Links for 2016-04-29 [del.icio.us]

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Pan-fried Bacon Wrapped Tofu

Recipe for  Pan-fried Bacon Wrapped Tofu

Ingredients:

• 1 tube Egg Tofu
• 5-6 strips Low Sodium Streaky Bacon

How to do it:

1. Lay bacon side by side, overlapping a little.
2. Place egg tofu across one end.
3. Roll it till it meets the other end of the roll of bacon.
4. Bacon ends should overlap.
5. Gently place the ends part down to a hot pan.
6. Plan fried on medium heat till the bacon is lightly brown.
7. The bacon should stick well and encase the tofu.
8. Turn and rotate to evenly brown all sides of brown.
9. Remove and slice with a serrated knife.
10. Serve as it is or with Goma (Sesame) Sauce, if you like.

as seen in http://ift.tt/1NzIawS

Lay streaky bacon side by side, overlapping each other with fats below before placing the tofu on top.

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Herbal Drunken Prawns

Recipe for Herbal Drunken Prawns

Ingredients:

• 2 pieces 玉竹 (Solomon's Seal Rhizome), cut into smaller pieces
• 5 pieces 川芎 (Szechwan Lovage Rhizome)
• 4-5 pieces 当归 (Angelica Sinensis)
• 1 small handful 枸杞子 (Wolfberries)
• 2 slices Ginger
• 10 medium prawns, antenna, feelers and legs (etc) trimmed

Marinade for Prawns:

• 1 tablespoon Sake or Chinese Cooking Wine
• a pinch of salt

Seasonings:

• 1 tablespoon Light Soy Sauce
• 2-3 tablespoon Sake or Chinese Cooking Wine
• 1/2 teaspoon Chicken Granules
• 1/2 teaspoon Fish Sauce
• Salt to taste

How to do it:

1. Soak all Chinese herbs except Wolfberries with 100ml hot water for about 3 hours or till they are fully hydrated and set aside.
2. Slit the back of the prawns.
3. Clean and dab dry.
4. Marinate prawns with sake and salt for 20 mins.
5. In a pot, add 400 -500ml water (depending how much soup you would like to have).
6. Add in the hydrated herbs, ginger and wolf berries and bring to a boil for a minute.
7. Add in the seasonings except for salt.
8. Add prawns into the soup and like it cook for about a minute or till all prawns are just done.
9. Add salt to taste.
10. Drizzle sesame oil and serve immediately.

Note:
If you want a stronger wine taste, you can add the cooking wine just before you season with salt.

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Macaroni with Mushroom and Cheese

Recipe for Macaroni with Mushroom and Cheese

Ingredients:

• 80g Pasta
• 1 glove Garlic, minced
• 1/2 tablespoon Butter
• 8 Cremini Mushroom aka Brown Swiss Mushrooms, sliced
• 180ml - 200ml Cooking Cream
• 2 handful Mixed Shredded Cheese

How to do it:

1. Cook pasta in lightly salted water and according to the package's instructions.
2. Drain and set aside in baking dish.
3. In a pan, add in butter.When butter started to melt, add in garlic.
4. Saute till fragrant. Garlic should be soften but not brown.
5. Add in mushroom and continue cooking for about a minute.
6. Pour in cooking cream.
7. Cooking till mushroom have absorb the liquid and the cream has thicken a little.
8. Add a pinch of salt.
9. Pour over the cooked pasta.
10. Give it a gentle toss or just mix a little so the mushroom will get mixed around with the pasta.
11. Top the pasta with cheese.
12. Bake at preheat oven at 240c for 10mins or till cheese brown.
13. Remove and serve immediately.

Note:

• I'm using straight marcaroni so the portion seems small but it is very compact.  Hence, the portion seems letter but is just nice (or very filling for me)  for one person. Use your favourite pasta. :)
• You can add cooked (grilled/fried) chicken or fish with or without the mushroom.  Seafood would nice too.

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Steamed Chicken with Chicken Essence

as seen in http://ift.tt/1Id52Bd

Ingredients:

• 2 Chicken Drumstick, cleaned and dabbed dry
• 1 tablespoon Cooking Wine
• a pinch of Salt
• 4 pieces Yu Zhu 玉竹 (Solomon's Seal Rhizome), cut half
• 6 Hong Zao 红枣 (Red Dates), sliced into 3 each
• a small handful Gou Qi Zi 枸杞子 (Wolfberries)
• 1 to 2 bottles Chicken Essence, depending on how much sauce you like
• Salt to taste

How to do it:

1. Rub chicken with salt and cooking wine.
2. You can let the chicken marinate for half an hour if you like.
3. Add chicken in a deep dish.
4. Add in the rest of the ingredients.
5. Cover with foil.
6. Steam for 2 to 3 hours.
7. Remove foil and bast chicken with the sauce.
8. Drizzle with some sesame oil and serve immediately.

Note:

• I'm using Sake as cooking wine. If you use Hua Tiow (Chinese Cooking Wine), there will be the Hua Tiow Wine taste.
• I'm using (2 bottles of) New Moon Chicken Essence. If you are using Brand's, please add 1/4 teaspoon of sugar as Brand's Chicken Essence is slightly bitter.
• You can also use Chicken Essence with Cordyceps instead for added flavours.

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