Friday, November 24, 2006

Deep Fried Tofu Cubes

This is a quick and simple dish. I’m surprise my son likes it too!

  • 1 box silken tofu for frying
  • Cornflour for dusting
  • Oil for frying
  • 1/2 teaspoon salt
  • Water
Dipping sauce:
  • Few sprigs of Coriander, chopped finely
  • 1 tablespoon light soy sauce
  • ½ tablespoon sesame seed oil
  • ½ tablespoon apple cider or white vinegar
  • ½ tablespoon sugar
  • Red chilli, diced (optional)
How to do it:
  1. Cut tofu into bit size cubes.
  2. Add salt to the water.
  3. Sit tofu in the salted water for 5 minutes
  4. Drain the tofu.
  5. Pat dry by gently pressing the tofu in between 2 pieces of paper kitchen towels.
  6. Coat tofu cubes with cornflour.
  7. Heat oil and deep fry the cubes.
  8. Remove when tofu turns golden brown.
  9. To make dipping sauce, mix all ingredients together.
  10. Serve hot.
I like to poke a hole in the tofu cubes then pour some sauce in it. Then eat the whole piece. Nice! If you are eating my way, you need more sauce!!

Buttered Baby Corn

My son's most current favourite dish. Super simple! I still don’t quite understand why he likes this soooo much. He can finish the whole pack of baby corn alone.

  • Baby Corns
  • Butter
  • A pinch of salt
  • Herb (optional)
How to do it:
  1. Melt butter in a pan.
  2. Sauté baby corn till slightly brown.
  3. Add a pinch of salt.
  4. Sprinkle herb (optional).
  5. Remove and serve.

    Sunday, November 12, 2006

    Deep Fried Tua Pok Balls

    I haven’t been blogging about the stuff I cook for a while. Since I did this for yesterday's dinner and it's still fresh in my mind, better blog it first before I forget again. I’ll blog about the rest next time.

    • Tofu Puff aka Tua Pok
    • Minced Pork
    • Fish Paste
    • Onion, diced
    • Oil for deep frying

    Sauce (optional):
    • ½ tablespoon Apple Cider
    • ½ tablespoon Sugar
    • 2 tablespoon Tomato Sauce

    How to do it:
    1. Open one side of the tua pok and invert it.
    2. Mix the minced pork, fish paste and onion together.
    3. Filled the tua pok with the mixed fillings.
    4. Close up the opening by folding the tua pok.
    5. Deep-fry the tua pok balls.
    6. Remove when turned golden brown.
    7. Heat the ingredients for the optional sauce.
    8. Serve.

    I did not put any seasoning for the fillings because the fish paste already adds the saltiness. You can choose not to add fish paste. Try mixing minced pork and prawn. Then a 1/2 teaspoon of salt to it. And substitute onions with water chestnuts for the extra crunch. I like onion because it adds aroma.