TOFU OMELET WITH CHINESE SAUSAGE (LAP CHEUNG)

This dish is so simple and easy to make it with only 3 ingredients. I come out with this dish when my refrigerator only left with 2 eggs, Chinese sausages and a box of soft tofu. After thinking of what am I going to make from these ingredients.....suddenly I came to an idea of making a tofu omelet which I had made it before with soup. This time I'm making them with Chinese sausage and guess what???....everyone love it with steamed white rice.....yummy and I'm happy with this recipe of mine.



Hereby is the recipe I would like to share with all of you out there;


INGREDIENTS :

1 box soft tofu
2 large eggs, lightly beaten
3 links Chinese sausage (I used Lap Cheong), thinly sliced
salt and pepper to taste


DIRECTIONS :

1. Unwrap the tofu from box and wrap the tofu with a clean cloth. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out excess water.

2. Unwrap and smash the tofu in a bowl. Stir in the beaten eggs and combined it well.

3. In a wok in high heat, heat about 2 tbsp vegetable oil. Pour in the tofu mixture in the heated oil and cooked about 4 minutes each on both sides until golden brown but not burn. Dish it up and set aside.

4. In the heated wok, add the Chinese sausages and stir fry until aromatic. Then add in the tofu omelet and stir fry for about 5 minutes. Dish up and served.

ROASTED POTATO SLICES WITH ROMESCO SAUCE

This would be a perfect appetizer for any occasions or parties. I make this dish for my Christmas Eve Party and all my friends were so delighted with it. You could make the Romesco Sauce up to 3 days ahead and just before using, bring it to room temperature and stir well. Romesco is a tomato-based sauce featuring nuts and spices that's ground smooth. Since the NFL Football season is coming to the end, I would recommend you'll to try this appetizer to serve your friends and family.

Recipe Courtesy from The Best of Fine Cooking-Appetizers

This recipe yields about 48 hors d'oeuvres

INGREDIENTS :

1 medium plum tomato (about 1/4 lb), cored and quartered
16 whole almonds, toasted
1 tbsp coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp cayenne
Kosher salt and freshly ground black pepper
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
3/4 lb small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons, for garnish
1/4 cup fresh flat-leaf parsley leaves, for garnish


METHODS :

1. Position rack in the upper third of the oven and heat the oven to 450 degree Fahrenheit.

2. In a food processor, combine the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 tsp salt, and a few grinds of black pepper. Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. Add the vinegar and 1 tbsp of the olive oil and process until well incorporated. Taste and more salt if needed.

3. Trim the ends off of each potato and cut the potatoes crosswise into 1/8 to 1/4-inch slices. In a bowl, toss the potatoes with the remaining 3 tbsp olive oil and 1 tsp salt to coat well.

4. Lay the slices in a single layer on a baking sheet that been sprayed with a non-stick oil spray. Roast the potatoes, turning the slices with spatula and rotating the baking sheet halfway through roasting, until golden brown, about 20 to 30 minutes. Let cool slightly.

5. To serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 tsp of romesco sauce. Garnish each with a tiny pinch of lemon zest and a parsley leaf.