Seafood Tofu

Adapted from Singapore Home Cook by Lily Tan


Ingredients"Seawaves Cuttlefish Paste 海威苏东酱”  - 1/3 packet (approx. 170g)  (from NTUC frozen section)
 Prawns (peeled, deveined, minced into paste) -  100g
Tofu (ideal for frying type) - 2 boxes
Eggs (beaten) - 2
Water Chestnuts (chopped and squeeze off juice) - 6 to 8
Carrot - 50g
Coriander leaves - 3 stalks (finely chopped)


Marinate
Light Soy Sauce - 3 tbsp
Fish Sauce - 2 tbsp
Sesame Oil - 1 tbsp
Salt - 1 tsp (add 1/2 tsp first and adjust to own preference)
Sugar - 2 tsp
Corn Flour - 3 tbsp
Pepper - 1/2 tsp


Coating
- Rice Flour (粘米粉) : Corn Flour ~ Ratio 2:1


Steps
1. Remove tofu from box. Pat dry, mash it finely with fork.
2. Set aside and drain excess water with kitchen tissue.
3. Mix all ingredients except tofu and eggs in a big bowl.
4. Add drained mashed tofu and beaten eggs.
5. Season mixture with marinate and mix well.
6. Line baking tin with parchment paper.
7. Pour mixture into tin and steam it with high heat for about 20 mins or until cooked.
8. Remove from steamer and place kitchen tissue on top to absorb excess water from steaming.
9. Let tofu cool down before frying (best to chill it in the refrigerator for about an hour or longer to let it set and harden a little for ease of cutting and frying).
10. Cut tofu into preferred size, pat dry with kitchen towel before coating it with the flour mixture.
11. Heat oil and deep fry tofu till its outside is crispy and golden brown.
12. Serve with dips like mayonnaise, sweet black sauce, Thai sweet chilli with lime juice etc. Enjoy!

Pasta Sauce

Homemade Pasta Sauce (make 2 jars)

Ingredients:
400g Tomato Puree
200g Peeled n chopped tomato
1 Big Yellow Onion
1 or 1.5 Celery
2 Small Carrots
5 Cloves of Garlic
5 to 6 Bay Leaves
2 teaspoon Dried Thyme
4 tablespoons Olive Oil
300ml Chicken Stock
Sugar to season



Steps:
1) Sterilize the jars by rinsing n place in oven at 100 degree till dry n I usually off the oven n leave them there till ready to use. Alternatively, you may rinse w hot water n let it dry.
2) Chop all vegetables into fine cubes to shorten cooking time.
3) Heat up the wok and fry onion and garlic till fragrance followed by celery and carrot.
4) When vegetables are soft, add chopped tomatoes and puree followed by bay leaves and dried thymes.
5) Add chicken stock and let it simmers and season with sugar if you find it too sour.
6) Fill up the sterilized bottle with ready pasta sauce and keep in refrigerator after it is cooled.



Note:
a) You may use fresh tomatoes but I used canned types for both puree and chopped tomatoes.
b) I used 1 can of Swenson chicken stock.
c) Pasta sauce can keep up to 3 weeks in refrigerator or longer in freezer but preferably and tastier to consume within 3 wks.
d) Blend the sauce after cooking if u like paste form but my family likes to eat the sauce with vegetable chunks.

Natural Yeast Dried Fruits and Nuts Soft Bun

 

Ingredients
Freshly Fed Natural Yeast  200g (use within 2 - 4 hrs of feeding)
Bread flour 250g (I used 300g Blue Jacket bread flour and omit the wholemeal flour)
Wholemeal flour 50g
Salt ½ teaspoon
Brown Sugar Honey 50g (I use normal honey)
Full cream milk powder 15g
Milk 120 – 130 ml (at room temperature; mix with 75% of liquid and leave 25% to adjust according to dough texture)

Walnut 25g
Raisin 25g
 
Brushing: Milk
 

Steps
1. Knead all ingredients excluding dried fruits and nuts and 25% of liquid.
2. Slowly add in balance 25% of liquid according to dough texture to form a smooth dough,
3. Continue to knead till window pane.
4. Form a smooth and shiny round dough.
5. Spray with water and cover to proof till double in size and this may take 60 mins or doubled in size. (Leave them either in bread maker or oven)
6. Apply some bread flour on working top. Remove dough and apply little flour on dough.
7. Punch out air and divide into 6 x 110g sizes.
8. Rounding and let the dough relax for 15 mins.
9. Flatten the dough with rolling pin (15 x 15 cm)and place dried fruits and nuts on flatten dough and roll into long bun shape.
10. Spray with water, covered and final proof for 60 - 100 mins or doubled in size.
11. 10 mins before baking, preheat oven to 180 degree.
12. Brush dough surface with milk.
13. Bake at middle rack 180 degree for about 15 - 20 mins or till golden brown.
14. Remove from mould to cool.