Sweet Spicy Crunchy Tempeh

Imagine those crispy baby squids in sweet black sauce, but it's tempeh instead. These are very addictive, and gives your jaw a good workout too! It's so easy to make and tasty too.

Ingredients
1 pkt of tempeh, sliced into small pieces of about 4mm thickness
1 red onion, slice thinly
1 clove of garlic, mince
1-2 red chilli, cut into chunks
1-2 green chilli, cut into chunks
4 tbsp caramel sauce
2 to 4 tbsp brown sugar (depend on your taste)

Method

1. Fry tempeh until crispy
2. Drain on paper towel
3. Set aside
4. Using small fire, heat up 1 tbsp of oil
5. Fry garlic, onion and chilli till fragrant
6. Add caramel sauce and brown sugar
7. Give it a quick stir
8. Add tempeh
9. Stir until sauce has coated the tempeh evenly
10. Dish up and serve as side dish

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Seafood Tofu Puffs 金包海鲜

Ingredients
2 boxes of tofu puffs, invert inside out
10 pcs tiger prawns, removed shells and coarsely chopped (left about 150gm)
150 gm fish paste
1 stalk of spring onions, slice thinly
1 clove of garlic, minced
Seasoning of 1 tsp fish sauce, half tsp sesame oil, 2 tsp cornflour, 1/4 tsp salt and pepper


Method

1. Mixed all ingredients & seasoning together.
2. Using a piping bag, pipe seafood paste into inverted tofu puffs
3. Fry until golden brown
4. Drain away oil
5. Enjoy with some good chilli sauce

Other attempt

Seafood Tofu Puffs done without inverting the puffs are not crispy as those inverted.

Claypot Chicken with Salted Fish and Tofu

Thanks to Cherine Wong for introducing this dish to me!

Ingredients

1 boneless chicken leg, remove skin, cut into bite size and marinate with:
- 2 tbsp oyster sauce
- 1 tbsp soya sauce
- 1 tbsp chinese wine
- 1 tbsp cornflour
- 1 tsp sesame oil
- Salt and pepper to taste

5cm by 5cm dried salted fish, rinse, pat dry and cut into tiny bits
1 box of pressed tofu (for frying), cut into chunks
1 pack of snow peas, peel away strings
3 dried mushrooms, soak, slice and retain its water
Half a carrot, slice thinly
2 stalks of spring onions, cut into inches, separates white parts and green parts
3 cloves garlic, mince
4 slices of ginger


Method


Preparing the fried tofu

1. Coat tofu with cornflour
2. Fry till golden brown
3. Drain on paper towel
4. Set aside

Cooking the chicken

1. Using small fire, fry salted fish till crispy and fragrant
2. Set aside one-third portion of fried salted fish
3. Add more oil
4. Fry ginger and garlic till fragrant
5. Using medium fire, sear chicken cubes till browned
6. Add mushrooms and its water
7. Top up with more water to simmer the chicken
8. Cover and simmer for 10 mins
9. Add carrots and snow peas
10. Cover and simmer for 2 mins
11. Add the white parts of spring onions and stir well
12. Add tofu and the green parts of spring onions
13. Add the rest of fried salted fish
14. Serve in claypot

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Hot Pan Egg Tofu with Chicken and Prawns

Serve 6-8 person as part of a meal

Ingredients

1 boneless chicken leg, minced and marinate with 1 tsp Knorr Hao Chi seasoning, 2 tbsp soya sauce, 1 tsp sesame oil, 1 tsp chinese wine, 2 tbsp cornflour and 1/4 tsp salt & pepper to taste

8 pieces of prawns, deshell, devein, dice and marinate with 1/4 tsp sesame oil, 1 tsp cornflour and abit of salt

A handful of mixed vegetable

1 egg tofu, cut into 1 cm thickness, coat with 1 beaten egg

3 cloves of garlic, minced

2 slices of young ginger

2 tbsp cornflour mixed with 6 tbsp water

3 eggs, beaten till frothy with mixture of ¼ tsp of vinegar, 1 tsp fish sauce, 1 tbsp water & 1 tbsp cornflour

Spring onion or chinese parsley for garnish

Method

Egg tofu:

1. Coat egg tofu with egg
2. Pan fry till golden brown
3. Set aside

Chicken and prawns mixture:

1. Fry ginger till fragrant
2. Fry garlic till fragrant and golden brown
3. Add minced chicken and stir fry till meat separates
4. Add 1 cup of hot water
5. On another stove fire, heat up the pan that you will be serving
6. Add prawns to the minced chicken
7. Add mixed vegetables
8. Bring to boil
9. Add cornflour and water to thicken the gravy
10. Discard ginger (if preferred)

In serving pan:

1. Heat up the serving pan
2. Add about ¼ cup of oil
3. Heat up until there’s some smoke
4. Using big fire, add eggs
5. When the sides puff up, add cooked chicken & prawn mixture
6. Add egg tofu
7. Cover and switch off fire
8. Let it simmer for 3mins
9. Garnish with spring onions or chinese parsley

Watch video here