Posts Tagged ‘japanese tofu’

Deep fried calamari rings with stuffed japanese tofu and minced chicken

July 8, 2009


Yes..Chicken again ..but this time its not the main ingredients la…its the squid lo..or shall i say fried calamari rings with stuff japanese tofu with minced chicken meat. So the long kan the name..hehe.. Well, i remember eat this dish but was done in a different way (my mom’s way..) What she did was, she stuffed the squid itself with the minced meat (she use pork meat last time –  yes muah..porky pork..hehe) and then she sort of braised it for a short period of time for it to soften the squid and at the same time to cook the stuffed meat. With that cooking method, it releases the juice from the meat that really goes well with rice.

So, what i did was, about the same concept but i did it in different stages.

DSC06350Stage 1: I cooked the minced chicken (yes, i didn’t use porky pork.. 🙂 halal ma ho muah..hehe ).. Simple, just finely chopped some garlic and shallots, lightly saute them then add minced chicken meat. Seasoned with some oyster sauce (Lee Kum Kee – My family’s all time fav oyster sauce brand..sejak turun kemurun ..LOL) .

DSC06353Stage 2: Cut the cleaned squid (yes, my ah muah-ma cleaned it for me already) into about close to an inch thick. And here comes the fun part, deep frying it. Before that, i coated the squid with flour ( i used tepung gandum, why? cause its cheap ba..LOL) and just before i put into the oil to fry..i dip the coated squid into another batter that i mix with tepung gandum with cold water. Ha..u must be thinking, why cold batter?.. Now when cold batter hits the hot oil, you know what happens rite?..besides the oil percik to you, it’ll also make the squid crunchy even though after its cold. Cool huh..try it, but make sure you’re ready for the percik actions la..haha..

Last stage: Assemble the dish with the remaining ingredient – Japanese tofu. If you look at this dish, can you think of a typical chinese dish? That sounds like “Mapor-tofu”?. Its a dish itself that has only 2 main ingredients – Tofu (normal white squarish type) and minced meat (and yes, its usual cooks with porky pork) and to finish off with some chopped scallions. So, what i did was, for the japanese tofu but i didn’t cook with the minced tofu. Instead, i steamed it separately. Then cut it, and gently stuffed into the fried squid. And to serve this, instead of scallions, i use finely chopped cucumber. Something different in a way but same in still stick to main ingredients…. Squid with minced meat like mom’s way of cooking. Enjoy.





Japanese Tofu with minced chicken and mushroom

October 30, 2008

Remember the previous dish? (Steamed japanese tofu with prawn) that i bought $2 for 3? Yeah..i cooked the remaining tofu with some minced chicken strips and yes…chinese mushroom..heheh..Actually this dish kan..its like the chinese version of “mah-por tofu” which means..erm..hehe..actually i also duno..hehe..(thats why i want you to comment lo.hehhe) and this chinese version one yeah…uses pork ..but i don’t have with me so i use chicken lo..:) halal kan.. 🙂 anyway..the chinese the original recipe is not included one..i just feel like adding into it..for the flavor sake and variety ba…hmmm

I first sauté the garlic and then i add the minced chicken meat. Then comes the mushroom in which i soaked in hot salted water until they’re soft and cook for about 10mins. Seasoned with some oyster sauce and dark soy sauce to give some color. As it started to dry up, i add some stock (you must be wondering, how come this fella always got stock available all the time?hahha..well cause my mom always cook soup normally can’t finish on the same day left over la tu.:) ) and then finally the tofu lo.

With that stock/soup, i heat it and pour it on my couscous (after this no more couscous sudah..habis already..hehe) covered for a few mins then fork it so that it’ll become fluffy. Oh if you notice, there’s some green also kan?hehe..yeah today i decided to pay a visit to my vegie uncle – Ah wong..hehe..Bought a handful of french beans that cost me $1.50..hmm..okie la tu..considering i lama tak makan french bean sudah.. How i prepare it? Simple, remember i mentioned i heat up the soup for the couscous? i blanched the french bean in that soup..haha..clever kan? that soup is full of flavor..yum…

With some chicken strip left, i marinade with some grated ginger, garlic, sesame oil, oyster sauce. And before i deep fry it, i coat it with breadcrumbs. This cooks very easily and fast too. To present, i use something different this time..i recycled i tell u..hehe the black styrofoam that comes with the chicken strips that i bought from cold need to buy black plate..kekek..for now la tu.. 🙂

Steam Japanese Tofu with Prawn and chinese mushroom

October 23, 2008

Japanese tofu or also known as egg tofu, you either love them or hate them. Some find it too soft and eggie, some don’t. I find it very cheap.hahha..yes. I bought this japanese tofu, 3 for only Rm2 at cold storage (Summit, subang. No i didn’t go all the way there to buy the tofu la. Got replacement rpm ma in the morning..hehe). Remember the previous prawn dish? That i have some left over prawns? About only 5 la, but good enough for me and my mom (since in the afternoon its just 2 of us anyway and you must be thinking 5 enough?really?haha..iya ba, now days..don’t really eat that much..hmmm) Anyway, thanks to my mum, i thought i have to deveined the prawns again kan, tapi mum done it for me already..hehe…thanks mum.muaks!..So for that i give her some of my prawns lo..hehehe good son kan..(cis..konon la.hehe)

Chinese mushroom? Why chinese? why not indian or malay or hindustan or keling?hehe..ops..anyway.its chinese cause i think it is la, well they look like one anyway. Before cooking them, you need to rinse them a bit and soak them in hot water until they’re soft and tender. About 30mins or so, squeeze out access water and cut the stem and cut into cubes. Don’t throw away the water, add a little oyster sauce and a dash of sesame oil and that will be your sauce for the dish.

Place the tofu on a plate, then mushroom on top of each tofu and lastly prawn on top of it. Pour the sauce into the plate and let it steam together with the tofu. For about less than 10mins (as u know, prawn cooks easily and your mushroom is already tender anyway, so not too long yeah). You’ll know when its done when the prawn starts to curl up and it’s colour changes orangie pink. With the mushroom’s sauce steam together with the tofu and the juice from the prawn from steaming, hmm…need i say more? And the best thing is that you can have this as an appetizer or a meal itself. 🙂