Wednesday, August 27, 2014

基隆豆干包汤 Stuffed Tofu Soup

It is always very comforting to enjoy a hearty and warm soup during chilling weather :) This stuffed tofu soup can be served on its own as it can be really filling. But I'm greedy, so I again prepared some Taiwan style cold noodle to go with it ^0^ 


filling in firm tofu pockets with marinated minced pork...

be generous with the filling! pack in as much as you can :D

and finally seal the cut sides with squid and fish paste





Ingredient (4 servings)
  • 4 blocks small firm tofu
  • 200gm squid paste
  • 200gm fish paste
  • 200gm minced pork
  • 4 dried shiitake mushroom, softened and finely diced
  • 1 tsp grated ginger
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tsp light soy sauce
  • 2 stalk spring onion, chopped
  • 2 tsp finely chopped chinese parsley 
  • 2 tsp potato starch
Broth
  • 4 cups stock
  • 2 tbsp fried shallots
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 tsp sesame oil

Method

  1. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt & soy sauce. Stir in potato starch, spring onion and parsley and stir till mixture is sticky. Stir in chopped mushroom. Set aside for at least 30mins.
  2. Combine squid and fish paste together.
  3. Cut the firm tofu into quarters. Deep fry in hot oil till golden brown. Drain well on kitchen paper. Cool down completely. Make a slit on the cut sides and scoop out some of the tofu* to make a pocket.
  4. Fill in the pocket with marinated minced pork. Follow by a thick layer of squid and fish paste sealing the cut side completely.
  5. Repeat till all fried tofu pockets are completely filled.
  6. Bring broth ingredients to boil and set aside.
  7. Bring a medium pot of water to boil. Cook the stuffed fried tofu for 10 mins over medium heat until thoroughly cook through. 
  8. To serve, place 2 pieces of cooked stuffed tofu into a bowl and ladle in  hot broth. Garnish with more chopped parsley and serve immediately. 
* tips : with leftover ingredients of tofu, minced pork, squid and fish paste, combine everything together and mix well. Shape them into round flat patties and pan fried till golden brown on both sides. 


I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies


Tuesday, August 26, 2014

Mitarashi Dango (Sweet Dumplings)

This is another Japanese sweet snack made with glutinous flour! It looks similar to our Chinese 汤圆 but the texture is rather different. With the additional rice flour added to the dough, it gave a more firm and yet chewy  texture. Before it is served, the dumplings are grilled till slightly charred (I don't have the patience so my dumplings don't look charred at all hahaha...)  after then they coated with a sweet glaze. It tasted nice....with a smoky flavour attributed by the sweet soy glaze.


All whites looks too boring, so I've added some matcha powder :D

Cooked dango 

Grilled and coated with sweet soy glaze

or just smear a thick layer of red bean paste over!

Recipe ref : just one cookbook
Ingredient (8 sticks)
  • 100gm rice flour
  • 100gm glutinous rice flour
  • 2 tsp sugar 
  • 150ml warm water + 2 tsp water
  • 2 tsp matcha powder

Sweet Soy Sauce
  • 6 tbsp sugar
  • 1 tbsp soy sauce
  • 4 tbsp water
  • 1 tbsp corn flour (dissolve in 1 tbsp water)

Method
  1. Combine flour and sugar in a mixing bowl. Add in warm water gradually and knead to form a smooth and soft dough.
  2. Divide dough into 2 equal portions. Knead matcha powder and extra 2 tsp warm water into 1 of the plain dough. Divide the plain dough and matcha dough into 12 equal portions each, total 24 pieces. Roll them into round balls.
  3. Bring a pot of water to boil. Drop in dango and cook over medium heat. The dumplings are fully cooked when they float to the surface. Transfer the dango into a pot of icy cold water. 
  4. Meanwhile prepare the sauce. Combine sugar, soy sauce and water into a small saucepan. Bring to boil till sugar is well dissolved. Add in cornstarch water to thicken the sauce. Turn off heat.
  5. Drain away water and thread 3 dango onto a skewer. Lightly grease a non-stick pan, grill over medium heat, rotating slowly, till lightly char.
  6. Place the grilled dango on a serving plate, brush with some sweet soy sauce and serve immediately. 
  7. Alternative : spread some homemade anko over grilled dango.

Monday, August 25, 2014

草莓大福 Strawberry Daifuku

More sweet snacks to share as I wanted to clear the pack of glutinous flour which is expiring soon ^.^ Before I attempted this strawberry wrapped mochi, I knew that it won't be a easy job. The cooking of the mochi is really simple just by using microwave, is the wrapping process that kills me....arrgghhh After the mochi is cooked, you need to divide it into equal portions and wrap it up with the strawberries while is till hot, soft and stretchy! By the time I meddling with the last 2 pieces of the dough, I just feel like popping them into my mouth and skip the wrapping process hahaha....but in the end I still managed to come out with 6 rather not so pleasant looking strawberry daifuku いちご大福.









Recipe ref : just one cookbook
Ingredients (6 strawberry mochi)
  • 6 medium strawberries
  • 180gm homemade anko (sweet red bean paste)
  • 100gm glutinous rice flour
  • 2 tbsp sugar
  • 150ml water
  • cornstarch for dusting (pre-baked in oven @ 160 deg cel for 20mins)

Method
  1. Rinse, dry and hull the strawberries. Divide anko into 6 equal portions. Wrap the strawberries with anko. Leave the tip of the strawberry uncovered.
  2. In a medium microwave safe glass bowl, mix glutinous rice flour with sugar.  Slowly add water in 3 parts and stir until to dissolve the flour. Cover loosely with cling wrap. Microwave for 1 min. Remove and stir well with a wet silicone spatula. 
  3. For the 2nd time, microwave for another 1 min again. Remove and stir well with a wet silicone spatula.
  4. For the 3rd time, microwave for only 30 seconds. Stir again and now the mixture should look translucent and soft.
  5. Sift cornstarch onto a tray and put the mochi on top. With a silicone spatula, fold the mochi in half one time so it won't be as sticky. Divide into 6 equal pieces. Put some cornstarch on your hands and flatten and stretch each kochi into a 3" round. Put the anko covered strawberry on top of it, with the tip facing down.
  6. Start covering the strawberry from all sides and use your thumb to hold the mochi on top. When all sides of mochi meet at the top, twist and seal the edge. 
  7. Hold the mochi with both hands and form into a nice round shape. Repeat the process for the remaining mochi.
  8. Serve at room temperature and best serve within end of the day.
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