Seafood Tofu

I saw one of the Facebooker post a recipes on Seafood Tofu, it look so so so delicious and so my hand itchy and i try to make it. This dish is usually served in Restaurant, and i can do it by myself. The ingredient easy to obtain too.

My kids love it so much!

Ingredients as below:

4 Sticks         Egg Tofu

1 cup             Fish Paste (*I use baby tenggiri fish) 

                      * See method below how to cut the fish

1/2                 Carrot (Shredded)

Adequate       Spring Onion

Adequate       Salt

Adequate       White Pepper

Adequate       Chicken Stock powder

1 tbsp             Cornstarch

Method:

Use Chinese Ceramic Spoon to scrap off the fish meat. 

Scrap meat from tail to head. 

Pls remove the Red flesh meat (which cause the fishy smell).

1. Put all ingredients to a Bowl, use your hand to smash the egg tofu, fish paste and mix well.

2. Grease a square mold with oil, and place the egg tofu & fish paste. Press to flat layer.

3. Using Hot boiling water, Steam using high heat for 15 min., and wait till it completely cool down.

    

4. Remove the cool tofu, cut to bite size. Lightly coat with cornstarch.

5. Fry tofu till Golden brown. Serve with Mayonnaise or Chili Sauce.

Enjoy Cooking & Eating!

Homemade Luncheon Meat

Luncheon Meat is everyone favorite Canned food, including myself. I always want to avoid buying canned food as there is alot of artificial preservative contain inside, especially PRC Products.  But sometimes, we still need to enjoy nice foods once in a while. The outlook still need to improve more to look like the real canned Luncheon meat. As for the taste, it still a difference with those canned one, but it still taste good. At least, it is more healthy and safer to consume it.

That day, saw Blogger doing their own Homemade Luncheon Meat, and wanted to try making myself. I viewed the below blogger's recipes:
Guai Shu Shu - Homemade Luncheon Meat
Bean Panda - Homemade Luncheon Meat

Ingredients (Make 2 tin):
750g Mince Pork, chopped as fine as possible
2 Egg, Use egg white only
35g Cornstrach
35g Cake Flour

Seasoning:
2 Tbsp Soya Sauce
2 tsp Brown Sugar
1 tsp Five Spices powder
1 tsp red yeast rice powder (for colouring - this is a natural colour)
2 tsp Sesame Oil
1/4 tsp white pepper

Making Ginger Juice:
1/2 cup of fresh Ginger
5 Cloves of garlic

5 tbsp of water 

* Grind all to paste and extract the ginger juice..

* Not recommend to put the mince garlic / ginger direct to mince pork.

Steps:

1) Chop or blend the mince pork as fine as possible. Add in all the seasoning and Egg whites to the mince pork, and combine together.

2) Add in cornstarch and cake flour, and mix through all combine.

3) Add in the ginger juice, and combine till sticky form (like glue).

4) Prepare 2 oil-greased bowl, transfer the mince meat to the bowl gradually and compress to avoid air bubble form inside the bowl. 

5) Use a plate to cover the top of the bowl, to compress the mince meat more (the mince meat will expand during steaming process.

6) Steam over boiling water, Low heat for 45 min. Wait for Luncheon Meat completely cool before slicing it.

Next day, I fried the Luncheon Meat using Buffalo Smart Fryer, Fry Function, 20 min 

Enjoy!

Homemade Egg Tofu

Homemade Egg Tofu. It so easy with few ingredients only. I adapted the recipes from Table for 2.

But i use 1/2 portion ingredient to make my egg tofu, as i wanted a thinner slice.

and i changed the steaming time and temperature.

I am using Buffalo 32cm Stainless steel function wok with steamer.

Ingredients:
250g Unsweetened Soya Milk (any brand will do, or you can make your own fresh soya milk)
3 whole egg
1/2tsp Cornstart
1/2tbsp water
pinch of salt


Steps:
1) Lightly beat the whole egg and add pinch of salt. Leave aside
2) Cornstarch mix with water, Leave aside
3) Boil the Soya milk, and add cornstarch mixture.
4) Let the boiled soya milk to warm, add in beaten eggs.
5) Strain the mixture, and discard the egg white mixture left in strainer.
6) I am using Pyrex glassware and place the clingwrap (reason being it will be easier to remove from mould after the tofu cooked). and pour the mixture into glassware.
5) Steam the soya milk mixture over highest temp for 6 minutes, and let it sit inside the wok for 15 min.
6) Leave the egg tofu cool. and cook at your own ways.

Tips: 
* Ensure the water is boiling inside the wok/steamer, before place in the soya milk mixture.
* Cover the wok lid, and do not open the lid in between cooking time.

I am using Buffalo Smart Fryer to fry the Egg tofu, using "Fry mode", 230 deg. for 30 mins
(flip the other side 15 mins). Here the result!