Steamed Tofu With Dried Prawns

OMG goes my #3.....

Obviously tofu is not his favourite source of protein. Especially this dish. He says it is tasteless but to H and I it is just nice. Anyway how can it be tasteless with all those seasoning over it. It is swimming in it !

Ingredients -

• 1 piece soft tofu
• 2 tbsp oil
• 3 shallots, sliced
• 1 tbsp chopped spring onions
• 1 tbsp fried dried prawns
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 100ml water

Method :-

1. Steam tofu at high heat for 5 minutes. Remove and pour away excess water.
2. Heat up the oil and saute the sliced onions until fragrant. Pour the shallots and oil over the tofu.
3. Pour the seasoning in the wok and bring to boil. Pour over the tofu, sprinkle chopped spring onions over it and serve hot.

Pork Chops, Chinese Style

Again these pictures were taken some time back. When I try a new recipe I will usually snap some pictures but they always end up forgotten either in my camera or food album.

Well, anyway here I am again sharing some newly tried recipe from a cook book.

Ingredients -

• 500 g pork chop

Marinate -

• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp corn flour
• 2 tbsp water

Sauce

• 2 tbsp HP sauce
• 1 tbsp A1 sauce
• 1 tbsp tomato sauce
• 1tbsp chilli sauce
• 1/2 tbsp sugar
• 1tsp Worcesterchire sauce
• 200ml water

Method :-

1. Pound the pork chop with the back of the knife.
2. Marinate for 30 minutes.
3. Pan fry pork chop until golden brown, Dish and set aside.
4. Heat 2 tbsp oil i wok, pour in the sauce and cook until thick.
5. dd in the pork chops, mix well.
6. Dish up and serve hot.

Let's eat....

Kangkong With Tau Cheong

I'll post something other than ice pops today. I cooked this dish, snapped a picture of it and post it up on my FB. My friend thought it was cooked with sambal. Instead of sambal I used tau cheong (salted bean paste). So I thought I will share this recipe here for those who always thought kangkong only goes with sambal belachan.

Ingredients :-

• 300g kangkong
• 30g dried prawns, soak in water till soft
• 1 tsp chopped garlic
• 1 tbsp tau cheong
• 1/2 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine

Method :-

1. Rinse and cut the kangkong in to sections, drain well.
2. Heat oil in wok, saute garlic, dried prawns and taucheong until fragrant.
3. Add the kangkong and seasoning.
4. Stir fry quickly over high heat until cooked and well combined.
5. Dish up and serve hot.

Catered to the non chilli eating folks. Enjoy...