GOLDEN TOFU IN ABALONE SAUCE

I love tofu and I can also see that's a lot of people out there who loves tofu too. Tofu is an excellent source of vegetarian protein.

Anyway.....here's is another recipe I would like to share and it's very easy to prepare.


Preparation time : 30 minutes
Cooking time : 15 minutes


INGREDIENTS :

1 box soft tofu
1 tsp salt
2 tbsp cornstarch
1 egg, beaten
2 cups oil for deep-frying
1 stalk green onion, chopped


Seasoning (Mixed)
2 tbsp abalone sauce
1 tbsp light soy sauce
5 tbsp water
1/2 tsp cornstarch



METHODS :

1. Sprinkle salt all over the tofu and wrap it up with a clean cloth or paper towels. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out the excess water.

2. Heat the oil in the wok in medium high heat. Unwrap the tofu and cut into pieces. Coat the tofu with cornstarch, then dip in the beaten egg and deep-fry in the hot oil until golden brown. Dish and drain the fried tofu. Arrange the fried tofu onto a serving platter.

3. Leave 1 tbsp of oil in the wok, add the seasoning and bring it to a boil until thicken. Pour the sauce over the fried tofu and sprinkle with chopped green onion on top. Serve.

CHICKEN IN SPICY SOY SAUCE

Another favorite of my family.......yummy, yummy chicken and with a hint of spicy soy sauce.


Preparation Time : 30 minutes
Cooking Time : 20 minutes


INGREDIENTS :

2 organic chicken whole legs, deboned
1 small cucumber, diced
3 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp chili powder

Seasoning (Mixed)
2 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp toasted sesame seeds
1 tsp sesame oil
1/2 tsp sugar
1 stalk green onion/spring onion, chopped
1 stalk coriander/cilantro leaves, chopped


METHODS :

1. Cook the chicken thighs in boiling water for 10 minutes. Remove from the heat, leave to immerse in the stock till cool. Cut the cool chicken thighs into pieces and place it onto a serving platter lined with diced cucumber.

2. In the wok, heat up the oil, saute the chopped garlic and ginger until aromatic in a low heat. Dish and drain the crispy garlic and ginger in a bowl. Then in wok with aromatic hot oil, add 1 tsp of chili powder and stir well. Pour out the aromatic spicy oil into a bowl and set aside.

3. Slowly pour the seasoning over the chicken, sprinkle with crispy garlic, ginger, chopped cilantro leaves, green onion and sesame seeds on top.

4. Lastly drizzle the aromatic chili oil over the chicken and serve.

ROASTED DRUNKEN SALT CHICKEN

Hello everyone.....yes, I'm back after disappeared for awhile and not posting any blog. Anyway...today I'm introducing my new recipe of the Roasted Drunken Salt Chicken. This chicken is so moist and salty....well....it's even wonderful when eating with steamed white rice....yummy!!!!


Preparation Time : 15 minutes
Cooking Time : 45 minutes


INGREDIENTS

1/2 whole organic chicken

Marinate (Mixed)
1 tbsp salt
2 tbsp chopped sand ginger (cekur)
1 tbsp chopped ginger
5 tbsp glutinous rice wine (yellow wine)
1/2 tsp five spice powder
Dash of pepper


METHODS

1. Mixed the marinate ingredients and rub it all over the chicken and marinate for about 30 minutes.

2. Preheat oven at 400 degree Fahrenheit (200 degree Celsius).

3. Put the marinated chicken onto a piece of aluminum foil and wrap it up.

4. Bake in the preheated oven for about 45 minutes.

5. Removed from oven, unwrap the parcel and served hot.
 

SLOW BRAISED WHOLE PORK BELLY IN CROCKPOT

I was in an Asian Market and saw this beautiful pork belly with the 5 layers of fats and meats(五花腩) . I brought it home and decided to make my Mom's recipe Braised pork Belly.

Firstly marinate the pork belly and then pan-fried the four corners of the meat. Then put it in a slow cooker to cook.

This is the whole pork belly that being pan-fried on four corners. I know....my pork belly looks too dark and that's because I have over pour my dark soy sauce =P

After the braising at the slow cooker in high for 6 hours, slowly lift up the pork belly and let it cool completely before cutting into pieces to assemble. Look at the texture of meat....it's so juicy and delicious.

Assemble the pork belly accordingly on the platter and pour some braised sauce on top.

Served hot with steamed white rice.

LEMON ORANGE CHEESE CHIFFON CAKE

I have some leftover cream cheese, lemons and oranges in my fridge and decided to make a chiffon cake for breakfast tomorrow morning.

The chiffon turns out to be soft and fluffy with the tangy taste of the lemon and orange. It sure good with tea or coffee......yummy!!!!

INGREDIENTS :

(A)

1/2 cup freshly squeezed lemon and orange juice

4 oz cream cheese ( I used fat free cream cheese )

3 tbsp unsalted butter

(B)

6 large egg yolks

1 cup cake flour

1/2 tsp baking powder

1/2 tsp fine salt

1 orange, zested

1 lemon, zested

(C)

6 large egg whites

1 cup fine granulated sugar

1/2 tsp cream of tartar

METHODS :

1. Combine ingredients (A) in a double-boiler and cook stirring occasionally until thicken. Set aside to cool completely.

2. Preheat oven to 325 degree F.

3. Sieved the cake flour, baking powder and salt in a mixing bowl and stir well. Then in a food processor, add in the cooled cheese mixture, egg yolks and flour mixture. Blend it until the mixture is smooth. Pour into a mixing bowl and set aside.

4. In another mixing bowl with a whisk attachment, in high speed whisked the egg whites until foamy. Then add in the sugar and cream of tartar in high speed until stiff peak.

5. Fold the egg white mixture to the cake batter in 3 additions. Pour the cake batter into an ungreased tube pan and bake for 55 to 60 minutes.

6. Invert the tube pan immediately on a wire rack to cool completely. Using a sharp knife, carefully go around and under the cake for easy removing the tube pan. Cut the cake into desired sizes and served.