Monday, January 22, 2007

Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.

The dish I am featuring today is the Spicy Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.

3 Beancurds - cut into small cubes
250 g minced Chicken
150 g peeled Prawns - cut into three
20 cc Chicken Stock
- cut into small strips
Red ChiliesRed Chilies
- chopped finely
- crushed
- grated
Spring Onions - cut diagonally
1 tbsp Light Soya Sauce
2 tsp Cornflour
Sesame Oil

1] Heat the oil and fry the garlic and the ginger.
2] Add the minced chicken, prawns and the capsicum, fry until it changes colour.
3] Add the chillies, then pour in the chicken stock and the light soya sauce
4] Bring to a boil.
5] Add the diced bean curd and gently bring to a boil.
6] Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens.
7] Splash a little sesame oil over the top and add the spring onions.
8] Serve hot.

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posted by Daryl W.T. Lau at 11:54 PM |


At January 23, 2007 at 6:45 AM, Anonymous tigerfish

Hi, first time visiting your blog.
Is that Mapo tofu ? I love this dish!
Great, you made the gravy. For my mapo tofu, I actually used bottled chilli bean paste (uh-oh). Maybe I can start from scratch making the sauce next time.


At January 23, 2007 at 12:26 PM, Blogger Daryl W.T. Lau

Yup... you got it absolutely spot on. Its very much fine to use the chili bean paste as long as you're satisfied with the taste.

Sometimes I also use short-cuts as well to save time but must not compromise the taste lar. As for recipes I will be featuring on this blog, I always make them as authentic as possible. Glad you like it and thanks for visiting.


At January 26, 2007 at 11:18 AM, Blogger Rasa Malaysia

Ooooh, this is my favorite...mala flavor is the best.


At January 26, 2007 at 12:30 PM, Blogger Daryl W.T. Lau

Aiyoh Ah Bee... you're such a great cook.. can do this simple dish with your eyes closed and one hand tied to your back lar. :p