Mapo Tofu

Everyone is down with cough, flu and sore throat except Hub. Better cook some light dishes before they give me the killer stares at the dining table. Haha! Of course, being a thoughtful wifey, there will be at least one dish that is Hub's favourite.

Dinner Menu

• Baked Fish in Parchment Paper
• Blanched Kail Lan with Oyster Sauce
• Mapo Tofu
• Papaya with Peanut Soup

Mapo Tofu Recipe

Ingredients;

1 block of Chinese Tofu
100g Minced Pork
2 Cloves Garlic, Minced
1 Thumb Ginger, Sliced
1 Stalk Spring Onion, Cut and Separate the white and green parts.
3 Teaspoon Chilli Bean Saice - Toubanjiang Lee Kum Kee
1 Tbs Hua Diao Jiu
1 Teaspoon sugar
1/2 Teaspoon Miso Paste
1/2 Cup water
Corn Flour mixture, 1 Teaspoon Corn Flour with 2 Teaspoon water

For the Minced Pork;
2 Cloves Garlic, Smashed
1 Tbs Oyster Sauce
1 Tbs Sesame Oil
1 Teaspoon Hua Diao Jiu
1/2 Teaspoon Sugar
1 Dash Pepper

• Wash and marinate the mince pork with the above ingredients and leave it the fridge for at least 2 hours.

Steps;

1. Cut Tofu into cubes, it can be 3 by 4. Leave it aside to drip dry.
2. In a wok, heat up oil and stir fry garlic, ginger and spring onion (white part only) till fragrant.
3. Add in marinated pork, chill bean paste and hua diao wine and cook till brown ( no more pink colour)
4. Add water, miso paste, and sugar. Mix well.
5. When the sauce starts to boil, add in the tofu.
6. Stir fry for 1 min and turn to low heat and simmer for 2 mins.
7. After 2 mins, turn to high heat and once it starts to boil, add in the corn flour mixture in circular motion, stir as you pour.
8. Once it thickens, off the fire, add in the remaining spring onion, stir fry it and transfer the dish to a plate.

Notes: You may want to add chilli padi for spicier taste.
          

Fried Tau Kwa with Thai Sauce

School was closed today which means it is Play Day! Since there is no need to go school, I brought Jewel along to the market. She seems to enjoy it. 

My Marketing Assistant

In the past, I used to do my marketing at supermarket. Mommy and MIL don't like me to do so. They kept saying the things there are not as fresh, variety are lesser, fishes are smaller etc. I wasn't really bothered by them and continued to do my marketing there. To me, convenience is of most importance. I am not an early riser which explains why I couldn't manage to set my feet in the wet market. Furthermore, I was working full time back then, thus wet market was impossible.

Life took an unexpected change. I am now a regular at the wet market. I have my particular stalls to go for chicken, vegetables, pork and seafood. With a hand gesture, stall owners know what I want and the quantity I need. All I have to do is to stand by the side and wait. On certain days when I am lucky, the vege stall owner will give me a tomato or carrot for free!

Fried Tau Kwa with Thai Sauce

Ingredients;

2 Tau Kwa (Deep fried Beancurd)
1/2 Onion
4 Chilli Padi
4 Tbs Thai Sweet Chilli Sauce
2 Tbs Water
4 Tbs Fish Sauce
1 Teaspoon Sugar
3 Cloves Garlic (Minced)
1 Lemon
1 Stalk Corriander

Steps;

• Cut Tau Kwa into cubes and deep fried it. Set aside on a plate.
• Mix all the rest of the ingredients to make the sauce.
• Pour the sauce over the Tau Kwa and serve.