Silky tofu in ginger and spring onion sauce - featured at Dishfolio 17 Nov 2010

One common and refreshing dish that we always eat at home is bean curd in light soya sauce and garlic oil topped with fried shallots but I have never had bean curd made this way.  This recipe is largely adapted from Chef Sam Leong's recipe except I cut down on the amount of salt and baby anchovies and I use mirin in place of the cooking wine and I use garlic oil instead of just warm oil.  I served it cold instead of hot. This is so easy to make and the taste is so refreshing.

Serving: 2

Main Ingredients:
80 gm silky tofu
10 gm baby anchovies
1 cup diced spring onions (only the green part)

Ingredients for sauce:
(A)
30 gm young ginger, peeled
30 gm spring onion, cut into shorter stalks
1/4 tsp salt
1/2 tsp sugar
2 tsp sesame oil
1 tsp mirin

(B)
2 tsp vegetable oil
1 tsp garlic

Method to prepare the sauce:
Put (A) into the blender. Heat the wok with vegetable oil and fried garlic till it is fragrant and put into the blender as well.  Pureed (A) and (B) and set the sauce aside.

Method to prepare the Main Ingredients:

Gently place the silky tofu in a deep serving plate and place in the fridge for about 2 hours.  Just 15 mins before serving time, diced the spring onion and set aside. Deep fry the baby anchovies till golden brown. Drain all the oil and place them on a kitchen towel to have all the oil absorbed and set aside.  Take tofu out of the fridge, pour the sauce over it and garnished with diced spring onion and deep fried baby anchovies and serve immediately.

I have submitted this entry to  Malaysian Monday.  Do check out 3 hungry tummies or test with a skewer for more information.

Stir fry sliced pork with young ginger and spring onion - Featured in Group Recipes & Dishfolio

Here is another of my Mum’s recipe which I will never get tired of.  If you are looking for a tasty, fast and easy stir fry recipe, you have found it:D   A tip here to remember though, you must use pork tenderloin and sliced them thinly. The trick to have smoother texture of the pork is to marinade it with a tea spoon of corn flour.  Ooo, I love smooth and tender sliced pork.  You can use beef tenderloin if you don’t like pork but I love both!

Serving 4

Ingredients:

200g pork thinly sliced tenderloin

2 tb chopped garlic

2 tbsp vegetable/olive oil
3 stalks spring onions/scallions, cut to 2-inch lengths
1 tb Chinese cooking wine

2 tb water

50 gm young ginger thinly sliced

Marinade pork for 15 mins:

1/2 tsp sesame oil

1 bullion chicken stock mashed

½ tb oysters sauce

2 tb water

1 ts corn flour

A pinch of white pepper

Method:

Heat oil, fry ginger till fragrant. Then add garlic and stir fry till fragrant.  Add pork slices, stir fry till half cooked and add spring onions (the white bottom thick portion) water and stir fry till pork is cooked.  Add the rest of the spring onions and mix well.  Lastly add Chinese white wine and when you smell the aroma of the wine, turn off the heat and the dish is ready to be served.