麻婆豆腐 Mapo Tofu

Ingredients:
3/4 Cup =(177 ml) vegetable broth
1 1/2 TB =(22 ml) Mandarin sauce (try Asian stores, may sub with yellow bean sauce)
1 TB =(15 ml) black bean sauce (available in Asian stores)
1/4 TS=(1 1/4 ml) salt
1/4 TS =(1 1/4 ml) garlic powder
1 TS =(5 ml) vegan soup base powder
2 ea.16 oz. boxes (908 g) firm tofu, drained and cut into very small cubes
3/4 TB= (11 ml) cornstarch
2 TS= (10 ml) rice vegan cooking wine (try Asian stores, may substitute with any vegan cooking wine)
1 TS =(5 ml) chili paste (available in Asian stores)

Methods：
01.Combine the first 6 ingredients in pan and stir. Place pan on high heat.
02.When mixture reaches a boil, add tofu and stir again.MIx cornstatch with 2TB (30ml) water.
03.When tofu mixture reaches a boil again, add cornstarch mixture and stir again. Continue stirring until tofu mixture thickens; reduce heat to medium.
04.Stir in vegan cooking wine and chili paste. Allow to cook another minute, then turn off heat. Let dish sit for 10 minutes for flavors to blend.
05.Serve hot over rice.

Comments

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...

Kuih Kosui

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...

Stewed Sweet and Sour Vinegar Trotter

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.

ES Cook Recipes

Search This Blog