I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
I found this recipe randomly and decided to try it out. It tastes great! I used half a fish instead of fish fillet like the author, but it turned out fantastic.
My very humble attempt sans garnishing.
- 2 slices of Red Snapper Fish Fillet (mine is 380gm in total)
- 1 tsp Salt, to rub on the fish
- 1 tbsp Corn Flour / Tapioca Flour, to rub on the fish (optional)
- 75g Fermented Bean Paste, a.k.a 豆瓣酱 / 豆酱 “Tao-Cheo“
- 1/2 tsp Sugar
- Ginger, julienned
- 1 tbsp Soy Sauce
- 1 tbsp Hot Shallot Oil
- Fried Shallot
- Spring Onions
- Coriander Leaves
- Clean fish, pat dry. Rub salt on the fish, and then pat some corn flour on it.
- Place some ginger on a steaming dish, place fish on top.
- Apply fermented bean paste on top of the fish. Just like spreading peanut butter on your bread, generously. Sprinkle sugar on top.
- Bring water in the steamer to a boil and steam fish over high heat for 7 minutes.
- While the fish is steaming half way, heat shallot oil and soy sauce in a pot and bring to a boil.
- Remove fish from the steamer, pour away excess steaming liquid.
- Drizzle hot shallot oil and soy sauce mixture over. Garnish and serve!
I’ve been trying to add tofu and beans into my cooking recently. I did a search online and found this article for recipes ideas on fermented black beans. It’s a great reference for me because it gives me recipe ideas for this can of fermented black beans that has been sitting unused in my pantry for the longest time. To much more fun in the kitchen!
I absolutely loved the taste of the mushrooms after following this recipe closely. Will definitely attempt this again!
my first attempt. Tasted great! But my liquid evaporated too much and I didn’t get much gravy left. The next time, I will cook extra sauce to top the dish. Adds to the visual appeal too.
Prepare all ingredients needed to cook this dish.
Also, have ready all the seasonings needed.
Soak dried shiitake mushroom in water until slightly soft.
Strain and retain 1 1/2 cup of mushroom water (from soaked mushrooms).
Drained the rehydrated shiitake mushrooms.
Using a pair of scissors or sharp knife, cut and remove the stems from the softened mushrooms.
Set aside the mushrooms for use later.
Soaked the broccoli in salt water for about 5 minutes and then rinse to remove any dirt.
Then cut the cleaned broccoli into florets by cutting them off from the stem.
Skinned and cut ginger into slices.
Cut one carrot into slices.
Bring water with salt added in a wok to a boil.
Blanch broccoli florets in the boiling water for 1 to 2 minutes.
Remove the broccoli florets with a ladle and drained dry. Set aside for later use.
In the same wok, blanch the sliced carrots for 1 minute and set aside. And we’re ready to cook the dish!
Heat up oil in a wok and saute the cut ginger slices.
Add in the drained and rehydrated shiitake mushrooms. Stir fry the mushrooms until fragrant.
Add in sugar.
Then a dash of ground white pepper.
Also add in vegetarian oyster sauce.
Then, stir in soy sauce.
Continue to stir fry making sure all the seasonings are infused into the mushrooms.
Then, pour in the retained mushroom water.
Bring the mushroom fluid to a boil.
Cover and simmer over low heat for 15 minutes, making sure that the heat is giving a gentle simmer rather than a rapid boil. Be sure to stir and check on the mushrooms occasionally throughout the braising process.
Then stir in the sliced carrots.
Thicken the shiitake mushrooms with a little cornstarch water. And we’re done!
To serve, place broccoli florets prepared earlier in a circle around a serving plate and place the braised mushrooms in the centre and serve immediate. As always, ENJOY!
Try to choose mushrooms with thicker flesh and are shiny black in colour.
To make the mushroom flesh smoother and velvety, you can actually rub the mushroom with a bit of cornflour. Set aside for about 10 minutes before rinsing.
To make the mushrooms shiny, try adding a small piece of rock sugar into the braising liquid.
You can choose to put the blanched broccoli florets into a bowl of ice water to stop the broccoli from continuously cooking and keep the colour vibrant.
Use lower temperature for longer time when braising the mushrooms.
(Optional): Mix sauce ingredients in a bowl and cook in pot until sauce thickened. Pour the warm sauce over the dish and serve immediately.
Another one of those experiments with random online recipes and found this fantastic one from noobcook (I love noobcook.com!) Copying the recipe here for future reference!
- 50 grams minced pork
- 1 tbsp cooking oil
- 3 garlic cloves minced
- 1 tsp taucheo/salted soya beans (aka dou jiang, 豆酱)
- 1 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
- 2 chilli padi sliced thinly; to taste
- cornstarch solution mix 1 tbsp water with 1/2 tbsp cornstarch
- 150 grams firm Chinese tofu cubed
- 1 tbsp chopped spring onions
- 1/2 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- a few dashes white pepper powder
(B) Seasoning (mix well in a small cup)
- 1/2 cup water
- 1/2 tsp dark soy sauce
- 1/2 tbsp sesame oil
- In a bowl, marinade minced pork with (A) for about 10 minutes.
- Heat oil in wok and add the garlic, taucheo, fermented black beans and chilli. Stir fry for 30 seconds until aromatic.
- Add the marinated meat and stir fry until no longer pink, breaking the meat up to smaller bits using the spatula or turner.
- Add seasoning (B). Bring to a boil. Gently add beancurd cubes and simmer over low heat for 3 minutes, taking care not to break the tofu cubes.
- Thicken with cornstarch solution and garnish with chopped spring onions.
I’ve been very experimental with cooking dishes out of my comfort zone lately. Most of the experiments are with Chinese food. I’m glad to say that they mostly turned out good! Hotplate Tofu is one of my favourite tze char dishes and since I had egg Tofu in my fridge the other day, I decided to try my luck with a search online for the recipe and stumbled on this recipe from ieatishootipost. It was chaotic,but it tasted good in the end! I’ve copied the recipe here for easy future reference.
Minced pork 200g (marinade with 1 tsp sesame oil, pinch of salt, pepper and 1 tsp cornflour)
Prawns 6 -10 pieces
Egg Tofu 2 tubes
Carrot half sliced
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste 辣豆瓣酱 2 Tbsp (use less for less spicy)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten
1. Cut Egg Tofu to 1 inch thick pieces. Deep fry in oil and set aside. To get even browning, make sure you have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around and remove from oil once it is golden brown and drain.
2. Heat wok till it smokes, turn off heat and add oil. Turn up the heat again and fry the ginger, garlic and spring onion (white part) till fragrant. Add minced meat and fry till cooked. Add oyster sauce, chilli bean paste, soy sauce and 1 cup water and add the veggies. Simmer till vegetables are cooked and water is reduced. Adjust to taste with sugar and salt. Thicken with cornflour and set aside.
3. Heat hot plate till very hot. Brush on some oil and add the egg. Arrange the tofu onto the hotplate and add the sauce. Sprinkle some pepper and chopped green onions and serve!
My final product.
Planning to try out this recipe from tastehongkong soon. Seems doable!
- 8 medium sized chicken wings
- 1 tsp wolfberries (goji berries), steep in water for 5 minutes and drain dry
- 1/3 cup Shaoxing wine
- 1 cup chicken stock
1/2 1/4 cup fish sauce
- 1/4 tsp sugar
- 1/2 tsp salt
- 1 tsp salt, for marinading chicken wings
- 2 cups ice water plus some ice
- For boiling chicken
- 2 sprigs spring onions
- 3-4 slices ginger
- 1.5 liters water
Thaw (if required), wash and drain dry chicken wings. Then marinade them with salt for about half an hour.
In a pot, add chicken stock, fish sauce, sugar, salt, wolfberries and bring to a simmer. Stir to make sure sugar and salt are dissolved, and remove from heat. Let cool, add wine and mix well. Sample taste, it will be fine if you find it somewhat saltier than a soup. But, add more wine to your liking.
Slightly crush the ginger slices and spring onions and put them into a pot with 1.5 liters water. Bring water to the boil.
Drop chicken wings into the boiling water and cover. Wait till the water boils up again when water bubbles grow really up to the top. With lid covered, turn flame to the lowest and keep boiling for another one minute. Then turn off heat. DO NOT open lid; but allow the chicken wings to sit in the hot water for 30 minutes (take a break, or continue surfing around).
Have the ice water and ice ready. Remove (and strain) chicken wings from the pot of hot water and submerge them in it for a couple of minutes or till they are cool.
Drain dry chicken wings from the ice water. Have them contained in a bottle or jar and fully submerged in the cool sauce. Chill in fridge overnight before serving.