Salt & Pepper Tofu Puffs Recipe

This is a re-post recipe from my previous food blog.

I decided to re-post this recipe is because my sister told me yesterday that she wanted to try to do my tofu puffs recipe. And she reminded me that, I could do something different with the tofu puffs that I been bragging about what to cook with it. This is what happened when life caught us with busy-ness.

 I’m not a big fan of tofu but you use a lot of them in Chinese cooking. Always heard from the elderly that tofu is good for us especially if we’re looking for a smooth skin. True or not? It’s up to you guys if you believe in the myth. I’ll try what ever that is good for me.  

But I love fried stuffs. In this case, I made tofu + fried = fried tofu. Think its balance for having a smooth skin. Nah……. Who cares? I just want to enjoy the foods and do something different with it.

Let’s get it on and try it.

 

INGREDIENTS:
2 X 190G (6 ½ oz) packets fried tofu puffs
2 Cups (250g / 8oz) cornflour
2 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons caster sugar
4 egg whites, lightly beaten
Oil, for deep-frying
½ cup (125ml/4 fl oz) sweet chilli sauce
2 tablespoons lemon juice
Lemon wedges, to serve

Method:
1. Cut the tofu puffs in half and pat dry with paper towels.
2. Mix the cornflour, salt, pepper and caster sugar in a large bowl.
3. Dip the tofu into the egg white in batches, then toss in the cornflour mixture, shaking off any excess.
4. Fill a deep heavy-based saucepan or wok one-third full of oil and heat until a cube of bread dropped into oil browns in 15 seconds. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain well on paper towels.
5. Place the sweet chilli sauce and lemon juice in a bowl and mix together well. Serve immediately with tofu puffs and lemon wedges.

Seafood Risotto Recipe

If you grew up with fresh seafood everyday like me. You definely love this dish. But I don’t grow up eating risotto. I got introduced risotto when I lived out here in the States. Curiosity hits me when I first saw it and wanted to try it as it look so yum to me. Tried it! And love it!

This is the 2^nd time cooking this dish that I’m about to share with you guys. First attempt was successful and hubby loves it so much. And be craving for it for weeks and that’s when I decided to share with everyone I love. Hope the photo makes you drooling by now cause is that good as you see on the photos. No lies!

Good food always comes with times. If you’re thinking to try this or your first time doing it. Don’t worry; it’s easy. Just make sure, you’re ready to work your arm for 20 mins at least. Good exercise, don’t you think? With all that work you put it, I can guarantee that it’s worth it. You can see your family or friends smiling at you when they’re done.

I got some left over seafood that I did not use for this recipe and save it up for next meal. You can do it as well. Who knows that your loves one might want more risotto and you can make another round of it.

Good luck, everyone!

Ingredients:

1lb 2oz black mussels

1 ¼ cups dry white wine

5 cups fish stock

pinch saffron threads

2 tablespoons olive oil

1 ½ tablespoons butter

1lb 2oz raw shrimp, peeled & deveined

8oz squid tubes, sliced into thin rings

7oz scallops

3 garlic cloves, crushed

1 onion, finely chopped

2 cups risotto rice

2 ripe tomatoes, peeled & roughly chopped

2 tablespoons chopped Italian parsley

Method:

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don’t close when tapped on the bench. Rinse well. Pour the wine into a large saucepan and bring to a boil over medium heat. Add the mussels, cover, and cook over medium heat for 3-5 minutes, or until the mussels open. Discard any unopened mussels. Strain, reserving the liquid. Remove the mussels from their shells. Combine the mussel liquid, stock, and saffron in a saucepan, cover and keep at a low simmer.

Heat the oil and butter in a saucepan over medium heat. Add the shrimp and cook until pink. Remove. Add the squid and scallops and cook about 1-2 minutes, or until white. Remove. Add the garlic and onion and cook for 3 minutes, or until golden. Add the rice and stir. Add ½ cup of the hot stock, ½ cup at a time, stirring, for 25 minutes, or until the liquid is absorbed. Stir in the tomato, seafood, and parsley and heat through. Season to taste.

Steak au Poivre

I usually have steak day once a week and I’ve been cooked the same steak over and over again. It’s like the only recipe I knew. Then something kicks in to me or I’m bored with the same steak; that’s when I decided to give a changed on the steak. At first, I’m not sure if I should do it or not when my mind always have this thought about WHAT IF it don’t taste that good or I fail. And you can see, I give it a try and hubby love it too.

Now, I would love to share it with you guys and give it a try at home.

Ingredients:
1 tablespoon cracked black pepper
4 beef tenderloin steak or 2 beef top loin steaks, cut 1 inch thick (1 pound)
2 tablespoons butter or margarine
¼ cup brandy or beef broth
¼ cup beef broth
½ cup whipping cream (no substitutes)
2 teaspoons Dijon-style mustard

Method
1. Use your fingers to press the pepper onto both sides of the steaks. If using top lion steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 – 13 minutes for medium rare (145F) to medium (160F). For top loin steaks, allow 12 – 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving dripping in skillet; keep warm.
2. Remove skillet from burner and allow to stand for 1 minute. For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to ½ cup, stirring occasionally. Spoon sauce over steaks to serve.

Cassie's Favorite Pancakes (DOG ONLY)

I know, it’s another doggie meal. I just can’t help myself but making yummy food for them.

Last month was my little monster’s birthday. She turning two and how time flies. And she’s one year older now with her own personalities. To make her day a bit special; I made a whole wheat pancake for them as a celebration. Something different from what they always had for meals.

They like it in the beginning but bored of it after having it for 3 days. One thing I like about this recipe is that, it’s so damn easy. Even young children can do it. And it only use what you have in your pantry instead of going out and buy the whole new things and never know when you going to use it again. For my pantry at least!

Give yourselves a try to your beloved puppy. I bet they going to love you as much as you love them.

Ingredients:

For the pancakes:

1 cup (120g) whole wheat flour

2 eggs

1 cup (250ml) skimmed milk

1 tablespoon finely chopped fresh herbs

vegetable oil for frying

For the filing:

5 oz (150g) farmer’s cheese

1 hard-boiled egg, chopped

1 pureed banana

5 oz (150g) cooked rice

Method:

Mix the flour, eggs, and milk to make a batter and set aside for 20 minutes. The stir in the chopped herbs.

In a frying pan with little oil, fry eight pancakes one after the other on a medium heat. Allow the pancakes to cool.

For the filling, mix the farmer’s cheese with the chopped hard-boiled egg, the banana, and the rice. Spread the filling onto the pancakes and roll them up. Slice to feed.

The pancakes can be out individually into freezer bags, frozen, and defrosted as required.