Beancurd in Black Pepper Sauce 黑椒豆干

* in collaboration with Fortune Food Manufacturing 鸿运 for Pasar Tau Kwa (Beancurd)

Asians are normally used to cooking with Firmed or Softened Tofu. The Fortune Pasar Tau Kwa I am using here is firmed tofu that's good for deep frying, stir frying or pan frying. This Beancurd in Black Pepper Sauce 黑椒豆干 goes best with plain porridge or rice. It's so flavourful and tangy! And good for all occasions! You can challenge yourself by making your own Black Pepper Sauce, but I have made it even simpler by just using store-bought Black Pepper Sauce to whip up this delicious and presentable dish!

#fortunefoodmfgsg

Main Ingredients (enough for 2 to 4 pax) :

• 1 packet of Fortune Pasar Tau Kwa
• 1 fresh red chili (sliced for garnishing)
• 1 sprig coriander (for garnishing)
• a pinch of salt
• cooking oil

Seasonings for Black Pepper Sauce (mix all seasonings in a bowl)  : 

• 2 tbsp black pepper sauce or paste
• 4 tbsp water
• 2 tsp sugar (or to taste)

Method : 

1. Cut Tau Kwa to preferred bite size or cubes.Use paper towel to pat dry all sides of Tau Kwa cubes.
2. Add a pinch of salt to gently rub through Tau Kwa cubes. Set aside to rest for 10 minutes.
3. Heat cooking oil in pan. When oil is hot, turn to medium heat and pan fry Tau Kwa cubes to light golden brown (about 1 to 2 minutes on each side). Remove Tau Kwa cubes from pan and set aside.
4. In a small saucepan, add all black pepper sauce seasonings. Stir well and allow to simmer till bubbling. 
5. Fold in fried Tau Kwa cubes and ensure all sides are coated with black pepper sauce. Allow to simmer for another 1 minute till sauce thicken slightly. Turn off heat. 
6. Sprinkle chili and coriander garnishing. 
7. Serve whilst hot.

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Easy Minced Meat Braised Udon 简易肉碎焖乌东

* in collaboration with Fortune Food Manufacturing 鸿运 for Japanese Udon

I am still fighting my 2nd time cancer. And still having my chemotherapy treatments. Nowadays, I can only cook simple/easy dishes as I am unable to stand too long in the kitchen due to my extremely low blood count. However, that doesn't mean that I can compromise on my cooking as I need to eat and eat well for recovery! This Easy Minced Meat Braised Udon 简易肉碎焖乌东 is a very easy one pot dish. And very palatable! The Fortune Japanese Udon not only has a very springy texture that I like, but also soaked up the sauce extremely well!

#fortunefoodmfgsg

Main Ingredients (enough for 2 to 4 pax) :

• 2 packets Fortune Japanese Udon
• 10 pcs dried mushrooms (soaked and sliced)(keep mushroom water for braising sauce)
• 200 gm minced beef (of any other minced meat of your choice)
• a handful of green vegetables (washed)
• a handful of thinly sliced peppers (deseeded)
• 8 to 10 pcs cherry tomatoes (halved)
• 2 small onions (diced)
• 2 tbsp cooking oil
• pinch of toasted sesame (optional)

Seasonings for Braising Sauce (mix all seasonings in a bowl)  : 

• 2 tbsp mirin
• 2 tbsp oyster sauce . 
• 2 tbsp dark soy sauce
• 2 tsp sugar
• 1 to 1.5 cup mushroom water (used to pre-soak dried mushroom earlier)

Method : 

1. Heat cooking oil in pan. High heat.
2. Add onions and mushrooms. Stir fry for 2 minutes.
3. Add minced meat. Stir fry for 1 minute.
4. Fold in mushroom water and braising sauce mixture. Stir well and allow to simmer for 1 minute.
5. Turn to medium heat. Add udon. Use a pair of chopsticks to loosen udon. 
6. Add green vegetables and cherry tomatoes. Cover with lid and allow to simmer for 1 minute.
7. Turn off heat. Add sliced peppers. Cover with lid and allow to simmer for another 1 to 2 minutes using residual heat. 
8. Sprinkle toasted sesame atop.
9. Dish out and serve whilst hot.

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Chicken & Pork Satay (Chicken Rice Paste Marinade)

* in collaboration with Dancing Chef for Hainanese Chicken Rice Paste

I do not know if anyone else encounter the same problem as me....as my parents age (they are very old now :)), their palate for food are becoming like children. In their case, strictly no spicy food now. They wouldn't even give their younger days' favourite curry a chance. It's definitely challenging for me to cook for the entire family nowadays. I have to be more creative in my rendition of traditional spicy dishes for the family. This Chicken & Pork Satay is one of which that I attempted using Dancing Chef's Hainanese Chicken Rice Paste. Not spicy and Yes!...different from tradition but I must say it's very easy and very palatable! I also made the Hainanese Chicken Rice Chili for my husband and myself. As I was writing this post....my family was feasting happily and heartily. Mother's Day is coming and we had an early mini celebration as my husband would be travelling for work...but Mother's Day/Father's Day or not...I'm always happy to cook for my parents and my love ones. These are the moments that I truly treasure.

#DancingChef

Ingredients for Satay Meats (yield about 30 sticks chicken & 30 sticks pork) :

• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Chicken
• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Pork
• 800g boneless chicken thing meat (cleaned and cut to strips)
• 600g pork belly meat (cleaned and cut to strips)
• 1/2 to 1 tsp sugar for chicken (or to taste)
• 1/2 to 1 tsp sugar for pork (or to taste)
• Cooking oil to grease the pan

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Use a food mallet to tenderise meats if necessary.
2. Add seasonings and meats into 2 bowls respectively (1 bowl for chicken and 1 bowl for pork)
3. Marinade all meats in chiller for 1 hour. 
4. Meanwhile, use a brush to oil bamboo skewers
5. Before cook, remove meats from chiller.
6. Skew all meats with bamboo sticks.
7. Turn on medium heat. Brush cooking oil to grease grill pan.
8. Grill meat skewers on grill pan. Brush oil onto meats occasionally until fully cooked and meat caramelised nicely.
9. Serve whilst hot with or without sauce(s).

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Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷

* in collaboration with San Remo for Durum Wheat Semolina

Who doesn't like a prawns and mango combo? My husband loves these Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷. He told me it feels a little like the Indian Prawn Vadai, but less the heavy spice flavours (he prefers it this way). The prawn heads and tails are also deep fried till golden crispy and can be eaten crackling. The prawn rolls goes well with the sweet and sour mango salsa with the added tanginess from the onions. 

Actually, I'd all along used semolina for fresh pasta making due to its coarse texture. I was pleasantly surprised when using San Remo Durum Wheat Semolina for this pastry skin as a smooth texture dough was achieved. And check out how well the pastry skin reacted to deep frying - with the beautiful 'bubbling' on the surface!   

WIN! Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer San Remo for more information!

#SanRemoSG #SanRemoPasta #SanRemo

Ingredients for Pastry Skin (enough for 4 to 8 pax as a side dish) :

• 200 gm San Remo Durum Wheat Semolina Flour
• 50 gm plain flour
• 1 large egg (beaten)
• water (beaten egg + water = 150 ml)

Seasoning Ingredients for Prawns :

• 10 pcs large prawns (de-shelled except for heads and tails)(deveined)
• 1 tbsp corn flour
• 1/2 tsp salt 
• 1/2 tsp sugar
• 1/2 tsp ikan bilis powder

 Ingredients for Mango Salsa :

• 3 to 4 ripe mangoes (deseed and cut to small cubes) 
• 1 mid-sized onion (diced)
• a handful of finely chopped coriander
• 2 tbsp sugar (for caramelisation in pot)
• 1/2 tsp five spice powder (for caramelisation in pot)
• a dash of cayenne powder or paprika (optional)

Method :

1. Sieve San Remo Durum Wheat Semolina flour and plain flour into a large bowl.
2. Dig a well at the centre and fold in egg mixture (egg + water). Leave about 1/4 of egg mixture to be added at later part.
3. Knead with hands till dough is smooth and even. Add last 1/4 of egg mixture bit by bit and knead to desired texture. It's not necessary to use up all egg mixture so long as desired texture is attained.
4. When ready, cover dough with cling wrap and leave it to rest for about 1 hour.
5. Meanwhile, marinade prawns with all seasoning ingredients. Set aside
6. When ready to cook, divide dough into 10 equal pcs (approx. 25 gm each).
7. Flatten with a rolling pin. Use a round cutter (about 11 cm diameter) to cut pastry skin into same sized round shapes.
8. Brush a little egg wash on one side of pastry skin.
9. Roll one prawn into each pastry skin.
10. Heat cooking oil. Deep fry prawn rolls till light golden colour. 
11. Drain prawn rolls with paper towels. Set aside.
12. To prepare mango salsa, heat pot over stove. Add sugar and five spice powder into pot and allow to caramelise over heat. 
13. Fold in onions and mangoes and allow to simmer for 1 to 2 minutes.
14. Fold in coriander and mix well.
15. Deep fry prawn rolls again just before serve.
16. Plate and top with mango salsa. Sprinkle a little cayenne powder or paprika.
17. Serve whilst hot.

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