冻豆腐虾仁番茄汤

Tomato Soup with Frozen Tofu & Prawns

My first encounter with frozen tofu was from my mother-in-law.  I was so amaze by its texture when I first tasted it! :D After frozen the pack of firm tofu, the moisture dehydrated causing the appearance of layers in the tofu. It tasted great as the layers enable it to absorb all the flavourful gravy in any dishes! Instead of the usual soft texture of the tofu, it turns out chewy and springy too...can you visualize it? Try it today and be amaze by this frozen tofu too! :D

Before & after freezing a pack of chinese tofu. Do not attempt to use silken tofu as it may turn out into a messy mass after thawing and cooking!

Ingredient

• 40gm spring onion
• 20gm sliced ginger
• 150gm shimeiji mushroom
• 4 tomatoes, sliced
• 2 blocks chinese tofu (frozen one block in advance, need not thaw prior to use)
• 250gm prawns, shelled & deveined (marinated lightly with salt & pepper)
• 1 vegetable stock cube
• 3 cups water
• salt & pepper to taste

Method

1. Cut tofu into thick chunks, set aside.
2. Heat 1 tbsp spoon oil in a medium pot. Add spring onion & ginger, saute till fragrant.
3. Add in mushroom and stir fry for 1 min.
4. Add in sliced tomato and stir fry for 2 mins.
5. Add in water and stock cube and bring to boil. Simmer for 5 mins.
6. Add in tofu and bring to boil again. Add in prawns and cook till prawn turn pink, do not over boil it. Add in salt & pepper to taste if necessary.
7. Turn off heat and drizzle in some sesame oil.  Serve!

Lontong Sayur Lodeh/Mix Vegetable in Coconut Broth

I love most Malay food like nasi lemak, mee rebus, mee siam, mee soto and the list goes on...but Lontong is the last choice that comes into my mind >.< I rarely order this dish as I do not like the cold compressed rice, moreover I cannot find a decent one around my vicinity. But I could not resist my homecooked Sayur Lodeh without the nasi impit of course! hehehe...

It is such a fuss free dish to prepare! Just blend the spices and fry till fragrant then add in all the vegetable. In less than 30 mins a pot of wholesome curry vegetable is ready! Love drenching the gravy with my plate of hot rice....slurp!

Recipe source : My Kitchen Snippets
Ingredients

• 2 pieces firm tofu, sliced and pan-fry till golden brown
• 4 pieces large tofu puff, cut into triangle
• 20 french bean, cut into 1" length
• 450gm cabbage, roughly cut
• 2 carrots, sliced
• 1 cube chicken stock cube
• 200ml coconut milk
• 2 cups water
• sugar & salt to taste

Spices - blend into paste

• 2 tbsp dried shrimps, softened
• 6 red chilli, deseeded
• 1 medium red onion
• 3 cloves garlic
• 1" ginger
• 2 stalk lemongrass, removed outer skin and sliced
• 4 candlenuts, softened
• 1 tbsp turmeric powder

Method

1. Heat 2 tbsp oil in wok. Saute blended spices until fragrant. Add water and stock cube, bring to boil.
2. Add in french beans, cabbage, carrots and tofu. Cover and simmer until vegetables are soft.
3. Add in coconut milk. Add in salt & sugar to taste. Continue stirring until mixture comes to a boil.
4. Serve immediately with plain rice or nasi impit (pressed rice) 

I'm submitting this post to Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish