) Once it is done, let it cool before cutting into desired shapes and sizes
5) Coat with corn flour and pan fry or deep fry until golden brown (I tried both methods and they are both crispy. Just that pan frying all the sides of the tofu takes too long)
6) Enjoy your homemade specialty tofu with Thai sweet chilli or mayonnaise sauce
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Fried bean curd with salted egg by Jeannie Lee
2pcs of beancurd (cut long strips)
2 cooked salted egg yolks
Some Curry leaves
Method
- Fry beancurd till golden brown n crispy. Dish out n leave aside.
- Chop cooked salted egg yolks.
- Melt some butter, put in chopped salted egg yolks. Stir fry till bubblely n fragrant. Add in curry leaves n beancurd. Toss evenly with the salted egg yolk.
- Dish out and serve hot
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Fried beancurd with salted egg 咸蛋牛油豆干 by Esther Khoo Chai Hoon
- Melt some butter, add in curry leaves.
- Stir fry till fragrant.
- Add in egg yolk, stir till bubbly, add in carnation milk, abit sugar.
- Continue to stir till fragrant, add in bean curd, toss evenly. Done!
Sour-and-Hot Mushroom Soup
by Fuchsia Dunlop, and since I usually mention when I’ve received copies of books I want to point out that this is one I purchased. I was browsing the cookbook section at the bookstore which I can spend hours doing, and when I started looking through this one I lost count of how many dishes I wanted to run home and try. There’s a rainbow of sticky note flags marking pages in this book. The dishes are true to authentic Chinese cooking, but they’ve been made very accessible to home cooks in the West. Not too many ingredients are hard to find, and often those are optional. I’ve made the Tiger Salad which is a mix of cucumber, cilantro, green chiles, Chinkiang vinegar, and sesame oil. I made the Salt-and-Pepper Squid and added Shrimp lightly dusted in potato starch, fried, and topped with stir-fried garlic, green onion, and red chile. I tried the Sweet and Spicy Cold Noodles with sesame paste, sesame seeds, chile oil, and topped with shredded chicken. Everything has been outstanding. I can’t wait to take a stab at Dumplings in Chile Oil Sauce, the Stir-Fried Oyster Mushrooms with Chicken, and the wonderfully simple Silken Tofu with Avocado. This book hasn’t spent much time on the shelf and probably won’t. Now, back to this soup I started talking about. It’s described as subtler than the hot and sour soups from Chinese restaurants in the West. The sour comes from Chinkiang vinegar, and the hot was to be delivered by white pepper. I have a preference for black pepper and crushed red pepper, so I made a very unauthentic change to the dish by using those instead. However, I did seek out dried day lily flowers which were an optional item in the ingredient list. The recipe includes both fresh and dried mushrooms. We usually have a pretty good selection of types of fresh mushrooms at our local grocery stores, but on the day I was shopping for this dish shitakes were available but no oyster or enoki. I bought dried oyster mushrooms instead. The dried mushrooms and the dried day lily flowers were to soak in hot water for an hour before using. Meanwhile, I started cutting the ginger into tiny slivers. The fresh mushroom caps were also cut thinly, and the tofu was cut into thin shapes similar in size to the mushroom pieces. To start the cooking, oil was heated in a wok and ginger was sizzled until fragrant. The dried mushrooms which had been sliced thinly as well along with the fresh mushrooms and lily flowers were added next. The mixture was allowed to cook until the mushrooms were almost cooked through, and then, warm chicken stock was added and brought to a boil. The tofu was added and carefully stirred to prevent breaking it too much. Light and dark soy sauce were added, and after a short simmer, the vinegar and pepper were added. Off the heat, sesame oil was stirred into the soup, and it was topped with green onions.
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Tofukabobs with Peanut Sauce
, some of the dishes have been updated from their original state because various ingredients are now more easily sourced than they once were, or maybe a dish has been made so many times, it’s been slightly modified over the years. The result is a fresh look at what the Moosewood Collective knows to be the most beloved items from years of menus. The book isn’t entirely vegetarian since there is a Fish chapter, but that’s the only place where you’ll find meat. Every course and type of dish is covered with appetizers, soups, dips, sandwiches, salads, mains, stews, savory pies, casseroles, wraps, pasta, sides, sauces, condiments, and desserts. These are classic, doable dishes that don’t involve hours of prep or any complicated steps to create them. I’ve been eying the Burgers chapter since I’m always hoping to find a perfect homemade veggie burger, and there are several options here. I’m going to have to taste and compare the Moosewood’s Classic Tofu Burgers, Falafel Burgers, and Southwestern Bean Burgers. In the Curries and Stews chapter, there are options for every season, and the Navajo Stew with sweet potatoes, chipotles, and black beans served with cornbread and Cilantro-Yogurt Sauce sounds like a great comfort-food meal. The Vegetable Stroganoff, Confetti Kale Slaw, and Italian Polenta-stuffed Peppers are a few other things I want to make soon. There’s an entire chapter just for tofu main dishes, but the first tofu recipe I tried was from Appetizers. The Tofukabobs would be fun as party food since this is food on sticks, and there are plenty of big flavors from the marinade and Peanut Sauce. You’ll want to press the tofu first so that it can absorb the marinade. After pressing, the tofu was cut into one-inch cubes and covered with a mix of vegetable oil and soy sauce. You could place as many as four tofu cubes on each skewer, but I went with three. The skewers were soaked in water to prevent them from burning as the tofu cooks. The kabobs were placed on a baking sheet and popped into a 425 degree F oven for about 25 minutes. I turned the kabobs at the half-way point of cooking. They don’t look very exciting after only 12 minutes in the oven, but just wait. After the full cooking time, the tofu turns golden and a little crisp on the edges. Meanwhile, the peanut sauce was a quick mix of peanut butter, soy sauce, vinegar, water, sesame oil, honey, and I used sriracha for hot sauce. Taste as you mix, and choose your consistency. I added a bit more water to thin the sauce to a good pourable state, and I added a bit more sriracha for an extra spicy kick.
Tofukabobs with Peanut Sauce
Recipe reprinted with publisher's permission from Moosewood Restaurant Favorites
.Tofu cubes baked on a skewer come out nice and chewy, a perfect vehicle for the delicious peanut sauce. We can’t tell you how many people this recipe— twelve tofukabobs— will serve. Is it going to be a snack, appetizer, central on the dinner plate, or part of a buff et? Then there is a bigger consideration: who will be eating them? Some people are happy with one skewer. Others force themselves to stop after four or five. Tofukabob enthusiasts are often people who said when they were first offered one, “Oh. OK, but I’m not too fond of tofu.” All it takes is a couple of people who go gaga over them to wipe out a platterful in no time. All tofu is not the same— the consistency varies. Be sure to get fresh tofu if you can. And, if you have a convection oven, use it for this recipe.
Yields 12 skewers; about 1 cup sauce
Prep time: 20 minutes Baking time: 20 to 25 minutes
TOFU SKEWERS
two 14- to 16- ounce blocks firm or extra- firm tofu
twelve 10- inch bamboo skewers
1⁄4 cup vegetable oil
1⁄4 cup soy sauce
PEANUT SAUCE
1⁄3 cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon apple cider vinegar or white vinegar
1⁄3 cup water
2 teaspoons dark sesame oil
2 teaspoons Tabasco or other hot sauce (optional)
1 tablespoon brown sugar or honey
First, press the tofu for at least 10 minutes (see page 388). Soak the skewers in water. Preheat the oven to 450°F, or a convection oven to 425°F. Generously oil a large baking sheet.
Cut the blocks of tofu into 1- inch cubes; you should get 24 cubes from each block. Transfer the tofu cubes to a bowl. In a separate bowl, whisk together the oil and soy sauce and pour over the tofu. Using a rubber spatula, gently turn the tofu cubes to coat all sides.
Thread 4 cubes onto each soaked skewer, leaving about 1⁄2 inch of space between them, and place on the prepared baking sheet, leaving space between the tofukabobs. Bake until sizzling and golden brown, 20 to 25 minutes; less if using a convection oven.
While the tofu bakes, stir together all of the peanut sauce ingredients until smooth. Serve warm or at room temperature. Arrange the tofukabobs on a serving platter and drizzle them with peanut sauce. Put the rest of the peanut sauce in a little pitcher, so the peanut sauce lovers can drench their tofukabobs, if they like.
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Grilled Tofu and Vegetable Tacos with Eggplant-Ancho Spread
I made a couple of very minor changes to the original recipe. I marinated tomatoes with the rest of the vegetables, but I didn’t grill the tomatoes. While everything else was grilled, I left the tomatoes raw so they wouldn’t fall apart or become mushy. The marinade was made with white wine, olive oil, parsley, salt, and pepper, and I used basil instead of the suggested mint. I prefer basil to mint, and I have happily growing basil plants whereas every time I plant mint it dies. Pressed, drained, and sliced tofu, along with sliced vegetables, were marinated for just a few minutes before being grilled. For the spread, a whole eggplant was grilled and turned from side to side until charred and tender. When the eggplant was cool enough to handle, the flesh was scooped from the charred skin and left in a colander to drain. Anchos were stemmed and seeded and rehydrated in boiling water. The chiles were drained and added to the blender with the eggplant flesh, smoked paprika, cumin, a tiny bit of brown sugar, and olive oil. I used corn tortillas for the tacos, and I warmed them one at a time over the flame of a burner on the stove. The chopped grilled vegetables, grilled tofu, and raw tomatoes were packed into tortillas and topped with the spread.
Lemongrass Tofu with Chiles
will change that. After reading the book recently I couldn’t wait to get cooking, so the dish I’m showing here was made with store-bought tofu. Soon enough though, I’ll be turning back to the complete tutorial at the beginning of the book for making homemade tofu from dried soybeans. Obviously, it’s not necessary to make your own tofu for the recipes in the book, but the instructions are there if you want to experiment. There’s also a buying guide to inform you about the varieties typically available in stores. The recipes cover everything from starters and soups to main dishes and salads and even sweets. Not all of the dishes are vegetarian but many are, and there’s usually a simple way to adapt dishes with meat to make them vegetarian if you’d like. For instance, the Grilled Crisp Tofu Pockets from Malaysia are made with a sauce that includes dried shrimp paste, but a sweet chile sauce could be used instead. Some pages I marked show dishes like Silken Tofu and Edamame Soup, Twice-Cooked Coriander Tofu, Pressed Tofu and Peanuts in Spicy Bean Sauce, Spicy-Sweet Fried Tofu Buns, and Spiced Chickpea Crepes with Soybean Paneer. When I finally make my very own homemade tofu, I’ll use it for Japanese Chilled Tofu. To get started using the book, I wanted to try the technique of briefly brining tofu before frying it which both flavors the tofu and gives it a firmer texture. The Lemongrass Tofu with Chiles dish includes that step, and since asparagus was a suggested ingredient, the time was right. In the tips section at the beginning of the book, Nguyen explains that soaking pieces of tofu in hot, salted water allows the surface of each piece to firm up after being dried. Then, when the pieces are fried, the oil drains from them more easily. The salted water also seasons the tofu pieces giving them even better flavor. The cut tofu pieces only need to sit in the hot, salted water for about 15 minutes. Then, they’re drained and dried before being fried. Once the tofu pieces have all been fried and are left to drain of excess oil, the rest of the dish is a snap to prepare. Finely chopped shallot, chiles, and lemongrass were stir-fried briefly before sliced bell pepper and asparagus were added. The recipe includes green beans as it's written, but asparagus is mentioned as an option. After a couple of minutes, the fried tofu was added followed by a mixture of sugar and curry powder. A scant quarter cup of coconut milk and a bit of fish sauce were added, and that was all there was to it.
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