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Friday, November 26, 2010

Homemade Tofu and minced chicken/pork sauce

   
              Homemade tofu is something anyone, haha, with time on their hands like me, can do.  It is very easy to do, Very nourishing and Tasty, not much prep work best of all, No Perservatives used.  You then make a meat sauce and pour the hot meat sauce on the fried tofu and I can personally Vouch that after eating this, no one will say that home cooked food is second to none.  My better half who Never take second helping took a Big Second helping of the tofu and told me that not only is the tofu good and smooth, the meat sauce was good and now let's get down to business.

Ingredients for Homemade Tofu

500 ml        Sugar free Soya Bean Milk, room temperature
1/2 teasp   Salt
   4 "A"       Eggs [for overseas friends who stop by here, 240 ml eggs]
   2 "A"       Egg Yokes [it is not the yokes from the above]

Method for Tofu
  1. Rub the base and sides of a 7" round tin with some oil.
  2. Boil water in a steamer.
  3. Place the 4 eggs and 2 egg yokes in a small bowl and whisk it with a fork.
  4. Combine the Soya Bean Milk, beaten eggs & salt and mix it well with a whisk.
  5. Strain the soya bean combination with a siever into the 7" tin from a low height as do not want the mixture to have too much air bubbles.
  6. Place the tin into the steamer; DO NOT CLOSE the Cover of the steamer Entirely AND REDUCE the fire to medium low (and steam for 20 minutes) as too high heat, the tofu Wont be smooth.
  7. Once tofu is cooked, remove the tin from the steamer and let it Cool completely.  Once tofu is at room temperature, put it in the fridge for 2 hours in order for it to firm up.
  8. Cut it to desired size. Deep fry  Moderately Hot oil till golden brown. Remove and place on kitchen towel to drain excess oil.  Set aside [for busy mothers, one alternative, though not recommended by me as you should make my homemade tofu to see how good it is, is to buy egg tofu from the market and then fry same and then do my meat sauce.
 Ingredients for Pork/Chicken meat sauce

      300 gm             minced meat
                              marinade meat with 1/2 teasp salt,
                              1/2 teasp castor sugar,
                              1 teasp light soya sauce, 1 teasp Sesame Oil,
                              1 teasp water
                              and 1 teasp corn flour,
                              cling wrap and refrigerate for 1 hour

          4                   Dried mushrooms, dice
          4                   Shallots, dice
          4                   pips Garlic, dice
      1/2 teasp           diced Ginger
           4                   Red Chilli Padi, smash
           1"                  Belacan, toasted [This is the ompph factor]

      Seasoning for sauce

         2 teasp           Tau Cheong, finely grounded

      1/2 teasp           Maggi Concentrated Chicken stock
      100 ml               Water

           1 teasp          Light Soya Sauce
           1 teasp          Dark Soya Sauce
           1 teasp          Sesame Oil [dont add more as sesame oil is strong]
           2 teasp          Castor Sugar
           1 Tabsp         Shaoxine Wine
         1/2 teasp         ground White Pepper
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    For thickening the meat sauce : Mix 1 teasp corn flour and 1 Tabsp Water
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    Method for meat sauce
  1. Heat 4 Tabsp oil in wok; add the shallots, garlic, ginger, chilli padi, tau cheong and toasted belacan.  Stir fry for 3 minutes.
  2. Add in the minced meat and mushrooms and fry for about 5 minutes until you can see that the meat has changed to a pale colour till meat is cooked.
  3. Add in the combined seasoning, stir and bring to a boil.
  4. Add in the thickening agent.  Stir and Again Bring it to a boil. [FYI, pardon me if you know this :), whenever we add any corn flour and water to thicken a sauce, After adding the corn flour solution, you must bring it to a Boil otherwise sauce will taste floury].
  5. Once it has boiled, taste whether to your liking, then pour it on top of the fried tofu.
☺Happy cooking☺





             xoxo till the next post. Ophelia

     

2 comments:

aw said...

Thanks for posting this. Have been wanting to try it since you posted it on facebook. Why do you have add in 2 extra egg yolks since there are already 4 eggs. Will try making the tofu though it's a little hassle. But I am curious about the taste. It isn't like taste of the egg tofu sold in supermarkets, right?

Ophelia said...

Hi Wonda great to hear from you again. You are more than welcome dear. The extra yolks is to give structure and body. Though I cringe at the tot of the "extras" but have not tried doing Without the extra 2 yokes as didnt want to take any risk. It does taste like the egg tofu but making your own, minus Any preservative, takes you to a whole new level as when doing your own, you are assured of Freshness. Actually dear it is not much of a hassle doing it; the most important point to take note is that 1. your eggs must be fresh and to know that they are fresh is that the yokes are Firm and not saggy. Wont want to ask you to do the water test as the shells of the eggs are porous and aborbs water easily. 2. Making sure you follow the recipe to the latter esp when it is stated that (a) to pour it through a siever to remove the thick white stuff of the eggs; (b) when you are pouring it through a siever into the greased tin; To do so at a low height in order to minimise the air bubbles; (c)Do NOT cover the steamer Entirely; leave a slight gap in order to get a smoother texture; (d) VERY IMP also that the heat of the fire SHOULD NOT BE HIGH, IT SHOULD BE MEDIUM LOW otherwise you wont get a smooth level top; you may get "valleys and mountains" just like when you do a Kueh Talam fire Should NOT be high; your kueh talam will be mountain and valley and follow the rest of the recipe ie cooling period and putting it in the fridge ect. When I typed this tofu thingi, IT WAS WITH YOU IN MIND. I remember when Ilene blogged about me one of her friends asked her whether I would share my recipes as sometimes she did not know what to cook or something along that line and Ilene asked her to ask me direct and I do not whether it was you but tot it would be a nice surprise if it was you that I typed some cooking stuff :) :) :) Try my Char Siew also it is good. The eggs here are graded as "Double A", "A", "B", "C", "D" etc and an "A" egg weighed Without Its shell is between 52 ml to 60 ml. God bless.