Tuesday, July 22, 2014

Hakka Yong Tau Foo 客家酿豆腐

I always thought Hakka yong tau foo is a tedious dish to prepare 'cos of the preparation of the fish paste. So instead of making fish paste from scratch, I bought the ready made fish paste from the wet market yong tau foo stall! Traditional Hakka yong tau foo stuffing added with salted fish (梅香) but I omit that and replaced it with homemade fried sole fish powder. Hehehe... I'm (100% Teochew) not a Hakka in dialect, this dish may not taste as authentic but I'm satisfied with the short-cut result :) 

All the vegetables/tofu ready to be deep fried after filling in with fish paste stuffings. Oops I've actually forgotten to buy some tofu puffs :) 

Looks so yummylicious after frying! Can be served immediately or ....

with gravy! 

Ingredient
Filling :
  • 500gm fish paste (bought from wet market Yong Tau Foo stall)
  • 200gm minced pork
  • 8 water chestnut, peeled and diced
  • 2 spring onion, diced
  • 4 tbsp fried sole fish powder (deep fry dried sole fish and grind into powder)
  • 1 tsp five spice powder
  • 1 tsp oyster sauce
  • 1 tsp pepper
  • 1 tsp sugar
  • beaten egg : for sticking the filling
Varieties of vegetables for stuffing : 
  • brinjal, sliced diagonally and soak in salted water to prevent browning
  • firm tofu, halved
  • bitter gourd, slice into round and seeds removed
  • fresh shiitake mushroom
  • lady fingers, slit and seeds removed
  • chilli peppers
Sauce: qty can be doubled if desired
  • 2 cloves garlic, minced
  • 3 shallots, finely sliced
  • 1 tbsp oyster sauce
  • 1/2 tsp chicken stock powder
  • 1/4 tsp pepper
  • 1 cup water
  • cornflour water for thickening

Method
  1. Combine all filling ingredients evenly to form a sticky paste.  Taste test : As the store bought fish paste saltiness varies,  do not add too much seasoning at one go. The above seasoning I did  tasted just right for me. Heat a little oil in pan, add a small dollop of filling paste onto pan and fry till golden brown. Cool slightly and taste. If it is not salty enough, adjust seasoning by adding some salt or sugar to the raw paste. Proceed with the stuffing process.
  2. Spread a little beaten egg into vegetables/tofu cavities, follow by adequate amount of fish paste. Using your fingers, lightly smear some beaten egg around the edge of each stuffing. Neatly place the stuffed yong tau foo on a large plate.
  3. Heat some oil in wok. Place stuffed yong tau foo, fillings side down first, fry till golden brown on both sides. Drain on kitchen papers.
  4. After all stuffed ingredients are fried, with remaining 2 tbsp oil in wok, sauté garlic and shallots till fragrant.
  5. Add in hot water and seasoning and bring to boil. Add in some fried yong tau foo into the broth and simmer briefly for about 2 mins. Stir gently. Add in cornstarch water to thicken the gravy. Remove from heat and serve immediately. Alternately, omit the simmering process and serve the fried yong tau foo by drizzle the sauce over along with rice or noodles. 


Monday, July 21, 2014

Puto (Filipino Steamed Cakes)

Puto (poo-toh) is a famous traditional steamed rice cake in Filipino cuisine. It can be served as a breakfast with coffee/tea or a light snack. Rice flour or plain flour is used and top with cheese or salted egg yolk. Instead of using rice flour/plain flour, I've found recipe using Bisquick mix! Since I've a packet in my pantry therefore I tried this bisquick version :) Small and fluffy texture and it remains soft the next day! Cute and colourful little steamed cakes which is really appealing to the kids :) 










Ingredients (8 cupcakes)
  • 150gm bisquick
  • 80gm white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 slice cheddar cheese - divide into 8 portions
  • food colourings of your choice

Method
  1. Whisk bisquick powder and sugar together.
  2. Beat eggs lightly. 
  3. Add eggs and milk into flour mixture. Stir well till no lumps are visible.
  4. Divide batter into 3 portions and add in your choice of food colourings.
  5. Fill lined muffin cups with 3/4 full of the batter.
  6. Steam over preheated steamer on medium heat for 15 mins. Turn off heat.
  7. Place cheddar cheese on top of each cakes. Cover the steamer and let the residue heat slightly melt the cheese topping.
  8. Serve warm or at room temperature. Can be stored in air-tight container till next day, microwave for 20 secs to warm up if desired. 




I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot

Sunday, July 20, 2014

Potato Cheese Pizza

This is a creative way I've discovered in a book of preparing pizza. Instead of using bread based, layers of golden panfried potatoes is used. I utilised whatever I have in the fridge, ham & shimeiji mushroom as the fillings instead of following the exact ingredients indicated in the recipe book :) You too can used any fillings you prefer :) 


Kid's Platter ^0^ 



Arrange cooked potatoes to form base, top with shredded cheese followed by fillings. Finished with another layer of potatoes and cheese, grilled till golden brown.

Crispy cheesy potato layers...so yummylicious!!

Recipe ref : "我要当食神" Wonder Chef
Ingredient
  • 2 Russet potatoes, thinly sliced
  • 1 small onion, thinly sliced
  • 3 slices honey ham, diced
  • 1 cup shimeiji mushroom
  • 1/2 cup pineapple cubes
  • salt & pepper to taste
  • shredded mozzeralla cheese

Method
  1. Heat olive oil in a non-stick pan. Pan fry sliced potatoes, in batches, until golden brown on both sides. Remove from heat and set aside.
  2. Using the same pan, sauté onion until golden brown.
  3. Add in shimeiji mushroom and stir fry for 2 mins until soften. Add salt & pepper to taste.
  4. Toss in ham and stir evenly. Remove from heat.
  5. On a lined baking sheet, arrange a layer of cooked potatoes to form a base. Sprinkle some mozzarella over. Top with some mushroom and ham mixture and pineapple cubes over the cheese.
  6. Arrange another layer of cooked potatoes over the filling, press down lightly to flatten the pizza. Sprinkle some mozzarella over.
  7. Turn on top heat of the oven and grill for 10 mins till cheese melted and golden brown.





This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker) 

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